{"id":758,"date":"2014-07-28T19:16:45","date_gmt":"2014-07-28T19:16:45","guid":{"rendered":"http:\/\/www.food-blog.co.za\/durban\/?p=758"},"modified":"2014-07-28T19:16:45","modified_gmt":"2014-07-28T19:16:45","slug":"ron-zacapa-launch","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/durban\/ron-zacapa-launch\/","title":{"rendered":"Ron Zacapa Launch"},"content":{"rendered":"

\u201cHi, we\u2019d like to invite you to the Ron Zacapa launch!\u201d<\/p>\n

\u201cRon Za-who-ha?\u201d<\/p>\n

\u201cRon Zacapa!\u201d<\/p>\n

\u201cOh, ok cool, I love clothes!\u201d<\/p>\n

\u201cNo, no no\u2026 It\u2019s a type of rum.\u201d<\/p>\n

\u201cLies\u201d<\/p>\n

\u201cIt\u2019s from Guatemala\u201d<\/p>\n

\u201cLies.\u201d<\/p>\n

\u201cJust come to the launch\u201d<\/p>\n

\u201cMkay\u201d<\/p>\n

I toddled into Kloof Street House with zero expectation. I read that it was a fancy rum, but that seemed farfetched. A fancy rum? Really? Little did I know that it\u2019s listed as one of the \u201cWorld\u2019s Top 100 Most Valuable Luxury Brands\u201d. Oh. OK.<\/p>\n

\"the<\/a><\/p>\n

This ultra-premium rum has just launched in South Africa and rum-lovers and haters alike need to get their hands on it, because trust me, it is deliciously rich and smooth.<\/p>\n

Originating from the highlands of Guatemala, it\u2019s slow barrel-aged for between 6 and 23 years. What I really love about the brand, is while they cater to the upper end of the market, they haven\u2019t forgotten their roots. Each bottle of Ron Zacapa Centenario has a petate band – a hand-woven sash created by a group of 900 Guatemalan women, helping them support their families and communities.<\/p>\n

But enough history. Let\u2019s talk the launch.<\/p>\n

Throughout the night we were entertained, educated and liquored up (I couldn\u2019t think of a third \u201ce\u201d) by the lovely Master Blender,\u00a0Ana Lorena V\u00e1squez Ampi\u00e9. Not only does she know everything there is to know about RZ, but she\u2019s a mean lean drink blending machine.<\/p>\n

Ceviche<\/h2>\n

\"ceviche\"<\/a><\/p>\n

Scallops and oysters were complemented with avocado, grapefruit and crispy onion \u2013 resulting in a well-rounded combo of salty, creamy, citrusy, earthy.<\/p>\n

+ The Eterna Primavera cocktail<\/p>\n

Smoked Ron Zacapa sprayed into the glass, with Pedro Ximenez Sherry, a sweet date reduction and fresh lime to pick up the fruitness of the ceviche. The smokiness picked up on the toasted seeds on the ceviche. All in all, a fresh, but strangely wintery starter.<\/p>\n

Soft Shell Crab<\/h2>\n

\"crab\"<\/a><\/p>\n

Served in a light tempura batter, with chilli and toasted fennel seed salt and a lemon butter. I really don\u2019t like soft shell crab, but it was cooked well and the flavours worked well together.<\/p>\n

+ The Cloud Experience<\/p>\n

A glass of Ron Zacapa was smoked with cinnamon wood before serving, this added a sweet smokiness to its slightly fruity, rich date notes.<\/p>\n

Lamb<\/h2>\n

\"lamb\"<\/a><\/p>\n

While the others had smoked paprika pork belly with vanilla creamed corn and a tomato and coriander salsa, us non-pork eaters had Moroccan spiced lamb, served on a bed of couscous, with a fresh cabbage slaw and a techina cream. Magnificent.<\/p>\n

+ Captivation<\/p>\n

This boom boom pow (yes, that\u2019s now an official descriptor) drink, with plenty punch was made using ol\u2019 RZ, with port, a cheery, plum and balsamic shrub (a barrel-aged reduction), pastis and fresh citus.<\/p>\n

Chocolate Nemisis<\/h2>\n

\"dessert\"<\/a><\/p>\n

Rich, dark and decadent, chocolate brownie, with an earthy beetroot swirl.<\/p>\n

+ reflection<\/p>\n

RZ with homemade chai bitters, a raspberry shrub, maple syrup and citrus. This drink was delicious enough to take home, and oh guess what, they made it in little vials so that we could.<\/p>\n

At every turn, I was surprised. I was surprised by how much I enjoyed Ron Zacapa. I was surprised by by finding myself at a wonderfully intimate, but relaxing dinner, as opposed to a pretentious event. I was surprised that there wasn\u2019t just a brand manager there answering questions, but Master Blender,\u00a0Ana Lorena V\u00e1squez Ampi\u00e9 who lives the brand. I was surprised that rum could be mixed and paired in so many (enjoyable) ways. It was a surprising night of deliciousness that I will remember for a long time.<\/p>\n