I am Francisco Pérez, Master Rum Distiller, and in other spirits. I was born in Las
Palmas de Gran Canaria, and I grew up in a rum factory, playing in the cellar
among sugarcane and fermentation tanks, where my father was the Technical
Director, Master Distiller, and Master Rum Distiller. I studied engineering and had
the opportunity to work in that distillery, where I spent 15 years following in my
father’s footsteps.

My responsibilities included overseeing the estate, the distillery as a Master
Distiller, a cellar with 6000 barrels, the laboratory, the production of rums and other
spirits, and their bottling. Currently, I have created my own project, “Peligroso
Pérez.”

I specialize in spirits, work as a consultant, train service teams, serve as a Brand
Ambassador for some brands, and I am at the forefront of various culinary projects
with chefs and food journalists. I dedicate myself to pairing menus with spirits and
cocktails, giving tastings, and presenting products. The projects are endless; I work
with the Bodega Vega de Yuco to release the first Distilled Volcanic Malvasia wine
aged in French oak barrels. I am a Brand Ambassador for Ron Aldea, and work
with Mezcals, Gins, Whiskies, Japanese Sake, Vermouth, and Vodka.