Bomba is an Afro-Puerto Rican folkloric music style developed throughout the 17th, 18th and 19th centuries by west African slaves brought to the island by the Spanish. It is a communal activity that still thrives in its traditional centers of Loíza, Santurce, Mayagüez, Ponce, and New York City. The traditional musical style has been diffused throughout the United States following the Puerto Rican Diaspora, especially in New York, New Jersey, Chicago, California, and Florida. It also became increasingly popular in Peru, Panama, Colombia, Venezuela and Brazil, and has largely influenced Afro-Latino music styles within these countries.
More than just a genre of music, it’s most defining characteristic is the encounter and creative relationship between dancers, percussionists, and singers. Dance is an integral part of the music. It is popularly described as a challenge/connection, or an art of “call and answer,” in which two or more drums follow the rhythms and moves of the dancers. The challenge requires great physical shape and usually continues until either the drummer or the dancer discontinues.
There are several styles of bomba, and the popularity of these styles varies by region. There are three basic rhythms, as well as many others that are mainly variations of these: Yubá, Sicá and Holandés. Other styles include Cuembé, Bámbula, Cocobalé, and Hoyomula.
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The Puerto Rican Pina Colada
1. Blend all ingredients together in blender until thick and creamy.
2. Refrigerate until serving.
3. Ratio is 1 part coconut cream, 2 parts rum, 3 parts juice.
4. You don’t have coconut cups? Don’t worry just use a fancy bar glass.
5. Garnish using pineapple and maraschino cherries.
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World’s favorite Bacardí Rum recycles Water in “Good Spirited” Initiative
Water is key to the production of BACARDÍ rum. On average, it takes 12 liters of water to create one liter of any distilled spirit. At the BACARDÍ distillery’s island home in Puerto Rico, water conservation is an important component of the Bacardi Limited sustainability commitment.
Water is used to clean the American white oak barrels in which BACARDÍ rum ages. Imported from Kentucky and once used for whiskey as these barrels help develop the unique flavor, aroma and smoothness of BACARDÍ rum, the barrels are carefully rinsed before being filled. At Bacardi, this bathwater does not go to waste. It’s collected, then re-used to spray down and reduce the temperatures of the cooling towers used in the rum distillation process. Engineers at the Puerto Rico facility, the world’s largest premium rum distillery, have calculated the savings.
“We recycle about 15,000 gallons of water per day,” says Magaly Feliciano, Environmental Health and Safety Manager for Bacardi in Puerto Rico. “That’s enough to supply the daily water needs of 40 families of four.”
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