Back again by Popular Demand: Bahama Bob's Painkiller Recipe

Mic, Barman at the Soggy Dollar Bar

  For all of those that were disappointed that I did not include the Painkiller recipe in my book, and missed this article before, here is your chance to get to know about it.   The painkiller is a great drink who's origins go to the Soggy Dollar Bar in White Bay, Jost Van Dyke, British Virgin Islands.        

     According to the Soggy Dollar Bar  web site, here is how it goes.  "Originated and Perfected at Sandcastle's Soggy Dollar Bar in the 1970's, this smooth, full-flavored rum cocktail has become the essence of Caribbean imbibing.

The correct concoction of premium dark Rum, Cream of Coconut, Pineapple and Orange Juice (proportions are secret), topped with fresh grated Grenadian Nutmeg makes the swim (no dock) to the Soggy Dollar Bar worth the effort.

Perhaps it's the setting of White Bay, the thirst from the swim, the perfect blend, or just because of the tradition of the Original Painkiller at the Soggy Dollar… whatever the reason, Welcome and Enjoy"

     Today in the United States, it is a "trademarked cocktail" by Pusser's Rum, there for to be called a "Painkiller" it must be made with Pusser's Rum.  This is not a bad thing, the Pusser's Rum has a unique flavor and is very well suited to the flavor profile of the "Painkiller".

Bahama Bob's Painkiller

• 2oz. Pusser's Rum
• 2oz. Cream of Coconut
• 2 oz. Pineapple Juice
• Splash of Orange Juice

Place all ingredients into a pint glass filled with ice.  Shake until chilled, top with fresh ground nutmeg and garnish with an orange wheel and a cherry.

   I hope this takes care of those who were disappointed that it wasn't in the book or missed it the last time I published it.   Enjoy your fun and flavorful "Painkiller" at home now.  ;o)

 

Communicate the Message: Under 21 No Alcohol Period

MADD Campaign: Parents Should Tell Kids Alcohol Use 'Completely Unacceptable' Before 21

 

     'Do they really believe it is that simple?' asks former Mulberry College president.

 

     Mothers Against Drunk Driving launched a new campaign with Nationwide Insurance on Tuesday, encouraging parents to communicate a "clear no use" message about alcohol to children under age 21. 

     "It's crucial for parents to have ongoing, intentional conversations with their teens about alcohol, but it's also important to make sure the message they're sending is clear - no alcohol before 21," said Bill Windsor, Nationwide Insurance's associate vice president of consumer safety, in a press release. 

     "Our kids are listening; but what parents say and how they say it makes all the difference," added MADD National President Jan Withers. 

     The new campaign is premised on an online survey of 655 high school students - most of them between ages 14 and 18 - by SurveyMonkey. Around 70 percent of respondents said they had never consumed alcohol. 

     Around 59 percent of the respondents said their parents found it "completely unacceptable" for someone their age to drink - 8 percent of whom were active drinkers, according to MADD. The remaining 41 percent said their parents found it either "somewhat unacceptable," "somewhat acceptable" or "completely acceptable" - and 42 percent of that group were active drinkers, MADD said.

 

Read more at  http://www.usnews.com/news/articles/2014/04/01/madd-campaign-parents-should-tell-kids-alcohol-is-completely-unacceptable-before-21 

 

     This is a so very true, communication with your children is so critical to their behavior.  There have been TV ads dealing with alcohol and with drugs being consumed by children, telling how you need to talk to your children.   Believe it or not, children do listen to parents when you take the time to talk to them.  Time spent talking before the problem raises its ugly head is so much more beneficial versus punishment for getting caught.  If you don't let them know your feeling on the subject, they will act on their own curiosity or peer pressure rather that your advice.   Just talk to your kids and make them aware of your feelings on the subject.  ;o)

The Dawning of a New Sunday

     I love the early mornings down here in Key West.  After a stint in North Carolina last week, I'm really happy to be walking down the dock at dawn and enjoying all the beautiful colors and the sun starts to bring light back to the island.  Hope your morning is just as enjoyable and you have a wonderful day.  ;o)

Washington is at it Again

Not Actually, but the same thinking is appearing again

     Here we go again, trying the same old tactics that were tried with a miserable failure during Prohibition. 
 

     "Following the American Revolution, Congress taxed citizens for the first time when it added 25 cents to the cost per gallon of whiskey. Although the public initially refused to pay, to this day Congress continues to tax liquor. So does each state."

     "But Congress is reconsidering its approach to the alcohol excise tax in the form of two bills that, if passed, would reduce the federal tax on beer, which is now 5 cents per bottle."

 

     "In practice, the excise tax on alcohol has been a revenue measure, even though back then Alexander Hamilton said it would not be a bad thing if it encouraged temperance." said Philip Cook, professor of public policy and economics at Duke University. "But if we do take seriously the issue about health ... then there is a very strong case for restoring the tax level . and (making it) higher."

 

     "Doubling alcohol excise taxes for beer, wine and liquor would "be associated with an average reduction of 35 percent in alcohol-related mortality, an 11 percent reduction in traffic crash deaths, a 6 percent reduction in STDs, a 2 percent reduction in violence and a 1.2 percent reduction in crime," the report said."

 

     "By the late 1800s, the alcohol excise tax was the largest domestic revenue source for the federal government. It was replaced during Prohibition by the newly implemented income tax. Since repeal, it has returned and has been raised periodically."

 

Read More at  http://www.coloradoan.com/article/20140329/NEWS01/303290108

 

     I remember the same arguments some years ago about the cigarette industry, the doubled and tripled the tax until cigarettes went from $1.00 a pack to nearly $10.00 a pack and the only real effect is that it is harder for the people of lesser means to buy their cigarettes which they still buy, cutting out other things that should be of more importance.

 

     If the government would spend as much time cutting the pork out of the budget as it does taking the easy route of adding more taxes, the behemoth  we call our government would not cost us like it is.    It is the government's job to be smart and take care of the issues that were set up in the Constitution, but rather they spend their time creating more and more financial problems for the country.   

 

     You are not going to stop people from drinking their beer, wine and spirits by taxing them to death.   Spend your time cutting the fat out of the system.  Congress and the Senate spend more money playing "Politics" than they do actually solving problems.  ie. the latest Supreme Court decision to basically eliminate limits on political fund raising.   Plane and simple people, we need people in office at all levels that will take their job serious for "We the People" and less interest in just lining their pockets.  ;o)

 

    

 

 

 

 

 

 

 

 

 

The Mojito According to Bahama Bob

     The Mojito is one of my favorite cocktails and one that is actually very easy to make properly.  But, to many really creative ideas have really ruined it.   This is a cocktail with it origins in Cuba during the days of slaves cutting sugar cane.   The slaves are the ones that have been given credit for it's creation and I feel rightfully so.  The cocktail has come to the forefront in popularity in recent years and still one of the most refreshing cocktails ever.

     The trick to a good Mojito is don't over think it.  It is simply lime, sweetener, mint, rum and club soda, anything else is just there to cover up mistakes.   Two things ruin mojitos, over muddling and lime rind, both release bitter tars that can not be sweetened away.   Follow these simple instructions and you will have yourself a really tasty mojito even at home.

Bahama Bob's Mojito

• Juice of 1/2 Lime
• 1/2 oz. Sugarcane Syrup
• 7 to 10 Mint Leaves
• 2oz. Clean White Rum (not sugared or with flavors added)
• Top up with Club Soda.

Squeeze 1/2 lime into the glass, add sugar cane syrup and mint leaves.  Now muddle gently with a smooth end muddler, mint is an herb and only needs to be bruised to release the flavor.  Fill glass with ice add the rum and shake until chilled.  Top up with Club Soda and garnish with a lime wheel and/or a sprig of mint.

   Follow these simple instructions and you will be enjoying a first class Mojito at home tonight.  ;o)

Bahama Bob's Barrel Juice will be Available in May

     The newest in the line of Bahama Bob's Juices is going on sale in May.  This one is going to be similar to the Bahama Bob's Bark Juice currently being  sold at the Rum Bar in Key West.  Barrel Juice is being made from cut up pieces of old rum barrels from the Cayman Islands.  They have been soaked in Rhine Wine and agave nectar until saturated, then the wine and agave nectar are then dumped out and the bottle refilled with 151 proof rum.   This is allowed to sit for a time aging the rum in the barrel pieces providing a wonderfully flavorful experience.

     This is the third in the lineage of Bahama Bob's Juices, and hopefully just as flavorful as the Bark Juice was before it.   Bahama Bob's Root Juice was the original, followed by Bahama Bob's Bark Juice, and soon to be available the newest of the  juices, Bahama Bob's Barrel Juice.   Both of these juices have been very successful at the Rum Bar in Key West over the past 5 or so years, and I look forward to the newest of the juices to follow right along in popularity.


     Thursday May 1, 2014 is the projected introduction date for Bahama Bob's Barrel Juice and we are looking forward to having so many of you that have been enjoying the previous expressions around to try it.  

     The  barrel pieces come from the fine people at the Cayman Spirits Company, makers of Seven Fathoms Rum and many other fine rums .   These pieces are cut from the old barrels, they were intended for use in bar-b-que pits along with the charcoal to create a better flavor for grilling, but I think that it will really be better used to enhance the flavor of some really good rum instead.
 

      Like its predecessors, Barrel Juice is a one of a kind in that as the jug gets down to the point where another bottle can be added, it will be and the juice will be replenished until such time that the wood has run it's course and is no longer smoothing the rum.  Then I will hopefully have a new idea and a new juice to replace it.  Most of these have lasted 2 or more years before the  flavor and smoothness begin to fade.  Let us see if the barrel pieces do better as far as their longevity.  ;o)

Homeward Bound Today

My lodging on Lake Norman

    It is always nice to get off of the rock once in a while, but I find that no matter where I roam or visit, I ultimately love getting back to Key West.   This little rock provides me with a lot of comfort and inspiration to keep writing, and pressing ahead with new projects and lots of fun.   Though the trip was a business trip, I did find some time in the evenings to get together with a number of old friends.   Always good to see them when ever I get up this way and have the opportunity.

Karaoke with Gary Woods

     Today I board a jet in Charlotte and in just over 2 hours I will
be back on the boat and picking up life where it left off on Sunday evening.   Wednesday is not a real exciting day for most people, but for me it is a chance to get together with a lot of friends at the Hurricane Hole and make some noise.  Yes, it is Karaoke night with my friend Gary Woods spinning the discs.   There is a regular crowd of us crazy people that are brave enough or at least drunk enough to go up and belt out a song or two, but mostly just having a fun evening.  

     My arrival back at Key West at 5:11pm gives me just enough time to get to the boat, toss the luggage aboard, change and be at the Hurricane Hole by six for the start of karaoke.    It is always fun on the road, but the old adage of "there is no place like home " rings so true for me when I get to return to my fun little island.  ;o)

Home Sweet Home and at the Hurricane Hole



Taking Care of Business The Story of Raul Vasquez

     Raul Vasquez owned what is now the Speakeasy Inn and Rum Bar during Prohibition.   This is a great story adapted from an article in Martello, a publication of the Key West Art & Historical Society, from 1967­ ten years after Raul Vasquez passed away.

 

This is a true tale of one Raul Vasquez, an enterprising resident of Duval Street who needed to provide for his family and knew of a way to get it done.

Prohibition was a sad state of affairs visited upon those United States citizens who occasionally liked to indulge their taste for alcohol. For almost four years, it was illegal to manufacture, import, export or sell the spirit. Government Agents busted distilleries and raided speakeasies in cities around the country. But who was looking at a little island down off the coast of Florida? Only the drinkers (and those who supplied them,) it seemed.

Key West was a wide-open city, and both residents and tourists alike kept suppliers working night and day bringing in boatloads of rum from Havana. There were few legitimate, good paying jobs in 1930's Key West, so in order to make ends meet, Raul Vasquez decided to become an supplier..

He had never been to Cuba, but he knew it was 90 miles south of Key West. He knew there was rough water, but he had been out in the Gulf Stream many times and wasn't afraid.

He had a small but sturdy boat with a pretty good engine that he figured would average about five miles an hour, so that he ought to be able to make the journey to Cuba in a day and a night.

Navigation had never been a matter of special interest to him, as he went from Island to Island and had never got lost. But since Cuba was away over the horizon Raul felt that he should have some means of knowing exactly in what direction he was going. He bought a small compass and discussed its use with some of his fishermen friends.

He also needed some assistance­ someone to load and unload the cases of liquor he expected to acquire, and so he got a waterfront character who had been out with him before. Then, with some water jugs and plenty of gasoline, they headed out to sea, generally following the path taken by steamers. Inasmuch as the one-man crew did not know their destination, he didn't show alarm until the boat was well out of sight of land.

As this occurred when night was coming on, Raul suddenly had a mutiny on his hands and was obliged to use his pistol to keep the "crew" subdued.

Also, Raul noticed that his compass acted peculiarly when he moved one way or another around the engine, and that the needle seemed to point at the engine rather than "due north." This presented a problem, but Raul had heard that a boatman could steer by the stars, and so he tried to keep going in a direction consistent with a star that he chose. Somehow, he made it to Cuba, though not on the schedule he had set for himself and not anywhere near Havana.

It took him five days, in fact, to get to the capital and pick up his load of liquor. The mutineer accepted the situation and helped load the boat. The dealer who was supplying the bottled goods thought Raul's boat was merely a dinghy and that he was going to transfer his cargo to a larger boat outside the harbor.

Raul got some more information about navigating before setting out on the return journey because Key West, he could readily see, was not going to be very easy to find.

He had engine trouble, and the heavily overloaded boat floated helplessly and perilously in some very rough seas for many hours. They came close to running out of fresh water, and Raul was a very tired and bewildered and worried man, but he refused to lighten the boat.

He was somewhere in the vicinity of Big Pine Key when he finally sighted land. He made for shore and encountered another boatman from whom he tried to buy water, gasoline and food. The man, however, suspected Raul had liquor aboard and he demanded some of it. Raul had to give in, and surrendered a single bottle. He boasted for years that, after all he had gone through bringing the rum back to Key West, he'd only lost that single bottle.

Raul led a very interesting life here in Key West and became a legend of the era and the years following prohibition, he opened Raul's Club on South Roosevelt  in the area of the  East Martello.    Raul's Club would bring in famous entertainers for the locals to enjoy, and was also know for Raul's trained fish on display at the club.   The club was a lavish place with an impressive interior décor and served up a fine dining experience as well.,  This became a local favorite until his death in 1957.   ;o)

 

Old Town Panama City Through the Windshield

     Panama City is a bustling metropolis and the Capitol of Panama.  Just across the bay is Old Town, also known as Casco Viejo.  Panama City was founded on August 15,1519 and it lasted 152 years.   On January 1671, the Governor Juan Perez de Guzman had it set on fire, before the attack and looting by the pirate Henry Morgan.   In 1672, Antonio Fernández de Córdoba initiated the construction of a new city, which was then founded on January 21, 1673.   This city was built on a peninsula completely isolated by the sea and a defensive system of walls.   Today this place preserves the first institutions and buildings of the modern city of Panama.  It is known as Casco Viejo (Spanish for Old Town).   This is the historical district of Panama City, with an incredible array of sights to see.  It has classic narrow streets and classic Spanish Architecture.   The Oldest of the remaining building are ruins of some very old churches. 

     “The ruins of the church and convent of Santo Domingo is one of the most important monumental colonial Old Town of Panama. The flat arch is part of this church and is known to be a genuine construction of masonry. The Dominican friars began to build their church immediately after the founding of Casco Viejo. But the fire of 1756 burned all the woodwork and the church was not rebuilt - but the flat arch still stood.” 

     Just driving through the narrow streets gives you a perspective for the lifestyle of the times.  Today many of the buildings are being restored and Old Town is really breathtaking.  The cobblestone streets just glisten in the dampness of the light rain that just fell.   There is barely room for one car to pass at a time and the sidewalks sometimes must be used when two cars meet in the street.

 

 

     Looking across the bay, you can see the massive tall modern buildings of Panama City.  The dichotomy of the two parts of the city is like night and day.   From the old stucco and masonry to the steel and glass structures of today make for an interesting comparison.

     There are many shops and colorful park like areas in Old Town, and it is easy to spend hours just roaming around here.    The structures just amaze me as I wander through the streets and parks, continuing to find new thing that turn my head around every corner.    Should your travels take you to Panama and Panama City, spend an afternoon in Old Town.  The experience was like so many of the other historic cities I have had the pleasure of visiting in the Caribbean.  Casco Viejo boasts the impressive structures built by hand before the days of high tech materials and equipment.

     The trellis covered walkways with so many colorful flowers and vines make this a very warm and fun walk through the park.   Between the historic and the natural beauty of the area, this is one of the really fun strolls you might find anywhere.   ;o) 

Good Evening My Friend

     Just after sunset here in the Keys, the birds make their last passes at securing dinner and head back to their aerie's for the night.   This time such a calming period to just sit on the docks and enjoy the closing of the day.   Lets see what the evening brings us.   ;o)

Prichard"s Distillery is Opening a New Operation at Fontanel

     Fontanel is a huge 136 acre operation outside of Nashville, Tennessee that includes an Inn, Café, Concert area,  zip lines and opening very soon Prichard's Distillery.  www.fontanelmansion.com  .   Their second Tennessee distillery will open at Fontanel in the spring of this year.    Five generations ago in 1822, Grandaddy Benjamin Prichard of Davidson County, TN left his still, tubs, utensils and techniques of the craft to his son Enoch.  Suffice it to say that long before they became a “legal” distiller, the Prichard family was known to make the best whiskey in the area. 15 years ago, descendant Phil Prichard opened Prichard’s Distillery in Kelso, TN, restoring a lost art form and producing some of the finest tasting rums and Tennessee whiskey in America.

     "This huge undertaking will give Prichard's a great place to show their fine spirits to a very
large audience year round.   The new facility will be modern and have a tasting room and gift shop for you to learn about the fine quality spirits available from this historical distillery. 

“We have long wanted to partner with a craft distillery here at Fontanel, and until meeting the Prichard team, just could not find partners who would fit in with our historical area. We are beyond delighted with what the future holds for our two companies and the co-promotional opportunities the partnership represents.”

     I am looking forward to being able to head up to Nashville and visit the new digs and see how the operation has moved into the modern era from it's historic past.   The Prichard's have worked hard to perfect their craft as spirit distillers and I'm pleased to see this happening for them.  

     If you are in the area keep an eye out for the opening date for this really interesting destination at Fontanel.  ;o)

    

Overproof Cocktails

     When I think about an overproof cocktail, the Hurricane or Zombie come to mind.  These are two of the time proven classic cocktails that were based on  overproof rums.   Like I said yesterday, the overproof  rums are the most flavorful aged rums around, because the barrel aged flavor is not lost to the dilution. 

     Don the Beachcomber and Trader Vic were masters of the use of overproof rums like Demerara Overproof rums like Lemon Hart 151.   Many of their classic tiki era cocktails were based on the these fine and flavorful rums to bring out the wonderful flavors that made the great cocktails of the era.   

   Here is one idea you might try in order to understand all of the flavor that is gained by the use of overproof rums in your everyday cocktails.  Be warned, these are very good tasting, but one is generally enough.  Overproof means that it does pack a real punch.

Bahama Bob's Holy Terror

·          1 oz. Plantation Trinidad Overproof

·          1 oz. Rhum Barbancourt Pango

·          1 oz. Brinley's Gold Shipwreck Coconut Rum

·          ½ oz. Taylor's Velvet Falernum

·          1oz. Sour Mix

·          1 ½ oz. Barritt’s Ginger Beer

      Place all of the ingredients except the ginger beer in a shaker filled with ice and shake until chilled, Strain into an ice filled 16 oz. tumbler and top up with Barritt's Ginger Beer.  Garnish with an orange zest.

 

 

 

 

 

What is so Good about Overproof Rums?

     My personal feeling is that the overproof rums provide a more natural flavor lost when the rum is diluted down to 80 proof with water.  Alcohol and wood sharing the same space for a period of time offer some real magic for the flavor of the rum.  When you age rum it is usually done in a overproof condition.  It is only the alcohol that is responding to the wood of the barrel, and the water just goes along for the ride.  If you ever get the chance to taste "barrel proof "rums, rum straight from the aging barrel, you will understand how flavorful the rum is when it comes out of the barrel.   Overproof is an expression of this "barrel proof" flavor.  

   
I'm not saying that white overproof rums are all that good for sipping, but with some time in a barrel, they become very flavorful and truly shippable.   There are several examples of these shippable overproof rums out there.   Plantation Trinidad Overproof, Panama Red, Penny Blue XO, Smith and Cross and Demerara Lemon Hart.  All of these rums have a very good flavor profile and with a couple of cubes of ice be sipped rather enjoyably.

     The white overproof rums do require some use of mixes to be able to enjoy them, but none the less, make very good cocktails.  Most of these are vary from 125 to 151 proof, J Wray and Nephew Over proof, Bacardi 151, Rum Fire, and Granada's Westerhall Jack Iron, all good mixing overproof rums.

     The top of the heap for pure strength and great mixability is from St. Vincent Distillery, Sunset Very Strong Rum comes in at 169 proof and the undisputed strongest rum on the market.   For the uninitiated, this is pure rocket fuel, it will almost catch fire on the palate when sipped neat.   Just add a little water and lime and it becomes quite drinkable.   I recommend that you mix these with any number of mixes especially Barritt's Ginger Beer, this really kills the burn and makes for an enjoyable experience with this rum.

     I find it funny, that when I visit rum shops throughout the Caribbean, I don't find all of the fancy aged rums, it is usually some form of overproof and a mixer to go with it.   In Jamaica, you can go into any rum shop and it will be J. Wray and Nephew Overproof as the well pour.   It is the same in most of the rural areas of the Caribbean Islands, an overproof is the norm for a well pour.

     I have several of the better overproof rum in stock at the Rum Bar in Key West.  With a little bit of time experimenting with these rums you will begin to really enjoy them.  A perfect example is my "Bahama Bob's Bark Juice" an overproof  aging experiment that is very popular among the visitors and the locals.   These rums will surprise you, they'll become among your favorites too with some time and experimentation.  ;o)

Dzama Finally Reaches Florida

     Three years ago I first ran across the Dzama (Pronounced "Zahm").   This rum won Gold in the 2011 Miami Rum Renaissance Festival and Silver the following year.   It wasn't until recently that the Dzama operation received their importation clearance to begin selling their fine rums here in America.

     The plant in Madagascar first opened in 1980, is especially clean, and
maintained that way to prevent the introduction of any unwanted molds that will naturally occur in the air where ethanol is being produced.   They use sugar cane that is produced in different areas of Madagascar to get the flavors from the came they are looking for in the rum.   Different yeasts for the different washes also effect the flavors.   There is a definite influence of the French in the agriculture of the island.   The rum is aged in Spanish Oak, American Oak  and new French Limousin Oak barrels from the Chivas Brothers Distillery, giving the blender more tools from which to create these wonderful flavors.

     This is a very smooth rum boasting aromas vanilla and subdued aromas of oak, fruit, and a bit of alcohol.  On the palate it takes on the taste of a flavored or spiced rum, but the makes of Dzama Cuvee Noire Prestige insist there are no artificial or additives in their rhums.   Almost hard to believe with the strong flavors that are there.   The vanilla is the final taste that you notice in the finish.

     Having just arrived this week, the Dzama Cuvee Noire Prestige is moving well and is fast becoming a new favorite among the customers.  I find it to be an honest and great tasting rum that I am proud to be able to add to the Rum Bar Key West collection.   ;o) 

Penny Blue XO Rum, Named for the Rare 1847 Penny Blue Stamp

 

1847 Penny Blue Stamp

 .    September 24, 2013, The Indian Ocean Rum Company along with Barry Brothers and Rudd announced the launch of their Penny Blue XO Single Estate Mauritian Rum in the United States through their importer Anchor Distilling Company in San Francisco.   The Penny Blue XO Rum is produced by the Medine Distillery, operating since 1926 and the oldest operating distillery on the Island of Mauritius.

     "Printed in Mauritius in 1847, the Penny Blue stamp immediately became a collector's item because of its inscription. A mistake by the engraver resulted in it reading "Post Office" rather than the usual "Post Paid". From the thousand stamps printed at the time, only twelve are believed to be in existence today. the Penny Blue stamp is as rare and highly collectible as our small batch rum."

     "Doug McIvor from Berry Bros. & Rudd, the world's oldest wine and spirit merchant, and Jean Francois Koenig, Master Distiller from Medine Distillery, combine their expertise to select individual casks at the very peak of their maturity. "

      "Created in small batches, each one with its own personality, our rum is hand bottled on the estate and is, by definition, rare and finite. Penny Blue is always natural in color and is not chill-filtered in order to preserve the heart of the rum."

     Penny Blue XO has a natural deep amber color, featuring some gold highlights.  The delicate aroma of wood, soft citrus, fruits, and mocha notes leads to a balanced and complex experience of fruitiness and nutty flavors with a rich smooth finish.   Bottled at 44.1 % ABV (88.2 Proof), none of the richness of the French Oak Cognac or the American Oak Whiskey Barrels is lost to lowering the proof.  

     The Penny Blue XO retails for about $80.00 a bottle and is available in the 750ml size bottles.

     We just received our first bottle of this exciting new rum at the Rum Bar in Key West and really excited about sharing it with our rum enthusiasts.   I feel that this is going to be on our very popular list of rums for a long while.  ;o)

The Magnificant Osprey Came by Today

     Down here is the Florida Keys, there are a wide variety of magnificent birds that share my world.   There is something very special in my mind about the Osprey.  This fish eagle, is a very effective hunter and provider for his family that lives close by on the cell phone tower aerie.   I love the days when he perches atop the mast of the sail boat that is moored behind my boat.  It is such a pleasure to watch and photograph this impressive bird.



     From his vantage point, he sits so vigilant watching the waters for a school of fish.  Patiently he sits scanning the waters until he locates is prey and off he goes.  Later you might see him back on the mast eating his catch or in flight back to the aerie to feed the young eaglets that I noticed in the nest the other day.





     It is just another reason for my love of this part of the world.  I love sharing the marina with all of the birds that come by on a regular or seasonal basis.  It is so wonderful to be able to sit on the foredeck and share the environment with such beautiful wild life.   It is my hope that there are as many others that enjoy their presence as much as I do and leave their necessities for life alone.  ;o)

By the Dawn's Early Light

     This time change has meant that it stays darker longer into the morning.  Instead of seeing sun-up, it is just dawn when I head down the dock toward the office.   It give a different perspective on the day, birds still perched on the pilings and no real strong definition  as you glance around you.  I still love my early morning strolls, waiting for sun rise.  ;o)