International Spirits Challenge Rum Winners

    The 2016 International Spirits Challenge results are in and some good friends are the big winners.
  Trophy Winners R.L. Seale and Pusser's Rum are both outstanding example of the rum production industry.   There are a whole lot of others that showed very well in the event, as you can see below with all of the gold medal winners being listed.   The silver and bronze metal winners can be seen by clicking on the "Read More at" website.   Congratulations to all of the winners, you are examples of how far that the rum category has come with their drive for excellence.

Brand Name

Brand Owner          Company Name

Tasting         Medal

Trophy Winners

Pusser's Rum Gunpowder Proof	Pusser's Rum Company	Trophy
Foursquare 2004	R L Seale & Company	Trophy
Gold Medal Winners
Branca	J.Faria & Filhos		Gold
Facundo Exquisito	Bacardi		Gold
Foursquare Zinfandel Cask Blend	R L Seale & Company		Gold
Havana Club Añejo 15 Años	Havana Club		Gold
Mezan Panama 2006	Marussia Beverages		Gold
R H Jefferson	Whitehaven Harbour Commissioners		Gold
Red Heart Original	Pernod Ricard South Africa		Gold
Savanna Rhum Vieux Traditionnel 5 anos	Distillerie de Savanna		Gold
Woods Old Navy Rum	William Grant & Sons		Gold
Foursquare 2004	R L Seale & Company		Gold
Pusser’s Rum Gunpowder Proof	Pusser’s Rum Company		Gold

Read More at http://www.internationalspiritschallenge.com/isc2016/2016-results

Pussers Gunpowder Proof “Black Tot Day” Launch in the United States

     This year's celebration of  "Black Tot Day" is going to be a very special one, marking the 46th anniversary of the removal of the daily ration of rum from the British Royal Navy ships, Pusser's Rum is introducing their new Pusser's Gunpowder Proof expression to the United States.  This is the rum that was just awarded the trophy in the rum category at the International Spirits Challenge last month and a "Best in Class" at the 2016 RumXP event in Miami in April.

    Pusser’s Gunpowder Proof Rum Leaps Across the Pond Aged Overproof Expression to Launch July 31 in Select U.S. Markets to Commemorate “Black Tot Day” Pusser’s Gunpowder Proof, the last rum issued by the modern Royal Navy to its enlistees in 1970, will launch in seven U.S. markets July 31 to commemorate the 46th anniversary of Black Tot Day. Gunpowder Proof is an aged overproof expression at 54.5 percent which was the formula last used by the Admiralty.   Pusser’s Rum Pusser’s Rum is produced in strict accordance with Admiralty blending specifications last used by the Royal Navy for issue to its fleet, a tradition which began in 1655 when it first served rum as its spirit of choice, with extra “tots” being offered before and after some of the most infamous battles in history.

     This is probably the best expression that Pusser's has produced to date.  The two existing wooden pot stills, first put in use in the early 1700's and located in Guyana’s Demerara River Valley, impregnate the rum with esters (naturally occurring organic flavoring compounds) far beyond those of any other rum. What results is a truly unique, award winning taste. The name “Pusser’s” is nothing more than a corruption of the word “Purser,” the Royal Navy ship’s supply officer who retained the stocks of rum. Before hydrometers, the ship’s Purser would test rum strength by mixing a few grains of gunpowder with rum to see if it would ignite under the heat of a magnifying glass. If it did that was 'proof' the rum was “at strength,” if it was not, the Purser was threatened with bodily harm for “watering down” the rum. “Gunpowder Proof is riding the wave of hand-crafted artisan spirits that are authentic and all-natural,” said Pusser’s CEO Gary Rogalski. “Forbes Magazine called the blend ‘the single malt of rum’ because of the painstaking batch process required to blend, bottle and bring the rum to market.  

     

Where are You Going to be Most Apt to Consume Alcohol This Summer?

   Summer time is a curious time when it comes to the consumption of alcoholic beverages.  Depending on where you are, it could be at the beach, the mountains, on the lake or many other places.   The summer provides us with so many opportunities to quench our thirst with a refreshing beverage.     It seems that Americans seem to be most apt to have an alcoholic beverage at a barbecue.   Portability and the ability to keep the beverages cold are big decision factors as to what they are going to be consuming.   

  According to Nielsen almost two thirds of regular alcohol consumers in the US say they will drink at barbecues this summer, ranking it the top consumption occasion.

     With more than 90% of regular drinkers above legal drinking age planning to consume alcohol outdoors during the summer season, picnics and barbecues rank the most popular occasion, followed by pool-side, at the beach, and then at patio bars.   In terms of summer alcoholic drink qualities, “refreshing” was ranked top by both men and women, at 61% and 64% respectively. “Natural” and “handcrafted” were expressed strongly with men, while “fruity”, “sweet”, “citrusy”, “frozen” and “bubbly” were more popular among women. 

     Nielsen data also found that social media had become a key influencer when choosing drinks for US consumers. One quarter of legal drinking age plus consumers said what other people are seen drinking on social media, increasing to 45% of 21-34-years old.   42% of the demographic also said that they like to post pictures of their drinks on social media, well above the average of 25% for all drinkers.

Read More at http://www.thespiritsbusiness.com/2016/07/barbeques-top-summer-imbibing-occasion-for-us/ 

The Sun Playing with the Clouds and Water

     Saturday as I was headed home from Rat Key's rum tasting, I noticed that the clouds and the sun were playing "peek-a-boo" and creating quite the beautiful picture.  I couldn't help myself, I had to stop and shoot some pictures.  I just love this place, it always give you a new scene to drive through when you are out and about on the water.

“Smoking” Alcohol Vapors Warned to be More Dangerous Than Drinking

     "Smoking" alcohol vapors was a fad that went around a few years ago, and it has seemed to made
a come back again.  This time there has been enough research that is telling us that it is more dangerous than drinking alcohol.  I got one of the unique devices that allows you to "smoke" alcohol, and tried it, but found that it lacked the flavor  and the oral satisfaction that I get from enjoying a good cocktail.  Anyway, here is the research and the impending warning that is being issues to the residents of the United States.

"Residents in the United States are being warned that the re-emerging trend of smoking alcohol is more harmful than just drinking."

     A number of videos have recently appeared online apparently giving youngsters tips on how to vaporize alcohol to inhale it, and more dangerously, there is no need for any kind of device to implement this.  However, there are alcohol bongs, dry ice cocktails and people even free-base alcohol over an open flame.  The goal is to inhale the alcohol through the lungs to feel its effects, but doctors are warning that this method could prove to be much more dangerous than simply ingesting it normally.

     “Absolutely as bad as drinking, maybe worse,” said Dr. Alfred Aleguas with the Florida Poison Information Center at Tampa General Hospital.   “You have really no clue as to how much you’re ingesting,” said Aleguas.   Aleguas explains that the vapor goes straight into your lungs, thus bypassing the stomach, liver and other organs that metabolize and slow the absorption of alcohol into the blood. And worryingly, there are no typical signs of over indulgence like vomiting and the vapor can damage the lungs, leading to infection.

J.Wray Jamaica Gold and Silver Rum Coming to the United States

     This is really great to see, J. Wray and Nephew brand rums are the original rums of Jamaica, they have such a bold pot stilled flavor and are the rums of choice for the people of Jamaica.  The familar green and yellow label of J. Wray and Nephew Overproof Rum is legendary and I'm sure these two will follow in their footsteps.

     The oldest continuously operating rum producer in Jamaica, J. Wray & Nephew Ltd., is giving two of its classic rums a Jamaican inspired makeover, along with a new name for the introduction of J.Wray™ Jamaica Rum Gold and Silver.   “J. Wray & Nephew Ltd. has a special place in spirits lore with a legacy of more than two centuries crafting high-quality rums,” said Christine Moll, Category Director-Rum, at Campari America.   “J.Wray Jamaica Rum offers an enticing and authentic Jamaican rum to enjoy in flavorful cocktails.  The lively packaging firmly ties the rums to the brand’s storied history and ensures they visually stand out on the shelf.” 

   J.Wray Jamaica Rums replace Appleton Special Jamaica Rum and Appleton White respectively in the USA. The eye-catching packaging highlighted by traditional bright, vibrant colors evokes the alluring and free-spirited vibe characteristic of Jamaica.   Smooth and light-bodied, J.Wray Jamaica Rum Silver is a white rum that’s aged and filtered slowly through special charcoal filters. Clean and crisp, the brilliantly clear rum is light and fruity with pear and apple notes. This critically-acclaimed rum was recently awarded 91 points in the 2016 Ultimate Spirits Challenge.  This dazzling, warm golden rum is smooth and fruity with a rich body, long finish and hints of exotic spices. A gold medal recipient at the 2016 San Francisco World Spirits Competition, J.Wray Gold is already being recommended by the world’s top bartenders and spirits writers.

The Barrel Cooler: Awesome for the Summer

      The idea of a refreshing cooler in the heat of summer is a;ways a good idea.  Here is a way to include fresh grapefruit with Mount Gay Black Barrel Rum and have a cocktail that will quench you thirst during these hot summer days.  Mount Gay's Black Barrel Rum and grapefruit work so well together and with the addition of Luxardo Maraschino Liqueur to lighten the flavor, you have a real winner.

     Give this one a try, if you want a little less sweetness fool around with the amount of agave nectar to sweeten to your personal liking.

The Barrel Cooler

·         2 oz. Mount Gay Black Barrel Rum

·         1 oz. Fresh Grapefruit Juice

·         3/4 oz. Agave Nectar

·         1/2 oz. Luxardo Maraschino Liqueur

·         4 drops of Fee Brothers Barrel Aged Bitters

 Combine all ingredients shaker with ice and shake. Strain over fresh ice into a rocks glass. Garnish with a lemon zest

Great Turn Out and a Great Mount Gay Black Barrel Competition

Great Group of Bartenders

    The Mount Gay Black Barrel Bartenders Competition and tasting was a huge success.  There was a good crowd of spectators that were offered a chance to sample the Mount Gay Black Barrel cocktails and watch the competitors build their entries.   The nine competing bartenders did a superb job creating cocktails in the three round competition. This was a unique format, in that the bartenders could only use ingredients that were provided.   No outside ingredients were allowed.   In the first round they were allowed to choose any ingredients that they wanted to use, but they only had one minute to create the cocktail.  In the second round they were only allowed three ingredients plus the Mount Gay Black Barrel Rum and a garnish.  In the final round they were allowed to use any and or all of the ingredients provided to produce their final cocktail.

Excellent Crowd for the Event

     The group did a tremendous job in all three rounds and the blind judging was a tough job for all
four of the judges.  Karlene McLeod of Mount Gay, Mike Streeter of the International Rum Council, Austin Jagnon of the Elite Bartending School and myself were the judges for this event.  All of us were very please with the overall quality of the cocktails that were presented to us.

AlanGold, Mindy Moore, Scott Epifanio and Karlene McLeod

     When the tasting was over and the points tallied, Mindy Moore of the Rum Bar was the winner, Alan Gold of the Rum Barrel was second and Scott Epifanio was third.  Congratulations to all of the winners, and a heart felt thanks to the entire group of bartenders who participated.

Spirits Labels are Seriously in Need of Change

     The talk has been going on for years on this subject, but little has been done.  The results has been a myriad of lawsuits over "claims of homemade craft and a load of infringement by other brands because not enough effort has been made by governmental agencies before approval.  The other area of concern is the content of the spirits.  Not only what has been added, but the source of the spirit itself.  "The spirits industry has evolved, but directives which govern how liquor is labeled have remained static."

      "I wouldn't say it's a once in a lifetime opportunity, but it is once in a very long period," says Paul Hletko, president of the American Craft Spirits Association (ACSA), and founder and distiller of FEW Spirits, of the TTB's forthcoming open commenting period. The golden opportunity here is to, "really work with the TTB to help modernize, and work with a lot of labeling regulations so that they really represent the business as it is, and not as it was."   According to Matt Hofmann, co-founder and master distiller of Westland Distillery, and an ACSA board of directors member, the TTB has been planning this commenting period for six years. He adds, "For us, this is pretty critical, and we don't know when the next time is going to happen."

 Major Issues to Tackle

 A "Distilled By" Requirement

Issue: Who's actually distilling the whiskey or spirits which goes into that bottle? Does anybody know?

 Figuring Out This Whole "Craft" Thing Issue: "Craft" is one hell of a confusing word.  What does "craft" mean? What is a "craft" distillery? What is a "craft" spirit? Who knows. 

 "Small Batch," "Handmade," "Handcrafted"  Issue: These words, and similar ones, are thrown around haphazardly, and are essentially meaningless.  Moving beyond craft, there are plenty of other words and phrases which bear no meaning, but may be used in an attempt to falsely convey quality level to a consumer.

Label Approval Speed & Process Issue: There's a massive backlog of labels, slowing down the approval process, keeping TTB employees tied up from handling other matters, and potentially allowing more rogue labels to squeak through.

Compliance Issue: If producers take the rules were meant to be broken approach and nothing comes of it, what's the point?

     These are only a few of the issues, but the most important ones to the rum category.  I hope that things can get done this time.  The other most important thing is that there is a means of enforcement this time and some real penalties for breaking the rules.  Lets hope they get it right this time, because here in the United States, liquor laws take decades to get any changes.

Read More at http://www.eater.com/drinks/2016/7/6/12098886/booze-label-craft-ttb

2000th Post to this Blog

Historic Flying  Boats

     This has been a great experience for me to have been able to produce so many stories from so many places and so many events.  Hopefully this is only the beginning of the adventures that I've been lucky enough to be involved in over the last five and a half years of writing the blog.

     It has been a heart warming thing for me to watch this little blog grow and see the number of people grow and grow that read it daily.   Here we go for another coup of thousand more.

Beautiful Beaches and Islands

Historic Houses and Buildings

Great Rums from around the world

Wildlife of the tropics up close and personal

Famous Boats

Coral Bay From the Hills of St.Johns

     Cruising by land or sea, St. Johns in the U.S. Virgin Islands is a beautiful sight.  I love to drive up the ridges and look down on the water from all around this island.  This is Coral Bay, one of the most beautiful views anywhere.

What Was the Worst Ever Rum Disaster?

     When you think about rum disasters you have to think about the ships that hauled the rum and sank or a lost British Royal Naval Vessel.  You would be wrong, because, the biggest rum disaster was in London by the Thames River April 21st 1933. Britain imported large quantities of rum for naval supplies and stored in large vaults at Rum Quay by the India Docks. The adjoining lumberyard caught fire and spread to the rum stores where 3.1 million liters were held in 6,500 puncheons. The rum fire burnt for four days, spreading across the Thames River. The fumes were so potent it intoxicated the firemen. When extinguished the fire had destroyed the equivalent to a year's production of rum from Barbados.

 Damaged vaults at the Rum Quay at the West India Docks after the great fire of 21 April 1933. The fire took four days to put out.   One of the worst fires in the docks occurred at the Rum Quay, at the West India Docks.  One of the main sheds and a vault were destroyed.

That was a lot of rum lost in those four days and a disaster that I hope never occurs again.

Rum From Australia?

     When you think about countries that produce rum, you rarely think about Australia, but you are in for a real surprise just how much rum is being produced there.  Most people think that Bundaberg is the only rum from Australia, but that is completely wrong.   Bundaberg and Beenleigh have a long and popular tradition here since the 1880's. Today, their product innovations are producing some outstanding expressions.  From pirates and buccaneers to convicts and pioneers, these are what made Australia, and from these very colorful people they have been making rum for nearly 190 years.  The home of the Rum Rebellion in 1808, today it is a serious producer of rum.

Bundaberg Rums

     "Raise your rum." This chant is growing louder as rum undergoes a vibrant resurgence.   

"The West Indies may be the birthplace of rum 375 years ago, yet we've been making rum here for 190 years. Rum has always held a special place in Australia, instead of pirates and buccaneers we started with convicts and pioneers. Our Colonial spirit grew up with us to be one of Australia's favorite spirits, and now it's drunk by everyone from the rebellious to the adventurous."     

     Stone Pine Barrique Rum (40% ABV) is made from blackstrap molasses which are fermented and distilled in small batches. The rum is matured in medium toasted barriques, (225L ex-American oak casks) which give a lot of contact with the wood and imparts a massive influence on its character.  Stone Pine Barrique Rum No. 3 has a complex mouthfeel with notes of vanilla, coconut and burnt caramel with a medium length and oaky finish on the palate. Sip neat to savour its complexity or top with dry ginger ale, a wedge of lemon and ice.   Stone Pine Barrique Rum is available in 375ml and 750 ml bottles. 

     Mt Uncle Distillery in Cairns, Queensland comes FNQ Rum Co Iridium Dark Rum (40% ABV), the first and only premium cane spirit rum in Australia. Triple distilled in a copper pot still, the single barrel aged rum is made from 100% Far North Queensland sugar cane syrup, not molasses.   The distillate is filtered through Cairns Highland’s volcanic rock which purifies and enriches the spirit and in turn gives it a smooth mouth feel. The rum is aged just over 4 years in American oak casks that previously held red wine which give the rum its distinctive copper/amber color.  The imagery on the 700ml bottle of Iridium Dark Rum depicts the tropical reef and rain forest of Far North Queensland. On the nose, there’s spice, vanilla and nutty aroma with toffee apple on the palate with cinnamon, spice, toasty oak, and a lingering caramel finish.

     Hoochery Distillery in Western Australia comes Ord River Rum Overproof (56.4% ABV).  Hoochery Distillery is the oldest legal still in Western Australia. Located in Kununurra in the Kimberley region, it is a 100% Australian owned and operated family business. Ord River Rum is made from local sugar cane, wet season rainwater and yeast that is vat-fermented, pot-distilled, aged and hand-bottled. The rum is charcoal filtered, aged in 300 liter American oak barrels which impart natural color and flavor. The small pot distillery has the capacity to produce over 50,000 bottles of Ord River Rum a year.  Ord River Rum Overproof is full-flavoured, with notes of vanilla, fruit, dark chocolate, spice and brown sugar with an oaky and smooth finish. the rum is available in a 750 ml bottle. 

Lark Distillery

The best known of the Tasmanian rums, a heavy pot still spirit combined with single barrel aging in an ex-Port, ex-Whisky quarter cask to produce a high-ester bouquet that fills the air around you. Quiet Cannon has an immediate, bold presence on the nose, presenting aromas of fermented molasses, whisky, fresh tobacco, overripe burnt peaches, dark chocolate, charred wood, burnt leather and a shy floral delicacy.  The esters understandably dominate the rum’s bouquet and can interfere with its more attractive aromas if you aren’t on your guard.  Approached carefully, Quiet Cannon delivers aromas in great quantity, as the name suggests it should.  The initial taste is equally powerful, though slightly sweet and dry initially due to the spirit’s 50% ABV overproof nature, followed by intense flavors of grain, wood, peat, and lesser versions of what is revealed on the nose.  As expected, the rum is full bodied with an almost oily texture and a long, dry, finish rich in flavor.  Quiet Cannon is a Scotch-and-cigar lover’s rum.

Great Northern Distillery/Kimberley Rum Company

Situated in the heart of the Swan Valley, The Great Northern Distillery is the producer of some of WA's finest spirits and liqueurs. Our internationally acclaimed Canefire Rum is just the beginning of this Boutique Distillery experience.   Small Batch, a limited 500 bottle release from our very light barrels.  Instead of being cut with water, White Port from a local valley winery is used.  It is bottled unfiltered at 40% ABV.  At the tasting bar; watch our friendly staff prepare a range of cocktails for your enjoyment made from our rums or you can simply sample a measure of our fine rums.   

     These are a few of the quality cane spirits that you can find from Australia, if you get the opportunity give some of these a try, you won't be disappointed.

New Look for Elements Eight for 10th Anniversary

St Lucia produced rum brand Elements Eight is set for a global relaunch with new packaging and a rethought range of three expressions to celebrate its 10th anniversary.

10th Anniversary Packaging

     The new look bottles in the range are shorter than the previous design and aim to emphasize Element Eight’s “artisanal approach” and “small batch production” with a “contemporary” foiled label design.   The packaging is a radical departure for the brand, which was launched in 2006 in tall, square, sleek modern bottles, and has been designed to place greater emphasis on its small batch production.   “The contemporary feel, a key part of the brand’s identity has been evolved, whereby the bottles are shorter and the foiled label design reflects the hand-crafted ethos of the rum,” the company said.

     The range has cut its cocoa rum and now comprises three expressions – Platinum, one of the first aged white rums, which is aged for up to four years in Bourbon barrels before being charcoal-filtered to remove the color,  Elements Eight Exotic Spices, which contains a mix of ten fruits and spices, and the renamed Elements Eight Vendôme. The new name references the Vendome still – a cross between a column and pot still, which comes from Louisville in Kentucky and is used to create the rum, before it is aged for up to six years in Kentucky Bourbon barrels.

2006 Packaging

     UK-based founder Carl Stephenson,  said the rum category had seen very strong growth, particularly in the super-premium sector. “From the outset, our approach has been artisanal, working with St Lucia Distillers, investing in hand crafted production and slow aging. The new approach will better emphasize these artisanal, craft credentials which really resonate with today’s spirits drinkers,” he said.

Read More at http://www.thespiritsbusiness.com/2016/07/elements-eight-rum-re-imagines-range/?article-source=newsletter&source=732&date=2016-07-01 

Bahama Bob's Homemade Rum Limoncello

     Homemade Limoncello is so much nicer than production versions, there is a freshness to the liqueur that just isn't there in bottled versions.  I have worked out a pretty good version of the recipe, that uses rum instead of vodka as the basis for the liqueur.  I played with several recipes that we made available to me and took ideas from several of them and added some of my own to offer you this recipe.

Bahama Bob’s Homemade Limoncello

• 5 Lemons
• ½  Bottle Brugal Especial Rum ( 1 Liter)
• 2 cups Water
• 1 ½ Cups of Sugar in the Raw

     Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the rum for 7 days at room temperature.
     Heat the water and sugar in a medium size saucepan over medium heat until the mixture boils and keep it at a slow boil for about 5 minutes.    Pour the sugar syrup over the rum mixture.   Cover and let stand at room temperature overnight.   Strain the Rum Limoncello through a mesh strainer into bottles.    Dispose of the peels and seal the bottle, place in the refrigerator for about least 4 hours, it lasts for up to 1 month.

It takes some time to make this, but the extra good flavor is worth the time.  Patience is the key and let all the steps run their course.   
 The difference is really noticeable. 

The Caribbean Journal Announces the 10 Best Rums Made In the United States

     The legacy of rum made in the United States in the past few years has grown and grown.  Today we can find rums made in the United States that have reached a level that can match some of the rum produced in the rest of the world.  It is good to see more and more quality rum being produced here in the states.  I have had to pleasure to know many of the American rum distillers and enjoy the passion that hey are putting into their spirits.  The are every bit as driven to produce the high quality to be able to compete in the international markets.

    "More and more people are appreciating the wonder of rum. And in America, more and more people are making rum. Yes, there is something of a rum boom in the United States, hearkening back to the colonial period when the US was a hub of rum making. While American rum still isn’t quite up to the level of the rums in the Caribbean (with some exceptions), the fact that rum production is surging is only a good thing for the spirit. In Rum Journal’s annual July 4 tradition, we celebrate the best rums made in America. (Note: this list always covers only the 50 US States, not the US’ Caribbean territories). Here is the fourth annual list of the Best Rums in America."

• 1. Siesta Key Rum:  Florida
• 2. Papa's Pilar Rum:  Florida
• 3. Richland Rum:  Georgia
• 4. Miami Club Rum:  Florida
• 5. Dancing Pines:  Colorado
• 6. Bayou Rum: Louisiana
• 7. St. George:  California
• 8. Koloa Rum:  Hawaii
• 9. Fwaygo Rum:  Florida
• 10. Wicked Dolphin Rum:  Florida

   These are the 10 Rums made in the United States according to The Caribbean Journal, congratulations to all of the 2016 winners.   I'll be looking forward to watch the progress of all of the American rum producers during the next year as I have watched them for the past number of years and see the progress that they keep on making with their new expressions.



Read More at http://www.caribjournal.com/2016/07/03/rum-journal-best-rums-america-2016/?utm_source=Caribbean+Journal&utm_campaign=a0cf532e83-Caribbean+Journal&utm_medium=email&utm_term=0_ea4e1e4090-a0cf532e83-188868865 

Happy 4th of July

    Today is a day that we Americans celebrate the 240th anniversary of our wonderful country.  Today is possibly the most important holiday for the United States.   A federal holiday commemorating the adoption of the Declaration of Independence on July 4, 1776, by the Continental Congress declaring that the Thirteen American Colonies regarding themselves as a new and independent  nation.

     They knew full well that the might of the British armed forces would be crossing  the Atlantic to attacking what would appear to be defenseless colonies. Until they decided to unite against the British Crown, they still were lacking numbers, arms and training to stand against the British, much less defeat them militarily. Yet they put their signatures, and their lives, their families, their destiny, on the document declaring their independence.   They decided against all odds, and even against good reason, to tell the world that “the United Colonies are, by right should be free from the reign of the British Crown.


     Today we look back and then head out for a picnic, bar-b-que and then an evening of spectacular fireworks.  How ever you celebrate your Fourth of July Holiday, do it safely and responsibly as you get out for a day fun.