At the dinner, guests were treated to dishes using Rhum Barbancourt including mixed greens with citrus rhum dressing, rhum glazed pork loin with braised greens, rhum-glazed shrimp and grits and bread pudding with a rhum sauce.
Guests also tried Rhum Barbancourt Haitian Proof, Rhum Barbancourt aged four years and Rhum Barbancourt aged 15 years.
Chef Cristina Quackenbush and her team at Tatlo prepared the delightful dishes using Barbancourt.
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