Join 

Andrew McNamara, Papa's Pilar Master Sommelier and Cooperage Consultant

Bahama Bob, Key West Rum Maker & Innovation Consultant

The prolonged contact of the rum with the sherry-soaked wood in the barrel imparts it with unique flavor and depth, making it a fast favorite of rum aficionados who thirst for something out of the ordinary.

What is cooperage in winemaking?

Cooperage is not merely a flavoring component in wine but is also a key player in sculpting a wine via lees contact and oxygenation, even when adding no flavor. Thus, the type and thickness of wood and size of vessel is also quite important.

Learn from the experts while you sip a sherry cask rum cocktail specially made for you.

Do not worry, we have some delicious wine to go with your lunch

prepared by Key West Personal Chef and our local Conch Consultant, Martin Liz 

Papa's Pilar Sherry-Finished Rum is unlike anything Hemingway Rum Company has ever produced before. This dark rum blend is further aged in Spanish Oloroso Sherry casks for an extended period of time, creating a distinguished and complex flavor profile of decadent hazelnut, toffee, layered spice and toasted oak.

Bacalao Ajoarriero

A spicy Spanish dish of salt cod dressed in a sauce of tomatoes, peppers, garlic and 

Pimentón de la Vera— Grilled bread

is inspired by a tapa from Pamplona.

Revuelta de Setas

Wild mushroom and egg tortilla

Estofado de toro al estilo de Pamplona

Bullfighting Meat Stew

Bull's tail, carrots, potatoes, peppers, onion garlic, tomato sauce, red wine and saffron

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Dating back to Roman times, estofado de toro is actually an Andalusian creation, allegedly inspired in Córdoba. 

Traditionally made after the bullfights, the dish spread throughout the rest of Spain, and is especially popular in Pamplona where bullfights are still popular today.

Canutillos rellenos de crema receta fácil

Canutillos de crema are very typical of the northern area of Navarre, 

although they are present throughout the region. 

A recipe in which homemade puff pastry and pastry cream are an indissoluble marriage, 

thus forming a mouth-watering combination. 

The curious thing about this recipe is that the puff pastry used is not the typical French one, 

but a pastry of the “quebrada” or “brisa” type; 

made with butter or lard, depending on the area of Navarre where we are.