Join Vizcaya At Old Westbury Gardens for “A Night In Old Havana”

If you’re a Vizcaya fan who lives on the East Coast, mark your calendars now for May 19, 2012. That’s the date of “Rum & Rumba: A Night In Old Havana,” which is the theme for this year’s Old Westbury Gardens annual Gardeners’ Fair.

Vizcaya is proud to sponsor this event, which is attended each year by hundreds of high-profile attendees from New York’s philanthropic, social and business communities, and to be the only brand of rum that is poured throughout the evening. Vizcaya Cristal and Vizcaya Cask 12 will provide a smooth, delicious basis for signature Cuban cocktails, while Vizcaya VXOP, the ultimate sipping rum, will be on hand for those guests who prefer to savor their rum straight up or on the rocks.

Additionally, a case of Vizcaya VXOP will be one of the featured auction items. Come place your bid for 12 bottles of the very best rum around, with proceeds to benefit a fantastic charity!

Old Westbury Gardens boasts 60,000 annual visitors. Located on Long Island’s North Shore, the 200-acre estate is home to many events, including children’s programs, concerts and festivals, horticultural classes, tours and talks. The Gardeners’ Fair is a much-anticipated annual extravaganza, and the funds raised on the evening of May 19th will help Old Westbury Gardens achieve its goals of providing environmental education and ensuring that beautiful green spaces are available to all.

Vizcaya is a natural partner for the 2012 “Rum & Rumba: A Night In Old Havana” event, since its family of Cuban-style rums, distilled using premium sugar cane and traditional methods, are rich with flavor and character. Anyone who appreciates the sophisticated nuances of a premium sipping spirit will enjoy the taste of Vizcaya VXOP, its smoothness embued with notes of spice, brown sugar and smoke. For fans of classic Cuban-inspired cocktails like mojitos, El Presidentes and daiquiris, Vizcaya Cristal and Vizcaya Cask 21 fit the bill. These, the newest addition to the Vizcaya line, offer the same high quality as Vizcaya VXOP, while maintaining a more subtle flavor profile. This allows them to be made into top-notch cocktails.

Come hobnob with some of New York’s elite society, drink fabulous cocktails inspired by 1950s Havana, bid on auction items like a case of the ultimate sipping rum, Vizcaya VXOP, and dance in the gardens. It’s “Rum & Rumba: A Night In Old Havana” at the Old Westbury Gardens, and it wouldn’t be the same without you!

For more information, please visit www.oldwestburygardens.org.

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.

photo courtesy of Flickr

 All rights reserved by SeeminglySane

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.

Calling All Rum Enthusiasts! Join Vizcaya in San Francisco

Miss Pearl's Jam House

This weekend marks one of the most anticipated events in the rum enthusiast’s yearly calendar: the San Francisco Bay Ministry of Rum Festival 2010. Hosted at Miss Pearl’s Jam House, located in the Waterfront Hotel in Oakland, CA, this event gathers together rum lovers from around the around the globe to celebrate their favorite spirit.

This year’s festival marks the second appearance of Barrie Lynn, the Cheese Impresario. Barrie will show festival goers that the pairing of rum and artisanal cheeses, while unorthodox, can be absolutely delicious. This event proved very popular at last year’s festival, so you won’t want to miss Barrie’s return or any of her delectable pairings.

After partaking of cheese, taste sugar cane spirits from many different makers, including Vizcaya VXOP Cask 21 Cuban-Style rum. Also on hand will be some of the Bay area’s most respected and experienced mixologists, who will be whipping up rum-based cocktails, both classics and modern drinks.

Of course, you’ll also be able to wax enthusiastic about Vizcaya with fellow aficionados, including Edward Hamilton–considered the world’s top authority on all things rummy and the man behind the Ministry of Rum. All in all, the 2010 San Francisco Bay Ministry of Rum Festival promises to be a rollicking good time that will both educate and entertain all comers.

The festival will be held Sunday, August 8, 2010, beginning at 1:00pm for VIPs and press, then open to the general public from 2:00pm-5:00pm. Tickets can be purchased at the door on a cash-only basis, and are $50 per person.

We’ll see you there!

Pairing Vizcaya VXOP with Food

It’s not difficult to enjoy Vizcaya VXOP Cask 21 rum—really, all you need is a glass and maybe a few ice cubes. Rum drinkers who like to gild the lily pair Vizcaya with a premium cigar for the ultimate exercise in relaxation.

And then there are those epicurean adventurers who relish the challenge of pairing fine spirits with gourmet food.  A truly inspired match of delicious food and rum will bring out the most vibrant flavors of both—and will make your tasting party a gastronomical event to remember.

The most natural pairing for Vizcaya VXOP, with its complex notes of cloves, cardamom and pepper, may be tropical food—coconut-crusted shrimp, pineapple salsa, jerk chicken or pork, mesquite-grilled fish, sweet potatoes or fried plantains. Don’t be afraid to add some heat, either, as the robust and sweet character of Vizcaya will stand up to spicy habaneros or other fiery peppers, and even temper their fire somewhat.

A similar, yet slightly less expected cuisine to try matching with Vizcaya is southern American barbecue. Slather your next rack of grilled ribs with a peach-chipotle glaze and pour a glass of Vizcaya to go with it. You may find that the smooth, dark sugar tones of the ultimate sipping rum are a natural companion to the unctuous, flavorful pork. Creole and cajun foods like jambalaya, etouffee and blackened meats, when paired with rhum agricole, will also provide the perfect balance of heat and sweet.

Any cuisine that makes use of lime juice would also be an excellent candidate as a companion to Vizcaya VXOP. Spicy Thai food, with coconut, lime and ginger flavors, may not be the first food you’d think to pair with rum, but it’s a surprisingly good marriage.

Don’t forget about dessert! Coconut ice cream with rum-glazed pineapple, a tropical fruit salad featuring mango and papaya with a lime vinaigrette, or even an old classic like pineapple upside-down cake are great partners for Vizcaya. Lastly, experiment with sipping your Vizcaya while nibbling a few pieces of fine dark chocolate—each are complex, intense, with nuances of coffee, butterscotch, allspice and vanilla.

Vizcaya VXOP Cask 21 Cuban-style rum is a winner right out of the bottle, but we encourage you to experiment with rum and food. You might discover a delicious new combination—and if you do, we’d love to hear about it!

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.

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.

Enjoy Vizcaya VXOP, the Ultimate Sipping Rum, at Caña, L.A.’s Ultimate Rum Bar

One of downtown Los Angeles’s newest hot spots, Caña Rum Bar, is proud to serve Vizcaya VXOP—the ultimate sipping rum.

Caña has been reinvented by nightlife impresario Cedd Moses from the space’s previous incarnation, the exclusive members-only club The Doheny. Although it’s still a private club, the membership has dropped from $2200 to just $20, and the venue still offers a lush, intimate atmosphere and high-quality cocktails. Not only that, but the membership fee is actually donated to a different, worthwhile charity each month. In Caña’s opening month, the proceeds went to Haiti earthquake relief.

Caña serves a variety of small-batch rums and intriguing rum-based drinks, including a line of retro-chic tiki drinks. One of the premium rums served in this inviting lounge is Vizcaya VXOP, the warm, sultry notes of which are a perfect complement to the vibe at Caña—which is at once worldly and cozy, sexy and mellow. With live Latin and Carribean music, as well as special rum tastings and other events, Caña is not just a club, but a destination.

Caña’s nooks and atmospheric lighting make it a perfect place to bring a date, or to catch up with an old friend. Or come with the whole crowd, and sample a variety of drinks you won’t get anywhere else, like a deliciously gingery Dark and Stormy, the best daiquiri of your life, or the two-person Zombie. Any of the specialty cocktails which Caña’s experienced bartenders can concoct for you are a perfect way to showcase Vizcaya VXOP’s sophisticated nuances of clove, brown sugar, nutmeg, caramel and vanilla. Perhaps you might prefer to sip your Vizcaya neat or on the rocks, so you can mull over its delectable subtleties, while enjoying your favorite cigar on Caña’s inviting enclosed patio.

Just like Vizcaya VXOP, Caña Rum Bar takes pleasure to a new level. Both are posh yet accessible, offering something for the rum novice and the knowledgeable connoisseur alike. Where better to savor a glass of the ultimate sipping rum—Vizcaya VXOP—than at Los Angeles’s ultimate destination for the enjoyment of rum, Caña Rum Bar?

To get to Caña, which is located at 714 West Olympic Boulevard, enter the first private driveway south of Olympic on Flower. Call them at 213.745.7090.

Vizcaya VXOP To Be Featured At Premium Rum & Cigar Event

Vizcaya VXOP rum, with its warm, spicy bouquet and robust character, has often been described as the perfect libation to sip while smoking a fine cigar. So it comes as no surprise that TheFiftyBest has named Vizcaya as one of the featured rums at its upcoming Premium Rum & Cigar Tasting event.

Held at Cipriani Wall Street—a landmark Greek revival venue that was once the home of the New York Stock Exchange and the United States Customs House—this tasting will showcase some of the world’s most captivating rums and cigars. A selection of delectable appetizers, provided by Cipriani’s renowned chefs, will further enhance the evening.

Relax on the terrace at Cipriani while enjoying the lush, captivating taste of Vizcaya. One sip and you’ll understand why Vizcaya VXOP recently won “Best in Show” in the rum category, as well as a Double Gold medal, at the 2010 San Francisco World Spirits Competition. Vizcaya’s distinctive complexity and sophistication have garnered it a number of other awards, including a Gold Medal at the 2009 Ministry of Rum Tasting.

The hints of smoke that mingle with the spice and brown sugar notes of Vizcaya VXOP are an outstanding counterpoint to highly rated cigars from Drew Estate, such as Acid, Chateau Real and Natural. Vizcaya’s soft finish, redolent of cloves, echoes the warmth of the cigar and leaves a lingering sweetness.

If you consider yourself an aficianado of premium cigars and high quality sipping rums—or even if you’re just beginning to learn about them—you need to mark your calendars and join us at Cipriani for an evening of refined pleasure.

The Premium Rum & Cigar Tasting is hosted by TheFiftyBest.com, an unbiased guide to fine living for those with epicurean tastes. The event will be held on Thursday, May 27, 2010, from 7:00 p.m. to 9:00 p.m. Tickets are $50 per person in advance, $65 at the door. Seats for this event are limited; reserve your place on the terrace now.

Vizcaya VXOP Wins Best in Show

Vizcaya VXOP won “Best In Show” in the rum category as well as a “Double Gold” medal at the 2010 San Francisco World Spirits Competition. The San Francisco World Spirits Competition is considered the most comprehensive and prestigious international spirits competition in the world. This year’s competition was the largest in its 10 year history. 1024 different spirits from 57 countries were judged at the event that took place at the Nikko Hotel in San Francisco, CA March 13th and 14th, 2010.