Bacardi used the James Beard Foundation Awards in Chicago yesterday to launch its new super-premium rum – Bacardi Gran Reserva Maestro de Ron.
Created to be the ultimate white mixing rum for cocktail connoisseurs looking for superior character in their serves, Gran Reserva Maestro de Ron is double-aged using white oak casks that impart soft notes of oak and a smooth taste. It is best served with premium tonic waters, or in cocktails like a Collins, which is comprised of sparkling water, lemon juice and sugar.
“We are thrilled to announce the launch of Bacardi Gran Reserva Maestro de Ron, which is yet another stepping stone towards premiumisation within the rum category,” says Arvind Krishnan, VP and brand MD, rum category at Bacardi USA. “Bacardi has always been dedicated to creating only the best possible rums and we believe we have continued in that tradition with Bacardi Gran Reserva Maestro de Ron. The rum embodies the versatility of a mixing spirit without sacrificing the bold characteristics of an aged, super-premium liquid.”
Bacardi Gran Reserva Maestro de Ron was served at the prestigious James Beard Foundation Awards, the highest honour for food and beverage professionals in America. The Outstanding Beer, Wine or Spirits Professional Award, which recognises a professional who has displayed exceptional work within the beverage industry in the past year, was be presented by Bacardi (The winner of this award was Rajat Parr, Mina Group, San Francisco). Guests at the ceremony were able to discover the rum’s flavour through cocktails, including the JBF Bramble and Chicago Cielo created specifically for the event.
Bacardi Gran Reserva Maestro de Ron will be available nationwide (US only) for at a RRP of US$24.99.
2 oz Bacardi Gran Reserva Maestro de Ron
0.75oz lemon juice
0.75oz simple syrup
0.75oz of blackberry purée
Method: Shake all ingredients vigorously with plenty ice, strain into a highball glass, drizzle blackberry purée on top. Garnish with a blackberry skewer & basil leaf.
1.5oz Bacardi Gran Reserva Maestro de Ron
0.75oz lime juice
0.75oz hibiscus syrup
2 drops of tuberous oil
Method: Shake all ingredients vigorously, strain into a rocks glass rimmed with red tea. Garnish with a rosemary stalk.
5 May 2015 - Felicity Murray The Drinks Report, editor
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