2017 Caribbean Journal Rum Awards

Rum Journal’s Rum Awards is now in its sixth year, having grown into one of the world’s most important and influential measures in the rum category.  And every year, the judging by the Rum Journal special panel of judges gets more difficult, as rum continues to grow both in diversity and quality.  The most striking advancement of late has been the rum world’s renewed focus on the art of barrel aging, from special finishes to long-term aging.  This year’s final judging, performed at the terrific Casa de Montecristo by Prime Cigar in Miami, was the product of a year’s worth of tasting and research that ultimately evaluated more than 200 rums from the Caribbean and around the world.

Rum of the Year: Angostura No. 1, Trinidad

The premium aged rum category gets almost exponentially more competitive each year, but this year an old favorite returned to take back the Rum Awards crown. Trinidad’s Angostura No. 1 series, which won Rum of the Year with its first edition back in 2014, simply wowed this year’s panel of judges.

Rhum Agricole of the Year: La Favorite Privilege 1999 Cuvee Andre Dormoy

 This magnificent expression is the result of a blend of 15 casks aged for at least 17 years at La Favorite’s cellars on the outskirts of Fort de France, Martinique. The rum, a production of just 3,500 bottles sealed with gold-colored wax, is a tribute to the last harvest of venerable rummaker Andre Dormoy, then patriarch of the family that owns La Favorite. It’s an elegant rum with notes of pepper, cacao, licorice and apricot, and the latest example of the overwhelming quality and thoughtfulness of La Favorite. The Agricole of the Year.

Best New Rum: Papa’s Pilar Sherry Finish 

Rum Journal has long been a fan of now Key West-based Papa’s Pilar Rum, thanks to a decidedly drinkable profile. But the newest expression of Papa’s Pilar takes an already great rum and turns it into something more, thanks to an extra 30 days of final finishing in French Limousin Oak sherry casks from Spain. The result? A rounder, even better balanced Pilar with a richer, sweeter edge.

Best New Rhum Agricole: Rhum Neisson Collection Armada Millesime 1991

 This is as ultra-premium as a rum can possibly get. The just-released, out-of-this-world Rhum Neisson is the most perfectly harmonious rum you will ever taste, a symphony of flavor notes all playing together. This 1991 vintage is the championship work of a legendary distillery.

Rum Company of the Year: Habitation Saint Etienne, Martinique

 Our new award for 2017 honors rum producers who are excelling in the field, whether by innovation, branding or pure quality. And Martinique’s HSE is doing so at all three, but with a particular skill in the art of barrel aging. No producer on the planet is looking at the science of barrels like HSE is, with a level of expertise and specificity that’s unmatched. It manifests itself in a broad range of world-class rums, from special-finish agricoles using sherry, port and even whisky casks and even advanced techniques in selective barrel charring. They’re at the forefront of what’s possible in rum, and it’s an exciting thing to see..

Best White Rum: John Watling’s Pale Rum, Bahamas 

 Finding a drinkable molasses-based white rum is never easy, but the Bahamas’ John Watling’s Distillery has turned out an excellent product with its two-year-old John Watling’s Pale Rum. While it’s just about drinkable neat, it’s great in a mojito or a daiquiri.

Best White Rhum Agricole: A1710 La Perle Rare B69-56 

This boutique rum distillery on the Atlantic coast of Martinique is producing some seriously intriguing expressions after launching last year. The latest? This organic white rhum agricole made from a single variety of “blue” sugarcane grown on a specific portion of the plantation. A fascinating, raw, authentic white rhum.

Best Gold Rum: Island Company Rum 

The Island Company has long been known for its Caribbean-style fashion. So when we read this fashion house was launching a rum, we were a bit skeptical. Consider us converted. This rum delivers the goods. The Trinidad-sourced rum is remarkably smooth for a mildly aged gold rum, with an exceptional drinkability, even neat. In other words, it’s the perfect rum enjoyed on an afternoon boat ride in a linen shirt.

Best Spiced Rum: Siesta Key 

Only one rum company has ever appeared on every Rum Awards since its inception: Drum Circle Distilling, a Sarasota, Fla. -based boutique distillery that, simply put, produces the best spiced rum on the planet. It’s called Siesta Key Rum, and its recipe of authentic spices and honey makes for an almost impossibly delicious expression.

Best Overproof Rum: Rivers Rum, Grenada 

Produced at the venerable River Antoine distillery that dates back to the late 18th century is a local favorite that lives up to the hype. Bottled at 69 percent ABV, it’s a robust but smooth expression — just don’t bring it with you on the plane.

Best Bottle Design:  Rhum JM Edition Limitee 

Martinique has long been at the forefront of bottle design in the rum world, but we simply love this year’s lush, rainforest-inspired bottle, a nod to the company’s home at the base of the Mont Pelee volcano. (There’s also a world-class white rhum inside).

Rum Bar of the Year: Rhum Room St Barth

 It’s the Caribbean’s newest rum bar, but it’s already right at the top of the pack. The new Rhum Room in Gustavia, St Barth, which had its soft opening this month, is already home to the single-largest rum inventory of any bar in the Caribbean, with more than 400 rums, and it’s just the beginning. Even better? Its not just about supply – this is a full-fledged speakeasy accessed through a kitchen door of the 25 Quarter bar. It doesn’t get any better.

Read More at https://www.caribjournal.com/2017/12/12/rum-journal-rum-awards-2017/?utm_source=Caribbean+Journal&utm_campaign=71632ac659-Caribbean+Journal&utm_medium=email&utm_term=0_ea4e1e4090-71632ac659-188868865 

Our World is Changing Today for the Next Five Weeks or So

Sanity Too

   This morning Marta are moving off of "Sanity Too", our boat that we have called home for the past 12 years.  For the next five weeks or so while she gets the damage she incurred during Irma repaired we will be living on "Lil Sanity" our "camper"  This is going to be very interesting, we are having to seriously down size our lives while we are aboard the camper.

     I'm really glad to be able to finally make the front of the line at the boatyard and she will finally be repaired.   Although she has operated like a champ all during the three and a half months since the storm.  The visit to the boatyard will ring her back to her beautiful self again. 

Lil Sanity

     It is going to be worth the inconvenience of living on the smaller boat to be able to board her again and see all her rails back on and the external damage repaired and fresh gelcoat where she has been scarred.   Once she gets back in the slip she will get her new outside vinyl windows and screens that were torn off by the storm and she will be complete and whole again.

     Wish us luck, if we don't "kill" each other in the confined spaces our life will be whole again when she returns and we can move back aboard.

Trader Vic's 115th Birthday Cocktail

     This month Trader Vic’s in Emeryville, CA celebrates its founder Vic Bergeron on his 115th birthday, December 10, with a very rare and special Rum Old Fashioned cocktail, Vic’s favorite! The cocktail is made with 50-year-old Appleton Estate Rum and served in a limited edition glass created just for the occasion. Each of the keepsake glasses is numbered along with a letter of authenticity to make it that more special.   The cocktail is currently only available at the Emeryville, California location for a mere $1210.00.

 

Victor Bergeron

    December 10, 2017 marks the 115th anniversary of the birth of Victor Jules Bergeron, the creator of the Trader Vic’s chain of restaurants that originate in San Leandro, California.  This entrepreneurial restaurateur who is indelibly linked to Polynesian-themed rum drinks, including the Samoan Fog Cutter, the Tiki Puka Puka, and the Zombie. But Trader Vic’s most original and internationally celebrated libation is the Mai Tai, even though he had some help in naming it.

     Victor Bergeron in November 17, 1934, using $500 in borrowed money, opened a small bar and restaurant across from his parents' grocery store at San Pablo Avenue and 65th Street in the Golden Gate District in Oakland, California.  He named it Hinky Dink's, as its popularity spread, the menu and decor developed an increasingly tropical flair, Soon the name was changed to Trader Vic's.  By 1940 the first franchised Trader Vic's opened in Seattle, Washington.    In 1950, Bergeron opened a Trader Vic's location in Hawaii and in 1951 in San Francisco.

Emeryville, California Headquarters

    The legend of the Mai Tai and of Trader Vic had its beginning in 1934, when, during a trip to Havana, where he discovered rum, or more importantly, rum cocktails.   Upon his return to the rollicking saloon he owned in Oakland, California called Hinky Dink’s he started making daiquiris, mojitos, and Planters Punch, but often with a little extra rum-tweaking.

2017 Key West Lighted Boat Parade

     This Friday is the Key West Lighted Boat Parade an annual affair that is combined with the Harbor Walk of Lights celebrating the Christmas Holiday.  Each year a variety of boats decorate their sails, masts and hulls with Christmas Lights and festive cheer.   

     There is an official judge’s stand along with a serious competition for the Best Nautical Holiday Decorations in Key West. 2017 will mark the 27th annual Key West Lighted Boat Parade. The judge’s stand is located at the Schooner Wharf Bar & Galley, and the lighted boat parade travels through the Key West Bight.

     On Friday, festivities will start at 6:00 p.m. with the children of the Gerald Adams Elementary Steel Your Heart Band and House of Pan Steel Drum Band of Bahama Village are starting the evening’s magic!  Then the Parade starts at 8:00 p.m. Vessels of all shapes and sizes will dazzle the crowd. The judging stand is at Schooner Wharf Bar and is the best place for viewing! 

     Come early to get an up-close look at all the beautiful vessels and take a stroll along the Harbor Walk of Lights. 

Koloa Introduces a New Coffee Expression

     This new expression is Distilled, blended and bottled by Koloa Rum Company Kalaheo, Kauai, Hawaii.  The new Koloa Coffee Rum is made from the mash of raw Cane Sugar, distilled in an impressive vintage 1210 gallon steam powered copper pot still and cut to proof with filtered water from the ancient Mount Waialeale.  The Spirit itself is a collaboration between the Kauai Coffee Company and Koloa Rum Company.

     The Koloa Coffee Rum offers a deep brown opaque hue highlighted by a light mahogany rim of highlights.  Swirling this rum in the glass reveals a small amount of real coffee particulate gathering in the amber legs moving slowly down the sides of the glass.  The aroma of freshly brewed Aribica and Robusto Bean coffee.  There are notes of molasses and rich dark chocolate to lead you into this exciting expression.  This intensely rich coffee flavored rum exudes an amazingly complex flavor profile, initially there are highly robust espresso coffee notes that are balanced with sweetness to carry you to your favorite coffee shop.  Initially it presents itself as an espresso cocktail and then it takes you home with a dry finish of light vanilla with hints of chocolate and coffee flavor.  Additional sips of Koloa’s Coffee Rum exhibits hints of tropical fruit and a long finish highlighted by hazelnut and stone fruits. 

     Koloa Coffee Rum is presented at an impressive 34% ABV or 68 proof, following the rum being distilled two times.   This is a nice product with a good natural flavor that will keep you coming back again and again.

Will This Battle Ever End?

     Pernod Ricard has accused Bacardi of making “misleading statements” with the introduction of its new “Forever Cuban” campaign for Puerto Rico-made Havana Club rum.  These two competitors have been this what seems to be a forever lasting trademark battle over the Havana Club brand.  Bacardi produces a expression of Havana Club rum, created in Puerto Rico to be sold in the US, while Pernod Ricard owns the international rights to the Cuba produced Havana Club brand that is sold to the rest of the world.  The United States has still got a ban on Cuban products being brought to the United States and this is the real Issue, because Bacardi owns the trademark for the United States.

     February 2016, the US Patent and Trademark Office did overturn a Supreme Court decision and gave Pernod Ricard the trademark for the next 10 years.  This is what set off the latest rounds of the battle and what looks to be another lengthy legal challenge for Bacardi.   

    Tensions have come to the surface once again with the launch of Bacardi’s “Forever Cuban” campaign.   Experiences of Cuban exiles at the center of the campaign along with the use of Cuban-American actor Raúl Esparza are all causing the rift to become larger.  

     Havana Club International is holding firm when it comes to the authenticity of its rum portfolio, including white, dark aged and premium rums, all exclusively produced in Cuba.   Pernod Ricard and Havana Club International make it clear that “Havana Club rums are distributed globally except in the USA, due to the ongoing trade embargo.   “The Cuban Havana Club rum, produced through a joint venture between Cuba Ron S.A. and Pernod Ricard and crafted in Cuba, from local sugarcane to the glass, with the knowledge and expertise of Cubans that has been passed down from generation to generation of Maestros del Ron Cubano. 

     Bacardi has issued a statement in response to Pernod Ricard 's Statement about  Bacardi's accuracy.

“In 1959, the Castro regime seized the assets and confiscated the distillery of the Arechabala family, the original owners of Havana Club rum,” the spokesperson continued. “But, they could not steal the Arechabala’s recipe or strip the family of their soul, which is rooted in the craftsmanship of their product and solidifies their continued family legacy.

“After the Cuban regime unrightfully and forcefully confiscated the brand from the Arechabalas, Ramon Arechabala personally transcribed the recipe and gave it to Bacardi as an agreement between the two families – both of whom were exiled from their homeland.

“The ultimate convergence of two Cuban families coming together to continue an iconic brand’s legendary heritage with an authentic product, Bacardi is committed to continuing this legacy.

“It does not matter where Havana Club rum is produced, which in our case is Puerto Rico. Its Cuban authenticity is based on the original recipe, great-taste, craftsmanship, technique and passion since the brand was crafted in 1934.”

I Guess I'll Take the Thunderstorm Over the Snow

     I hate it when you guys up north start getting snow, because when that cold front comes through down here in the Keys, it translates to a day of ominous clouds and temperatures down in the Sixties. This is not what the tropical life is suppose to be all about.  Mid Seventies are wonderful, but without heat in the house or in my case on the boat, it is time for fleeces and other warm things and for the most part staying inside out of those "raw" winds.  Enjoy your snow, but in a couple of days we will be back in the mid Seventies again and we all will be smiling again.

It Could Cost You $10,000 to Fly a Drone While Under the Influence Over New Jersey

     Lawmakers in New Jersey have proposed a bill that would make it illegal to operate a done while under the influence of alcohol in a bid to reduce irresponsible use of the remote-controlled devices.  If passed, the bill would prohibit the use of drones under the influence of drugs or alcohol, or using a drone to harm wildlife or endanger people or property.   Just think, it can be just as expensive to sit on your patio having a few beers and be arrested for flying your drone.  WOW, or toys are finding more and more ways to get us thrown in jail.

      The bill would also make it a fourth-degree crime for drone operators to interfere with emergency services, or endanger the security of a correctional facility. The bill, which passed out of a New Jersey assembly committee on Monday, will go before the full senate on Thursday.   Such crimes would be punishable by up to 18 months in prison and a $10,000 fine.  

      “This bill sets specific guidelines for how New Jersey’s residents will be allowed use these devices and to establish some order, to prevent many of these dangerous situations.”     Consumer drone sales in the US has increased exponentially over the past few years, and not expected to slow down in the near future.  The Consumer Technology Association projects drone sales will pass the $1 billion mark by the end of 2017.   Most of drones sold weigh less than 0.55 pounds, the limit before registration is required with the Federal Aviation Administration.

Spirits Proof Down with Water Drawn From the Clouds

Cloud Water Generator

     Hilton Head Distillery in Hilton Head, South Carolina is using a unique water supply for its rum and vodka making.  They are condensing the water from the very humid air around the distillery and then using it to proof their spirits down to bottling proofs.   Their Aermoor Vodka is handcrafted from fresh molasses, it is then distilled 49 times before being proofed down with water sourced directly from the clouds above Hilton Head Island.

     Distillery owner Joe Fenten said, water that is used in the making of our spirits is a product of Hilton Head’s radiant environment and we’ve used the finest water source there is, water sourced directly from the atmosphere.   The result is crisp and delicious vodka and rum that will appeal to most everyone.”

     The process created by Fenten, uses an atmospheric water generator.   This is one of the most unique ways to make the pure water needed to proof down spirits anywhere and offers a very special cleanness to all of their products.

Avoid the Holiday Legal Hangovers of This Years Parties

     This is my annual plea for everyone going to or having a holiday party this year to be aware of the potential for serious liability.   'Tis the season for holiday parties, but there are risks to hosting these parties.  Parties can boost friend’s morale, however, there are inherent risks that accompany hosting this type of party, particularly during the holidays and when inhibitions are lowered with alcohol and a festive atmosphere. Here are some tips to avoid legal "hangovers" from hosting holiday parties and mitigate the risks to you and your friends.

1. Lessen the Risk of Inappropriate Liaisons

     Consider allowing guests to bring a spouse or other guest, or perhaps make the party a family event. Although expanding the guest list increases costs, it also may result in guests behaving more appropriately with your other guests. Generally, people are less likely to engage in offensive behavior when they are accompanied by their significant other/

2. Ensure Safe Transportation and/or Lodging Options

     The host should encourage responsible drinking, use of designated drivers and public transportation options.  The possible of a place for guests to stay if they have had too much party to get home safely. 

3. Serve Alcohol Responsibly

     One of the simplest ways to mitigate risk is to avoid serving alcohol at all, but alcohol should be served only by professionals who will check IDs and respond appropriately to guests who may be consuming excessive amounts of alcohol or drugs. 

4. Set a Hard-Stop End Time

     The event should have a definitive start and end time. This also provides an opportunity to reiterate the message to travel home safely and lay out alternative methods of transportation/lodging rather than driving under the influence.

     While following these tips cannot guarantee an issue-free event, it certainly can reduce the risk of having troubles that come back to haunt you afterwards.   With careful planning and oversight, it is possible to have a great and fully appropriate office party.

     Here is to all of you having really fun holidays, and the fun staying inside and off of the streets where your parties can be ruined in a heartbeat and leave you with some awful legal hangovers.   Have a great time and be safe.  Cheers!

Confusing Shipping Restrictions Fall on the Retailer’s Heads

     People forget just how different alcoholic beverage sales is from the bulk of consumer products. Alcohol, beyond the fundamentals of age restriction and tax collection, the public is barely aware of how deeply and disparately alcoholic beverages are regulated.  There isn’t anywhere that this is more evident than with shipping.   Americans can order clothes, send gifts, and by just about anything on the internet, parcels are dispatched with minimal ado and delivered to your place.   Those of you that are used to instant gratification, purchasing of alcohol on line is the very frustrating exception.   Sending a bottle of local gin home from vacation or ordering vintage Champagne for an anniversary can be complicated if not impossible.  Unfortunately, this usually happens at the retail outlet, leaving the merchant responsible for explaining why this problem exists.

     Here are the legalities of getting alcohol from one place to another, to help retailers get the options across to their customers.   Carrying alcoholic beverages on a plane with you is doable, but you must follow the TSA rules.  Airline passengers are familiar with the 3.4-ounce TSA rule for all carry-on liquids including alcoholic beverages, full-size bottles need to be in checked luggage, but there are some restrictions to that as well.   As far as your carry-on luggage, you can place all of the 3.4 oz. bottles of alcohol you can fit in a one 1-quart plastic bag.  In your Checked luggage, anything under 24%  or 48 proof, alcohol is unlimited, anything 24% to 70% or 48 to 140 proof alcohol is limited to 5 liters per passenger.  Any alcoholic beverages over 70% ABV or 140 proof is absolutely prohibited.  All bottles must be unopened.   Duty-free is the exception to these limits.  You should be aware that TSA and customs are totally separate entities, passengers should check customs limits set by the country they're entering, or be prepared to pay duties on their purchases.  Many times this amounts to a dollar or so per bottle, but if you are bringing in a very special spirit that can’t be obtained at home, this is a small price to pay.

     On an interstate train, there are no restrictions on carrying unopened containers of alcohol.  Control states have laws that forbid the transport of alcohol across state lines in your car.  For instance, there is a discount liquor store just across the state line between North and South Carolina that the North Carolina Police will take the license plate numbers of customers and the police will watch for the cars to cross into North Carolina and bust them for “bootlegging”.  This is an example of the ends that some states will do to protect their revenue, but most of these laws are primarily to discourage purchasing large quantities of alcohol in a neighboring state where taxes are lower.    If you are planning to drive across state lines with a "personal quantity" of alcoholic beverages should use common sense, making sure the bottles should be unopened and in the trunk.

     How many times has a customer carefully picked out the perfect gift bottle, then asked if it could be mailed?    The real question here is "where is it going".   It is not legal for consumers to mail alcohol themselves to a U.S. destination, via any method.   The United States Postal Service and the common carriers like UPS, FedEx etc. will refuse to take any such parcel known to contain alcohol.    If the destination is outside the country, shipping is legal, but you should check with customs of the destination for their regulations.  Retail shipping is a real nightmare.   While most states allow licensed state retailers to ship to other state customers within the same state, most do not allow any interstate retailers to ship in.   The regular carriers like FedEx and UPS have recently stepped up enforcement of retailer shipping laws, and ship only to the states that allow it.

      If craft makes of beer, wine or spirits hope to compete with world-wide operations like Amazon, they will need to start to push for the change of rules in more states to allow legal retailer to consumer shipping of alcoholic beverages.  This is very clearly the only that the “shipping lanes” can be opened up in the future.

Happy Repeal Day 2017

     The thirteen years of Prohibition here in the United States was a dark time.  The criminalizing of alcohol led not only to a rise in civil disobedience and organized crime, but also to the loss of customs associated with the production, preparation, and consumption of alcohol.   We celebrate Repeal Day because December 5th marks a return to the rich traditions of craft fermentation and distillation.  The resumption of the legitimacy for the American bartender as a contributor to the enjoyment of the clientele, and the leader of responsible enjoyment of alcohol as a widely enjoyed social custom.

     This day is conveniently located halfway between Thanksgiving and Christmas, at a time when most Americans are probably not spending time with family.   Repeal Day presents a wonderful occasion to get together with friends and pay tribute to our constitutional rights.  Unlike St. Patrick's Day or Cinco de Mayo, Repeal Day is a day that all Americans have a right to observe, is only possible because it is written in our Constitution   There is no other American holiday celebrates our laws guaranteeing our rights.

 

     This day is the 84^th anniversary of Repeal Day.  I just hope that you take a little time to at least acknowledge the importance of this day for Americans.  It is a day of choice and a day that makes sure that we do have that choice here and don’t have to be criminals to enjoy an alcoholic beverage.  Cheers!!

What are the Plates in a Still All About?

Multi Plate Column

     Plates or trays as they are sometimes called, are used in distillation to enhance the mixing of liquid and vapor in the column of the still, whether it is a pot still with a column or a column still.    While their function is the same in both batch, post stills and continuous distillation, column stills, but their actual function is very different.

     Richard Seale, one of the most knowledgeable distillers anywhere has taken some time to explain  what they really do and how.   Basic batch distillation does not employ plates, but it is important to understand that the lyne arm is a basic type of plate. The cooling of the atmosphere causes liquid, known as reflux to form on the sides of the lyne arm and that mixes with the rising vapor.   The lyne arm then becomes the most vital part of the batch still and its shape affects its function as a plate and directly affects the performance of a still.

Lyne Arm at Top of Pot Still

     In batch (pot) distillation the wine is distilled till all the alcoholic spirit is removed in as the name implies, a batch process. Our lyne arm, affects the level of reflux) which in turn affects two fundamental things: the timing of the arrival of the various components of the wine and the contact time with copper.   The nature of our rum will be decided by the cuts. But affecting the timing of the components will affect quality of the cuts. Basically, having a good lyne arm developing good reflux will help ensure all of the undesirable heads arrive early and all of the undesirable tails arrive late so we can make our ideal cuts. Poor reflux means poor separation by timing yields poor quality hearts.   Low contact time with copper also leads to poor quality hearts.

Double Retort Pot Still

     When we add plates to a pot still stem, we are basically “supercharging” our lyne arm. If we add a condenser we are adding even more to our lyne arm.   We are using additional cooling over and above what the atmosphere gives and this together with the additional surface of the plates will improve the reflux.   It is the equivalent of using a giant lyne arm.   The plates in the pot still don't remove any congeners. They don't "purify" anything. They don't make a "lighter rum". The plates just affect the timing and contact time. Our cuts determine the congener profile but the plates by controlling the timing give us far greater control over what we “select” with our cuts.   Copper is thought to play a role in ester formation so enhanced time will increase congeners. The cuts, the copper contact and fermentation, determine how "heavy" we make the rum. Not the plates.        Our double retort still at Foursquare has plates above the pot and a cooling condenser.  The retorts also function as a kind of plate.  Many Caribbean pot stills were modified in the 19th century to add plates.

Large Column Still 

     Now in continuous distillation plates likewise enhance liquid/vapor contact. The same way you have batch distillation without plates, you could in theory build a continuous column system without plates. But it would be impractically tall. The enhanced liquid/vapor contact with external condenser cooling, makes the continuous column system practical. And with enough plates and reflux we can separate pure ethanol, but we are talking over 75 plates in the last column alone from the other congeners. In a steady state continuous column still the plates enhance the physical separation in the column and we draw off heads and tails from physical points where these congeners are concentrated.  We also draw ethanol or light spirit, from the physical point where the ethanol is positioned in the column.   The net effect of plates is to assist in “purification” or making lighter spirits or indeed making pure alcohol.

     Plates have very different roles depending on whether it is continuous or batch distillation. The function is the same, the role is different.  While on the topic, there are no hybrid stills. Still are either batch or continuous. With or without plates.  I hope that Richard’s explanation has helped understand the function and the use of plates in the process of distillation.

Old Havana, The Parque Hotel

     From my window at the Telegrafo Hotel on the square in Old Havana you have a beautiful view of the Parque Hotel and the skyline of Old Havana.   This is a place that time has left alone, and a wonderful place to get lost in the past and all of its glamour and the excitement of the days before 1960.  This is a city that enjoys the fun of today and the intrinsic beauty of yesterday.

Plantation Has Released their Extreme No 2 Rum Series

     The latest expressions being from Maison Ferrand and rum master blender Alexandre Gabriel have been released, two limited edition aged rums have joined the Plantation portfolio as a part of their very successful Extrême Rum collection.   Plantation Fiji 2001 Extrême N°2 and Plantation Guyana 1999 Extrême N°2 are the latest expressions in the Extreme Series.  The 2016 Extrême No. 1 Group that include the release of Plantation St. Lucia 2005 Extrême N°1, Trinidad 2002 Extrême N°1 and Plantation Barbados 2005 Extrême N°1. Now we have the first two expressions of the Extrême No. 2 group.

     Plantation Guyana 1999 Extrême N°2, is from the now-closed Uitvlugt Distillery, in the Port Mourant pot still back in March of 1999.  The rum was aged in Guyana for 15 years in bourbon casks.  Then it was sent to France to be rested for three more years in cognac casks. This rum has a nose boasting aromas of exotic fruits, herbs and spices.  On the palate, woody, spicy and nutty, followed by fresh fruit flavors. The rum packs a punch as it has been bottled at 59.7% abv.

     Plantation Fiji 2001 Extrême N°2 bottled at 61.1% abv, is from South Pacific distillery, first distilled in pot stills in March 2001. From there, it then spent thirteen and a half years in Fiji lying in bourbon casks, before being transported to France for 2.5 more years of ageing in cognac casks.   The rum at this strength has intense aromas, with initial notes of alcohol and wood, leading to a meaty profile, with cooked fruits. On the palate, it is rich, reminiscent of a peaty malt whisky with a vanilla fudge, hazelnut, cocoa and all the woody and smoky notes as well.

     You’ll need to move quickly if these are of interest you, both are some of the rarest made by Alexandre Gabriel, with only 1,000 bottles of Guyana and 500 bottles of Fiji currently available…

Bahama Bob's Winter Daiquiri

     This is a fun Daiquiri that is made with Blonde and Dark Pilar Rum, a Cinnamon Syrup, Lime Juice, Grapefruit Juice and a splash of Campari.    This is for the Daiquiri lover that just wants a little be different flavor for their wintertime daiquiri.

Bahama Bob's Pilar Winter Daiquiri

• 1 1/2 oz. Pilar Blonde Rum
• 1 1/2 oz. Pilar Dark Rum
• 1/4 oz. Campari
• 1/2 oz. Grapefruit Juice
• Juice of 1/2 Lime
• 1/2 oz. Bahama Bob's Cinnamon Syrup

Place all ingredients into a shaker filled with ice and shake until really chilled and strain into a Martini Glass and garnish with a cinnamon stick.


Bahama Bob's Cinnamon Syrup

•  2/3 Cup Sugar in the Raw
• 1 Tbsp Ground Cinnamon
• 1 Cup Water

Put sugar and the cinnamon in in a pan and heat until you begin to smell the cinnamon aromas rising.  Add the cup of water and stir while you bring the mix to a boil.  Reduce heat to maintain a slow boil and keep stirring for about 5 minutes.  pour into a suitable container and allow to cool to room temperature before using.

Say Good By to the 2017 Atlantic Hurricane Season

The Map of the Tropical Activity for 2017 Says it All

     Today officially marks the end of the Atlantic Hurricane Season for 2017.  This has been a devastating hurricane season in the Caribbean, Atlantic and the Gulf of Mexico.  There were three extremely powerful hurricanes, Harvey, Irma and Marie that were responsible for the majority of the record setting damage.

     The 2017 Atlantic hurricane season has been a hyperactive and extremely destructive one, featuring 17 named storms, tying with the 1936 as the fifth-most active season since records began in 1851, and the most since 2012.    The season also features both the highest total accumulated cyclone energy and

the highest number of major hurricanes since the 2005. Ironically, I arrived here in Key West right behind Hurricane Wilma in October of 2005.    2017’s hurricane season was by far the costliest season on record, with a preliminary total of over $367.56 billion in damages, which is more than double the second costliest hurricane season’s damage. The tough part is that nearly all of the costs was due to three of the season's major hurricanes, Harvey, Irma and Marie.  This season is also one of only six years on record to feature multiple Category 5 hurricanes. Irma's landfalls on multiple Caribbean islands and Maria's landfall on Dominica made 2017 the second season on record other than 2007 to feature two hurricanes making landfall at Category 5 intensity.  In addition, Irma was the strongest hurricane ever recorded to form in the Atlantic Ocean outside of the Gulf of Mexico and Caribbean Sea.  

     Lets just hope that the 2018 season doesn't come close to this one.  Good by and good riddens  to this year's hurricane season.

The Vanilla Shortage Looks to be Having an Effect on the Spirits Industry

Vanilla Orchid

     Surging vanilla prices are forcing many spirits producers to get creative or eat the costs.  It seems that an unprecedented global shortage of vanilla is prompting spirits producers to make changes, whether that entails pulling certain vanilla-rich products from the market, adjusting processing techniques, or simply taking a hit until prices return to normal-if they ever do.   Vanilla prices have been on the rise for years, initially because of increasing consumer demand for "natural" vanilla. 

     Vanilla is derived from the pods of an orchid, with demand outstripping production and prices rising accordingly.   A cyclone hit Madagascar back in March, an island that produces about 80 percent of the world's vanilla, reducing the supply even further.  About one-third of the vanilla crop there was destroyed.   Today the price of vanilla beans is now 10 times what it was just five years ago. From a low of around $50 a kilogram in 2013, the price rose in 2015 and 2016 to $100 to $200 per kilogram as the demand for natural vanilla increased. The price skyrocketed after the cyclone, to around $500 per kilogram. 

Vanilla Beans and the Orchid Flower

     It takes about three years from the time an orchid vine is planted until the vanilla beans can be harvested and a new supply will be hard to come by for the short haul.  This means higher prices for some time.   There are three viable options for flavored spirits makers at this time.  One is to absorb the cost, pull the vanilla flavored spirits off the shelves, buying vanilla from other parts of the world, like Tahiti, Indonesia and Madagascar or using less vanilla in the blend.

      Most of the spirits producers are reluctant to pass on these costs to the consumers because of the highly competitive nature of the business.  However, there needs to be changes made if they are to stay profitable.   

There are some producers that seem to able to survive the vanilla shortage better than others.  Particularly larger producers, that have larger stocks of vanilla will most likely be unaffected by the current vanilla shortage.

     For the most part, spirit producers are trying to keep things going on an even keel and hope that this shortage like so many other shortages in history will eventually normalize and the prices will sink back down as they did when we had the lime shortage a few years ago. 

What Heats the Modern Still and How Dangerous Can it Be?

River Antoine Wood Fire Heated Still from 200 Years Ago

     Over the years there have been various methods for heating the stills that make your favorite spirits.  Most modern spirit stills are heated by steam.  This is a good method to get the needed heat with out the danger of an alcohol vapor explosion like often happened in the earlier days of the stills.

"Coffin Still" Kentucky Hills Shiner's Method

     Going back about 200 years or so they would often set a wood fire under the pot stills and get a good layer of coals burning hot enough to vaporize the alcohol from the wash and condense the alcohol.  This is a good source of heat, but open flames and alcohol vapors don't mix.  The real problem with alcohol fires is you can't see the flames and you will be seriously burned before you have any idea there is a fire.

      Many a moonshiner has blown himself up when the vapors of alcohol escaped from their still and got to their heat source and ignited.  The real problem is that many of the stills, both legal and illegal don't have a way to make steam safely and rely on propane or wood fires to heat their still.  I've seen people use a kitchen gas stove as a heat source.  If it gets too hot, then there is a risk of the alcohol vapor being ignited and at minimum a fire or maybe an explosion.

Stove Top Still with an Open Flame

       Besides the legal issues involved, there are also health concerns to worry about. Moonshine can become tainted with toxic liquids, especially methanol, the form of alcohol reputed to cause blindness and death. 

     All I can say is before you start to play with distilling find out what you are doing and realize that it is illegal for a reason, not just for tax and health reasons, but for your well being and personal safety.

Puerto Plata to Host First Dominican Rum Festival

     The Dominican Republic has long been one of the centers of Caribbean rum making, and now it will soon have a festival worthy of that heritage.  The “Dominican Rum Festival” is coming to Puerto Plata, which will play host to a festival aimed at exclusively promoting the products of Dominican rum houses.

     The inaugural 2018 edition will be held from July 5-7.   The event will take place in the Urban Park of Puntilla del Malecon in Puerto Plata, according to Roberto Casoni and Jakaira Cid, president and executive director of the Tourism Cluster of Puerto Plata, respectively.  The aim is to help demonstrate the “cultural identity of each of the participating brands,” according to Casoni.

     The aim is to hold the Dominican Rum Festival annually.  “The Dominican Rum Festival will be an exhibition of rums framed in a magical environment where our producers will exhibit the best products of the national industry to lovers and professionals of rum from around the world.”  Attendees will be able to enjoy different activities like concerts, seminars, talks, workshops, tours, tastings, cocktails and tasting contests.  “We will also have international guests from different parts of the world, interested in the presentation of new products for commercialization”.

Rum Origins are Blowing in the Wind

     Thinking back when rum was not what it is today, but rather something that was very rugged called Kill Devil.  This goes back to the days of Barbados and the island that was the king of sugar and a lot of molasses that was being dumped into the sea and other places.

     Today Barbados is an island that is steeped in history and the arguable home of rum.  This is a windmill that in its day was used to crush the sugarcane to make the sugar and yield the molasses to make the rum.