Rum Connoisseur

Interview of The Week:



KOKY LÓPEZ

Ron del Barrilito USA Brand Ambassador

1. Who is Koky Lopez?

I was Born and raised on the west coast of Puerto Rico; surrounded by the most majestic scenery, great surf and amazing Seafood. In my Family, Rum was saved for Sunday, as was the gathering around the Domino table, and later, the dinner table. Buried in a sea of loud conversation, this Sunday Rum seemed to be the only thing they all agreed on.

I discovered my love for Hospitality very early on, and I’ve been working behind the bar since 2000. I tried to cover all the bases; neighborhood joints, hotel bars, sports bars, themed restaurants, wine bars, craft cocktail spots; managing, menu designing, opening multiple concepts and even owning one. I eventually became a College Professor for Mixology in the Culinary Arts Department; and now I get to talk Rum for a living after landing my dream Job as The National Brand Ambassador for that “Sunday Rum”: Ron Del Barrilito.

2. Biggest achievement you personally feel you have accomplished for the rum industry.

I’d like to think that I’m just getting started. Cause I am! I have so many goals for the next few years; so my biggest achievement hasn’t happened yet. But my starting point for the rum world so far, is to create a sense of ownership and pride about Puerto Rican Rum. For those bartenders that can now have Barrilito behind their bars, I want them to feel that strong heritage and love, that sense of adventure and playfulness that Rum from Puerto Rico inspires. Ron del Barrilito for example, has been in production for 139 years; a long journey considering all the struggles a small, family owned Rum Brand in the Caribbean must overcome, so I take a lot of pride in their growth and I want to give my all to represent this vision with honor and nobility.

3. What made you fall in love with rum and when did it happen?

It happened in my childhood I believe. The holiday season In Puerto Rico is truly magical, and it lasts FOREVER! (Fact check me, we celebrate the longest “Christmas” in the world! A full 54 days this year!)

During those days we celebrate Rum Culture in so many ways; Sangria, Ponche, Coquito, Pitorro, even Limoncillo, are popular cocktails that land in your hands at any Gathering during this season. Rum, Music and Food all go hand by hand, in Puerto Rico, and it is always the happiest of times. I associate Rum with good times, and who wouldn’t fall in love with that?

4. What is that thing that makes you want to continue in the rum industry?

Rum is an amazing Industry for women; I grew up watching all these female Master Blenders and Ambassadors pursue their dreams with guts and determination, balancing family life, creating a fruitful career and inspiring so many down the road.

Representation Matters; and the rum industry has always been a pivotal craft for me.

5. Favorite Drink + Recipe

Koky’s Koquito:

1/4 cup Dried Coconut flakes

2 teaspoons Ground Cinnamon

1 teaspoon allspice

1 teaspoon Nutmeg

1 Can (15oz) Cream Of Coconut

1 Can (14oz) Condensed Milk

Blend for 1 minute. Pour on 5 quart saucepan

1 Can (13.5oz) Coconut Milk

1 Can (12oz) Evaporated Milk

Blend for 1 Minute. Pour On 5 quart Saucepan. Add 3 Cinnamon sticks. Add 1 vanilla bean -pour half an ounce of the extract of your choice (hazelnut, vanilla, caramel, pistachio, macadamia, or nothing!). Cook on medium for 15 minutes

Add:

1 cup (8oz) Don Q Cristal White Rum

1 cup (8oz) Bacardi Oakheart Spiced Rum

1/2 cup (4oz) Ron del Barrilito Dos Estrellas

1/4 cup (2oz) Ron Hacienda Santa Ana 138• Dry overproof Rum

Turn off stove and cover with lid. Let rest for 30 minutes. Strain, Refrigerate and serve cold!

(This recipe yields about 76 oz)

6. Where do you see the rum industry today and in the next 5 years?

Rum has done a lot of growth in the last couple of years; thanks largely to the “Tiki Boom” of recent, and ultimately, the Craft Cocktail Scene. The consumer has a new spark of curiosity and a large amount of knowledge about the spirits they are consuming, and that has awarded us with territory to cover. Nothing makes me happier than when a guest asks questions with genuine interest, and I can take them on a Rum Tasting Journey.

In the next couple of years, I expect more transparency in the Rum Labels regarding Environmental Impact, Aging Process and Origin of raw materials used. I think we can all agree rum could me more specific with their labeling.

7. What do you think needs to happen to grow the premium category of rum?

Rum ages so much beautifully than a lot of other spirits, so I feel like we need more fans; we need to expose this spirit as much as we can. The perception of rum changes exponentially when the guest gets to try it liquid-to-lips. There is a strong perception out there that rum is sweet, and we need to fix that; but time and exposure is our best bet. My Favorite Premium Rum is Barrilito 5 Estrellas; aged for up to 35 years in Sherry Oloroso Casks in our Historical Hacienda Santa Ana in Bayamon, Puerto Rico. Find it Here: https://bit.ly/2sTmlHB

8. Which rum would you recommend a person that?

– Sipping a premium rum for the 1st time: Barrilito Tres Estrellas wth a single Coconut Water Cube.

– Likes Scotch Whisky: Mount Gay XO Master Blender Collection: The Peat Smoke Expression Neat.

– Likes Bourbon: Diplomatico Reserva exclusiva in a glass with 3 Whiskey Rocks

– Likes Gin or Vodka: Chairman’s Reserve White with some fresh Guava and pineapple splash.

– Likes Cognac: Ron del Barrilito 4 Estrellas neat. The subtle dryness and elegant finish is one to savor. Find it Here: https://bit.ly/355lSk3

9. Share some (2-3) of your mentors and how they have helped you.

Back In 2014; I had the Chance to get to know Lorena Vazquez, Master Distiller of Ron Zacapa;- what a wonderful Human being! Her presence and magical spirit instantly captivated me and I immediately wanted to know all her secrets. It was then, when I fully understood that Representation Really Matters, and It was so encouraging to see myself, as a Latino Woman, having a promising Career in the Spirits industry and I started pursuing it. Looking at women Like Susana Masis with Ron Centenario, Magda Lopez with Botrán, Silvia Santiago with Serrallés in Puerto Rico: and Joy Spence at Appleton, WOW! Shannon Mustipher, Tracie Franklin, Alexandra Rivera with BAM in PR, Paola Medina with Dos Maderas Rum, Ashtin Berry, Lynnette Marrero and the sweet Anne-louise Marquis with Campari; the list goes on and on. I’m incredibly inspired by all these females that have made way for someone like me in this Wonderful Industry.

10. What 3-5 things do you have in your bucket list for the next 12 months?

– First thing this year will be Tour the newly Opened Visitor Center in our beloved Hacienda Santa Ana and Hand bottle some delicious Ron del Barrilito.

– Participate on Miami Rum Congress in February 2020.

– Visit the world’s Oldest rum distillery; Mount Gay in Barbados, VERY SOON

– Attend the UK Rum Fest in October 2020.

– Spend more time with my Children; -they really grow up too fast, they are little humans with a wicked sense of humor and an eccentric sense of fashion; they are my biggest accomplishment and I couldn’t be happier with the people they are becoming.

– Finally make up and my mind and decide which city to move into next. (Open to suggestions!)

11. Any last words?

Ooohhhhh…. I Love a well-made “Last word” try this recipe and thank me later!

1 oz (clarin, or white botanical rum) like Probitas or Spirited Union

.75 yellow chartreuse

.75 maraschino liqueur

.75 fresh lime juice

Hard shake and pour into an elegant coupe and garnish with wild flowers

12. How can people learn more about you? Website? Social Media Pages

Check me out online! In 2020 I will be officially Launching my #rumandkoky Project; Including Rum Reviews, Cocktail Recipes and my Favorite, Bartender Profiles!

IG: https://www.instagram.com/kokylo/ / https://www.instagram.com/rumandkoky/

Linkedin: www.linkedin.com/in/kokylopez

Web: https://rondelbarrilito.com/

Email: rumandkoky@gmail.com