Well, ok; I was speaking briefly, even telegraphically, as part of a 15-minute, 2500-year survey of sugarcane distillation, and I was speaking in Puerto Rico, Arroyo’s home. The story is obviously more complicated than that. But he did pioneer the ultra-clean, scientific style of (mostly) column still rum that would for the most part define the successful Caribbean runs of the post-independence era—the (post-Cuban) Bacardis, the Appleton’s, the Mount Gays, the Cruzans, the Angosturas, etc. These rums do mature faster and were much more in line with global spirits trends than the heavier, long-aging potstill rums that were already in decline in the pre-war era. Of course there are subtleties and exceptions.