Denizen Merchant's Reserve Rum

     Denizen Rums are blended with rum from the Caribbean that have been selected by their master blenders in Amsterdam.  Handcrafting small-batch Caribbean style rums as far back as the early 1700s, a time when Netherlands colonized much of the Caribbean.

     Denizen Merchant's Reserve is a very pleasant experience.  Introduced to us at The Rat Key Rum Tasters Association last Monday, I felt that it was worthy of an article of its own.   The rum is a blend of rums from the Worthy Park Distillery in Jamaica and the Le Galion Distillery in Martinique.  It has a very fruity aroma with some wood present.   There is a funkiness to the expression that I find very wonderful on the palate and it fades to a lingering dry warm finish that is very satisfying.  The fruity flavor along with the wood carries over throughout the whole experience. 

     "One of the reasons they chose to include the molasses based rhum grande arome in the blend and not the more traditional rhum agricole from Martinique is because when they checked in with rum cocktail historians during the development process – they were told that Trader Vic likely blended this type of rum from Martinique with the 17 year Wray and Nephew in his original Mai Tai formula because it was cheapest rum available from Martinique at the time.   Having learned this, they tried to come up with a historically accurate classic amber rum that is unapologetically funky and would have made Trader Vic proud. The fact that it has been aged 8 years also makes it a fine sipping rum despite it being slightly higher proof at 43% ABV."

     Between the historical reasoning for what they have blended and the flavor this is one of those rums that will leave a lasting impression with you when you get the opportunity to try it.  ;o)

Sandcastle / Soggy Dollar: Tina's Retirement Party

For all of you who have ever visited the Soggy Dollar or Sandcastle, know the work and caring that has made this place so special.  If you are going to be in the area in October you should make an effort to attend this event.  Tina has put in so very much effort and passion into making the place a special one and every one our visits unforgettable.  Thanks for the memories.  "Greetings from Jerry and Tish and Sandcastle and Soggy Dollar." Many of you may already know, but after 16 years we are officially announcing the retirement of Martina (Tina) Chinnery , our General Manager, as of August 31, 2015. There really aren't sufficient words to express the gratitude we feel for all the hard work and love Tina has demonstrated in her time here. Her genuine hospitality, expert leadership and fierce determination have propelled Sandcastle/Soggy Dollar to a place we could only have imagined. The Sandcastle/Soggy Dollar Staff will be celebrating Tina's Retirement at an Octoberfest party on Tuesday, October 13 to show our gratitude for all she has contributed over the last 16 years to make Sandcastle and Soggy Dollar  an unforgettable and special place. If you would like to send a note of congratulations or share a story for Tina, we will  be collecting them to present to her at the party. Please send your email to Tish at Tishoconn@gmail.com or mail USPS Priority your sharing to: Tish OConnell 5000  Estate Enighed PMB 505 St John , VI 00830 We look forward to seeing you soon on White Bay and thank you for all your continued support. Fondly,  Jerry and Tish

A New Group of Rat Key Rum Tastings

     Monday was another meeting of "The Rat Key Rum Tasting Association", sharing some very rare Isla de Cana, Denizen's Merchant Reserve, Pilar solera barrel proofs, The Real McCoy 12 Year, and Ron Roble Ultra Anejo.  All of these were exceptional expressions that made this the best tasting yet.  These for the most part were expressions that most rum tasters rarely get to try and we had all of them there at the same time.
Don Pancho's never distributed

     Something that I need to emphasize, the are a group that truly enjoy fine rums and we are not a group of "pirates" throwing back swill until we are stumbling drunk.   We each have tasting glasses and share small amounts that we can taste and enjoy.  We are here to share the fine rum collections that we have with like minded aficionados of the rums.

     We asked each other what the favorite was, and it was very hard to decide, I used my "trademark" answer, the on I had in my hand at that time.  All of these were very special and the story behind them was just as interesting as the rums themselves. The pleasure of sharing these among people that can really appreciate them is just one of life's great experiences.   We are very lucky down here in keys to have so many truly talented rum people that can gather on a regular basis to just enjoy the fine rums this world has to offer.

     With the days getting shorter and shorter, we had our last rum at sunset and a spectacular one it was Monday night.  The really good news is Monday we convene again to repeat the process of sharing friendship and fine rum at the meeting grounds on Rat Key.

Time to Visit the Riviera by Daiquiri

Here is an idea for a daiquiri with a little touch of the Mediterranean.   I feel like the Campari balanced by the Limoncello and the Dry Curacao will make for a well balanced and flavorful cocktail for these fall afternoons on the patio or aft deck of the boat.  Daiquiri's to me are some of the most refreshing and flavorful of the cocktails.  Give this one a try, I feel like you will really enjoy it.

Riviera Daiquiri

·         1 1/2 oz. Brugal Extra Dry Blanco

·         1/2 oz. Ferrand Dry Curacao

·         1/4 oz. Limoncello

·         1/4 oz. Campari

·         1/2 oz. Fresh Lemon Juice

·         3 or 4 Thin Strips of Lemon Zest (for Garnish)

Preparation: In a cocktail shaker, combine all of the ingredients and shake well until chilled. Strain the drink into a chilled cocktail glass and garnish with the lemon zest.

Visiting the Inner the City of Havana

     The City of Havana, Cuba is a city of many faces.  It is a city of people, history and diversity of

Entrance to the Harbor

structures.   From the entry of the Havana Harbor to it inner city this city has your eyes in a state of constant scanning.  I stayed in Old Havana where the historic buildings are everywhere, where you case see the history from the remnants of the old wall that once protected the city.

Presidential Palace

     As I drive around the city you see many memorials to their heroes and wonderful architecture that goes back several centuries.  I see government buildings and buildings that were built by industry of the country.   From the top of the Bacardi Building in Old Havana or the Inglaterra Hotel, you have magnificent views of this wonderful old town.

     Among the historic bars, restaurants, hotels

The Old Wall that once surrounded the city

and governmental buildings there are millions of the most wonderfully friendly and fun people anywhere.   A city of historic buildings is a very cold ghost town without its people.  Havana is no exception, the people of Havana are very warm and giving, and they are there to help when needed and seem to enjoy the interactions with the tourists and especially the Americans that have come to see.

Jose Marti Memorial

El Capitolio

    With the warming relations between Cuba and the United States happening, it is time for the American people to get to learn and understand that the politics of Cuba and the warmth of its people are very different.  My visits there have left me with very warm feelings about the country and a place where I can safely wander and explore all of the fun places and sights freely.  This is a place that you need to put into your bucket list and be sure to follow up with soon as you can.  ;o)

A Caribbean Storm out of California

     My Friend Pete Cowper from California sent me this cocktail recipe that he was given by his friend Debi Stalder out of Simi Valley. Her husband Bill is one of my high school classmates. Debi's father Biff Adams was Merle Haggard’s drummer for 45 years. They are classic Corvette people who have a ’57 Fuel injected Corvette painted light blue with white coves.   They drive it all over the country with the original factory fuel injection still on it.

     This is an interesting cocktail that has a real fruity feel to it, but hidden below all of that flavor is a real potent kick.   It truly has earned the name "Storm", because it has the potential to just blow you away.

THE CARIBBEAN STORM

Pink Layer:
1/2 oz. Cruzan Pineapple Rum
1/2 oz. Brinly’s Gold Mango Rum
1/2 oz. Cruzan Banana Rum
1 oz. Melon Liqueur

1 oz. Lemonade

Purple Layer:
1 oz. Blue Curacao
1/2 oz. Wray & Nephew Overproof
2 oz. Lemon Lime Soda

Late Summer at Bahia Honda

     The water, the land and the Sky around Bahia Honda always provide a wonderful vista in the late afternoon.  It has been quite a while since I have worked in black and white, but it definitely lends some wonderful and exciting effects.

Captain Morgan is Taking Aim at the Shot Market with Cannon Blast

     Captain Morgan Cannon Blast is described as an “intensely delicious shot”.   Cannon Blast is a mix of Caribbean rum, natural flavors and a “bold spice blend” of citrus, chipotle and jalapeño pepper.   Bottled in an exciting new bottle has an abv of 35%, giving a perfect balance of flavor and potency for that unique shot.   Michael Ward, global head of innovation at Diageo, said: “Consumers are making more choices around mixers, and shots have really changed in the US. They used to be something for guys to show they are guys, but now men and women do them together.

     “For a brand like Captain Morgan that’s about nights out, Cannon Blast is a really fun, high energy drink that we are having a lot of fun with. It demonstrates how innovations can solve consumer needs that the base brand cannot fulfill.”

Read More at http://www.thespiritsbusiness.com/2015/09/captain-morgan-targets-shooters-with-cannon-blast/?article-source=newsletter&source=506&date=2015-09-03

     I’ll be interested in what effect this will have on the “shot market” against the likes of Fireball and other more traditional shots like Jagermeister.

From Santa Cruz Rum to Cruzan Rum

     A friend of mine set me a note the other day asking if I had ever heard of "Santa Cruz Rum"?  That is all I needed to start investigating.   It seems that it first made appearances in the mid 1800's.   It was produced by the Hermon Hill Distillery in Christiansted, and eventually became part of the Suntory Beam Corporation and Cruzan Rums today.

     During the mid to late 1930’s St. Croix Sugar Cane Industries, Inc. was formed for the purpose of distributing St. Croix rum in the United States.  The corporation even issued stock certificates at varying times up to and including the early 1940’s.   While records and documents are insufficient to determine the exact date of the origin of St. Croix Sugar Cane Industries, Inc. as a corporation, the available records all point to it starting in the second half of the 1930’s, and initially to have been comprised of two separate rum companies, namely, The Diamond Rum Company at Estate Diamond in Frederiksted, and, Santa Cruz Distillers at Hermon Hill Distillery in Christiansted.  Initially, a large building in the town of Christiansted was used as the distribution center for St. Croix Sugar Cane Industries, Inc., and therefore, at times, in the first decade  “ Christiansted” was used in the the address of St. Croix Sugar Cane Industries, Inc., whether it was distributing rum from Diamond Distillery, or, from Hermon Hill Distillery.

     Although some of the investors of The Diamond Rum Company were also investors in Santa Cruz Distillers, the two distilleries were marketed under separate labels, respectively, Cruzan Rum, and, Santa Cruz Rum. Early documents give evidence to the importance that was placed on advertising Cruzan Rum as a unique brand name from its earliest days.  In 1936, there was a  Copyright Registration  of the distinctive Cruzan Rum label (“Design consisting of barrel with two men against background of tropical scenery”)  issued to St. Croix Sugar Cane Industries Sales Corp of Portland, Oregon.

     The question came up because he saw Santa Cruz Rum  in some old Civil War era cocktails.  
Below are a couple of those cocktails from that era.

Santa Cruz Rum Daisy 

• 3 or 4 Dashes Simple Syrup
• 2 or 3 Dashes Maraschino Liqueur or Curacao
• The Juice of 1/2 Small Lemon or Lime
• 1 Wineglass Santa Cruz Rum

Fill glass 1/3 full of shaved ice. Shake thoroughly, strain into a large cocktail glass, and fill up with Club Soda or  Seltzer Water.

Knickerbocker

• ¹/₂ Lime or Lemon, squeeze out the juice, and put rind and juice in the shaker
• 2 Tsp.  Raspberry Syrup
• 1 wine-glass Santa Cruz Rum
• ¹/₂ Tsp.  Curaçao

(Cool with shaved ice; shake up well, and ornament with berries in season. If this is not sweet enough, put in a little more raspberry syrup.

     It is amazing to me how we can dig up old recipes and find they have direct connections to modern day rum production.  ;o)

     

Want to Avoid a Hangover? Don't Drink Too Much !!!

     I ran across an amazing article about how to prevent hangovers.  Don't drink so much.   This never ceases to amaze me what the governments of this world can spend research on, then come up with such obvious findings.

     The only way to prevent a hangover is to drink less alcohol - drinking water or eating won't help you avoid the pain.   People who claim to be immune to hangovers are just kidding themselves, as there is no way to avoid the nausea and pounding headache, scientists have concluded.   Although one quarter of people claim to be able to consume alcohol without consequences, researchers have found they are probably just not drinking enough for it to have an impact.   Likewise people who claim water and eating help stave off that energy-sapping morning after feeling, it is likely that they did not drink as much as they thought.

     To find out whether some people really were immune to a hangover, scientists in the Netherlands and Canada monitored the drinking habits of more than 1,600 Dutch and Canadian students.   The researchers calculated the estimated Blood Alcohol Concentration in those who experienced hangovers and those who didn't. They found that four-fifths of those who claimed not to experience hangovers had an estimated blood alcohol level of less than 0.10 per cent - the equivalent of about two large glasses of wine.

     Lead author Dr Joris Verster, of Utrecht University, the Netherlands said: "In general, we found a pretty straight relationship; the more you drink, the more likely you are to get a hangover.   "The majority of those who in fact reported never having a hangover tended to drink less, perhaps less than they themselves thought would lead to a hangover".   The researchers also looked at whether eating or drinking water directly after drinking alcohol made you less likely to experience a hangover.

You can read more at http://www.telegraph.co.uk/news/science/science-news/11831096/Want-to-avoid-a-hangover-Dont-drink-too-much-scientists-conclude.html 

Fine Rum Tasting with Rum Loving Friends

     There are very few things more fun that sharing some really tasty rum with friends.  It is really rewarding to share some of the treasures of the rum world with some really good friends.  Monday evening six of us got together to do just that.

     The Rat Key Rum Tasting Association had its weekly meeting and there were some really fine rums there to be enjoyed.  We had two tasty Botran'Rums, Solera and Reserva; Carlton Groom's new expression of Papa's Pilar Dark; Ron Veradera 7 Year from Cuba and a very special Richard Seale 1998 Vintage rum from Barbados.  It is such a pleasure to sit on this little key and watch out over the gulf enjoying the gentle breezes and these really wonderful rums.

     Wonderful people sharing wonderful rums makes for a very wonderful evening.  This is why we put this concept together and why we hop into the boat when ever possible and head out to enjoy so many of the fun rums that I have blessed to put into my collection.  The really great thing about the collection is that it is something that you don't just let sit on the shelf, but rather something that you share with your friends.

A Big New Rum Portal in Barbados

     The Caribbean Journal announced this morning the opening of a brand new rum shop in Barbados.   This has so many exciting ramifications that I can't even begin to tel you about.

     There’s a major new rum shop in the Caribbean  and it’s located inside an Grantley International Airport.   The duty free area at Barbados’ Grantley International Airport has opened a new “Caribbean Rum Collection” area including more than 80 rums from across the Caribbean region.   The shop is an initiative of the West Indies Rum and Spirits Producer Association (WIRSPA) and the Authentic Caribbean Rum Marque (ACR), part of an international campaign to promote the “quality, versatility and quality of Authentic Caribbean Rums.”

     “Our Authentic Caribbean Rums are the epitome of quality for regional products, equal to the highest quality spirits,” said Donville Inniss, Barbados’ Minister for International Business, who urged rum producers to continue their brand-building efforts.   The space will also include information on the brands, on rum production methods and on the cultures that shape the range of Caribbean rum.   It’s part of a broader educational program implemented by WIRSPA on behalf of CARIFORUM member governments, funded by the European Union.  

     “We are truly proud to see this fine collection come together in one place,” said Frank Ward, chairman of the WIRSPA. “We believe that this is the largest selection of Authentic Caribbean Rums available anywhere in the world for Travel Retail customers and are grateful to the Runway for giving our rum this opportunity.”

     I can’t wait to get back to Barbados and have an opportunity to shop this very special rum shop.  Thare are many great rum shops already in Barbados, and this is going to be something that I can fill a case with before returning to Key West.  ;o)

Bahama Cafe Especial

     I was sitting at the bar the other day when it was very empty, dog days of August, and thought about an idea for a new coffee cocktail.   It had to have a real coffee flavor, yet be more along the idea of a daiquiri style cocktail.  I know that lime in your coffee is not a really good idea, but I think you get the idea.

    I have to start with Brinley Gold Shipwreck Coffee Rum, and I want a dry rum like Brugal Extra Dry as well to level it out.   I toyed with some chocolate liqueur, but that would just loose the flavor of the coffee and get to far away from what I was trying to do.   I thought a little further, and remembered that many people like a bit of cream in their coffee and a little bit of sweetener.  So I put them with it and I was ready for a cocktail "wake me up".

Bahama Cafe Especial

• 2 oz. Brinley Gold Shipwreck Coffee Rum
• 1 oz. Brugal Extra Dry Rum
• 3/4 oz. El Dorado Rum Cream
• 1/2 oz. Agave Nectar

Place all ingredients except the El Dorado Rum Cream in a shaker filled with ice.  Shake until fully chilled.  Strain into a cocktail glass and float with El Dorado Rum Cream.  Top with fresh ground nutmeg and enjoy.

Early Morning with Thunder Rumbling in the Background

     Summer time in the Keys has its thunderstorms.  The intense cloud formations that are sometimes very ominous looking can be very beautiful as well.  This morning is one of those days.  Enjoy all of the beauty of these ominous clouds as they reflect off of the water to create a beautiful picture.  ;o)

Selvarey Rums Expand Their Distribution

Selvarey Cocoa

     Selvarey Rums has announced that it is expanding its distribution to Florida, Hawaii, South Carolina, California, Nevada: (Southern Wine and Spirits), Georgia: (Savannah Distributing), New Jersey: (Fedway Associates), New York: (Empire Merchants), Tennessee: (Lipman Brothers), Washington DC: (Washington Wholesale).  This means that these fine rums will be available very soon on many more shelves and cocktail lounges  here in the US.  Previously only available in California and Nevada, this is very welcome news.

     Brought together by a lifelong passion for rum, Bruno Mars teamed up with three rum aficionados to change people's perception of what rum can be. After years of searching, they finally found legendary Master Blender Francisco "Don Pancho" Fernandez, former "Maestro de Ronero" for Havana Club who carved out a distillery from the jungles of Panama known for producing some of the finest rums in the world. Together they created Selvarey.

     Selvarey White  a blend of three- and five- year-old rums, is aged in American Oak casks and carbon-filtered to remove most of the color without losing the deep flavors imparted during the aging process. Unlike many white rums, Selvarey has been crafted with the distinct goal of being fine enough to sip on the rocks. Yet it makes a superlative cocktail..

     Selvarey Cacao  the world's premier chocolate spirit, boasts a rich five-year-old Panamanian rum whose inherent character is brought out by the infusion of natural chocolate. SelvaRey Cacao Rum can be sipped neat or on the rocks.

     These are very nice rums and ones that are welcome additions in many fine places, be sure a try them if you haven't had the opportunity before.  Especially those of  you that are of the chocolate persuasion.   ;o)

So You Think You Want to Start a Craft Distillery?

Cayman Spirits Distillery

     I was once asked how do you make a million dollars in auto racing, you start with 5 million and when you get down to 1 million, you quit.   Starting up a "craft distillery" is much the same.  The expense of purchasing equipment, securing space that has zoning for a distillery, water and power requirements available and that is before you start looking at all of the legal hoops you have to jump through.

Small Copper Alembis 10 Liter Still

     This is a very glamorous idea, but like auto racing to do it well is very expensive.   I'd love to be able to create my own rums, and introduce them to my friends to share, but it is not that simple.  Here in the United States owning a still for anything other that producing alcohol for external use is strictly "verboten".   Besides the legal issues involved, there are also health concerns to worry about. Home mad alcohol can become tainted with toxic liquids, especially methanol, the form of alcohol reputed to cause blindness and death. Making moonshine also poses obvious risks of fire or explosion.  Alcohol made at home with out the proper legal permits and licences is known as moonshine and the laws against moonshine may place those who wish to make their own line of commercial rum or other spirit in a tricky situation. 

Copper Alembic "Thumper"  Pot Still

     Robinson, at Moonshine Still Pro, likens existing distillation laws to a sort of Catch-22.  You can't learn to operate a still with out a still, but most who start in the business start with a small "secret  still" in their basement or garage.   While most states prohibit making home made alcohol for consumption, state laws sometimes conflict with federal law.   In Missouri, for example, a person 21 or over may produce  up to 100 gallons of spirits per year for personal consumption without a permit.   But federal law trumps state law, and to the feds, distilling at home for personal consumption is illegal, period.   "If you distill without permits, you're looking at roughly a dozen felonies," says Tom Hogue, spokesman for the Alcohol and Tobacco Tax and Trade Bureau. "It's not something you want to be doing."

Troy Roberts at Drum Circle Distillery

     The odd part is we haven't even began to talk about the cost of the materials, supplies and equipment you are going to need.    Stills depending on the size can go up into the hundred thousands alone, no to mention the other necessary stainless vats etc.  Barrels are in short supply these days and very expensive.   Troy Roberts of Drum Circle Distilling in Sarasota, Florida has spent since 2003 making his dream of making his fine craft distillery a reality.  Today his fine rums are very hard to find, but the search is definitely worth the effort for the rewards of his rums.

      As I said start with 5 million, it's not easy, but if you are good at running a still, blending, marketing, legal stuff, health stuff, and have the patience, you will be able to open a craft distillery.  You might want to add another attraction like a restaurant or gift shop to help off set some of the costs of the distilling and aging of you rum.  ;o)

Cartavio XO and Rat Key, What a Combination.

     It is another dog day of August and headed out of the sun to Rat Key with a bottle of Cartavio XO
for the perfect rum sipping afternoon.   Light breezes beautiful blue water and a bottle of fine rum make these afternoons of a pirate perfect.  Wish you could all join us in this wonderful experience.

Cartavio XO

     The Cartavio XO Rum from Peru is a very unique expression that has so many connections to great rums from around the world.   From the 18 years spent in French and American Oak Barrels to tall of the experience of Federico Schultz, master distiller and blender, this is a Thoroughbred rum.    Frederico Shults is another graduate of  Havana Club and an apprentice to Don Pancho Fernandez, bringing great expertise to Cartavio's rum making.  Classic packaging with the wire cap retainer makes this an attractive eye catching expression you can't walk past.

     I have to say that a perfect day is being made better as I lean back at the water's edge and enjoy the beautiful mahogany color and sweet and lightly spicy aromas that are flowing from my glass.  There is an initial sweetness that grows warmer and spicier as it carries itself to the warm and spicy finish that seems to linger and linger.

     All you have to do to enjoy your life like a pirate as I am is find a water's edge and a wonderful bottle of your favorite rum, Cartavio is a great example.  Just put "your ass in lawn chair and your toes in the sand" and call out a hearty "ARGH" and enjoy the rum and the moment.  ;o)

Plantation Rum Adds Plantation Pineapple to its Core Range of Products

Guillaume Lamy introduces Plantation Pineapple

     This is a great bit of news for us at the Rum Bar in Key West, because I didn't think that we were going to be able to enjoy this wonderful expression here in the United States because of its very limited production.   I have bought a case of it for the Rum Bar and we are now serving it.   The unique method of production gives it a very special flavor unlike any other flavored rums.

     First unveiled at "Tales of the Cocktail" in New Orleans last year, Plantation Pineapple Rum – Stiggin’s Fancy was initially planned as a “one-off” launch, with just 1,000 bottles sold in New Orleans and a small number of other US markets.   Cognac Ferrand founder Alexandre Gabriel has now added the expression to Plantation Rum’s core range as a limited edition due to the seasonality of the Queen Victoria pineapples it uses.   Gabriel first created the rum in collaboration with cocktail historian David Wondrich, inspired by several traditional recipes used in the 1800s.   

     Plantation Pineapple Rum – Stiggin’s Fancy is produced by first infusing the rinds of Queen Victoria pineapple with Plantation 3 Stars white rum for one week before they are distilled in pot stills.   Separately, the flesh of the Queen Victoria pineapples are infused with rich, aged Plantation Original Dark Rum for three months. Then these two liquids are married together and the rum is put into casks where it rests for three months.   

“David and I did this project in part out of sheer curiosity,” said Gabriel. “Mostly, however, we did it because the pineapple is the symbol of hospitality.    “The 1824 Journal of Patent Inventions notes that it was customary in the West Indies to offer pineapple rum to visiting European friends. Following the West Indian tradition, Plantation Pineapple Rum is our gift to you.”

The expression is named after the Reverend Stiggins, a character in Charles Dickens’ The Pickwick Papers whose favored tipple was pineapple rum.

Plantation Pineapple Rum – Stiggin’s Fancy will be available in April, May, July and August each year at an RRP of US$34.99. It is now rolling out nationally across the US.

The variant was named by The Spirits Business as one of the most innovative spirits launches of 2014.

Read More at http://www.thespiritsbusiness.com/2015/08/plantation-adds-pineapple-rum-to-core-range/?article-source=newsletter&source=497&date=2015-08-20

What Alcohol Really Does to Your Body on an Airplane

     I found this very interesting USA Today article and thought it was worth sharing.  I travel a fair amount on aircraft and I find it interesting to see how quickly people who order a cocktail or two get a bit tipsy.  This is a good explanation of what is going on with their bodies.  

   While on a flight, if you've only had a couple drinks and already you're trying to convince your neighbor there's a monster on the wing, you might not be entirely crazy - it might just be that the booze has gone to your head a little more than usual.

    At cruising level, the altitude inside the plane cabin is different than it is on the ground, even though the cabin is pressurized. According to the World Health Organization, Air pressure inside the cabin is actually equivalent to the pressure at 6,000 to 8,000 feet above sea level - roughly the same as Bogotá or Yosemite National Park. The higher up you go, the thinner the air gets, and when you rise in altitude fast the body doesn't get as much oxygen as it needs, which can cause symptoms of altitude sickness. There's plenty of oxygen onboard, but the atmospheric pressure is lower so the body absorbs less oxygen into the bloodstream. Depending on the person, that could be a 5% to 20% decrease in oxygen, according to USA TODAY. People with heart and lung conditions might also be susceptible to hypoxia.

     While scientific studies have shown that drinking alcohol at a higher altitude does not actually increase your blood alcohol level, it might make you feel more drunk than usual. Suddenly after going up to 8,000 to 10,000 feet increases dizziness; lightheadedness and drowsiness, which are the symptoms of altitude sickness. These are also sensations associated with being drunk (in case you can't recall).  So, altitude + alcohol = dizzy times two.

Read More at  http://roadwarriorvoices.com/2015/08/17/what-alcohol-really-does-to-your-body-on-an-airplane/