The Real McCoy Rums Joins DAVOS Brands

     Baily Pryor and Guillaume Cuvelier  have joined forces to take "The Real McCoy" Rums national.   "Crafted in the prohibition tradition of America’s pioneer rum runner, Bill McCoy". The Real McCoy expressions are hand-crafted aged rums from the Barbados distillery of Richard Seale made from the finest molasses and purest spring water. These rums are a  combination of column and pot still rums and aged in American Oak whiskey barrels in the traditional style, yielding a clean, smooth and flavorful rum. Richard Seale a very special rum producer, believes in an honest rum with no additives of any sort, thus the pure honest flavors that make this rum "The Real McCoy.    A multi-award winning line including  a 3-year-aged, 5-year-aged, and 12-year-aged rum. Perfect for sipping or creating your premium cocktails, it’s truly "The Real McCoy"!

Pryor Baily

     "The Real McCoy Rum is the brainchild of Bailey Pryor, Film maker. He produced and directed a documentary about the life of Bill McCoy and his role in the establishing the rum running trade which defined the prohibition era. This rum is based on the story of Bill McCoy, the pioneer Rum Runner of the Prohibition era.  When Prohibition began, in January of 1920, McCoy was the first person to fill a boat full of rum down in the Caribbean and sail it up to New York, anchoring 3 miles offshore and acting as a floating liquor store within sight of Manhattan."  Through  the process and research for making the documentary he became intrigued by the rum as well as the story of Bill McCoy.    His journey to find the right rum that would be worthy of "The Real McCoy" name would t end up at the Foursquare Distillery in Barbados and highly respected rum producer Richard L. Seale. This was the beginning of "The Real McCoy Rum" line, a collaboration between Bailey and Richard that would produced 3 unique rums.



Guillaume Cuvelier

     In 1998, Guillaume Cuvelier created the premium vodka brand, SVEDKA, and launched it in the US. After building distribution throughout the US, and developing a provocative and high impact advertising campaign, SVEDKA became the fastest growing vodka in the US. In 2007, with sales over 1,000,000 cases, and a 7% share of the highly competitive imported vodka market, SVEDKA was sold to Constellation Brands, Inc., the largest wine producer in the world, for $384M.  Today he is a part of DAVOS Brands in New York, where he is serving as  their vice chairman.  He will be spearheading the collaboration between DAVOS Brands and The Real McCoy Rums to take the brand to the national level.

     I've taken a real liking to the brand from the start and I'm really proud of Baily Pryor and Richard L. Seale for their fine work and dedication to take this really fine rum to the national level and making it available through our the states in the near future.  ;o)

    

Sailor Jerry Announces New Bottle and Label Coming Soon

     Sailor Jerry’s new bottle is embossed with the brand’s anchor design and dates.   The label has been divided into two areas giving more prominence to the iconic hula girl.   The new bottle shape just introduced will hopefully carry the new and progressive image of the brand.  The rum will not be changed, but William Grant and Sons company is stepping up all of its brands up with new labels and bottles that are here to raise the level of the brands.

“In a competitive category, the changes have been made to ensure Sailor Jerry remains prominent in the on and off-trade sectors and reflect the values of craftsmanship, independence and originality Sailor Jerry was built on.”    “The new packaging has been introduced to align the brand’s look and old school feel with the premium, authentic nature of the spirit,” said Riana Gallagher, Sailor Jerry senior brand manager.

     There are six new Sailor Jerry pin-up girls the brand has added on the inside of the front label that can  be removed giving the collector a chance to add the girls to their collection.

The new Sailor Jerry bottles will be available in September, keep an eye out for them in your local liquor stores..

.

 

Classic Rum Cocktails Evoke thoughts of the Tropicana and Carmen Miranda

     The classic rum drinks, mojitos, daiquiris and Cuba Libras, are having an exciting renaissance.   After a visit to the Tropicana just outside of Havana last year, I got the feeling that rum and the classics are coming back.  “RUM is not a blank slate. It's a spirit that offers plenty of character and personality. Nonetheless, white and amber rums are known as cocktail ingredients, married with everything that Carmen Miranda can offer.”  While enjoying the show at the Tropicana, I was waiting for Carmen Miranda to step out and offer me a fruity cocktail with a wonderful Cuban flavor.

    The more that I experiment with new ideas, the more that I find the classic base cocktails to be the best starting point for new cocktails.  The classic idea of “something strong, something weak, something sour and something sweet” are the real basis for some of the best cocktails.  

Bahama Bob’s Plantation Daiquiri

·        2 oz.  Plantation Grand Reserve Rum

·        2 oz.  Pierre Ferrand Dry Curacao

·        Juice of ½ Lime

·        Dash of Bitters

Combine all ingredients in a tall shaker filled with ice.   Pour into an ice-filled old-fashioned glass and garnish with an orange twist.

 

Cocktails on Tap in New York's Alder Restaurant

     This is an interesting article I found in the Wall Street Journal the other day, it in following on the heels of the barrel aged cocktails and I think might be fairly successful in the big cities larger establishments.

     At New York City's Alder restaurant, the most popular cocktail is made of rye, yuzu juice, amaro liqueur and smoked maple syrup and called Dr. Dave's 'Scrip Pad. Despite the complicated recipe, customers often receive their drink in seconds. The bartender pours it straight from a tap. 

     As demand for creative craft cocktails shows no sign of slowing, bartenders have struggled with how to serve drinks quickly while preserving the taste. From small bars to hotel chains, they are making large batches of cocktails and connecting them to tap systems like those used for beer. And cocktails on tap, also called kegged or draft cocktails, make it easier to serve mixed drinks at large events. 

     "You can sell it with the speed of a draft beer. It's the best of all possible worlds," says Anthony Caporale, a cocktail consultant and representative for Drambuie, the whiskey liqueur that sponsors a competition for kegged cocktails. 

     Part of the appeal of a cocktail has been watching the bartender mix it. While punches could be made in advance, cocktails needed to be made on the spot to blend the alcohol or give a gin and tonic the perfect fizz, traditionalists held. 

     But as bartenders have experimented with cocktails on tap, they found that, after some trial and error, they could come up with recipes that satisfied customers. Not all menus list if the cocktail is on tap, but those that do make this point not to warn customers, but to show off their capabilities, they say. 

     The new focus tracks with a jump in demand for these drinks. U.S. spirits suppliers have seen revenue growth each year since 2009, to $22.2 billion in 2013, according to the Distilled Spirits Council of the United States, an industry trade group.

read more at  http://online.wsj.com/articles/mixed-drinks-on-tap-faster-manhattans-negronis-and-more-1410391659

An Egret Checks In at the Speaakeasy Inn

     This is a rare sight in the center of the island.  You usually see the Egrets in the mangroves and along side of the shallow waters that surround Key West.  I thoroughly enjoyed this visit, and was able to document it pretty well.  The bird was healthy and well, but just had a urge to see something different I guess.   No matter what the bird's reason for the stop, it was a really cool visit.

Fall Morning in the Marina

The Marina just after sunrise is a very unique and beautiful place to wander around.  The water is just like glass and the reflections of the sky, mangroves and the docks against the actual makes for a great illusion.   The towering clouds of the morning and the birds moving about add the serenity of the boats in their berths.  With the weather cooling down up north, the birds are beginning to migrate to the south.  I noticed several swallows yesterday around the mangroves and I suspect that the pelicans will be arriving any day now.   Just take a few minutes this morning and enjoy all the beauty of the beginning of fall in the marina.

Remember that the waters are not your trash can, carry it back with you and dispose of it properly!

Thirteen Years Ago

World Trade Center as Second Plane Takes Aim

    The face of America was changed forever thirteen years ago yesterday.  With the destruction of the World Trade Center Buildings and the Damage to the Pentagon, this country was changed immensely.
I hope that we never become as complacent as we were at that time and that we remain vigilant to the possibility of an attack on our home again.

Pentagon Building

     We lost an enormous number of wonderful people and the shock of actually being attacked here on our soil was one of pure disbelief.   The steps that were taken to prevent this kind of tragedy again have helped, but we can not be lulled again into complacency and allow it to occur again.



     I guess that the key to our personal safety is "Never Forget" and be aware of what is happening around you.

The Queen of Tarts

     I was looking to create a new tart cocktail yesterday, and I think I have come up with one for all of us that are tired of the “sugar bombs”.    This is a flavorful cocktail that rides on the trail of a tart daiquiri.   It is a blend of some new ingredients for me and I’m happy to share this one with all of you.

Bahama Bobs Queen of Tarts

·         1 ½ oz. Barbancourt White Rhum

·         ½ oz. Bols Genever

·         ¾ oz. Dry Curacao

·         ½ oz. Sweet Vermouth

·         Juice of ½ Lime

·         2 Dashes of Fee Broz. Whiskey Barrel Bitters.

Place all ingredients into a shaker with ice and shake until chilled and serve over ice in a snifter or tall tumbler.

     This one turned out very well and I think that if you are looking for a really flavorful tart cocktail, it is worth the time to go looking for all of the ingredients.  The Bols Genever is one of those magic ingredients that I have just begum to experiment with, along with the sweet vermouth to just round out the edges.   ;o)

Midwest Rum Fest

     There is a new Rum Festival happening in America this year.  On Dec 6th, 2014, Federico J. Hernández is giving the Midwest its 1st Midwest Rum Festival.  It is scheduled to take place at "The Kentucky International Convention Center", located in downtown Louisville, Kentucky.

     Russell Glass (River City Distributing - Director of Wines & Spirits) said, "The Midwest Rum Festival and its focus on consumer traffic is just the type of event that we as distributors of fine aged rums want and need to support. Rum is a category that is poised to surge in the wake of other aged spirits growth in popularity among all types of consumers. While rum is arguably more approachable than many other spirits, namely whiskey. Fine aged rums still need more consumer awareness and trial."

     Attendees to this event will enjoy live entertainment starting with tropical and local musicians playing fun music for your entertainment.   In addition, a number of Rums Ambassadors will be offering seminars about the spirit of the sugar cane .   There are tickets available to give you all or any part of the festivals activities. 

     For more information or updates, and to sign up for the event newsletter, simply visit:  www.midwestrumfest.com. 

 

     I'm looking forward to hearing more about this inaugural event as the information becomes available.  It is a first of its kind event in the Midwest, and a new frontier for rum.  With all of the new grass roots distilleries popping up in the Midwest, this should be a really fun and educational event.  ;o)

   

What is with the “Proof” to determine How Much Alcohol?

One Keg of Gunpowder

     In the early 1700s, the alcohol content of distilled beverages was determined by using gunpowder. A beverage  would be “proved” acceptable by pouring some on  gunpowder and lighting it. If it burned steadily with a blue flame, it was considered 100 degrees “proof” and equaled 57.15 ethanol, i

One Keg of Rum

n the United Kingdom, 100 proof equals 57.1% ethanol by volume. The historical origins of this definition can be seen in the gunpowder test.

     In the United States, proof is defined as double the percentage of alcohol contained in a solution at 60 degrees Fahrenheit or 15.6 degrees Celsius.  Thus, 150 proof would be 75% alcohol and 100 proof would be 50% alcohol.

Today's Labels show ABV and Proof

     Internationally, alcohol strength is measured according to the recommendation of the International Organization of Legal Metrology. The alcohol content of a beverage is measured by distilling off the alcohol, by measuring the volume of alcohol distilled and expressing it as a percentage of alcohol by volume (ABV) at a temperature of 20 degrees Celsius or 68 degrees Fahrenheit.

     This is how it came about and why we still talk about alcohol content in terms of proof.  It seems that we are moving rapidly though toward ABV to replace the old term "proof".   ;o)

The Facundo Collection is Released in California



The Facundo Collection

     The Facundo Collection of four ultra-premium rums sourced from the Bacardi family’s private reserves, is being rolled out to “markets primed for luxury rum” two markets at a time, where the category is being introduced to consumers as “an art form”.  Now the Facundo Collection is being introduced to San Francisco and Los Angeles.

     The Facundo Collection is comprised of Neo, Eximo, Exquisito and Paraiso, first unveiled in late 2013 in Miami and New York.

     Facundo L. Bacardi, chairman of Bacardi, said: “We are honored and humbled by the amazing response we have received for the Collection. Facundo showcases my family’s dedication to the art of rum and we believe it offers a distinct experience unlike any other luxury sipping spirit.”

“The Los Angeles and San Francisco markets are international hubs for culture, cuisine and luxury spirits and we look forward to their warm welcome of the Facundo Rum Collection this fall.”



The Facundo Rum Team

The collection is composed of four individual rums, "Neo", the entry-level expression, is a clear blend of rums aged up to eight years; "Eximo" is a medium-bodied dark rum blended before ageing in a barrel for 10 years; "Exquisito features rum matured for between seven and 23 years before being finished in Sherry casks; and "Paraiso" is a blend of dark rums aged up to 23 years that’s filtered through carbon and rested in French XO casks.  The entire collection is a very special experience that should you get the opportunity to try any of these rums, don't miss out on the experience.  ;o)

Mai Tai Evening Pleasure

        Nothing better that a proper Mai Tai under the lights in Key West.  Sitting on the aft deck enjoying the evening and a fine Mai Tai makes for a perfect evening of relaxation.  ;o)

The Duppy Share

    
“According to Caribbean folklore, the angel’s share of rum which evaporates during the maturation process is actually stolen by dark spirits – otherwise known as duppies – which travel between the distilleries stealing their share of rum. “   Duppy is a Jamaican Patois word of Northwest African origin meaning ghost or spirit, much of Caribbean folklore revolves around duppies.   Duppies are generally regarded as malevolent spirits.   They are said to mostly come out and haunt people at night, mostly, and people from the islands claim to have seen them.  In many of the islands of the Lesser Antilles, duppies are known as jumbies. Barbados also uses the word duppy and it holds the same meaning as it does in Jamaica.   The name is very fitting for the rum, being the Duppy is a term holding the same meaning in both Barbados and Jamaica where these spirits are being produced. 


     There is an interesting outfit in London that has put together a new rum called "The Duppy Share".    The Westbourne Drinks Co, the new company behind The Duppy Share is founded in London by Rum Adventurer George Frost and start-up specialist  Jessica Swinfen, formerly of Innocent Drinks. They say rum is yet to experience the same step up into the premium level as other spirits. Along with a superior taste and beautiful presented, the brand conjures the spirit of independence and a discerning lifestyle to consumers – doing what has recently been done so successfully for vodka and gin."

     The Duppy Share rum is a blend of bourbon barrel aged 5 year old golden rums from Richard L. Seale of the Foursquare Distillery in Barbados and 3 year old pot still rum from the Worthy Park Estate in Jamaica.   "The Duppy Share" is a balanced and superb blend of the best in class of two rums: accented with smooth, oaky notes and a caramel tone and finishes with a lingering warm and buttery flavor.

     Blended in Amsterdam and bottled in London, this is a truly global rum that I am anticipating the arrival to the shores of the United States.   Still in it's infantsy, I feel that once it gains popularity, first the UK, then Europe, it could make an appearance in the United States.  I'm hoping so anyway.  ;o)

A Rum Negroni

     Campari is the dominant ingredient in the Negroni.  It is one of the most unique flavored aperitifs you can find.   Campari is an acquired taste that some people love while others not so much.    The nice thing about a Negroni is that the sweet vermouth balances the bitterness of the Italian spirit Campari.     This also makes the Negroni a nice drink for those looking to get away from all of the "sugar bombed" cocktails.    It is widely believed that the Negroni was created and named for General Pascal Olivier de Negroni, the Count de Negroni  in 1919 when he ordered an "Americano", a cocktail containing Campari and Sweet Vermouth, with gin at the Cafe Casoni in Florence, Italy.   The Negroni can also be shaken and strained into a cocktail glass with a lemon or orange twist.

 

     I found this version to be a nice change from the gin, moving into a fuller flavor of the rum.  The bitters bring back some of the texture of the gin, with the lingering flavors of the rum mellowing the cocktail.   ;o)

 

 

Bahama Bob’s Rum Negroni

•  1 1/2 ounces Rosy Vermouth
• 1 1/2 ounces Campari
• 1 1/2 ounces Matusalem Platino
• Dash of Fee Brothers Gin Barrel Aged Orange Bitters

Place all ingredients into cocktail shaker with ice and shake until chilled, strain into a cocktail glass and garnish with an orange twist.

Prohibition in Kerala, India's Largest State

Oommen Chandy, Chief Minister

     I read an article the other day about some of the Kerala, India's largest state plans to implement prohibition and be alcohol free within 10 years. .   In the 21st century, this is an interesting revelation.  One would think with all of the problems that the United States had trying that, no one else would even give it a try.

     Kerala’s 334 Beverages Corporation (BevCo) retail outlets will be wound down by 10% every year, while around 700 bars in the state will be closed.  Chief minister Oommen Chandy said: “The aim is to achieve the target of a liquor-free Kerala in 10 years.” 
    

     "Of course, the unintended consequences of prohibition - everything from that unfortunate increase in organized crime to more women tipping booze than before - were pretty shocking to the proponents of the temperance movement and Anti-Saloon League, who had thought that the prohibition of alcohol would lead us towards. well, more sobriety and church-going, not more gangsters and lady lushes."

 

     It is like so many other things in life, the most interesting are the ones that are illegal or just out of your reach.  People in this world will cross almost any barrier, legal, mental, or physical to attain something they really want.   It makes me really wonder why governments that are struggling with their economy don't just tax these items and move ahead.  They are collapsing under their own size now, then they want to add the cost of enforcement of such unpopular laws. 

 

     People are going to go out and get their spirits where they have to and prohibition will just make criminals out of otherwise law biding citizens.   Come on this is an experiment that proved to be a total failure in the 1920"s and here we are in India nearly a hundred years later looking to make the same mistake.  ;o)

The Cuban Rose

     The Cuban Rose is one of the more obscure Cuban Cocktails, I've only been able to find the  recipe in "The Old Waldorf Astoria Bar Book" "Cuban Concoction" section.   This is a very simple and nice cocktail that comes from the early 20th century and is still very tasty today.

     The only draw back to the original recipe that I have found is that it calls for grenadine.  At the time when the recipe was created grenadine was a syrup made of sugar and pomegranate juice.  Today it is a concoction of high fructose corn syrup miscellaneous dyes and artificial flavors. 

     Grenadine wasn't always a crimson concoction of chemicals -- before production cost introduced high fructose corn syrup to the game, the real thing used to be made from pomegranates.  Real grenadine comes from fruit! And once you've made the real thing, from a simple grenadine recipe, we I promise you'll never use anything else again. 

     Grenadine is basically simple syrup made with pomegranate juice instead of water.    Just pick up a bottle of POM Wonderful (sugar and additive free).    For a pint of grenadine, you'll need one cup of pomegranate juice to one cup of sugar.   Combine room temperature pomegranate juice and sugar in a pint-sized mason jar. Put into a cocktail shaker and shake until all the sugar is dissolved.   This is true and simple grenadine the way it was intended to be.



The Cuban Rose

• 1 1/2 ox. Good White Rum
• 3/4 oz. Orange Juice
• Dash of Homemade Grenadine or DeKuypers Pomegranate Liqueur

Placer all ingredients into a cocktail shaker with ice and shake until chilled. Strain into a cocktail glass and garnish with a twist of orange peel.

  

Cruising Around St. John, USVI

     One of the more beautiful water runs that I have made in the Virgin Islands is around St. John.   From the water the island takes on a completely different perspective, one that shows the desert rocky appearance that you would expect to see in the southwest United States.  The scene is complete with cactus, scrub brush and red rock.





     The shoreline is has many spectacular vista that you have a hard leave you just spell bound as you cruise by.  From spectacular rock formations and beautiful homes perched up on the hills this is a very special and magical location.  The water meets the land in a most spectacular fashion and you have to pinch yourself to know that you are really seeing what you see.


     On the water there are some very unusual sights emerging from the beautiful blue waters.  We were cruising along at around 20 naughts when we were joined by a school of flying fish.  This is a sight to see, they had no trouble keeping up with us and the airborne maneuvers were really exciting to observe.






     From the land or the sea, St. John is one of the U.S. Virgin Islands that is worth spending some time on.  From your arrival at Cruise Bay, through the Virgin Island National Park and down to the eastern side and Coral Bay, the camera will be clicking non stop to capture the beauty and excitement of this jewel of an Island. By the Way when you are in Coral Bay, drop by Skinny Legs for lunch and a cocktail, really cool place.   ;o)

Happy Labor Day !

     This is a very traditional holiday that is remembered by most people here in the United States.  It is a 3 day weekend that in the past was the last fling of summer before school starts.  Not so much any more on the school thing, but always a fun time is had by all that take advantage or have the time off.






     These days holidays are not the most important ting in my live, being in the service industry, days off are where they are scheduled, and you get to enjoy them like holidays anyway.  There is nothing traditional about when you get them either.   In my case I'm off on Monday through Wednesday, three days that really work well for me.  This year I actually will have off this Labor Day.




    I will most likely spend the time out on the water doing something fun.  I just hope that the rest of you get to enjoy you holiday equally as much as I will.   Hope you had a great Labor day weekend and a safe one as well.  ;o)