Exclusive Pre-Valentine’s Day Rum & Dessert Pairing with the FACUNDO Rum Collection at SPAGO in Beverly Hills

Los Angeles, CA – Last week, on Wednesday, the FACUNDO Rum Collection celebrated its ‘Art of Rum’ at Spago in Beverly Hills, California. In honor of Valentine’s Day, the exclusive event treated Supper Club attendees to a four-course dessert-and-rum pairing featuring the four marques of the luxury FACUNDO Rum Collection, of the Bacardi family’s private reserves.

Upon arrival, guests of the private membership club were greeted by two FACUNDO spokesmodels offering a selection of FACUNDO EXIMO and FACUNDO NEO cocktails. The two signature cocktails served were the EXIMO Old Fashioned and NEO White Negroni.

Following the cocktail reception, guests took their seats in the private dining room and were welcomed to the experience by Supper Club founder, Tamsin Lonsdale. She graciously introduced FACUNDO Brand Master, David Cid, who provided an overview of the Collection and the artistry which is involved in this type of luxury rum-making.

Cid then proceeded to detail the first two rum-and-dessert pairings of the evening. The first course of Caramelized White Chocolate Flan with Almonds and Tangerine paired seamlessly with FACUNDO NEO white rum, which was followed by ‘Banana’s Foster’ Mille Feuille and Vanilla Crème complemented by FACUNDO EXIMO dark rum for the second course.

The third course was a Sticky Date Cake with Roasted Pears and Crème Fraiche, which was expertly balanced with a neat pour of FACUNDO EXQUISITO. The evening concluded with FACUNDO PARAISO paired with an Espresso Semifreddo, Milk Chocolate, and Candied Hazelnuts.

As the final course was served, David Cid was joined by Chef Della Gosset, the culinary expert responsible for the desserts of the evening, to explain the importance of FACUNDO PARAISO in the Collection.

Notable attendees include model Peyton Pritchard, actor Rowly Dennis, and fashion designer Julia Clancey. Rowly Dennis favored FACUNDO EXIQUISITO, a dark blend of rums aged 7 and 23 years, with a lingering aftertaste of raisins and toasted nuts.