Where Does All of the Rum Go?

     According to an article in the "The Spirit Business" the top five markets in the world for rum are as follows.

• First       India with 404.2 Million Litres
• Second  United States with 241.9 Million Litres
• Third     Philippines with 169.7 Million Litres
• Fourth   Dominican Republic with 54.7 Million Litres
• Fifth      France with 36 Million Litres

     This makes for a lot of rum being sold around the world.   The real surprise for me was that India is the largest consumer of rum in the world.  India has a taste for both ends of the rum spectrum, in that there are a number of local brands as well as those more well known around the world.  India has local brands like" Old Monk", McDowell's", "Starfire" and "Old Port".   There is a strong taste for the premium rums in India as well, but no matter how you cut it they are the worlds largest consumer of rum.

     The United States is second, consuming only about 60% as much rum as does India.  The US has
a large number of distillers on fine rums within its boundaries as well.   The rum category is  one of the fastest growing category's here in the states and consumes a wide spread list of rums from basic flavored distillates to the finest in the world.  

     The Philippines really did not surprise me , because of the surprise I got last year when introduced to Tanduay brand rum from the Philippines.  This is the number 2 selling brand of rum in the world, and before last July, was not sold in the United States.  As a producer of rum, they people of the Philippines also have a taste forit as well.
    
     Dominican Republic is right in the center of rum production for the
Caribbean.  The DR has a unique combination of tourism and a population that loves its local rums.  Although the tropical atmosphere draws in the tourists and their insatiable thirst for rum, it is the locals that also consume their fine products.

     France, what can I say, it is the home of the "Agricole" style of Rhum making and the French have a taste for the spirit as well.   The French through Alexander Gabriel and his Plantation Brand Rums, provide the world with some of the most award winning rum from anywhere. 

     You can read more about this at http://www.thespiritsbusiness.com/2014/03/worlds-largest-rum-markets/

Happy Mother's Day

     This is just a short note to say thanks to my mother and wish all mother's a wonderful day with you family and friends.

Reflection on an Afternoon Sun

    Living on the ocean, allows me many different scenes to relax by and enjoy as I continue this voyage of my life.   I find that the ocean is a wonderful place to share our moods and nature with.   Today she is in a tranquil place with the afternoon sun reflecting out to the horizon and the waves just rolling in lazily to the shore.

Frozen Drinks on the Rebound

   
This is not good news for many of the blender challenged bartenders here in America.  For the rest of us that enjoy creating some of the fine craft style frozen cocktails, this is really great news.  It seems that there are several new bars being conceived here in America around the frozen cocktail concept.  There are new ones in New York, Kansas City and Chicago that are opening based upon the frozen cocktail. 

     The idea is making high class frozen cocktails that will rival the traditional top shelf ones for style and taste.   It seems that the American's taste is drifting back to some of the childhood memories of sno-cones and ices.   These frozen cocktails are just an adult version of your childhood sipping drinks.  At the Rum Bar in Key West I find that the frozen drink is a year round phenomena, not just a summer thing, although our winters are still pretty warm by comparison to the frozen North.  

     Constante Ribalaigua, El Floridita in Havana, was one of the first to recognize that a quality frozen cocktail can be a really great seller.  Inventor of the "Frozen Daiquiri", Constante brought the world to a new style of cocktails and allowed the rest of the world to start being creative.  I love making fresh fruit daiquiri's, bushwhackers, pina coladas and so many other fun frozen concoctions.

     Don't be a afraid to experiment, there are a million ideas out there that will work very well for a frozen cocktail.   They do not have to be real fruity, some are very tart and still taste great.  Here is an idea for a fun frozen cocktail you might enjoy.

Bahama Bob's Mango Madness

• 1 1/2 oz. Brinley's Mango Rum
• 1/2 oz.    John D. Taylor Falernum
• 1/2 oz.    Sour Mix
• 1/2 oz.    Pineapple Juice

Place all ingredients into a blender with 1 1/2 cups of ice and blend until smooth.   Pour into a pint glass and garnish with a fresh strawberry.

American Oak Barrel Shortage: Harsh Winter and Increased Sales

     While it doesn't directly effect the rum distillers right now, if it continues there could be a problem down the road for the rum industry which relies on once used bourbon barrels to age the rum products.  

     The bourbon has under gone a rapid growth in the past year or so and combined with the very harsh winter this year in America there is a shortage beginning to be felt.   A number of distillers are having to add stainless steel tanks to store the distillate until the loggers can get back into the forests and harvest the oak for the cooperage's to create the barrels. While some larger distilleries claim to be able to secure enough barrels to maintain supply, the pressure is being felt across the entire industry, with some distillers predicting the plight to continue for between 12-24 months.   You can read more on this story at http://www.thespiritsbusiness.com/2014/05/bourbon-barrel-shortage-to-last-two-years-distillers-warn/

     This means that there is a possible shortage coming down the road for the producers of rum who depend on the availability of the once filled bourbon barrels to rest their rums.    Although has been partially caused by the rapid increase in sales and production of Kentucky Bourbon, there is also talk of possibly allowing the reuse of the barrels.   The problem  may have such a trickle down effect on the rum producers if they do allow the reusing of these barrels.

     Barrels are a key ingredient to all of the spirits industry, whether you are producing spirits, wine or beer.  This is one shortage that will really drive the prices of spirits through the roof if it lasts for very long.   Angostura Distillers in Trinidad keeps over 800,000 barrels of aging spirit in their sheds, a shortage would force them and the other rum producers to curb production of the rum until this shortage is taken care of.   Lets hope this is not going to be a long term shortage and not one that keeps repeating itself.

   


    

The Historic Fish House Punch

     According to "Wikipedia", "Fish House Punch" is one of the most venerable cocktails in our history.  It was a cocktail of the patriotic leaders of the founding years of the United States, and still a really nice cocktail for today's parties and patio summer afternoons and evenings. 

     "This most venerable of American flowing bowls is held to have been first concocted in 1732 at Philadelphia’s fishing club, the State in Schuylkill, also known as the "Fish House".

     A 1744 note by the secretary of an embassy of Virginia Commissioners contains what may be the earliest record of the Punch. Meeting local notables at the Schuylkill River in Philadelphia, he described being served "a Bowl of fine Lemon Punch big enough to have a half a dozen of young Geese swimming in." America's first President, George Washington, was known to be fond of a drink or two, and sometimes more. He indulged in thirteen toasts — one for each state — during a victory celebration at New York’s Fraunces Tavern, and it’s said that after he partook of Fish House punch at Philadelphia’s State in Schuylkill, he couldn’t bring himself to make an entry in his diary for the following three days.

     The State in Schuylkill Fish House Punch is traditionally made in a large bowl that did double duty as a baptismal font for the citizens' infant sons; “its an ample space . . . . . would indeed admit of total immersion”, as one citizen noted. I doubt that there was Punch in it at the time — it was far too precious for such usage, and far too potent.

     The Fish House was an August Gentleman's Society devoted to escaping domestic tribulation, but also to cigars, whiskey, and the occasional fishing foray upon the Chesapeake or the Restigouche River in Nova Scotia. Another version states that it was created in 1848 by Shippen Willing of Philadelphia, to celebrate the momentous occasion of women being allowed into the premises of the "Fish House" for the first time in order to enliven the annual Christmas Party.   It was supposed to be just "something to please the ladies' palate but get them livelier than is their usual wont".

   Read More at http://en.wikipedia.org/wiki/Fish_House_Punch

 

Fish House Punch by the Bowl

·         1 cup sugar

·         3½ cups water

·         1½ cups fresh lemon juice (6 to 8 lemons), strained

·         1 (750-ml) bottle Jamaican amber rum

·         12 oz Cognac (1½ cups)

·         2 oz peach brandy (¼ cup)

·         Float  lemon slices on the punch

Stir together sugar and 3½ cups water in a large bowl or pot until sugar is dissolved. Add lemon juice, rum, Cognac, and brandy and chill, covered, at least 3 hours. Put half-gallon ice block in a punch bowl and pour punch over it. 

Fish House Punch by the glass

·         1 ½ tsp.  Superfine Sugar

·         2 oz. Spring Water

·         1 oz.  Lemon Juice

·         2 oz. Dark Jamaican Rum

·         1 oz. Cognac

·         1/8 oz. Peach Brandy

In a shaker, dissolve the sugar in hot water,  add the lemon juice and stir.  Fill with ice, then add the spirits.  Shake until chilled and pour into a pint glass and add ice to top up the glass.  Traditionally there is no garnish used with Fish House Punch, but you can float a lemon slice if you like.

 

     Either way this is a very flavorful punch perfect for the summer time patio get together.

 

 

Juan Carlos Varela Elected President of Panama

President Juan Carlos Varela

Panama has picked its next president, Juan Carlos Varela, defeated challenger, Navarro.

Varela, who was currently serving the country as vice president, received just over 39 percent of the vote.

Varela received around 670,028 votes, according to the preliminary numbers. Valera defeated the other six candidates in the race to gain the office.

 

    Juan Carlos Varela will succeed current President Ricardo Martinelli, who has been in office since 2009.   Varela said in a statement posted on social media.   “Thank you very much, I love you so much Panama!”

     Valera worked in political campaigns from the 1990s, where he was chief of the Panameñista Party campaign in 1994 and was the Panameñista Party's presidential candidate in 2014.    Valera served as Vice President under President Ricardo Martinelli and was sworn in on May 3, 2009.    Varela’s win in 2014 was impressive especially where he won against the ruling-party candidate José Domingo Arias, the ruling party led by outgoing President Ricardo Martinelli.

     This is a wonderful event for Panama, and quite special when the president of a fine country like Panama elects a member of one of the finest rum making families in the world as president.  Valera Hermanos family have since 1908 been producing rum and other spirits in Pese`. Panama    Abuelo Rums along with Seco Herrerano spirits that are enjoyed by millions around the world come from this family’s heritage.     The Verela Hermanos  Family has been making profound contributions to the people of Panama since the days of Don Jose Varela Blanco and the founding of the company.  Juan Carlos Varela has been on the Board of Directors since 1985 and executive Vice President until 2008.

 

 

 

Pierre Ferrand Dry Curacao

     The Miami Rum Festival introduced me to many new rums, but one of the new ingredients that is proving to be really wonderful is the Pierre Ferrand Dry Curacao.  This is a magic ingredient that can be used for Mai Tai's, top shelf Margaritas, or just pour it into a snifter and sip.
 
     Pierre Ferrand  Dry Curacao is an amber liqueur with an orange touch that gives it a lush feel of orange peel, oak and spice.  There is a delightful lingering sweet orange flavor sharing the palate with subtle spices oak, brandy notes.  This has such a wonderful flavor with a very mild burn at the finish. 

     I could not resist playing around with it in the rum lab.  This will work in so many cocktails it is not funny.  It in a way is like John D. Taylor Falernum, versatile and adds such a unique subtle orange flavor to your cocktails.  Here is one idea that I had, being a lover of good coffee and all.


Bahama Bob’s French Caribbean Coffee

·         1 ½ oz. Brinley Shipwreck Coffee Rum

·         1 oz. Pierre Ferrand Dry Curacao

·         ½ oz. Half and Half

Place all ingredients in a shaker with ice and shake until chilled.  Strain into a cocktail glass and garnish with an orange twist and a small sprig of mint slapped lightly and fresh ground nutmeg.

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.