Rum Connoisseur
Interview of The Week:

VICTOR BOUVIER
Maison Ferrand

 

 

1. Who is Victor Bouvier?

I am a 31 year old native of Montpellier, France and now call Chicago home, sweet home. I pursued my business degree in Warsaw, Poland and Grenoble, France and after a stint in Paris working for L’Oréal, I moved to the US 6 years ago to join the Maison Ferrand team. I now spend my time between 6 States of the Midwest spreading the passion for fine spirits and the distinctive Maison Ferrand portfolio. Growing up in France, we are taught to appreciate wine at an early age. But working for Maison Ferrand has afforded me the opportunity to study and respect spirits, and especially rum, in a similar way.

 

2. Biggest achievement you personally feel you have accomplish for the rum industry.

For the rum industry, I pride myself on making people realize how delicious rum can taste! I travel quite a bit throughout the Midwest and whether it is a sophisticated affair or an event in a parking lot, I enjoy making connections with people, learning about what their experiences with rum have been and helping them discover a rum that gets them excited. I love to see so many people coming back multiple times to the Plantation table at each tradeshow.

 

3. What made you fall in love with rum and when did it happen?

At a pretty early stage. I would say in France, at my first school parties in Grenoble when we were making Ti Punch before going to clubs. It was fun to experiment rum drinks with my friends with different recipes, although I’m not sure I’d like to try any of those “recipes” at this stage in life. Then, my love for rum kept going stronger once in the US, where you have access to many quality brands, creative bars and DELICIOUS rum cocktails.

 

4. What is that thing that makes you want to continue in the rum industry?

The growing excitement and interest for quality rums from regular consumers and bartenders as well. I feel like the category is so diverse that almost everyone could find a rum that he or she would love. At Plantation, Alexandre and the production team work on different techniques in order to offer a large range of rums with different styles and characteristics. There is also so much to learn about rum and its diversity. It is a fascinating world.

 

5. Favorite Drink + Recipe

This one is a crowd-pleaser and a Victor-pleaser.

Plantation Stiggins daiquiri:

2 oz Plantation Stiggins Pineapple rum

1 oz fresh lime juice

1 oz simple syrup

Or a Plantation single cask old fashioned if I’m in a mood for a boozier drink.

 

6. Where do you see the rum industry today and in the next 5 years?

In the last few years, we have seen more and more interest from customers seeking out fine rums, but this segment can still grow much more. For still so many people, rum is only for mixing and has a reputation as being lesser quality or sophistication when nothing could be further from the truth. I hope one day, in not too long, we can have as many and as busy rum events as the whisky events we have today.

 

7. What do you think needs to happen to grow the premium category of rum?

I was talking about rum events in my previous answer; I think having more rum events focusing on quality rums that are accessible to both rum enthusiasts and your next-door neighbor will definitely help to promote the premium rums to the general public. Also, Bartenders are helping a lot and are the key to letting more people have access to and promoting quality rums. I love when I see rum flights on menus.

 

8. Which rum would you recommend a person that?

PREMIUM RUM FOR THE 1ST TIME: Plantation XO 20th Anniversary. This blend of double aged (bourbon and cognac barrels) old rums from Barbados is complex, flavorful and also very approachable. This is the rum I pour for people who tell me they don’t like rum and then they thank me.

SCOTCH: Something dry and aromatic. I would suggest to try Plantation Fiji 2009.

BOURBON: Plantation 5 years. This blend of double aged rums from Barbados is very well balanced and offers tropical and vanilla tasting notes with a lovely hint of spice on the finish.

GIN OR VODKA: I would recommend either an unaged Agricole rhum or a premium aged white rum. Plantation 3 Stars is the perfect blend of aged and unaged rums which offers character and finesse.

COGNAC: Plantation vintage collection would be a good fit and I’m thinking especially Plantation Barbados vintage 2002 or 2005 if already available in your market.

 

9. Share some (2-3) of your mentors and how they have help you.

In my close circle I cannot thank enough Alexandre Gabriel, Owner and Master Blender at Maison Ferrand and Guillaume Lamy, Maison Ferrand Americas Vice President. Their shared knowledge, passion, work ethic and guidance have provided me such a tremendous foundation in this industry. It is important to work for products that you believe in and if there are great people behind the products it is even better!

 

10. What 3-5 things do you have in your bucket list for the next 12 month?

Well, I’m very excited to celebrate my wedding in April in Florida. Then I cannot wait to launch several new Plantation rums in 2019 and keep growing the brand in the Midwest. In-between all that, I will try to fit in some travel back home to France so my family doesn’t forget about me.

 

11. Any last words?

Thank you for letting me share this little part of me in you’re Rum Lab newsletter. We say in France “La vie est faite de petits bonheurs” Life is made of little pleasures. I truly enjoy this industry- I appreciate every new person I meet, every opportunity I encounter and I savor every drop of rum.

 

12. How can people learn more about you? Website? Social Media Page

Social Media isn’t my strong suit, so come on over to the Midwest. I know plenty of fantastic bars to hide from the cold in. vbouvier@maisonferrand.com