Rum Connoisseur

Interview Of The Week

KELVIN UFFRE
Spirits Specialist

1. Who is Kelvin Uffre?

Kelvin Uffre is a Bronx-raised, Dominican-born spirits expert and self-proclaimed “Sucio Sommelier”. Kelvin aka “Gusanito” bartended and built programs at some of the most highly awarded bars and restaurants in NYC. His focus is on the cultural and socio-political environments that gave birth to spirits, as well as the chemistry. He is a co-affiliate of elusive power group Cabron Emissions and a collaborator with Ideal Bartender Collective whose mission is to decolonize education in the wine and spirits industry.

 

2. What does the rum mean for you? What made you fall in love with rum and when did it happen?

I was born in Dominican Republic so Rum is not only in my blood (Literally) but was woven into various memories in my childhood. My mother’s favorite drink is a Cuba Libre so as a young child she would let me take little sips while no one was looking.

3. Three essential characteristics that define the rum according to your perspective.

Distilled from cane juice or molasses, but for me it’s more about Dominos and Bachata.  Rum like all spirits changes within every specific environment therefore the essential characteristics of rum vary at any given moment depending on the hangeo.

 

4. What is the most important contribution you have made in the rum industry?

Working in the white space that is the spirits industry as a man of color and an immigrant my perspective is my greatest contribution.  The Black and Brown bodies who were brutalized during colonization are at the forefront of my educational seminars and talks.  Their contributions are often left out and replaced with Chad’s and Karen’s, Pirates and British Navy men.  Reframing the story of Rum to humanize the people who are responsible for this gift is most important.

 

5. Benefits that the rum industry has given you.

I’m not sure that the Rum Industry has given me anything meaningful I can take away. Great drinks and good times I guess.

 

6. What’s another thing you are passionate about, in addition to rum? Why?

Feminism. It’s time men step up against the oldest form of oppression.

 

7. What is your favorite place for drinking rum?

The Bronx YERRRRRRRRR!!

 

8. Favorite drink + Recipe

Cuba Libre when I’m with mom dukes! But at home I drink Rum Punch:

-4.oz fresh pressed sugar cane juice from LABAY MARKET on Nostrand ave

-2oz fresh agua de coco

-2oz Agricole rum

-1oz Aged rum

-3oz Lime juice

-1oz Green Chartreuse

 

9. Why is it important to educate the rum consumer?

Rum is incredibly diverse but the category is plagued with a lack of transparency.  Often times labor practices, agricultural practices, additives and company practices are omitted / concealed and that’s some shady ass shit.  Would you purchase a food item whose ingredients were concealed from you??

 

10. Any tips to train the palate and taste good premium rum?

Enjoy Small amounts, try new things and drink other spirits.  Drinking other spirits will educate your palate without you even noticing.

 

11. How can the rum contribute to improving the crisis in some countries?

The Rum Industry was founded on white supremacy and colonialism so before the rum industry decides to help the world it needs to take a look at itself and it’s exploitative practices. Appropriative brand imagery and exploitation of countries, their people and their labor is hurting the future on this industry. Capitalism is a hell of a drug.

 

12. Is the commitment to sustainable development the key of success for the permanence of the rum industry in the world? Why?

That is definitely one aspect.  One of my best friends and fellow Dominicano Roberto Dume founded the first POC (soon to be BIPOC) owned import company called Diaspirits (https://diaspirits.com).  Rooted in the story telling of the diaspora, Diaspirits puts the Brand ownership, storytelling and cultural context back into BIPOC.  Roberto has a beautiful vision rooted in anti-capitalism which creates these hierarchies in the first place.  I think addressing the rum industry as a system with multidimensional issues that benefit a certain group is the only way to bring forth a brighter futuro for the category.

 

13. Who would like to meet in the rum industry? What would you say to him/her?

More women and BIPOC making rum. To them I would say…” Gracias a Dios”

 

14. What are your next goals in the rum industry?

Working with Ideal Bartender Collective to create a decolonized educational curriculum that supports BIPOC’s upward mobility in the beverage industry.

 

15. Plans you have when you leave the rum industry.

NAH

 

16. Why is the role of the bartender important in the rum industry?

Bartender can turn on the lights for people.

 

17. What is your advice for new generations in the rum industry?

Google the company, Google the history of rum, ask mad questions.

 

18. How can people learn more about you? Website? Social media page?

Kelvin.uffre@gmail.com