Santiago de Cuba currently has three Masters of Cuban rum: José Pablo Navarro Campa, Julio Enrique Ayán Ryal and Tranquilino Palencia Estruch, and aspire to be teachers of engineers Portuondo Maria Caridad del Toro and Naomi Gonzalez del Toro. Sierra Maestra discovers a passion for the profession in one of them.

Best known for Tano, Tranquilino is 68 years old and a chemical engineer. "After graduating from the Universidad de Oriente I labored for 10 years in the nickel and then returned to my homeland that I love. I came here to the beverage company and Spirits (EMBELI) in 1983, where I was in the Quality Control Department. I became Vice-Director and technical and production development began my knowledge of technology Rum was the one I liked, I worked in addition to others such as beer.

"In my family there is a history of rum makers or people who like to take, and I'm not a habitual drinker. On the contrary, I always advocate that you take with responsibility and drinking is a social event that always helps human relations and build bridges of friendship nine or repair some who have had breakdowns.

"I liked the rum in its technology because it contains science, technology and many mysteries, maybe the ones who tipped me into this world, mysteries bordering the art, all united cause a different rum-rolled history the town, its people, the rich culture ajiaco Santiago. I set out to deepen the known and do what others taught me.

How you became a master of Cuban rum?

"In 1993 Santiago de Cuba rum became independent from the EMBELI. Hence came the movement of rum masters and in 2003 was appointed master of Cuban rum. The first master rum maker is a person who really loves rum, defend it with passion, a passion based on science. You must first master the technology that comes from sugar cane, know the molasses and molasses that best suits us to ferment, knowing the controlled distillation and aging process that is very important to us.

On the mystery of aging barrels, key in the making of light rum, what can you tell us?

"We in Santiago de Cuba tens of thousands of barrels aging state, a great strength. The white oak barrels are working 24 hours a day, year round. We have very old barrels, some with more than 90 years in use, are valuable chests with determination because we care aged for our jewelry.

"Perhaps the world discard old barrels, not us. We think that you should not discard, they carry rum in its final stage to a state of stability and incredible homogenization. We have a cooperage where casks true craftsmen repaired to recover to the fullest. "

Is there any possibility for workers to try alcohol daily as part of their workday develop alcoholism or diseases related to consumption?

"Our workforce is about 250 employees and none are alcoholic. When I started here 32 years ago, there were some cases and it was painful to see them. Then the managers we took on the task of educating our peers and take the path of taking responsibility.

"From ancient EMBELI it worked in this, preparing workers for the practical and psychological to be close to the drink and not become addicted, and yes you can achieve. We believe that the drink has been done for enjoyment, not to do harm. Binge drinking is suicide, a sacrilege to the health of people and family health. "

Guardians of ancient charms and mysteries are the Masters of Cuban rum, who achieve a harmonious balance between the components with emphasis stale notes and aromas typical of Cuba in each sip of alcohol. To them we owe the latest productions that keep the light rum exported as our world renowned and drink.

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