1. Who is Antonio Saul Soren?
I’m a Food Industries Engineer, graduated from the National Agrarian University – La Molina. I’m a collaborator and I’m passionate about distillates, especially rum and pisco.
2. What does the rum mean for you?
What made you fall in love with rum and when did it happen? For me rum means a way of life. I have met many people in this world in love with what we do, from the moment we produce rum to the moment it is consumed. I am passionate about rum because it is a very versatile distillate. You can create different styles and new rums, because sugar cane gives us many alternatives as a raw material. I began to know and learn more about rum from the year 1997, when I took full charge of rum production. We produce brands such as Ron Pomalca (more than 80 years old) and Ron Millonario.
3. Three essential characteristics that define the rum according to your perspective?
Rum has several characteristics that can define it. Although the aging gives the final touch to the rum, for me the 3 essentials are: – Rum, depending on where it comes from: juice, cane honey or molasses, gives special characteristics of aroma and flavor to each one of them. – The type of fermentation, spontaneous or controlled: each one gives different aromas, body and flavors, depending on the fermentation time, short or long, type of yeast to be used and others. – Distillation: although we know that we have typical distillations such as pot still, simple and multicolumn columns, the combination of good fermentation and good distillation allows us to obtain tasty distillates.
4. What is the most important contribution you have made in the rum industry?
Having achieved that Peru, my country, appears on the world map of rum producers. Although we have an industry that appears in the twentieth century, now we have a more global presence. You can now look further south to the Caribbean countries, such as Venezuela, Colombia, Peru. Peru has a great variety of geographical areas where we can obtain different styles of rum and cane liquor that when they wake up will give a lot to talk about.
5. Benefits that the rum industry has given you?
The rum industry has given me and will continue to give me the satisfaction of meeting and learning about other rum lovers. I have learned from people who have more experience and also the rum industry has allowed me to teach people who are starting in this world.
6. What´s another thing you are passionate about, in addition to rum?
I am passionate about teaching and transmitting what I have learned in the world of rum and in my professional career. For now, trips have been on hold due to the restrictions imposed by COVID19. I am also passionate about distilling different mostos from different sources.
7. What is your favorite place for drinking rum?
My favorite place to drink rum is between the rum barrels and in meeting with the friends of the rum world.
8. Favorite drink + Recipe?
I don’t have a favorite recipe, a little rum is enough.
9. Why is it important to educate the rum consumer?
It is important because it allows the consumers to decide and choose the rum that they likes the most, without the need to impose concepts or obligations. After learning, the consumers will be able to choose the style of rum that they likes the most and that goes well with them way of drinking. They’re free.
10. Any tips to train the palate and taste a good premium rum?
The secret is in trying different types of rum and spirits, each of them will bring us memories of aromas and flavors present in our meals, desserts, drinks, fruits. Go with an open mind without prejudging what we smell and taste. Look for a balance between alcohol and the other components of rum.
11. How can the rum contribute to improve the crisis in some countries?
In Peru, the rum industry contributes to maintaining the necessary work for the people involved in the business, contributing with taxes and donating alcohol for sanitary use.
12. Is the commitment to sustainable development the key of success for the permanence of the rum industry in the world?
Why? Yes, not only the sustainability of the rum industry but also of planet earth and the elements of the ecosystem. In this way we minimize the impact that the industry has on the planet.
13. Who would like to meet in the rum industry? What would you say to him/her?
It would be a pleasure to meet each Master Blender. I would tell them that I am happy and fascinated by the rums they make, that the world of rum has a long life and to offer a good glass of rum.
14. What are your next goals in the rum industry? – Continue contributing to the growth of Peru, as a producer of high quality rums. – Promote the work of artisan producers of cane juice liquor. In Peru we have micro climates and / or micro ecosystems that give different qualities of brandy. – Make myself better known and, if possible, a reference in the industry.
15. Plans you have when you leave the rum industry?
Leave the industry? I have not thought about it yet but I think I will continue in one way or another linked to this industry, it is exciting and dynamic, it revitalizes and makes you love it more every day.
16. Why is the role of the bartender important in the rum industry?
The importance of the bartender is in the magic to prepare cocktails or suggesting a drink or distillate such as rum, together with their knowledge and experiences. Although there are recipes, they contribute with their inspiration and creativity. They become diffusers of our rums or critics of what we do, which is healthy.
17. What is your advice for new generations in the rum industry?
My advice is don’t be afraid of the industry, the path is wide and you learn by participating in trial and error. Be restless, don’t settle for a style of rum, everything you can try and taste is welcome !!! Train and read a lot.
18. How can people learn more about you?
Published by The Rumlab ago
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