Enrique Comas, sixth generation of the Bacardi family, presented the decanter to bar manager Luis Simões to celebrate the start of a relationship between the hotel and distributor Bacardi Brown-Forman Brands.
Made using a blend of the finest Bacardi rums, it was rested in oak barrels for up to 20 years and finished in 60-year-old cognac barrels. It has resulted in a full-bodied rum with a smooth, oaken character and mellow flavour.
It was created by eight of Bacardi’s “maestros de ron” for the 150th anniversary of the founding of the company. It was specially blended for family members and only a small number have been made available for important accounts such as The Ritz and The Savoy in London.
The hand-blown crystal decanter was inspired by the coconut palm planted at the entrance of the first Bacardi distillery in Santiago de Cuba and is housed in a finely detailed leather case.
Bacardi family master blender Guillermo Garcia Lay said: “We had the privilege of working with some incredible stocks of aged rum. We were looking for fruity, woody notes and the balance and equilibrium that make a great rum and are really proud of the result. The depth of flavour and character of we have achieved is incredibly unique.”
After the rum was presented to Luis, he used it to make an El Presidente which features in the new vintage section of the Rivoli Bar’s cocktail list. This classic cocktail was created in Cuba in the 1920s and was named after the Cuban president Gerado Machado.