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 Wins Exclusive Double Gold Medal in the New York International Spiris Competition

Vizcaya Wins Double Gold Medal!

We’ve done it again!

We’re proud to announce that Vizcaya VXOP Cask 21 Rum has been honored with a Double Gold Medal in the first-annual 2010 New York International Spirits Competition (NYISC).

Several factors distinguish this competition from others in the spirits industry. The New York International Spirits Competition is the first major international spirits competition with judges who actually work in the spirits trade—from importers and distributors, to buyers at the nation’s leading liquor stores, to restaurant and bar owners. As you can imagine, the fact that these judges have substantial influence in their industry, and therefore can directly impact the sales of a brand, only adds to the prestige of winning an award and the NYISC.

Secondly, the spirits are categorized not only by product category but by price point as well. Vizcaya VXOP Cask 21 Rum, for example, competed in the category of “Rum Dark $26-40.”

Of the 187 submissions, from 28 countries, there were 13 Gold, 36 Silver and 45 Bronze Medals awarded, and one only award of Double Gold—to Vizcaya VXOP.

The ultimate sipping rum, Vizcaya is distilled, blended and bottled with craftsmanship and care, following the traditions of the Cuban rum-making process. This results in a caramel-colored, warm and spicy rum with notes of cinnamon, allspice, vanilla, butterscotch and brown sugar. Try it neat or on the rocks to best enjoy the fulness of its flavor profile—or pair it with your favorite cigar in order to complement the smoky sweetness of Vizcaya.

Held at the Brandy Library, one of the top spirits destinations in New York, the New York International Spirits Competition took place in late November, 2010. It was established by Adam Levy, a spirits writer and authority, and the president of All Spirits Events, which hosts educational spirits tastings at events both private and public.

Join us in celebrating the distinction bestowed upon Vizcaya VXOP Cask 21 Rum—the only Double Gold Medal winner in the inaugural New York International Spirits Competition. Cheers!

Published in: on December 17, 2010 at 6:54 AM  Leave a Comment  
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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!

Commemorate Black Tot Day with Vizcaya VXOP

This Saturday, rum lovers across the globe will raise a glass of their favorite spirit in tribute to a sober anniversary: Black Tot Day.

It was 40 years ago, on July 31st, 1970, that the British Royal Navy discontinued its centuries-old policy of issuing a daily rum ration to sailors. The practice of handing out rum to naval crewmembers was first begun in 1655, becoming standard practice by 1731. Originally, beer was the ration of choice—a gallon a day, according to historical records—but cargo and spoilage issues soon made this impractical on increasingly long voyages. After the British conquest of Jamaica, sailors were given a “gill” or quarter-pint of straight rum, twice a day, in the afternoon and evening, in order to buoy their moods on the long, disheartening journeys.

Canny sailors, however, began to save up their rations, or “tots,” as they were called, in order to drink them all at once and feel the intoxicating effects. In response, Admiral Edward Vernon, who was known by the nickname “Old Grog” because he wore a grogram cloak, ordered in 1740 that the ration be diluted—four parts water to one part alcohol. Sugar and lime were added to improve the flavor, and the resultant mixture soon became known as “grog” as a backhanded tribute to the admiral.

The tot was valued on board ships not only for its own sake, but because it could be bartered or given to other sailors, operating as a form of currency. In fact, the tot was probably more valuable than money, as there was nowhere on ship to spend real currency, while tots were always useful. In true military spirit, a solemn and elaborate ritual sprang up around the issuing of tots. The boatswain’s mate whistled “Up spirits” at 11:00am, after which a procession consisting of the petty officer, the cooper and a detachment of Royal Marines escorted the delivery of the keg of rum to the quarterdeck. There, it was mixed with the water and flavorings before being doled out at noon, when the mate piped “Muster for rum.”

Rum was named the official beverage of the Navy in 1831. Although the portions of the tot varied, the tradition continued for over a century, until the House of Commons ruled in 1970 that the ration was interfering with sailors’ ability to operate the increasingly technological and complex equipment on board ship. Officially abolished in 1970, the tot has nevertheless been celebrated and commemorated by rum enthusiasts and former sailors the world over, typically on July 31st. It is said that on the original Black Tot Day, some ships conducted ceremonies to say farewell to the ration, including one held on the HMS Dolphin that included a coffin and a funereal march; others threw their final ration overboard, either in protest or as an offering to the sea.

Whether you want to protest the discontinuance of the charming, cheerful ritual that accompanied the daily tot, or you would rather see Black Tot Day as a time to salute the generations of rum drinkers who have enjoyed this noble spirit both at sea and on land, do raise your glass of Vizcaya VXOP Cask 21 rum this Saturday. Be it in commemoration or celebration—cheers.

Published in: on July 29, 2010 at 9:59 AM  Leave a Comment  
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Vizcaya VXOP Helps You Stock Your Home Bar

A well-stocked bar is an absolute must-have for the spirits aficionado. Having the proper tools to craft a cocktail—or even just the right sort of glass for drinking your Vizcaya VXOP in cocktails or on the rocks—will complement your entertaining experience. Whether you have a dedicated room in your home as your bar, or simply a bar cart in the living room from which to serve yourself and your guests, it’s important to make sure you have supplies on hand before you need them.

So what should the well-stocked bar include? Obviously, you’ll want to keep the ingredients for a variety of cocktails on hand:

A selection of premium liquor, including a few bottles of Vizcaya VXOP Cask 21 Cuban-style rum
Standard mixers–club soda, tonic water, sodas, fresh and canned juices, Grenadine and bitters
Garnishes—olives, citrus wedges, cocktail onions, cherries or other fruit

Besides liquor and mixes, you will want to ensure that you have the proper glassware and mixology tools:

Shot glasses, which can double as a jigger
Tall and short rocks glasses
Champagne flutes
Wine glasses for both red and white wines
Pint or pilsner glasses
Martini glasses
Wine opener
Bottle stoppers/pourers
Cocktail shaker
Bar towels
Cutting board and knife for preparing garnishes

Don’t forget the little touches such as straws, stir sticks, cocktail picks, napkins and coasters. If you or your guests are cigar smokers, you should have cigar cutters, lighters and ashtrays close at hand. Having these items readily available for your guests can truly make the difference between a sophisticated, elegant home-bar experience and one that is sub-par.

Since many fans of Vizcaya VXOP enjoy our premium sipping rum either neat or on the rocks, we’re sometimes asked what the ideal glassware for Vizcaya would be. Our recommendation is a brandy snifter if you like the rum neat—in order to fully appreciate its spicy, aromatic nose—or a rocks or highball glass if you like it slightly chilled by a few ice cubes. Yet there’s no wrong way to enjoy the lush, delectable flavors of this Cuban-style rhum agricole, so don’t stress over it. Just pour yourself a glass of Vizcaya VXOP Cask 21 and—most importantly—enjoy.

Published in: on July 7, 2010 at 11:41 AM  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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