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.
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Published in: on August 13, 2011 at 2:16 PM  Leave a Comment  
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Classic Cocktails Are Even Better with Vizcaya Cask 12 Rum

The simple pleasures in life — an exquisite cigar, a perfectly cooked ribeye, the smooth Vizcaya after a long day of work — are undeniable. Yet there are also moments when cocktails a little more complex are called for, and that’s when you’ll pull a bottle of Vizcaya Cask 12 out of your liquor cabinet. Cask 12 offers the same refinement that you enjoy when you drink Vizcaya VXOP, but its smooth mixability means that it’s easy to combine with other ingredients to create refreshing, classic cocktails. Here are a few favorites to get you started — but don’t be afraid to invent your own drinks using Vizcaya Cask 12. If you hit upon something fantastic, please share it with us!

Vizcaya Havana

2 oz. Vizcaya Cask 21 Rum

juice of 1/2 lime

ginger ale

Mix Vizcaya and lime juice in an ice-filled glass. Add ginger ale to taste. Garnish with mint.

Vizcaya Dark and Stormy

2 oz. Vizcaya Cask 12 Rum

8 oz. ginger beer

Pour Vizcaya over ice in a tall glass. Add ginger beer slowly. Stir and enjoy.

Vizcaya Rum Sling

2 oz. Vizcaya Cask 12 Rum

3 dashes Angostura Bitters

6 oz. club soda

Combine Vizcaya and Angostura Bitters in a highball glass over ice. Add club soda and stir. Garnish with a lemon or lime twist.

Vizcaya Rum Rickey

1 oz. Vizcaya Cask 12 Rum

1/2 oz. lime juice

1 tsp. simple syrup

club soda

Pour light rum, lime juice and simple syrup in a cocktail shaker with ice. Shake, strain into an ice-filled collins glass, and fill with club soda. Garnish with a wedge of lime and serve.

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Published in: on August 13, 2011 at 12:30 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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Stir Up Some Spicy-Sweet Vizcaya Grog For Black Tot Day

Tomorrow is Black Tot Day—the anniversary of a dark day on the seas, when the British Navy ceased issuance of a daily rum ration to its sailors—and in honor of those brave seafaring men for whom a glass of grog was a welcome interruption of the nautical routine, we’ve got a recipe for you.

Grog began as a way to make more palatable the watered-down rum that Naval bigwigs ordered as a preventative against drunkenness.  Because water on board ship was often foul, a mixture of citrus, sugar and spices was added to the drink. The use of lime or lemon not only helped flavor standard-issue rum drinks, it also helped stave off scurvy. Modern men and women who partake of grog, however, do so because it’s a tasty way to enjoy Vizcaya VXOP, as a novel change of pace from taking the ultimate sipping rum neat or on the rocks.

There are nearly as many recipes for grog as there are tales o’ the sea. We present to you a basic template, which we hope you’ll experiment with and make your own. The proportions of this recipe closely follow those of the original Naval grog, and acidic lime juice brightens all of its flavors. While the spices will help illuminate the underlying complexity of the Vizcaya, feel free to eliminate them or to experiment with other garnishes.

Sweet and Spicy Vizcaya VXOP Grog

2 oz. Vizcaya VXOP Cask 21 Rum
1 T lime juice
1 T simple syrup or demerara sugar
6-8 oz water, depending on taste
pinch of nutmeg, cinnamon or black pepper

Stir all ingredients together in a highball glass. If you like, enjoy with the traditional Saturday toast of the Royal Navy: “Here’s to wives and sweethearts—may they never meet!”

Published in: on July 30, 2010 at 1:19 PM  Leave a Comment  
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The Past, Present and Future of Rum: Vizcaya VXOP and Smuggler’s Cove

Celebrating the past, present and future of rum, Smuggler’s Cove rum bar in San Francisco offers a selection of premium rums and rum-based cocktails, including Vizcaya VXOP, the ultimate sipping rum.

Smuggler’s Cove offers “traditional drinks of the Caribbean islands, classic libations of Prohibition-era Havana, and exotic cocktails from legendary tiki bars” in a venue that is reminiscent of historic tiki bars and that also prides itself on nautical décor. When you step into the venue, located at Gough and McAllister Streets, you’ll immediately feel the spirit of the islands, the sea, and the people who have inhabited them throughout the ages.

Of course, Smuggler’s Cove wouldn’t be worth its salt if it didn’t offer an extensive list of premium rums, and it does just that. Try a rum flight or, if you’re truly a connoisseur, ask the bartender for a scorecard. You can keep track of all of the rums and cocktails you’ve tried, and when you’ve worked your way through the menu, you’ll receive an exclusive gift and merit badge—and have your name added to the Smuggler’s Cove Manifest. Another nice touch that the rum bar’s owner, Martin Cate, provides is a tasting notes section of the website, where rum lovers can view the truly spectacular menu and make their own notes as they experiment.

With capacity for only 49 people, Smuggler’s Cove is an intimate experience. The bartenders and mixologists who are here to serve you will take their time crafting a premium cocktail for you, whether you choose one of their specialties from the menu, or give them a little more leeway in making your drink. This is a place to gather with a few good friends, sip a cocktail and enjoy a spirited conversation.

Vizcaya VXOP Cask 21 rum, which prides itself on a robust, complex palate of flavors—including allspice, clove, nutmeg, butterscotch, vanilla and honey—is, similarly, a drink that is best enjoyed when you have a little leisure to fully appreciate its nuances. Smooth, sippable and even sultry, Vizcaya is the ultimate sipping rum and one that will conjure up the remarkable qualities of a traditional, handcrafted Cuban-style rum.

We’re proud that Vizcaya VXOP is among the offerings at Smuggler’s Cove, and invite you to indulge in a cocktail made with this premium rum, or to savor a glass neat or on the rocks, in the remarkable seafaring atmosphere of Smuggler’s Cove the next time you’re in San Francisco.

Published in: on July 22, 2010 at 10:22 AM  Leave a Comment  
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Vizcaya VXOP and Dominos At Philly’s Rum Bar

Let’s face it: when you think of rum, Philadelphia is not the first location to come to mind. The owner and mixologist behind Rum Bar, however, wants to change that.

Adam Kanter has painstakingly crafted a rum list and cocktail menu to showcase a variety of rums, including the ultimate sipping rum, Vizcaya VXOP Cask 21. Rum Bar, which is located conveniently just off Philadelphia’s Rittenhouse Square Park, is a cozy yet not overly intimate setting in which to sip a glass of Vizcaya and perhaps indulge in a small plate or two from the restaurant’s island-inspired menu. After all, who could resist an order of jerk chicken wings, Jamaican beef patties, or ahi tuna tacos with pineapple slaw, pico de gallo and sweet avocado sauce?

Don’t let the delectable food offerings fool you, however; this is a serious rum bar, with a collection of over 140 rums and a cocktail menu designed to showcase them. The knowledgeable bartenders at Rum Bar will mix you up something familiar—a mojito or Mai Tai made high-end by the addition of Vizcaya—or something a little more esoteric. How does a creole daiquiri or a cucumber-rum sour sound? And should your companion be less of a rum enthusiast than you, there’s also a unique selection of South American wines.

Rum Bar features live music, ranging from samba to calypso to rock, every Saturday night, as well as rum flights, and drink and food specials that differ each day. Perhaps most notable among their special events, however, are their Save the Daiquiri Wednesdays, in which the bartenders will craft authentic daiquiris for half price, while patrons can enjoy a spirited game of dominos and the laid-back sounds of live reggae music.

The ambiance at Rum Bar is lush, warm and inviting—much like the experience of sipping Vizcaya VXOP. So the next time you’re in Philly and want to talk rum or enjoy some good company while drinking great Cuban-style Vizcaya VXOP rum, stop in to the Rum Bar Lounge and Restaurant.

Published in: on July 15, 2010 at 1:03 PM  Leave a Comment  
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A Taste of the Tropics: Brought to You By Eva’s Carribbean Kitchen and Vizcaya VXOP

If you’re like us, you’re always looking for exciting and unique venues in which to enjoy a glass or two of Vizcaya VXOP Cask 21 Rum. So we’d like to let you in on a little secret: Eva’s Carribbean Kitchen.

A hidden gem located just off the Pacific Coast Highway in Laguna Beach, California, Eva’s is an adventure in Carribbean cuisine and cocktails. The expansive rum tasting list is matched only by the house cocktails. Why not start your evening with a glass of Vizcaya VXOP rum punch? Or try one of the fruitier house specialties, such as a Pink Punani, a Mango Tango or a Rum Cosmo.

The taste of the islands isn’t just in your glass, however. You’ll experience it in the crunch of the Carribbean conch fritters—which are billed as “Carribean Viagra”!–or the heat of cajun prawns, served with grilled pineapple, roasted pepper and passionfruit relish. And these delectable small plates are just for starters. Jerk chicken with mango chutney, blackened catfish, and pineapple-glazed pork loin are some of the entrees that await you. Whatever you choose, make sure to leave room for dessert—West Indian key lime pie, say, or banana passion flambe—complemented by another Vizcaya VXOP, this time served straight up or on the rocks, perhaps with just a squeeze of lime to bring out its sultry, slightly spicy character.

Dining at Eva’s is like embarking on a minature vacation. The décor is as bright, fiery and spicy as the food, lively Carribbean music sets the scene, and the service is attentive, quirky, laid back. Don’t be surprised to see owner/chef Eva Madray herself mingling with the diners, exchanging warm greetings and hugs, and ensuring that everything is up to her high standards. Not only that, but Eva likes to spoil her diners by giving them complimentary tastes of everything from her Callaloo soup to her signature rum libations.

Whether you hail from the tropics and want a taste of home, or you’re simply a foodie and fine rum aficianado, Eva’s has something special in store for you. Drop in, enjoy a glass of Vizcaya VXOP Cask 21 Rum with some delectable seafood or a cooked-just-right jerk steak, and feel the ocean breeze. Eva’s Carribbean Kitchen, as its many loyal guests will attest, is an experience that will transport you to the islands.

Published in: on June 29, 2010 at 12:33 PM  Leave a Comment  
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Introducing… the Vizcaya Rumkist

One of the finest pleasures of summer is that of relaxing outdoors–on your porch, deck, patio or even your boat–and sipping a well-crafted cocktail, like the Vizcaya Rumkist, made with Vizcaya VXOP Cask 21 Rum. Infused with bright, sunny flavor thanks to fresh ginger and lemon, this is the quintessential summer cocktail. Enjoy one while getting the grill ready, watching the sailboats, or just enjoying a sunset.

Vizcaya Rumkist

1 tsp fresh ginger

juice of one-half lemon

1 oz simple syrup

1 oz Vizcaya VXOP

Tonic water or seltzer

Muddle ginger and lemon in the bottom of a highball glass. Add ice cubes. Add simple syrup and Vizcaya. Fill to the top with tonic or seltzer. Stir and enjoy.

Published in: on June 27, 2010 at 3:44 PM  Leave a Comment  
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Vizcaya VXOP Named A “Publisher’s Pick”

Vizcaya VXOP Cask 21 Rum has been named a “Publisher’s Pick” by one of the premier publications of the wine and spirits industry, The Tasting Panel.

Each month, The Tasting Panel‘s Publisher and Executive Editor, Meridith May, chooses several exceptional wines and spirits to highlight in the magazine, which offers both a print and an online edition. Vizcaya VXOP, the ultimate sipping rum, is one of the spirits to receive this distinction in June. It also garnered a rating of 95.

Says May:

“The burnished copper hue is dazzling. Several layers of aromas waft up from the glass, from salty sherry, oak and cocoa to maple syrup–drenched walnuts. On the palate, sumptuous notes of vanilla extract and nougat take this Thoroughbred to the finish line with satin smooth chocolate and maple bliss generously coating the palate.”

Naturally, those who have had the pleasure of relaxing with a glass of Vizcaya VXOP won’t be surprised to read Ms. May’s glowing review. They already know that the character of this elegant rum is rich and complex, from the initial impression of its bouquet to the lingering pleasure of its finish.

The subtle sweetness of Vizcaya VXOP is an excellent counterpoint to its smoky and spicy notes, and makes for an engaging rum to enjoy either neat, with a favorite cigar, or as the delicious basis for a very special cocktail.

Won’t you join us in toasting The Tasting Panel with a glass of “Publisher’s Pick” Vizcaya VXOP Cask 21 rum? Cheers!

Published in: on June 16, 2010 at 10:30 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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