Breakfast with Roberto Serralles

Roberto Serralles

     This morning was the highlight of the festival thus far when Roberto Serralles of Serralles Distillery , Ponce, Puerto Rico, hosted the rum judges breakfast briefing.   He introduced us to a single vintage rum that will be available in September or October here in Florida.  The new 10year old rum is one of the most exciting new expression that I have tasted in some time.  It is going to be very exciting to have it on the shelves of the Rum Bar in Key West when it is released.  

     Don Q has introduced a new aged Don Q 151 that we tasted as well.  It is smooth and very flavorful.  This looks like it will be a great replacement for the no longer available Lemon Hart 151 for tropical and tiki cocktails.  


     Roberto Serralles talked to us about the methods that the Don Q rums are made, and how they rely on the blending of different age rums from the more than 150,000 barrels of rum they have aging in their bodegas.   Rums in Puerto Rico must spend at least 1 year in a barrel in order to be called "Puerto Rican Rum".   The process yield very clean and honest rums that work so well in cocktails and for sipping.  The consistency or the rums means that you can expect to taste the same flavors from one year to the next.

     It was a pleasure to listen to the passion that Roberto has for the rum that he is producing and for the new directions that the company is taking with the rums.  It is this passion the his family has for the rums that has kept the Don Q brand and the Serralles family of rums at the top of the game for nearly 150 years.   ;o)

Miami Rum Festival is Underway

Judges John Gibbons and Marie King

     The judges and friends have all arrived and the evaluation of the rums that were submitted for the competition has begun.  The first two of the six sessions are now completed with two more on Wednesday and the final 2 on Thursday.   We have looked at the Gold, Aged 5 to 8 years and the gold with no age statement. in the first session and the white and aged agricoles in the second session.






     We enjoyed getting back together and chatting at the welcome breakfast this morning, then it was into the judging rooms and handle the  job of tasting the rums that have been submitted for competition.   After lunch it was back at it for the second session.












     This evening many of the judges will be boarding a bus for Fort Lauderdale for an evening of dinner and a show at the Mai Kai.   This famous Polynesian restaurant has roots that go back to the days of the Tiki era.   First opened in 1956, it has run continuously, even through several renovations just as it does today.  The chef, bar manager, and many other staff members when it first opened were former employees of Don the Beachcomber.

     Tomorrow there will be two more judging sessions and several meetings with several rum producers.  The fun just keeps happening and happening.   ;o)

Siesta Key Rum is Expanding

Troy Roberts at the Distillery

     Troy Roberts, of  Drum Circle Distilling, discusses the planned expansion of  the company's production facility in Sarasota.    Troy is expected growth justify the increased production plans for  Siesta Key Rum from 60,000 to 100,000 bottles per year.

Troy Roberts is hearing the complaints, "There's no Siesta Key Toasted Coconut Rum anywhere!"

     There plans are calling for doubling the size of the distillery.  He and his dad will be knocking a hole in the wall Wednesday. According to Troy, "Now, we produce around 60,000 bottles per year,". "We'll be able to increase that to 100,000 bottles per year."    The increased production will not hurt the quality of the rums, but rather make them more readily available.

   Troy  plans to use most of the extra space simply for storage, mostly for bottles and molasses totes.  "Right now, we can't keep enough raw materials on hand," he said. "We've been forced to order when we're about to run out."  The acquisition also gives the distillery 15 more parking spaces and a loading dock.  But, more importantly, it will also provide enough room for another distilling tank, which is sorely needed.

     Demand for his rums has been staggering of late.   "We had good, steady growth, but then somehow toward the end of last year, things just exploded," he said. "There were friends bringing friends here. There was the winning the Caribbean Journal award three years in a row, but the Toasted Coconut Rum just blew things through the roof."

     One distributor, Broudy's, will ship Siesta Key rums to individuals nationwide. Right now, they have the only cache of Toasted Coconut around (broudys.com).

Conchy Tonkin' to the Rum Renaissance Festival

 

Boondock's

No Name Pub

     Miami Rum Renaissance Festival is about to get underway, and what has become a traditional trip from Key West to Miami.  This morning we departed Key West and made a first stop at Baby's Coffee for coffee to get the eyes open and ready to start the journey in earnest.   And away we go, first stop is Boondocks on Ramrod Key and a lets get going cocktail.  Then it was a left turn off the Overseas Highway in Big Pine Key through the narrow roads and lunch at No Name Pub.  Lunch was seriously good, so with full bellies it was back on the road and looking for our next stop.

Bahia Honda Bridge



Seven Mile Bridge

     Just a few miles up the road we spotted a vista point that opened up visions of the old rail and highway bridge at Bahia Honda State Park.  The combination of the water, land and the bridge made for some very spectacular sights.   The tide was out and the tide pools were full of interesting life forms including sargant major fish.  The wild flowers are blooming making the visit very beautiful and colorful.   Then it was on to the Seven Mile Bridge and right on through Marathon.

Tarpon at Bud and Mary's

     We kept under way until we reached Bud and Mary's Marina and we stopped for a shot of nature in action.   Between the variety of birds and the Tarpon, Rays and the Sharks in the water we had a really exciting show of nature's beauty and ferocity    .  Tarpon clearing the water to catch a piece of fish from the cleaning tables and pelicans competing for every scrap that is being discarded.

     A quick stop at the Green Turtle Inn, only to find that they were closed on Monday, so it was off to Hog Heaven there in Islamorada.   This is another of the fun bars that line the keys.  Great memorabilia  and tunes plus a fabulous
bar and foods.  

Out Back of Caribbean Club

     Next it was a stop at the Caribbean Club in Key Largo.  What a fun spot Key Largo, but fantastic views of the Gulf of Mexico out the back door.  This is a place filled with very interesting people and a wonderful selection of cocktails.
with a great selection of  souvenirs
from the filming of the movie.







     Our final stop meant leaving the Overseas Highway again and heading down Card Sound Road.   Just past the toll booth is Alabama Jacks,   This is a great dive bar that lays in the middle of nowhere, but has such a great vibe.   They were closing for cleaning, but they invited us in for a cocktail, because it would have been the second year that we were headed there and had something happen that we would be able to enjoy a cocktail there.     After a quick cocktail, it was off to Miami and check in at the Double tree and a good nights sleep before the rum judging gets under way tomorrow.

The bar at Alabama Jack's

     I have to say that the trip to the event is really one of the highlights of the week of rum and reunion with so many rum friends.   ;o)

Bacardi Hires Akiko Maeda: Co-ordinator to the Fashion World

Akiko Maeda    Fashion World Co-ordinater

     Bacardi is making a move to widen its footprint in the fashion industry by appointing
Akiko Maeda to co-ordinate the firms relationship with the world of fashion.  This is an area that Bacardi seems to be interested in keeping the brand name in the limelight.

     The Bermuda-based drinks group has appointed former IMG Worldwide executive Akiko Maeda to the role in order to “develop partnerships that further incorporate” Bacardi’s spirits brands into the fashion world.   Maeda, who recently served as the vice president of product and platform development for IMG’s fashion arm, will work with marketing and commercial teams to deliver events and digital activations with “fashion industry influencers”.   Prior to this role, Maeda served as IMG’s vice president of social media.

     Bacardi recently appointed Mike Dolan – former head of IMG Worldwide – as its permanent CEO following the retirement of Ed Shirley, who stepped down from the role after just two years.

     The group has made a series of executive changes in recent months, appointing Mauricio Vergara as its new vice president of rums, succeeding Dmitry “Dima” Ivanov who was appointed chief marketing officer.

     Bacardi has made several changes n their key personnel in the past few years keeping them at the forefront of the spirits industry.  This is another interesting and exciting move to keep the name out in front of more and more people.  ;o)

Forty Years with Marta Leonard

20th High School Reunion 1984

Wedding Day April 12, 1975

     Today is a very special day in my life, it marks 40 years that Marta and I have been married.  This has been one of those story-book relationships that has propelled us on a journey that neither of us can really believe has really happened.  We have accomplished so many things through the years and look forward to many more years together having all of the fun of the past and looking ahead to even more fun in the years ahead.

Conch Inn, Marsh Harbor, 2004

As you see us today, Forty Years Later

Cruzan unveils Blueberry Lemonade Rum in the United States

      Cruzan is continuing its leadership in the area of flavored rums with the introduction of their newest expression, Blueberry Lemonade.  This is available to buyers in the United States at an abv strength of 21%.  The flavor combination sounds very refreshing for the up coming summer season.   I think there will be a number of new cocktails that can be created with this fun new expression.

     The brainchild of Cruzan master distiller Gary Nelthropp, Cruzan Blueberry Lemonade Rum is the latest expression to join the brand’s existing line of 14 flavoured rums, including peach, coconut, key lime and strawberry.   Cruzan infused lemonade with fresh blueberries to create the newest flavour, which is made from cane molasses and tropical water, and distilled in a five-column distillation process to create the “cleanest tasting rum”.

     “Cruzan continues to be a leader in the rum category and we see the demand for refreshing rum drinks continue to grow,” commented Brendan Lynch, senior director of rum and cordials at Beam Suntory.   “The combination of Cruzan Rum with sweet blueberries and fresh lemonade makes this perfect for anyone looking to create a refreshing cocktail that captures the spirit of the season.”

     Keepan eye our for this new expression at your favorite liquor store and give it a try.  ;o)

 

Miami Rum Festival Starts Next Friday

     It is just around the corner, The Miami Rum Festival begins one week from today.  If you haven't gotten your tickets, now is the time to do so.  Remember there will be no tickets sold at the door this year, so if you don't go on line at http://www.rumrenaissance.com/Tickets.html , you will not be able to get in.

  

Let's Inform, Not Mislead with the Labels

cindy@ebsautoequip.c Calorie labeling on alcoholic beverages could see spirits suffer from misinformation 

 

     We have entered a new era in alcoholic beverages, The addition of labeling to these beverages is long overdue, but it really needs to be done in a proper manner.   This a critical information service for those who watch their calorie intake and sugar content of what they eat.  In any diet, portion is a critical bit of information as to what the calories intake really is for what you are ingesting. 

 

 

     "Calorie labelling on alcoholic beverages could mislead consumers: according to industry body Spirits Europe.   It says that, if calorie content per 100ml was used as a standard across Europe, it would be harder for consumers to interpret the content per serving (a British pint of beer is 568ml, whereas a shot of spirit is 30ml).  Spirits would be at a particular disadvantage, it says, because a standard 30ml serving would result in a large figure per 100ml - alarming health conscious consumers.   But The Brewers of Europe - which has committed to providing nutritional information per 100ml - stands by this measure as a logical reference point across all alcoholic and non-alcoholic beverages."

 

You can read more on the subject at http://www.beveragedaily.com/content/view/print/1072671

 

     Here in the United States I hope we plan on doing this properly and not just go through the motion in a rush to have a label for the sake of having a label on the product.  ;o)

 

 

 

 

Spring Time Around North Carolina

     I love Key West, but there is something really beautiful about North Carolina in spring.  It is like it has been in a cocoon and suddenly pops out to all of the beauty of a butterfly.   The dogwoods looking like trees covered with popcorn, the beautiful purples, whites and yellows of the trees in bloom.   The lake is full again and it is time to start boat time again.

 



     It is better to just show you in photographs, the expression a picture is worth a thousand words truly is true when it comes to nature in spring.  Just enjoy the beauty of a North Carolina spring, it will truly move you.

Ti Punch

     When properly handled. Down in Martinique and Guadeloupe, rhum agricole country, the preferred way of absorbing the daily ration is in a Ti' Punch -- ti' being how you say petit in the Creole they speak down there. Any drink that has "little" in its name, watch out -- it's like the guy they call Tiny, the one standing over by the keg whom you mistook for a piece of earthmoving equipment.   Like the Cuban daiquiri or the Brazilian caipirinha, this do-it-yourself classic (a lot of joints just put the ingredients out and let you have at 'em) uses lime and a cane-based sweetener to take the edge off the hooch.   The difference is in the form of the sweetener: For a true Ti' Punch, you need cane syrup, the raw juice of the cane boiled down until thick.   This is richer and mellower (and less sweet) than the refined white sugar usually used in drinks, it's the perfect foil for the rhum. Also -- you're supposed to knock it back in one shot.

     Benjamin Melin-Jones, a fourth generation member of the Clément family as well as the Managing Director of Rhum Clément in the US. “It was almost a ritual when she came home from work and took a 20 minute rest before she prepared the evening’s meal. However I will never forget when I made a ‘Ti Punch in Martinique for my uncle and he almost spit it out on my shoes. My recipe had not varied from the one I always made. He asked for my method of preparation and I responded with fresh cut lime, rhum blanc, syrup and crushed ice. He exclaimed: ‘Ice! Were you raised in Guadeloupe?’ This is the perfect example of how the debate over how to create a ‘Ti Punch ignites passionate response even amongst family.”

     No matter the history, the cocktail is a wonderful basic cocktail that really tastes wonderful.


Ti Punch

• 2 oz. Rhum Agricole
• Juice of 1/2 Lime
• 1 oz. Cane Syrup

Place all ingredients in a shaker and shake until chilled and strain into a rocks glass.  Garnish with a lime wedge or wheel.  If sipping, add a couple of ice cubes and enjoy.

 

Bacardi Makes Vergara Vice President of Rum

Maurico Vergara

Bacardi has named Mauricio Vergara as global category vice president of rums, replacing Dima Ivanov.

     Mauricio Vergara has taken up Dima Ivanov’s previous position as global category vice president of rums at Bacardi.   Vergara, who was previously vice president of global commercial for Bacardi, will be responsible for the flagship Bacardi rum brand, including its new Facundo rum collection.

     He replaces Ivanov, who was promoted to chief marketing officer and president of Bacardi Global Brands in January.   Ivanov said: “Mauricio brings extensive industry knowledge to the role complemented by a deep understanding of the overall Bacardi business, how our global and regional functions collaborate, and the unique entrepreneurial spirit and culture that makes Bacardi so special.

     “With his knowledge and experience in both the commercial and marketing side of the spirits business, the transition to a global category will be seamless.”   Vergara has spent 20 years in marketing and commercial roles, 15 of which have been within the beverage industry.

Red more at http://www.thespiritsbusiness.com/2015/04/bacardi-appoints-new-head-of-rum/?article-source=newsletter&source=395&date=2015-04-02

Bahia Honda Springs to Life

    Bahia Honda in the early spring begins to come to life again as buds open and the butterflies begin to reappear.   Tuesday I was able to wander around the park and see really pretty flower buds beginning to open and the butterflies in all their color.  

The Dark and Stormy as Medicine

     Berumda’s national drink, the Dark ‘n’ Stormy cocktail, has hidden health benefits. Traditionally made with Gosling’s Black Seal rum, it also features ginger beer and lime.   The  drink has an interesting naval history.   In the 1800s it was common practice for the British Royal Navy to give rum rations to sailors from navy bases on rum-producing Caribbean islands including Bermuda.

     Ginger beer was first brought Bermuda by William John Barritt.   Barritt’s Ginger Beer was created in Bermuda in 1874 and still being sold today.   Sailors started adding ginger beer to their rum.   Ginger Beer,  a well known cure for sea sickness and rumored to ward off flu, aid digestion and facilitate blood circulation, adding the lime to the drink was added to help prevent off scurvy.

     "The name Dark ‘n’ Stormy came about when a sailor held up the drink, which looks like a dark cloud gathering in the glass when the rum is added, described it as the color of a cloud 'only a fool or a dead man would sail under'”.

 

     Alcohol consumption in quantities over  weeks of parties, tends to irritate the lining of your digestive system. This is just the medicine you need. Research conducted at the University of Michigan discovered  ginger can helps settle the stomach, by blocking the serotonin receptors in the stomach.    For years, I've given bar customers Ginger beer with a few dashes of bitters in it to settle their stomachs.  I call it a bartender's antacid.

 

Admiral Nelson unveils Black Spiced Rum

Heaven Hill has introduced the latest addition to the Admiral Nelson’s Rum portfolio, a “darker, bolder” Black Patch Premium Black Spiced Rum. 

     The new bottle features a cream, black and silver label to reflect the bolder flavour of the rum.       Marketed with the strapline, “Admirably Smooth. Mysteriously Dark”, the new release has been filtered through charred American white oak barrels used to age Bourbon – a process which is said to enrich the flavor of the spirit.

     Bottled at 47% abv, Admiral Nelson’s Black Patch Rum features a cream, black and silver label to reflect the bolder flavor of the rum   Hannah Venhoff, Admiral Nelson’s Rum brand manager, said: “The emergence of Spiced Black Rum is a tremendous opportunity for Rum consumers.

     “Admiral Nelson’s Black Patch is a natural extension of the franchise as Rum consumers seek out more dynamic, bolder styles.”   The new flavor will be available from June at an RRP of US$10.99 for 750ml. It will also be available in 50ml and 1.75l sizes.

     The only bad art to this story is that Admiral Rodney has not found his way into the United States yet,   This is a great St. Lucia Rum that very few of their products ever make it to the United States.  ;o)

What is in a Garnish?

     I find it funny how some people pas so little attention to the garnish on a cocktail.  The truth is that the customer seems to be more impressed with the appearance of a cocktail when it is presented to them than they are when tasting it.  

     Appearance is paramount when it comes to making a good cocktail.   You can be the greatest mixologist in the world, but if you drinks lack the "curb appeal" they are not going to sell.   I find it very interesting how customers are more interested in taking pictures of their cocktails and sending them to their friends on the social media that they are taking that first taste.   The garnish is a big part of that.

    Garnishes are as varied as the people that stand behind the bar and create the

cocktails.  You can find anything and everything hung on cocktail glasses to draw attention to the glass.   I've seen everything from batteries to a chicken  used as a garnish on a cocktail, but what it is isn't nearly as important as how it embellishes the "eye appeal" of the cocktail.  


     Whether you garnish for the  "shock factor" or for just plain pleasing
the eye of the customer, the garnish is every bit as important and the cocktail itself.  You bring the customer in with their eyes as well as their palates and noses, so
don't for get to finish your cocktails with an appropriate garnish.