Ru­ta del Ron

Guía de Excelencias Cuba - - Summary -

Ac­cor­ding to the jour­na­list and Cu­ban wri­ter Fer­nan­do Cam­poa­mor, who owes much to the history of Cu­ban rum, this "is mu­si­cal, you drink as you hear". It is that sa­me brandy, a pro­di­gal pro­di­gal of the fer­men­ted gua­ra­po, at so­me point ca­lled ta­fia, which, af­ter fres­he­ning up its aging and man­ners, be­ca­me a drink both of the vul­gar and of the most arro­gant so­cial eli­tes. It was ca­lled Dry Law from 1920 to 1935 in the Uni­ted Sta­tes of Ame­ri­ca, which ser­ved as a pro­vi­den­tial op­por­tu­nity for Cu­ban bar­ten­ders to de­mons­tra­te their art in the mix­tu­re of rums and ce­men­ted for years and un­til now the well-ear­ned repu­tation of the Cu­ban bars. Exam­ples li­ke tho­se of Cons­tan­tino "Cons­tant" Ri­ba­lai­gua, Fa­bio Del­ga­do and Elio Mo­ya, as well as of true cat­he­drals of tas­te such as the bars El Flo­ri­di­ta and La Bo­de­gui­ta del Me­dio, are mul­ti­plied in countless new ta­lents, as in num­ber

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