Robots Replaceing the"Love Boat" Crew ?

Love Boat Crew

      The days of your "Love Boat" type services and going by the wayside to be replaced by robot bartenders in the Royal Caribbean's new "smart ships".   

     Royal Caribbean International has partnered with Makr Shakr to create the world's first "bionic bar" tended by robots aboard its new "smart ship". 

Robot Bartenders

     Claimed to be the world's first robotic bar, the bionic bar will allow guests aboard the Quantum of the Seas to place drinks orders via tablets and then watch as they are mixed by robotic bartenders programmed to add the right amount of mixers, ice and even garnish. 

     Each robot can produce one drink per minute and up to 1,000 drinks per day, according to Royal Caribbean, with robotic arms able to draw alcohol from dozens of bottles hanging from above. 

     Alessandro Insica of Makr Shakr, the company that developed the machine for Royal Caribbean, said: "You have a choice of a Bionic Bar signature recipe or a classic recipe, or you also can create your own. There are endless combinations." 

Issac Washington

Read More at http://www.thedrinksbusiness.com/2014/11/bionic-bar-tended-by-robots-launched-at-sea/

I'm going to miss the ability to walk up to the bar and chat with the bartender as I get my cocktail, a robot just doesn't have the same personality.  I might as well be drinking alone in my cabin for the amount of social interaction that will occur with a robot.  I feel that this is a great idea for making cocktails for the service staff serving cocktails with dinner or at the tables, but when I sit at the bar, I want to communicate with a fellow human being.  ;o)

 

Richard L. Seale on Single vs Redistilled Rums

     Richard L. Seale, Master Distiller at the Foursquare Distillery in Barbados, offers the answers to the difference between these two types of run.  He gave us an offering of explanation on Facebook a few days ago that I feel is very interesting and helps understand the differences between the two,

     Traditionally in Barbados, 'light rums' from the column stills are called "single" and 'heavy rums' from the pot still are called "redistilled"   The words "single" and "redistilled" are actually stamped on the barrels.

Column Still

     Single is derived from 'single distilled' as in one pass through the column still. How ironic the moronic "times distilled" marketing mantra refers to the number of columns in a distillation plant !!!  'Redistilled' comes from the practice of physically passing the rum through the pot still twice, classic double distillation, which is even more ironic since the classic rum pot still with pot and twin retort needs only one pass !

Pot Still

     In the classic style of Barbados, Jamaica and Guyana, at Foursquare we make 'Blended Rums' in the true meaning of the term (blended) in that aged "single" (i.e. column still) and aged "redistilled" (i.e. pot still) rums are blended for the final result. Blended really means blended, none of that solera stuff.

     No doubt the art of blending pot and column is derived from our Scottish brethren but at Foursquare we take advantage of the fact that our stills are side by side and so our "single" rum has a touch of "redistilled" and our "redistilled" has a touch of "single", all done before aging.



"Single" Rum aging at Foursquare Distillery

     We still call and mark them "single" and "redistilled," I just think they are better for their little "impurity".

     Now we completely agree with our good friend Luca Gargano that "Pure Single Rum" (i.e. simply a beautiful name for pot stilled rum) is the very highest expression of rum there can be. higher than blended rums, higher than column rums. “rum for big boys and girls”.   Not telling you what to prefer but "highest" meaning the fullest flavor of the molasses wine and the highest intrinsic value.

     So we are thinking to release a "Pure Single Rum" even if just a limited edition, we need our "redistilled" to make our blends!.

     Of course our "Pure Single Rum" will have a little "impurity" but I do not think that will spoil the intent or the expression.



     We need in rum the "single malt" revolution of the 60’s which invented the category as the highest expression of whisky. The weapons, though scarce, are around, thanks to the likes of Velier and others, but we seem to be making little use of them, rum opinion leaders take note. Little wonder our super premium category practically does not exist, only 1% of sales, because we can’t even define it properly. We are yet even to get our heads around "blended". If it ever comes it will be a revolution because sacred cows will be decimated and for many their rum world will be upside down. Time we at Foursquare played our part, pure single rum here we come.

 

     Thanks to Richard Seale for taking some time to give us a real informative definition of these two types of classic and "pure rums".



Cockspur has Reintroduced "Old Gold Rum"

    According to the Rum Journal, Cockspur is reintroducing its "Old Gold Rum".   This was an expression that was not distributed in Florida, but one that I had the opportunity to enjoy while in Barbados.

     "Old Gold Special Reserve Rum comes from Cockspur, which calls the venerable Barbados’ West Indies Rum Distillery home."   Cockspur is one of the most popular brands on an island that rather legitimately claims to have invented the stuff.  

     On to the tasting of this five-years-aged pot-still rum.   The color is, unsurprisingly, a golden-hue of amber, with a pleasant aroma of caramel, molasses and a hint of honey.
The flavor profile is marked by caramel, honey, dried fruit, oak and a hint of spice.   It’s remarkably smooth, and exceedingly drinkable even when taken neat.   All in all, a quite drinkable rum, perfect neat, on the rocks or in your favorite cocktail.

Read More at http://www.caribjournal.com/2014/11/11/rum-journal-cockspur-old-gold/

    This is good new to see this expression being brought back to life.  It was a good rum for Cockspur and one I hope this time makes it into the Florida distribution system so I can offer it to my customers at the Rum Bar in Key West.  ;o)

Sunday Day Dreaming for the Road Again

     It has been too long since I have had the opportunity to take off and head South for a week or so and I'm getting a bit of "cabin Fever" to hit the road again and explore a neat place.  Time on the water and the land to enjoy a cool beach bar and some new local concoctions.   ;o)

Underwater Aging of Spirits Proves Sucessful

     Underwater aging that has been tried and successfully used by my friend Walker Romantica with his "Seven Fathom" rum is now being touted by the wine industry as successful.  This is the process that is used to age the rum in Caribbean Sea seven fathoms below the surface off the coast of Grand Cayman.  The concept of constant temperature and pressure along with the gentle movement of the ocean help the rum to be finished quicker and in a very nice manner.

     The winery’s 2009 Cabernet Sauvignon was aged for two years under water, California winemaker Gustavo Gonzalez, of Napa Valley winery Mira, is overseeing the project in which barrel-fermented Cabernet Sauvignon was bottled and then dropped in secure crates into the Atlantic Ocean, off the coast of South Carolina, US.

     At an event hosted by the winemaker two weeks ago, around 24 guests at The Palm in Orlando, Florida, sampled the wine. Gonzalez said the results of the experiment were both pleasing and fascinating.

     “The first wine we brought up was analysed against the same vintage aged on land,” he told The Miami Herald. “Chemically they were identical but there was a distinct difference in the wines’ taste and aroma. The submerged wine had aged nicely with well structured tannins.”

You can read more at http://www.thedrinksbusiness.com/2014/11/underwater-wine-ageing-deemed-a-success/

 

    The real difference is that the wine was put into the bottle after barrel aging on the land then submerged.  Walker Romantica put the barrel into a protective package and then submerged it.   The true aging and the reactions of the alcohol and the barrel are what is truly happening with the "Seven Fathom" process.  I think that the wine makes would find better results if the barrel itself is submerged instead of bottled wines.  ;o)

Effects of Mixing Caffeine with Alcohol

     Today there are so many people that are mixing alcohol with the caffeine without having any clue what the real effects of their use are that it is bothering me to even mix these cocktails behind the bar.   In an article in a November 7, 2014, in "The Atlantic" by Amy Nordrum there is a great deal of information about the effects of combining these ingredients.

     One in four people in their early 20s have done it-mixed the stimulating effects of an energy drink with the buzz-inducing properties of alcohol. While partiers swig and stay out late, health experts worry that alcoholic energy drinks cloud their judgment in two important ways: by making people think they are not as drunk as if they'd only had alcohol, and causing them to crave another round more strongly. These effects could explain why people who add caffeine to their cocktail are at greater risk of being in an accident or making a decision they will later regret (like getting in the car with a drunk driver) than those who stick to straight booze. 

     When the world's first energy drink debuted in 1987, it didn't take long for Red Bull to find its way behind the bar. Bartenders soon started mixing Red Bull, Monster, and Rockstar with vodka, gin, Jagermeister, and hard cider. These caffeine-laced cocktails became so popular, major beverage companies created canned and bottled versions like Four Loko to sell in convenience stores.

     "Since caffeine lasts for six hours, that extends that time when you feel alert, and that makes you want to drink more."

 

Read More at http://www.theatlantic.com/health/archive/2014/11/the-caffeine-alcohol-effect/382023/

 

 

 

 

 

Preventitive Action before DUI can Happen.

     Mecklenburg County and the City of Charlotte, North Carolina have introduced a new program aimed at the reduction of people driving while impaired.   I think that this program has some real merit, the real idea of keeping impaired drivers off of the road is the real intention, even more than putting drunk drivers in jail.  Like so many other things , prevention is a better cure than jail after someone has been injured or killed.

     The Mecklenburg County ABC Board Law Enforcement Division stopped 371 adults who have consumed alcohol from getting behind the wheel in an innovative program to prevent driving while impaired offenses in the County. The goal of Operation Safe Streets is to remind adults who have consumed alcohol at permitted establishments the choice they have of by getting behind the wheel and possibly committing a crime or finding an alternative safe ride home. 

     Officers approach would-be drivers before they reach their car to discuss safe alternatives such as calling a friend or family member, having someone else in their party who has not been drinking drive, or taking professional transportation (cab). Partnering with 3 local cab companies, drivers are positioned close by if needed. As a last resort, if no safe transportation alternatives are available, the Mecklenburg County ABC Board will pay for the cab ride. In 7 operations, only 25 vouchers for rides were reimbursed by the Board, totaling less than $375.00. 

     This pro-active community policing effort saves law enforcement time and burdens on the criminal justice system, prevents crashes and other injuries, and challenges adults to plan safe transportation the next time they are out. Funds for this program come from the sales of distilled spirits in Mecklenburg County.

 

Source: The Mecklenburg County ABC Board

November 11, 2014

 

;o)

 

 

Thinking About Grenada

     This time a year ago, I was in Grenada for a Beer and Rum Festival.  Unfortunately, it isn't happening this year.  The down turn of the economy in the area has caused the producers to cancel for this year. 




     I am still there in my mind, and would love to be there this year as well.  Here are a few of my memories of the visit to this marvelous jewel of the southern Caribbean and still wishing I was there enjoying the beauty of the island and the warm people that made the event so much fun.

Thank You For Your Service.

     Today is the day that we in America honor all of our people who served in the armed forces.  Over the years, it is our service men and women that have given of their lives and their lives to ensure the freedom that we enjoy today.


     On November 11th each year we as Americans give thanks to our service personnel that have served in the past and are still serving today.   Originally called Armistice Day when it was proclaimed in 1919 by Woodrow Wilson, a day to honor those who served during World War I, but on May 26, 1954 President Dwight D. Eisenhower signed into law that November 11 would become Veterans Day, a federal Holiday.

    Today we in America will say thanks with parades, students will have the day off and all non-essential government workers will have the day off.   No matter how that you feel like saying thanks, it will be appreciated by those who have served.  

                      

 I just want to say "Thank You" from a grateful nation.

Rhum Agricole Martinique

     There is no doubt that the center of Rhum Agricole is Martinique.   There are Fourteen distilleries in the tiny Caribbean island of Martinique produce rhum agricole.   The most renowned include Habitation Clément in Le Francois, Depaz in Saint-Pierre, and Saint-James Distillery in Sainte-Marie. 

     "In 1870, sugarcane accounted for 57% of Martinique arable lands. Sugar cane prices which once rocketed, plunged heavily due to worldwide over production and the growing availability in Europe of beet sugar. The plummeting prices made mortgages unbearable to many debt ridden distilleries driving most of them to bankruptcy. The surviving one had to find how to make other products form sugarcane. An obvious option was to make rum directly from fresh sugarcane juice and not from molasses, avoiding to run the sugar production process.'

    " As the World War I raged across Europe, most of continental French distillery (53%) were either on German occupied territories or destroyed.   France was on a verge of an alcohol shortage, as alcohol was essential for maintaining the troop’s morale as well as producing explosive.   Martinique boosted its production to attain levels which were never to be attained again.   In 1918, continental rum producers began to lobby government to create taxes on imported rum.   Their efforts drove to the adoption of a 1922 law restricting on a certain volume imports from foreign and non-continental producers."

     Those restrictions were maintained until end of the second World War, allowing Martinique Rhum (as well as other kind of rums) to be freely distributed in France.   During the 60's Rhum Agricole production rose to come close to traditional (industrial) rum.   By 1970 Rhum Agricole production had overtaken traditional rum production on French market.

     What does it take to have your sugar cane rhum to carry the "Agricole" label?   

 "AOC Martinique Rhum Agricole"

• Be produced from cane grown in an area authorized by the AOC decree 
• Cultivation yields are limited to 120 metric tons of sugarcane per hectare. (Metric Acre)
• Only be made of fresh sugarcane juice obtained by grinding and pressing of sugar cane. No addition of syrup or molasses is allowed.
• Has to be made through distillation columns and by continuous distillation processing of fermented wort. 
• Must be of one of the three following designations :
• Rhum "blanc" Martinique (white rum)
• Rhum Martinique "élevé sous bois" (cask aged rum)
• Rhum Martinique "vieux" (extra aged rum)

     This information is provided by   http://www.rhum-agricole.net/site/

 

  
     This is a very special kind of rhum, and very different from those that are produced from molasses and other combinations of sugar cane products.   If you haven't tried any of these, you owe it to yourself to give them a try.   Ti Punch is a great mix is you are trying the Rhum Blanc or even the cask aged rhums.   ;o)

 

    

Arizona Sunrise Returning Home to Key West

   One of the highlights of the three day trip to Charlotte and Phoenix this past week was leaving Phoenix at in the early morning and seeing the sun rise over the mountains.  Such a beautiful sight for my lift off from Phoenix to carry me back to Key West.

Powerboat Races Return to Key West

     The Powerboat Race Finale is happening in Key West Tomorrow .  This is the finale of the Key West Superboat Championships.  The winners take hope the biggest prizes, the heats are over and the Main event go off tomorrow at morning in the Key West Harbor.   There are great vantage points at Mallory Square  for the land bound or just off of Sunset Key for the boating group.   There are few events more exciting that happen here than the Superboat Races.

     A portion of the 6.2-mile course runs through Key West Harbor, a stretch of typically smooth water where racers can achieve speeds above 140 mph and provide fans watch in awe as the boats literally fly by.


     On race days spectators can get up close and personal views from grandstand areas on Key West's Truman Waterfront, which can be accessed at the end of Southard Street.   There  one can see the pit areas  and the boats being serviced as well.

     On off days, race fans can view the super trick race boats, watch the test runs and meet drivers and crews members at the race village, located on the Truman Waterfront.

"Absolutely no question" Bacardi will return to Cuba

Bacardi Building in Havana

According to an article in "Just Drinks.com, there is little doubt that the Bacardi Family would return to Cuba once that the US Embargo is lifted.     This was reiterated in the article below.

     The president of Bacardi has reiterated the company's intention to return to its native Cuba once the US embargo of the country is lifted. 

     The Bacardi family - and its rum company - was expelled from Cuba in 1959 following the country's revolution, led by Fidel Castro.   Since then, the US authorities have imposed an embargo on the country in protest against the revolution. Bacardi has subsequently set up a head office in Bermuda, a distillery in Puerto Rico and other operational offices in Miami. 

Joaquin Bacardi

     US president Barack Obama has long been thought to be keen on ending the embargo. 

     Speaking to just-drinks at his company's Puerto Rico facility, Joaquin Bacardi confirmed that the firm will return to Cuba in some capacity at the earliest possible opportunity.   "We are hopeful that the facilities (Bacardi owned before the revolution) that exist in Cuba will be returned to us," he said.   "We have all the documentation to prove that that property is ours. 

     "Because that property has been abandoned for so many years - although it is being operated to produce other rums - we know that the conditions of that operation are very poor; they don't maintain it very well. So, it's going to require a significant capital investment." 

Read More at:     http://www.just-drinks.com/news/absolutely-no-question-bacardi-will-return-to-cuba-president_id115310.aspx 

 

Bacardi Distillery Santiago de Cuba

     Ending the embargo is long over due, and it is time to put all of this behind us and help our
neighbors to the south get on with their lives and become a part of the world today and end the suffering of it's people.  The only losers in this prolonged embargo are the everyday people of Cuba.  Come on Politicians, time to bring this long out dated embargo an end.   ;o)

 

The Magic Aging Stick?

     Time and Oak is a Portland-based start up with a fanciful idea. Their one and only product is a stick.  Not just any stick but a laser-etched hunk of charred wood with maximal surface area that, when added to any whiskey, is supposed to enhance its flavor.   More specifically, it's designed to filter out hangover-causing methoxy-phenyl-oxime and acetaldehyde while making the whiskey age years in mere hours. In Time and Oak's own words, these little gadgets will "give you top shelf taste in 24 hours." They're called Whiskey Elements, and you can find them on Kickstarter.

 

Miami Club Rod

     This is a noble idea that I have seen in action at the Miami Club Distillery in Miami.   There they put the unaged rum into stainless steel vats and laid oak sticks that had been cut partial through to maximize the surface area and bombarded the vat with loud music to keep the rum moving around in the vat. 

 

Barrel Juice with Cubes

     I've got an interesting Bottle of Rum that I have created myself that produces a "palatable" 151 proof rum through the exposure of the rum to cubes of old rum barrels that have been soaked until they are saturated in a mixture of Rhine Wine and agave nectar.   There is a noticeable smoothing of the rum from what it is when it is poured from the bottle, but to call it a "fine aged rum" would be quite a stretch of the imagination. 

 

     The biggest problem that I see with this magic stick is not so much in the concept, but in the fact that there is so little alcohol present in an 80 proof (40%) for the oak to have any real effect.  Rum and most other spirits are aged at 130 to 160 proof and cut back to the desired 80 proof at the bottling plant.  The results that I get with my "Barrel Juice" I feel is mostly because there is a high percentage of alcohol in the mix.   I would be interested in experimenting with this "Magic Stick" in higher percentage spirits to see how much time that it takes to get any significant change in the finished product. I feel that there is not anything better than time spent in a barrel to truly finish a fine spirit.  ;o) 

More Calls for Calore Labels on Spirits.

     Many of us eat low calorie and low fat foods, but we pay little attention to the calorie intake from our alcoholic beverages.   We are eating right, but we aren't loosing weight.  This may be coming from what we drink.   For me I drink a very specific beverage that consists of white rum and diet ginger beer, this concoction is 2 points on my weight watcher program.  It gives me a number that tells me to stop the beverage consumption or cut down on the food later.

     “With two in three adults overweight or obese and given that adults who drink get approximately 10% of their calories from alcohol, this move could make a major different to waistlines of the nation".

     The European Commission has already made a public commitment to make a decision on extending nutrition labelling and calorie labelling on alcoholic beverages by December 2014.

     As it stands, alcoholic products are not classified as food under current EU laws and are therefore exempt from normal food labeling.

     “Calorie labeling has been successfully introduced for a wide range of food products and there is now a clear public appetite for this information to be extended to alcohol to help individuals make informed choices,” said Shirley Cramer CBE, chief executive of RSPH.

     “While we continue to back unit labeling for alcoholic drinks, we believe that many people find calorie labelling easier to translate into their everyday lives".

     This labeling will also help us make decisions as to the amount of sugar that is added to our spirits and other flavors and chemicals.  This would help prevent some "panic" over things like "PG" in my fireball, because it will be on the label and you can make a choice as to drink it or not. 

     The US should look carefully at this labeling ideas as well and get it implemented soon.  ;o)