FOODIES WEST.COM         

  ASHELA RICHARDSON

Brand Ambassador West
FLOR DE CAÑA NICARAGUAN RUM
San Francisco, California

When people really give it a chance they’re really wowed by some
of the rums that are out there. Flor de Caña is certainly one of them.
 

February 2018 Issue | Vol. 6, No. 6 






















 
 
 
 


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  Executive Chef
SANCTUARY at
CAMELBACK MOUNTAIN
SCOTTSDALE, ARIZONA

BEAU MCMILLAN

 
Pastry Chef

SANCTUARY at
CAMELBACK MOUNTAIN
SCOTTSDALE, ARIZONA

ANA GARZA

 
Executive Chef
THE ARIZONA BILTMORE
PHOENIX, ARIZONA

HERVE CUYEU

 
Chef de Cuisine

WRIGHT'S at
the BILTMORE
PHOENIX, ARIZONA
BRIAN PETERSON



Ashela Richardson talked about the lasting impression Flor de Caña's master distiller had on her on our

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M.F.K. FISHER
Food writer extraordinaire

     
Wright's at the Biltmore 
with Chef de Cuisine
Brian Peterson
Phoenix, Arizona
   
       
Tuscany & Piemonte Wines
with Gary Spadafore
Breakthru Beverage Group

   
       
Henri Jayer
Private Reserve Wine Sale



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Ashela Ricardson, Brand Ambassor West for Flor de Caña Nicaraguan Rum, San Francisco, California If you want to look through a window, you go snorkeling. If you want to get in the middle of things, you go scuba diving. Ashela Richardson likes to get in the middle of things. “I was fortunate enough to become a scuba diver back in 2006,” Richardson explained how she became the brand ambassador for the Spanish style Flor de Caña rum, “and went on a trip to Roatán, Honduras.” The small island, part of the Mesoamerican Barrier Reef System, sits off the Honduras’s Caribbean coast. The popular destination for scuba divers has a sensationally diverse coral reef; the worlds second largest. “Being in Honduras,” Richardson continued, “Nicaragua’s neighboring country, I’m totally enamored of this island. I’m hanging out with the locals, and I’m like, What do you guys drink? I want to drink what you’re drinking. And they’re like, We drink Flor de Caña. I’m like, Flor de Caña, what’s that?” Answer: The world’s most-awarded rum—most recently the 2017 International Wine and Spirit Competition’s Gold Outstanding Award for their 12-year old rum—and well-known to every Central American. The rum, made by the Pellas family—another name most well-known in Central America—has a history that goes back to 1890.