Aged rum born in the tropical climate of Panama might be the most delicious panacea to the intense heat of the season. It’s no surprise that August has been designated National Rum Month with August 16 being National Rum Day. Rums are associated with the tropics. When you go to the Caribbean or Hawaii, rum is often the spirit that people want to drink. See the details below that show the three ways to enjoy the aged rums of Ron Abuelo that will help you make the most of summer’s steamy weather!
1) A Perfect Serve:
This cocktail is the middle point between a cocktail and a neat spirit.
This preparation intensifies the rum’s profile without being invasive by highlighting the flavors and any subtle or hidden aromas.
Ron Abuelo Global Brand Ambassador Cristóbal Srokowski says,
“A ‘Perfect Serve’ is another way to serve spirits. It is generally straight up or on the rocks.
This presentation of this spirit paired with a delicate additive such as spices, fruits or gastronomic perfumes helps intensify the spirit profile.”
RON ABUELO TWO OAKS XII AÑOS PERfECT SERVE
Ingredients + Method:
1. Spray a tumbler with peated Islay whisky
(This whisky is from Islay, Scotland and Islay is one of five whisky distilling localities and regions in Scotland whose identity is protected by law.[1]
2. Pour 2 oz. of RON ABUELO TWO OAKS XII AÑOS into a glass with ice
3. Float 2 coffee beans and an orange peel
2) MIXED IN A COCKTAIL:
THE GLORIOUS
Created by Cristobal Srokowski, Ron Abuelo Global Brand Ambassador
When it comes to creating cocktails for aged rums, Cristóbal says,
“We never want to hide the spirit’s character, we strive to create recipes that offer an opportunity for our rums to show off their aromatics and unique taste profile, both of which have been cultivated in the tropical climate of Panama for years by the Varela family. We deliberately choose ingredients and techniques that complement Ron Abuelo’s unique personality.”
Ingredients:
1 1/2 oz. Ron Abuelo 12 Años
3/4 oz. Fresh lime juice
3/4 oz. Simple syrup
4 Dashes Angostura bitters
8-10 Fresh mint leaves
Top off with Champagne or dry sparkling wine, chilled
Method:
Shake and double strain ingredients into a coupette or large flute.
Top off with chilled Champagne or dry sparkling wine,
Stir gently and garnish with an orange peel and/or fresh sprig of mint.
3) PAIRED WITH FOOD:
While great rum can be enjoyed in many ways, pairing aged rums with food brings forth another dimension of flavor, heightening enjoyment with each sip and bite.
To find the best pairings, numerous tastings took place with chefs and friends in the gastronomy sector. Cristóbal explains,
“We wanted to offer a new perspective in rum tasting, one that connected palates from Panama to Europe through a gastronomical experience that pairs our spirits with a range of foods from traditional sweet options such as dessert and chocolate, but also savory and perhaps surprising food pairings as well.”
Ron Abuelo XV Años Finish Collection Oloroso (Selección Especial): SRP: $75/750ml
Ron Abuelo’s Spanish adventure is finished in Oloroso sherry casks.
Balanced and structured with layered aromas of wood and citrus that highlight notes of saline and minerality. .
· Savory Pairing: Raw seafood such as salmon or tuna tartare
· Sweet Pairing: Dark chocolate with sea salt
Ron Abuelo’s Rums are something special. You might want to buy bottles over time and add to your collection. The care and attention to detail in making the rum makes tasting rum to be so much more than being mixed into a daiquiri!
Ron Abuelo Rums include the following:
Ron Abuelo Anejo
Ron Abuelo Anejo -7 years
Ron Abuelo Anejo -12 years
Ron Abuelo Two Oaks (now available in the US)
Ron Abuelo Centuria
Find more about Ron Abuelo rums, their plantation, and processing methods on the Ron Abuelo website.
Follow Ron Abuelo on these social media channels
Instagram: https://www.instagram.com/ronabuelopanama/
Twitter: https://twitter.com/ronabuelopanama?lang=en
Facebook: https://www.facebook.com/ronabuelo.us/?brand_redir=146398606085091
Stevie Wilson
LA-Story.com
Want to leave a comment or ask a question? Please send an email to stevie.wilson@LA-Story.com
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