A Philosophy of Living

    I ran across this quote about life the other day.   I feel like it really sums up the way that I have approached my life and all the things that I do.  I'm asked quite often how I managed to get to a point where I can live in Key West on a boat and be involved in the rum industry like I am.   I've been pondering that question for a while as well, while I didn't have a specific plan for my life, I wasn't afraid to venture out and try things I found to be interesting and fun.  I usually trusted my gut, believing if it felt good, it was probably going to work out pretty well.   I've always been an optimist, and believed that positive thought leads to positive results.  

     You have to truly believe in yourself and have the drive to get things done.   If you can combine your inner strength with a positive energy you can actually move mountains if you put your mind to it.  There is one other little thing that is probably the driving force that allows you to accomplish what you really want to do, that can only happen if it a truly fun thing for you.   It has to be fun in order for you to put forth the time, energy and work necessary to accomplish your goals.

     I think that Ernest Hemingway hit it on the nose with his quote .  What you are doing with your life, is it fun or just a job?  So many people say to me, "I want to be You", but you can be anyone that you want to be if you just follow your dreams and make sure that it is truly fun for you.  Don't try to be me, but rather turn yourself into the fun person that you dream about being.   ;o)

The Serenity of a Babbling Waterfall

Walking in a garden with a well done water feature can be one of the most calming things anywhere.   This is the one I found in the middle of the City of Miami at the Doubletree Airport Hotel.  This is not the place you expect to find this kind of feature, but I found it to be very great to sit by for an hour or so waiting for the next event to get underway.  Very relaxing in deed.  ;)

69 Year Old Captain Morgan Keeping "Up to Date"

     Innovation is what Diageo is looking toward to spark growth in its products, Even the 69 year old Captain is getting some updating to become more competitive with some of the new spiced rums as well as the flavored vodkas and whiskeys.    "Consumers are constantly looking for new expressions-whether it's a flavor or a pack idea or a different way to enjoy the brand-that for us as innovators gives us a chance to keep these great old brands fresh and vital," says Michael Ward, senior vice president of innovation marketing at Diageo, "A lot of our ideas come from our existing brands." 

     In that vein, Diageo has put out several special edition Captain Morgan expressions in the past years, Captain Morgan Black, Captain Morgan White and  A limited-edition Captain Morgan Sherry Oak launched last year helped offset the impact of increased competition from flavored whiskey and other spiced rums.  This year the 1671 Commemorative Spiced Blend is set to be launched.
   Diageo over all showed a 2% decline in sales.


  All of these new innovations are keeping the brand alive and up to date with the new trendy expressions that show up on the market every day.   Captain Morgan showed a 2% grown in the past year while

     This is the job of the Innovation Center in Norwalk, Connecticut, to develop the new ideas and play with fine nuances of flavor to create an expression that will keep the "Captain" moving into the next year and staying on top.   The center works on the spirit, but also works very closely with mixologists to ensure that the new spirit will work well at the bar when mixed into a cocktail.   There are many of the newer spirits that have a strong flavor that clash with many of the common mixers and ruin the cocktail.  This is just as important as having a good flavor to the spirit itself.

     My hat is off to Diageo for putting forth this kind of effort to keep their products at the cutting edge of the market.  It takes a team effort between the "chemists" and the marketing departments to make this come off in a successful manner, it seems that the Diageo team has the "right stuff" to get the job done.  ;)

Welcome Angostura No. 1 to the Rum Bar in Key West

     I arrived at the House of Angostura just a couple of days to early on my visit last November to be able to buy a bottle of this exquisite rum during its emergence onto the market, but thanks to Opici Wine and Spirits, we now have it at the Rum Bar in Key West today.

     This rum according to John Georges, the House of Angostura Master Distiller.  "Angostura No. 1 is a celebration of the House of Angostura's rich heritage and artistry in blending some of the world's finest rums. As the first rum to be introduced into The Cask Collection, we're thrilled to share this signature debut with rum aficionados and enthusiasts alike."

     I am equally excited to be able finally share this rum with my friends at the Rum Bar.  It has been a long while coming, but good things are well worth waiting for.   

     Angostura No. 1 is a limited release rum that is a combination mature rums aged 8 to 10 years,  then rested for an additional 12 months in first fill Bourbon Casks before bottling.    This blend was made in honor of Don Carlos Siegert, son of the brand’s founder, who had shared a vision with his father of creating one of the smoothest and well rounded rum in the world.

The rum has a nose that speaks of fresh fruits, vanilla, brown sugar, cocoa and grain.  On the Palate, the flavor is reminiscent of an fresh fruit tart as the combination of the grains and fruit come together in a good balance of dry and sweet flavors.  It has a medium viscosity with a rich amber color that draws you right in to this rich rum, perfect for sipping after dinner.

     Take the time to stop by this weekend and experience the quality flavors of this one of a kind rum from Trinidad.  ;)

What About This Lime Shortage?

      The Mexican lime crop has been plagued by harsh wind and heavy rainthis season.  Add to all of that, one of the most serious agricultural diseases in the world – Huanglongbing , a disease spread by tiny flying insects, the Asian Citrus Psyllid. Trees that have been infected by this disease produce fruit that is hard, bitter and misshapen. This disease will kill the trees within a couple of years.   In the U.S., which receives more than 95% of its limes from Mexico, the lime shortage has caused the limes to rise from about $.29 each to costing as much as $1.30 each compared to one year ago based on U.S. Department of Agriculture figures.

      Part of the  cause for the shortage can be traced to the central state of Michoacan, home to the world's biggest supplier of limes and current site of a bloody war between citizen self-defense groups and the violent Knights Templar cartel.   There has been hijacking of lime trucks by cartel members which have slowed exports ta a near standstill, coupled this with farmers refusing to pay “protection fees” to Knights Templar enforcers.   Heavy winds, rains and a tree disease afflicting the area hasn’t helped the problem either.

     The food and alcohol service industry is being hit hard with the cost of the limes rising so quickly.  Many bars have quit putting limes on cocktails and stopped serving cocktails that require fresh lime.

      Some tips for surviving the lime shortage like using a different garnish other than a lime.  They are not the only garnish available, try cucumbers, lemons, oranges or a cherry as garnishes instead.     Sometimes a new and original garnish may put new excitement in your cocktails.

 

Bahama Bob’s “Limeless” Daiquiri

·         3 oz. Brinley’s Shipwreck Lime Rum

·         ½ oz.  Agave Nectar

·         ½ oz.  Luxardo Marachino Liqueur

Place all ingredients in a shaker filled with ice, shale until chilled and strain into a chilled Martini Glass and garnish with bitter orange zest. 
 

   You can replace the white rum with a lime flavored rum for many of the cocktails in order to avoid the cost of the skyrocketing limes.   Many times the use of a citrus zest will add the flavor you are seeking in the cocktails you no longer can afford to put lime in.   ;o)

2014 Miami Rum Festival a Review in Pictures

     After seven days in Miami I was ready for some rest, tastings, informative meetings and parties.  This year was no exception to the rule, it was a chance to get together with so many friends in the world of rum.  It was a chance for some fun and to become aware of what all is happening with so many of the rum producers from all of over the world.   Here is a review of the week in just a few of the thousand or so pictures that I took last week.  Enjoy the week at the Airport Doubletree Hotel in Miami.

 

This was such a special week for all of us that were involved, and I hope you enjoy the chance to see all of the pictures of the fun and the people that make it so special. 

This is a Great Day to Just Look Upward

     After a week with my nose is a rum tasting cup and talking to a great group of wonderful people and enjoying some great rum, today is all about putting my feet up in the air and watching the sky pass by.  I just enjoy looking upward and seeing what is passing by my vantage point.  

 

     Sometimes it is the birds, sometimes an airplane, but no matter what does pass it is something for me to enjoy as I lie on the aft deck of the boat and chill out on a warm and beautiful Key West day.  All I can tell you is this is something that always helps calm me and make the rest of the world go away.  Today it is just the sky.  I really don't care what actually passes over right now, because the sky I holding my attention and helping me decompress after a very long, interesting and fun week at the Miami Rum Festival.  ;o)

Rum Chata: A Special Expression

     Rum Chata is a tropically inspired rum cream, with its origins in early Egypt and Spain.  Created from a world wide recipe that starts with five times distilled rum from the Caribbean.    Every delicious batch of Rum Chata is mixed up from scratch and contains its own unique blend of premium Caribbean rum, which is selected for its light and smooth character.   Take that rum and homogenize it with the finest dairy cream from Wisconsin and you have Rum Chata.

     "Chata was originally concocted by the ancient Egyptians for the Pharaohs, a feat easily as impressive as the Pyramids.   The pioneering Egyptian Horchata, which was made with chufa, also known as the tigernut, was so revered that it soon found its way to Spain during the time of the Moorish kings."   

 

     Today, you can find horchata made with this same recipe in most areas of Spain and remaining a very popular summertime beverage.     Chufa plantations aren't exactly a booming business in the Americas, so horchata in the Western Hemisphere is made from a slightly different recipe.   Rice based horchata is now served throughout Mexico and Central America, where the recipe has been passed down from generation to generation.   These  recipes usually include varied mixtures of rice, sugar, vanilla,

 

     I really enjoy working with Rum Chata, it is a very easy expression to mix with in so many cocktails, it fits well with most any thing that I have ever tried.   Today I'm in a Bajan mood, so here is a recipe that you might enjoy.

 

Bahama Bob's

Rum Shoppe Chata

·         1 ½ oz. Rum Chata

·         1 oz. Doorly’s XO or Other Fine Bajan  Rum 

Place all ingredients in a shaker filled with ice, shake until chilled and strain into a rocks glass filled with fresh ice.   Garnish with fresh ground Nutmeg.

 

 

    

 

 

 

 

 

 

 

 

 

 

 

 

 

The Grand Tasting is Happening, Where are You Today?

     This is the final event of the 2014 Miami Rum Festival, and a chance to taste and talk to the people that produce your favorite rums.  It is an opportunity that few people ever get the chance to enjoy.  This a chance to sample the nearly 200 rums at the festival, and talk to the people that produce them.

     Many of my friends are here, and it is always a pleasure to learn more and more about the process of making rum and all of the ingenious methods that the master blenders have come up with to give you the wonderful tastes that you love in your personal favorite rum.  I enjoy not only seeing the friends from the rum world, but so many of my Rum Bar friends are here as well. 


    It is a world of beautiful people, great rum and a chance to be educated by the best of the best in the world of rum.   As you wander through the aisles and taste the rums, you will get the opportunity to talk with all of the people there making you more aware of all the nuances of fine rum.

     I find it a pleasure to sit at the "Ask a RumXP" booth, trying to answer questions about the rums and what we do as judges.  It is always very interesting to take the questions from the visitors, they sometimes as very unusual questions.

     People and Rums make very wonderful "bed fellows", there seems to be a fun aspect to the rum and it is a thread that runs through the people that are involved with it.  If you haven't found out about it, you still have today to get down to the  Miami Airport Convention Center and visit the Miami Rum Festival.  Tickets are available on line at  http://www.rumrenaissance.com/Tickets.html  .

     I know I have really enjoyed the week of "rum fun" here in Miami and will so be looking forward to the show when it returns next year.  ;o)

A Week of Special Events Hosted by Our Favorite Rum Producers

     The breakfast and lunch events of the week have been very special with an introduction to Don Pancho Origenes 8 Year Old, Koloa Hawaiian Rums, Selvarey Rums, The Real McCoy Rums, and Plantation Rums tomorrow morning.   These presentations were very nice and filling, but most important it was a chance to familiarize myself with the history, processes and most important the flavors of the rums they represent.

     Koloa introduced us to their new coconut and spiced expressionsAgricole style rum that is being developed and the new aged rums that will be coming out soon.  There are exciting things coming from Koloa and I'm glad I had the opportunity to hear about them over breakfast.  Did I mention that we also got the opportunity to try the new expressions.
as well as unavailing their plans for the new plant.  They talked about the new Hawaiian

   Selvarey Rum is another new expression from the likes of Don Pancho and Carlos.  They have a 5 year old white rum and their new Cocoa flavored rum.   The chocolate provided Don Pancho with some challenges.  Making a chocolate rum that would be able to survive the heat and shipping without the loss of flavor was a difficult task that was handled after a grueling period in the laboratory.   It is made from real Central American chocolate that was macerated and blended into the rum.   The Cocoa seems to be a hit with the first people in southern California to taste and work with it.  The white is a very smooth 5 year old rum that has been filtered to remove the color.  It is actually just shippable and very flavorful.


     The Real McCoy made our lunch today very interesting with some history of how Bailey Pryor and Richard Seale got together to formulate and create The Real McCoy line of Rums.  It seems that Bailey noticed on a picture of Bill McCoy he had that there was a barrel of rum on the deck of the Tomoka that was marked coming from Barbados.  It turned out that the rum was produced in the Foursquare Distillery.  Upon meeting with Richard Seale, he was really interested in producing the rum for the project.  I find it very interesting that the "The Real McCoy Rum" of today is produced in the same distillery as the illegal rum William McCoy was selling back during prohibition.   Today we got the chance to sample all three of the expressions, the 3 year old white, the 5 year old aged and the 12 year old aged expressions.  All three live up to being the "Real McCoy".

     Plantation is hosting the breakfast this morning, and it will be interesting to see what they have come up with this year.  Plantation did not disappoint us at all this year with new sample expressions right from the aging casks.  These were some ideas with the use of red wine casks and along with some new variants on the old ones.  It is always a pleasure to learn what Plantation has been up to over the year since I have last seen them.   I guess that is why we all look forward to the Plantation pool side breakfast each year.   ;o)

2014 RumXP Tasting Competition Winners

All of the Judges for 2014

    The Judging is over and all of the score cards have been tallied.  These are the results for the 2014 RumXP Tasting Competition.     This is a monumental task to taste and score each of the nearly 140 rum in six sittings over three days in order to give you all of these wonderful winners.

     The big winner this year was Plantation with 8 medals including 4 Best of Class.  There were a lot of new winners as well.  All in all, a good year yielding an extraordinary group of winners.  Below is the list of the winners.  I would like to send my congratulations to all of the winners for 2014.

Agricole Rhum
Best In Class - St. Barth Chic
Gold - St. Barth Cool

White Rum
Best In Class - Ocumare Platino
Gold - Skottlander
Gold - Tanduay Silver

Premium White Rum
Best In Class - Diplomatico Blanco
Gold - The Real McCoy 3
Gold - Plantation 3 Star

Gold Rum
Best In Class - Diplomatico Añejo
Gold - Hampden Estate Gold
Gold - Koloa Gold

Aged Rum
Best In Class - Plantation Original Dark
Gold - Pussers Navy Rum
Gold - Appleton VX

Aged Rum, 4-8 years
Best In Class - Plantation 5
Gold - El Dorado 8
Gold - Abuelo 7

Aged Rum, 9-12 years
Best In Class - Abuelo 12
Gold - Real McCoy 12
Gold - Medellin 12

Aged Rum, 13-18 years
Best In Class - Pussers 15
Gold - El Dorado 15
Gold - Flor de Caña 18

Aged Rum, 19-21 years
Best In Class - El Dorado 21
Gold - Centenario 20

Premium Aged Rum
Best In Class - Don Q Gran Anejo
Gold - Ocumare Anejo Especial Golden Reserve
Gold - Plantation 20th Anniversary 

Super Premium Rum
Best In Class - Mt Gay 1703
Gold - Ron Barcelo Imperial Premium 30th Anniversary
Gold - Centenario 25

Ultra Premium Reserve Rum
Best In Class - Brugal Papa Andres

Special Cask
Best In Class - Plantation Guyana 2005
Gold - Plantation Jamaica 2001
Gold - Plantation Trinidad 1999

Dark Rum
Best In Class - Lost Spirits Navy Style Rum
Gold - Koloa Dark
Gold - Goslings Black Seal

Flavored Rum
Best In Class - Koloa Coconut
Gold - Admiral Nelson Vanilla
Gold - Blue Chair Bay Coconut
Gold - Selvarey Cacao

Spiced Rum
Best In Class - Bayou Spiced
Gold - Blue Chair Coconut Spiced
Gold - Blackheart

Overproof Rum
Best In Class - Plantation Overproof Original Dark
Gold - Rum Fire
Gold - Lost Spirits Navy Style Rum

 

An Evening at the Bacardi Penthouse

     One of the highlights of the Miami Rum Festival is the visit to the Bacardi Penthouse for their annual party.  This year was no exception and an enjoyable moment it was.   The combination of great guitar music, food and fine cocktails made this evening as wonderful as it always is.

      The Bacardi family always are most gracious hosts, offering their wonderful penthouse and museum to entertain the Miami Rum Renaissance Festival VIPs one evening during the week.  

     The tradition of bringing the RumXP back into the tasting room to sample new expressions was continued last night as well.   A new expression of what will become Gran Reserva was tasted and described by Willie Ramos for our information.   This is a part of the Bacardi Party that I always enjoy.  It is great information that will help as they introduce the rums in the future. 

     A special thanks again to the people of Bacardi for their hospitality.  ;o)

Grand Introduction of Origenes Reserva 8 Year Old

     Today begins the series of breakfasts and lunches then evening events to introduce us to all of the new brands of rums that will be available to the world in the very near future.  The highlight of today is Don Pancho Fernandez and Carlos E. Esquivel G introducing the new Don Pancho Origenes Reserva 8 Year Old Expression.   This one along with its older brothers will be here in America in June or July this year.   It will be called Don Pancho Origenes Reserva here in the United States and will also have a new label that was just approved this week.



     The entire line of Don Pancho Origenes anOrigenes are the fruition of his dreams of making a nearly perfect rum for the world to enjoy.  These rums are Don Pancho Fernandez's children and at 75 years old he is a very proud parent ready to introduce them to the world.   Since his early days in Cuba working for Havana Club he has dreamed of producing high quality traditional "Cuban style" rums that were good enough to put his name on them, these Don Pancho Origenes Rums are those rums.

     The Don Pancho Origenes Reserva 8 Year Old Rum has a beautiful dark Mahogany color with a very warm balanced aroma of sweetness and wood.  It is like some other rums that I have tasted in that I can't keep my nose out of the glass.  The first sip sends notes of the distinctive dry subtle nut and fruit flavors that inspires you just let the rum lay on your tongue for an extended time before swallowing.    The finish is warm with some pepperiness in the lingering flavor, it is just the flavor of a great rum and nothing else.  Don Pancho's Origenes Reserva 8 Year Old has nothing added, just well blended and heavy charred Kentucky Bourbon barrel aged rum.

Section of the charred Kentucky Bourbon Barrel

    According to Michael Lindell, Terlato Wines East Region Manager of Artisan Spirits, the 8 Year Origenes, 8 Year, 18 Year, and the 30 Year will be distributed in the United States.
Expression of the rum is expected to retail at $40.00 and is scheduled to be on the shelves in Florida by June or July this year.    All of the expressions of Don Pancho

     The Don Pancho Origenes Reserva will be a featured rum at the Rum Bar in Key West as soon as it becomes available to me.  It will join so many of the other Don Pancho inspired rums already being served at the Rum Bar, like Zafra, Panama Red, Fortuna and Bohemio.  I will keep everyone informed of its arrival.  I feel that everyone will really enjoy it.  ;o)