The 2011 Miami Rum Renaisance Festival in Review

A very special thanks to all of those that made the 2011 Miami Rum Renaissance Festival so very special.

How We Roll to Our Favorite Watering Hole

     Work ends at 6:00 and I'm homeward bound for a quick change of clothes and it's into the dinghy and off to the Hurricane Hole for Happy Hour or what is left of it.     This is a routine that has been become a tradition that had it's roots up on Lake Norman 6 or 7 years ago.      Tuesday night was the "Guys Night Out" up there and  would all congregate at several docks and wait for me to come and pick everyone up in my boat and go bar hopping.     There were several bars that we would make appearances at the around midnight it was back home we would go. 

     These day things are very similar, but a little different, in that we just hop into the dinghy and head to Hole.       The Hurricane Hole is a great little restaurant, marina and bar located on the water on Stock Island just over the bridge from Key West.    It is a place to meet friends, locals, and tourists  as  everyone congregates to share the news of the day and have a few cocktails and beers.      There are several fishing charter boats based in the marina so the "fish tails" are a big part of the conversations as the captains and their angles stop in to have a cocktail and share all of the experiences and tales of the one that got away with the rest of us.

     The staff is a great bunch of people that make you feel right at home when you arrive.     The menu and the cocktail list is impressive and always served with a smile, unless you make someone mad (Not a Smart Thing to Do).     The nautical atmosphere combined with the great staff is the main reason that this has become my kickback place to escape the craziness of Duval Street.

     The rest of the fun is all about being able to boat to and from the Hurricane Hole, making the evening a relaxing journey before supper.     If you make it down to Key West, don't forget to stop in in the early evening and say Hey to all my friends, and very likely you can say hey to me as well.     ;o)

And Now the Rest of the Tiki Story: Trader Vic

Victor Jules ( Trader Vic) Bergeron, born December 10, 1902 in San Francisco, became the most successful of the Polynesian style restaurateur's of the era.      The friendly competition between Trader Vic and Don the Beachcomber really kept the Tiki scene alive for so many years.     Trader Vic is credited with creating the first successful themed restaurant chain in the world.    In 1974, Bergeron also after putting Polynesian food on the map in his restaurants, wrote a book called "Rum Cookery & Drinkery".     This is the history of rum and the different ways that it can be used and served.    and discussions of the recipes that he found that had been passed down for generations.     This is only one of the many books that he wrote during his 81 year lifetime.   

     Bergeron attended Heald College of San Francisco, and upon graduation he was able to borrow $500 and open "Hinky Dinks" a small bar and restaurant located across the street from his parents grocery store at the corner of San Pablo and 65th Streets in Oakland, California.     The little restraint grew and as it became more and more popular, the menu and cocktail list became more tropical and the name was changed to "Trader Vic's".     Bergeron franchised the first Trader Vic's in Seattle in 1940 and at the peak of the Tiki era he had 25 franchises all over the world.     The Polynesian artifacts, exotic cuisine and the unique tropical cocktails were the cornerstone of the chain's popularity. 

     With the newest of the Trader Vic's just opening in 2010 in Palo Alto California, the number is back up to 25 Trader Vic's open around the world again.     There seems to be a resurgence of the popularity of the Tiki theme restaurants and cocktail lounges around the world and the Trader Vic's people are poised and ready to capitalize on the trend.  

     As a young man in the sixty's I do remember the era when the Tiki lounges were all the rage and having many a great night in Hawaiian garb and leis.     It does my heart good to see the revival of the Polynesian themed venues appearing again in my lifetime.    ;o)

Visiting an "Old Friend" from my Youth: "The Zombie"

     The past week in Miami not only gave me a chance to enjoy many fine rums, but a trip to the Mai-Kai in Fort Lauderdale gave me a chance to revisit an old right of passage upon turning 21 in the sixty's in California.     Part of my college days were spent in Arcata, California where besides or studies much of my education was learned around the town square at one of the many local bars.    back in those days for your 21st birthday the fraternity brothers would take you down to "Marino's" and they would buy you a Zombie or 6, but you usually could barely crawl away from the experience.

      The Zombie Jamboree at the Mai-Kai gave me a chance to revisit the world of Don the Beachcomber and the Polynesian craze of the 50's through the 70's in California.     Donn Beach, as he was know was actually born Earnest Raymond Beaumont Gantt, in Limestone County, Texas.     This former bootlegger of the prohibition era managed to travel the South Pacific and explore many of the islands of the Caribbean on his way to becoming a restaurateur in Hollywood, California.     Know as Don the Beachcomber, his legendary knack to understand how to combine unusual fruits, herbs, and flavors to make some of the most popular and flavorful "Tiki Cocktails" ever created.    This world famous Zombie has appeared and reappeared in different forms since it's inception in the mid 1930's.     This famous cocktail mas been released in many recipes that claim to be the original recipe, but because of his quirky codes for ingredients, the recipe kept being rewritten until 1956 when it is said that the real recipe was finally revealed.    

     Jeff "Beachbum" Berry, put on a very enlightening seminar at the Mai-Kai revealing the fruits of his 25 or so year study of their life and times of Don the Beachcomber.      His expertise and laid back presentation was not only enjoyable, but very thirst quenching as he served up the different versions of the Zombie from the "Original 1936", to the "Original 1956" recipes.     Jeff and his "Rat Pack Rumposium" are a treat to be around and see seminars.

     Having been inspired by the seminar and my youthful experiences with the Zombie, I've decided to pursue in greater depth what really makes the Zombie such a great cocktail even after so many years and create my own    " Bahama Bob Zombie".      This will take some time to work out, but I will let you know about the progress as it progresses.     ;o)

Maimi Rum Renaissaince Festival Results and James Bond on the Same Day

 The results of the judging from the 2011 Miami Rum Renaissance Festival are out and there were some surprises.       You can view the results at http://rumrenaissance.com/Competition2011.html .     Congratulations to all the winners and thanks to all of the producers that participated in the competition. 

     This was a very enlightening experience for me and one I'll not likely forget in the near future.    Again thanks to all of the rum producers and the Burr's for a job well done in making the 2011 Miami Rum Renaissance a huge success.  


Enough of the old news and on to the fun stuff.     Yesterday afternoon as I walked back down the docks toward the boat and a little bit of relaxation, I noticed a tower of whit water out in the gulf.    After pausing to look, I really wasn't sure what I was seeing, so I continued to wander back to the boat and some feet up in the air time with a nice little sipping rum.

     About 10 or so minutes later I heard an odd noise out side of the boat so I peaked out the window and lo and behold I saw 007 and his water rocket pack flying into the marina.    I don't have to tell you that it surprised me when I saw what it really was.      Being the good journalist that I am, I grabbed the camera and went out to document the entire affair so you folks would think the 60's had come back to haunt me.     This machine is really cool, he drops down and raises up with the twist of a and grip throttle and is able to steer it where he wants to go.    I have no Idea who it belongs to who manufactured it, but it is a real 21st century marvel.

     What a day, I go back to work today at the Rum Bar so I wonder what little wonders will be lurking around today.     ;o)

2011 RumXP Judges Luis and Margaret Ayala Dirk Becker Forrest Cokely Bob Davies Juan del Busto Joe and Nicole Desmond Chip Dykstra Nick Feris Lyndon Higginson Peter and Pauline Holland Adam Kanter Pavol Kazimir Bob Leonard Roger Patteson Matt Robold Dave Russell Arturo Sighinolfi Mike Streeter Rene van Hoven Ian Williams Kristina Wolfe Rocky Yeh

Time for a Little Bit of Rehab

     The Miami Rum Renaissance Festival has now come and gone, but not without a price to be paid.    Seven days and nights of rum sampling, very little sleep, and a grueling schedule has taken a toll on this body of mine.     I will have to say that I would not trade the experience for anything and the new contacts and friends that I have made is very rewarding.     It is going to take weeks to sort through all of the information and ideas before this will all sink in for me and then be able to relate some of the many stories to you.     I'd like to also congratulate the Burr's for a job well done throughout the event and having things happen in a very smooth flow.     Seven days of judging, breakfasts, lunches, VIP partys, and the finale of the Grand Tasting on Saturday was an event that took lots of planning and coordination to come off that well.

     For myself I really was able to broaden my horizons in many areas and learn much about parts of this industry that I had not been exposed to before and a chance to sample so many new cane spirits.     Representatives from all over the rum world were there and available to fill you in on the subtleties of their rums and where thy are and are not distributed.      One of the good things is that I have already added new rums to our inventory at the Rum Bar pushing us well past 220 rums.     I'll be letting my liver recover this week as well as the rest of my body.      The price you have to pay if you want to learn and enjoy this many really fine spirits in a short order.

      Now it is back to reality and gleaning new stories from all the information that I have accumulated in the past 7 or so days.   ;o)

Today is the Last Day of Hanging with My Many Friends

     It is probably a good thing, but a lot of information has been obtained and several new contacts made.     This has been a week that I am very glad to have been here, but my liver probably would not be able survive much more of the judging, sampling, and partying.     Special Thanks to the Robin, Robert A., and Robert V. Burr for the production of a very fine event.

     The Grand Tasting was very impressive, all of the rum producers did an impressive job of showing their rums and liquors.

 

   This have been a difficult assignment, but I'm glad to have been able to handle the chore.  

I'll will be attending part of the second day of the Grand Tasting, but because I'll be driving home it will only be a Grand Viewing, but I can make the sacrifice for the cause.   ;o)

Friday the Busiest and the Most FUN Day Yet!

     This was a day that took a real strong rumstyler to get through unscathed.      The day started out with 12 Plantation Rums for breakfast at 9:30 along with a very nice meal as well.     Guillaume Lamy of Plantation offered up a fine history and how each of the rums were selected and finished at Cognac Ferrand in France.     Not only did we get to taste all of these fine rums, we were afforded a chance to taste the 20th Anniversary Barbados before the final aging tin the Cognac casks as well as the finished product.



Judging Room

      Next on the morning agenda was the forth round of the judging .   This is the real work of the day.     It takes time and focus to do a fair and unbias job of evaluating these fine rums.     It is also very interesting to see the "reveal" after each of the rum Judging sessions.

        Cockspur Rum of Barbados is our host for lunch.      Dave Meyer and is team filled us in about the changes in the product and the new packaging.    The tasting of the Cockspur Fine and the Cockspur 12 Rums and the chance to carry on a conversation with the team members over lunch was very enlightening to the goals and directions that  Cockspur are aiming for.  

     After lunch it's back to the judging room for the final judging session.     This is the most rewarding of the sessions for it is the premium rums that we all enjoy the most.      The judging is followed by a press room interviews session and a break before the evenings VIP Party's begin.

       The evening begins with the Mount Gay VIP Party at the SOHO Beach Resort.    The SOHO Beach Resort is one of those fabulous garden tiki bar venues to hold a VIP Party for a Bajan rum producer Mount Gay.     The steel drum band , island food, and of course the enjoyable Mount Gay Rum.     All made for an enjoyable couple of hours back down in the islands.     Thanks to the Mount Gay people for putting on a very nice evening of rum, conversation, and island inspired appetizers.







Abuelo Centuria Introduction

 

      Back to the Deauville Beach Resort for the Abuelo Party in the Jazz Club.     This was a reunion for all of us that got the chance to spend some time together in Panama last February.     It was the first opportunity for America to taste the Abuelo Centuria, the rum made to celebrate 100 years of Varela Hermanos making rum.     I had a unique opportunity to be a  guest bartender for the party and spend some quality time with some very interesting people at the same time.     It was good to spend some time with Daniel Fabrega and Ricardo March, the gentlemen that were our gracious hosts in Panama.     This was a wonderful party full of surprise visits from several friends that hadn't made an appearance thus far at the Miami Rum Renaissance Festival.

     An invitation from Richard Seale of Foursquare Distillery to taste a new rum was received as I left the Abuelo VIP Party, so it was off the the lobby bar and an opportunity to try the new Rum Sixty Six.    This is a new 12 year old rum that proved to be of excellent quality and flavor.    The group of us afforded the opportunity enjoyed the experience.

     The day is finally at an end, a long and really fun day again.     The good news is the tough days are behind us.    Tomorrow is the start of the Grand Tasting at the Deauville Beach Resort from 2 til 8pm and then off to the Appleton VIP Party at the Delano Hotel's Florida Room.     ;o)





Rum Renaissance is at Full Swing

Yesterday was the first of three non-stop days.     We started the day off with a breakfast with our friends at Atlantico.     Then it was off to the first round of rum judging of the day.    Lunch was next on the agenda with our friends from the Koloa Rum Company from Kauai Hawaii.     Bet you cant guess what was next, ya back for the second round of rum judging.     After being given enough time to shower and change, we were on a bus headed for the Tobacco Road in Miami and the Zafra VIP Party.    Finally it was off the the Bacardi Penthouse in Coral Gables for the Bacardi VIP Party and a surprise tasting of some new Bacardi products.

     The breakfast with the Atlantico people was a chance to provide them with some feedback on a couple of new products that they are working on.    This is a real honor for all of us at the Rum XP's, it isn't often that you are given the opportunity to be apart of who a product is going to be made.    After a nice breakfast and the tasting it was off to the judging room again for the second of the five judging sessions.

     Koloa Rum Company of Hawaii was the host for our lunch.    Bob Gunter, president of Koloa Rum Company talked to us about the history and linage of the company.     He told of the high quality sugar cane the rich volcanic soil and very rainy climate there provides.    Distribution is the stumbling point for those of us on the East coast, but there is distribution in California, which is a start for bringing these rums to Florida.     After a nice lunch and a chance to spend some time with Mr. Gunter, we were back in the judging room again for the second of this days judging sessions.

     It's now 5:00 pm and we are aboard the bus heading for Tobacco Road, the holder of Miami's oldest liquor licence and the Zafta Party.    Francisco "Don Pancho" Fernandez, the master distiller behind the creation of this fine rum was the host of the party.    Don Pancho was instrumental in the creation of many rums while he was at Abuelo and Havana Club before forming the Zafra Brand.    The party was a great on with a chance to get together and relax and enjoy the Zafra Rum our host provided us.    The crowd grew and the music had everyone groovin to the tunes and rum.     After a few hours at Tobacco Road with Zafra it was time to thank Don Pancho, our host and the personnel that had made  this part of the evening so enjoyable.     Then back on the bus and get underway to the Bacardi Penthouse in Coral Gables.

     The Bacardi VIP Party was a very elegant affair that was  made even more important to all of us when the XP's were invited into the tasting room to preview and judge some new Bacardi products against some their competitor.      This is a real honor when a company like Bacardi has this kind of trust and faith in this group of rum people.      The tasting was interesting and very enlightening, and I know that I'd like to be apart of more of these events in the future.     The evening gave me a chance to enjoy one of my favorite Bacardi Rums, Ron Solera that is made in Mexico and not easily found in Florida.    Combined with the historic memorabilia in the penthouse, the fine food and drink I was honored to meet and get to talk with Mr. Bacardi during the evening.

     With the conclusion of the Bacardi Party it was back on the bus to the Deauville and some much needed sleep.   Today is a similar schedule so I've got to get the the Plantation Breakfast before I'm late  ;o)

   

Rum Renaissance is off and Running





        Good thing I took the time to have a good breakfast yesterday, because the day seemed like it never stopped afterward.     The day really got underway with the Bank's 5 Island Rum lunch, then off to the first round of the rum judging.    After a short break to grab a bite of supper, it was off to the Brugal VIP Party at the Palms Hotel.

     The Bank's Lunch introduced us to a really nice blended white rum that is very suitable to mixing your "high end" cocktails calling for white rum.     This rum is a marriage of rums from Trinidad, Jamaica, and Indonesia that are blended for their specific flavors.     Our hosts offered up some fine cocktails and a tasty lunch and a told us of the history and the making of this truly unique concept of making rum.




Rum XP's at work

      The judging of the first 18 rums was next on the agenda for the day and it was off to the judging room we all went.     After the assessment of 18 very nice rums, and the evaluation paper work completed, we were able to see what the rums actually were.     Many of us were surprised by how high that they had scored some of the rums, but the anonymous nature of the judging takes any of the preconceived notions of a rum out of the picture.

    Now it was break time and a time to get ready for the Brugal VIP Party later in the evening.





These are the Rum XP's



     Its into a taxi we go for the short ride down Collins Avenue to the Palms Hotel and the Brugal VIP Party.       From the minute we arrived we knew that this was going to be a fun evening out on the lawns in the back garden.    The appetizers and the cocktails were excellent and the chance to carry on conversation with many of our colleagues and friends in the industry.      Many of the members of the Rum XP's only get to see each other at these events and a lot of information and stories are passed back and forth as the evening goes on.

     The music was of the island variety and kept feet moving all evening long.     By the time we called it a night and headed back to the Deauville most of us were quite ready to call it a night and it was only 10:30 in the evening.   



The Rum Bar Guys, Adam Kanter of the Philly Rum Bar and Bahama Bob Leonard of the Rum Bar in Key West with the Brugal Gals



It was probably a good thing that we made an early retreat back to the room, because this day is even busier.     Breakfast with Atlantico, Lunch with Koloa, two judging session, Zafra VIP Party, and the Bacardi VIP Party.      I'm felling tired already, but I've got the stuff to get through.     Keep up with our progress as the week continues.   Today was really only the beginning of events that make this festival so special.    ;o)