Issue link: https://digital.copcomm.com/i/580744
102 { THE SOMM JOURNAL } OCTOBER/NOVEMBER 2015 { in search of spirits } Celebrating Rum, Puerto Rico–Style As soon as we landed at San Juan's Luis Muñoz Marín International Airport, our group wasted no time at all and headed to Hacienda Campo Rico. There, we met up with 50 bartenders from across the U.S.—they were all attending Cane Camp, a week-long interac- tive tour of Puerto Rico with the goal of inspiring the participants to utilize the flavors and rums of the island at their establishments back home. At the ranch, the campers cooked traditional dishes such as mofongo with Chef Mario Pagan, Food Network Iron Chef contestant, James Beard chef and one of the chefs cooking at the U.S. Pavilion at this year's expo in Milan; Jose Enrique, James Beard nominee 2013 and 2014; and Roberto Trevino, Food Network Iron Chef contestant. After dinner and a show—Paso Fino horses treated the assem- bled crowd to a showing of their unique and truly remarkable gait—the real work began. All of the bartenders split into their respective cabins for a friendly cocktail competition, featuring rums from Destilería Serrallés. The drinks came in all shapes and flavors, but in the end, four groups moved onto a final tasting to occur later in the trip. Parting ways with all of the campers, the next day we took a tour of Old San Juan, which included seeing Castillo San Cristóbal, a fort dating back to 1634, and trying out two different Piña Coladas—one at restaurant Barrachina and one at the Caribe Hilton, since both claim to be the birthplace of the drink. Our night ended with dunking ourselves backwards seven times into the ocean in celebration of La Noche de San Juan or Saint John's Night. When in Rome . . . ! The Birthplace of Puerto Rican Rum The next morning, we all piled into a van and traveled an hour and a half to Ponce, on the southern coast of the island—stop- ping for a pig roast along the journey. With the coastal breezes whipping through our hair, we arrived at Destilería Serrallés, the birthplace of Puerto Rican rum. Located in Ponce, Puerto Rico, Destilería Serrallés was built in 1935. PHOTO COURTESY OF DESTILERÍA SERRALLÉS PHOTO: JOE COLON PHOTO COURTESY OF DESTILERÍA SERRALLÉS Due to a climate with high humidity and heat, the evaporation loss or "angel's share" is much higher for the barrels at Destilería Serrallés than at distilleries located elsewhere; each barrel can lose up to eight to nine percent of volume a year. Roberto J. Serrallés, VP of Business Development, speaks to the crowd gathered at Destilería Serrallés's 150th anniver- sary party, alongside Silvia Santiago, VP of Manufacturing/ Master Blender.