Rum Connoisseur Interview of The Week STILO PIMENTEL National Brand Ambassador Banks Rum Barman and all around Epicure
Rum Connoisseur
Interview of The Week
STILO PIMENTEL
National Brand Ambassador Banks Rum,
Barman, and all around Epicure!
1. Who is Stilo Pimentel?
Born in NYC, to Dominican parents, Stilo Pimentel is the newest member of the Banks Rums family as the national brand ambassador. Stilo Pimentel is an award-winning barman who has studied under industry greats such as Dushan Zaric, Steve Schneider, and Duane Fernandez Jr.; he has developed bar programs for renouned venues such as Cafe Noir and The Standard Hotel – East Village. In his latest position, Stilo works alongside Banks Rums co-founder Jim Meehan to develop and implement Banks Rum programs in some of the best bars around the country.
2. What made you fall in love with rum and when did it happen?
Because of my Dominican family, I basically grew up around rum. But it was my 2 years representing Mount Gay Rum that really made me fall in love with the category that is the richest having layers and layers of history.
3. The biggest achievement you personally feel you have accomplished for the rum industry.
I’m just getting started in this, but certainly helping to reinvigorate both the blended rum category in the U.S. and reinvigorating punch. I’ve had the privilege of spreading the word on both subjects everywhere I go and listeners are fascinated by its long and varied history. I genuinely like to share all that I learn about it, especially when you realize how it shaped nations and developed cultures in all parts of the world.
4. What is that thing that makes you want to continue in the rum industry?
So many things. Its taste always sits at #1. The extreme interest consumers are currently expressing, The countless uses in ANY cocktail, its incredibly rich, sad, happy and vibrant history, and the responsibility I feel in teaching others about it. I feel I have a duty.
5. Favorite drink and recipe
It’s a toss up between these 2 at all times.
A. HEMINGWAY SPECIAL (with a bit of sugar to make it more palatable)
2oz. Banks 5 Island Rum
.75oz Fresh Grapefruit
.25oz Fresh Lime
.25oz Demerara (1:1 ration)
PREP: Shake and strain into a chilled coupe. Lime flag.
B. RUMONI (My name for a Banks Rum Negroni)
2oz. Banks 7 Golden Blend
.75oz Martini Bitter
.75oz Martini Ambrato Vermouth
*Grapefruit Twist
PREP: Stir in an ice-filled old fashioned glass. Zest a grapefruit peel and set in glass.
6. Share some (2 or 3) of your mentors and how they have helped you.
As it pertains to the rum category, definitely folks like WAYNE CURTIS, who co-hosted my Banks Rums Spirited Dinner at Tales this past year. His book, ‘And A Bottle OF Rum’ is my rum bible. JIM MEEHAN, one of the founders of Banks Rums, who has been trying to teach me the ways of our rum. DUANE FERNANDEZ, JR., who gave me my first shot as a bartender in NYC, DUSHAN ZARIC, who continues to give me great advice any time I need it. And PAMELA WIZNITZER, who just amazes me every single day as she helps advance our craft in seemingly effortless ways.
7. What are some things that you have on your bucket list for the next 12 months?
I want the industry to think about Banks Rums when blended rums are mentioned, which will require a great amount of preaching around the world on my part. I want the industry to think about Banks Rums when traditional punch is mentioned, again, requiring a great amount of preaching around the world on my part. I am currently acquiring certification on all things tea and I aim to help the bar industry further explore the beauties of tea in punch and cocktails as it relates to Banks Rums.
8. How can people learn more about you
Instagram/Facebook: @StiloNYC
