GUINNESS WORLD RECORDS: THE LARGEST RUM TASTING

WORLD GUINNESS RECORDS: ; on February 2^nd of 2013

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WORLD’S LARGEST RUM TASTING

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Frutillar - Chile, March 27, 2012, by Eng. Jose Fernando Botero González

 “World’s largest rum tasting” is a sensorial experience that will be developed in Spanish language; on February 2^nd of 2013, among the activities of the World Rum Congress, Summer of 2013, Puerto Montt, Chile; in order to promote and spread the rum culture.

Inside the tasting a 400 people group will be guided by rum masters in a sensitive voyage, describing several kinds of rum from different manufacturers around the world.

Rums used in the sensory experience will be classified in three types: Young, Aged and Extra-Aged; there will be six selected rums from manufacturers located in different countries, chosen by our technical team between brands from Chile, Peru, Colombia, Panama, Nicaragua, Guatemala, Dominican Republic, Puerto Rico, Guyana, Virgin Islands, Brazil, Venezuela and Cuba among other countries.

Participants in this tasting do not require any previous knowledge in sensory analysis, neither to be rum experts; they only need love and taste for this beverage. To avoid any difficulty there will be the support and guide of connoisseurs and experts on this subject.

Besides the promotion and divulgation of the rum culture, this event is expected to break the Guiness World Record of Rum Tasting, as the World’s Largest Rum Tasting; records show that the world record for a tequila tasting is held by a tasting for 341 people and took place in Mexico in 2010; by the Tequila Company Tequila Corralejo and with the technical direction of Biochemical Engineer Eduardo Benjamin Ibarra Hernandez; with whisky the largest tasting was made by Whisky Unlimited in Belgium on January 31^st of 2009 for 2252 people.

This activity does not pursue any profit for its organizers, its sole purpose is to promote and spread the rum and its responsible drinking and therefore any profit that could derive from this event will be donated to a Profitless Organization established in Chile.

The technical team of this tasting will be coordinated by Chemical Engineer Jose Fernando Botero González from Colombia and assessed by Biochemical Engineer Eduardo Benjamin Ibarra Hernandez from Mexico.