Back in Key West, Great Trip, Glad to be Home

Bahama Bob and Marta  Inglaterra Roof

     After eight days on the road it is great to sleep aboard Sanity Too again and my own bed.  It was a fun filled trip to Grand Cayman ant then off to Havana, in case you haven't guessed from the picture of the El Capitolia on Sunday.     It was a lovely trip that my wife and I thoroughly enjoyed.  Starting out in Grand Cayman and staying at the Reef Resort was great and then off the Havana on Wednesday for five days, then back to Grand Cayman for another two days before returning to Key West  yesterday.   This trip was great because there were so many things that I got to see that I have never seen before and a chance to return to some other places that I enjoyed so much last September.

La Terraza de Cojimar

     Part of the fun of this trip was that I had my wife with me to share the experience. It is such a great thing to see the awe in her eyes as we moved around the amazing areas of Havana and the surrounding towns.    It was an opportunity to visit Cojimar, the fishing town where Pilar, Hemingway's fishing yacht spent a lot of it's life, and the La Terraza de Cojimar, the restaurant that Hemingway and his Captain Fuentes would eat and drink after fishing.

Tropicana Outdoor Theater

     An evening at the Tropicana was very special as well  Seeing this historic cabaret night club right out of the Thirties blew me away.   Dinner and a 1939 style extravaganza cabaret show in the spectacular outdoor theater made for a pretty terrific evening.   Nights at La Floridita, and the recently reopened Sloppy Joe's in downtown Havana added to the color of the five day stop over.  

     No trip to Havana would be complete without the chance to enjoy some very special rums of Cuba, and this trip was no exception.   Not only Havana Club, but Santiago de Cuba, and Ron Varadero.   I did run across a bottle of the no longer produced Havana Club Barrel Proof, that the gang of us immediately polished off at the La Terraza de Cojimar.  I kept the bottle, it will be on display at the Rum Bar today.

   I will be covering in more detail the many stories of what happened on this extraordinary trip during the next month or so.  Keep your eyes out for some really fun things and places that we visited during our five days in Havana and four days in Grand Cayman.   ;o)

Grand Cayman Tonight and Back to Key West Tomorrow

     It has been a long and fun trip, visiting a lot of very special and interesting places.   I will be back in Key West Tuesday and resuming my normal write and post instead of the scheduled posts of the past week or so.

     Yesterday as a travel day and like wise today, I have had a wonderful time traveling and visiting some new and exciting places and seeing many very exciting places, shows and museums.  

     I am planning a series of stories that will cover this trip over the next few months and the review of several new places , rums and events that I was lucky enough to attend.

     By the way it was Ernest Hemingway's Birthday yesterday, had he lived he would have been 115 year old on Sunday.   This is a man that lived the life any one of us would love to lead.  He did what he felt like doing, wrote like no one else, and wasn't afraid to try something new, and when he could no longer live this life he loved any more, he ended it.   He lived and ended his life in a way that only he could have done.   ;o)

If You're Wondering Where I Am, Just Guess

     For the past four days I have been out of Internet range, but having an enlightening time chasing all of the unusual spirits that make this island so special.    During the next few weeks you will be able to enjoy more of the fun travels and things I got to enjoy there right here on the blog.  Any Guesses where I am?  ;o)

Wandering Georgwetsown and the West Side of Grand Cayman

    Quite, just the opposite from life on the east side of Grand Cayman, the west coast is a bustling metropolis for industrial and tourist.  Seven Mile Beach is the Tourist Zone of Grand Cayman.   We leave out of the Reef Resort and follow the southern coast to Georgetown and the Seven Mile Beach area.    The view from the highway as we travel down the coast toward Georgetown is absolutely incredible.   We play peek a boo with the ocean and the vegetation as we proceed toward Georgetown.

Once in Georgetown we make for the coast road along Seven Mile Beach and up to a place on the northern end of Seven Mile Beach known as Hell.  Once you see this amazing area, you'll know why they call it Hell.  The carbonate rock is being eaten by organisms that consumes carbonate rock for its existence.  This leaves the holes and craggy rock formations that look as though "Hells Half Acre".

     After leaving Hell it was off to the northern part of the Seven Mile Beach area and the Turtle Farm and the Dolphin Experience.   We went into the Dolphin Experience for lunch and got a huge bonus show as we sat down for lunch.   The swim with the dolphins experience was getting under way.   It was a great show watching the dolphins go through their paces and giving rides to the visitors in the water.    Pairs of the dolphins would lift the visitors up and whisk them across the water with their noses under their feet.



     There were restaurants, shops, hotels and bars lining the beach.   This is a great area for the cruise ship passengers and the other tourists that are teeming in the area.   It is really a great area for tourists with all of the other natural and man-made attractions in the area.   Grand Cayman is a great and diverse island offering the secluded quiet areas as well a
s the bustling Seven Mile Beach areas that bring the tourists flocking,   This is a place that you need to consider for a vacation spot if you haven't already been here.  ;o)

The Reef Resort: What a Very Special Place

     The days here on Grand Cayman were very special and fun, a big part of this was the enjoyable time spent at The Reef Resort at the east end of Grand Cayman.     This full service resort with it's beach facing suites make the mornings just so special while staying there.   My early rising habits serve me well in being able to see spectacular sunrises and beachfront scenery everywhere I go.     The views from the balcony of these suites are some of the best any where.

     The resort is located on the opposite end of the island from the hustle and bustle of Georgetown and the Seven Mile Beach, but is worth the 1/2 hour drive to get there.  Even having to go back and fourth to visit the Seven Fathoms Distillery, the drive is very relaxing and scenic.   After arriving on Grand Cayman we traveled in our rental car up Seven Mile Beach and visited Hell before heading out to the Resort for a great afternoon of sun, sand, fun and spirits.   The 1600 foot white sand beach is private and quiet, making for a perfect place to tan and relax.

     The resort was completely rebuilt after the devastation of Hurricane Ivan in 2004.   The hurricane closed the resort for
four months and it was back in business.  Today it is boasting 152 rooms that are just wonderful for the guest that really like to be in a very private and scenic environment.   Just to short of a stay, but I'm sure I will return again.    ;o)

Hemingwway Days in Key West

  

    This week we are celebrating Ernest Hemingway's 114th birthday, Sunday July 21st, with the crowning of the new
Hemingway look-a-like at Sloppy Joe's.   During the week there will be several events
including Hemingway Granddaughter Lorian Hemingway Short Story Competition.   There is a museum exhibition of Hemingway memorabilia, a there day Marlin Fishing Tournament, and the Key West rendition of the San Fermin Festival Running of the Bulls.    


    The Hemingway years in Key West were some very productive years with his Wife Pauline and three sons Jack, George and Patrick.  He wrote  "Farewell to Arms" and several other books while in Key West and started "For Whom the Bell Tolls" which was published in 1940.   He spent from the winters from 1928 through 1939 in Key West before moving to Finca la Vigia just outside of Havana.

     This week promises as usual to be a rollicking crazy week that Hemingway brought to the island when he and his "Mafia" were partying and fishing her back in the 30's.   It is a week to participate and not a spectator, come down and join in all of the fun.   You can stop by the Rum Bar and have a "Papa Pilar" rum, the one that is made in the style of his life.

   Today is the start of four days without Internet access available, so there will be some blogs that were written in advance to keep the daily stories  happening. ;o)

Touring Cayman Spirits Distillery

     Cayman Spirits Company Distillery is a very interesting operation that has just completed its move into the new facility in the industrial area of Georgetown.   This is a very unusual distillery not only for their methods of creating the rum, but their for aging of the rum.  

     Starting with the fermentation, they start with molasses that is purchased from America, then add locally grown sugar cane pressings to the mix for added flavor.  They preter the blend of sugar cane syrup and molasses rather than just either one of these.   After tasting the distillate fresh off of the still I have to agree.   This one of the most flavorful distillates that I have ever tasted.

    These are very modern combination stills.  The wine starts out in a pot still and then to a column still and finally to another pot still / column unit to finish the rum.    The rum is very clean coming from these stills and very flavorful.   The operation is able to produce about 200,000 liters of rum per year.   Part of the production is used for flavored rums like Coconut, Banana, and some others that are currently being perfected.   The rest of the rum is aged in barrels, some in warehouses while the very special rums are aged in seven fathoms of water off the coast of Grand Cayman. 

     This is the very unusual aging method that makes their "Seven Fathoms" brand of rum so unique.    This is their top of the line rum at this time and has some nice characteristics for such a young rum.    Being able to age the rum under water has many benefits, first the constant motion of the ocean keeps the rum agitating with in the barrel.  This will speed the aging process as well as giving the rum a very consistent flavor.

    The distillery also produces a line of rums that are known as "Governor's  Reserve" line of White, Dark, Gold, Spiced, Coconut, and Banana rums.  These are all very young rums that do have very nice characteristics for their young age.

     This is the only distillery in the Cayman Islands and a very unique one.   They are showing very creative ideas that are already beginning to show some very  positive results in their products.   I look forward to seeing where they go with these programs.  The Seven Fathoms rum is being imported into the United States, but the rest of their products are strictly being sold in the Cayman Islands.   ;o)

The East End of Grand Cayman

     We arrived safe and sound on Grand Cayman after a wonderful flight, cleared Immigration and Customs  then off to pick-up the rental car.  We were off on a new adventure.  It took us about an hour to drive from Georgetown through the little villages of the southern Cayman coast to The Reef Resort.    This is a great end of the island, it is peaceful and quiet with a prevailing wind that keeps everything cool and comfortable outside.   Wonderfully natural place with  just enough of the convinces to be comfortable.





    First stop after check in, the Tiki Bar and a chance to try a couple of good local rums.    
Governor's Reserve is a really nice rum that is made here on the island by the Seven Fathoms Distillery is a really nice gold or spiced rum.    The Tiki Bar has a small cask they keep on the bar filled with spice rum that is aging waiting to be enjoyed.   It is really neat to have your rum drawn from a cask on the bar.  It really adds a feeling of being a pirate in a remote island.   It feels this way anyway because we are so far from the rest of the world.

     The evening was a lot of fun sipping Havana Club Seven Year Old Rum and chatting with the really fun and friendly barman.   It was a pleasure to enjoy the fine flavor of Havana Club Rum, a libation we are deprived of by our government of the "free" in America.   Enough of my political comments and back to the fun.   Sitting at a Tiki Bar watching the waves ebb and flow sipping rum, It just doesn't get any better.   ;o)

Grand Cayman Here I Come

Final Approach to Grand Cayman

   If this is Monday, I'm enroute to Grand Cayman.   This is going to be a great visit, staying at the Reef Resort, and visiting the Seven Fathoms Distiller
y.   I love to fly into Georgetown Airport in Grand Cayman, it is always a beautiful approach with the cruise ships below and the beautiful waters as you near the island.   I just find Caribbean Islands to be the most wonderful places anywhere to visit.   The colors of the sky and the water highlighting the land and its landmarks.


Seven Fathoms Distillery

     Tomorrow we are the guests of Seven Fathoms Rum Distillery for what promises to be a very exciting and educational tour.   The entire concept of aging rum below the sea really fascinates me.   How this is done is going to be a great education in innovative maturing of rum.   The big plus is the chance to taste and enjoy the expressions of their labors.



Hell, Grand Cayman

   Weather permitting after the tour, a trip to Hell might be in order.  Hell I say, Yes Hell,
the City with its own post office and everything just outside of Georgetown.

   


Did I mention that we are staying at the Reef resort and really looking forward to the evenings of entertainment there.  Do You remember the movie  "The Firm", The Grand Cayman part of that movie was filmed there featuring our friend George "Barefoot Man" Nowak, and of course the others Tom Cruise and Gene Hackman.   This is one of the more beautiful resort around and we are sure of all the fun that is in front of us.   ;o)

Sunset and Fishing Boats

     Some evenings as I gaze from the back deck of the boat, I find the sky very mysterious.  Tonight was one of those nights, the hazy gray as the sun was setting turned the sun into an orange ball of fire falling into the sea.   The fishing trawler sitting between me and the sun made it even more attractive to watch.  It was as though the sun was going to jus devour it as it dropped behind it.   I love the evenings and the sea.   ;o)

Soggy Dollar's 43rd Anniversary Party Today

     The Soggy Dollar is celebrating it's 43rd Anniversary today with a big "Beach Bash" on White Bay in Jost Van Dyke.   The Soggy Dollar, home of the Painkiller Cocktail is pulling out all of the stops and turning up the fun for the occasion.   The entire staff has put together a great party for you to enjoy today.  If you happen to be in the area today you won't want to miss this one.   If not, mix up a Painkiller where ever you are and lift one to the Soggy Dollar Bar on its 43rd Anniversary.

Bartender Mic at the Soggy Dollar

      George Myrick, Originated and Perfected the Painkiller at Sandcastle's Soggy Dollar Bar in the 1970's, this smooth, full-flavored rum cocktail has become the essence of Caribbean imbibing"    Now in it's 43rd year and the sales of the Painkiller keep growing and growing.  You need to stop by and see Mic and have him make one for you today if you are in the area.

View from the Soggy Dollar Bar

   The scenery alone is all the reason you need to go to White Bay, but a easy swim into the beach and a visit to the "Worlds Best Beach Bar" makes the trip even more special.   I'll be there in December and can't wait to spend a day on Jost Van Dyke and toss back a few painkillers with my friends at the soggy Dollar and just relax for a while.

     The Painkiller

• 1 1/2 oz. Crème of Coconut
• 1 1/2 oz. Pusser's Rum
• top up with Pineapple Juice
• splash of Orange Juice

Place all ingredients in a shaker filled with ice, shake until chilled and pour into a pint glass and top with fresh ground nutmeg and maybe a touch of cinnamon as well.  Garnish with an Orange wheel and a cherry.

     If you are not at the Soggy Dollar, and in Key West, stop by and have a "Painkiller" with me at the Rum Bar on Duval Street.   Join my friend Mike and lift a glass to honor the Soggy Dollar Bar on its 43rd Anniversary.   ;o)

Tanduay Rums Arrive in the USA

Tanduay Rums

     Rum from the Philippines?   Yes the distillers of Tanduay are finally going to distribute their rums here in the United States.    First in Connecticut and Florida then to the rest of the states as the distribution system is gotten in place.  

     This is not a new rum company, nor is it a small one either.   Founded in 1854 in the Philippines, this rum company is second only to Bacardi in sales world-wide.  “As we began to lay the groundwork for making Tanduay a global brand, it was clear that the United States was an important, yet untapped market,” said Lucio K.Tan, Jr, President of Tanduay Distillers, Inc. “Brand Action Team, Beacon, and MHW bring to the project track records in successfully launching new spirit brands, and possess strong category experience that will help us quickly establish a U.S presence.”     Tanduay will be first introducing a Gold and Silver expression of their rums, and some aged rums will follow.  

    Brand Action Team will be doing the marketing and Beacon Beverage Imports the importing of the rums.   The United States is a critical part of becoming a global brand, and they have been working very seriously to make their introduction  a strong one and their rums a favorite in America.  ;o)

Much Anticipated Bayou Rums Now Available

     Louisiana Spirits  of Lacassine, Louisiana has made public the first two expressions of their rums.  There is a Silver and a Spiced rum available now, in addition an aged one coming soon.    Trey Litel, President of Louisiana Spirits said, "Bayou Rum uses 100% Louisiana sugar and molasses and uses a "Sugar House" recipe to create the rums."   The recipe is based upon an early 1800's distilling that took place in the Louisiana sugar plantations of the era.   The addition of raw unrefined sugar to the molasses smooths the rum emerging from the pot stills.   Litel says that the taste compares to Dominican Republic rums, in that it has a fuller flavor that light industrial silver rums.  

     Having grown up on Contraband Bayou, many good memories have inspired the group to celebrate the state and their childhood by naming the rum "Bayou Rum".    The rum is first being introduced in its native state of Louisiana an then off to Florida and other states for their chance to taste these rums.   Jeff Murphy, Head Distiller said that they were aiming for a great tasting rums to be
come a part of the internationally known Cajun culinary culture, and this starts with local ingredients.    It has been found that the fresh local ingredients are a significant factor in the taste of the rum.     This combined with the "Sugar House" recipe is responsible for these more flavorful rums.

     It is the desire of Louisiana Spirits to recapture the historic role of Louisiana as a sugar cane rum producer making use of the availability of raw materials from the second largest producer of sugar cane in the United States.  This has also had a very positive economic effect on the area producing many new full time jobs and opportunities for all connected to the farming of the sugar cane.

    Produced in the largest privately owned rum distillery in the United States, utilizing the most modern state-of-the-art technology in all phases of the rum production.   This plant also offers tours of the facility, a tasting bar and a gift shop for your pleasure.  

   This place is like a mini theme park that you need to visit if you are in the area.  Take some time to taste these wonderful American Rums.  ;o)

Robert Burr Announces The Legends of Rum in New Orleans

Robert Burr

     Robert Burr of Rob's Rum Guide, announced  today, The Legends of Rum at this years Tales of the Cocktail in New Orleans.   The event is scheduled for  4:30 pm on July 20th at the Royal Sonesta Hotel, 300 Bourbon Street in the Fleur de Lis Suite.  Robert Burr says, "In all the world, there are but a few distinguished individuals who have achieved the pinnacle of mastery of the rum making and blending process. These masters of rum are legends in the spirits industry, known for their outstanding achievements and notable expressions."

   Robert has put together a group of 8 of the most distinguished blenders and distillers in the world for this event and it is one the true rum enthusiast will not want to miss.  Here is your chance to meet Manny Oliver, Master Blender from Bacardi, Richard L. Seale, the master of Foursquare Distillery in Barbados, Allen Smith Master Blender at Mount Gay Rums, Tito Cordero, Maestro de Ronero at Distileria Unidas of Venezuela, Alexandre Gabiel of Plantation Rums, Cognac, France, Vidia Doodnath, Master Distiller at Angostura in Trinidad, Phillip Prichard, pioneer of American Crafts Rums at Prichard's Distillery in Tennessee, and Lorene Vasquez manages the distilling, barreling, and aging of Ron Zacapa in Guatemala.  This is a true "who's Who" of rum masters and an event that you really do not want to miss.

     You will be able to meet and greet these wonderful people during the two hour long event.  The really great new is you will be able to taste many of the legendary rums that these blenders and distillers have created. Robert Burr tells us "The fine art of fermentation, distillation, aging and blending rum takes years to achieve the ultimate success. To create products worthy of acclaim and awards is a life-long endeavour. To savor these ultimate expressions is to appreciate the extraordinary skill involved in every step of the process."  

    If you plan on attending this even please R.S.V.P at The Legends of Rum website at http://www.legendsofrum.com/events.html.   Space is very limited so get your reservation in early and avoid missing this one of a kind event.   ;o)

Travel Time Coming Up Next Week

Nelson Dilbert and Walker Romanica

     Time to get back on the road again next week.   Headed for Grand Cayman and the opportunity to visit the Seven Fathoms Distillery in Georgetown.   The Founders Nelson Dilbert and Walker Romanica have graciously invited us to tour the facility and explain the process of aging the rum in seven fathoms of water rather than in a warehouse.   This team really shares a passion for the art of rum making and has some very unique ideas about how it should be made.   This is an exciting concept and one that I am looking forward to seeing in person next Tuesday.

     The concept is based on the consistent temperature and humidity within the vessel and the push and pull of the tides massaging the rum.  The movement of the tides if you will rotates the rum and allows more of the rum to make contact with the barrel.  This  will give the rum a more consistent finish and aid in the maturing of the rum.   This is a really interesting concept that I am looking forward to learning more about when I get to the distillery.

     I did get a chance to sample the rum a couple of months ago and I found it to be quiet nice.  This is going top be a wonderful experience seeing the facility and meeting with the creator of this rum.   ;o)

Playing Around with Pink Pigeon Rum

     One of the new rum that I have come upon this year is Pink Pigeon, a very uniquely flavorful rum from Mauritius.   The rum gets its name from a pink pigeon that is indigenous to the area and no where else.  According to Wikipedia the pink pigeon is found on Mauritius in patches of forest in the national park region of the southwest, as well on Ile aux Aigrettes, a nature reserve off the southeast coast of Mauritius. Further plans to release populations of the pink pigeons in the east coast mountains are under way. 

     I discovered that this is a very difficult rum to use in cocktails, because of the very unique flavors, but I was able to come up with this one recipe that worked very well.

Candy Pigeon Burst

• 1 1/2 oz. Pink Pigeon Rum
• 1/2 oz. DeKuyper Butterscotch Burst
• 1/2 oz. Crème of Coconut
• Juice of 1/2 Lime

Place all ingredients in a shaker filled with ice and shake until chilled, pour into a Collins glass and garnish with a lime zest.

Give this one a try I think you will be pleasantly surprised.   ;o)

    

    

Sunset in Key West

     One of the biggest attractions for the visitors to Key West is Mallory Square and the Sunset Festival.    This attraction is always a lot of fun and filled with local artisans and characters to entertain you, but the headliner is mother nature and her light show as the sun drops into the sea each evening.   This is just one of the very different ways that she fills our eyes with wonder as she performs her magic at the end of each day.  ;o)

Cruzan Distillery and St. Croix

    The morning was a beautiful one as we waited for the arrival of the seaplane on St. Thomas.  We were headed for St. Croix and an opportunity to visit the Cruzan Distillery.   This was going to be a fun day, not just for the visit to Cruzan, but a seaplane ride and an opportunity to see St. Croix as well.    The plane scooted across the harbor and into the air and 20 minutes later we splashed down in Christiansted, St. Croix.

     The little village of Christiansted is one of those European look towns with historic buildings and narrow streets.   This is a  warm village with many shops and great little water front restaurants.    We managed to hire a cab for the day and off we went to visit the Cruzan Distillery.









     Upon arriving at the distillery we were taken into the welcome center and introduced to some of their fine products, the rum you know.  They later took us on a tour of the facilities.  First to the fermentation tanks, then to the still and the aging sheds.  This was a surprisingly small distillery, but it was able to produce a large amount of rum anyway.    I found it interesting that they were able to use the dregs of the distilling process to make cattle and poultry feed.  They were able to make use of most of the waste materials.  

    The real important part of the story is the rum, and they do make some very nice rums.  The majority of the product is put on tanker ships and hauled to Auburndale, Florida and flavored and bottled at the plant there.   Some of the rum is aged at the distillery and bottled here in St. Croix.  The flavored rums are great for punches and other tropically unique cocktails.  The Aged rums are wonderfully smooth and flavorful for more traditional cocktails and sipping.

    This was a fun and filled with interesting information and some really good tasting.  Plus the chance to visit St. Croix and a seaplane ride to get there and return.   The people of St. Croix were warm and very helpful for us on the trip, and I look forward to a return visit in the near future.  The rums were very good too.  ;o)