Connecting Key West to the Florida Mainland Part 1

Train on the seven mile railroad bridge

   The possibility that a highway from Key West to the mainland was first uttered in a political address by George W. Allen in 1895. The first real step that would indicate the coming of a land transportation system in the Keys was the railroad.   Post offices came along with the railroad providing daily deliveries of people and goods. The Overseas Highway really came about because of the 1935 hurricane that destroyed Flagler's Florida East Coast Railway.   This is basically true, but the highway actually started happening before that.   The building of the Overseas Highway really began in 1917.  Monroe County floated a $100,000 bond issue to build roads, and trails, on Key Largo, Big Pine Key and the Cow Key Channel Bridge between Key West and Stock Island.

Florida Year - Round Club (Angler's Club) Key Largo 1930's

    What really sparked the need for the Overseas Highway was the rapid growth of the real estate market. Monroe County was only accessible by the railroad and the Miami Motor Club wanted to give its winter tourists a suburban fishing ground. The real estate interests wanted vehicular access to the thousands of undeveloped acres in the Upper Keys.  Dade and Monroe County commissioners met jointly and decided to connect Key Largo with the mainland.  They wanted to follow the railroad route, but the Miami’s interests wanted a route that would help the fishing, that was the Card Sound route, which finally one out.

   Monroe County residents voted a $300,000 bond issued in 1922 to construct a road from the Key Largo Anglers Club, which began at the turn of the twentieth century as a small fishing camp and trading post on the Bay side of Card Sound, that became part of the “Florida Year Round Club in the early 1930's. to the Key Largo Train Depot.

Ferry Boat "Key West" around 1934

      Dade County completed the 11 miles of road from Florida City to Little Card Point, between Card and Barnes Sound.  Monroe County built the drawbridge and connected the Dade County road to the existing North Key Largo road.  The roadway and bridge were severely damaged in the 1926 hurricane, a decision was made to raise the bridge height from five to nine feet as a result of the damage. Until the completion, in March of 1927 an auto ferry towed by a powerboat transported cars from Florida City to the east end of the Card Sound bridge.   The road was also made serviceable as far as Islamorada during that same time period.  J. Otto Kirchheiner, chairman of the Monroe County commissioners, was the first to drive a car using a combination of roads and ferries from Key West to the mainland on July 18, 1927.   .    Key West had built a road as far as No Name Key and the construction of a ferryboat pier began at Lower Matecumbe and No Name Key connecting the two ends of the keys.    January 16, 1928, three ferryboats at a cost of $850,000 were put into operation between Lower Matecumbe Key and No Name Key. One ferry would go east and one ferry would be returning west.   The third was kept in reserve or in maintenance. However, one ferry burned eight months later. This was a 41-mile ferry trip.  Each ferry could take 20 cars and the trip took about four hours. The toll was $3.50 for vehicles under 14 feet up to $6.50 for vehicles over 16 feet, driver included. Passengers were charged $1.00 each.  Officially for the public the Overseas Highway opened January 25, 1928. 

     

The Special Problem of Converting the Bahia Honda Trestle

The Days of the Train

     When the time came o convert the Bahia Honda trestle to a highway bridge there were several problems that had to be overcome.  The structure of the bridge meant that it could not be taken apart and just lay the reinforced concrete beams on the old road way.  The structural integrity of the bridge would be lost.  Therefore the roadway had to be laid down on top of the structure.  There was a problem there as well.  The hump in the center rose to fast to just follow the shape of the bridge, so it had to be gradually ramping up to the peak and back down.

Looking at the Deteriorating Roadway Today.

Protect Yourself from Law Suits from Your Holiday Party This Year

     Holiday gatherings are supposed to be a time to build the morale for those who don’t get to spend time on a social basis.  Their purpose is to encourage people who don't normally socialize with colleagues to enjoy themselves and talk about things other than work.   These parties are usually a lot of fun unless someone manages to ruin it by getting out of hand by too much of a good thing.  This is where the party can get out of hand and wind you up at the wrong end of a nasty suit.   Here are some ways to help you keep out of trouble without having to scrap your holiday party.  These apply whether you are having a company party or just a gathering of friends at your house. 

You Don't Need This Guy at the Party

     First and most important most important is to have a good handle on the amount of booze available to those attending.  Diminished capacity of a party goer from overdrinking is not a defense to claims of harassment or assault and that hosts could ultimately be held responsible because they created the environment for that conduct to take place.  It is after all your place and your responsibility to control the behavior of the people that you have invited.    You shouldn't have an open bar with unlimited drinks at any of your holiday parties.  Limit the drink menu and to make sure to have one person to pour and serve the booze, preferably someone that is not a guest of the party.

Give up Your Keys if You are Drinking

     Getting people back home after the party is the next consideration.  In to many cases, people will leave the party and drive home after imbibing way too much.    Have cars and taxis available to make sure that those who have had too much to drink get home safely.

Can't Wait to see This Party on You Tube

     In today's world of social media, smartphones are always present and people will always be taking pictures and videos of moments they think are funny, particularly if somebody starts acting up at the party.  Today these holiday parties are no longer a private party, but rather an open party.  Party goers should be reminded of basic ground rules before posting or sharing any scenes from a holiday party.   The old days of what goes on at the party stays at the party are long gone and there are expectations of privacy when you are hosting a holiday party.

     It is always important to remember when you get a group of people together, not everyone has the same values and opinions.  It's not appropriate in the general society and not appropriate at a holiday party to belittle or treat other guests with disrespect.   It is never easy to keep everything under complete control at a holiday party, but paying attention to what is happening at the party that you are hosting will limit the chances of a problem that could wind up with you in an ugly law suit at the end of the night.

     Here is to a wonderful season of holiday parties and the safety and happy conclusion to what are supposed to be happy events.

    

Organic Rum? What's the Difference?

Organic Rum

      True, if you're changing your eating and drinking habits to reduce your exposure to toxic chemicals, switching to organic rum isn’t likely to do you much good.   The chemicals you're trying to avoid are entirely taken out of the picture during the processes of fermentation and distillation.   There has to be another gain to the consumer to make it worth going for.

      Puerto Angel Rum which came to the USA in the summer of 2015 is one of my favorite rums, but it is because of how it is made more than the use of organic sugarcane.   The cane fields are just minutes from the distillery, it only takes a few hours for the cane to go from the cane cutting, to the crushing, then to the fermentation tanks.  Puerto Angel Organic Rum is USDA Organic rum, distilled from freshly squeezed cane juice at the Krassel family-owned distillery which does produce some of the finest artisanal spirits.  The family opened the distillery in 1938, and established their own organic sugarcane plantation in the high levels of the Oaxaca Mountains, Mexico. 

Organic Sugarcane

     But thinking about the bigger picture, and looking at secondary benefits, organic rum made from organic sugar cane can reduce the overall spraying of pesticides and the resultant contamination of soil and groundwater.   Drinking a rum distilled from organic sugar cane can have an impact beyond the drinker's immediate environment, and also provides a financial incentive for growers to use more earth friendly farming practices.  Florida’s sugarcane fields are a huge source of pollution of the waterways and the everglades, that could help all of us if they were to use more earth friendly farming practices.   "There is a historic load of phosphorus already in Lake Okeechobee that came from the sugar farms."  There is a current load, though it is not a major percentage that is coming from the sugar farms.  The key is to keep reducing this load.

     I feel that the organic rum is a good thing because of what it does to improve the quality of the earth more than the quality of the spirit.  Distilling removes the impurities from the spirits, making the organic card a moot one as far as the finished product goes.

Where do I get the Super-Premium and the Ultra-Premium Rums?

     Momentum finally building behind rum, the last spirits category to fully climb up the value ladder.  Perhaps it’s finally rum’s time to shine.   Key to this was shifting the consumer conversation to premium offerings and placing an emphasis on the premium and ultra-premium expressions.  One of the weaknesses of rum is that the super-premium and ultra-premium categories are relatively underdeveloped, compared to those of whisky and cognac.

     The other problem for the rum customer is that those looking for rare and top quality rums are being forced elsewhere.  The rum consumers look to online resources, rum clubs and friends traveling abroad when they are seeking high-end rums.   They are simply aren’t available in most liquor stores,  even if they are, then they are only sporadic on the shelves and not enough to get the connoisseurs excited enough to keep visiting the stores on the off chance of finding something to suit their taste.

     It’s been several years where the rum category has been working to develop and fill the gap between the low end production rums and that of the super-premium and ultra-premium expressions.   In many cases, the retail portion of this equation has no idea that there are really expressions of this caliber from the category.   Rum has to seriously attack this lack of knowledge relating to these expressions both at the customer level, but at the wholesale and retail level as well.  This after all is the only sector of the category that is showing some sales growth, while the rest has been losing ground over the past couple of years.

    Great rums do no good if the customers can’t get their hands on them.  It seems to me that the industry needs to put as much effort into educating the public and the market place of the availability of these wonderful expressions. 

Where Does Rum’s Color Come From?

     Have you ever wondered what gives all the different types of Rum their colors?  Rum is one of the few spirits that comes in a range of colors and flavors, from light and fruity to hot and spicy to deeply dark and mellow.  If you are unsure which rum is for you, a good start is often to be found simply by looking at its color, different colors of rums can help you to find the one that suits your palate.

There are white rums, golden rums, dark rums and black rums. There are also three main ways in which a rum is made, which gives a clue as to its coloring.   Traditional rums are made from molasses, cane syrup or fresh sugar cane juice.  Traditionally, each color of the rum is and indicator of the age of the rum.  The type of sugar used to make rum is not as important as how it is made and rested.

     White rum is in general, the youngest type of rum.   It is unaged or maybe a year or two spent in barrels. It is then filtered to remove any color that it got in the barrels and bottled.   Most white rums have a mild to neutral flavor, and are best used in cocktails.  White rums generally are not for sipping, they tend to be a bit harsh and have little mouth feel.   There is a taste for unfiltered ‘hot’ rum that is just a step or two above moonshine for flavor. This type of white rum is very young , most has a higher percentage of alcohol and a burning effect in the mouth.

     If rum is allowed to age undisturbed for a few years in a good oak barrel, it will begin mellow and develop a light golden color from the wood.  A good palate will pick upon tastes of spices, citrus and or wood.   Be careful in any of the golden rums, because there are some of the producers that will add brewer’s caramel to unaged rum to give you the illusion of being in a barrel.

     Dark rum is in general aged for more than two or three years in oak barrels, picking up a copper or mahogany color. These rums will provide a rich flavor profile that is very sippable and satisfying compared to the golden rums.  While technically a dark rum, black rums have a unique flavor profile due to their unique aging process.. For this reason they are favorites in many dishes and mixed drinks.   These rums are treated differently than many light rums. The black run is aged in heavily charred whiskey barrels or other oak barrels that are heavily charred before use. This treatment releases much of the wood’s flavor into the developing rum.

     This is where the colors and flavors come from in traditional rums, but be aware that many rum producers will add brewer’s caramel to enhance the colors after they are reduced from the high percentage of alcohol of the rums in the barrels as they are aged down to the traditional 40% that most spirits are bottled at.  This is a common practice that gives the brand a color consistency and back matching the color that came from the barrel in the first place.  There are others that will take rums that have spent less time in the barrels who add the caramel and other additives to give you the impression that they spent more time in the barrels than they actually had.

Audit of the House of Angostura Rum Practices

     The integrity of Angostura's rum is under audit.  Angostura rum company has been buying bulk rum from Cuba and South America and simply repackaging it, without substantial chan­ges, and selling it to export markets.  This action is in breach of the European Union's rules of origin with regard to rum blending integrity, and raising questions about the claims for its rum blends true age, according to board documents from Angostura.   Angostura, a publicly traded company on the Trinidad and Tobago Stock Exchange and could be fined for its breaches, board minutes have indicated.

Robert G. Wong

     Angostura chief executive Robert Wong has been on administrative leave for two months after the discovery by the board of directors.    Robert Wong told the media, “I won't comment just yet. I am not guilty of anything. It's unfortunate. I am not sure what the motivation is. I understand the present board wanted a changing of the guard and we had discussed it, but that action didn't go through.”   Angostura has informed the Securities and Exchange Commission (SEC) and appointed Genevieve Johan, executive manager of export and business development, acting chief executive. 

Angostura Aging Bodega

     The board of directors first became aware of this issue in August when it was asked to sign off on a $16.5 million purchase of heavy rum concentrate to meet its rum production quota for 2016 and early 2017.     Angostura's management could not guarantee the integrity of the products which had been exported over the past few years as it had not been sufficiently transformed during the distillation process.  The management also could not guarantee that it had not made false declarations in the export certificates of origins of exports using heavy rum concentrate  in its rum blends.

     The House of Angostura in a statement said, "The integrity of Angostura's international branded rums is not under audit," says Mrs. Genevieve Jodhan, CEO Acting of Angostura Holdings Ltd.  "All our international branded rum products are aged and meet international standards." 

Read More at http://www.trinidadexpress.com/20161203/news/audit-into-angostura-rum-ceo-sent-on-leave-company-using-foreign-bulk-rum-in-local-products-for-export

     

American Prohibition Repeal Day

American Prohibition

January 16, 1919 until December 5, 1933

 

    On December 5, 1933, the 21st Amendment was ratified, as announced in this proclamation from President Franklin D. Roosevelt. The 21st Amendment repealed the 18th Amendment of January 16, 1919, ending the increasingly unpopular nationwide prohibition of alcohol.

Where Did the Snaquiri Come From?

     The "Snaquiri"—or a tiny Daiquiri meant to be taken as a shot—has become a nationwide bartender handshake.      The original Snaquiri, however, wasn’t a shot. In fact, it wasn’t even a full-sized drink: It was two full-sized drinks, served side by side.  Today, they are a 2 oz. mini daiquiri served as a welcome or just to get the party started.   Karin Stanley of NYC’s Dutch Kills, is widely credited for both the concept and the name.    “We were talking about our favorite drinks, the daiquiri and started ordering them two at a time, one in a water tumbler and one in a coupe”.   We’d shoot the water tumbler and sip the coupe.” A few puns later, the Snaquiri was born.   

     As time passed, the Snaquiri was downsized to a 2 oz.  size for the average drinker, though it’s hard to say exactly when that happened. “It has definitely gone off on its own to be a Daiquiri shot,”   This is a great concept and it has spread like wildfire across the country.

     I love the idea of taking your favorite daiquiri and breaking it up into 2 oz. size shots and passing it around among a group of friends.  It is the kind of shot that a group can enjoy and not find themselves under the table in just a few minutes.   The daiquiri is a very versatile cocktail that can be tailored to the tastes of most any group.  Careful if you choose to use the “Hemingway Special” as your base daiquiri, because it is a truly butt kicking daiquiri to start with.

Read More at http://punchdrink.com/articles/where-did-the-snaquiri-daiquiri-come-from/

Here is an idea for a great starter daiquiri from which to make these fun “Snaquiri’s” based upon.  

Bahama Bob’s Basic Snaquiri

• 2 oz. Premium White Rum
• ½ oz. Luxardo Maraschino Liqueur
• ½ oz. Galliano
• ½ oz. Agave Nectar
• Juice of ½ Lime

Place all ingredients into a shaker filled with ice and shake until chilled strain into shot glasses and enjoy.

Beautiful Sky of Fall

Winter is nearing here in Key West.  The humidity has dropped significantly and the blue of the sky is unbelievable.   I love this time of year, because I can get out on the bicycle and enjoy my rides enjoying the unpredictable beauty of the clouds, sun and sky.   I'm hoping where you are is as beautiful.   Enjoy the late fall.

Scotland Launches its First White Rum

     The team behind Edinburgh bar, Bramble has co-created Sea Wolf, the “first” white rum to be distilled in Scotland.   White rum Sea Wolf is first spirit from Boilermaker Drinks Company.   Mike Aikman and Jason Scott have joined forces with Gavin Ferguson, co-founder of Scottish independent wine merchants Vino Wines, to launch Boilermaker Drinks Company.   Their plans calls for the production of a full portfolio of Scottish distilled spirits.     The new white rum, Sea Wolf is being made in Angus at Ogilvy Spirits and the first launch by Boilermaker Drinks Company.

     Rum is a massive player in the British cocktail world, but there were very few British brands distilled in Great Britain, thus Sea Wolf was born.   “Unlike gin which we feel is reaching saturation point in the market, British rum is about to have its time in the spotlight and we aim to be at the forefront of this.”

     The fermentation of the spirit’s base ingredient, cane molasses, is done at low temperature for four weeks using both rum and Champagne yeasts, resulting in an “unusual” flavor profile.   Notes of unripe banana and sugar cane on the nose give way to tropical fruits on the palate, with a faint citrus and spice finish.

     “Scotland is not the ideal climate to be making rum in but we love a challenge so we set about developing a full-flavored rum good enough to work well straight and as a base for cocktails.”    A rum that has character, flavor, mouth feel and body can be difficult with an unaged spirit, but Boilermaker Drinks Company believes they have the right formula.

     The spirit takes its name from the Native American term for killer whales, which are found dotted around the Scottish coastline today.   Set to launch on 1 December 2016, Sea Wolf is bottled at 41% abv. Only 300 bottles will be made available before the end of the year.

Read More at http://www.thespiritsbusiness.com/2016/11/first-white-rum-distilled-in-scotland-launches/

Trump's Cuba Policy May Put Cuban Rums Out of Reach for Americans.

     The improved relations prompted Pernod Ricard, owners the international rights to Cuban-made Havana Club to present a bid to launch the brand here in the United States market.  Bacardi, which owns Puerto Rico made Havana Club rum has had the process tied up in court based on trademark ownership for many years.   Things were looking very hopeful for Americans to be able to enjoy many of the Cuban rums here in the states soon, but following Fidel Castro's passing, this looks to be in serious doubt.

     Following the death of Fidel Castro, who governed Cuba with an iron hand for nearly sixty years, Trump has threatened to reinstate sanctions on Cuba that had been lifted by Obama.   The Havana Club trademark battle between Pernod Ricard and Bacardi Limited could be set for a new twist as United States president-elect Donald Trump threatens to freeze US-Cuba relations again.  On Monday, Trump tweeted that he would “terminate” the deal unless Cuba agrees to “make a better” one.  “If Cuba is unwilling to make a better deal for the Cuban people, the Cuban/American people and the U.S. as a whole, I will terminate deal,” he stated on his Tweeter page.   Trump has threatened to reverse the restoration of diplomatic relations with Cuba before. At a speech in Miami on September 16, 2016, he stated that "all of the concessions that Barack Obama has granted the Castro regime were done with executive order, which means the next president can reverse them. And that is what I will do unless the Castro regime meets our demands."

    Re-imposing sanctions by the Trump administration will effectively block the bid to launch Pernod Ricard’s Cuban-made Havana Club in the US market.   Pernod Ricard says  that they hope the new United States leadership will continue to build bridges between Cuba and the United States.  This is an issue that bears watching as the administration change begins to go into effect.

Bring Me in Out of the Cold

With the cold weather arriving it is time for a nice tummy warming cocktail.  This is one that is perfect for when you come in out of the cold and want something yummy and warming.  So much nicer that a straight shot of brandy and just as warming.  Give this one a try, I think you will enjoy it.

Bring Me in Out of the Cold

• 1½ oz. Real McCoy 12 Year Old Rum
• 1½ oz. Rhum JM XO
• 1 oz. Licor 43
• 1 oz. Apricot Brandy
• ½ oz. Luxardo Maraschino Liqueur
• ½ oz. Pierre Ferrand Dry Curacao
• ½ oz. Fresh Lemon Juice
• 2 Dashes of Fee Brothers Black Walnut Bitters

Place all ingredients into a shaker filled with ice and shake until thoroughly chilled and strain into a brandy snifter.   Garnish with fresh ground nutmeg.

Where Did the Name Rum Come From?

     “The origin of the word "rum" is overall quite unclear.    In an 1824 essay about the word's origin, Samuel Morewood, a British etymologist, suggested it might be from the British slang term for "the best", as in "having a rum time." He wrote: As spirits, extracted from molasses, could not well be ranked under the name whiskey, brandy or arrack, it would be called rum, to denote its excellence or superior quality.”  The harsh taste early rum was known for, Morewood would later suggested another possibility.  The use of the last syllable of the  Latin word for sugar is saccharum is an explanation commonly believed today.

     No matter what the original source, the name was already in common use by 1654, when the General Court of Connecticut ordered the confiscations of "whatsoever Barbados liquors, commonly called rum, kill devil and the like".   A short time later in May 1657, the General Court of Massachusetts also decided to make illegal the sale of strong liquor "whether known by the name of rumme, strong water, wine, brandy, etc.

     Currently the name used for rum is often based on its place of origin.   For rums from Spanish speaking locales, the word ron is used.   A ron anejo, Spanish for "old rum" indicates a rum that has been significantly aged and is often used for premium products.   Rhum is the term that typically distinguishes rum made from fresh sugar cane juice in French-speaking locales like Martinique.   A rhum vieux,  French for "old rum",  is an aged French style rum that often must meet several other local requirements.

     There are many other names that rum is known by like, Nelson's blood, kill-devil, demon water, pirate's drink, navy neaters, and Barbados water, Haiti has a moonshine like cane spirit known as Clairin.  Newfoundland rum is called screech and there are some low-grade West Indies rums are called tafia.

     Whatever you call it, rum is one the world’s most interesting and flavorful spirits.  Plus my favorite.

Prince Harry Visits the West Indies

Prince Harry of Wales

     Prince Harry of Wales is on a two week visit to the Caribbean as the Queen’s representative as the monarch no longer undertakes long distance engagements. Six of the seven countries the prince will visit are Commonwealths where the Queen is still head of state. Prince Harry will be stopping at  Antigua and Barbuda which are celebrating 35 years since the end of direct British rule along with a visit to Barbados and Guyana that are marking their 50 years since independence.

Prince Harry’s two-week visit to the West Indies will include visits to seven countries, including Antigua and Barbuda, St. Kitts and Nevis, St. Lucia, St. Vincent and the Grenadines, Grenada, Barbados and Guyana.   Prince Harry’s itinerary included the re-dedication for the island’s Clarence House in historic English Harbour.  It wasn’t the first trip to the island for Prince Harry, who first visited Antigua and Barbuda as a child with his mother, Princess Diana.   It will be Prince Harry’s second official visit to the Caribbean following his first trip to the West Indies in 2012, when he was representing Queen Elizabeth II during her diamond jubilee.

Prince Harry and Usain Bolt

     His itinerary will include a wide range of engagements, from meetings with conservationists to talks with well-known cultural figures and sporting stars.   Indeed, his last visit to the Caribbean saw a good-natured “race” between Prince Harry and Jamaican sporting legend Usain Bolt.

Appleton Estate Tour Gets $7.2 Million Dollar Renovation

     Gruppo Campari has revealed plans to invest $7.2 million to upgrade and renovate its Appleton Estate Rum Tour in St. Elizabeth, Jamaica.   The expansion of Appleton Estate’s visitor center will create new job opportunities for residents living in rural areas.   The expansion of Appleton’s visitor center will provide “a unique visitor experience”, plus an increase the number of tourists to the island.   The investment could also see the Appleton Estate Rum Tour become “one of the largest tourist attractions” on the south coast, according to the Jamaica Observer.

     The work includes the renovation of the existing facility, the addition of modern rooms to facilitate rum tastings, an expansive retail store, and a restaurant and lounge offering Appleton-infused Jamaica cuisine.   Gruppo Campari is also looking to revive a rail service for the tour by 2017 – which was dropped in the 1990's.  This will allow the number of visitors to be tripled.   The group is also looking at plans to offer a small-scale hotel in the near future.

     The upgrading of the facility and its expansion by another 25,000 square feet is expected to be complete by October 2017.

Fall's Sunset Over the Mangroves

The Sunset has moved to the south with the change of seasons.  Today it is setting in the southern part of the sky instead of the more traditional western area.  The resulting location makes for a new and interesting picture as it is setting into the mangroves instead of the ocean.  I think that I like this view equally as well as watching it drop into the waters.  The hues and silhouettes  make for an interesting picture.

November 25, 2016 Marked the Passing of Fidel Alejandro Castro Ruz,

     Fidel Castro's passing has brought out many emotions for those who have lived for nearly six decades of his rule in Cuba.  There were strong emotions seen last night in Miami's Little Havana and many other places where Cuban Americans live.   Castro was born on August 13, 1926 and passed away on November 25, 2016 at the age of 90.

     President Obama's Statement on Fidel Castro's passing.  "At this time of Fidel Castro’s passing, we extend a hand of friendship to the Cuban people. We know that this moment fills Cubans - in Cuba and in the United States - with powerful emotions, recalling the countless ways in which Fidel Castro altered the course of individual lives, families, and of the Cuban nation. History will record and judge the enormous impact of this singular figure on the people and world around him."

     "For nearly six decades, the relationship between the United States and Cuba was marked by discord and profound political disagreements. During my presidency, we have worked hard to put the past behind us, pursuing a future in which the relationship between our two countries is defined not by our differences but by the many things that we share as neighbors and friends - bonds of family, culture, commerce, and common humanity. This engagement includes the contributions of Cuban Americans, who have done so much for our country and who care deeply about their loved ones in Cuba."

     "Today, we offer condolences to Fidel Castro's family, and our thoughts and prayers are with the Cuban people. In the days ahead, they will recall the past and also look to the future. As they do, the Cuban people must know that they have a friend and partner in the United States of America."

      President Obama's statement I feel was well said and showed the true feelings between the people of the United States and Cuba.  It is my hope that the events of the past can be put aside and relations with Cuba will return to a normal and we will be able to visit and share with the wonderful people of Cuba.

Diageo to Move Rum Aging Warehousing to Maryland

Diageo St. Croix Captain Morgan Distillery

       Diageo USVI that they would be moving its U.S. Captain Morgan rum aging warehousing to Relay, Maryland, in its continuous efforts to improve efficiency.   According to a statement by Diageo, the move enables more efficiency in its supply chain and also saves the firm money by improving logistics costs. The transition will begin in the coming months and expected to be completed before the end of 2017.

       Crucially, Diageo says the change of location for aging warehousing would not come at the cost of approximately 10 jobs at the distillery.   During the transition, those who choose to continue working with Diageo will be offered other opportunities at the distillery.   "Everyone currently working in maturation and warehousing who wants to continue working at Diageo USVI will have an opportunity to apply for other roles within Diageo USVI”.

 

Cruzan USVI Distillery on St. Croix

     Diageo's presence in the territory has come to play a crucial role in the U.S.V.I.'s financial well-being. Along with spirits produced by Cruzan Rum, the territory collects just over $200 million in federal excise taxes annually, which the USVI uses to pay for its bonds.   The federal government collects $13.25 in taxes on every proof gallon of rum made in the territory and sold in the U.S., and returns most of the funds to the local government in the form of rum cover-over revenues.

Read More at http://viconsortium.com/business/diageo-move-rum-maturation-warehousing-u-s-mainland-move-will-not-impact-employment-rum-cover-funds/

What is Holding Rum Back from a Stronger Position in the World of Spirits?

     It’s a shame there is no rum authority that is the equivalent of the Scotch Whisky Association.  During the past year there has been a movement within the rum industry to standardize rum expressions.  This is being set up to allow the consumer to have a better idea of what they are getting.  Education is needed to circumvent lingering consumer confusion, especially where many of today’s rum drinkers are “very curious” an nowhere to go to find out what the rum they are buying really is.

     “In Jamaica, legislation is very clear: you cannot use the solera method.” This ensures any age statements on the bottles are the minimum age, rather than an average. And it would seem the discrepancies across the category are proving frustrating.   Much of the other dark rums frankly use the solera method, where there is no way to put a honest age statement for.  What is holding the category back from a full and meaningful premiumization?   The problem of rum is that it is perceived by the products of a few very large brands that have no category wide regulation.  This is dragging down the whole category.  Once you take out of the age statements, and taste all of these aged rums, the differences will become clear.   The way to address this issue is through the education of the customers.

     Richard Seale of Foursquare Distillery in Barbados is trying to put rum into classifications like those of the whiskey producers.  For years Richard Seale has been on a campaign to purify the rum category.  He wants rum to become an honest spirit with rules.   We can still make rums like we are with his system, but the public will better understand what they are really getting in the bottle.   Richard Seale and others have devised a new structure for the way rums are labeled.   Seale said, "We are proposing a new rum classification”, we have to get away from talking about rum in terms of color and country styles, which are meaningless.

     With a strong system to insure that the customer knows and understands what they are buying, the rum will be able to satisfy its wide variety of customer tastes.  Rum is in a unique situation in that rum’s customers run the range from entry level drinkers that only want the taste of additives like spices and flavorings to effecianatos that want to taste the pure flavors of the spirit and what the skills of the distiller and the barrel can add to it.  There is a place for all of these styles of rum; the thing that it will take to make the category grow is honesty, not only in age statements, but in additives as well.