The winery is quiet, the smell permeates everything. Each tight barrel hides its own stories, as a pirate chest. You feel like stepping closer to listen, to try to see what happens there with ultraviolet sight. If anyone knows of this and other mysteries is Juan Carlos Gonzalez, Master of Cuban rum.
“I imagine that when they ground the first sugar cane, a week after the first alcohol was born out of it. It is not registered, but I am totally convinced of it” he jokes on those early origins, following Columbus’ second voyage to the island. Back then it was a rough sea drink until in Santiago de Cuba in 1862 they witnessed the emergence of the so-called light rum.
This heritage passed on from generation to generation, like a nobility title, although each new teacher must demonstrate for long that he deserves it. ‘You have to go internalizing the responsibility of being a custodian, trustee of a national heritage that must be preserved and in turn transmit it to the young generation. “They will not only get the learning, but the liquid itself aging in barrels, made by his predecessors.
It will be eight, ten, twelve years of going through the different stages of the technological process, to cultivate love, knowledge and vocation, to prove that he is humble, honest, serious. Today three women are aspiring to that position. “As Marti once said: where the woman is not, the work is unfinished.”
Masters in office are seven, a cabalistic number, timely wink in a world where magic and art ferment. “As acting sense, science cannot explain everything. One part comes from within, how to assimilate all that culture, know the aging cellars, know how to mix and develop new products. “
What is the formula? “Obviously there are things that we do not shout from the rooftops, that nobody does. Even saying it, I think this cannot be repeated elsewhere. I think the big secret of Cuban rum is our country: the soil, the climate, our history and our people. “
Contrary to the slogan of Havana Club Selección de Maestros, it is actually not so difficult for them to agree. “Personal relationships are great, we are good friends and we help. It’s like a family. There may be disagreements on certain assessment, a concept, but Cuban rum unites us. So there is no competition, everyone does in their factory what they have to do. “
Here the past and present fit into a bottle. “Respect is to employ new technologies without violating the tradition. Of course I use computers, the modern environmental management techniques, quality, current analytical chemistry and equipment that have been created. We cannot work with the methods and forms of 100 years ago. This industry is so great because it manages to articulate the new and the old with sensitivity. “
Creating varieties, rate strategic productions, design projects, attend to every detail. The rum masters guide many hands, “function as the director of that orchestra” composed of technicians and engineers.
“Sometimes the determination of the Master is unique, especially to difficulties, because it is who has the power to decide.” Still, “they hold no high position, or head anyone. The rest of his teammates recognize that moral authority because they have earned it with sacrifice, integrity and hard work. “
Meanwhile, drinking closes the cycle. Every party needs rum, though you are not celebrating anything, and never fails to pour a little bit on the floor, to the saints. “Is it or is not idiosyncrasy? In that simple act great cultural legacy is synthesized. “
Such descent is also a success factor in sales, reaching more than 120 countries.”At its core, first of all respects to the consumer. So far, every time someone tastes Cuban rum becomes a true follower. “
Speaking of preferences, ” taste meet the feelings. For me the best aged rum in the world is the Havana Club Máximo , but I was trained doing Añejo Three. If you ask me , my favorites are those two . “
For sensitivity training and talents they resemble the sommelier. “In a well extended overtime after a dinner, nothing beats a good old wine, a good cigar and coffee. They have common elements from the aromatic point of view, in my opinion they go very well. That’s the perfect end to a meal. “
However, this man is of those who love forever, and as such he is married to his profession. “For masters Cuban rum is like a priest without his cassock and some restrictions, but as a creed to which he devotes his life.”
Authors
Eileen Sosin Martínez,
eileen
