Visit to Santa Teresa Distillery

 

Santa Teresa Solera

     Sorry for no story yesterday, but there is no available Internet service in the area around the Santa Teresa Distillery.   I'm at the Caracas Airport now waiting for my flight back to Miami so here are a couple of pictures of the distillery and the grounds around it.   I'll do a more complete story at a later time.

     Nestor Ortega, Maestro Ronero for Santa Teresa Distillery, at the entrance to the solera of which he has the complete control.    It is Senor Ortega's work as the master of the rum that makes the finished product so impressive.   We will cover all of this in a later story updating the solera system and what it does for the rum.   ;o)

    

DUSA Distillery Tour

   This is one of the most modern and classical distilleries all at the same time.   The efficient fermentation process along with the recapture of the yeasts from the light alcohol vats make the fermentation process fast yield high quality results.     Continuous column still operation is all automated producing a continuous flow of light alcohols for re distilling or to be sent to the lab for final inspection and analysis before barreling.   The pot still and the batch kettle  are operated manually and are only run when the need is there for the heavy alcohols.   Truly modern operation that can produce a large volume of quality products. 

     After the analysis and sensory inspection of the rum, it is ready to go to the storage tanks and be barreled to start the aging process.   DUSA has an automated barrel filling operation that is truly spectacular to watch.  The barrels are loaded onto a very special trailer that can back up to the aging bodegas and the be off loaded by the special forklifts that rotate the barrels and place them on the rack where they will rest until they a re  ready for blending and bottling.

     The bottling plant is one of the most modern anywhere.   It can handle the mass of rum and other products that are produced in the plant.

      This facility is a fully self contained from the growing of the sugar cane to the bottling of the rum.   DUSA is providing an internal medical facility, fire department, and ambulance service within the operation.  This is like a small city with all of the amenities of a city.  They are an extremely green in the daily operation of the entire facility.    The residue from the fermentation is used as cattle feed and fertilizer for the sugar cane fields.  The electricity is generated with a bio-fuel produced in the plant.   All of the operations in the facility are constantly being monitored for the purpose of improvement in reducing the eco-footprint on the area. 

   Thanks again to the people of DUSA for providing us the courtesy and friendship while we were in you country and facilities.   ;o)

Diplomatico Single Vintage 1997

     The visit to the DUSA Distillery today was very much over shadowed by the introduction of the very limited production (2000 Bottles) new rum for distribution only in Venezuela and Venezuela Duty Free shops.      Diplomatico is premiering Diplomatico Single Vintage 1997 on 28 November, 2012.  

     This is a rum that will have a price point between the Diplomatico Reserva Exclusiva and the Diplomatico Ambassador.   This is an extremely fine premium rum that is aged in oak and finished in Sherry casks.  It is a single vintage from 1997 rums that Tito Cordero has blended perfectly to be produce this very special rum.    The real unfortunate part is that it will only be sold in Venezuela.     The aroma is fresh with notes of wood and sweet fruitiness that yields some notes of the sherry.   The flavor of is viscous rum is warm and long lasting and a dryness in the finish that is so satisfying.

     These past three days with Diplomatico's people including Humberto Arispe Zubillaga, General Manager; Tito Cordero, Master Blender; Alfonso Castillo Gonzalez, Marketing; and the rest of the wonderful people at DUSA who have made our stay in Venezuela so very special.  Today's unveiling of the Diplomatico Single Vintage 1997 for us was the climax of the three days we spent as Diplomatico's guests.   If you should for any reason be in Venezuela, stop by the Duty Free Shop in Caracas Airport and pick up a bottle of this superb rum and if you think of it pick one up for me.  I do reimburse.  ;o)

Diplomatico Plant: Aging Bodegas and Hacienda

    As we arrive at the gate we are greeted by Tito Cordero master blender of Diplomatico and the genius behind the new Ambassador Rum that is soon to be seen in Florida.   With 265,000 barrels of rum resting in 21 bodegas,this is one of the most impressive of the aging facilities that I have ever seen.   The bodegas are also very  full and there is very special equipment that is used to move the barrels in and out of the bodega.     The barrels are stacked 8 high and 23 deep on each side.   The bodega we were in contained some 23,000 barrels of rum that was resting.   When the rum was to be taken out it is taken out by rows of barrels (22 to 23 at a time) and taken to the blending area.   

     Under the DUSA program the barrel are used for approximately 6 cycles or about 24 or so years before they become firewood.    The distillery has a complete cooperage to repair and assemble the barrels for resting  the rum before blending and bottling of the rums.

      DUSA Diplomatico's corporate name employs 630 local people in the operation, and there is a tremendous loyalty to the company.   DUSA has it's own fire department, ambulance service, and healthcare center at the facility.   DUSA is by far the largest employer in the region and is very proud of their facility and the relationship with their employees.

     Lunch time and a short trip over to the Hacienda and a fine box cooked port lunch.    Our host Tito Cordero leads us around the Hacienda with all of the beautiful gardens and interior.   This is a true rural ranch that has Brahma Buffalo herds and many other types of stock as well as the beautiful house.   We were treated to some fabulous mojitos as well as the Diplomatico Reserva Exclusiva and after lunch a glass of Hacienda Sarino, a fine rum aperitif perfect for finishing a fine meal.

    With lunch behind us it was back to the hotel and getting ready to judge the Diplomatico World Cocktail Tournament regional event at the Hotel Jirahara's Tantra Bar.   This was the first regional event in the series that will lead to the 2012 champion barman.    The barmen were given 5 minutes to prepare and then 5 minutes to make the cocktails in front of the judges.   The judging was in three areas; the first is based on neatness, precision, uniformity of the filling of the glasses, simplicity, salutation, courtesy,and manners.  The second is based on garnish, preparation, color, and general appearance.  The final area is aroma, taste, and balance of the cocktail.    There were 17 barmen that entered the event and they were all very impressive.   The sad part of any contest is that there is only one winner.  

    This has been a really great day that ended with our hosts and a very fine dinner.   Today is another day at the distillery and another visit with Tito Cordero on the subject of the blending and the distilling portions of the process.  

Travel Day to Barquisimeto, Venezuela Fun Time

     This was a fun day of travel, all of the flights were on time and the weather was smooth.   It was rainy in Port of Spain in the morning, but undaunted, we walked out to the ATR plane and got aboard.   After a smooth flight to Caracas, we were met by Alfonso Castillo Gonzalez, the Diplomatico Ambassador that is keeping us company for the visit.  We started our lastest adventure with a nice lunch in the Caracas Airport followed by dessert of Diplomatico Reserva Exclusiva served by the bottle.

    We cheerfully passed the 4 hour lay over in Caracas with a great lunch and an even better dessert of Diplomatico Rum, but alas it was time to leave and head out.   The short 45 minute flight to Barquismeto was smooth and quick .   We walked down the steps from the plane to the ground and to the terminal to get our baggage.


     Next it is aboard the "Rum Bus" again and off to the Hotel.   You can see the color of the city as we take the highway the rings it.   We pass the dry river bed for which the city is named, and continue to the Hotel.

   While the rest of the crew went out for dinner, this kid crashed.  Lots of food and good rum combined with a week of to little sleep have caught up with me.   I want to be alert and feeling good today when we head to the distillery and blending rooms.   Diplomatico Distillery is one of the more interesting because of all of the capabilities it has.    Anyway it is sun up and the day looks like a great one and I feel the same way.   Off to breakfast and then the distillery.   Check back tomorrow for the pictures and story of the day at the Diplmatico Distillery.   ;o)

Trinidad and Angostura

High above one of the smaller Aging Bodegas

   Today is a beautiful day here in Trinidad, weather and the day is going according to plan.    Angostura is the spot we are going to visit today.   I'd like to say a special thanks to the people at Angostura for one of the nicest tours that I have ever been on.   The Museum, Distillery, and the Bitters area are all very impressive.   Angostura not only produces rum for their own brands, bur provide a large amount of aged rum to other rum companies.   Angostura reputation is built on on the quality of their aged rums.

Robert Wong and Vidia Persad - Doodnath

     Today really brought to the forefront what kind of quality rums that the master distiller and the master blender can bring together with all of their talent and the fine quality equipment that they have to work with.   In the tasting room with Robert Wong Chief Executive Officer and CEO and Vidia Persad-Doodnath Executive Director - Technical Operations we were given to opportunity to sample some of the staple rums of Angostura and off out opinions of some new blends on the horizon.    A couple of which were very appealing.    It was an honor to have Robert Wong take the time to visit with us during this portion of the tour.

     Into the Distillery we went to look at the Impressive equipment of a truly modern distillery.   The still towers some 80 or 90 feet above the facility arE among the most impressive that I have ever seen.  They have a totally modern facility from the fabulous still to the semi automatic barrel filling station, this is an absolutely impressive facility.  

     This evening I am sitting with Carlton Grooms in the hotel room enjoying a Bottle of Angostura Single Barrel
 and relaxing after a long day before heading to Venezuela at 5:00 am in the morning.   I wish that I had more time to experience more of Trinidad, but that is how things go.  By the way, Angostura Single Barrel is a very fine rum, unfortunately it is on that is not going to be placed on the international market any time soon.   If you are in some of the Caribbean Duty Free shops at any time soon. this is a rum you might want to consider.   ;o) 

Oh the FUN of Traveling

     Oh the joys of travel.   I caught a 6:20am flight from Key West to Miami; it was a great flight with a beautiful sunrise.    Then I got to Miami where if it could go wrong it has.   First I sat in the wrong gate area, and almost missed my boarding, but I did make it aboard.   Sat down in my seat and got myself nested in the “personal area” and started doing a Sudoku.  Two completed Sudoku’s later comes the first delay announcement.   “It will be about 30 minutes and we will be underway”   45 minutes later we are deplaning with “all of our personal belongs” we are back in the terminal waiting for the next announcement.   Yeah we have a new gate and we are boarding at 1:30 pm.  It is now 2:15 and they say we are boarding at 2:30, I wonder when we will be told that the flight has been cancelled and we will be staying in Miami for the night?

     This too will hopefully pass and I’ll be in beautiful Trinidad before the night is over and I get to try tomorrow to get there.    I see the pilot on the phone, and he doesn’t look as though he is jumping for joy.   Could it be another announcement is in the works?   The passengers are getting more and more restless as another projected time passes and we are still in the terminal.   I wish I had a nice top shelf rum with a couple of cubes of ice, but I really don’t need to be drinking before heading up to altitude.   Let’s see what they are going to announce this time.   Ok now they are calling for a 3:00 pm departure, I wonder what the odds makers in     Vegas are saying about this prediction.   I have to keep up the comic way of looking at the whole thing, or else I might start to become upset by it all.   I was supposed to have been in Trinidad an hour ago, and I’m still in the terminal in Miami.   They have just decided that the problem is a major one and the plane will require major work and will not be able to fly today.   This is what they told us at 11:00 am when we gathered our belongings to deplaned.   I guess they could not find a working plane her in the hub at Miami.  

     Now I am waiting for the next announcement, this is beginning to remind me of an old tv serial  where you have to wait until next week to find out what happens next.     The new announcement has us headed to another gate where they say there is a third plane that will be able to take us to Trinidad.   Well we have been on the plane again for about 45 minutes and they have decided the plane is over weight because they put the wrong amount of fuel on board and some of it needs to be drained off.

     We are airborne finally 8 hours later than scheduled, but we are finally heading in the right direction.  11:30 and I'm at the hotel in Port of Spain, Trinidad.   Say Good Night Bob.

Good Morning Trinidad!!   ;o)

Traveling to Trinidad Sunday Morning

Have a beautiful week in paradise, and I'll be sending you stories from farther South.   ;o)

Rum Bar Saturday

   Today is Saturday and time for me to head out to the Rum Bar.     It is inventory day, then open up to our big day for Meeting of the Minds in 2012.       This year the Parrothead crowds have been really fun at the Rum Bar.   Having fun people back to party on again today, and it should be an absolute blast.

     We have a group of Parrotheads from Delaware that will be stopping by today to party in the traditional Jimmy Buffett manner with plenty of great rum and lots of energy.

   


      If you haven't stopped by the Rum Bar this week, you've missed an exciting time and a chance to become acquainted with some of the world's finer rums.     Take a "rum run" and get to know 5 of our high quality rums as you party on through the afternoon.    You don't want to miss out on sampling "Bahama Bob's Bark Juice" either.   This is the second generation of the unique infused rums that the Rum Bar is known for.  

     I'm looking forward to meeting you and serving your cocktails today, for tomorrow I will be on my way to Trinidad and Venezuela for 8 days of rum research.  Keep up with my travels here on the blog, I will be providing daily updates and pictures.   ;o)

Caribbean Rum and Beer Festival in Granada

    The 2012 Caribbean Rum and Beer Festival is under way in Granada this week.   Many of my fellow judges are there for the event and have done their usual fine job of evaluating the rums entered in the competition.    I'll be headed for Trinidad and Venezuela on Sunday to cover visits to the Angostura, Diplomatico, and Santa Teresa Distilleries.    This week the rest of the gang is in Granada and having a great time visiting Clark's Court and River Antoine Distilleries for a taste of the local rum flavors on the island.

Bob Davies Photo from Mount Cinnamon Hotel, Gande Anse, Grenada

   Granada is the "Spice Isle" of the Caribbean and one of the more beautiful ones that the RumXP's get to visit.   Grenada is also known as the "Island of Spice" because of the production of nutmeg and mace crops of which Grenada is one of the world's largest exporters.   The group is having a great time traveling around the island and enjoying the flavor of the island as they go.   This is truly one of the gems of the Caribbean and I am sorry that I had other obligations and could not make the event this year.   Maybe Next year.

     I will make sure that I get the results of the judging and report at a later date who won the awards this year.   Today the event opens up to the public and all of the fun really begins with the sampling of the fine rums, beers, and the spices of the the Caribbean.   As always a very worth while event for every one involved.

Hurricane Sandy and the Rum Industry

     All the news of the past week or so has been hovering around Hurricane Sandy and what she will, might, or has done.   I had to do some digging to find out what she has don to the rum companies, but I did find out a few things.   The primary interest seems to be in housing, electricity and the number of deaths wrought by Sandy.

Gordon Clarke

     "Worthy Park is not a pretty sight. They will have some serious setback in terms of breakage of canes," he said.

     Gordon Clarke, director and distillery manager at Worthy Park, said most of the damage was at the Lluidas Vale fields, which is where the majority of the cane delivered to the factory is planted. The estate also plants on lands at Bog Walk and Caymanas Estates.

     Clarke said the area was affected by mostly wind, which "does not kill the cane but it will affect the yields".

Peter McConnell

     Peter McConnell, managing director of Worthy Park Estate, said heavy winds affect the root systems of the plants and that the leaves become shattered, which eventually causes the cane to stop growing. Additionally, the canes tend to lie on the ground during such weather events, and since each joint has a growing eye it will grow a new stalk at each eye that touches the soil, McConnell said.

     Overall, this will lower the sucrose content of the cane.

     "We are estimating that the reduced yield could mean a drop in revenue of over J$160 million as we will make maybe about 2,000 tons of sugar less, using the current prices," said Clarke.

Flooding in Santiago de Cuba

In Cuba it was a similar story.   The storm hit eastern Cuba as a Category 2 hurricane early Thursday. Eleven people died in Santiago and Guantanamo provinces and official news media said the storm caused 5,000 houses to at least partially collapse while 30,000 others lost roofs.   Banana, coffee, bean and sugar crops were damaged.   Flooding of the plantations was the primary concern for the ability to keep the crops from becoming a total loss.

     Haiti, already weakened by the 2010 earthquake probably suffered the most damage of any country. 

   The story keeps repeating itself in each of the Caribbean islands.   Directly, it doesn't appear that there was much damage to the distilleries, but the nearly ready for harvest sugar cane crop throughout the region was damaged severely.   Let's hope that this is the end of the 2012 Hurricane stories, we really don't need any more damage like what Sandy has brought upon the areas of the Caribbean and the Eastern United States. 

Halloween: Cocktail for After the Kids Go to Bed

     Halloween is all about scary things knocking at the the door,  ghoulish cocktails that really taste horrid, and look even worse.   This year I'm offering a Halloween cocktail for your pleasure, not something to make you feel like puking just to look at it.

Bahama Bob's Halloween Cocktail

• 2 oz. Rhum Barbancourt Pango
• 1/2 oz. Lime Juice
• 1/2 oz. Agave Nectar
• Dash of Bitters
• Top  with Barritt's Ginger Beer

Place all of the ingredients except the Ginger Beer in a shaker with ice and and shake until chilled.    Strain into a cocktail glass filled with ice and top up with Barritt's Ginger Beer.  Garnish with a lime wheel and enjoy the relaxation of the rest of the evening.

     You can relax and let the Mango and Pineapple flavors take you off to a place of serenity and pleasure.    A peaceful place away from the walking dead and gore of the traditional Halloween.   ;o)

Parrotheads Arrive in Key West Tomorrow

The Meeting of the Minds, Jimmy Buffett's fan club convention begins tomorrow in Key West.   The 21st annual Meeting of the the Minds starts with a series of events that take place at the Casa Marina Resort, headquarters for MOTM as well as many other venues throughout Key West.   There is the street concert on Saturday afternoon and many other music and fun events all over the island.   These events are not all offficial MOTM events so you just have to follow your ears to get to some of the parties that are happening every where.   Many of the events are those of local clubs that are here for the event.

     Last year for the first time in six years Jimmy Buffett did make an appearance for his fans with an impromptu concert in the middle of Duval Street.   It is rumored that he may make another appearance this year as well.

    This promises to be another fun filled five days in Key West for all of the Parrotheads.    There will be feathers, coconuts, and just plain nuts covering the islands as the followers of Jimmy Buffet party on in their crazy fashion all over the island.   The schedule for all of the events is available on line at http://www.phip.com/motm_schedule.asp .    Parrotheads  welcome to Key West and have yourselves a really fun convention.  ;o)

American Rum Producers Have Organized: The Rum Wars are on Home Soil

Source: ARA

October 26, 2012

Ms. Kelly Railean, Founder and President of the American Rum Association announced the establishment of the first trade association to unite American rum manufacturers in the USA.

The American Rum Association is a non-profit trade organization for the manufacturers of rum with production facilities and headquarters located in the United States of America (excludes US territories such as Puerto Rico, US Virgin Islands, Guam, Philippines, etc.).

The mission of the organization is to grow the domestic rum category to one that rivals the world's imports by promoting the production and appreciation of American rum through education, marketing, and regulatory influence. For the first time in history, the American rum industry will have a cohesive marketing strategy that will differentiate American rum from imported brands. This trade association will also provide a unified voice for media, politics, and regulatory agencies.

Kelly Railean, President of Railean Distillers, LLC, said "there are over 80 American manufacturers of rum operating in the USA and it is time to establish quality standards for "American Rum". Ask any American rum manufacturer and they will tell you that the main obstacle to growing the domestic rum category and their small business is the unfair tax subsidies offered exclusively to rum companies operating in U.S. territories such as Puerto Rico and USVI. These subsidies restrict free market competition and give global manufactures such as Bacardi and Diageo an unwarranted hold on the American rum market. The American Rum Association is fully committed to exposing these unfair practices and providing products Made in the U.S.A.; thus providing jobs, fueling our American economy and aiding in the recovery of our economic system."

     This is interesting that we kind of have a rum civil war, of out own government subsidising foreign companies against American companies producing the same products and paying them to sell them in the United States.     I'm all for the subsidies as long as they are helping "American" interests, but when they are benefiting global giant's like the British based Diageo, I have to question how these tax dollars are being spent.   It is election year and time to ask the questions of  the politicians on this issue that has started a global war in the rum industry.   ;o)

The Parade and Fantasy Fest is Over for 2012.

It was a fun Fantasy Fest in 2012, Although Sandy tried and failed to dampen the spirits of the revelers, but the party prevailed and now it is gone.   ;o)

Cane and Abe Freshwater Rum

     A customer asked if we stocked Cane and Abe Freshwater Rum yesterday,  a rum that I had not been aware of until then.    I decided to research the rum this morning and found it to be a very interesting one and one that I plan to acquire for the Rum Bar in Key West.   This is an interesting rum that comes from Old Sugar Distillery in Madison, Wisconsin, one of those artisanal distilleries that are becoming so popular these days.

     30 year old Nathan Greenawalt is the owner of distillery and the brains behind this little operation that is producing a fine quality rum that is gathering a lot of attention throughout the world of rum.     


    My research tells me that the rum is fermented from domestic sugar cane produced in Hawaii and Louisiana, and aged 4 to 12 months in new and used heavily charred American Oak barrels.     The rum has a slightly hazy dark amber color.   Aromas of a sweet aged rum that give way to a brown sugar and maple earthy flavors.   The rum is of an oakey nature and has a characteristic robust and smooth taste.   The article that reviewed the rum say it can be sipped, served on the rocks or in a cocktail.   It was noted as one of the rums that brings new flavors to traditional cocktails.

     The rum is named in honor of a bald eagle named Abe, the mascot of the Wisconsin 8th Infantry Civil War Battalion.   ;o)

2012 Fantasy Fest Approaching Climax

Hurricane Sandy

   This week is just flying by and most of the events are going off right on schedule in spite of the windy and sometimes rainy weather complements of Hurricane Sandy in the Bahamas.   Sandy's arms reach out for a long way and the rains and winds are trying unsuccessfully to put a damper on our festivities.    I guess the fun of Fantasy Fest goes deep and the attendees refuse to let a little weather dampen the spirits or the party.   

     Today the focus leads us to the People's Parade and the Friday Night Street Fair.   The fun time of walking through the city streets of Key West decked out in a crazy costume really appealsbecause the parade  is always a huge one.   Crowds of painted and costumed partyers  really are having a fun time as usual.  The full schedule of events is available online at http://www.fantasyfest.com/schedule.cfm .     You really don't want to let the weather dampen you party spirits, get a nice tropical cocktail and join us on the streets of Key West and party on.  ;o)

Bahama Bob's Fall Daiquiri

     Having done some work in the Rum Lab lately with an old liqueur called Licor 43, I had some ideas for a new cocktail for the fall season.    Inspired somewhat by my recent trip to Cuba, this cocktail is a take off on the basic daiquiri.  

     Licor 43 is a sweet, vanilla-flavored liqueur that is produced in Spain by the Diego Zamora company. According to the producers, it is an ancient recipe, dating back to 200 B.C. and the recipe was passed down from generation to generation until in 1924 it was purchased by Diego Zamora, along with a distillery in Cartagena, Murcia, Spain. Since then it has become a very popular drink in Spain.   Licor 43 is made from 43 different ingredients, including vanilla, citrus and other fruits, as well as aromatic herbs and spices, but the recipe and exact ingredients remains a secret.

Bahama Bob's Fall Daiquiri 

• 2 oz. Rhum Barbancourt White
• 1 oz. Licor 43
• 1 oz. Luxardo Maraschino Liqueur
• Juice of 1/2 Lime
• 1/2 oz. Agave Nectar

Place all ingredients into a blender with about a cup of ice and blend until super smooth.   Serve in a martini glass with a lime wheel either on the glass or floating on top.

     This is a daiquiri has a very unique flavor that you will find very irresistible.   Keep the channels open for new rum ideas for the fall and on into the holidays this year.  The Rum Lab is still in operation and new cocktail ideas are developing.   ;o)

The Fantasy Fest Parties Continue in Key West

This is the week of the party.   It all started on Monday with the Kinky Karnival at Kelly's ion Monday and the go right through the Captain Morgan Parade, the big bash on Saturday night.    There are so many parties that it is hard to name them all, but many of them go back many years.     The schedule for the rest of the week is available online at http://www.fantasyfest.com/schedule.cfm .

     Some of the older parties like the Sloppy Joe's Toga Party in in its 29th year or the 12th annual "Living Art Airbrush Expo" at the Pier House on Friday.  There is a "Pet Masquerade & Parade" today at 5:30 at the Casa Marina Resort.     Other long running events like the "Homemade Bikini Contest", Fogarty's 11 Annual "Red Night" happens tonight at 9:00 pm.    the list goes on and on.  Tomorrow starting at noon is the "Dante's Halos and Horns Pool Party and Wet T-Shirt Contest". You don't want to miss the Green Parrot's "Monster's Ball", a collection of sea serpents, mermaids, and a host of other bizarre monsters form the sea.  This list goes on and on, most of the party's are too much fun and you can just wear yourself to a frazzle trying to make all of the parties this week.

     This all comes to its conclusion on Saturday night with the Captain Morgan Parade that runs down Whitehead Street and up Duval Street to bring the 2012 Fantasy Fest to its conclusion on Saturday night.