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.
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Guests also tried Rhum Barbancourt Haitian Proof, Rhum Barbancourt aged four years and Rhum Barbancourt aged 15 years.
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Chef Cristina Quackenbush and her team at Tatlo prepared the delightful dishes using Barbancourt.
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