Ron Roble: Superior venezuelan rum for those who enjoy living life to the fullest
The privileged location of Venezuela makes our lands the perfect place for planting high quality sugar cane and therefore, the production of rum. Venezuela, contrary to many other rum-producers countries, earns the D.O.C (Controlled Denomination of Origin) quality seal, which obliges producers to follow strict rules regarding the origin and aging of the rums (sugar cane must be 100% Venezuelan and the rum have to rest for a minimum of 2 years in white oak barrels) in order to offer us some of the best rums in the world. Not all Venezuelan rums bear this seal, but among those that do, Ron Roble is one that stands out and feels pride and commitment in being part of the D.O.C Ron Venezuela.
Ron Roble D.O.C Venezuela, is a rum that from the first moment was born to be different and exceed standards that although its process adheres to Venezuelan standards to be able to earn the title of D.O.C, only by seeing its color, we know that it is different, it is superior.
Their wonderful rums arise as a result of the fermentation of sugar cane molasses in the state of Yaracuy (which, due to its climate, are enriched in sucrose) and then go through a continuous distillation in 5 columns to discard bad alcohols, preserving only, the heart of alcohol. Orchestrated under the baton of the Maestro and chemical engineer from the “Universidad Central de Venezuela” Giorgio Melis, who, with his more than 50 years of experience in the rum universe, brings us these 4 wonderful rums to enjoy on different occasions, where, quality comes first than quantity, a fact that stands out when counting the number of awards that these rums have achieved internationally.
One of the characteristics that most excites me about these rums is the fact that they are not sweet, I would rather say that they are dry, although they are very harmoniously balanced and very pleasant for American or Scottish whisky drinkers.
In Texas we now have available:
Ron Roble Viejo Maestro: Which comes from the blend of rums between 6 to 8 years old, that have been carefully aged in ex-bourbon American oak barrels. The perfect rum to boost any rum-based cocktail or replace whiskey in them, which by the way, you should try to be surprised.
Ron Roble Extra Añejo: that comes from the mixture of rums between 8 and 12 years old that have also been aged in ex-bourbon American oak barrels and that, like all the other rums they produce, there are not replace of loses, so what remains over the years in the barrels, goes directly to the bottle. A clean, bright amber colored rum with medium to moderate intensity. On the nose and palate, the caramel, vanilla and nuts, so characteristic of this drink stand out, perfect with an ice cube or to enhance a good cocktail.
Ron Roble Ultra Añejo: A “Single Vintage” with 12 years of aging in ex – bourbon American oak barrels and Ex – Pedro Ximénez (Sherry) French barrels that give its very particular aroma and flavor. The color is wonderfully clean and bright that when falling on an ice cube excites you to drink. Particularly dry and slightly sweet, with aromas of cocoa, caramel and red fruits such as plums, which explodes in the mouth without aggressiveness. It is the perfect rum for whiskey drinkers like me, which by the way, I drink it neat, on any given day, in one of my “single malt” glasses.
Finally, they present us their very limited edition, hand signed and numbered by the master Giorgio himself. Ron Roble Zafra: another “Single Vintage” but 15 years old, aged in ex-bourbon American oak barrels, which comes from the vintage where the sugar cane was exceptional. Only a thousand luxurious 1.75 Lt bottles will go on the market worldwide, and in Texas we will only have 8 bottles that are about to finish without arriving. I am not going to lie to you: I have not tried it yet, but I must tell you that I am looking forward to doing it very soon.
TIP OF THE WEEK: To fully enjoy the experience, you must do your homework. I have the habit before tasting something new, of reading about it to understand it better. Knowing about the product, how it was made, where it comes from and its tasting notes, will make us take full advantage of the moment. As my good friend Erasmo says, we have to read more. Don’t be lazy and do homework.
