Best rum in Venezuela. period

[EssentialSpirits]

So im fresh ( and i use the term loosely) back from WSWA in Las Vegas... wow.. what an experience. Not really what i expected, but i think we did really well there.. I believe we picked up another 4-5 states distribution... or at least i hope we did... but the subject of this post is an AMAZING aged rum i had the pleasure of tasting.

Fariñez, Pachano N°23 was by far the BEST rum i have ever tasted... and I produce a double gold winning rum.

Aged 23 years in medium toast American oak, bourbon barrels, they lose 60% of the share before its done aging... at the taste of the industry event where i was able to try it... i literally was walking around with my nose in the glass... absolutely zero hint of any alcohol notes, purely sugary sweet, almost like having a freshly browned creme brulé right in front of your nose.

I believe it is only being imported to Florida right now.. but if you have a chance... absolutely TRY THIS RUM... you will not regret it.

[RumBarPhilly]

THis garnered my curiosity. I decidd to search for it, however the internet doesnt know of Ron Farinez.

What I did find was Ron Macuro, an ultra premium Venezuelan rum, whose ambassador (perhaps owner?) is Alberto Farinez. Unfortunately Macuro's website is entirely in Spanish, and I am lost. It does look like a nice rum!

Heres the link.

http://www.ronmacuro.com/

[EssentialSpirits]

I will look for it.. my bad for not providing a link.

I checked the link you provided, but that was not the rum i tried.

The man, 2nd from the left is the guy that was pouring, i believe the owner of the brand
http://www.farinez.com/uploaded_images/angeoudemon05-748686.jpg

this is the website of the brand http://www.farinez.com/

From the looks of it... they also ( and possibly primarily) do Chocolate and Cigars... i see no mention of rum on the page.. but that is the label, and the same website listed on the fliers i took with me from the booth.

Perhaps they re-branded the Ron Macuro into the Farinez bottle... which is basically a high shoulder clear bottle, with the same gold lettering of "farinez" as the website i listed.

I think this makes sense because from the pictures on the Macuro site, it seems to match the story that Alberto was telling me, that they raise all the sugar cane on their own plantation, that its aged 23 years, etc.

But worth noting, is that the label on the rum that i tried, also had RASP ( Ron Anejo Super Premium)

RON MACURO
El místico origen de Ron Macuro tiene inicio en la cuidadosa escogencia de la caña de azúcar, proveniente de los valles fértiles y húmedos situados en la región centro occidente del país.

En la selección de las cañas, los alcoholes, el tiempo de envejecimiento y la mezcla, radica la diferencia en el proceso de producción de Ron Macuro.

Su elaboración se inicia cuando las privilegiadas cañas de azúcar son cortadas y procesadas, para ceder de su guarapo, la viscosa y oscura melaza.

El proceso continúa con la fermentación de la melaza, con la que se obtiene un mosto espirituoso en el que yacen latentes la base de los exóticos aromas e inigualables sabores del ron.

La destilación del mosto fermentado genera alcoholes finos y ligeros que luego son cuidadosamente escogidos para dar inicio al proceso de añejamiento, en el que los selectos alcoholes son vertidos en barricas de puro roble. Y es ahí donde comienza la magia de Ron Macuro.

Luego del toque de la paciente mano del tiempo, los rones añejos son seleccionados para elaborar la particular mezcla de varios de ellos y obtener el más distinguido de los rones. Una mezcla de añejos entre 14 y 24 años confiere a este especial producto un extraordinario cuerpo y excepcional aroma y sabor.

La elaboración de Ron Macuro está a cargo de empresas con amplia experiencia y tradición en el ramo, que cuidan cada detalle para lograr una producción en condiciones óptimas que garantice un ron de cánones de insuperable calidad.

The mystical origin of Rum Macuro has beginning in the careful selection of the sugar cane, originating of fertile and humid valleys in the central region the West of the country.
With the selection of cane, the alcohol, age time, and the mixture, are the difference in the process of production of Rum Macuro.
Its elaboration begins when the privileged sugar canes are cut and processed, to yield of its "guarapo" or Garapa ( cane juice), the viscose and dark molasses. The process continues with the fermentation of the molasses, with which a must is obtained in which the base of the exotic aromas and incomparable flavors of the rum reside. The distillation of fermented must generates fine and light alcohol that soon carefully is chosen to give beginning to the maturing process, in that the select alcohol are spilled in barrels of pure oak. It is there where the magic of Rum Macuro begins. Soon of the touch of the patient hand of the time, aged rums are selected to elaborate the particular mixture of several of them and to obtain the most distinguished of the rums. A mixture of ages, between 14 and 24 years combine in this special product of extraordinary body and exceptional aroma and flavor. The elaboration of Rum Macuro is in charge of companies with ample experience and tradition in the branch, that take care of each detail to obtain a production in optimal conditions that a rum of cánones of insurmountable quality guarantees.

yup im pretty sure this is the stuff.

[RumBarPhilly]

Thanks for the translation, Dave!

Perhaps the Macuro has been renamed and bottled Farinez, but their website hasnt been updated yet? I have heard of Macuro, though never seen it. Ill be sure to keep an eye out for either of these brands.

[EssentialSpirits]

Hah, i just logged in, and what do i see on the right hand bar there, listing the 2007 Tasting competition winners... the Macuro Rum (http://ministryofrum.com/rumdetails.php?r=705)..

quel coincidence

[RobertBurr]

The judges in the 2006 Ybor City competition were impressed with Ron Macuro "ultra-premium rum" but we never saw it come to market. That web site contains pictures of me, and other judges at that competition, enjoying some of their fine cigars and chocolates.

I suspect my bottles of Ron Macuro rum are now collector's items.

[Michael]

Is there any indication what is the source of the rum in Ron Macuro/Farinez? Someone must have been aging that rum for 14 to 24 years, and of course selling younger rum to stay in business during that time. Is it likely to be Venezuelan in origin?

How does it compare to the wonderful Diplomatico Reserva Exclusiva and Ron Pampero Anniversario? To justify a price point far higher than the formidable Venezuelan competition ($95 in BTI Macuro listing), it would have to be quite wonderful indeed. Does the Farinez version seem likely to reach market? We require samples for in depth research.

[Count Silvio]

Looks like another venezuelan rum to keep an eye on. Gotta love those venezuelan rums.

[EssentialSpirits]

Is there any indication what is the source of the rum in Ron Macuro/Farinez? Someone must have been aging that rum for 14 to 24 years, and of course selling younger rum to stay in business during that time. Is it likely to be Venezuelan in origin?

How does it compare to the wonderful Diplomatico Reserva Exclusiva and Ron Pampero Anniversario? To justify a price point far higher than the formidable Venezuelan competition ($95 in BTI Macuro listing), it would have to be quite wonderful indeed. Does the Farinez version seem likely to reach market? We require samples for in depth research.

As it was described to me.. the rum i tried had been aged 23 years... impressive

[Alberto Fariсez]

Hi there all of you !! specially Mr. Classick that I’ve recently met at WSWA, and Mr. Robert Burr that I met at Ybor City’s Tasting 2006. I really appreciate Dave’s comments about Pachano Nº 23.

Yes, I am the guy in the picture. I do run the company that makes Pachano Nº 23 of Fariñez and Ron Macuro, they are totally different but both from Venezuela. Their profiles are completely singular, Pachano Nº 23 in the Super Premium and Ron Macuro in the Ultra Premium category. In fact, I define the profile of our products and our Master Blender along with the tasting panel achieves the profiled rum.

Pachano Nº 23 will be available in the US east cost from Q3 2008; around $42 per bottle. Ron Macuro still has no date of introduction. So, that Macuro’s bottle indeed is a collector’s item. Our newest rum, Pachano, has not been presented anywhere else but WSWA Las Vegas 2008 not even in Venezuela. This is the reason why there is nothing out there in the Internet.

It would not be fair for me to compare Pachano Nº 23 to Diplomatico Reserva Especial nor Pampero Aniversario. What I would like to point out is that all Venezuelan rums are great; there are only different categories:

Aguardiente (not aged)
Rum Liquor (aged less than 2 years)
Añejo : Standard (aged from 2 to 4 years)
Extra Añejo : Premium (aged from 4 to 6 years)
Añejo Super Premium
Añejo Ultra Premium

Under the brand name Fariñez, I personally also produce 100% Venezuelan chocolates and fine cigars.

http://www.ministryofrum.com/images/Pachano_N23a.jpg

Pachano Nº 23
Ron Añejo Súper Premium (RASP)

Pachano Nº 23 of Fariñez of extraordinary body, elegant flavor and fine aroma, meticulous blend of pure natural spring water and the most delicate reserves of 23 years of aging, granting wonderful body of thick tears and slow fall.

Let your senses be transported to the exotic land of Venezuela and experience the amazing flavor of the tropical rain forest of Carúpano, perceive its oak notes, with sweet and fruity memoirs, also vanilla, leather, tobacco, butterscotch and roasted hints, attaining the most refined and genuine Venezuelan rum: Pachano Nº 23 of Fariñez.

Native of Venezuela

The production of Pachano Nº 23 of Fariñez is inspired in a Venezuelan historical moment: the minting of the first gold coin.

During the third period of government of General Antonio Guzmán Blanco the Royal House of Mint was established. The new mint’s machinery went into operation on October 16, 1886. General Jacinto R. Pachano, inspector of the National Government, gives the president the first gold Bs.100 coin produced and he said: “How marvelous, Pachano!”. This expression led to the popular name of this gold coin "Pachano" by which this coin was commonly known.

The Fariñez brand represents: Passion, Exclusivity, Luxury, Style and Quality. Every product unifies the workmanship, dedication, understanding, knowledge and respect of traditions, together with the innovation and sense of functional elegance. Crafted with passion and caring of details. Fariñez excels due to its authentic concept.

[EssentialSpirits]

Alberto,

Wonderful to see you on here.

Thanks much for clarifying about your amazing product. I typically pride myself on being able to find anything on the internet... so it bothered me when i couldn't find more information regarding the Pancho 23

I hope to have the good fortune to try this rum again... or better yet, buy unas botellas for myself :)

[Michael]

...
It would not be fair for me to compare Pachano Nє 23 to Diplomatico Reserva Especial nor Pampero Aniversario. What I would like to point out is that all Venezuelan rums are great; there are only different categories:

Aguardiente (not aged)
Rum Liquor (aged less than 2 years)
Aсejo : Standard (aged from 2 to 4 years)
Extra Aсejo : Premium (aged from 4 to 6 years)
Aсejo Super Premium
Aсejo Ultra Premium


Welcome to the forum. Thanks for the clarification.

No offense intended, but what determines inclusion in the "Anejo Super Premium" and "Anejo Ultra Premium" categories? Without clarifying such distinctions, it seems a bit arbitrary to elevate your rums thereby, excluding the competition. Pampero Anniversario, for instance, has a stated age of 6-8 years. Does that make it "Super Premium"?

[Edward Hamilton]

Welcome to the forums. I'm glad to see that you're working to bring more fine rums to the US. I look forward to tasting more of your hard work.

[krustykrab]

Pachano Nє 23
Ron Aсejo Sъper Premium (RASP)

Pachano Nє 23 of Fariсez of extraordinary body, elegant flavor and fine aroma, meticulous blend of pure natural spring water and the most delicate reserves of 23 years of aging, granting wonderful body of thick tears and slow fall.

Let your senses be transported to the exotic land of Venezuela and experience the amazing flavor of the tropical rain forest of Carъpano, perceive its oak notes, with sweet and fruity memoirs, also vanilla, leather, tobacco, butterscotch and roasted hints, attaining the most refined and genuine Venezuelan rum: [B]Pachano Nє 23 of Fariсez.



Mmmm... great marketing... my mouth is watering... I MUST have a bottle now...:D

[Alberto Fariсez]

Thanks all for a warm welcome. Ed, it is nice to see you here! I hope that soon enough you all be able taste these rums in the US.

Well … hereafter I will try to explain, in my limited English, the Ron Aсejo Super Premium (RASP) and Ron Aсejo Ultra Premium (RAUP).

We all know that labels like Super Premium, Ultra Premium and now even Hyper Premium may refer to just a marketing selling line. RASP & RAUP are part of a personal project for the future. They are intended to be a “Stamp of Quality” or “Aging Insurance” for the consumer.

We all also know that in the Vodka world it is very complex to define what makes a product premium, super or ultra premium. It seems to me, that most of the time pricing is the only factor to evaluate. In the Cognac world everything is very well organized and controlled, so the aging of the product is very clear: VS – Very Special - 2 years in barrels, VSOP – Very Superior Old Pale - 4 years in barrels and XO – eXtra Old - 10 years in barrels. There are some others, not official but commonly known like Napolйon which normally means a cognac between VSOP and XO, and can vary from 8 to 20 years. There are some rums out there with the labels VS, VSOP and XO but, is this really a guarantee of rum aging?

Here is another question to all, if a spirit (cognac, rum, brandy, etc.) sits on a barrel for 10 years, is it really aging? For me, it is not like that. It would really be aging if the barrel has something to give to the spirit, if the barrel is in good conditions, if the humidity/temperature are doing their job too, well is a group of factors that will contribute to the aging. Having a spirit in a useless barrel for ten years, is like having a spirit in a good barrel for 3 years, maybe less depending on other factors.

Moreover, rum aging legislation vary for every rum producer country, been Venezuelan legislation one the harshest. In some countries you can name your product rum with our even seeing a barrel, while in others it would need to be a least 2 or 3 years in a barrel. In some countries it is allowed to refill the “Angels Share” in others not. So, if you have a rum for years in a barrel, but you have been refilling the losses every year, what would be the real age of the rum after X years? On another level, most of the rums are blends of different ages. So, what would be the real age of the blend?

Considering the above mentioned and some other factors, I figured that a “fair” way to tell the consumer that a rum has a Super Premium or Ultra Premium quality is because of the “Real” aging of the product. The only way to do so would be considering the quantities of esters and tannins present in the rum, which would only develop during the “woodyness” and “esterification” of the cask aging process. The requirements are:

RAUP 1000 parts per million total esters and 850 parts per million in tannins

RASP 750 parts per million total esters and 650 parts per million in tannins

These aging/quality labels are not exclusive of Macuro or Pachano; any rum form any where could get it as long as the requirements are fulfilled.

I hope that this is not too boring and answers the question of Michael.

[Michael]

Thanks Alberto for the informative response. Would that my Spanish or French were as limited as your English. The answers are much appreciated and certainly not boring.

Doesn't the angel's share have to come from equal aged casks for the age statement to be unassailable? Aren't ester levels partially determined by method of distillation, i.e. pot still rums are often described as high ester? Wouldn't production in a wooden still skew tannin levels?

Can you give us some idea how you arrived at the levels of esters and tannins determining your proposed categories?

[primate77]

It seems to me, that most of the time pricing is the only factor to evaluate.

Relative to the vodka world... yes. DING! DING! DING! We have a winner!

It's dizzying walking down the vodka aisle and seeing premium, super premium, ultra premium, super hyper uber premium. The only thing really getting premium... is the price!

[Edward Hamilton]

The answers are much appreciated and certainly not boring.

Doesn't the angel's share have to come from equal aged casks for the age statement to be unassailable?
Distillers commonly use rum from an equal or older cask of rum to top off the barrels, once a year or every couple of years. Though that isn't always the case, especially if there isn't going to be an age statement on the barrel.

Aren't ester levels partially determined by method of distillation, i.e. pot still rums are often described as high ester? Wouldn't production in a wooden still skew tannin levels?

A wooden stills have much of the tannins stripped from them in the course of a few years. The combination of heat and alcohol makes a very efficient solvent.

[Hank Koestner]

Thank you, Alberto, for taking the time to give such a detailed response!

[Rum Runner]

Bienvenidos Alberto!...Mi Espanol tan malo..Tu Engles es perfecto!

Welcome to the forum and thank you for sharing such wonderful information about your upcoming projects.

I think your proposal for using Parts Per Million of Esters and Tannins to define standards is reasonable on the face of it.

As Michael mentioned in an earlier post, Most esters are carried over from the distillation. My understanding is that some esterification can occur from further oxidation in ageing. And the measurement of tannins to indicate new barrel ageing is well taken.

These measurements can be achieved by many methods.

To be the "Devils Advocate" here...A Producer could blend a Heavy rum with oak "chips" and frame the same flavor profile you have defined, in parts per million.

Please understand that I am not attacking you...I am just curious..rather than furious, as you progress your venture.

[angelsword]

Considering the above mentioned and some other factors, I figured that a “fair” way to tell the consumer that a rum has a Super Premium or Ultra Premium quality is because of the “Real” aging of the product. The only way to do so would be considering the quantities of esters and tannins present in the rum, which would only develop during the “woodyness” and “esterification” of the cask aging process. The requirements are:

RAUP 1000 parts per million total esters and 850 parts per million in tannins

RASP 750 parts per million total esters and 650 parts per million in tannins

These aging/quality labels are not exclusive of Macuro or Pachano; any rum form any where could get it as long as the requirements are fulfilled.
I like this idea. It deals with the true MATURITY of the spirits instead of the idea of age.

[Fabio]

Alberto,
First at all congratulations to maintain a great tradition inVenezuela. Very interesting your explanations about the composition of RAUP and RASP. I am Venezuelan and living in Caracas and like very much the aged Rums. I am wondering when you are planning to introduce Pachano 23 in the country?...

This is for me another "rare" rum to add into the list. Hope this can be found in the market some day. Would be nice if you can provide figures like production amount per year and if you sell boxes to the connoisseurs...
Regards, Fabio Bertozzi.

[Alberto Fariсez]

Fabio:
Thanks for you message. Pachano Nє 23 will be available in Venezuela in Q3 2008.

Michael:
1) Depending on the country’s legislation. Also you could state the youngest or the oldest in the blend.
2) Indeed the initial level of esters is obtained at the distillation, but then more esters will develop during the aging.
3) Sorry, I do not understand the question.
4) It would be the levels of esters and tannins of a rum that have been aged, with out cask refill, for 14 years and 21 years for RASP and RAUP respectively.

At the end, this is a very particular and personal way of thinking. I am not an expert of this matter, nor an enologue, sommelier or Chemical Engineer. I am just a Systems Engineer, specialized in biometrics, who loves good food, drinking and smoking. I started this as a hobby, nowadays it is a way of life.

This Maturity Label is not bullet proof, but may be if you all find this useful for the consumer, we could all develop a system that could really work. Ed’s, Ministry of Rum, web forum would be the place to develop this and we could present the Rum Maturity Label at the 2008 Ministry of Rum Tasting Competition.

[Michael]

Thanks Alberto for the informative response.

The question not understood referred to tannins in the wood of a wooden still (admittedly a bit obscure, DDL Enmore, for one: http://www.ministryofrum.com/forums/showthread.php?t=1164).

Ed already answered that question above. He pointed out that the tannins would be washed out in the first few years of the still's operation and not affect the distillate thereafter.

[Edward Hamilton]

Thanks Alberto for the informative response.

The question not understood referred to tannins in the wood of a wooden still (admittedly a bit obscure, DDL Enmore, for one: http://www.ministryofrum.com/forums/showthread.php?t=1164).

Ed already answered that question above. He pointed out that the tannins would be washed out in the first few years of the still's operation and not affect the distillate thereafter.

Though the tannins would certainly be given up after a few years of use, the wood would provide a medium for other congeners to grow which would certainly add some flavors to the finished product. Some of those flavors would probably enhance the flavor of the rum and some wouldn't.

About 15 years ago I saw the last of the wooden fermentation tanks in use in the Eastern Caribbean being dismantled and replaced with a steel fermentation tank. Since that time, most distillers have switched to stainless steel fermentation tanks, though there is at least one distillery still using a cement fermentation tank.

[The Rum Ambassador]

I was talking about your rum only two weeks ago to a couple of UK distributors and brand builders. The Venezuelan rum category is definitely gathering steam. Love the new package. And the rum definitely gets my thumbs up. We have to get it over here for RumFest UK.

[The Rum Ambassador]

Found a picture of us doing what we do best....

[Tiare]

2 glasses of nice rums..and 2 very bright smiles..:D

[Alberto Fariсez]

Dear Ian, thanks for having us in mind. I am really sorry we couldn't go there last year. I am confident that this year we will have both rums at the UK Rumfest 2008. Please keep in contact through alberto@farinez.com

[Rum Runner]

Dear Ian, thanks for having us in mind. I am really sorry we couldn't go there last year. I am confident that this year we will have both rums at the UK Rumfest 2008. Please keep in contact through alberto@farinez.com

Just to bring back a couple of rums on this thread that caused a bit of a buzz.

Did Antonio show at UK RumFest 2008?

He seems to still be active with chocolate..and maintains a blog on Ron Macuro.

Que Pasa?

[Michael]

The latest info I've noted is a rating/review from tastings.com:

Fariñez Ron Añejo Súper Premium Rum (http://www.tastings.com/scout_spirits.lasso?id=185222)

of course the other rum in the portfolio had been previously rated as:

Macuro Aged Rum (http://www.tastings.com/scout_spirits.lasso?id=178370)

[Rum Runner]

Thanks for the links Michael!

[EssentialSpirits]

does it mention where we can get some?


also, wonder if that is the "# 23" that i tried... if so its WELL worth $44

[Rum Runner]

The BTI tasting notes list this importer (http://www.thegreatspiritcompany.com/) for ths USA.

[Michael]

Thanks for the link Rum Runner.

The hyperbolic tribute to Ron Macuro on the importer website by Spanish Master Taster, Mr. Oriol Serra Nadal, is awkwardly translated and does little to help the reputation of this rum. It might be better left out of the listing.

[Rum Runner]

I agree Michael. It's curious that the importer chose to aim those tasting notes at an English speaking market.

[Alberto Fariсez]

Dear Sirs,

Thank you so much for the interest in Ron Macuro and Fariсez Pachano Nє 23.

Just wanted to update you on the latest. I could not go to UK Rumfest and most likely going out business. I have not been able to find investors nor financing. I guess I was totally wrong about my aged rum ideas.

I really appreciate your support along the way !!!

Best regards,
Alberto.

[Count Silvio]

I'm sorry to hear about your situation Alberto, hopefully you won't go out of business. It would be a shame as both of your rums seem really great according to the comments made in this thread.

[Michael]

Dear Alberto,

We're very sorry to hear that your rums may not reach the market. Perhaps a better financial climate in the future might provide a more favorable reception for your interesting ideas on aged rum. Your candor in answering all our inquiries has been refreshing and we hope that you will continue to post here. glass.gif

[Fabio]

Alberto,
Hope you have more lucky with next marketing ideas behind rum. Premium segment is a hard one to win I think. BTW, I really enjoy preimum segment like your Macuro and other kind of aged rums like Cacique Antiguo, ST Bicentenario, etc (premium and rare rums). Anyway for me the great sucess model in Venezuela has been impossed by ST Gran Reserva that in my opinion is tailored to reach the biggest segement of LIM we have in the market that look for good value.
Anyway good luck for you and let me tell you I am proud of venezuelan people like you that believes on Rum as one of the spirits with more tradition in the country.
Regards, Fabio.

[LatinaPlatina]

Hi guys,

Venezuelan rum is taking off in the UK. My local bistro makes all its cocktails with Pampero Oro, my local Waitrose supermarket stocks Santa Teresa Gran Reserva and I can even get Diplomatico in London...

My friend has started a blog to further support Venezuelan food and drinks in the UK and he posted a cocktail recipe called El Ritual that he makes with Pampero Aniversario:

http://www.venezuelanfoodanddrinks.blogspot.com/2009/07/rum-cocktails-el-ritual.html

Is this a proper Venezuelan cocktail or did Diageo create it for the advertizing campaign in Italy?

[Edward Hamilton]

I have drunk rum with sugar lime and coffee in a couple of places in the past, but it isn't my usual quaff. My guess, and this is just a guess, that Diageo didn't make this up for the Italian market. There is probably more coffee grown in Central and South America than in Italy so my guess, I'm guessing a lot today, is that it originated in the tropics.

[gatomalo]

The country which is represented more than any other in my collection is Venezuela. I fell in love with Venezuelan rums when I lived in Spain, and I stock up on them whenever I go back to Spain since the prices there are so much more reasonable than in the UK.

Right now I have bottles of Santa Teresa 1796, Selecto (the wacky old bottling) and Gran Reserva; plus from Pampero the regular Especial, the Selección 1938 and several bottles of the Aniversario; I have one lonely bottle of Diplomatico Reserva (the Reserva Exclusiva will be my next purchase); and I also have the whole line of Cacique including the limited edition Cacique Antiguo which will remain unopened until a suitable occasion.

I do remember there being a recipe for "el ritual" on the back of my bottle of Pampero Selección 1938 - and most of the times I have come across this term have been in connection with Pampero - so it is possible that Pampero (now owned by Diageo) may have had a hand in the emergence of this cocktail in Venezuela (more likely though it has long been established in Venezuela). I certainly don't think it was devised for the Italian market.

I wouldn't want to use Pampero Aniversario for this or any other cocktail though, especially given that it is over £30 a bottle in the UK. There are plenty of cheaper Venezuelan rums readily available that would be suitable and much friendlier on the pocket!