The Rum Lab is Working Today

Phil Prichard, Master Distiller

     Today in the Rum Lab we are working with a Prichard's Crystal Rum.     This is one of the fine American Rums that is rapidly on the rise in the homes and bars of the world.     This is a 5 time pot still distilled Louisiana Grade "A" Fancy Molasses whit rum.    This is a rum that can be sipped or mixed, that in itself make this an unusual white rum.     Phil Prichard brings pride and experience to the art of rum making in America, and I feel privileged to be able to work with a really fine rum here in the lab.

     Today we will take this rum and try to develop some new cocktails that will really enhance the flavors of this really nice rum without burying them in overboard mixes.     The ideas stem from the use of classic cocktails that have been almost forgotten about and bring the rum into the mix in place of the original liquor.     This opens a new world of flavors and revitalizes many of these classic cocktails with the wonderful world of rum.

     I will give you a report and some of the new recipes in tomorrow's edition.     ;o)

Siesta Key Spiced Rum Receives a Warm Welcome at the Rum Bar

     The long awaited Siesta Key Spiced Rum has received a nice warm welcome since it's arrival at the Rum Bar in Key West.   The really smooth gingerbread aroma and lingering after taste has made the rum an instant favorite.     This is a spice rum that you can actually serve neat or on the rocks for sipping and the aromas of gingerbread or Christmas cookies warms your mouth and mind.

     It also mixes well with many of the same things that most of the other spiced rums do, but it really seems to add special flavor to the cocktail missing in many other spiced rums.     Much of the first bottle is already gone, but there is another on waiting in the wings for the enjoyment of those who like the spiced side of rum.

     It is available through Total Wine and Spirits as well if you are not close to Key West this week.    This is going to be the sales leader for the Drum Circle Distillery of Sarasota in the very near future, and a well earned congratulations to Troy and Tom for a well though out and finished product.     ;o)

The Rum Lab Lessons

     The Rum Lab has given us a new perspective of what can be mixed with rum.   We've found that rum loves to jump in where other spirits have been and make the cocktail more interesting.     One of the favorites at the Rum Bar is our "Bloody Mary", but many have learned to love the same cocktail made with a white rum, called a "Bloody Rummy", as my friend Bruce has named it.    This is the tip of the iceberg, as far the places that rum can go to make a new flavor and liven up a classic cocktail.     The classic "Tom Collins" can be vitalized with the use of a nice gold rum like Siesta Key Gold instead of gin.   The use of a home made sour mix adds even more to the blend and then it is up to you and your improvisation skills to finish the cocktail.

     This isn't just the classic cocktail, but some of the more modern cocktails can be updated with some new ingredients.    The Zombie got a new lease on life at the Rum Lab with the introduction of Pomegranate Liqueur and Barrett's Ginger Beer.      The Bermuda Swizzle with the introduction of Smith and Cross Rum.     A daiquiri  by the addition of some creme of Coconut.    The Moscow Mule by substituting rum for vodka.     This list is an endless one if you jut let your imagination wander and try some of your ideas.     Don't for get to write the recipe's down, because if you don't, they will be forgotten in the enjoyment of the new creation.    

     We have been working all summer in the rum lab creation new cocktail for a book that is being done as we speak called "Cocktails and Tales", which will be a recipe book with the stories that make the cocktail as interesting to know about as it is to drink.     Many of the cocktail that I mix every day have a story behind their creation and the stories are really fun to explore.    The book will include many of the classic tiki, Caribbean, and domestic recipes and the tales of their creation and where they have been.    It will also include many of the recipes created in the Rum Lab.     It is our hope to have the book ready for print in time to introduce it for spring break here in Key West.


     The point of the discussion and the book is that you don't have to remain in a mold, you can operate outside where there are no rule only your taste bud determine the outcome of the creation.     This is a really fun experience and one that makes for a great party as well.     It give you the ability to be a "Don the Beachcomber" or a "Trader Vic" in your own back yard.  Try it is fun and very gratifying when you discover the next new "hot cocktail".     ;o)

   

Summer Doldrums Slowly Disappearing

     The slowness of summer finally hit the Keys a couple of weeks ago and thankfully the don't seem to be staying around this year.     Traditionally the summer is the time where everyone stays up North and enjoys the summer weather close to their homes, but this year Key West has become the destination of choice for a lot of people.     I have to say that this is good both from the point of my sanity during bar hours and it has provided me with a lot of story ideas for the blog.     Today is one of my days off and I will more than likely head out into the mangrove keys somewhere with my camera in hand and just relax and take in the scenery as I cruise.     This is usually a pretty good source for a story or two also.     I can't begin to tell you how much these trips do for my personal peace of mind.    The are a great mouthwash for my brain during these slow times here in the Keys.

     We have a Conched in Key West Bar Crawl this Saturday that I'm going to be behind the bar at the Speakeasy Inn's Rum Bar to host the crawlers with a very special Rum Punch.      This event's proceeds go to helping the families at Naval Air Station Key West.     I'll be looking forward to seeing those of you that will be stopping by the Rum Bar during the crawl.

     Things are looking positive for a great fall in Key West, so you might want to put it in your plans for a fall quickie vacation to America's drive-in tropical islands.    I'm looking forward to meeting all of you when you arrive here for some real fun.   ;o) 



  

September 11, 2011 Ten Years Later

Do you remember where you were and what you felt ten years ago?

Rum an American Commodity

     America has rum so deeply embedded it to it's history that it is not hard to understand why we are the biggest consumer of rum in the world.      We have been involved with rum for as long as we have been on this continent.     Wayne Curtis, has just published a book entitled "and a BOTTLE of RUM", that follows rum and how it has affected American History.     It is subtitled "A History of the New World in 10 Cocktails", examining the American History through the spyglass call rum.     Unraveling American History from the current rum growth of today back through the days of Don the Beachcomber and Trader Vic, Prohabition, Slave for sugar era, sugar taxes, pirate lore, and all the way back to the first settlements in America.     Even the "Boston Tea Party" was re ally about molasses rather than tea, Americans needed the molasses to make their rum in colonial New England and the taxes were really hampering the availability of this commodity.    It was said that the New England Distilleries as a part of the triangular trade between Africa, Barbados, and America were the "central bankers of the slave trade".

     Curtis opens his book with the statement "Rum is the history of America in a Glass".    Rum was vital throughout the colonial days in America.     Ben Franklin had a few sayings about being drunk, like "He's been to Barbados".     Curtis als mentions bits  of how rum was part of "Paul Revere's Ride", the pre-Castro Cuba, and the "Trademark wars", all of these are about rum.     Saluting America with a toast  the glass would have to contain grog, a "rum flip", or one of the curious mixtures rum, water,molasses, and nutmeg the  pirates called "bombo".   This is a really rough, nasty cocktail in it's original recipe, but with a bit of work in the "Rum Lab", I think that this could be an interesting modern cocktail with an American History lesson included for free.

     Mr. Curtis's book is available  from Amazon on line and a welcome adddition to any rum effecinado's collection.    http://www.amazon.com/Bottle-Rum-History-World-Cocktails/dp/1400051673.    ;o)

Bundaberg: A Down Under Rum

     Bundy as it is known in Bundaberg, Queensland, Australia, the Bundaberg Distillery rose up in 1888 as a way for the town of Bunderberg's sugar plantations to deal with the  "waste molasses".    Bundaberg first started producing commercial sugar in 1872, but it didn't really start to take off until the early 1880's.    It was the growth of production that created the problem of what to do with all of the molasses that was  accumulating.      There were small distilleries popping up all over Queensland during this time, but they where barely putting a dent in the molasses being produced.    Several of the small sugar producers got together for a meeting in the Royal Hotel on 1 August 1885 and formed The Bundaberg Distilling Company.     The distillery was set up during this meeting with the leadership of W.M.C. Hickson (Chairman), W.G. Farquhar, F.L. Nott, S. McDougall, T. Penny, S.H. Bravo, and A.H. Young and started with a total capital of 5,000 pounds.     There were three people put in charge of the distillery operation, Fredric Buss, A.P. Barton, and F.L. Nott, these people very quickly began to produce a high quality rum that would become famous for it unique taste and smoothness.    

     In 1888 the first barrel of Bundaberg Rum rolled off of the production line, and the start of a very colorful history in the world of Rum.    The original rums were bottled and sold in only two forms, overproof (115 proof), and underproof (74 proof).     The production of the rum was halted from 1907 til 1914 and again from 1936 til 1939 because of fires at the distillery.     H.T. Christsen Pty. Ltd. operated their bottling plant in the rear of a grocery and hardware store near the center of Bundaberg.     The original bottles were purchased for a penny each from "Bushell's Coffee Chicory", washed and filled with the Bundaberg Rum.    The Christsen's had unusual employment policy's, in that they would only hire from the "Salvation Army" because they felt that they would be less apt, because of their beliefs, to sample the product.     The original shape of the bottles remains the same today, but they have been enlarged to hold the current 700 ml currently being produced.    The also make a list of other spirits including a premixed "rum and coke", available in both draught or bottle.

     In 1961 the polar bear mascot was added to the label that would imply the spirit would keep you warm in any weather.       in 2000, the Bundaberg Distillery was purchased by the Giant British Spirits company Diageo.      Today the polar bear is being dropped and the images of the founding fathers is replacing it on the new label.    The new label is said to be capturing the "quality, authenticity and craftsmanship in Bundaberg Rum".     Matt Bruhn, marketing manager for Bundaberg said: "This is the first redesign for the brand since 2004.     Bundaberg rum's new iconography and packaging enhances the brand's strong credentials wilst highlighting it's origins and reputation as quality rum."     ;o)       

Why do People Believe Old Rum is Better Rum?

     I guess that it comes from the days of blind listening to the makers and purveyors of liquor telling us that the most expensive is always the best.     I'm here to tell you that there are some really fine older rums out there on the shelves that I believe are as fine a rum as there is to be found anywhere.     Likewise there are some $15 rums out there that I can sip and enjoy equally as well.     It has been my discovery that the price tag does not make the rum, but rather what is in the bottle at any price.    

     An interesting new rum cane to my attention recently from a place that I rarely find a good sipping rum that has turned out to be a really good sipper.     Bacardi has just put out a new addition to the spiced rum market.   Bacardi Oakheart falls into categories that I rarely ever go to for a sipper, first, it is a spiced rum, and second, Bacardi inexpensive rums are not as a rule good sippers.    These rules fell by the wayside about 2 weeks or so ago when I got my first bottle of this really smooth and flavorful rum.

     I guess that what I am telling you is to try some of the less expensive rums out there because you will be really surprised how many good ones there are out on the shelves.    

     Ron Baracelo has a Gran Anejo, El Dorado has a 12 year old, Abuelo 7 year old, Ron Matusalem has a 15 year old, Mount Gay Black, Vizcaya's new Cask12, and Siesta Key has a new spiced rum all fall in the range of about $30 a bottle and will provide you with premium aged rum flavor and enjoyment without breaking the bank.     Before you race out to the liquor store and spend $50 to $75 for a bottle of rum, look at the 5 to 15 year old rums out there and you will find a great deal of enjoyment for an inexpensive price.     

     Another way is to talk to your local rum guide at the nearest bar to you that specializes in rum.   Tell them you want to try some rum in the category of just a dollar or two above the well price rums and you will be surprised what is out there providing great flavor.     ;o)

Abuelo Centuria Has Arrived in the United States

     Abuelo Centuria has made it's arrival in the United States and is currently be distributed by Republic National distribution.     This long awaited rum from Panama has been on of the most sought after rums in a long time.     This is the rum that was made by Valera Hermanos family to celebrate 100 years of rum making in Panama.     This is without a doubt one of the finest rums that I have ever tasted and worth every sent of it's premium price tag.     Make sure that you take the time to talk to your rum provider and have them get this on for your enjoyment.

     The very colorful history of Varela Hermanos has been  brought to life in this solera aged premium rum.   This is a rum making history that began in 1908 and is still going strong today.     There were no restrictions and this is the benchmark of what great rum should be, and a fitting tribute to the family and their quality rum making skills and long history of doing so.     So many of you have already tasted this fine rum at the Rum Bar in Key West, it is time for the rest of you to get a bottle and keep it for those very special occasions when a snifter of fine Abuelo Centuria Rum is what is appropriate.     ;o)

What are You Looking for in a Rum?

     Rum is the hardest of the spirits to get to know, in not just by the large number of them, but they all seem to have their own unique taste profile.    That is right there are virtually no 2 rums that taste the same.      It is easiest to put the rums into categories before trying to pick the ones you might like to try.     Blanco or White Rums, Gold or Amber Rums, dark or Black Rums, Agricole Rhums, Overproof Rums, Cachacas, and finally Premium Aged Rums.     By breaking the rums down int to categories, you have greatly reduced the number of rums from which to look for you new favorite spirit.

    Next you have to ask yourself what am I looking for in a rum or even in some cases what do I like in any spirit?    If you are having trouble, there are a couple of things that you can do about this.    The first is to get on line and visit any one of the many rum review sites and start to read what the "experts" have to say about the different varieties of rum that are out there.    The second is to go to a rum directory like "Robert Burr's Gifted Rums"    http://www.giftedrums.com/Rums.html .     The other is to stop by one of your local cocktail lounges that specializes in rum and has a knowledgeable bartender to guide you on your journey.

     If you are a vodka drinker for example, you will more than likely be open to a wide variety of rums, because of the nature of vodka, being a "neutral spirit", you are probably going to be looking for a blanco or white rum that you will probably be mixing with something else.    If you are of the higher end vodka drinker and you usually drink it straight or in a martini, you are going to be looking at the higher end white rums as well.     One other choice is the Seco Herrerano, a sugar cane base "neutral spirit", that is made in Panama and can be sipped alone or mixed with anything and the flavor of the mix will dominate the cocktail.   This is what is meant by "neutral spirit".

     Dark Spirit drinkers such as bourbon, whiskey, or scotch, will tend to the gold, amber, dark, or the premium aged rums.    It is the same scenario though in that the higher end of dark spirit you prefer, the higher the quality of rum you will prefer.     There are rums with notes of each of the other dark spirits, mainly because of the way that rum is blended, aged, and finished.      With time you will find yourself placing your rum in a snifter with only a single ice cube or nothing at all and sipping the nectars of the sugar cane while relaxing anywhere.  

     Your personal palate is the key to this whole thing, you need to get in and taste as many of these rums in each category that you can over a period of time and you soon develop your own collection of the rums that please you and your mood will determine which on you want on any given day.     Getting started is the hard part of the process, but the time spent on the journey is as pleasurable as the rewards that will be gleaned.   Just one point of guidance, oldest and the most expensive doesn't make a rum the best.   You will find a lot of really good rums that are under $30 a bottle and 3 to 12 years old.     Listen to friends and bartenders they are your best place to find the sign posts to guide you to your rum.     ;o)

         

I Just Love Sunday Sunrises

There is just something special about getting up early on Sunday morning and seeing the sun making it's appearance from behind the clouds.     It just gets me going and feeling really good.     ;o)

Labor Day Saturday, What to Do?

     This is it the last long weekend of the summer, and what am I going to do?     Well I can have a back yard bar-b-que, go fishing, take a bike ride, or a little of each.    So many choices so little time.     For me it is "Labor Weekend, because I'm behind the bar, but still it's a party that I'm attending to.    What ever it is you choose to do make sure that you do it safely and remember if you are drinking, don't be driving.     This is for your safety and mine.    We don't want to loose any of our friends this weekend, and we don't want to see them in jail either.   The cheapest thing to do is take a bus, cab or have a designated driver to take you home, the alternative is a lose-lose situation.

     Now what about the fun this weekend, a day on the water or a camp out by the water or in the mountains (assuming you have a mountain), these are all a blast.     Fishing, water sports, or just lying out in the sun taking in the rays, all of these are the best fun for the end of summer flings.     Camping by the lake  was always fun with 3 days of water skiing and sun worshiping was what springs to mind from my younger days, today it is just being out on the water and floating with the tides and currents that gets my juices flowing.    

     What ever it is that you're going to be doing over these three days, be sure to put your brain in gear before you put anything else in gear and come back to us safely on Tuesday.    Make sure you have all the fun in the world, party all that you want to, and visit all of your friends, but if you are drinking, get home by some other means than driving.    There are organizations out there that will get you home safely, and taxi's and even some of the towing companies that are volunteering to take you and your car home this weekend for free.    Like Shania Twain said in here song, "Don't be Stupid".   ;o)    

Which Rum Should I Try?

     From my perch at the Rum Bar I get this question all of the time.     Most people who have not ever tried a fine rum, are hesitant on trying something new.   Most don't want to spend a bunch of money and then be disappointed, so the go back to their bourbon, scotch or vodka and remain uneducated to the world of rum.

     There are several ways to approach this problem, one is take "Rum Flights" with the help of a knowledgeable bartender, or just ask a bartender to recommend a good rum for you.    To get the real answer you must first evaluate your palate and cocktail likes.      Foe example if you are a whiskey drinker, you might want to try a Zafra from Panama or a Flor de Cana from Nicaragua.    If you have a scotch palate, you could try the Plantation Trinidad.    These are only the tip of the iceberg.     There are rums that are sweet to the palate and in the finish, there are dry rums, and there are rums that are sweet to the palate and dry on the finish( these are usually among my favorites).     These flavors come from the blending, aging methods, and what is added to the rum (sweeteners, flavors, spices, etc.).

Rum XP's at Cockspur Distillery

     Once you have evaluated your tastes, then you need to find a bar that has a good inventory of rums, "Smuggler's Cove" in San Francisco, "The Rum Bar" in Philadelphia, or "The Rum Bar" in Key West are all good examples.    You're looking for a bar that has good aged rums, not just a bunch of flavored or spiced rums to try to catch the "flavored vodka" groupies.    Next you need a knowledgeable bartender who know something about the rums to lead you down the correct path to your new favorite spirit.     The path to your favorite rum is a great one when you have a good guide to take you in the proper direction.    

     You can read many of the rum blogs that are out there to get an idea on what specific rums are about .http://rumconnection.com/ is a great example or pick up a copy of "Robert Burr's Gifted Rums" or visit him on line at http://www.giftedrums.com/    and if you would like a place to find even more try http://worldofrum.blogspot.com/ .     These are all great places to locate more rum information and help you the large group of us that are out and enjoying this fine spirit already.     ;o)

Watching the Approach of Labor Day

     The approach of Labor Day 2011 is dotted with strange weather patterns, none of which are very appealing.     Hurricane Katia in the central Atlantic and a troublesome low pressure area in the Gulf of Mexico.    Last night the sky's were alive with thunder, lightning, and heavy rains.     Today thee sky's are still cloudy and looking much like more of the same in store for today.    It looks as though the holiday weekend will be one of indoor sports or very wet outdoor ones.     I'm hoping that the gulf storm blow itself out in the next day or so and just goes away and that Katia continues to stay in the central Atlantic as it  is predicted to do.     If these scenarios pan out, it could be a good Labor Day Weekend in the Keys.

     After three years of no real storms around the Keys, it is a bit spooky to have these storms keep popping up one after the other.     Irene was a real "bitch", and really mad a mess to the east coast, that in itself has already ruined the holiday for millions up there.    The last thing they need is for Katia to run in behind her and cause more havoc.     I'm just hoping for the speedy recovery to all these affected by Irene and the sparing them of another one following on her heels.   

     I remember how long it took to clean up after Wilma in 2005 here in the Keys, and can't imagine cleaning up the mess on the East Coast.     I'm looking for better days for the weekend and the near future and a chance for those that were ravaged by Irene to make repairs and get their lives back to normal as soon as possible.     Let put Irene to bed and try to have an enjoyable Labor Day weekend.   ;o)

Summer is Really Coming to an End.

     Today it finally dawned on me as I had to stop behind a school bus as it picked up the kids that summer is about to come to an official end this weekend.   Labor Day, the real end of summer with the kids back in school and the parents thinking about school supplies and clothes for the kids instead of heading down to the shore or up to the lake.     It is a funny thing down here in Key West, we don't have the weather change that tells us that summer is ending, our leaves don't turn to colors and it doesn't start to get chilly.     We on the other hand can tell when September arrives by the lack of tourists visiting the island and the chance for us to get out and play a little bit.    

     Monday my wife and several of he girl friends are heading to the Bahama's for a girl's cruise, other friends are leaving to go up North to visit friends and family.     For me I just like to get in the dinghy and cruise out to some of the places around Key West that are usually really crowded the rest of the year and just drift with the tides and currents and watch and take pictures.     The quiet and beauty of this place just puts me in a state of almost nirvana.     There have been very few places in my life that have made me feel so at peace with the world as this one does.      It is like the Jimmy Buffett Song  "When the Coast is Clear",  I get to spend time with the guy that enjoys being out on the water and being one with the sea and the marine world that never fails to amaze me.   

     This is the time of the year to reflect and get away from the hustle of making a living and get out to your sanctuary for a while.     ;o)

Artisan Rums from America

     There has been a surge of growth here in America of some very high quality artisan rums in the recent years.    These "mom & pop" operations are much like the old days of moonshining during the 30's, 40's, and 50's, running legal stills instead of ones hidden deep in the hills.     Today's artisan distillers do what larger mass production distillers can not do, make the "small batch" high quality spirits.     Several of these distilleries have been on my radar for some time and I enjoy each of their products.  

     One of the first that I have dealt with is Phil Prichard (Prichard's Distillery) in Kelso, Tennessee.     Phil produces a fine bourbon, and more recently has gotten into the rum business.     His "Fine Rum", flavored rums, and "Private Stock Rums" are all quality rums that deserve the chance to be enjoyed.    These are purely American made and made with American molasses and aged in American Oak barrels yielding an American high quality rum.

     The Berkshire Mountain Distillers in Great Barrington, Massachusetts is the first legal distillery since prohibition in Massachusetts.     Chris Weld, founder and CEO, a biochemist with the dream of being a distiller, built this distillery in a barn in Western Massachusetts to fulfill his dream.     My interest lies in the Ragged Mountain Rum, even though he has produced award winning gin and vodka as well in the past.     His well rounded amber rum is quite complex and falls into the artisan style rum very well.   This is another of those neat, hard to get rums that are so worth the effort to obtain.

     Most recently I visited the Drum Circle Distillery in Sarasota, Florida the dream of Troy Roberts and Tom Clark.     There little 6400 square foot facility in the heart of Sarasota has a state of the art custom designed Christian Carl copper pot still that produces their award winning fine rums.    Even right off of the still these rums have character and taste that few other rums can match from the large production world of rum.     They have a white, gold , and now the just introduced a spiced rum that has a ginger bread flavor that just lingers on the palate.      Another really enjoyable fine group of rums that can only be gotten through perseverance and determination, that is rewarded when you have accomplished your goal.

     This is only the tip of the iceberg when it comes to these small artisan distilleries that are spread all over America.    The searching out of the rums from these producers will bring you lots of pleasure and enjoyment.   Their ability to produce unique rums is only available in the small batch artisan world of rum.     ;o)

Sunday Morning



Sunday Morning Sunrise in Key West

This is what makes my days here in Key West so special, to have this picture greet you in the morning and the gorgeous sunsets in the evening, it just doesn't get any better.   ;o)

Post Tidbits

     Nothing earth shattering going on down here, but the folks on the coast of the Carolinas are feeling the wrath of Irene, but the good news is she is down to winds of only 85 mph as of the 8:00 am report.      This is a blessing for that eco-sensitive area, people's houses, and the historic lighthouse.     This also indicates that it will not have the catastrophic impact on the rest of the Northeast we hope.

     The Rum Bar reached it's goal of 225 rums this week and will stay at that level, we ran out of shelf space to make it any larger.     We will be making some adjustments in which 225 we will keep as some rums disappear and new ones come on the scene.     Come by and try some of our new ones like Vizcaya Cask 12, Bacardi Oakheart, Siesta Key Spiced Rum, or Mount Gay Black.

     The Rum Lab was idle this week due to the boat rocking and generally weather that was not conducive to good rum cocktail development.    We are planning to get it back in full swing next week  working with some of the new rums we have gotten in.

     Really reaching for something to talk about so I'll just call it a morning and head down to the Rum Bar for some more stories and fun with all the tourists and locals.     ;o)

Funny Happened at the Bar Yesterday.

     It was a day of relief and just a few breezes blustering about trying to remind us that we had just missed what could have been a pretty devastating event here in Key West.    I found myself fixing a rather large number of hurricane cocktails that seemed to be raised in defiance to the "weather gods".     With the event past and life running back to normal, tourists returning, locals coming out for a cocktail or two, and most everyone breathing a sigh of relief that we were spared again.      Yesterday provided us with a calm over the island that has been missing for a week or so as Irene was approaching.     At one point we were the "bullseye" in the cone of uncertainty, but as the days went on the storm kept turning to the east and away from us.

     Today I have to be concerned about our friends in the Carolinas and up the eastern seaboard.     With close friends all through this area, the more it turns to the East the better.     The idea of another "New Orleans-Katrina" type of disaster in the I-95 corridor is not what the people and the economy of this area need.    

Local 10 Image

     My friends in the Turks and Caicos are OK, with some damages, but well and it seems that the Grand Bahama and Abacos faired well also.     The biggest worry in the Bahamas because they are like Key West very low lying islands is flooding and storm surge.    Today with the storm waning, there will be more assessment of the damages and we will know for sure.

     We need to turn our focus and prayers to the people in the Northeast and hope it turns more to the east and they are too spared the heart break of this storm's rage.    

Today Marks the Arrival of Siesta Key Spiced Rum at the Rum Bar

    Today marks the long awaited arrival of the Siesta Key Spiced Rum at the Rum Bar in Key West.     This rum is a wonderful infusion of real spices and the award winning Siesta Key Rum.     This is another of the recently released spiced rums that remembered that a good rum to start with makes for a great and sipable spiced rum.      From my original tastes of this rum at the Drum Circle Distillery a couple of months ago, I'm really excited to work wit it in the lab and develop some new cocktails around the great and unique flavor.

     This afternoon, you can stop by the Rum Bar in Key West and give this wonderful Florida rum a try, you won't be disappointed.   ;o) 

Return to the Bar with Some New Rums

     Today is the day that I've been waiting for for a few weeks, the receipt of out new Plantation Overproof Trinidad/Tobago Rum.     This is a quality overproof  that works very well in cocktails like the "Zombie", "Hurricanes", and other drinks that call for an overproof rum.    This is a big and flavorful overproof that add more than an alcohol strength to your cocktails, it adds dimension to make your cocktails truly legendary.     This rum follows in the tradition of the Plantation rums in that the finishing for the rum is done in an exquisite manner making the rum very palatable.   

     This is a unique overproof rum in that there has been some caramel added for color, but you pick up much more that a nose burning from alcohol when you sniff this fine rum from the chateau of Cognac Ferrand, famous distiller of fine cognac and spirits.     This is a proud partner to the log list of Plantation rums including; Barbados, Grenada, Guyana, Jamaica, Nicaragua, Panama, and Trinidad.    All of these are the fine creations of Alexandre Gabriel, the master blender and the owner of Cognac Ferrand.    

     Today is the first day that you will be able to enjoy this fine rum with us at the Rum Bar in Key West, and an experience that you will not forget.    This is a sipable, though strong rum with a touch of the extraordinary.    I'll be glad to mix you up a fine cocktail like a Keyzombie or Hurricane today at the Rum Bar, where you can experience for yourself the flavor that this Plantation Overproof brings to your favorite cocktail.     ;o)

Looks Like We Dodged the Bullet

     The Keys seem to have dodged another hurricane, Irene is moving to the east and we are now out of the cone of uncertainty.     This is good news, for as much as we joke about this and look forward to the hurricane party's, the mess that has to be cleaned up after one of these storms is no joking matter.    My thoughts and prayers are with my friend Bob Davies in the Turks and Caicos islands.     The last I heard from them, the winds had topped 100 mph.

On a brighter note I'll have two new rums in the Rum Bar when I return on Wednesday.    I'll have the new Plantation Overproof Rum and on Thursday the much waited for arrival of the Siesta Key Spiced Rum.     These two additions will bring the count up to 225 different rums at the Rum Bar, this is the goal that we have been striving for, and we are out of shelf space for any more.    That is unless there happens to be a rum that hasn't done very well should disappear and a new good one slide in in it's place.    Stranger things have happened at the Rum Bar and probably will continue to happen that way.

     Today with the weather down here a little bit blustery, I'll probably just hang out in the Rum Lab and enjoy some of the results of previous labors.     It's the least that I can do, thunder is rumbling and lightning is flashing, wind is blowing, perfect day to sit on the back of the boat and share a couple of good rum cocktails with some friends.     That is rumstylin' at it best.     ;o)  

The First Threat of the 2011 Hurricane Season

     2011 Hurricane Season is in full swing now and the first threat of the year is upon us.     The past few years have been really calm and we have only been brushed by the outer squalls of a couple of storms.     Irene is the first one that has actually been headed our way in some time.     We are currently only on the far left side of the cone of uncertainty, but we still can expect some rain, gusty winds and rough seas starting about Wednesday.

     What does this mean to a Rumstyler?    It is time to mix up a batch of Hurricane Bob and get together with all my Key West nautical friends and drink in defiance to Irene on the dock to drive her away from out island.      This has been our tradition for the past 5 years and it has worked very well to drive the evil hurricane forces away.     Wednesday about 7:00pm it is on, us against the hurricane on the docks.

      Yes we will really party on in the face of a hurricane, but only after all of the preparation around the marina is completed.     The loose items secured, things that will be damaged in storm surges put on higher ground, lines secured on the boats, and all the other preparation that means minimal damage should the storm make it here.     That being said and done, the best part of a hurricane approach, "The Hurricane Party".     This is a tradition in Key West, there are always several bars open through these storms and we will be partying on the docks and on the boat til it is over.

     If you are in the path of the storm, your preparation is the most important thing you can do, make sure you have all of the essentials for survival without water, electricity, or phone service.   There is a guide for preparation at http://www.ready.gov/  and following these suggestions might be the difference between survival and not.

     When you are ready for the storm it is time to party, so make the best of it, keep an eye on the sky's and above all be safe.     ;o)

Swim at you own Risk

Photo by Nikon Tommy

Sort of like life, when you want to have a little bit of fun you have to "Swim at your own Risk".