Rum Master and Research & Development Manager: NANCY DUARTE
For 32 years Nancy Duarte has managed to develop the ability to create different blends for Santa Teresa Rum in Venezuela. She can judge the characteristics of each initial blend, and balance the different ingredients together in commercial blends that today are recognized worldwide for their quality. All of this is her day-to-day routine which along with a natural curiosity has helped her create new things. Learn more about Nancy Duarte, in the next interview:
TRL: Who is Nancy Duarte?
My name is Nancy Duarte and I began my career in the industry in 1990 when I entered Ron Santa Teresa as an intern. I remember that in those early days, I had the opportunity to work with two great rum masters, one of them being Jean Paul Levert. I started out preparing the daily tastings that allowed us to judge each product. I carefully cleaned the glasses and served the rum to be tasted. They seemed to like the way I did things and asked me what I thought about each batch of aged rum. The truth was that behind the scenes I was taking a sip of each one just to learn about the characteristics of them all and, little by little, I began to be included in the evaluations and my opinions began to count. They thought I had a talent for it. Today I have 32 years working with Santa Teresa Rum!
TRL: What does the rum mean for you? What made you fall in love with rum and when did it happen?
Rum is passion. It is discovering the world that goes into each bottle, from the main raw material, the sugarcane, right through to that commercial blend that we can taste in any bar in the world.
The magic of rum can only be achieved over time and with a lot of patience. When the alcohol is placed in oak barrels, it transforms, generating new colors, aromas, and tastes in the different barrels adding to the complexity of making the blend, achieving just the right balance between each one of them so that the end product may be recognized for its quality at world level by the most demanding taste buds.
TRL: Three essential characteristics that define the rum according to your perspective.
1. All Venezuelan rums are distinguished thanks to their quality and that’s why they are instantly recognized all over the world.
2. Its versatility. According to the type of rum, it can be mixed with cola drinks, soda, fruit juice, on the rocks, or just by itself in a ball glass.
3. The occasion. You can drink rum on any occasion: at the end of a business meeting, at a special celebration, on the beach, or in the mountains. There’s never just one unique special moment to enjoy it.
TRL: What is the most important contribution you have made to the rum industry?
Creating new products in Ron Santa Teresa. That has allowed us to grow and in consequence create new job opportunities, not only in the rum industry but also for our suppliers and to create new experiences for all rum lovers.
In Ron Santa Teresa, women play an important role. There are many heroic women in our company. Some have shown their courage and spirit of transformation as in the case of our Brand Ambassadors, Marielys Palma and Mildre Alvarez, who came through our social reinsertion program Project Alcatraz, and who today represent us in different markets and with whom I had the honor to work, training them in the art of rum making. I believe that this has been an important part of my contribution, helping to form the next generation and ensuring that my knowledge will be passed on.
TRL: Benefits that the rum industry has given you.
These last few years have witnessed a boom in the rum industry. Growth has been unprecedented, not only in Venezuela but in the world. All rum producers are looking at creating new products, pointing to different ways of drinking rum, and seeking new aromas and flavors to capture the attention of consumers of other categories of alcoholic beverages.
From a personal perspective, the main benefit has been my growth in the organization. I started at the company with a small suitcase; today I am married, I have 32 years of experience and I can count on the more than 400 people who make up the Santa Teresa family.
At this moment I have the skills to distinguish between all the different aromas and flavors and, above all, feel the pride of being part of an extraordinary team that has given me the chance to prepare the generations to come.
TRL: What´s another thing you are passionate about, in addition to rum? Why?
My other passion is baking. It’s all part of that magic of combining ingredients and making something that conquers people’s palates. Trying my recipes out and describing their characteristics as well as decorating them and serving a well-presented dessert is something that has always been a part of me.
TRL: What is your favorite place for drinking rum?
My favorite place is at home with my family, with friends, where we can enjoy rum and savor those special flavors that make it so special. We normally drink Santa Teresa 1796 on the rocks because it is so smooth and balanced but unexpectedly dry.
TRL: Favorite drink + Recipe
My favorite drink is the Cojonudo. In a short glass, with an ice cube, add 2 oz. Santa Teresa 1796, 1 oz. of soda water, and 1 orange peel.
TRL: Why is it important to educate the rum consumer?
We must educate the rum consumer so that they can enjoy the unique attributes that rum has, and its versatility at the moment of consumption.
Apart from that, in the case of Santa Teresa 1796, knowing its characteristics will allow understanding that these unexpectedly dry, smooth, and balanced features it possesses can be the ideal substitute to add to classic cocktails such as the Old Fashioned. On top of that, it is important to teach the consumer about recognizing rum quality, and that the ones made in Venezuela are the best and something we should all be proud of.
Promoting the advantages that we have in our country, such as our climate, soils, raw materials, and of course, the people that together make Venezuelan rums the best, recognized worldwide for their quality.
TRL: Any tips to train the palate and taste a good premium rum?
To enjoy a premium rum, all you need is:
– To drink it neat or on the rocks to fully appreciate the complexity of its aromas and flavors.
– Be in a relaxed atmosphere, enjoying a beautiful view and/or in good company.
TRL: Is the commitment to sustainable development the key to success for the permanence of the rum industry in the world? Why?
Sustainable development is key, and Ron Santa Teresa is committed to this; in this sense, as master rum makers, we work towards creating sustainable products and processes, increasing efficiency, and preserving the environment while promoting responsible alcohol consumption.
TRL: Who would like to meet in the rum industry? What would you say to him/her?
Joy Spence, the Master Rum Maker at Appleton State Rum, for being the first woman to achieve recognition as a master blender and master rum maker. I would ask her how she became the first woman to occupy that position and what her experience has taught her; how she learned her craft and how that learning process is reflected in her work.
TRL: What are your next goals in the rum industry?
Carry on innovating with new blends and new products as well as training the next generations of rum makers, so that they may know and share all the benefits and virtues of this precious liquid we call rum.
TRL: Plans you have when you leave the rum industry
A career in the world of rum making can last a very long time so I feel I still have a lot of time on my side, to keep on making a positive contribution to the industry, creating and developing high-quality alcoholic drinks, and conquering taste buds all over the world, educating rum consumers and, above all, helping form the next generation of rum makers. But, when the time comes, I will spend my days with my family, traveling and continuing to learn about the innovations they are making in the market of Spirits in general.
TRL: Why is the role of the bartender important in the rum industry?
The work of the Bartender is special, and unique in fact because it is the bartender that has to know about and have experience in how to prepare cocktails with the products that we, the master rum makers, develop with such dedication. The Bartender can be able to adjust to the tastes and needs of all his or her customers. They are very special people that have developed the skills required to make these mixtures and guarantee the quality of the end product. It is someone that has the privilege of being able to be in close touch with the consumer through the products that we make, and help with that education process that is so important.
TRL: What is your advice for new generations in the rum industry?
For the new generations that are entering this fascinating world of rum, I would like to underline the fact that we must develop the gift of patience, just as happens in our oak barrels during the aging process where change takes place little by little until a perfect balance is achieved and we can proudly enjoy the end product. Apart from that, we need to feel that passion in everything we do, at each step of the process, to be able to offer our consumers the very best.
We feel proud that we make and continue promoting all over the world, the benefits of our rum.
TRL: How can people learn more about you?
https://www.instagram.com/ronsantateresa/https://www.instagram.com/hdasantateresa/
