Issue link: https://digital.copcomm.com/i/580744
{ SOMMjournal.com } 103 Our tour started in the classroom, learn- ing about the distillation process from none other than Silvia Santiago, VP of Manufacturing and the only female Master Blender in Puerto Rico. She led our group through a tasting of unaged and aged light and heavy rums. "We have our own noble yeast strain," explained Santiago. "We consider this yeast to be the distillery's best work- ers. The light rum goes through 40 hours of fermentation, while the heavy ferments for months." Taking time between meetings during a busy day—a 150th anniversary only comes once, after all—Roberto J. Serrallés, VP of Business Development and sixth-generation rum maker, took us for a walk around the distillery. With equipment dating back to 1935, the facility tells the story of decades of rapid growth and expansion. Roberto guided us through the maze of equipment to the newly added distillery towers, at the top of which you can see the endlessly blue Caribbean Sea on a clear day. Putting his Ph.D. in environmental sciences to good use, Roberto has implemented a number of sustainable practices at the distillery since he joined the family business in 2004, which we were able to see firsthand. The distillery captures the C0 2 released during fermentation and makes it available to local soda producers. They also treat the organic matter removed from the wastewater with bacteria, creating biogas, which in turn powers their boilers—offsetting 50–70 percent of their annual oil usage. This organic matter then gets mixed in with woodchips—made from their used shipping pallets—to produce fertilizer mulch that the distillery sells to landscapers across the island. The treated wastewater cleans and cools the distilling equipment and irrigates the grounds. It's safe to say that Destilería Serrallés has a very green rum. When the tour arrived at the barrel room, Roberto had a surprise waiting for us: a barrel-to-glass tasting of some of the distillery's oldest rums. We sipped through a 2001 single barrel at 130 proof, a 2010 blend at 110 proof, a 2007 at 110 proof and the pièce de résistance: a single barrel from 1989—the distillery has only one remaining barrel of this special treat. As we took in the notes of vanilla and oak, Roberto asked us to think back to where we were in 1989—a task impossible for me, since I didn't make my debut into the world until a year later. Yes, I was indeed drinking a rum older than me! After saying our goodbyes, we next traveled across the city and ventured to the main event, taking place at the Castillo Serrallés. (Built in the 1930s, Castillo Serrallés was sold by the family to the City of Ponce in 2001 for a nominal fee, and it now serves as a museum.) Sitting atop a hill overlooking the downtown area, magenta lights and spotlights brought the castle to life against the pitch black sky. Speeches commemorating the evening and the history of the company, live music, dancing and food from celeb- rity Chef Mario Pagán all were found once within walls of majestic scene. At bars located throughout the structure and surrounding grounds, seven mixologists—Hiram Avila from the Caribe Hilton, Esteban Ordóñez from New York, Alexx Mouzouris from Paris, Ramsey Pimentel from Miami, Jason Backman from Capital/José Enrique restaurants in Puerto Rico and Roberto Rodríguez, Mixologist from Serralléscreated a diverse set of cocktails highlighting the different expressions from Destilería Serrallés's portfolio. And the magic didn't stop there! The Serrallés's family took to the stage to unveil the Reserva de la Familia Serrallés, a 20-year- old single-barrel expression. In honor of its first year in rum production, Serrallés produced only 1,865 numbered bottles of this rare treat. We raised our snifters of this fine rum to toast the history and legacy of Destilería Serrallés, and once the glass hit our lips, fireworks shot up overhead. It was a rum fairytale beyond imagination! Puerto Rican Rum Brands from Destilería Serrallés Unlike most clear rums, Don Q Cristal uses a multiple distillation system to produce a cleaner, more refined rum, and more delicate flavor profile. Value-driven Palo Viejo is an excellent choice for rum cocktails. A favorite on the club scene, Caliche was created by Serrallés in coop- eration with nightclub entrepreneur Rande Gerber. With exotic fruit and spice tones, BlackBeard Spiced Rum pays tribute to the infamous Caribbean pirate. PHOTO: JOE COLON At the 150th anniversary event, the Serrallés family unveiled the Reserva de la Familia Serrallés, a 20-year-old single-barrel expression.