Exquisite rums
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About this class
While rum is drunk on all occasions in the Caribbean and South America, it is still only an addition to cocktails for many Europeans today. But even here, there are good reasons to open high-quality rum and, above all, enjoy it pure.
We want to take a closer look at exquisite rums from South and Central America. From Mexico to Brazil even to the Andes, you can find sugar cane and therefore many different styles of rum. But rum is also produced in the USA, because (and this is unknown to many) the first immigrants of “New England” produced and drank rum long before whiskey. Together we want to discover the different styles of rum. With Cachaa, Brazil has developed its own sugar cane spirits culture, whose possibilities go far beyond a caipirinha.
Learn what “Sistema Solera”, “Gran Reserva” or “adoacquisto” are all about and find out which types of rum are definitely worth a sip on their own.
How does this class work
- Rum expert Erhard Ruthner warmly welcomes you to a cozy evening at Café Leopold.
- After a short introduction and round of introductions, it's time to start.
- Enjoy selected types of rum from South and Central America.
- Learn more about the differences and styles of the individual types of rum.
- Learn more about the history and stories about rum culture.
- Before you try different types of rum, our expert will show you how to properly taste rum.
- This allows you to recognize and name various flavor components as you enjoy them.
- For example, enjoy:
- a rum from the USA
- a rum from Costa Rica or Panama
- a rum from Guatemala or Nicaragua
- a rum from Venezuela or Colombia
- a rum from Peru
- a Demarara rum from Guyana
- an unstored cachaa from Brazil
- a ripened cachaa from Brazil
- Depending on availability, our rum samples may also vary.
Who is the class suitable for
For rum and cache enthusiasts, guests who want to approach the topic and connoisseurs of good spirits. From 18 years of age.
Details to remember
Raise Your Spirits
I began in 2002 with lectures on wine, beer, spirits and cuisine. On trips that have taken me to around 150 companies on 3 continents and through special training, I expand my knowledge, which I share with my guests. I have been working as a specialist author for several years.
