"At the beginning, it was important for me to learn how to ‘read’ the casks, to understand the wood, and to become a true expert and a genuine rum lover. As an expert, you know that there comes a moment when the flavors reach a rounded complexity. When you find a rum in the cask with a perfectly balanced profile, that’s the time to draw it off and savor it," says Matusalem’s master blender, Cynthia Vargas.
Ana Roš: Don’t try to be too international—just be yourself
"When the Michelin Guide was about to come to Slovenia, I told my team that we would either get two stars or none at all. We’re not the type of restaurant for just one Michelin star, but zero was also...
Ana Roš: Don’t try to be too international—just be yourself
"When the Michelin Guide was about to come to Slovenia, I told my team that we would either get two stars or none at all. We’re not the type of restaurant for just one Michelin star, but zero was also...