Vizcaya Cristal Is A Mixologist’s Dream

Whether you are a professional mixologist, or just a rum enthusiast who likes to shake up a cocktail at home now and again, you’ll want to add new Vizcaya Cristal to your repertoire of rums. Cristal, one of the newest additions to the refined Vizcaya family of ultimate sipping rums, is a white rum that can certainly be enjoyed on its own or over a few cubes of ice, but which also lends itself to amazing cocktails. Here are a few classic cocktail recipes to start you out.

Cristal Cuba Libre 

2 oz. Vizcaya Cristal
juice of 1/2 lime
Cola

Combine all ingredients in a highball glass over ice. Garnish with lime twist or wedge.

Cristal Mojito

2 oz. Vizcaya Cristal
handful mint leaves
1 tbsp sugar
0.5 oz lime juice
2 oz. club soda

Place mint leaves in bottom of glass. Add crushed ice, Cristal, sugar, and lime juice. Muddle. Add soda and garnish with mint leaves.

Ti-Punch

2 oz. Vizcaya Cristal
1 oz. simple syrup
1 fresh lime

Wash lime, remove top and bottom, and thinly slice into half rings. Add lime pieces to glass and crush with the flat end of a barspoon. Add rum and sugar syrup, top with broken ice, and muddle together. Add a short straw, and serve.

Cristal Cubano

1 part fresh lime juice
1 1/2 parts orange liqueur
3 parts Vizcaya Cristal
1 egg white

Pour ingredients into an ice-filled shaker, shake well and strain into a glass. Garnish with fresh lime or mint.
Photo courtesy of Flickr.
Attribution Some rights reserved by ozmafan
Published in: on August 13, 2011 at 2:16 PM  Leave a Comment  
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Introducing new Vizcaya Cristal!

The makers of Vizcaya VXOP Cask 21 rum—the ultimate sipping rum—are proud to announce a new addition to the Vizcaya family of fine rums. Vizcaya Cristal is a premium quality white rum with a satin-smooth finish, making it a versatile spirit to add to your bar.

Sip Vizcaya Cristal on the rocks or neat, to savor its nuances of vanilla, sherry and walnuts. We like to think of this as the world’s finest white sipping rum, and just like the VXOP, it pairs perfectly with your favorite cigar. Just because this rum can be enjoyed for its own merits, however, doesn’t mean that it’s not ideal for making a wide array of rum-based drinks. A mixologist’s dream, Vizcaya Cristal lends sophisticated undertones to any cocktail, elevating even the most pedestrian of mixers to create a uniquely satisfying drink.

Made with the same dedication to detail as the award-winning Vizcaya VXOP Cask 21, Vizcaya Cristal is distilled from the juice of freshly pressed sugar cane, using time-honored methods. It is rested in carefully selected oak barrels, to give it the signature complexity that characterizes all Vizcaya rums. Yet make no mistake—Vizcaya Cristal is mellow, mixable and ready to drink.

You already know the pleasures of relaxing with a glass of Vizcaya VXOP Cask 21. Now, it’s time to experience Vizcaya rum in a whole new way. Cristal delivers unparalleled flavor, subtle complexities and a polished finish. It is equally enjoyable served neat or as the starting point for cocktails that will make you the toast of the town. And because it carries the Vizcaya name, you know it is made with premium ingredients and a commitment to perfection.

New Vizcaya Cristal—its merits are crystal clear.

Published in: on August 9, 2011 at 12:00 PM  Leave a Comment  
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Introducing Vizcaya Cask 12

You’ve been enjoying Vizcaya VXOP Cask 21 rum, the ultimate sipping rum, for years. As an aficionado of fine spirits, chances are that there’s a bottle of VXOP in your bar right now. Well, it’s time to make room for a new variety of Vizcaya—introducing Vizcaya Cask 12, a dark rum that possesses the same rich character and high quality as VXOP Cask 21, but with a slightly lighter body that makes it a mixologist’s dream.

Vizcaya Cask 12 is meticulously crafted with the same superb ingredients and traditional methods as Cask 21. After being distilled from the finest of sugar cane—unlike inferior rums, which are made from molasses—Cask 12 is aged for six years in premium oak barrels and then masterfully blended. The finished spirit sings with a rich, complex bouquet; subtle notes of vanilla, cocoa and maple; and a buttery finish.

Due to its slightly lighter body, Cask 12 is also an extraordinarily versatile rum, and can be enjoyed alone or as a component of delicious cocktails. Try it in all the classic rum drinks, or simply splash some over a few cubes of ice and savor the exquisite flavor.

Another way to enjoy Vizcaya Cask 12 dark rum is to pair it with a meal—think tropical tastes, like seafood, coconut and fruit. Of course, you can never go wrong with the classic combination of a fine cigar and a premium rum, and Vizcaya Cask 12 fits that bill to perfection. Relax, enjoy your cigar, and let the heady, spicy aroma of Vizcaya fill your senses.

It’s an exciting time for those who truly appreciate fine spirits. Versatile Vizcaya Cask 12 rum, a premium sipping rum that also works wonderfully in cocktails, will become an exemplary addition to your rum repertoire.

Published in: on August 9, 2011 at 11:58 AM  Leave a Comment  
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Vizcaya VXOP Featured in Flaunt Magazine

Vizcaya VXOP Cask 21 Rum may be distilled and blended using traditional, time-honored methods, but that doesn’t mean that it can’t be a thoroughly modern tipple, as well. In fact, Vizcaya blends the best of Cuban tradition—premium sugar cane, expert distillation, aging in oak bourbon barrels that are redolent with warm, woodsy spice—into an alluringly complex, yet refreshingly modern rum.

Flaunt magazine, which features writing and photography that dances daringly on the cutting edge of fashion, recently acknowledged Vizcaya VXOP’s well-deserved place in the new pantheon of boutique spirits. Calling it “society’s finest” which holds in store for the sipping connoisseur notes of “nutmeg, cinnamon and surprise,” Flaunt also honored Vizcaya by featuring a photograph of the golden liquid cascading from aloft onto the tongue of a fetching young rum aficionada. It’s an enticing image, and one that is sure to lure a legion of new fans into the fold—but those in the know have long understood what makes Vizcaya such a gem of a rum: its complex and aromatic nose; its subtle hints of vanilla, currant, butterscotch, allspice and smoke; and the way it pairs perfectly with a fine cigar.

Make no mistake: we applaud the resurgent popularity of fine sipping rums and other quality spirits, and Vizcaya’s steadfast fans ought to open their arms to those who think rum is just for pirates and the vagabonds of yesteryear. It’s simple, really—enjoying a glass of Vizcaya VXOP, on its own merits or perhaps enhanced simply by a cube or two of ice, speaks for itself, and speaks volumes. Whether you learned of this pleasure long ago, or are just now discovering how lovely it is to sip from the amber warmth of Vizcaya, is irrelevant. To everyone who enjoys the ultimate sipping rum, we raise a glass.

Published in: on May 6, 2011 at 4:22 AM  Leave a Comment  

Pair Chocolate and Rum with Vizcaya-Infused Cake Balls

Have you heard about cake balls? Despite the somewhat pedestrian name, cake balls are a refined and delectable treat to satisfy your sweet tooth. They’re easy to make but elegant to serve or to give as a gift. And since they’re bite-sized, cake balls are the perfect after-dinner nibble to enjoy with a glass of the ultimate sipping rum, Vizcaya VXOP. When you use Vizcaya (don’t worry–it’s only half a cup!) to make rum-infused chocolate cake balls, you’re creating a bridge of flavor, sweetness, fruit and spice between two delicacies.

Even if you’re not a baker, you can still make these cake balls by using a prepared cake and just a few more simple ingredients. Why not make a batch of these for your sweetie or your next cocktail party? Or go ahead and treat yourself–we won’t tell!

Vizcaya Chocolate Cake Balls

3 cups chocolate cake crumbs*
¾ cup confectioner’s sugar
1/3 cup cocoa powder
1 cup fruit jam
½ cup Vizcaya VXOP Cask 21 rum
¾ cup chocolate sprinkles or cocoa powder

Combine the cake crumbs, confectioner’s sugar and cocoa powder in a large bowl. Add the jam and the rum. Mix thoroughly until you have a mixture the consistency of firm paste—it may be slightly sticky. You can coat your hands in cooking spray to help you form the balls, if necessary, or use a large melon baller or small cookie scoop. Form balls that are 1.5 inches in diameter, roll in the chocolate sprinkles or cocoa powder, and place into small paper candy cups. Chill thoroughly. Before serving, you may want to remove the cake balls from the refrigerator for 20 minutes, to temper.

Serve with a glass of neat Vizcaya VXOP, and enjoy!

*To make cake crumbs: cut cake into pieces and run through a food processor. You want a fairly fine crumb for this recipe, but if you don’t have a food processor, you can crumble the cake with your fingers, discarding any large or hard pieces.

Photo Courtesy of Annie Mole

Published in: on September 17, 2010 at 11:08 AM  Leave a Comment  
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Relax This Labor Day with A Vizcaya VXOP Old Fashioned

Ever since mankind has been drinking spirits, we’ve been looking for ways to enhance, augment, balance, or even cover up the taste of those spirits. There’s just something about tinkering with cocktail recipes that appeals to us; as a result, there are thousands of different cocktail recipes that enjoy degrees of popularity. Yet there are a few that abide. These are the classics, the ones we enjoy again and again.

Even if you prefer your Vizcaya VXOP neat, or with a splash of water or perhaps a cube or two of ice, there are times that call for something a little elaborate. Nothing much, mind you—just a few simple flavorings and some fruit, to emphasize the smoky, spicy elements that make Vizcaya so delectable on its own. Enter the rum Old Fashioned.

The Old Fashioned ranks at the very top of the classic cocktail list. Swap the traditional whiskey or bourbon for a smooth pour of Vizcaya VXOP and experience this drink anew.

Vizcaya VXOP Old Fashioned

1.5oz. Vizcaya VXOP Cask 21 rum
several dashes bitters
½ tsp sugar cane syrup, simple syrup or agave nectar
1 maraschino cherry
1 orange slice

Combine all ingredients except orange slice in a highball glass. Muddle, add ice, then garnish with the cherry. Enjoy!

This Labor Day, why not treat your friends to an Old Fashioned—made just slightly new-fangled with the distinct, delicious taste of Cuban-style Vizcaya?

Photo courtesy of The Bitten Word

Published in: on September 2, 2010 at 1:01 PM  Leave a Comment  

Frequently Asked Questions About Rum and Vizcaya VXOP Cask 21 Rum

Q. What is rum made from?
A. Premium rums, like Vizcaya VXOP, are made from the freshly pressed juice of sugar cane. This juice is then fermented, distilled, aged and bottled. Many popular rums that are widely available in both bars and liquor stores in the United States today, however, are made from molasses—which, rather than being produced specifically for the creation of rum, is a byproduct of other processes. Molasses generally results in an inferior product, but when you drink Vizcaya VXOP, you can be assured of experiencing only the highest quality spirits, made from sugar cane harvested at the peak of freshness.

Q. Is all rum aged? Does rum continue to age in the bottle, like fine wine?
A. Not all rum is aged, although most of it is aged in oak barrels to provide a mellow, more elegant taste to what might otherwise be a somewhat raw-tasting tipple. Vizcaya VXOP is aged in select oak barrels that once contained fine bourbons or armagnacs, in order to impart to this distinctive sipping rum a rich, nuanced quality. Most rums are aged before blending, and then bottled. This arrests the aging process, so you can be confident that each glass of Vizcaya will taste as consistently delicious as every other.

Q. What is “rhum agricole” or “methode agricole”?
A. The “methode agricole” is a unique distilling process that can be likened to the “methode champenoise” used to produce fine champagnes. It originally referred to spirits that were produced from freshly squeezed sugar cane juice and distilled to approximately 70 percent alcohol (140 proof) by volume. Rhum agricole, which simply means “agricultural rum,” is in direct contrast to mass-produced industrial rums. Vizcaya VXOP Cask 21 rum, which is painstakingly crafted in the Dominican Republic in the old Cuban style, is a rhum agricole and the ultimate sipping rum.

Q. So what is a sipping rum? Can’t I use Vizcaya with mixers or in cocktails?
A. A sipping rum typically has more complex, refined flavors that are intended to be enjoyed for their own merits, rather than combined with other ingredients that might overpower or obscure them. Sipping rums like Vizcaya are often paired with cigars or food to bring out the rum’s unique characteristics—notes of spice, butterscotch, vanilla, wood smoke and fruit, as well as a warm, inviting bouquet and smooth finish. Considered the ultimate sipping rum, Vizcaya VXOP may be best enjoyed neat, n on the rocks, or with just a splash of water to let its full flavor profile shine through. Nevertheless, we’re not going to tell you that you can’t enjoy Vizcaya as a component of an extraordinary cocktail—make the rum your own and savor it however you wish, as long as you don’t overdo it.

Q. Did pirates really say “Yo-ho-ho and a bottle of rum”?
A. Probably not. The phrase comes from a fictional sea shanty in Robert Louis Stevenson’s famous novel Treasure Island, and has been referenced or used in everything from poems, to television series, to a graphic novel, to a ride at Disneyland. Nevertheless, the tradition of rum drinking aboard ships, whether Navy or pirate, is a long-standing one, and singing “yo-ho-ho and a bottle of rum” fits nicely with the romantic vision we have today of brave, seafaring men.

Published in: on August 24, 2010 at 10:40 AM  Leave a Comment  
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What Cigar Do You Like To Pair Vizcaya VXOP With?

As with any pairing—wine and cheese, rum and food, music and mood, even peanut butter and jelly—the pairing of spirits and cigars is largely a subjective matter. What appeals or seems ideal to one man could well be a total turn-off for another, although it’s likely that they would all agree that at least half the fun is in the pursuit of a classic combination. If you enjoy Vizcaya VXOP Cask 21 rum, and if you are a cigar smoker, it’s likely that you will already have done some experimentation to find your favorite cigar to pair with the ultimate sipping rum. Nevertheless, we are pleased to present a basic guide to rum and cigar pairing.

Rum and cigars are a natural match, simply because they are both traditionally produced in the same regions of the world. Just as vegetables that ripen concurrently in a particular climate tend to go well together, so the spicy, smoky flavors of rum tend to complement the warm and complex notes of a good cigar. Of course, the fact that both promote relaxation is not to be ignored, and for many cigar and rum aficionados, the very act of pouring that glass of Vizcaya and lighting up might produce a Pavlovian effect, allowing you to kick back and savor the moment thoroughly.

The first rule of thumb when choosing a cigar to puff with your Vizcaya is to choose one with an equally robust flavor profile. Vizcaya VXOP, after all, has a depth and intensity that works well with  many cigars. Its weight of flavor, which comes from having been distilled with real sugar cane and then aged in oaken barrels, requires a cigar that is also substantial enough to create some balance between the two indulgences.

That said, there are times when contrast becomes harmonious. As long as the cigar won’t pale in comparison to your neat or on-the-rocks Vizcaya, or vice-versa, choosing a particularly smooth and sweet cigar will provide a tasteful counterpoint. The notes of brown sugar, butterscotch, vanilla and maple in Vizcaya will sing more prominently when echoed by a rum that exhibits characters of sweetness. moke loves sweetness. Think of the way barbecue sauces often incorporate an element of sweet, fruity flavor that is tempered and deepened by the smoke of the grill.

Yet even a drier, more savory cigar can complement Vizcaya VXOP nicely, by playing up the rum’s substantial spice elements. You might notice a new element—say, clove or black pepper, oak, raisin or molasses—when enjoying a medium-bodied cigar, which wasn’t apparent just moments ago, before you lit up.

Vizcaya’s refined, intricate taste profile can be enjoyed on its own merits, or amplified by your favorite cigar. We think that the attempt to find the perfect marriage of a cigar with Vizcaya VXOP Cask 21 rum is a task well worth pursuing, and we invite you to share some of your favorite cigars in the comment.

Photo courtesy of Alex Brown

Published in: on August 10, 2010 at 11:27 AM  Leave a Comment  
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Vizcaya VXOP: It’s Not Just For Drinking Anymore

Of course you love to sip a glass of Vizcaya VXOP Cask 21 rum on its own, with a cigar, or as a digestif after dinner, but did you ever think about using it to create a unique and delicious dessert?

With its delicate sweetness and aromas of brown sugar, caramel, vanilla and spice, Vizcaya is the perfect way to add sophistication to pound cake. Top it off with an easy-to-make cream cheese and coconut frosting, and you have an elegant, simple dessert that would be ideal to take to a Fourth of July party this weekend.

Feeling extra decadent? Pair a slice of this divine cake with a ring of grilled pineapple, and pour a glass of Vizcaya to accompany it. Enjoy!

Vizcaya VXOP Rum Cake with Cream Cheese and Coconut Frosting

1 bakery pound cake
1 ½ c. Vizcaya VXOP Cask 21 Rum
1 (3 oz.) package cream cheese, softened
¼ c. butter, softened
1 tsp vanilla extract
1/8 tsp salt
2 c. confectioner’s sugar
1 c. sweetened flaked coconut, divided

Unwrap the cake and place it in a large, shallow baking dish. Pour the Vizcaya into the dish, taking care not to pour it over the cake, and let the cake sit until it has absorbed all of the rum.

Make frosting:

Combine the next five ingredients (through sugar) in a large mixing bowl. Beat with an electric mixer on low to medium speed until the frosting is fluffy. Using a wooden spoon or spatula, gently stir in ½ cup coconut. Spread the frosting over cake.

If desired, carefully toast the remaining coconut in a dry skillet over medium heat, stirring, until it is golden brown and fragrant. Let cool, then use toasted coconut to garnish the frosted pound cake.

Published in: on July 1, 2010 at 11:00 AM  Leave a Comment  
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Celebrate Summer With Vizcaya and Fresh Fruit

Summer is upon us, and with it comes a colorful, fragrant bounty of seasonal fruits and vegetables. Around this time of year, the farmer’s markets and roadside farm stands have a rainbow of flavors on offer. Although the very best way to enjoy fresh fruit may be eating it out of hand, standing in the back yard and letting the juice drip where it may, why not use seasonal fruit to create a very special refreshment for your summer guests? Combine some of those delicious berries, peaches or melons with Vizcaya VXOP to make a decadent, delicious treat that will make your parties the talk of the town.

The easiest way to do this? With a classic daiquiri. The daiquiri has gotten a bad rap in the past few decades, perhaps because of the preponderance of syrupy sweet premixed versions. As with many cocktails, the simpler the better. Make your daiquiris from scratch using premium ingredients, like Vizcaya VXOP, and you’ll understand why this tiki-bar classic was once a favorite libation.

Vizcaya’s warm, fruity, spicy character lends itself well to tropical flavors, so you might want to begin your daiquiri adventure on established ground. Try coconut, mango, banana, papaya and pineapple to flavor your first batch of daiquiris.

After that, it’s time to experiment with peaches, strawberries, raspberries, watermelon and kiwi. Citrus fruits pair well with fresh mint or basil. Cherries would make a mouthwatering partner for Vizcaya VXOP. And don’t forget the lime—a classic component of daiquiris and one which will heighten the flavor of whatever seasonal or tropical fruit you choose.

Classic Frozen Fruit Daiquiris

* 3 oz. Vizcaya VXOP
* 1 oz. lime or other juice
* About 1 ½ cups crushed ice
* Fresh fruit of choice
* Additional sweetener to taste, depending on the sweetness of the fruit. We suggest a simple syrup (made by combining one part sugar and one part water in saucepan and cooking over low heat until sugar is melted), agave nectar or honey.

Here are some combinations to get you started, but don’t be afraid to experiment. After all, if your daiquiri has Vizcaya VXOP in it, it’s hard to go wrong.

* 1 cup diced strawberries and ½ cup diced kiwi fruit
* 1 cup diced mango and ¼ cup coconut milk
* 1 cup diced peaches, ½ cup raspberries, ¼ cup fresh mint
* 1 ½ cup blackberries, raspberries, and strawberries
* 1 cup diced watermelon, juice of 1 lime, ¼ cup chopped fresh basil

Published in: on June 10, 2010 at 12:12 PM  Leave a Comment  
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