My biggest achievements are: contribution to the training of rum specialists; the research and work in favor of the technological efficiency of the Cuban rum industry; the development of new products that excel the needs of consumers and presenting them in events worldwide, having them gain awards and recognition.

Naturally rum is part of our Cuban culture. My academic preparation introduced me to this captivating, demanding and full of art and science world. I was happily hooked for life.I have been able to get to know the rum tradition of several countries. I really enjoy the opportunity of analyzing a good rum: I taste, evaluate and remember it.

A great rum is an amalgamation of great raw materials, a great and delicate process, of art and the presence of a great master blender who had the ability of designing and blending something that satisfies us, something that accompanies us through great moments in life.

I always prefer to enjoy aged rum neat ( or on the rock – just one cube of ice ). For a cocktail, I enjoy Deadhead Aged Rum with ice, tonic water and ginger ale, in equal parts, with a lemon twist.

I agree with the opinion of other rum colleagues. For the next couple of years, we have the challenge of producing authentic products, identified with their true origins and especially of premium quality.

During my first years in the rum industry, I had the wise guidance of Mr. Carlos Fernandez, one of the greatest minds in fermentation and distillation in Cuba. I also learned a lot from Mr. Jose Navarro, the great Cuban master blender. And, of course, I worked alongside my esteemed friend and colleague Francisco “Pancho” Fernandez.

I want Mexican rum to be recognized among the best in the world, to share my knowledge and experience in rum with new generations and to keep enjoying great rums.