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Topic: Montanya Next Gen | Original & New Distillery Tour
Guest: Karen Hoskin – Founder / Owner
What You’ll Learn:
Since 2008, Montanya Rums have earned 29 gold, silver and double-gold medals, including “Best Rum in the World” at the World Rum Awards and “USA Rum of the Year” at the Berlin International Spirits Competition. We think the secret to our rum’s success lies in the quality, American ingredients in every bottle and our commitment to time-honored, high-mountain traditions.
American Made with American Ingredients
- DISTILLED, AGED, AND BOTTLED IN CRESTED BUTTE, COLORADO
- MADE WITH LOUISIANA SUGAR CANE GROWN BY FAMILIES WE KNOW PERSONALLY AND LOVE GREATLY
- BOTTLED WITH WATER FROM A SNOWMELT-FED AQUIFER RIGHT BELOW THE BARREL HOUSE AND BOTTLING FACILITY
- FINISHED WITH THE TINIEST* TOUCH OF COLORADO HONEY
During the following livestream – Karen will take us on a virtual distillery tour.
Topic: Rum – African enslavement, Taino genocide, and colonization
Guest Speaker: Kelvin Uffre – Spirits Specialist
What You’ll Learn:
I’ve worked in the beverage industry for about 17 years, starting in Dive bars to spots like the James beard award winning Maison Premiere and Olmsted. Currently I’m the Spirits Specialist for Winebow in NY, NJ and CT. I oversee a sales team of about 87 people. My role is mainly to educate, critically analyze new potential brands and create sales strategy.
I’m a Dominican immigrant how came here at age 5 and became a citizen at age 11. Because of my experience being brown in majority white industry my story is from the perspective of constant subjugation, subordination and having to push twice as hard to make it where I am today.
I recently wrote a historical feature on the white supremacy of the spirits industry which interrogated how white supremacy controls what stories are told and how. It draws a historical thread from producer to cocktail bar.
When I teach about spirits I always try to teach from a cultural framework as much as possible, it’s my belief that those that suffered the oppression that gave birth to the spirits in the first place should be the authors and storytellers of those experiences.
We cannot talk about rum with out talking about African enslavement, Taino genocide and colonization. Experiencing spirits outside of the very white Sommelier framework is important to me as it doesn’t suit most spirits.
Growing up in Puerto Rico surrounded by his family’s business, Roberto Serrallés could scarcely avoid the rum world. But after 20 years in Puerto Rico, he moved to the United States to pursue a PhD from the University of Oregon with the hope of one day becoming a professor. He didn’t stay away from Puerto Rico for long. When his father called seeking advice on an environmental issue the company was facing, Serrallés was intrigued, and he spent the next four years consulting on a wastewater energy project for Destillería Serrallés. After completing the project, Serrallés joined the family business full time. // Info by Imbibe
Topic: Mocktails – NT Sunrise Hosts: Nico & Tere What You’ll Learn: Nico (Federico Nicolas) & Tere (Teresa B.) mocktail livestream teaches the basics of creating Mocktails. During these session, Teresa will share the highlights of the creation of this channel, plus viewers will learn Tere new creation the NT Sunrise.
Topic: Rones de Guatemala | History, Traditions & Sustainability
Guest: Alexandra Alfaro – Marketing Manager
What You’ll Learn:
Guatemalan lands have characteristics that make them unique, such as vertisol soil, which is only found in 2% of the earth’s surface.
The productive area of the Protected Denomination of Origin of Rum of Guatemala is located on the South Coast of Guatemala, in the departments of Retalhuleu and Suchitepéquez, within the heart of the sugarcane-sugar zone.
The Rum of Guatemala is produced only using “virgin sugar cane honey” as raw material. Living up to its name, this syrup-like liquid is delicious, sweet and has a pleasant flavor.
Virgin sugar cane honey is the product of pressing ripe cane. The juice obtained from the milling is heated, clarified and filtered to eliminate the solid cane remains that may have remained in suspension. Finally, the clean juice is subjected to evaporation to remove excess water and center the sugars.
Only 3% of the world’s rums are made with pure sugar cane juice.
During the livestream Alexandra will teach us about Rones de Guatemala.
Tema: Tour Virtual – Destilería Ron Carúpano
Panelistas:
– Jaiker Soto – Maestro Ronero y Consultor
-Ramón Almao – Fundador de Rum & Spirits
– Fede Hernández – TheRumLab
– Lucia F. Alliegro – Directora de Mercadeo
En esta nueva edicion de “Aqui Se Habla de Ron” nos acompañan Lucia F. Alliegro – Directora de Mercadeo de Ron Carúpano.
Tambien nos da el honor de presentar a Ramon Almao – Fundador de Rum & Spirits y a Jaiker Soto – Maestro Ronero y Consultor, como nuevo host de ¨Aqui Se Habla de Ron¨, con amplia experiencia trabajando en distintas funciones del proceso productivo en la industria de bebidas alcohólicas, en prestigiosas casas de elaboración de rones en Venezuela, Panamá y Puerto Rico.
Time: 7:00 Pm Eastern Time
Channel: Vinto Cultura
Topic: ANALIZANDO LOS VINOS AÑEJOS Y LA MADURACIÓN
Brief: Explicaremos el porque no todos los vinos están destinados a envejecer, muchos se beben mejor jóvenes y perderán su frescura si envejecen. Si un vino es de suficiente calidad y de cierto estilo, puede cambiar de maneras diferentes.
Además, el vino es como la personas , no todos envejecen bien 😁.
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Tema: ¿Ron o Whiskey? Cual debes de beber
Panelistas:
– Emiliano Fernández-Peña | Co-editor Rumporter Español
– Victor Cardona – Bartender asociado a Ron Santa Teresa
– Fede Hernández – TheRumLab
Conversación : Una gran pregunta que nos hacemos todo es si debemos beber ron o whiskey. Cual seria el espíritu idóneo.
Sujet: La Confrérie en Direct – Greg Erchoff – BA des rhums Mezan
l’ hôte: Benoit Bail & Jerry Gitany – La Confrérie du Rhum
l’ invité: Greg Erchoff – BA des rhums Mezan
Ce que vous apprendrez: Dans ce direct, nous allons interviewer Grégoire Erchoff, Brand Ambassador pour les rhums Mezan. Celui-ci va nous parler de la collection Mezan et nous présenter leur nouveauté, le Single Cask 2007 Brut de Fût finit en fût de Pedro Ximenez.
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Tema: Una Destilación Radical
Panelistas:
– Jaiker Soto – Maestro Ronero y Consultor
-Ramón Almao – Fundador de Rum & Spirits
– Fede Hernández – TheRumLab
-Dick Barba – Guest
En esta nueva edicion de “Aqui Se Habla de Ron” nos acompañan Dick Barba – Fundador de Radical Spirits. Donde tambien estaremos conversando sobre su marca de ron panameño Manigordo.
Sobre Dick Barba:
– Fundador Radical Spirits
– Ron Flor de Caña – Gerente de fermentación 2004-2009
– Ron Barcelo – Jefe de producción
2010 – 2012
– DIAGEO LATAM – Especialista en destilación 2013 – 2017
Tambien nos da el honor de presentar a Ramon Almao – Fundador de Rum & Spirits y a Jaiker Soto – Maestro Ronero y Consultor, como nuevo host de ¨Aqui Se Habla de Ron¨, con amplia experiencia trabajando en distintas funciones del proceso productivo en la industria de bebidas alcohólicas, en prestigiosas casas de elaboración de rones en Venezuela, Panamá y Puerto Rico.
Topic: St Nicholas Abbey Distillery – Virtual Tour | Barbados
What You’ll Learn:
St. Nicholas Abbey’s 350-year history is filled with colourful tales of murder, love and intrigue; its owners have played pivotal roles in both Barbadian and American history.
THE WARREN FAMILY
James Petri, the last owner within the Cave Family, sold the property to its current owners, renowned Barbadian architect Larry Warren and his wife, Anna, in 2006. The Warrens purchased the property in order to preserve it as a part of the island’s rich heritage.
Larry, Anna and their sons, Simon and Shae, have overseen a meticulous restoration of the property as an operating sugar plantation.
During the following livestream – Simon will take us on a virtual distillery tour.
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Topic: The Rum Lab visits DUSA
Guests: Miguel Monsalve – DUSA Brand Ambassador
What You’ll Learn:
DUSA is located in one of the geographical areas with the most natural resources in Venezuela, in the middle of the three largest sugar cane producer states – Lara, Portuguesa, and Yaracuy. Rains throughout the year, springs, and an altitude – that generates warm temperatures during the day and cool temperatures at night – favor the development of high concentrations of sucrose in the stem of the sugar cane, making it one of the sweetest on the continent.
In the Hacienda Saruro, next to the town La Miel (Lara), the complex has one of the few plants in the world with different distillation systems gathered in one place. Therefore, the manufacturing plant can produce not only rum but also whiskey, gin, vodka, and cocuy.
DUSA covers an area of 1,300 hectares where the plant, industrial effluent treatment plants, and crops are located. The company owns different farms where they grow sugar cane, cereals, and fruits, enough raw materials to produce a great variety of liquors.
Join Federico Hernandez as he journey’s the world of rum.
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Topic: What I learned when visiting Flor de Caña Distillery and Sugar Mill
\What You’ll Learn:
Recently on June 3 & 4, 2021, I had the opportunity to visit the Flor de Caña Rum Distillery and Sugar Mill. My phone was fully charged, I recorded as much as possible. At no time anything was hidden from me, which was really cool. If I asked to see something in the distillery, they would take me there. During the Livestream we will see all the videos, plus have Mauricio Solorzano and Luis Baez (Both Global Brand Ambassadors) attend for all Q&A’s.
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Topic: The Art of Blending Pt. 2 From Blender to Slushie Machine
Channel: Tiki by the Sea
Host: Peter Nevenglosky – Co-Founder Tiki by the Sea
What You’ll Learn: Tiki Tuesday Talks series is a weekly session at 3 ET / 12 PT / 9 GMT with some of the best in the business – education, cocktails and some fun.
Part 2 to the original Art of Blending seminar that JA used to teach at Tiki by the Sea. This version focuses on taking your blender recipes and converting them into a Slushie Ice Machine recipe. We will also discuss tools and techniques, trouble shooting the machine, and how to clean.
Jon Arroyo – An innovative visionary in the culinary world, Jon Arroyo has spent a career cultivating expertise in the business of “all things liquid”. For over a decade, Arroyo led and developed the award-winning bar and beverage programs for the Farmers Restaurant Group. Through his creative vision, he drove company expansion into house-owned spirits and wine products, as well as spearheaded the Founding Farmers Spirit Project, a collaboration with Copper Fox Distillery that produces two Founding Farmers namesake spirits.
In 2018, as Co-Founder, Arroyo led the concept for Founding Spirits, a micro-distillery producing four spirits featuring his own recipes and blends.
Today, Arroyo is lending his talents and expertise to Copper Fox Distilleries in Virginia.
Glendon Hartley, is an artist and bartender based in Washington DC. While attending university he began educating himself in all things alcohol related, which eventually turned into a passion and career. Hartley, currently holds multiple certifications in spirits, most notably: The Bar 5 Day program and the Bureau National de Interprofesional L’Armagnac, and constantly travels with a focus on education & the Brandies of the world. In the nation’s capital, Hartley, co-owns Service Bar DC, a lively neighborhood cocktail hub featuring a heavy rotation of local & seasonal ingredients currently in its 4th year.
About Tiki by the Sea: Tiki by the Sea is a trade-focused educational and immersive cultural experience into the culture, spirits, and drinks of the Tiki era.
Please click here to join our monthly subscription plan & view previous Livestream. Your help is highly appreciated.
Time: 10am PST / 12pm CST / 1pm EST
Topic: 3 Fingers of Conversation – Part 3
Hosts: Liz Rhoades, Lew Bryson & Martin Duffy
What You’ll Learn: Join a trio of drink industry veterans in weekly conversation on whiskey, spirits, distilling, marketing and the current state of the drink industry.
About:
- Liz Rhoades, former research scientist for DIAGEO, distilling consultant, spirits writer for The Whiskey Wash & presenter.
- Lew Bryson, former managing editor for Whisky Advocate Magazine for 20 years, whiskey author, beer/whiskey writer and presenter.
- Martin Duffy, former DIAGEO Master of Whisky for the Midwest, DIAGEO Reserve Brand Ambassador for The Republic of Ireland, North American Brand Representative for Glencairn Crystal.
Whiskey Live from the Barrel Room in N. Canton Tasting, Paul John Indian Single Malt whiskey
Time:4:00 PM PST / 7:00 PM Eastern Time
Channel: Vinto Cultura
Topic: Chateauneuf-du-pape y Sur del Ródano casa Ogier”con Rafael Rivera.
Brief: Vamos a enfocarnos en un los siguientes
- Leon Perdigal
- Heritage
- Gigondas
- Chateauneuf-du-pape Clos de lOratorire
Sobre Arnaldi Carrasquillo:
- Gerente de Ventas y Encargado de manejo Portafolio Vinos para V. Suárez Co.
- Sobre 23 años de experiencia en el mundo del vino. Encargado de desarrollar marcas en los diversos segmentos de mercado.
- On Premise (Hoteles y Restaurantes),
- Off Premise (Grandes Superficies)
- CSW – Certified Spacialist of Wine / Society of Wine Educator
- CBS – Certified Beer Server / Cicerone
- WSET – Wine & Spirit Education Trust / Advanced Level
- CAFA – Diploma Sommelier / Centre Aquitan de Formations pour Adultes
- B.A. Comunicaciones – UCB
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Title: Evaluación subjetiva vs objetiva The Macallan Triple cask 18 yrs
Time:4:00 PM PST / 7:00 PM Eastern Time
Channel:Vino Cultura
Topic: Vino Cultura te invita a una cata de The Macallan 18 con nuestro amigo mutuo Joe Cabassa – The Macallan Regional Brand Ambassador Lead & Head of Education, LatAm & Caribbean. Esta es una comparación de las catas subjetivas vs las objetivas siguiendo la cata sistemática de nuestra academia, la WSET
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Topic: Esotico Tiki
Host: Georgie Radev & Jupiter Jones
Guest: Daniele Dalla Pola
Channel: Let’s Get Tropical
What You’ll Learn: Georgi, Jupiter and and Daniele will share their passion for European Tiki, plus highlights of Miami top rum bar.
About Daniele Dalla Pola
Although Daniele Dalla Pola is recognized as one of the world’s greatest tropical mixologists, above all, he is a sophisticated connoisseur of the finest, most exotic cocktails. His search for the unique, unexplored and utterly unexpected could not be more evident than at his “lab”, the Nu Lounge Bar in Bologna, Italy, where he curates a collection of sugars, spices, essences, and other raw materials to experiment on his latest cocktail combinations.
Inspired throughout his career by the Polynesian symbols and mythology, Daniele has focused much of his career on indigenous and tropical drinks in the world of Tiki cocktails. Daniele prides himself on creating cocktails with delicacy and precision, in mixing fragrances and tastes in creative concoctions, and in showing his patrons the best of times every single night. To Daniele, mixology is an art that doesn’t just involve combining great ingredients, but more importantly, reading the room and his clientele to create a cocktail based on their mood.
Born in Italy, Daniele refined his craft as a mixologist spending many years in the hippest bars in Miami before returning to Italy. Now, he travels the world consulting with some of the biggest names in the industry, and recently was recognized as one of the best international bartenders after being nominated at this years Tales of the Cocktail in New Orleans. With Daniele behind the bar, sipping a drink with the fragrant aromas of an exotic, sun-drenched Pacific beach, may not be so far away… (Info from RealIngredients.com)
About Jupiter:
Event producer and retro personality, Jupiter Jones is known for her immersive events held in bars & restaurants all over the world. Coming from a background in hospitality, experiential marketing, and event management, Jupiter mixes her craft cocktail and marketing knowledge to produce experiences with a heavy focus on community involvement, spirit education, and environmental sustainability and responsibility. As owner of her own experiential marketing and event production company, Jupiter’s relationship with brands and venues is built to amplify brand loyalty and solidify community support.
About Georgi:
Traveled all over the world to learn and teach about rum and tropical drinks. Author of Let’s Get Tropical cocktail book. Mahiki’s Global Creative manager for over 10 years before he opened his own Laki Kane bar in the heart of London.
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Topic: Rhum Saint James – Memoirs
Guest #1: Donatien FERRARI – Saint James Communication Manager
What You’ll Learn: Rhum Saint James – Back in 1765, The first rum distilled at “Habitation Trou Vaillant” in Martinique was exported to North America under the name of Rhum Saint James. Donatien will sharing more great stories about such a unique brand.
Please click here to join our monthly subscription plan & view previous Livestream. Your help is highly appreciated.
Topic: Tiki by the Sea Holiday Edition
Channel: Tiki by the Sea
Host: Peter Nevenglosky – Co-Founder Tiki by the Sea
What You’ll Learn: Tiki Tuesday Talks series is a weekly session at 3 ET / 12 PT / 9 GMT with some of the best in the business – education, cocktails and some fun.
Tiki Alumni Family as we recap the year and look ahead to better times together while we make some fun holiday drinks! Guest appearances galore – hope to see you there with a festive outfit!
About Tiki by the Sea: Tiki by the Sea is a trade-focused educational and immersive cultural experience into the culture, spirits, and drinks of the Tiki era.
Please click here to join our monthly subscription plan & view previous Livestream. Your help is highly appreciated.
Topic: Stories from the Sugarcane Trail
Channel: Tiki by the Sea
Host: Peter Nevenglosky – Co-Founder Tiki by the Sea
What You’ll Learn: Tiki Tuesday Talks series is a weekly session at 3 ET / 12 PT / 9 GMT with some of the best in the business – education, cocktails and some fun.
Join Ivy Mix as she walks through how she came into the realm of rum and into her deep dive into sugarcane spirits for her book Sprits of Latin America. Through stories of her travels, she will give an overview of sugarcane and Latin American rum.
About Tiki by the Sea: Tiki by the Sea is a trade-focused educational and immersive cultural experience into the culture, spirits, and drinks of the Tiki era.
Title: Las Delicias Vinos Piña
Time: 3pm CA / 6pm NYC / 7pm PR
Channel:Vino Cultura
Topic: TBA
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Topic: Born and Raised in Paradise
Channel: Tiki by the Sea
Host: Peter Nevenglosky – Co-Founder Tiki by the Sea
What You’ll Learn: Tiki Tuesday Talks series is a weekly session at 3 ET / 12 PT / 9 GMT with some of the best in the business – education, cocktails and some fun.
Noa Laporga – Owner of Skull & Crown Trading Co, Honolulu
About Tiki by the Sea: Tiki by the Sea is a trade-focused educational and immersive cultural experience into the culture, spirits, and drinks of the Tiki era.
Please click here to join our monthly subscription plan & view previous Livestream. Your help is highly appreciated.
Please click here to join our monthly subscription plan & view previous Livestream. Your contribution is highly appreciated.