The Cadushy Distillery, CEO & Master Distiller: ERIC GIETMAN

At the Kaya C.D. Crestian, 8 & 10 lies The Cadushy Distillery, a 1500 square meter mecca for the adventurous drinker and curious traveler. The only of its kind on Bonaire! We are not only a working distillery in the center of Rincon but also the home of the Cadushy Experience, located in historical buildings and has a beautiful garden with ancient Calbas trees, many Lora parrots, and even some hummingbirds. The Cadushy Experience receives about 25.000 visitors annually.

Right at the premises we produce all our products among which are the World’s unique Cactus Liqueur Cadushy of Bonaire Liqueur and the Award-winning Rom Rincon. Eric Gietman is the CEO & Master Distiller of The Cadushy Distillery. Let’s find out more about him in this interview:

TRL: Who is Eric Gietman?

Eric Gietman is the founder and Master Distiller of The Cadushy Distillery on the Island of Bonaire. Bonaire is a little piece of Paradise in the Southern Caribbean that Eric and his family chose to go and live on in 2009. After a very omnifarious career in the Netherlands Eric started a distillery on the Island he fell in love with.

TRL: What does the rum mean to you? What made you fall in love with rum and when did it happen?

I was a rum lover even before I came to legal drinking age. It started with some mainstream mass-production rums and then I started exploring rums from all over the world on my many travels. The real rum spark ignited in 1995 when I was backpacking in the Caribbean and visited many Caribbean Rum Distilleries. I remember returning from that trip with over 40 bottles of different rums in my luggage.  

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

Smooth, Sweet and Spiced… I like real sipping rum that you can enjoy together with your partner, so smoothness is important. But it should also have enough kick to enrich a nice mixed drink or cocktail without vanishing in the mix. I like some sweetness in rum too. Some purists find sweetness in rum a no-go, but a little sweetness has been around in rums since the very beginning of rum history and it will be around for many more years. I like spiced rums, especially when the spice mix is nicely balanced out with the aromas and notes of the base rum.

TRL: What is the most important contribution you have made to the rum industry?

When I had the chance to develop my rum, I made a rum that I love myself. I never asked for any feedback from others during the development and production of Rom Rincón. This resulted in a Dutch-style rum characterized as different, direct, and bold.

TRL: Benefits that the rum industry has given you.

My distillery has allowed me to “Living the Dream” on the Paradise Island of Bonaire. Building my business and brands on the foundation of my master’s dissertation “Living the Brand”. Creating a team of passionate artisans to produce what we think is one of the best rums of the Caribbean. And our business success allows us to give back to the community of Bonaire, the Island and the people we love so much.

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

Whenever I have the chance of helping people to become the best version of themselves I won’t hesitate and help them. Helping other people to develop and reach out for their dreams is a fantastic way to leave a legacy behind.

TRL: What is your favorite place for drinking rum?

I love to drink some rum with friends on the water of the Caribbean Sea or at the beach watching the glorious sunsets of Bonaire. But my favorite place is at home with my wife Jolande on our porch watching the Milky Way, the stars and constellations of the super night sky surrounding our house.

TRL: Favorite drink + Recipe

I love to drink Classic Rum & Cola. To this day I can enjoy a nice Rum & Coke. You can imagine that I was super happy and proud that our Rom Rincón won the Trophy for the Best Rum & Cola in the 2017 International Wine and Spirit Competition. The classic Rum & Cola is best mixed 1:2, so one part rum and two parts coke. And if you squeeze a wedge of lime in it you will have a Cuba Libre Cocktail.

TRL: Why is it important to educate the rum consumer?

I always encourage people to “taste with an open mind”. To me, that means that they do not look at the label too much before tasting. Let your taste buds work and enjoy the flavors, mouthfeel and complexity of your drink. Only after tasting, when you can study the label and see what message the manufacturer sends you with its product. Rom Rincón does not carry an age statement on its labels. I think there is much misconception when it comes to numbers on rum labels. Some marketers have taken this “tool” to a high level of… well… marketing.  

TRL: Any tips to train the palate and taste a good premium rum?

Tasting without studying the label gives you much more freedom to taste what you taste, not what the marketers want you to believe you’re tasting. In the end, there is only one thing that counts when it comes to tasting: Do you like it or not? If the answer is “not”, well then it’s not your rum. If you like it, just sit back and try to enjoy all the phases of tasting: smell it, look at it, have a first sip, enjoy the aroma, enjoy the mouthfeel, have a second sip, sit back, improve and relax. Enjoy life, it’s too short to not enjoy.

TRL: How can the rum contribute to improving the crisis in some countries?

Rum typically is a drink that connects people. Some anthropologists and sociologists propose the Social Lubricant Theory. This states that drinking alcohol serves as a social lubricant, increases bonding, facilitates cooperation and stimulates social bonds. Maybe drinking rum together could help us work together better as a society. Drinking is not always responsible. And I encourage people to “Drink responsible” of course.

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

Social responsibility and sustainability are in the DNA of our business. I believe it is one of the fundamentals of our success. If your actions are socially responsible and sustainable you make friends. As a human, a rum producer, or an industry, friends are the most valuable possessions you can have. You need friends to survive and to thrive in life and business. I am very proud that Cadushy Distillery and Rom Rincón have a very solid and active group of friends who we can count on… and they can count on us.

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

I like to meet everybody who likes good rum. I love to be at our visitor center, The Cadushy Experience, to meet and chat with people about life and drinking rum. I don’t have one person that I would like to meet. Although I think that Matt Pietrek and his wife Carrie Smith did an amazing job with their book Modern Caribbean Rum: A Contemporary Reference to the Regions Essential Spirit. I would love to invite them to Bonaire one day and drink and discuss with them the Dutch-style rum.

TRL: What are your next goals in the rum industry?

I would love to find collaborations around the world to see if we can spread the Dutch-style rum across the globe… and beyond. I dream of having bottles of Rom Rincón on the top shelves of specialized liquor stores on all continents. I strongly believe that bottles of rum will be an essential part of the plans of Elon Musk to occupy Mars as a social lubricant for the first brave settlers of the red planet.

TRL: Plans you have when you leave the rum industry.

I have NO plans to leave the industry. I’ve only just arrived and I’m enjoying it. I would like to make my contribution to the development of the industry and on the way put the Island of Bonaire on the map as a premium destination for watersports and rum lovers.

TRL: Why is the role of the bartender important in the rum industry?

Bartenders are vital in shaping the public’s perception and consumption of rum. They are driving innovation in its presentation, and serving as a bridge between producers and consumers. As a producer, I like the bartender who creates their playbook using local ingredients and traditions to create a unique experience for his/her audience.

TRL: What is your advice for new generations in the rum industry?

In the current world authenticity is key. With Artificial Intelligence and hyper-connectivity taking over the world at a fast pace, authenticity is the one thing that makes humans stand out. So I advise you to approach the industry in your authentic way, whatever that may be. And Drink Different!

TRL: How can people learn more about you? Website? Social media page?

I love to connect with rum lovers from all over the world. On LinkedIn, Facebook and of course our websites www.cadushy.com  and www.romrincon.com . And if you have a question or remark, just shoot me an email at eric@cadushy.com.