"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.
Luca Cerqueglini: After years of planting seeds, I’m finally reaping the rewards. But I’m still hungry
From working in a factory and hospitality in Malta to becoming one of the Czech Republic’s leading bartenders. Luca Cerqueglini talks to VisitChef about his journey, five attempts at World Class, his...
