Grand Opening of Hilton Head Distillery

     The Hilton Head Distillery aims to blend traditional Caribbean expressions with American back woods style spirits is opening on Hilton Head Island September 23, 2016.  Hilton Head Distillery is located next to Island Winery on Cardinal Road.   They are planning to produce white, flavored, spiced and premium rums in addition to vodka as a part of the collaboration between Dark Corner Distillery, in Greenville, SC and Cayman Spirits Company Distillery,  in Georgetown, Grand Cayman.   Hilton Head Distillery will combine the talents of both partners to produce a new and unique taste for their spirits. Hilton Head Distillery will produce a variety of rums in addition to vodka made from the same sugarcane base as the rum.

Column Still and Vodka Towers

     The Grand Opening is Friday 23 September and Saturday 24 September from 11am until 7pm both days.  There will be exciting guests and entertainment on Saturday along with some very exciting food options.   Tours and Tastings going on on both days for your pleasure.   The full scoop on what is going on at Hilton Head Distillery can be found   at https://www.facebook.com/events/297226010632958/  .

Pot Still and Rectifier

     I know that I'm looking forward to the visit Hilton Head Distillery, getting to know the crew and seeing the new distillery layout.  It seems like they possess a great combination of knowledge, talent and skills to produce some new and great spirit expressions.  Come by, have some fun, and while you are there take the tour, sample the spirits and be sure to look me up while you are there.

Rhum Martinique Decree

Martinique and Guadeloupe Rhum Agricole

     "Martinique rhum agricole is more expensive to produce, due to the high cost of labor in Martinique, compared to neighboring countries such as Jamaica, Cuba or Brazil. Molasses being by products and requiring less care in handling are also cheaper raw materials compared to fresh sugar cane juice.  To protect Martinique rhum agricole, producers tried to create an image of a luxury product.  The luxury notion would explain the higher price of Martinique rhum agricole.  The decision to seek an A.O.C (Appellation d'Origine Contrôlée) was made as early as 1975. The A.O.C's purpose was to extend the legal protection entitled to rums produced in French overseas regions.   The A.O.C request did not succeed for technical reasons and in 1989 the FENARUM (National Federation of Rhum Producers) filled another request.             '

            "In 1993 an expert committee wrote the AOC specifications.  This committee sets up geographical limits for cane cultivation and defines acceptable production techniques (distillation columns, ageing, fermentation, etc.). As it is the case in most AOC specifications, these limitations did not exclude any current production but rather set new rules from current practices to make sure that rhum would always be produced the same way.   In France, all laws and decrees as well as official texts are published in the Journal Officiel. The Appellation d'Origine Contrôlée Martinique decree enacting the AOC has been signed on November, 5 1996. It has been published in the Journal Officiel dated November, 8 1996 starting at page n° 16360. You can access the three pages of the decree."

     This decree is what separates Martinique rhum agricole from the rhum agricole produced in other  Armagnac Column Still, but deeply entrenched traditions of the other islands as to how it is fermented, distilled and aged means that the final product of the other French islands is slightly different.
(Guadeloupe - Réunion - Guyana).  Granted they are called agricole, but there are differences in the way that they are produced and where the sugarcane comes from.  Many of the smaller French islands don't have room to produce the sugar cane necessary for their needs and have to be procured from one of the sister French islands.  All agricoles are distilled in an
French overseas regions

     This is a very confusing issue for me, they are all agricoles, but they are not AOC Martinique agricoles.  The different location of the origin of the sugar cane and the methods make they the same, but different.  The Martinique Decree is what governs these differences.  I'm hoping that this helps you better understand the differences between the agricole from Martinique vs the agricole from the rest of the French Overseas Region.  Even though Damoiseau has an Appellation d'Origine Guadeloupe on its label it isn't the same set of rules as the Appellation d'Origine Contrôlée Martinique.  It is kind of like Australian Rules Football and Soccer, they are similar, but not the same.

Cayman Spirits Company Distillery Announces a New Oloroso Finished Seven Fathoms Expression.

Vodka Tower and Pot Still

     One of the highlights of my recent trip to Grand Cayman was spending time With Walker Romantica and Nelson Dilber, owners of Cayman Spirits Company Distillery.  As usual, the had a number of new thing for me to see and more importantly taste on this visit.   The addition of the 60 foot Vodka Column and a large pot still have pretty much filled the building.

     Their well know Seven Fathoms Rum has been placed into an Oloroso Sherry barrel for some final finishing.   The results are very impressive, adding a rich fruitiness to the already wonderful Seven Fathoms expression.

Oloroso Sherry Casks

Oloroso means scented in Spanish, a variety of sherry wine, a fortified wine made in Jerez and Montilla -  Moriles and produced by oxidative  aging.  It is normally darker than other sherrys.   Oloroso is usually dark and nutty flavored.  Unlike other sherries, Oloroso producers remove the flor yeast early in the process then suppressed by fortification at an early stage.   This causes the finished wine lacking the layer of flor yeast to be exposed to the air through the slightly porous walls of the American or Canadian oak casks, giving it an oxidative aging.    As the wine ages, it becomes darker and stronger.   Oloroso Sherry is also the base for many of the sweet sherry developed for the international market, such as Bristol Cream.  These barrels after they have reached the end of their life as sherry barrels are often sold to whiskey, brandy or rum producers.  Most of the warehouse managers and master blender only use the Oloroso sherry casks for the finishing.   Spirits that are matured only in Oloroso casks is often to taste more like a liqueur, and usually way too sweet.

Note the Color Difference of the Oloroso 

     Rums finished in Oloros casks usually pick up the dark flavors and nuttiness of the Oloroso Sherry.  It picks up notes of figs and raisins giving the rum a fruitiness that is not found in the standard expression that is ages solely in bourbon barrels.  This gives the rum an oily and more viscous quality that really smooths the finish.    The Oloroso casks will darken the rum rather quickly giving it a more mahogany color and raises the eye appeal noticeably.   

     The other sherry casks that are popular among rum blenders is the Pedro Ximenez Sherry Casks.  These also a a note of fruitiness like the Oloroso cask, but it has more of a dried raisin flavor and dads a syrup like viscosity to the rum.   The Pedro Ximenez casks don’t darken the rum as much as the Oloroso either.  Both make for a great finish for quality rums.

Governor Alejandro García Padilla Opened the House of Rums in Old San Juan

     At the press conference held in the courtyard of the local, Governor Alejandro García Padilla said The Rum House will serve to enrich the tourist experience of the more than 1.5 million tourists annually from cruise ships, while the rum, one of the most emblematic and internationally known Puerto Rican products are promoted.    "Facing economic difficulties that the country can cross, as most of the other countries of the world, Puerto Rico decides to not close the doors and hide, but to open their doors and show our best face", said the Governor.  "So we chose to extend the tourism, hotels, with new destinations in our country.   We want to let the whole world bring tourists by cruise ships or airlines that will be arriving to expand tourists interest in Puerto Rico".

     According to Carlos Purcell, a local businessman in charge of the design and administration of the House of Rums of Puerto Rico, investment in the development of the project is around $750,000.00 including rehabilitation and construction, machinery and personnel training.   The small structure, built in 1937, initially hosted customs services and subsequently to the tourism company until 2009 when it relocated. The opening of it represented the creation of approximately 55 direct jobs and other 20 indirectly.   The ease of access, added Purcell, has with an area of tasting of rums in which will be present to all of the brands local registered in the program, including Bacardi, Serralles, Club Caribbean, Ron of the Barrilito, and Caray.   Tourists may taste the rums as well as the tapas Puerto Rico in the same place.

     The House of rums is a joint initiative of the Department of economic development and trade, the company's Industrial development through the Rums of Puerto Rico tourism company program, along with the trading and export company and the cooperation of the port authority.

Is All Rum or Rhum Made From Cane Juice an Agricole?

   What is the basis of a true rhum agricole?   In 1993 an expert committee was set up to write Appellation d'Origine Contrôlée (AOC) specifications.   This committee sets up geographical limits for cane cultivation and defines acceptable production techniques.   As it is the case in most AOC specifications, these limitations did not exclude any current production but rather set new rules from current practices to make sure that rhum would always be produced the same way.   This specificity in raw material gives rhum a wider bouquet. This is especially the case for white rum (rhum blanc) as in older rums barrel aging tends to smooth down the differences. Fresh sugarcane juice being so prone to oxidation, a rhum agricole distillery can only produce rhum from locally sourced canes. Rhums agricoles have specificities of the geographic origin, its soil, climate, growing techniques and personality of the cane juice used in its production.

 

   This being said, if the cane is not grown close to the distillery and in the designated soil and climate conditions, it can not claim to be Agricole Rhum.   There are a lot of similarities with rhum agricole and rums made with fresh squeezed sugar cane juice in flavor, but they are not agricole.   In Georgia, The Richland Rum people grow their own sugar cane on the estate and it is fresh cut and pressed into cane juice, just like the agricole's are, but this is not one of the specified sugar canes.  Therefore not an agricole.  Same with many other rums made in Hawaii, Mexico, and other places around the world.

     To be an agricole it has to be made in   Martinique.  These are the island that have all of the requirements to grow the sugarcane necessary to make agricole.   The cane is only the tip of the iceberg, the production methods, aging methods are also a part of the very strict rules that govern rhum agricoles.  This is what makes them so special in their flavors and the consistency year after year.

     The thing to remember is that all agricoles are made from fresh cane juice, but all rums made from fresh cane juice are not agricoles.

The Endangered Blue Iguana Back from the Brink

     The Queen Elizabeth II Botanic Park is one of the preserves where they are working very hard at bringing the Blue Iguana back from the brink of extinction in 2004 when there were only a dozen or so left in the wild.   The Blue Iguana Tour in the park was not open today because of the fact that it was a critical breeding season for the reptiles.  Two major things were bringing the specie to the brink of extinction.   First, their habitat was being converted from fruit farms to grazing pasture.  Second, the young were being killed by feral cats and dogs on the island.

Young Male Blue Iguana

     The Blue Iguana is a native reptile of the Cayman Islands whose preferred habitat is rocky, sunlit, open areas in dry forests or near the shore, as the females must dig holes in the sand to lay eggs in June and July.   A possible second clutch is laid in September. The blue iguana's are herbivores and live on a diet that includes plants, fruits, and flowers. Its coloration is tan to gray with a bluish cast that is more pronounced during the breeding season and more so in males. It is large and heavy-bodied with a dorsal crest of short spines running from the base of the neck to the end of the tail.

     These are not the green iguanas that you see in the pet stores or over running the keys in Florida.  They are said to be related to the dragons that can be found in the Galapagos Islands.
Most of them are over three feet, and one we saw was closer to 5 feet not counting the tail.

Large Female Blue Iguana

The Road to Cayman Paradise

     Nearly everyone that visits the Cayman Island has been to Seven Mile Beach area, but until you cruise up the road "east bound and down" to the other side of Grand Cayman you have really missed a lot of the natural beauty of this island.   Even the drive and the view of the ocean and the land are breath taking.   If you make it to Grand Cayman, don't miss out on the eastern end of the island.

Is The United States Beginning to Lose Its Taste for Flavored Spirits?

     Pernod Ricard has decided to drop the flavored expressions from its Absolut Vodka line.  This was a very surprising move in the category that thrives on flavored expressions.  “We have reviewed price and we have a new campaign with the objective to speak more about the product quality of the brand – something we didn’t speak enough about in the past, which our competitors made sure they did”.   “We have increased media spend behind the brand, we have reduced flavors because there were too many flavors, making more space for more disruptive innovations. “We are on-track to deliver our mid-term objective in the growing vodka category, so I think we are doing the right thing with the brand.”

     Many producers in the rum industry have been spending more on the production and marketing of their premium expressions rather than continuing to develop more of the low cost high volume flavored industrial rum expressions.   This is an attempt to make the customers aware of the taste of fine quality spirits rather than continuing to imbibe sugared and flavored low quality “Kilroy” type expressions.

     There are many spirit categories going down the “rabbit hole” with sugared and flavored spirits these days, but maybe this is the first step in getting back to the basics of the spirits and efforts toward quality and flavor through aging and blending rather than doctoring with artificial stuff.  We are losing out taste for “GMO” foods and I hope that we are losing our taste for artificial spirits as well.

     I want to see this continue to expand in the rum world.  I’m not blind to the need for the flavored industrial rums, but there is a need to market them in a way that makes it clear what you are buying.   Without these high volume expressions,  the majority of the industry would not survive, but we need to be aware of what we are buying.  For me I'm all about the quality expressions, but for the "beginner" sweetness is what they are looking for in whatever spirit they are going to imbibe, so there is a market for them as well.

Mount Gay Rum Unveils Limited-Edition Origin Series

     For the first time in over a decade, Mount Gay Distilleries Limited has unveiled an ultra-exclusive blend: The Origin Series.   The latest expression of Mount Gay’s time honored tradition comes in the form of a limited-edition release of small-batch rums, presenting enthusiasts with two distinct experiences – Virgin Cask and Charred Cask.  

     Created by Master Blender Allen Smith, Volume One of the Origin Series will see production of just 30 barrels of each cask intended for just two markets – Barbados and the United States.   Once stocks have been exhausted, there will be no further production of this unique collectible.   Smith said the last time the distillery had produced a limited-edition rum was in celebration of the company’s 300th anniversary in 2003.

     “The introduction of the Origin Series comes at the perfect time as Mount Gay prepares to celebrate its 312th anniversary later this month. While remaining true to Mount Gay’s legacy, we are offering enthusiasts something extra special with the Origin Series”.   Volume One of the Origin Series is presented in bespoke packaging as a 375ml pairing of the Virgin Cask and Charred Cask.

“The rum that is finished in the lightly toasted virgin French oak casks results in a delicate, medium-bodied spirit with notes of vanilla, citrus and sweet caramel, while the rich and amber-hued charred Cask is a mature blend of copper pot and column distillates which receives a long, slow finish in casks of deeply charred American Oak”.

     Raphael Grisoni, Managing Director of Mount Gay Distilleries Limited, said the Origin Series reaffirmed the company’s commitment to export and innovation, noting that 500 cases would also be earmarked for local distribution exclusively via the Mount Gay Visitor Centre.   “North America remains our number one export market.   We enjoy strong consumer relationships in that region and we will continue to conquer new ground for rum in the international spirits market”.

Read More at https://www.bajanreporter.com/2015/02/mount-gay-rum-unveils-limited-edition-origin-series/

Rhum and Cucumbers: Oh Yes Indeed

     I saw several very nice cucumbers in the produce department the other day and started to think what I can do with my new bottle of Damoiseau White 110 Rhum.   I came up with the idea of muddling the cucumber with some of my lemon –thyme syrup and lemon juice to produce a fun and unique flavor.   This flavor can be found in some gins that have infused cucumber with the spirit, but with rhum I think that it makes a really great combination.  The cocktail has some sweetness on the front, then the cucumber, thyme and the lemon kick in in the back of the palate to provide a really flavorful finish to the experience.   The cocktail is really refreshing for these hot fall evenings on the aft deck or your patio.  Perfect and very refreshing.

   Damoiseau Cucumber Spritzer

• 4 oz. Damoiseau White 110 Rhum
• 1 Large Cucumber
• 2 oz. Bahama Bob’s Lemon Thyme Syrup
• ¼ oz. Lemon Juice
• Top Up with Club Soda

Using a vegetable peeler, shave 12 long, thin ribbons from cucumber; set aside. Cut a 6" piece from remaining cucumber and cut into small pieces. Muddle in a cocktail shaker, then add Rhum and Lemon Thyme Syrup and fill shaker with ice. Cover and shake vigorously until outside of shaker is frosty, about 30 seconds. Strain mixture into an ice-filled Collins glass or large wine glass.   Top each with a splash of club soda. Gently stir together; garnish each with 3 cucumber ribbons.

Bahama Bob’s Lemon Thyme Syrup

• 1 Cup Sugar in the Raw
• 1 Cup Water
• 1 Tbsp. Lemon Juice
• ¼ Tsp. Thyme

Place the sugar and the thyme in a pan and heat to 435 degrees.  Do Not stir, wait until the sugar begins to melt and add the lemon juice.  Stir until the thick syrup begins to boil.  Slowly add the water as you stir the mixture.  Keep stirring until the mixture comes to a boil.  Reduce the heat to 230 degrees and allow simmer for about 5 minutes stirring periodically.   Remove from heat and pour into a bowl and put into the refrigerator until cold.  Keep in the refrigerator for longest life.  

Grand Cayman Day One Has Happened.

Bay of Pigs Below

     An early morning departure from Key West took us to Miami for breakfast and a 4 hour layover before boarding the plane to Grand Cayman.  It was a great flight that took us back down the keys to about Marathon where we turned south straight across Cuba.  We entered the Cuba at Matanzas, just east of Havana, then we traveled accross Cuba just to the west of the Bay of Pigs.  Fairly clear skies flying over Cuba made for some really nice visuals as we traversed the island.

60 Foot Vodka Tower

   After arriving in Cayman, clearing customs and securing the rental car, it was off to the Cayman Spirits Company Distillery.  No trip to Grand Cayman can be complete without a stop at the distillery.  New stuff and new spirits, Walker and Nelson have always got something up their sleeves to make the visit interesting.  Unlike many of the other distilleries around the Caribbean, they offer tours that will bring you up close and personal with the wide varieties of stills they use in the production of their spirits.   They also have one of the coolest souvenir stores at any distillery.  The tasting their really good rums including the Seven Fathoms premium rum always puts a smile on your face.

New Pot Still

     Today was really full of surprises when we arrived

Cayman Special Edition

at the distillery.  Nelson took us on a tour to see the new 60 foot tall vodka tower and his new pot still.  They have introduced a new Vodka that they are producing from sugar cane that is clean as a whistle. This is not vodka being called rum, it is a real vodka.

    They are also ready to release a new Spanish dark sherry barrel aged rum expression that is really nice.  I am bringing back a bottle of the new expression that they are currently calling Cayman Special Edition.

Marta Driving From the Right Side

     We then headed off to the east end of the island and the Wyndham Reef Resort, our home for the next four
days.  This is one of the nicer resorts on the island.  It is located on the quiet end of Grand Cayman right on the beach offering stunning photo ops at every turn.  Marta enjoyed driving a right hand drive rental car this trip which is proper for a place that you drive on the left instead of the right.  Now it is time to sit down on the veranda with my rum and relax.  Supper, cocktails and a good night sleep, this is what the doctor has ordered for me and I think that I am going to listen to the doc for once.

Cocktail Tome on the Veranda

Traveling to Grand Cayman Today

    Marta and I are taking a trip to Grand Cayman for a few days, a little chance to get away together and see the fun things of Grand Cayman.   We will be spending the most of the early part of the day traveling from Key West to Miami to Grand Cayman, but if all goes right we will be visiting Walker Romantica at the Cayman Spirits Company Distillery this afternoon.



    A visit with Walker and his crew is always very interesting.  They always
seem to have some new innovation to create new or better spirits.  The have a very nice distillery and seem to be coming up with new exciting expressions every time that I visit him.

     We are staying at the Wyndham Reef Resort on the East end of Grand Cayman.  This is a great resort that we have stayed at several times before.  It has great rooms and plenty of activities to keep us busy.  I always love watching the sunrise from the beach just outside of my room.  The evenings are always entertaining as well.

     Saturday we return to Seven Mile Beach for the final day and will be staying there before leaving to return home on Sunday morning.  I will be sending out daily reports of all the cool places and thing that are happening on the trip.

Birds by the Thousands Transported by Hurricane Hermine

     One of the outcomes of a hurricane that is not often considered is how large numbers of birds can
get caught up in the storm and get carried for many miles in the eye of the storm.   You hear about the damage the storm surge, flooding rains and the winds do, but this is the first time I've heard about the birds.   One of the reasons they survive is they are pretty savvy about these storms and have learned to use their currents to get to the eye where it is calm.

Doppler  Radar Showing Birds in the Eye of Hermine

     Hurricane Hermine transported potentially thousands of birds from the Gulf of Mexico into the Southeast. We know this because the National Weather Service’s radar clearly shows signatures trapped inside the rain-free eye that we know represent winged creatures.   This is similar to the event during Hurricane Arthur in 2014 carrying many birds along the East Coast with the storm.   The birds get into the end of the hurricane’s spiral and they move with the wind currents toward the eye of the hurricane.    They may not necessarily do it in any organized way, they’re out there in all the wind and chance into the calm of the eye where they stay and travel with the eye rather than fighting the winds again.     When the storm reaches land, some of them may start fighting the winds. Others may go with it and travel with the eye until the hurricane dissipates. The majority of seabirds, if they are not too weakened from having flown for so long without food, will probably find their way back to shore quickly.

Birds Follow the Bands into the Eye of the Storm

     I found this to be very interesting and there is more to the story if you want to read more about it at https://www.washingtonpost.com/news/capital-weather-gang/wp/2016/09/02/thousands-of-birds-got-trapped-in-hurricane-hermines-eye-really/

A Week in a "Tropical Depression"

     This past week has been one of clouds overcast and some breezy and rainy days all a present brought to us by Tropical Depression NINE.   This was a nothing event here in the keys all it was was a lot of hype by the media as usual about nothing at all.  It has left most of us in a "Tropical Depression" more like the one that Alan Jackson sang about.  The lack of sunshine and blue skies is a depressing thing especially when it lasts this long down here in the land of the blue skies and beautiful waters.

Home is Proving to be the Most Dangerous Place to be Drinking Alcoholic Beverages

     An interesting study done by the University of England showed that the most dangerous place to be drinking alcoholic beverages is in your home.  I can see this especially if a party with a lot of booze is being consumed and people start falling down stairs, or tripping over furniture.  It seems that most of the injuries are a result of assaults rather than accidents.  The results make sense, because they have a solid control of the crowds at most drinking establishments that is completely lacking at home bars.

     Drinking alcohol at home is the most dangerous place to enjoy a beverage.   New research from the University of England discovered 36 per cent of alcohol-induced injuries happened at home while just 13 per cent of injuries happened on the street and 10 per cent in licensed venues.   Professor Kim Usher from the School of Health believed media made people believe most injuries happened at pubs and clubs rather than at home.

     Kim Usher said, "This study shows that the home is a place of danger when drinking. It appears more people especially the younger ones are drinking at home, because it is cheaper than going out. We hope health policy makers are looking at strategies to address this issue, as it is becoming the drinking location of choice and increasingly the site for alcohol-related injuries". 

    The research found people were injured most on weekends around midnight.   "An injury due to an assault is 84 per cent more likely to happen in the home compared to other locations.   Of all the alcohol-related injuries, the most frequent body region to sustain an injury was the head, neck or face".     "The study showed women with alcohol-related injuries were most likely to have sustained that injury in the home than at a licensed venue, with 59 per cent of those injuries reported to be the result of domestic violence by a partner."

Read More at http://www.news.com.au/national/home-has-been-revealed-as-the-most-dangerous-place-to-drink-alcohol/news-story/d1e41a93229cca1693be12b6c68711b0

     This was an interesting study with some surprising conclusions.  I guess that I can understand the issues of domestic violence when heavy drinking gets involved, but I personally have seen more accident type of injuries at home base parties.   Good article and well worth the time to read it.

Orgeat: Character for Your Cocktails

     I've been playing around with Orgeat here lately with some very interesting results.  This is a syrup that lends itself very well to many types of cocktails.  It's almond flavor is very welcomed and adds some unique character to many cocktails.  Here is a simple daiquiri that I found to be really enjoyable with the addition of Orgeat to bring it to life.

Almond Lime Daiquiri

• 2 oz. Doorly’s Macaw Barbados White Rum
• 1 oz. Pierre Ferrand Dry Curacao
• 1 oz. Orgeat
• ¼ oz. Lime Juice

Place all ingredients in a shaker filled with ice and shake until chilled.   Strain into a chilled cocktail glass and garnish with an orange zest.

What About the Music as a Component of a Successful Bar

     The success or failure of a bar can be contributed to many things, but all things being equal, music
may be what brings the people in.   Things like quality of cocktails, service, and atmosphere are all very important parts of a successful establishment and cannot be overlooked.  Music is the component that might be what is bringing customers to the door in the first place.

     The draw of the individual musicians by their fans is an important factor in choosing the musician to play at the bar.  Do they play the music that appeals to the clientele of the bar?   Secondly what music will hold the people there and not drive them away because they are too loud or make it so you can't carry on a conversation or even get an order place while they are playing is a factor.

     Audience participation music like Karaoke is becoming hugely popular through out the world right now and seems to to work well in many establishments.  This is an inexpensive form of music that seems to be drawing customers that will drink and by food as they hang out for hours waiting their turn at the mike.  What I have found surprising about Karaoke is the number of really good singers that show up.  This is not a good fit for all bears, because of the number of people that it takes to make it happen.  Small bars can't seat enough people to have 15 to 20 singers plus their friends, plus taking care of the cocktails and food service that makes the whole thing work.

     Making plans for your bar's atmosphere, food, and cocktails is a major part, but the music these days needs to be more than just a jukebox.

Thyme on My Hands Cocktail Vision

     Rainy weather has me stuck inside the boat y, I guess you know what I’ve been up to.  You guessed it playing with new syrups and cocktails.   I heard an old song that gave me an idea to play a little bit with some herbs and thyme looks like the one that seems to work the best for today’s ideas. 

     Denizen Rum is always a challenge to work with when creating new cocktails.  Usually a citrus mix works with it.  The addition of the thyme and lemon to the semi burnt sugar syrup really gave me a great flavor combination to build on.    Sparkling water added tames the sweetness a bit and yield a very flavorful afternoon cocktail.  This is the perfect refreshing afternoon delight, no matter what the weather conditions. 

Citrus Thyme Cocktail

• 1½ oz. Denizen Rum
• 2 oz. Sour Orange Juice
• ½ oz. Bahama Bob’s Lemon Thyme Syrup
• Top Up with Club Soda

Place all ingredients except the club soda into a shaker filled with ice and shake until chilled.  Strain into a Collins glass filled with fresh ice and garnish with an orange zest.

Bahama Bob’s Lemon Thyme Syrup

• 1 Cup Sugar in the Raw
• 1 Cup Water
• 1 Tbsp. Lemon Juice
• ¼ Tsp. Thyme

Place the sugar and the thyme in a pan and heat to 435 degrees.  Do Not stir, wait until the sugar begins to melt and add the lemon juice.  Stir until the thick syrup begins to boil.  Slowly add the water as you stir the mixture.  Keep stirring until the mixture comes to a boil.  Reduce the heat to 230 degrees and allow simmer for about 5 minutes stirring periodically.   Remove from heat and pour into a bowl and put into the refrigerator until cold.  Keep in the refrigerator for longest life.  

Flavoring Rum Could be the Beginning of the End for the Catagory

Sugar Cooker

     All of the debate over the sugar and all of the other things being added to rum lately might ultimately hurt the category in the long run.   Wine has gone through this issue and caused a huge rift that lead to the German wine industry being seriously harmed.

     Rum is not alone in this issue, Whiskey, Vodka, and Others are going through similar issues as well.  In order  to sustain growth many spirits are adding flavored and sweetened expressions to add to their bottom sales line.  "The flavors have their own advertising and activation efforts, but many producers are looking to promote them together, especially since the flavors bring in younger consumers and women.
As the world’s number-one bourbon, we’re honored to be named a Growth Brand and continue to deliver strong growth across our portfolio through our flavored offerings, premium expressions and Jim Beam White Label, which continues to gain momentum,” says Vanessa Jenkins, of Beam Suntory.   The key is that they are spending time and effort in introducing new blended and premium expressions instead of putting so much time into the flavored expressions.   

     All of the debate and issues in the rum category need to be addressed by a council of producers and figure a way to let the customers know what is what and let them make their own decision that fits their palate.  I don't think that the Rum producers are willing to give up the portion of their customers that like sweet and flavored expressions.  Doing so would hurt the entire category and bring on a rapid loss of sales.   There is a place for all of these expressions in all categories, but you just got to let people know what they are buying and tasting.

Here is a chart of the fastest growing expressions across the spirit world and a good number of them are flavored or sweetened expressions.

Read More at https://scotchwhisky.com/magazine/from-the-editors/7837/sugar-rush/ 

      Another issue comes with the expressions that are adding so much flavoring the they have gotten to a very low alcohol content.  Some people want to call them "liqueur", but potency is not an issue with liqueurs.   In general, liqueurs are sweetened spirits with various flavors, oils, and extracts. Liqueur's alcohol content can range from a low 15 percent to 55 percent alcohol, so potency is not the distinguishing factor.   Rum, whiskey, and other liquors can serve as a base spirit for liqueurs.    In days gone by, liqueurs were referred to as "cordials" and they were often used as flavorings for cocktails or medicinally.    Liquor is an alcoholic beverage made of grains or other botanical sugar bearing plants which is fermented and distilled into a potent drink.

     This is an issue that is not just a rum issue, but it is a serious one for the rum producers and an issue that needs to be settled soon before it buries the category.