Tuesday, April 18, 2017

"Conchy Tonkin'" Day - Traveling up the Keys to the 2017 Miami Rum Renaissance Festival



     Today is the that I get to drive up the keys on the way to the Doubletree Inn at the airport for a week of rum, parties and good friends.  This is a trip that always seems to turn out as an adventure rather than just another traversing of the keys.

     Even if there are no stops along the way it is a great drive.  The Overseas Highway always manages to give me a glimpse of something new every time that I drive up it.  Looking through the windshield on this road will give you a new outlook on the world.

     Hopefully I'll see many of you at the 2017 Miami Rum Renaissance Festival on Saturday or Sunday.

Monday, April 17, 2017

What is Aquafaba?

     I have a number of friends that are Vegan, and this creates some problems for me when I’m creating cocktails for them.  Today I ran across Aquafaba, this is the answer to take egg out of your cocktails.  Aquafaba is the thick liquid that results from soaking or cooking legumes, such as chickpeas, in water for an extended period of time.   It's the translucent viscous goop you probably rinse down the drain when you open a can of chickpeas.   In vegan cooking circles, it's become the silver bullet to making airy meringues and expert rum sours without any eggs.


      You can find many uses for this and you can substitute Aquafaba for eggs and egg whites wherever needed, the rule of thumb is: 1 Tbsp. for one yolk, 2 Tbsp. for one white, and 3 Tbsp. for one whole egg.   The consistency of your Aquafaba makes a difference. You can thicken it by reducing watery Aquafaba about 25 percent on the stove to thicken it up.  If it's already thick (as it sometimes is from canned chickpeas), you don't have to reduce. With some trial and error, you'll get a feel for it.

Bahama Bob's Vegan Rum Sour

  • 1 1/2 oz.  Pilar Dark Rum   
  • Juice of 1/2 Lemon
  • 1/2 oz. Agave Nectar
  • 2 Tblsp. Aquafaba

Place all ingredients into a shaker filled with  5 to 7 ice cubes and shake until chilled.  Strain into a rocks glass filled with fresh ice and garnish with a lemon wheel.

Sunday, April 16, 2017

Back Out on the Water Again


     It has been a while since I've been out on the water and I had the opportunity to finally get out and do a bit of cruising around.  The skies did not disappoint me at all.   Having been up in the Carolina's for the past month or so it was really great to be on the water and enjoying an afternoon of boating.


Saturday, April 15, 2017

After the Easter Egg Hunts Are Over and the Easter Bunny is Done

     Saturday evening after all of the Easter egg hunts are over and it is time for the adults to have a little fun, the Easter Bunny can chill out with this really flavorful rum cocktail.   Give this one a try it will put a nice cap to a day of jelly beans, Easter Eggs and chocolate bunnies.

Happy Bunny


  • 1 ½ oz. Pilar Blonde Rum
  • ½ oz. El Dorado Rum Cream
  • ½ oz. Brinley’s Shipwreck Coffee Rum
  • ½ oz. Pierre Ferrand Dry Curacao
  • 1 ½ oz. Cinnamon Coffee Mate


Combine all ingredients in a cocktail shaker. Shake over ice cubes until chilled and strain into an old fashioned glass filled with fresh ice.  Top with Fresh Ground Nutmeg.

Friday, April 14, 2017

Key West Hemingway Rum Company Coming Soon

     I stopped by the new Hemingway Rum Company Distillery, Museum, Retail Store and Tasting Bar yesterday, and the place is getting very close to the opening.   Things are coming along very fast now and the opening can't be to far away.  There isn't an exact date been set as of right now, but it will not be to much longer.



     Pack your bags for Key West…Papa’s Pilar Rum is getting ready to announce their grand opening date of the Hemingway Rum Co. Distillery & Experience Center! Be sure to sign up so you are the first to know - 




     The still is in place and all set up along with the laboratory, the aging racks and most everything else needed to start producing rum.

     They just about have the museum, retail store and tasting room done as well.  The place is very impressive and I know that once it opens you won't want to miss stopping by and seeing the place in full operation.


Thursday, April 13, 2017

Admiral Nelson Introduces its New Pineapple Rum

     Heaven Hill Brands has expanded its Admiral Nelson’s rum range in the US with the release of a pineapple flavor.   Admiral Nelson’s Pineapple Rum is made with natural fruit flavor and blended with light Caribbean rum.  “Admirably Smooth. Perfectly Pineapple”, Admiral Nelson’s Pineapple Rum is made with natural fruit flavor and blended with light Caribbean rum.   “Admiral Nelson’s continues to chart its own course with offerings that deliver a smooth, premium taste that consumers look for at an approachable price,” said Hannah Venhoff.  
“Admiral Nelson’s Pineapple is a natural extension, capitalizing on the flavor trend and providing a fresh, tropical flavor profile suited for dynamic and everyday experiences.”   The Admiral Nelson’s family of rums is also comprised of the flagship Admiral Nelson’s Spiced, Black Patch Black Spiced, 101 Proof Spiced, Cherry Spiced, Coconut, Vanilla, Dark, Silver and Gold varieties. The range is bottled between 35-50.5% abv.

Admiral Nelson’s Pineapple Rum is available in the US at a suggested retail price of $10.99 for 750ml.   Admiral Nelson's Pineapple Rum will also be available in 50ml, 750ml, 1L and 1.75L sizes.

Wednesday, April 12, 2017

Miami Rum Festival is Next Week!!!!!





 
      If rum is your passion then you need to put it in gear and get your tickets for this year's Miami Rum Renaissance Festival.  This year promises to be better than ever.   The Grand Tasting, the Trade expo, the highlighting of the American Made Rums, and of course the seminars.



     This year's event is a must attend, I'll be there to enjoy the fine rums and see so many of my friends in the industry.  You don't want to miss this opportunity to meet the people that create your favorite rums.  You will have a great chance to learn more about the category and what  makes the different expressions different.



     Really, if you can don't miss this year's Miami Rum Festival.  I'm looking forward to meeting so
many of you there.  Tickets are available online at http://www.miamirumfest.com/tickets/

Tuesday, April 11, 2017

Lost Spirits Has Received Patents for Their Maturation Process

     Lost Spirits Technology LLC is pleased to announce that the United States Patent and Trademark Office has awarded the company two key patents governing its revolutionary distilled spirits maturation process.    The US patent applications 14/594,944 and 14/795,841 have been issued notices of allowance by USPTO.  They describe processes for maturing distilled spirits involving heat driven esterification and photocatalytic polymer degradation of oak barrel staves.  Lost Spirits has shown that its patented process creates chemical reactions in distilled spirits similar to those that take place in oak barrels over the course of decades.  

     Bryan Davis, the inventor named on both patents, has published data demonstrating that the new technology can nearly identically match the chemical signature of a 20-year-old rum, but do so in under a week's time.  Since 2010, US-based Lost Spirits Distillery has been refining a process that rapidly accelerates the ageing process of spirits such as whiskey, rum and Tequila.   Co-founded by Bryan Davis, Lost Spirits publicly unveiled its Thea One reactor in 2015. The technology forces a chemical composition within new make liquid that it is near identical to that of an aged variety.


      “We haven’t made something approximating the flavor of an aged rum – we actually made an aged rum,” Davis has said that “Our technology is the only one that can stand up to forensic chemistry as there’s a big difference between just replacing parts of the process with creating a molecule-by-molecule map.”   Now, the United States Patent and Trademark Office has awarded the company key patents governing its maturation process associated with Thea One.

Monday, April 10, 2017

Buffalo Trace Experiments with 300 Year-Old Oak

     As part of its latest endeavor in experimentation, Buffalo Trace Distillery is experimenting with barrels made of 300-year-old wood. This venture is one of many wood-specific experiments that the Distillery has led. Previous wood experiments have utilized wood harvested from around the world, analyzed the differences between barrels created from different parts of the tree and many more.
     This experiment, however, will allow the team at Buffalo Trace to observe what effects the age of an oak tree itself could have on the taste of the bourbon. The barrel wood used in this trial came from 300-year-old trees previously cut in Kentucky, the oldest oak trees the Distillery could find that had already been harvested. This was a rare find as an average oak tree will end its life cycle before reaching 200 years. Working with the barrel manufacturer the East Bernstadt Company, it took more than a year to procure the 300-year-old wood and then a year of stave seasoning before the barrels were made.  The team at Buffalo Trace is eager to see what effects the drastic age of the wood will have on the bourbon. “It’s a unique opportunity to be able to experiment with a variable that is even older than our Distillery, which is 244 years old,” Master Distiller Harlen Wheatley said. “We are really looking forward to seeing how extremely old wood might affect the taste of the bourbon, and hopefully will make some interesting observations along the way that will be useful going forward.” The 300-year-old barrels were filled and rolled into an aging warehouse in December where they will remain for at least the next six years, likely longer, until ready.

     This is an interesting experiment that will have an effect on all spirits that are aged in wood.  The more that you know about the barrels that you are using to age the spirits, the better the quality of the finished spirit that you get to enjoy in your house.
 Read More at https://www.buffalotracedistillery.com/sites/default/files/300%20year%20old%20wood%20barrels_Edited.pdf

Sunday, April 9, 2017

A Hammock, A Beach and Me

     This week has been on of rest and relaxation and dreaming of a return to the Caribbean and some relaxation and visiting of so many friends who live there.  This week has been very relaxing and and needed.  Here is to a more productive in a different way for next week.


Saturday, April 8, 2017

750,000 Page Views of My Blog Happened Today



     Today is a day that allows me to celebrate and thank all of you that visited my site over the past six years.  This is a milestone for the blog and makes me very happy that so many of you are reading it on a regular basis.

     As a result of writing this fun little blog, I've been asked to do so many fun things and given the opportunity to visit so many great places and see so many wonderful things.  I've seen the history of rum and the wonderful places that it comes from.

     To write a daily blog requires a lot of time,
but to know that so many people take the time to read it on a regular basis makes it very worth while.   Thank you all so much for your continuing support of the blog and I hope that you continue to enjoy the stories.

Friday, April 7, 2017

Lawmakers Looking for a Review Of Havana Club Trademark Renewal

     A bipartisan group of Congress members asked the federal government Wednesday to review and explain the Office of Foreign Assets Control's decision to grant a Havana Club rum trademark to a company owned by the Cuban government.   In a letter to Secretary of the Treasury Steven Mnuchin and Secretary of State Rex Tillerson, a group of 25 lawmakers, led by Rep. Ileana Ros-Lehtinen, R-Fla., and Rep. Debbie Wasserman Schultz, D-Fla., asked for a review of the license granted to allow Cubaexport to renew an expired trademark registration for Havana Club rum in the United States.

     The lawmakers said the Cuban government confiscated the trademark without compensation from Jose Arechabala SA and the renewal should not have been granted by the Office of Foreign Assets Control because of a longstanding policy to protect intellectual property owners from piracy. Bacardi says it purchased the Havana Club name in 1994 from Arechabala.   The lawmakers asked for clarification as to why OFAC did not apply Section 211, a provision passed in 1988 that effectively denies legal protection to trademarks of properties seized by Fidel Castro's government, in the most recent application for renewal of Cubaexport's license.

     In a statement, Ros-Lehtinen said OFAC's decision to grant a license to Cubaexport "was an unprecedented decision with alarming implications for American intellectual property rights holders."  "It was a decision made for political expedience that ignored standing U.S. law and potentially opened a Pandora's box that could see U.S. intellectual property rights holders subject to unlawful and unjust foreign confiscations," Ros-Lehtinen said.


     Cubaexport had no trouble renewing the mark for decades, until Section 211 was wedged into a 1998 appropriations bill. That prompted a World Trade Organization case against the U.S. from the European Union on behalf of Pernod Ricard. Though the body ultimately faulted Section 211, there have been only minimal attempts by the U.S. to comply with the ruling.   In March 2011, the D.C. Circuit ruled that the U.S. government could refuse to allow Cubaexport to renew its trademark because of Section 211.


     Last year, Bacardi renewed the fight with a lawsuit arguing that the U.S. Patent and Trademark Office wrongly allowed Cubaexport to renew the registration.  Ros-Lehtinen and Wasserman-Schultz, who have both been skeptical of former President Obama's effort to normalize diplomatic and economic relations with Cuba, sent a similar letter last year, accusing the administration of ignoring Section 211.

Read More at https://www.wsj.com/articles/lawmakers-question-u-s-decision-to-give-rum-trademark-to-cuba-1455147430 

Thursday, April 6, 2017

Rum's Diversity is Becoming a Huge Problem for the Category

     There has been a lot of discussion about different styles of rum.  From the start, rum has really only had one rule, and that is it must be made from a derivative of the sugarcane.   Today with the growth of the premium side of the spirit there has been a lot of disagreement as to what is rum and what is not.   The real issue is not what is added to the rum, but the idea of things being added to the rum to fool the public into thinking that it is a premium aged rum when it is not.

     I have no problem with people adding color or sweeteners to their tum, but what does bother me is when these are added without letting the public what is being done.  There are a number of mass producers that take distillate and add a few drops of old rum, caramel, and sweeteners and pass it along as a premium aged rum.  This is just out and out fraud.   Newer distilleries that haven't been in business long enough for their rums to have been aged, often produce flavored or colored and sweetened rums to be able to compete in the market place.  This is not a problem for me as long as they don't try to pass it off as aged premium rum.

     Good rum is a product of time in the barrel and good blending practices.  There are many rum producers out there that don't make a drop of rum, but rather buy aged rums from other producers and blend and bottle them within their operation.  There are some very fine rums out there produced this way.  I see this a legitimate method of producing rum as well.  There are a lot of really fine rums on the market that are produced this way rather that trying to operate a distillery at a loss, buy the aged rums that they need to create the expression they are looking for.

     The thing I love the most about rum is its diversity.  It appeals to the young drinker that needs the
sweetness of the flavored and the sweetened rums, but there is a fast growing group of true people with a very sophisticated palate for fine rums as well.  Both of these portions of the the market and everything in between need to be provided for if rum wants to grow to it's deserved place in the market.  The real key is to make the expression honestly what it is and not something that is deceiving the public.  There is a niche in the market for all styles of rum, They just needs to be marketed that way.

Wednesday, April 5, 2017

Tuesday, Tuesday, Tuesday, Rum and Karaoke Returns to the Rum Barrel




Bahama Bob Leonard
Gary Woods Sr.
I'm looking forward to joining up with Gary Woods Sr. on the Quarterdeck at the Rum Barrel Tuesday April 11th for round three of Rum and Karaoke.  We had such a great turn out for last two month’s event and we are looking forward to having all of you rejoining us again Tuesday.

     Come for lunch or one of the fine cocktails and rums served at the bar.  There is a great Quarterdeck Menu for you and wonderful people to serve you.  Did I mention you are the entertainment, come on up and be a headliner at the Quarterdeck of the Rum Barrel.

     Gary Woods has some 130,000 selections for you to choose your special song from, I'm sure that your song is among them.  Gary is one of the best KJ's on the island and will make your karaoke experience lots of fun and helping you make the most of the experience.

    I'll have my rum show happening during the karaoke breaks, you can learn and taste rum.   Learn about the things that make rum such a great spirit.  I'll be there to guide you through all of the types of rum and what makes them so different.  Come on by all of you whiskey and Cognac drinkers I think that I'll be able to surprise you.


     Looking forward to our third engagement and all the fun and rum that the party will bring out.  This is the day that you can party like the rock stars that you can actually be, at the Rum Barrel located at 528 Front Street in Key West. We will be making it happen from Noon until 3 pm on Tuesday the 11th of April.


Tuesday, April 4, 2017

John Esposito joins The Real McCoy Spirits

     Real McCoy Spirits, the makers of the award-winning rum inspired by legendary Prohibition rum runner Bill McCoy, announces the appointment of distinguished industry veteran John Esposito as the company's new chairman.    "With his significant leadership experience in the beverage alcohol industry, John is an invaluable addition to the Real McCoy team. He's been involved with some of the greatest brands in beverage alcohol," said Bailey Pryor, Real McCoy Spirits founder and CEO. "We are delighted to be working with John during this exciting period of growth."

John Esposito
     John Esposito brings 40 years of leadership experience in all three tiers of the distilled spirits industry to the role of Real McCoy Spirits chairman. Esposito has also served as CEO, High West Distillery; president, Stoli Group USA; CEO, Bacardi North America; president and CEO of Schieffelin & Somerset and Moet Hennessy USA; as well as president of one of the largest distributors in the country, Premier Beverage of Florida.    "I'm energized by the new wave of authentic brands created by unconventional leaps like Bailey's," said Esposito. "He and the team's passion for crafting a high-quality, ethically-made product is right on trend with the contemporary consumer's needs."     In his role as chairman, Esposito is responsible for helping to build strategic relationships, find talented people to join the Real McCoy team and assist with sales and marketing advice.

     Master Distiller Richard Seale at the Foursquare Distillery in Barbados and uses only the finest blackstrap molasses and pure spring water. In McCoy’s Prohibition Tradition, the multi-award winning suite of 3, 5, and 12 year aged single blended rums are unadulterated – there are no added sweeteners or flavorings. The rums are produced in a rare combination of column and artisan pot stills, then authentically aged in heavy char American oak bourbon barrels. The Real McCoy is available in NY, IL, CA, CT, MA, NJ, FL, WI, GA, CO, TX and RI.

Read More at https://www.bevnet.com/news/spirits/2017/john-esposito-joins-real-mccoy-spirits-chairman/

Monday, April 3, 2017

Ron Zacapa Edicion Negra is Being Introduced to the United States

     While the company has long stuck two a two-level portfolio of 23 and XO, Zacapa has now debuted something rather different: Ron Zacapa Edicion Negra, previously available only in travel retail but now on the market in the United States at stores like Total Wine.
     Inspired by traditional Mayan rituals, this slow-aged artisanal rum is said to be a true expression of Guatemalan heritage and culture. Produced from sugar cane grown in the lowlands shaded by the country’s massive volcanic mountains and aged in double charred American Oak barrels at 7400 feet above sea level in the cool air of the Guatemalan highlands.  This results in a wonderful dark rum expression with a smoky intensity and accentuated woody and spicy notes.
     This new rum showcases a different Zapaca palette, a step away from the sweet butterscotch notes identified in Zapaca 23.    Each aspect of production has taken place under the watchful eye of master blender Lorena Vasquez, who is renowned for creating rums that are bold in character, appearance and flavor.   Delivering a bolder, new flavor inspired by the powerful, Guatemala’s unique landscape, Ron Zacapa Edición Negra is the perfect choice for the rum connoisseur, as well as those travelers looking for something very special.”

     Zacapa Edición Negra comes in a slender and elegant bottle, complete with the distinctive Zacapa Petate band - this time in sleek black. To complement the beautiful bottle, it is encased in a lavish ebony canister. This new bottle design stands out from the crowd and enhances the opportunity to make Zacapa Edición Negra the perfect gift.    Ron Zacapa rums are available today at Total Wine and More outlets in the United States. Zacapa Edición Negra is priced at about $55.00 for a 750cl bottle.

Sunday, April 2, 2017

The House in Mooresville is on the Market

     I'm enjoying being home with the remodeling work behind me.  The house is now on the market as the landscape work is being finished right now.   As much as I love the house, my life has changed in the past 11 years and our home is Key West, Florida.

     I'm excited about the remodeling and up grades and even more excited that there will be somebody new that will be building their lives at the place.


Saturday, April 1, 2017

National Take Your Flask to Work Day


     Tomorrow is National Take Your Flask to Work Day, This could prove to be my favorite holiday of all.  Imagine, how many people will be happy at work.  I know that I will be looking forward to going to work tomorrow carrying my flask in my hip pocket.  The hardest part of this is choosing which flask to bring to work tomorrow.  I have three of them, then I have to choose which rum to put in it.  I really can’t believe that someone hasn’t done this before.

     I really have to warn you not to get involved if you are driving to work or your work personal safety can put you or others at risk if you are drinking on the job.  Just thinking about this whole thing, I guess that it could really be a fun idea, but there might be some real ramifications from doing it.

     I really can’t take this any further, April Fools. 


Friday, March 31, 2017

Fijian Spiced Rum Marama Launched

     Spanish exporter Beveland Distillers has expanded its portfolio with the launch of Marama Spiced Fijian Rum.   Beveland Distillers has launched Marama Spiced Fijian Rum.   Marama is a ‘light rum’, the new expression is a product of made from sugarcane grown in the Fiji Islands.   This is great to see, being that sugarcane has its origins in the area of the Fiji Islands.   Distilled in continuous distillation column stills, before being mixed with water originating from the volcanic substrates of the islands., This water is further purified in reverse osmosis systems to ensure the purity.
     The rum is aged in American oak barrels, blending a selection of rums that are aged between three and five years.   During the production process extracts from exotic plants and fruits native to the island are added, to impart notes of spice, vanilla and citrus.
     On the nose, the expression is “slightly sweet with notes of vanilla, coconut and walnuts”.   There is a spicy citrus and ginger notes on the palate with “a feeling of warmth and zest in the throat” on the finish.  There have been some vanilla rums that have appeared from the Fiji Islands, but this sounds like the real deal for those that enjoy the spiced rums.

Thursday, March 30, 2017

Goodby Mooreesville and I'm Home in Key West

     It was a long trip down, but I've made it and i'm unpacked and showered and ready for Karaoke at the Hurricane Hole tonight.

     There is a reason that I live in Key West, and I was reminded of it as I drove down US 1 yesterday.



Wednesday, March 29, 2017

Penny Blue Releases First VSOP Rum

     Penny Blue has launched its first VSOP aged rum through the Indian Ocean Rum Company, a joint venture between Berry Bros & Rudd and Medine Distillery.   Created from single estate sugar cane, the liquid has been matured in ex-Cognac (75%), Bourbon (15%) and whisky (10%) barrels before being blended by master distiller, Jean-Francois Koenig, and Berry Bros. & Rudd’s spirit buyer, Doug McIvor.
     “In adherence to the Penny Blue signature style, the VSOP is effortlessly smooth with orange peel notes on the palate,” said Maxime Sauzier, marketing manager at the Mauritius-based Medine Distillery.   “To preserve the heart of the rum it is non-chill filtered and natural in color. Finished with a hand dipped wax seal of the Estate, we believe the VSOP is a true expression of its terroir.”

     The suggested serve for the expression is “sipping on its own, or as an accessible base for great rum cocktails”.   The release joins existing Penny Blue XO and Single Cask bottlings.   Bottled at 40% abv, Penny Blue VSOP is now available to buy online and in store through Berry Bros & Rudd, at the RRP of about $32.00 

Tuesday, March 28, 2017

Look Out Key West I'm Coming Home

     Down to the Nitty Gritty here in Mooresville.  Cleaners were he last night and the place really. looks awesome.  It reminds me of when we finished building it and how it looked back in 1990.  What a wonderful group of ladies, the four of them hit the house running and within between two and three hours, the place went from a dusty dirty place to a show house.  They brought to life all of the work that we have put into the place in the past six weeks of refurb.

   The dock is finished and I've burn up all of the old one and the other debris that Duke Power left when they cut down a couple of "danger trees" on the back forty.  I am always amazed how fire can reduce a mountain of debris to a pile of dust and ashes in a very short time.  The ability to burn here in Iredell County saves a lot of money having to haul off all of that debris to a landfill.

     As of now, if I get the last little bit of stuff done today, I'm out of here and coming home to Key West at dark thirty Wednesday morning.  If all goes right I might even make it to Karaoke at the Hurricane Hole with Gary Woods and the gang.  It has been a long road, but the light is shining bright at the end of the tunnel.  Install the fixtures on the newly painted tub, touch up a few places around the house and recheck everything.  Barring any problems I'll be on the road south about 4 am on Wednesday.

Monday, March 27, 2017

New Loco Nut from Captain Morgan

       Captain Morgan has just introduced a new shot category expression.   Stemming from the launch of Captain Morgan Cannon Blast, the rum company is shaking up the shots category again this spring with Captain Morgan Loco Nut as an explosively delicious coconut shot. 

     Captain Morgan Loco Nut is a summer-inspired shot that blends Caribbean rum and spices with seasonal flavors, including real coconut liqueur. Best enjoyed as a chilled shot, Loco Nut can also be served in any number of delicious cocktail recipes. 


     Packaged in a round shaped bottle identical to Cannon Blast, LocoNut boasts the appearance of a coconut that gives off the sweet aroma of coconut when you scratch the bottle.   Loco Nut (40 proof, 20% ABV) has a suggested retail price of $14.99 for a 750 ml bottle.

Sunday, March 26, 2017

Beautiful View From My Land Deck

     Another week has gone by.  North Carolina is actually warming up and the skies have gotten really pretty reflecting off of the lake in the afternoon.   I'm hopefully getting on the road for the Keys on Thursday.  Things are nearly completed as far as the house goes and I'm now starting on the dock repairs.  Getting close, and this time I should not have to come back up to finish anything.


Saturday, March 25, 2017

We Might be Able to Buy our Liquor in the Grocery Store Soon in Florida

     This is tough trying to keep up with the blog will I'm working from dawn til night time on the house.  I am trying though.

     The liquor wall is closer to coming down in Florida, The senate narrowly passed a proposal

nicknamed the 'Whiskey and Wheaties Bill' (SB 106) allowing grocery stores, big box retailers and other stores to sell liquor in the same space as other products was approved by the Florida Senate in a 21-17 vote on Thursday.  Currently, liquor must be sold in a side store which is separated by a wall.

     Sen. Anitere Flores, the Miami Republican who was the bill's sponsor, said it eliminates an antiquated provision that's been around since Prohibition.  "We still believe this law from December of 1934 is appropriate in a time when I can pull out my smart phone and order alcohol and have it delivered it to me? You're talking about a wall between two forms of the same product," added Sen. Bill Galvano, a Bradenton Republican.

     Sen. Daphne Campbell said she voted no because it might make liquor more accessible to teenagers.   "High school kids are going to go on breaks for lunch and be able to buy alcohol. They could die while driving back to school or be arrested for DUI," said Campbell, a Miami Democrat.

    According to the Distilled Spirits Council, Florida would become the 28th state to allow the sale of liquor alongside wine and beer. The measure must still be approved by the House, where an identical bill has reached the floor.

     I can't believe that Florida is finally moving into the 21st century allowing us buy our spirits in the same store as our groceries.  Yes!!!!!

Read More at https://www.usnews.com/news/best-states/florida/articles/2017-03-23/whiskey-and-wheaties-bill-narrowly-passes-florida-senate