If you have never heard of Pitorro, ask any of your Puerto Rican friends, and you will get at least one or two stories. The drink is considered a version of moonshine – similar to rum but way beyond the 80 or 90 alcohol proof – and it’s been around since the 1600s. Childhood friends Ralph Barbossa and Billy Valentin decided to go into the Pitorro business, and import their Tio Rafael, from Guayama, Puerto Rico, along with his killer recipe to make it a success. Ramos goes to their Port Morris Distillery in the South Bronx, where they make the traditional Pitorro, “tio Rafael-style.”