A drink of rum Santiago
If you’re not used to it, you can’t drink it down in one gulp. One sip and then another; your glass is still almost full. “It’s a velvety rum with a lush bouquet, very enduring….” says rum master Tranquilino Palencia, speaking as though he were reciting a poem. He is referring to Santiago 500, the “newest” of the aged rums produced in Cuba, named in honor of the legendary eastern Cuban city’s 500th anniversary. It is the city where light rum was first created, in 1862, definitively surpassing the coarse pirates’ beverage known as rumbullion or tafia. Rum’s origins, intertwined with the sugar industry and slavery of the Spanish colonial period, root it firmly in the island’s identity and history. And of course, that ancestry is a motive for pride on the part of santiagueros. Architect Omar López, director of the Santiago de Cuba Conservator’s Office, explains the formula as if it were a riddle. “They say that Cuban rum is the best in the world. I think that if Santiago rum is the best in Cuba, then Santiago rum is the best on the planet.” This is also the city of boleros, son, trova…and musical tradition has become interwoven...