Bringing the Cane to the Plant

     Sugar Cane is the basis of all rum.   Bringing the sugar cane to the processing plant is quite another matter.   In different countries it is done differently, but it does require a cutting and a stripping of the outer foliage from the stalks.   In Panama it is done by hand with a machete and in other places you will find it being
done  machine.   The interesting part of this story is that we are deep into an age where machinery does our work for us, yet in many places the work is still being done by hand.  The cane here in Panama is cut by hand, loaded onto oxen pulled carts by hand, and fed into the crusher by hand.   This is reminiscent of how it was done when rum was in its infancy.


     Bringing the cane in from the fields, Panamanian workers use oxen pulled carts to carry the cane to the crusher.  These very old wood and steel wheeled carts can carry a large load of cut cane to the crusher.  Once at the crusher, it is hand unloaded and placed in the hopper and mechanically fed into the rollers of the crusher where the cane juice is extracted and collected.

Nothing like Rum from the Barrel

     It is a real pleasure to see this being done in the traditional way, with no fires burning the cane and polluting the country side.   This is a choice that was made in conjunction with the neighbors that live and work the fields around the estate.  It provides jobs to the community that would otherwise be lost to the locals.   People that I met while visiting the cane fields are very happy with the situation and appreciate the jobs and the opportunity to earn a living.

     This is the end of the road for the cane once it reaches the crusher.  From here it follows the path to becoming rum.   In some places the cane syrup is processed into sugar and the remaining molasses is then fermented into a wash from which the rum is distilled, other places the cane juice is taken straight to the fermenting tanks to become the wash.  

     Now it is time to leave the estate and move on to another rum adventure, but seeing the process through to rum is always a memorable one.  The basics are always the same, but the little things that make these rums so wonderful and different are what I really enjoy about traveling through the world of rum.  ;o)

Chris Blackwell, Ian Fleming and Golden Eye

    Golden Eye, named for the mission he was a part of during World War II, is the 15 acre estate that belonged to Ian Fleming and where he penned all of the James Bond novels.   Just after World War II ended Ian Fleming returned to Jamaica and bought the 15 acre plot of land in the banana port of Oracabessa, Jamaica, located due North of Kingston and just to the East of Ocho Rios.   After his death in 1964, the family retained the estate until 1976.   Chris Blackwell, a location scout for "Dr. No" and owner of Island Records and discovered Bob Marley, bought Golden Eye.

     The Blackwell family once owned J. Wray & Nephew, the number one rum from Jamaica.  Blackwell wanted to revive the family tradition of rum making by creating his own rum made from local Jamaican resources.   This is a classic Jamaican style pot-stilled rum that is combined with the lighter column still rum.  It has burnt molasses and tropical fruits notes with a long and fruity finish.   The rum is produced today by J. Wray & Nephew and finally headed to the United States in the very near future.



The Golden Eye Rum Cocktail

• 2 oz. Blackwell Rum
• 1 oz. pineapple juice
• 1 oz. coconut juice
• 0.25 oz. coffee liqueur
• 0.5 oz. sugarcane syrup
•  0.75 oz. fresh lime juice.

Shake all ingredients together with ice and strain into an ice filled glass. Shake ground nutmeg on the top of the filled glass and garnish with cherries.

 

     Give the rum and the cocktail a try and conger up some of the romance of Jamaica and Bond, James Bond on the beach with Ursela Andress exiting the water onto the beach in Dr. No.  ;o)

 

 

    

The Basics of Rum

Water Power for the Crusher

Wood for the Fires

Cane Crusher

Wood Fired Cooker

     What is really needed to produce rum?  It is not as complicated as you might think.   Rum is made by fermenting a sugar cane derivative, whether it be fresh pressed sugar cane juice all the way to the lowest grade of Molasses, this is all that is required.   Next we cook the cane syrup for a short period of time and then it is off to the fermentation tanks where yeast is added to start the fermentation process and create the alcohol. In the tanks, it  usually reaches upwards of 15% alcohol.  Next it is off the still where the alcohol is distilled from the wash yielding a high percentage alcohol rum.  Finally it is cut to the desired proof and bottled for consumption.

     This all sounds very simple, and the basics of it are.  The hitch comes in amassing all of the equipment necessary to do these "simple " things.  On a very small scale you can pretty much make a still in the garage.  A copper pot, a heating element, and some copper tubing are most of what you need to create your still.  After all it has been dome for centuries all over the world.



Fermentation Tanks

Wood Fired Still

     Seeing things being done in a  back to the basics way at the River Antoine Distillery in Grenada, was a real testimonial to the people of the islands during the early 1800's.  Today at River Antoine Distillery you to can see rum being produced just as they did back then.  Wood fired cookers and stills and water powered cane crushers, all used to create some pretty good strong rum. Like they say there,"It is not rum,its River".



Spring is Finially Showing Her Head in Key West

A Honey Bee collecting the nectar to make the honey

     First Signs of Spring and an idea for a new cocktail from Key West.  The flowering shrubs are beginning to bloom and the palm trees are greening up, all telltale signs of spring down here in Key West.    I love it when it first starts warming up here with the approach of spring, things come to life in a big way.   They  do it rather quickly as well.   Everything seems more lively, the birds are flying, the flowers are attracting the honey bees and the world seems to much brighter just because the sun and the warmth are back.

     This gives me an idea for a spring is springing type of cocktail.  The idea of the nectar calls upon the Agave plant, source of some really fine sweetener.  Then maybe the ginger blossom was inspirational to bring in the Barritt's Ginger Beer into play.   Now all I need is a rum and maybe something to bring it all together.    I'm feeling the urge to get out on the water, luring me to an idea of a nice Papa's Pilar Blonde Rum as the base.

 

The Pelican pondering this cocktail

Early Spring Escape Cocktail

• 2 1/2 oz. Papa's Pilar Blonde
• 1/2 oz. Agave Nectar
• 1 dash of Fee Bros. Old Fashion Bitters
• Barritt's Ginger Beer

Place all ingredients into a shaker except the     Barritt's, shake until chilled and strain into a 12 oz. class filled with ice.   Top up with Barritt's Ginger Beer and float an orange zest as a garnish.

 

   

Feeling Like its a Monday

    Got up this morning dragging after finishing a very busy week yesterday.  As I walk up the sidewalk to the office I'm reminded that I do have another long road to go down to get to  Sunday.   At least the sun is shining and this helps me pick up my feet and continue to the office and get the tasks that lie in front of me done.   Maybe if I had a hangover or just not feeling good this would be easier to rationalize, but there is no excuse for having the Monday blues today.

     There are those of you out there that are facing all the traffic and grid lock of the big city.   I really understand this as well, I saw it as I was walking down the dock watching all of the fish try to get some where and are all jammed up at the corner.   I actually saw another person on the docks this morning as I walked down to the office, this was a nice thing to just be able to say "hey, how's things with you?"   Today can't be that bad, once I get the morning tasks done, the afternoon is going to be mine.  I do have Monday's off in my world.



    I will just have to sit out on the fore deck and watch my friend the "Kingfisher" as he is searching the waters for food and see what he is up to today.  He is such a real help in deciding what really has to be done and what can be put off until some tomorrow.  He can be such a good friend and help me make the important choices and doing the right things.






     I guess that I will make it a wonderful Monday after all, it really is how you look at it.  I try hard to feel sorry for myself sometimes, but it is really hard to maintain it.  I do live in paradise,  so many great friends and a wonderful environment to enjoy my life.  We will have another fun day just because I can.  ;o)

A Happy Heron in a Fisherman's Paradise

   The Heron that is almost always around the marina when I mosey up and down the dock has the patience of a saint just waiting for his dinner to swim by so he can snatch it from the nearly glass like water and enjoy the feast.   So serene to watch him just ever vigilant in the water.  ;o)

Learning About the Daiquiri Floridita

El Floridita in Havana

     The El Floridita in Havana is famous for being the place that Ernest Hemingway spent a lot of time enjoying the daiquiris that Constante Ribalaigua created.

     Constante, who took over as owner of the El Floridita in 1918, created three different recipes that did not live up to what he was looking for in a daiquiri.    The fourth version, of which he was very pleased, he named  "Daiquiri Floridita".   To prepare his cocktail, Constante purchased a machine called a "Flak Mark", an  ice crusher from the United States.  He built a metal box with the bottom drilled full of holes to allow the water to drain and keep the ice in good condition. 

Daiquiri Floridita

    " He added crushed ice and five drops of Marasquin, a cherry flavored liqueur made from the distillation of green cherry kernels, to the original daiquiri recipe of Jennings Cox. He mixed these ingredients in an electric mixer and served the drink well cooled in a frosted glass. The strict observation of the mixing time and of the proportions gives to the Daiquiri Floridita its characteristic density, its unique texture and its inimitable taste."

     The original recipe called for the barman to put the rum in the shaker followed by one teaspoon of finely granulated sugar and not powdered sugar.  Then add one teaspoon of Marasquin (Luxardo Maraschino Liqueur), then squeeze the juice of a half lime.  Add finely shaved ice until the shaker is nearly full (Note: the ice needs to be so fine it is almost snow in its texture).  Then place the the shaker under a mixer of the type that were used to make milkshakes at the drug stores for three minutes.  The Martini glass is then chilled by filling it with cracked ice and a small amount of water.
The water and ice are tossed and the daiquiri was strained into the glass and served.



     Hemingway had Constante removed the sugar and doubled up on the rum  to create his famous "Papa Dobles" or "Papa's Double".  This daiquiri known as the "Hemingway Special" this is also being served today at the El Floridita, "La Cuna del Daiquiri" (The Cradle of the Daiquiri).
Today they do use the modern blender instead of having to shave the ice that fine, but otherwise the daiquiri is still being made to the original recipe.  

     It was a pleasure for me to be allowed behind the bar at the El Floridita to learn the tricks of making these fine and flavorful daiquiris.   ;o)

Ron Ocumare Anejo Especial - Golden Reserve

     Ocumare is a Venezuelan rum produced by Distilerias Unidas S. A. (DUSA).  The home of many very fine rums coming this fine facility in La Meir.     Ocumare Anejo Especial - Golden Reserve is only one of a long line of rums.  Names like Cacique Ron Añejo, Cacique Ron Añejo 500, Cacique Silver Premium Rum, Diplomatico Single Vintage 2000, Diplomático Ambassador, Diplomático Añejo, Diplomático Reserva, Diplomático Reserva Exclusiva, Diplomático Rum Blanco, Hacienda Saruro, Ocumare Añejo Especial, Pampero Anniversario and Pampero Ron Añejo Especial.  Although it started in Caracus in 1938, using a pot still, today the rum is produced by master blender, Andres Colmenares in a modern facility in Ocumare de Tuy.

     Today we are talking about Ocumare Anejo Especial - Golden Reserve.  This is a bold deep mahogany colored rum with strong and sweet aromas of caramel, sugar, nutty, oaken and earthy hints.  This rum comes across with a flavor of its own, not a lot of distinct tastes, but rather a naturally sweet uncomplicated flavor.  This viscous full bodied rum follows with a big finish that lingers with a well blended flavors of caramel and a hint of licorice.   Overall, just a bit sweeter that I expected, but I feel this  will be a very well received expression here in America.

Kaniche` Rums

     One of the Extra Aged winners at the Rum Bahamas Festival last weekend was Kaniche XO
Double Wood.   This is a rum that is distilled in Barbados, aged in Bourbon casks then shipped to Cognac, France and finished in Cognac casks.

Alexandre Gabriel`

     It, I assume is another  of the fine creations of Alexandre Gabriel`.   Gabriel` was the youngest to
be asked to be the master blender of any of the major wine family's in the Cognac region of France in 1989.
      "I met a small Cognac producer who needed help selling his products to finish off his stock. This was Cognac Ferrand. I fell in love with the product and with the region. It all reminded me of what I grew up around. So when I was invited to become a partner and told that no one was going to continue if I didn’t, I just said….yes.”

     His work with the Plantation Rums fro Cognac Ferrand is legendary, and it seems that Kaniche` XO is following in the footsteps of the rest of the rums that are being finished by Cognac Ferrand.

     Though I have not gotten my hands on a bottle of this rum as of yet,  I am passing on information from colleagues that I trust the opinions of.

Price

$120.00 in the 700ml size

Origin

Kaniché rums come from Barbados, one of the most representative rum centers in the Caribbean. The Barbados style is very specific, the rums are round, smooth and powerful. Distilled in Barbados, Kaniché XO has been aged in bourbon casks and finished in Cognac casks in order to reach an optimum refinement.

Taste

Showing many exotic notes of sugarcane, oaky vanilla, coconut and cocoa, this rum develops an exceptionally  round palate.

Country

Barbados  then France

     I hope this answers the questions that I have been getting in reference to what looks to be a really fine rum expression.   ;o)

 

Rum Bahamas Festival Medals Announced.

    The results of the first Rum Bahamas Festival Competition are in.  This is the first festival for the Bahamas and a very fine one it was.   There were 50 rum expressions entered and  they were judged based on aroma, appearance, taste and overall impression in a blind tasting by the ten judges from the Bahamas and the United States.

     These are the results for each category.    See where some of your favorite rums finished in the First ever Bahamas rum competition.

Flavored Rum:
Gold – Calico Jack Key Lime
Silver – Kingston Brand Coconut
Bronze – Bambarra Coconut

White Rum:
Gold – Plantation 3 Star
Silver – John Watling’s Pale Rum
Bronze – Naked Turtle White Rum

Agricole:
Gold – Rhum JM 2001
Silver – Clement VSOP
Bronze – Rhum JM VSOP

Gold / Dark Rum:
Gold – Blackwell Fine Jamaican Rum
Silver – Bambarra Reserve
Bronze – Gosling’s Black Seal

Extra Aged:
Gold – El Dorado 12
Silver – Plantation 20th Anniversary Rum
Bronze – Kaniche XO

 

 

 

 

There were a lot of fine rums entered for the competition, and these are the best of the best for the First Rum Bahamas Rum Awards for 2014.   ;o)

Caribbean Rum Journal's 2013 Rum Awards

     The Caribbean Journal's Rum journal has announced the winners of the 2013 Rum Awards.  The popularity of rum is continuing to grow world wide and so is the quality of the rums.   There are new expressions being introduced from around the world.   Today in emphasis is on quality and the growth of the category and the winners this year reflect that commitment.

The 2013 Rum of the Year is a prime example of how the long standing rum companies are stepping up for quality.  Bacardi introduced a new line of ultra premium rums called Rum Facundo for the founder of the of the company, Don Facundo Bacardi Masso.  Exquisito is a blend of fine rums between seven and twenty-three years old that have been rested in sherry barrels.

Rhum Agricole of the Year:  Rhum Clement 6 Year Grand Reserve from Martinique

Rhum Agricole White of the Year: Bologne Blanc from Guadeloupe

Best New Agricole: Damoiseau VSOP  from Guadeloupe poised to hit the US Market.

Best New Rum: Papa's Pilar Dark, a rum that is linked with the family of Ernest Hemingway and soon to be produced and aged here in Key West. 

Best White Rum:  Brugal Especial Extra Dry White Rum from the Dominican Republic. This is an excellent replacement for vodka in many premium cocktails.

Best Overproof Rum: Sunset Very Strong Rum from St. Vincent and the Grenadines.

Best Flavored Rum: Uncle Luke's Rum from Grenada via Miami. Featuring a passion fruit flavoring and released by a Miami hip - hop legend.



Best Spiced Rum: Siesta Key Spiced Rum from my friend Troy Roberts of Sarasota, Florida This rum was a hit from the start and continues to grow in popularity.

Best Value Rum:  Angostura Single Barrel Reserve from Trinidad.  This is one of the rums that really took me by surprise when I first tasted it in Trinidad a little over a year ago.  It is a really nice go to rum for enjoyable sipping.



Best Bottle Design:  This is the one and only R.L. Seale Rum from the Foursquare Distillery of Barbados.  Richard Seale introduced the bottle a couple of years ago to make sure you could get a good grip on it and there would not be any dripping as you lowered the bottle.  Did I mention that the rum inside of the bottle is very good as well.

     This year produced some great rums for the best of the year in all categories.  I'll be looking
forward to seeing what comes up for 2014.  ;o)

How Can I Really Experience Rums ?

     With nearly 5,000 or more rums being produced in the world today, how can I really get to know the category?  This is an issue even for those of us in the business of rum and have the opportunity to taste many of these wonderful expressions.

     One way is to see if a place that you are visiting offers a "flight of rum".  This is usually a half shot of each of several rums that you will be given the opportunity to sample. Most of the time without spending "an arm and a leg" finding out which ones fit your palate and which ones do not.  This idea works whether you are at a bar or even at the tasting room of a distillery.  You can be afforded this opportunity in many places offering a wide variety of rums.  The real good news is if you share these rums with some friends, you will sill be able to walk out and remember the experience.

The "Black Boat" Rum Runner's Vessel

     At the Rum Bar in Key West we offer this experience as a "Rum Run," drawn from the history of the bar as a "Speakeasy" during prohibition and that Raul Vasquez, the owner, and his history as a "rum runner".  You can choose 5 rums from our collection of 240 and taste them.   Most find this to be a very fun experience and return several time during their visit to Key West to experience more of the expressions that we offer.

     If you come across a location that has a really fine selection of rums, no matter where you are, see if you can partake in one of these tasting experiences.  ;o)

Beauty of the Mountains of Venezuela

With all of the strife happening in Venezuela these days here is what the beauty and tranquility of the mountains can look like.

Habitation Clement Holds a Celebration of the Works of Aime Cesaire, Pablo Picasso and Wilfredo Lam

     It never seems to surprise me what all goes on at the distilleries around the world besides making rum.  At the Clement Distillery it seems that they held an art showing featuring Aime Cesaire, Pablo Picasso and Wilfredo Lam.     Habitation Clement said "the exhibition was one of “unprecedented scale” in Martinique".    Here is the story that I found in the Caribbean Journal.


By Alexander Britell

It’s not the first place you’d expect to see a Picasso exhibition — but the Habitation Clement rum distillery in Martinique is putting on a celebration of the work of Aime Cesaire, Pablo Picasso and Wilfredo Lam.

The exhibition, which began earlier this month, will last until Feb. 16, 2014,

It’s not new for Habitation Clement, however, which is one of the more forward-thinking distilleries in the Caribbean, and which has had its own art gallery for some time.

The show, “We Found Ourselves,” which is being held in partnership with the Martinique Regional Council, several French national museums and the Clement Foundation, includes a total of 60 works, including an oil painting by Picasso, 10 paintings and numerous drawings by Lam and a portfolio of works by Aime Cesaire.

This year, Martinique has been celebrating the centennial of the birth of Cesaire, one of the towering figures of the island’s history.

 

Cesaire and Picasso actually met during their lifetimes, for the first time at the Peace Congress in Poland in 1948, and one of Picasso’s pieces actually refers to the image of Cesaire.

Lam himself came to Martinique during World War II, where he was interned along with Andre Breton and Claude Levi-Strauss. It was in Martinique that Lam quickly forged what would become a long-lasting friendship with Cesaire.

 

“‘We Found Ourselves’ plunges us into the wealth of friendly and fruitful encounters between these three men,” Habitation Clement said in a release. “The exhibition includes paintings, prints, sculptures and many documents that highlight the artistic and intellectual depth of their trade.”

Read More at http://www.caribjournal.com/2013/12/27/at-a-martinique-distillery-celebrating-picasso-lam-and-cesaire/

What a great exhibit, and I feel that it would have been enjoyed at any venue around the world. ;o)
 

 

Concern for my Friends in Venezuela

Barquisimeto Country Side

    The current out break of violence in Venezuela gives me cause for concern for my friends that live and work there.   I have visited the beautiful cities of Barquisimeto and La Victoria, it would be a shame to have their local beauty destroyed by the civil violence.   I have a very warm feeling for so many of the people there that I have met during my visit in 2012.   I am praying for their safety during the current strife.  

Barquisimeto Protests

     My Friend Alfonso Castillo G and Tito Cordero, who are living in Barquisimeto, I have some real concerns for them.  Alfonso sent some pictures of the violence there in Barquisimeto on Facebook the other day.    Like so many of us here in the United States, this kind of violence is always worry some. 

     Not to far from Barquisimeto is the little town of La Miel, the home of DUSA and the Diplomatico line of rums.   I would hate to see the loss of any jobs and the sesation of production of the fine rums coming from there to the current strife.   In La Victoria, Venezuela is just outside of Caracas is the home of Santa Teresa Rums.  This is another place that we have friends that I am concerned about.

   Members of the Caribbean Community are also very concerned about the problems and have

Caracas Violence

spoken out about them.  CARICOM said,"No democratic society can reasonably pursue disorder or any unwarranted subversion of democratic institutions."    The Government of Grenada also made it clear on their views of the situation in Venezuela.  “Any attempts, from whichever side of the political spectrum, to stir unrest and chaos must be condemned in the strongest possible terms,” the government said. “It must be noted that there were two national elections within the last year in Venezuela — Presidential and Local government — and the people through democratic means expressed their support for the leadership of President Nicolas Maduro".

     This is not a good thing, violence is rarely the cure to problems, the decision of the majority of the people has to be adhered to when things are not right.  The use of the diplomatic channels can hopefully solve the problems that Venezuela is currently having to deal with and life can get back to a calm again.