The Rum Journal's 2015 Rum Awards

     Each year the Caribbean Journal names its Rum Awards.  Here are the winners for 2015.   I think that you will find all of these to be very worthy of their awards.  Congratulations to all of the winners.

Rum of the Year: 1931 (Fourth Edition) By St Lucia Distillers

The Rum of the Year is always the hardest choice to make, and this year was no different. More and more producers are entering the market with serious aged rums, looking to highlight how far rum has come, how many delicious, interesting rums are now on the market. But one rum took top honors: 1931 from St Lucia Distillers. This is the fourth edition of a small-production rum, but this year there was a twist: along with a blend of several maturates, this year saw the inclusion in the blend of St Lucian-grown rhum agricole, the first agricole to be produced on the island since the 1930s. The result is something rather astonishing: a velvety, voluptuous rum with a fascinating texture and a playful but elegant flavor profile marked by tropical fruit, citrus zest, caramel, dried mango and spice. This was the best rum we tried all year, and a simply spectacular rum. Cheers to the 2015 Rum of the Year, 1931 By St Lucia Distillers.

Runners up: Mount Gay XO, Ron Santiago de Cuba 11 Anos, Flor de Cana 25, Papa’s Pilar Limited Edition.

Rhum Agricole of the Year: Rhum Depaz XO Grand Saint-Pierre

Another incredibly difficult choice. The rums of the French Caribbean are, arguably, the most “authentic” in the Caribbean — they have a real terror, a sense that one can taste the region where they were made, thanks to a local, vertically integrated process from cane to cap. But the best offering from the French Caribbean was this: Rhum Depaz XO Grand Saint-Pierre. This agricole from the foothills of Martinique’s Mont Pelee volcano is magnificent: ultra-smooth, ultra-balanced and spicy, with notes of candied fruit, with a transcendent finish. This is the second year in a row that Depaz has taken the top agricole crown, and the reason is clear: they’re producing simply exquisite rums.

Runners up: Rhum HSE XO, Rhum Damoiseau 8 Ans, Rhum Dillon XO.

Best New Rum: Afrohead

Long a house rum, this rum was born on Harbour Island in the Bahamas but now is something far more regional, from Dominican molasses to Trinidadian distillation. The 15-year variety is a terrific rum that earned a lot of points for its wonderful drinkability and a feeling of authenticity. At its roots, it still feels like a house rum, and that’s a very good thing. 

Best New Rhum Agricole: Rhum HSE 2005 Sherry Finish Pedro Ximenez

This is the most creative rum distillery in Martinique, and one might argue in all of the Caribbean. HSE is the rum that really pioneered the extra “finishing” process of rhums agricoles, from finishing agricoles in malt whisky barrels to, more recently Spanish sherry. The latest edition of the Sherry Finish saw an aged agricole spending eight months in Pedro Ximenez sherry barrels, and the result was a peppery but sweet rum with HSE’s signature power. A tremendous product and one that makes us excited to see what they come up with next.

Best White Rum: Bacardi Facundo Neo

Two years ago, the new Facundo Collection took the rum world by storm — the best rums Bacardi had produced in decades. And the company’s Exquisito took home Rum of the Year honors. We’re glad to see that the Facundo collection is still around, and the company’s Neo white rum (actually a blend of aged rums that’s then charcoal-filtered) is, while expensive, a new kind of standard for great white rum: smooth, elegant, crisp. It passes the most important test of white rum with flying colors: you can sip it.

Best White Rhum Agricole: Rhum Bologne

There are a few important benchmarks for a great rhum blanc. First, and most importantly, how does it taste in a Ti’ Punch? And second, how does it taste sec, or neat? On both counts, Guadeloupe’s Rhum Bologne is at the top of the class. Bologne’s 100-proof white rhum agricole is a floral, sweet, energetic superstar. Guadeloupe remains one of the world’s undiscovered rum capitals — but here’s hoping that changes.

Best Gold Rum: Don Q Gold

This is a tough category to judge, simply because the area between young white rums and older aged rums is often filled with a Motley Crue of rums. But Don Q has long been making some of the Caribbean’s best rums in this category, and the Don Q Gold is no exception. While, like most gold rums, it’s best off in a cocktail, this is a rum with a honey-sweet aroma and a caramel-brown sugar flavor profile that makes it quite drinkable on its own.

Best Spiced Rum: Siesta Key Spiced Rum

The first time we announced the Rum Awards, a certain upstart rum from Florida, not from the Caribbean, took the crown. Since then, Siesta Key has swept the Rum Awards’ Best Spiced Rum category every year, last year with its Distiller’s Reserve. And this year is no different, except that this year we return to the rum that started it all: Siesta Key Spiced Rum, the company’s flagship expression. It’s quite smooth, made from Florida sugar cane and distilled in a copper pot still. It’s simple, rooted in natural spices and, most importantly for a spiced rum, uniquely sippable. This distillery in Sarasota has set a standard for spiced rums around the world, and has also shown the world that America is producing some rather good rums of its own. 2015 makes it four years in a row. Cheers, Siesta Key.

Best Flavored Rum: Rhum Clement Mahina Coco

We were pleasantly surprised to this on the shelf in an American city, because Clement’s Mahina Coco is absolutely lovely. A throwback to the homemade punches you often find after dinner in the French Caribbean, this is a fruity, creamy delight that’s a dessert on its own —and an elegant digestif.

Best Overproof Rum: Sunset Very Strong Rum

St Vincent Distillers is quietly one of the Caribbean’s underrated outfits, best known for Captain Bligh XO but also producers of some significant Caribbean spirits. And none more robust than the aptly-named Sunset Very Strong Rum. This is as strong a rum as you will find anywhere on earth — but it’s also remarkably smooth. Bottled at 84.5% ABV, it requires some courage. But that courage is rewarded with a remarkably smooth overproof spirit.

Best Bottle Design: Rhum Damoiseau Rhum Vieux 8 Ans

The thing we love most about this bottle is that it feels far older than eight years. It feels like something you find floating around in the ocean, or tucked away in a corner of a centuries-old bar. Its green, flat shape hearkens back to a different era, and that’s what rum is all about.

Rum Bar of the Year: Papa Zouk, Antigua

We were dismayed to learn that, last year, the venerable Papa Zouk in Antigua had burned down. But through the charity and love of its many patrons, the bar was rebuilt. It remains a Mecca of Caribbean rum, a place that all rum pilgrims must visit and pay homage. Bert Kirchner’s “rum shop” on the outskirts of St John’s has more than 100 rums, less than its heyday but one growing quickly, in large part to frequent donations by customers. This is a wonderful place, a wonderful rum shop and the best rum bar in all of the Caribbean.

Read More at http://caribjournal.com/2015/11/06/rum-journal-the-rum-awards-2015/ 

I feel like this was a great group of winners against some very venerable competitors and I'm proud of all that were considered for the awards.

Don Papa Launches 10 Year Old Expression in UK

Following the UK debut of its core expression last year, Philippine Rum brand Don Papa has launched a limited edition 10-year-old expression in the market.

Don Papa 10 will launch in the UK later this week.  Don Papa, described as the world’s first single island rum from the Philippines, first hit shelves in the UK last February.  The brand’s “super-premium” 10-year-old variant is a created on the southern island of Negros and is aged in re-charred oak barrels in the foothills of Mount Kanlaon before being blended.   The variant will be distributed in the UK by distributor Marblehead Brand Development from 5 November, with exclusive availability in Harvey Nichols for the first month.

“We are very proud to be able to bring out the 10-year-old and further share with the world, some great Philippine rums,” said Don Papa Rum founder Stephen Carroll.   “We have been delighted with the reception to Don Papa 10 in other international markets, and we expect this 10-year old edition to enjoy similar success in the UK.”  Said to have a flavor of dried fruit, cacao and a “hint” of smoke, Don Papa 10 is bottled at 43% abv and will be available in the UK.

Read More at http://www.thespiritsbusiness.com/2015/11/don-papa-rum-launches-10yo-in-uk/

Caribbean Rum and Beer Festival CAB Results are In.

     It was a privilege to be a part of this year’s CAB Tastings and be asked to be a judge for the event.  The event was a very nice one, that had a large number of entries and the winners should all be proud of their medals.   It was also a pleasure to be able to address such a receptive audience for my seminar on the Daiquiri Cocktail.   I’m really looking forward to returning in 2016 to this event.

     The 2015 CAB Contest results for rum were announced at the 5^th Caribbean Rum & Beer Festival on 7^th November 2015. They are as follows;

Category: White Rum

GOLD               Toppers White Rhum (Topper’s Rum, St Maarten)

SILVER           Westerhall 12 Degrees (Westerhall Estate, Grenada)

BRONZE         Blue Water Ultra Premium (Blue Water Rum, St Maarten)

Category: Overproof Rum

GOLD              Westerhall Jack Iron (Westerhall Estate Ltd, Grenada)

SILVER           Wicked Dolphin Rumshine (Wicked Dolphin, Florida USA)

BRONZE         Westerhall White Jack (Westerhall Estate Ltd, Grenada)

Category: Flavoured Rum

GOLD               Topper’s Mocha Mama Rhum (Topper’s Rhum, St Maarten)

SILVER           Ma Doudou Orange Rhum (Ma Doudou, St Martin)

BRONZE         Guavaberry Original (St Maarten Guavaberry Company, St Maarten)

Category: Spiced Rum

GOLD               Clifton Estate Original Spice (Clifton Estate Rum, Nevis)

GOLD              Blue Water Caribbean Gold (Blue Water Rum, St Maarten)

SILVER           Ma Doudou Spices (Ma Dohdou Rhum, St Martin)

BRONZE         Topper’s Spiced Rhum (Topper’s Rhum, St Maarten)

Category: Brown Rum

GOLD               Richland Distillers Estate Rum (Richland Distillers, Georgia USA)

SILVER           Westerhall Dark Rum (Westerhall Estate, Grenada)

BRONZE         Borgoe 82 Rum (Suriname Alcoholic Beverages, Suriname)

Category: Aged Rum (5 – 9 years)

GOLD               Guavaberry Republic 8 YO (St Maarten Guavaberry Company)

SILVER           Borgoe Grand Reserve (Suiname Alcoholic Beverages, Suriname)

BRONZE         Banks DIH XM 5 YO (Banks DIH, Guyana)

Category: Aged Rum (10 – 14 years)

GOLD              Westerhall 10XO (Westerhall Estate, Grenada)

SILVER           Banks DIH XM Special 12 Year Old Rum (Banks DIH Ltd, Guyana)

BRONZE         Doorly’s 12 YO (R L Seale, Barbados)

Category: Aged Rum (15 years and over)

GOLD               Borgoe 15 Year Old Premium Aged Rum (SAB, Suriname)

SILVER           Pusser’s 15 YO Premium Rum (Pusser’s Rum, BVI)

BRONZE         Banks DIH XM Supreme 15 Year Old Rum (Banks DIH Ltd, Guyana)

The blind tasting competition took place during the just concluded 2015 Caribbean Rum & Beer Festival held in St. Maarten, hosted at the Sonesta Maho Beach Resort & Casino.

In a closed room session the judging panel sampled some 60 rums and made their decisions based upon four criterion; Appearance, Aroma, Taste and Overall Impression. This year the judging panel included the co-founders of the International Rum Council Dave Russell, Mike Streeter, Carlton Grooms and Nick Feris, as well as rum exporters to Asia; Shinobu & Maryse Uchiono of Gwad-Link, in addition to Bahama Bob Leonard, Shawn Martin, Mark Theron, Carl Kanto, Philip Ils, and Jonathan Collymore.

The Caribbean Rum & Beer Festival is set to become the Caribbean’s premier promotion and retailing event for rum and beer beverages. The 6^th Festival will be held in November 2016.

For More information about the 2016 Caribbean Rum & Beer Festival go to info@rumandbeerfestival.com

Rum Producers ar predicting Significant Growth for Premium Rums

    Over the past few years, almost every rum producer that I know, is working on their premium and ultra-premium expressions.   There are more and more expressions being introduced that fall into this portion of the category.  There seems to be more and more interest on the retail level and in the cocktail lounges for fine sipping rums that didn't exist ten years ago.

     According to the West Indies Rum and Spirits Producers’ Association’s (WIRSPA) new international market report, titled Decade of Rum, the sector grew from 101,757,000 nine-liter case sales in 2000, to 142,291,000 in 2010 (IWSR) – making it the fastest-growing spirits category in the world during that time.   “Looking at the dynamics of the market, and the views of influential characters in the industry, there is huge optimism for the future of the category, which is being driven by four key factors – the breadth of appeal for rum, the growth of cocktails, the global trend to premiumisation and the enthusiasm of top trade professionals for the category.”   Citing IWSR figures, WIRSPA said volume sales of super-premium rum will increase 50% by 2017 as many countries demonstrate the “right pre-conditions” for growth.

Read more about this at http://www.thespiritsbusiness.com/2015/11/super-premium-rum-set-for-50-growth/?article-source=newsletter&source=559&date=2015-11-06 

    Next time instead of sipping one of your top whiskey's, give some premium or ultra premium rums a try.  I feel that you will really be surprised how good they really are.  ;o)

Squall on the Caribbean

     St. Maarten will offer up an afternoon squall or two virtually every afternoon.   Today's was one of those really small but intense ones just off shore between us and St. Kitts.

Final Day on St. Maarten: Presentation and Showtime

     The Caribbean Rum and Beer Festival opens at 2 pm this afternoon, I do my presentation at 3:15 to 4 pm, then it is mingle among the booths and attendees.  I always look forward to go from booth to booth and meet the new people in the industry and say hi to so many old friends.  It is a chance to learn more about what everyone is doing and what new products are being introduced.



     After chasing down some last minute supplies for my presentation it was off to the beach with Nicholas Feris and the rest of the Key West clan.   Cocktails on the beach from 9:30 am til ll:30 am, yes AM, then it was back to the room to put the last touches together for the presentation.   After setting everything up it is lunch time and then off to opening of the Caribbean Rum and Beer Festival.

     Things got underway at the Festival at 2 pm and we were able to wander around to the booths before it was time for my class to begin.  Had a really good time visiting with our friends at Richland Rum and Clifton Estate Rums, XM Rums, Westerhall, Guavaberry and all of the rest of the the exhibitors.   The show provided us with some insights on a few new to us rums and a chance to enjoy many of the rums with their creators.






     The Master Class came off very well and the attendees got to listen to  a short history of the daiquiri and how it has evolved over the years.  We shared a Jenkins Cox original Daiquiri, an El Floridita #4 Daiquiri and two Papa Doble (Hemingway Special), both frozen and up versions.   All of the gallerie cam back for seconds of the daiquiri samples and seemed to really enjoy these classic cocktails.

     Tasting went on into the night along with the entertainment.   It would seem that a good sized crowd was having a really fun time mingling and getting involved with the exhibitors and the vendors.  There was a beer portion and a foodie area that was great to become a part of as well.

     I just want to say thanks to Cheryl and her entire crew for having me back again.  I had a wonderful time and look forward to returning for next years event.  ;o)
   

Day Two, Judging and Hanging Out at the Beach

     After a hardy breakfast and a walk on the beach, it was time to head up to the rum tasting room and begin the judging.   We were tasked with 58 rums in the categories of White, Brown (Gold), Aged 5 to 9 years, Aged 10 to 15 years, Premium, Overproof, Spiced and Flavored.   The judging took some 4 hours to complete, but the group diligently tasted each expression and gave it the deserving grades in the areas of appearance, aroma, taste and overall opinion of the experience.  Upon completion we all headed for a restaurant and some food.  That was a lot of rum and the tasters were getting a bit numb by he time we were finished.

Airbus 340 300 plus Passenger Plane landing over the beach.

     With our work complete for the day, many of us went down to the beach to sit at the end of the runway and watch the huge planes as they came into the St. Maarten's Princess Juliana International Airport from the sea.  It is a really unbelievable sight to watch as these huge planes drop closer and closer to you on their final approach.  Watching planes like the huge jumbo jets like the Boeing 747 or a giant Airbus 340 that carries over 300 passengers is really an intense experience.  

      This evening was filled wit a great supper and some time with fiends at the bar,  Tomorrow is the big day for me with my master class presentation on the daiquiri.   I've got some preparation to get ready for the class at 3:15 tomorrow afternoon, and getting the blender, shakers and all the tings necessary to create three of these wonderful cocktails as I talk to the group.

     That is about it for today's adventures, I fill you in on Friday's adventures tomorrow and I'll be headed back to Key West on Saturday.  Rum Church runs at its usual time on Sunday at the Rum Bar at the Speakeasy Inn.   See you there.  ;o)

Sunset Sunset Bar at Maho Beach

Day 1 of the St. Maarten Adventure

     After an uneventful trip from Key West to Miami and a two and a half hour of breakfast and some writing it is time to board the plane for St. Maarten.  Arriving at three, it is off to the Sonesta Maho Resort to check into the rooms before the first of the get together's in the lobby of the hotel.

    We had a great time getting together for the first time in two years.  We shared some old tails and what we have been up to since our last meeting in Grenada in 2013.  We enjoyed interesting new rum to me called "Typhoon" and I had the pleasure of making a couple of daiquiri's for my friends here from behind the bar.

  This is the fifth annual Caribbean Rum and Beer Festival and this year's edition is here in St. Maarten.  This island is one of the gems of the Caribbean and I'm looking forward to spending some time exploring the beaches and other fun places around the island.  I'll be posting a number of pictures over the next few days as things begin to unfold and the events start to happen.    Watch both on my facebook pages as well as here on the blog for updates.

Caribbean Rum and Beer Festival Headquarters

     Arrived safely in St. Maarten, beautiful place.  Had a little time to wander around the grounds at the Sonesta Maho, beautiful place.  Pools, beaches, great little bars, even got to make some daiquiri's behind the bar for some of my friends that are here.  Had a nice dinner with some friends that I don't get to see often enough.   Cocktails, food and friends it doesn't get much better than this.

     Tomorrow at ten it is down to business and the judging begins at 10:00 am.  After that is completed it is off to Sunset Beach and watch the planes landing from the end of the runway, This is a really cool place to sip some rum and see the underside of some really large airplanes as they are about to touch down.

Watch Out St. Maarten, Here We Come

     Travel Day today, Headed for St. Maarten for the Caribbean Rum and Beer Festival.   I'll be
keeping everyone up to date on what is happening at the event and around the island.   Rum festivals in the Caribbean are always a fun adventure, You never know who you are going to run into and what new rums are you might get to meet.

     Judging the rums is always a really exciting part of the festival, it really brings you back to reality on your likes and dislikes about different rums.   Many times the rums that I tink I really like don't score as high with you as you think they should when you taste them in a blind tasting.  The opposite also applies, I've been surprised by rums I thought I really didn't like.

     This trip is giving me a first in my rum career.  I'm doing a "master class" presentation for the festival.   The Daiquiri is a cocktail that I have spent a lot of time chasing the history and the flavors of its evolution.

     I forgot to mention there are a few parties and beaches to explore as well.  I'm planning to visit the
 fun beaches like Orient Beach and the end of the runway to get pictures of the planes landing at Maho Beach.  I guess that it will be a really fun four days off of the rock.

Dark Matter Offers First Rum Casks For Sale

     It is always good to see new rum expressions making their grand entry into the category,  Dark Matter looks to be a serious contender.   On the down side, you have to wait for the aging to be completed before you can bottle and sell it.  This is the reality of the spirits business, you own the product, but you have to wait until aging is complete before you can regain your investment.

     Dark Matter Distillers has made its first 10 casks of rum  for sale.   Available on a first come first serve basis starting  29 October, the cask cost includes bottling, labeling, storage, insurance, samples, spectral analysis and maturation report, but not including duty and VAT. 

     Aged in hand selected Oloroso Sherry casks of 250 liters, a small sample will be drawn from each cask and sent to the owners annually once the rum is at least three-years-old.   “We will use the highest quality, individually hand-selected Oloroso Sherry casks,” the distillery said.   “Their use in the maturation of some of the finest and celebrated spirits in the world is well known, delivering the aroma and flavors of chocolate orange, raisins, fruit cake, dried fruits, toffee and spices.

     “From Dark Matter you will be obtaining a true single cask rum that will mature unhindered and untarnished for many years if you so choose.   “For optimal results we recommend a minimum 10-year maturation period to allow a truly unique rum to develop fully in each individual cask.”   Dark Matter rum is distilled from cane molasses and each cask can be bottled at either cask strength or 46% abv.

Read More at http://www.thespiritsbusiness.com/2015/10/scotlands-only-rum-distillery-to-sell-first-casks/?article-source=newsletter&source=553&date=2015-10-29

Caribbean Rum and Beer Festival Opens on Friday

   
     I can't believe that the Caribbean Rum and Beer Festival is here already.  I leave Wednesday morning for St. Maarten and all the fun of the many events happening there.

     Thursday is the blind tasting of the rum for the CAB  Awards, and Friday I will be delivering  a Master Class presentation on the "Daiquiri, a Beach, a Cocktail and the Story of Cocktail Evolution".  If you are there check the schedule, but I'm told it will be from 3:30 until 4:00 pm.

     There will be so many events taking place during the festival, and if you are in the area, it is well worth visiting.

     See you in St. Maarten!!!

Fantasy Fest 2015 Comes to an End

     Another year and another Fantasy Fest has come and gone.  The parties, the parades and all of the craziness and fun have been put into the books for another year.  Hope that everyone enjoyed the fun.

'Lazy' Australian Accent Caused by 'Alcoholic Slur' of Heavy Drinking Early Settlers'

     Having a few friends with that delightful Aussie accent, it is interesting to hear this analysis of where it came from.  I have spent a fair amount of time in the southern states here in the US, and I find many languages very interesting, but I've never seen it being traced back like this.  A very interesting read. 

Paul "Crocodile Dundee" Hogan

   The distinctive Australian accent is the result of a "drunken slur" caused by the heavy drinking of the early settlers, according to a communication expert from the country.   In an impassioned call for Australian schools to teach verbal expression and delivery, Dean Frenkel, a public speaking and communication lecturer at Melbourne's Victoria University, said "drunken Aussie-speak" was formed generations ago but has continued to be passed on to children by sober parents.

     "The Australian alphabet cocktail was spiked by alcohol," he wrote in The Age.   "Our forefathers regularly got drunk together and through their frequent interactions unknowingly added an alcoholic slur to our national speech patterns. Aussie-speak developed in the early days of colonial settlement from a cocktail of English, Irish, Aboriginal and German - before another mystery influence was slipped into the mix."

     Paul Hogan Crocodile Dundee Mate, what did ya say?  Mr. Frenkel said poor communication was "not related to class" but was evident among all sectors of Australian society.   "The average Australian speaks to just two thirds capacity - with one third of our articulator muscles always sedentary as if lying on the couch; and that's just concerning articulation," he wrote.   "Missing consonants can include missing 't's (impordant), 'l's (Austraya) and 's's (yesh), while many of our vowels are lazily transformed into other vowels, especially 'a's to 'e's (stending) and 'i's (New South Wyles), and 'i's to 'oi's (noight)."

     Most experts believe the Australian accent - known for its flat tone, nasality and elision of syllables - developed from the mix of dialects found in the early colony, whose residents included convicts and settlers from across Britain and Ireland. Various myths have arisen to try to explain certain features of the Australian drawl, including the claim that Australians mumble to avoid swallowing flies.

     This article has more about the accent at http://www.telegraph.co.uk/news/worldnews/australiaandthepacific/australia/11957994/Gday-mate-Lazy-Australian-accent-caused-by-alcoholic-slur-of-heavy-drinking-early-settlers.html 

Mel Gibson

     I find it interesting that many of the native Australians, especially the actors generally lack that colorful dialect that is so appealing to most of us around the world.  Mel Gibson is a good example of an Australian who does not seem to have a strong accent of any kind.  where Paul Hogan's accent you can cut with a knife.  Please don't loose this wonderful and colorful dialect, especially the ladies, it is really appealing.  ;o)

     

Halloween Blood Punch

     Blood Punch is a new cocktail that we created for the Zombie Bike Ride after party at the Rum Bar last week.  It is an easy concoction that you can make up in a pitcher or a cooler depending on how many people you want to serve.

     It is not real sweet, but it does have a good and fun flavor besides just being blood red.  Here is the recipe for a 2 1/2 gallon cooler.

Blood Punch

• 1 Bottle of White Rum, good clean unflavored one
• 1 Bottle of DeKuyper Pomegranite Liqueur
• 1 Bottle of Cruzan Mango Rum
• 2 oz. Agave Nectar
• Pineapple Juice and Cranberry Juice equal portions to fill cooler

Place all ingredients into a 2 1/2 Gallon Cooler and cover and shake.  Allow to sit for 3 or 4 houres in Refrigerator and serve over ice in an appropriate cup.

This is a really good Halloween Punch to put a real kick into the party.  Enjoy your Halloween this year.  ;o)

Which Jobs Spawn the Heaviest Drinking?

     I ran across this interesting article on which industries spawn the most drinkers.  I was a bit surprised by some, and not at all by others.  Take a look at it and see what you think.  

     The US' alcohol consumption was also shown to have increased between 2006 and 2010 despite the economic recession.   Many people turn to a pint on a Friday to mark the end of the working week.    

But heavy drinking, in which five or more drinks are consumed in one sitting, appears to be more of a problem in some lines of work than others.   According to government data studied by Statista, the above graphic shows the ten top industries in the US where workers say they drink heavily each month.

     Miners and builders report drinking the most, with 17.5 per cent of adults in the mining industry saying they drank heavily in the last month, and the construction industry not far behind on 16.5 per cent.  Niall McCarthy, a data journalist at Statista, found working down a mine shaft led more people to find a way to unwind at the end of the day. "Due to its dark, tough and dangerous nature, mining has been named as the industry with the hardest drinkers in the United States," said Mr McCarthy.

     Hospitality and food services came in third at 11.8 per cent, whilst manufacturing, agriculture and the retail trade came in eighth, ninth and tenth with more modest amounts of alcohol consumed.  Heavy drinking, or binge drinking, is defined in the study as five or more drinks on the same occasion, on five or more days in the past month.

The data comes as a study this month by the Centers for Disease Control and Prevention (CDC) showed that binge drinking in the US has increased between 2006 and 2010, with a great cost to the economy.    

Read More at http://www.independent.co.uk/news/world/americas/jobs-with-heaviest-alcohol-consumption-revealed-in-us-government-data-a6707106.html

Fantasy Fest has Arrived for 2015 in Key West

     Its that time of year again when all the inhibitions go away and the city goes into a party frenzy.   This year is no exception, it got started Sunday evening with the "Zombie Bike Ride", and will continue in its crazy crazy manner until the end of the day on Sunday at the "The Fat Lady Sings Tea Dance ends that evening at La Te Da's.  

     You have parties for all occasions and preferences, not a lot for the kids, but this is after all an adult fest for the most part and not really a place for kids.  You can get the complete schedule at http://www.fantasyfest.com/schedule/ .

     If you are here the party is on and I hope that some of you will stop by and see me at the Rum Bar on Duval street, Thursday thru Sunday from 11 am until 6 pm, and at the Satelite bar on Saturday during the parade.  To one and all have a really fun time and literally "Let it all hang out"!!

Appleton Introduced a New Look for its Appleton Estate Rums

     Back in April of this year it was announced that Appleton Estate was introducing new branding for its Appleton Estate expressions.  It has at least in my bar been very confusing for many of my customers.  I decided to run the story of what the change was all about.

     “Grupo Campari announced the rebranding of its Appleton Estate Jamaica Rum premium line of rums.   Rest assure the high quality rum that Appleton Estate is known for has not changed.  Grupo Campari has introduced new naming classifications and packaging design for the core Appleton Estate expressions.”

     First of all none of the rums themselves have changed.   This was a change to modernize the look of the line and to bring some new attention to the expressions.  Blow are what they were and what the names have been changed to.

•       Appleton Estate Signature Blend is the new name for Appleton Estate V/X           
•       Appleton Estate Reserve Blend is the new name for Appleton Estate Reserve
•       Appleton Estate Rare Blend 12 Year Old is the new name for Appleton Estate Extra 12 Year Old

        “We wanted the new packaging to capture the craftsmanship and exceptional quality of   our           range and celebrate the uniqueness of the Appleton Estate including our heritage, our land, our         process and our people.”   Appleton Master Blender, Joy Spence

         I hope that this has helped to clear up the confusion.  ;o)