Underwater Aging of Spirits Proves Sucessful

     Underwater aging that has been tried and successfully used by my friend Walker Romantica with his "Seven Fathom" rum is now being touted by the wine industry as successful.  This is the process that is used to age the rum in Caribbean Sea seven fathoms below the surface off the coast of Grand Cayman.  The concept of constant temperature and pressure along with the gentle movement of the ocean help the rum to be finished quicker and in a very nice manner.

     The winery’s 2009 Cabernet Sauvignon was aged for two years under water, California winemaker Gustavo Gonzalez, of Napa Valley winery Mira, is overseeing the project in which barrel-fermented Cabernet Sauvignon was bottled and then dropped in secure crates into the Atlantic Ocean, off the coast of South Carolina, US.

     At an event hosted by the winemaker two weeks ago, around 24 guests at The Palm in Orlando, Florida, sampled the wine. Gonzalez said the results of the experiment were both pleasing and fascinating.

     “The first wine we brought up was analysed against the same vintage aged on land,” he told The Miami Herald. “Chemically they were identical but there was a distinct difference in the wines’ taste and aroma. The submerged wine had aged nicely with well structured tannins.”

You can read more at http://www.thedrinksbusiness.com/2014/11/underwater-wine-ageing-deemed-a-success/

 

    The real difference is that the wine was put into the bottle after barrel aging on the land then submerged.  Walker Romantica put the barrel into a protective package and then submerged it.   The true aging and the reactions of the alcohol and the barrel are what is truly happening with the "Seven Fathom" process.  I think that the wine makes would find better results if the barrel itself is submerged instead of bottled wines.  ;o)

Effects of Mixing Caffeine with Alcohol

     Today there are so many people that are mixing alcohol with the caffeine without having any clue what the real effects of their use are that it is bothering me to even mix these cocktails behind the bar.   In an article in a November 7, 2014, in "The Atlantic" by Amy Nordrum there is a great deal of information about the effects of combining these ingredients.

     One in four people in their early 20s have done it-mixed the stimulating effects of an energy drink with the buzz-inducing properties of alcohol. While partiers swig and stay out late, health experts worry that alcoholic energy drinks cloud their judgment in two important ways: by making people think they are not as drunk as if they'd only had alcohol, and causing them to crave another round more strongly. These effects could explain why people who add caffeine to their cocktail are at greater risk of being in an accident or making a decision they will later regret (like getting in the car with a drunk driver) than those who stick to straight booze. 

     When the world's first energy drink debuted in 1987, it didn't take long for Red Bull to find its way behind the bar. Bartenders soon started mixing Red Bull, Monster, and Rockstar with vodka, gin, Jagermeister, and hard cider. These caffeine-laced cocktails became so popular, major beverage companies created canned and bottled versions like Four Loko to sell in convenience stores.

     "Since caffeine lasts for six hours, that extends that time when you feel alert, and that makes you want to drink more."

 

Read More at http://www.theatlantic.com/health/archive/2014/11/the-caffeine-alcohol-effect/382023/

 

 

 

 

 

Preventitive Action before DUI can Happen.

     Mecklenburg County and the City of Charlotte, North Carolina have introduced a new program aimed at the reduction of people driving while impaired.   I think that this program has some real merit, the real idea of keeping impaired drivers off of the road is the real intention, even more than putting drunk drivers in jail.  Like so many other things , prevention is a better cure than jail after someone has been injured or killed.

     The Mecklenburg County ABC Board Law Enforcement Division stopped 371 adults who have consumed alcohol from getting behind the wheel in an innovative program to prevent driving while impaired offenses in the County. The goal of Operation Safe Streets is to remind adults who have consumed alcohol at permitted establishments the choice they have of by getting behind the wheel and possibly committing a crime or finding an alternative safe ride home. 

     Officers approach would-be drivers before they reach their car to discuss safe alternatives such as calling a friend or family member, having someone else in their party who has not been drinking drive, or taking professional transportation (cab). Partnering with 3 local cab companies, drivers are positioned close by if needed. As a last resort, if no safe transportation alternatives are available, the Mecklenburg County ABC Board will pay for the cab ride. In 7 operations, only 25 vouchers for rides were reimbursed by the Board, totaling less than $375.00. 

     This pro-active community policing effort saves law enforcement time and burdens on the criminal justice system, prevents crashes and other injuries, and challenges adults to plan safe transportation the next time they are out. Funds for this program come from the sales of distilled spirits in Mecklenburg County.

 

Source: The Mecklenburg County ABC Board

November 11, 2014

 

;o)

 

 

Thinking About Grenada

     This time a year ago, I was in Grenada for a Beer and Rum Festival.  Unfortunately, it isn't happening this year.  The down turn of the economy in the area has caused the producers to cancel for this year. 




     I am still there in my mind, and would love to be there this year as well.  Here are a few of my memories of the visit to this marvelous jewel of the southern Caribbean and still wishing I was there enjoying the beauty of the island and the warm people that made the event so much fun.

Thank You For Your Service.

     Today is the day that we in America honor all of our people who served in the armed forces.  Over the years, it is our service men and women that have given of their lives and their lives to ensure the freedom that we enjoy today.


     On November 11th each year we as Americans give thanks to our service personnel that have served in the past and are still serving today.   Originally called Armistice Day when it was proclaimed in 1919 by Woodrow Wilson, a day to honor those who served during World War I, but on May 26, 1954 President Dwight D. Eisenhower signed into law that November 11 would become Veterans Day, a federal Holiday.

    Today we in America will say thanks with parades, students will have the day off and all non-essential government workers will have the day off.   No matter how that you feel like saying thanks, it will be appreciated by those who have served.  

                      

 I just want to say "Thank You" from a grateful nation.

Rhum Agricole Martinique

     There is no doubt that the center of Rhum Agricole is Martinique.   There are Fourteen distilleries in the tiny Caribbean island of Martinique produce rhum agricole.   The most renowned include Habitation Clément in Le Francois, Depaz in Saint-Pierre, and Saint-James Distillery in Sainte-Marie. 

     "In 1870, sugarcane accounted for 57% of Martinique arable lands. Sugar cane prices which once rocketed, plunged heavily due to worldwide over production and the growing availability in Europe of beet sugar. The plummeting prices made mortgages unbearable to many debt ridden distilleries driving most of them to bankruptcy. The surviving one had to find how to make other products form sugarcane. An obvious option was to make rum directly from fresh sugarcane juice and not from molasses, avoiding to run the sugar production process.'

    " As the World War I raged across Europe, most of continental French distillery (53%) were either on German occupied territories or destroyed.   France was on a verge of an alcohol shortage, as alcohol was essential for maintaining the troop’s morale as well as producing explosive.   Martinique boosted its production to attain levels which were never to be attained again.   In 1918, continental rum producers began to lobby government to create taxes on imported rum.   Their efforts drove to the adoption of a 1922 law restricting on a certain volume imports from foreign and non-continental producers."

     Those restrictions were maintained until end of the second World War, allowing Martinique Rhum (as well as other kind of rums) to be freely distributed in France.   During the 60's Rhum Agricole production rose to come close to traditional (industrial) rum.   By 1970 Rhum Agricole production had overtaken traditional rum production on French market.

     What does it take to have your sugar cane rhum to carry the "Agricole" label?   

 "AOC Martinique Rhum Agricole"

• Be produced from cane grown in an area authorized by the AOC decree 
• Cultivation yields are limited to 120 metric tons of sugarcane per hectare. (Metric Acre)
• Only be made of fresh sugarcane juice obtained by grinding and pressing of sugar cane. No addition of syrup or molasses is allowed.
• Has to be made through distillation columns and by continuous distillation processing of fermented wort. 
• Must be of one of the three following designations :
• Rhum "blanc" Martinique (white rum)
• Rhum Martinique "élevé sous bois" (cask aged rum)
• Rhum Martinique "vieux" (extra aged rum)

     This information is provided by   http://www.rhum-agricole.net/site/

 

  
     This is a very special kind of rhum, and very different from those that are produced from molasses and other combinations of sugar cane products.   If you haven't tried any of these, you owe it to yourself to give them a try.   Ti Punch is a great mix is you are trying the Rhum Blanc or even the cask aged rhums.   ;o)

 

    

Arizona Sunrise Returning Home to Key West

   One of the highlights of the three day trip to Charlotte and Phoenix this past week was leaving Phoenix at in the early morning and seeing the sun rise over the mountains.  Such a beautiful sight for my lift off from Phoenix to carry me back to Key West.

Powerboat Races Return to Key West

     The Powerboat Race Finale is happening in Key West Tomorrow .  This is the finale of the Key West Superboat Championships.  The winners take hope the biggest prizes, the heats are over and the Main event go off tomorrow at morning in the Key West Harbor.   There are great vantage points at Mallory Square  for the land bound or just off of Sunset Key for the boating group.   There are few events more exciting that happen here than the Superboat Races.

     A portion of the 6.2-mile course runs through Key West Harbor, a stretch of typically smooth water where racers can achieve speeds above 140 mph and provide fans watch in awe as the boats literally fly by.


     On race days spectators can get up close and personal views from grandstand areas on Key West's Truman Waterfront, which can be accessed at the end of Southard Street.   There  one can see the pit areas  and the boats being serviced as well.

     On off days, race fans can view the super trick race boats, watch the test runs and meet drivers and crews members at the race village, located on the Truman Waterfront.

"Absolutely no question" Bacardi will return to Cuba

Bacardi Building in Havana

According to an article in "Just Drinks.com, there is little doubt that the Bacardi Family would return to Cuba once that the US Embargo is lifted.     This was reiterated in the article below.

     The president of Bacardi has reiterated the company's intention to return to its native Cuba once the US embargo of the country is lifted. 

     The Bacardi family - and its rum company - was expelled from Cuba in 1959 following the country's revolution, led by Fidel Castro.   Since then, the US authorities have imposed an embargo on the country in protest against the revolution. Bacardi has subsequently set up a head office in Bermuda, a distillery in Puerto Rico and other operational offices in Miami. 

Joaquin Bacardi

     US president Barack Obama has long been thought to be keen on ending the embargo. 

     Speaking to just-drinks at his company's Puerto Rico facility, Joaquin Bacardi confirmed that the firm will return to Cuba in some capacity at the earliest possible opportunity.   "We are hopeful that the facilities (Bacardi owned before the revolution) that exist in Cuba will be returned to us," he said.   "We have all the documentation to prove that that property is ours. 

     "Because that property has been abandoned for so many years - although it is being operated to produce other rums - we know that the conditions of that operation are very poor; they don't maintain it very well. So, it's going to require a significant capital investment." 

Read More at:     http://www.just-drinks.com/news/absolutely-no-question-bacardi-will-return-to-cuba-president_id115310.aspx 

 

Bacardi Distillery Santiago de Cuba

     Ending the embargo is long over due, and it is time to put all of this behind us and help our
neighbors to the south get on with their lives and become a part of the world today and end the suffering of it's people.  The only losers in this prolonged embargo are the everyday people of Cuba.  Come on Politicians, time to bring this long out dated embargo an end.   ;o)

 

The Magic Aging Stick?

     Time and Oak is a Portland-based start up with a fanciful idea. Their one and only product is a stick.  Not just any stick but a laser-etched hunk of charred wood with maximal surface area that, when added to any whiskey, is supposed to enhance its flavor.   More specifically, it's designed to filter out hangover-causing methoxy-phenyl-oxime and acetaldehyde while making the whiskey age years in mere hours. In Time and Oak's own words, these little gadgets will "give you top shelf taste in 24 hours." They're called Whiskey Elements, and you can find them on Kickstarter.

 

Miami Club Rod

     This is a noble idea that I have seen in action at the Miami Club Distillery in Miami.   There they put the unaged rum into stainless steel vats and laid oak sticks that had been cut partial through to maximize the surface area and bombarded the vat with loud music to keep the rum moving around in the vat. 

 

Barrel Juice with Cubes

     I've got an interesting Bottle of Rum that I have created myself that produces a "palatable" 151 proof rum through the exposure of the rum to cubes of old rum barrels that have been soaked until they are saturated in a mixture of Rhine Wine and agave nectar.   There is a noticeable smoothing of the rum from what it is when it is poured from the bottle, but to call it a "fine aged rum" would be quite a stretch of the imagination. 

 

     The biggest problem that I see with this magic stick is not so much in the concept, but in the fact that there is so little alcohol present in an 80 proof (40%) for the oak to have any real effect.  Rum and most other spirits are aged at 130 to 160 proof and cut back to the desired 80 proof at the bottling plant.  The results that I get with my "Barrel Juice" I feel is mostly because there is a high percentage of alcohol in the mix.   I would be interested in experimenting with this "Magic Stick" in higher percentage spirits to see how much time that it takes to get any significant change in the finished product. I feel that there is not anything better than time spent in a barrel to truly finish a fine spirit.  ;o) 

More Calls for Calore Labels on Spirits.

     Many of us eat low calorie and low fat foods, but we pay little attention to the calorie intake from our alcoholic beverages.   We are eating right, but we aren't loosing weight.  This may be coming from what we drink.   For me I drink a very specific beverage that consists of white rum and diet ginger beer, this concoction is 2 points on my weight watcher program.  It gives me a number that tells me to stop the beverage consumption or cut down on the food later.

     “With two in three adults overweight or obese and given that adults who drink get approximately 10% of their calories from alcohol, this move could make a major different to waistlines of the nation".

     The European Commission has already made a public commitment to make a decision on extending nutrition labelling and calorie labelling on alcoholic beverages by December 2014.

     As it stands, alcoholic products are not classified as food under current EU laws and are therefore exempt from normal food labeling.

     “Calorie labeling has been successfully introduced for a wide range of food products and there is now a clear public appetite for this information to be extended to alcohol to help individuals make informed choices,” said Shirley Cramer CBE, chief executive of RSPH.

     “While we continue to back unit labeling for alcoholic drinks, we believe that many people find calorie labelling easier to translate into their everyday lives".

     This labeling will also help us make decisions as to the amount of sugar that is added to our spirits and other flavors and chemicals.  This would help prevent some "panic" over things like "PG" in my fireball, because it will be on the label and you can make a choice as to drink it or not. 

     The US should look carefully at this labeling ideas as well and get it implemented soon.  ;o)

Haitian Rum Festival Getting Close

If you haven't mad arrangements to get to Haiti for this festival, the time is running out quickly.  It should be a fantastic event and a chance to get together with many international rum producers and ambassadors.

Get all of the Information you will need to be a part of the festival at http://www.lefestivaldurhum-haiti.com/?age-verified=d8eac242ee

This is Why I Live in Key West!!!!

     I'm on a three day business trip up to Mooresville, North Carolina, where the current temperature is 45 degrees then West to Phoenix where it is suppose to be 77 degrees..  Now that doesn't sound too bad to most of you, but when you are use to Mid 70's and 80's 45 degrees is just plain freezing.   There are no leaves left on the trees to speak of and the day is pretty gray all around.   Heated offices and a warm car will get me through with out any scars from the experience.

     This is a quick junket to try and finish closing out the estate of my friend before the year comes to an end and I have to deal with it for another year.   I'll be in Mooresville all day today then at 8pm I board a plane to go to Phoenix to work on another piece of the puzzle.   If all is accomplished, I'll be headed back to Key West on Wednesday and be at the Hurricane Hole enjoying a cocktail of two on Wednesday night, before returning to work on Thursday morning.

     I guess I really can't complain too loudly, it is suppose to be 77 degrees in Phoenix for Tuesday and back in the low 80's when I get back to Key West on Wednesday.   I still don like wearing long pants and a heavy jacket no matter what the reason.  BURRRRRRRRRRRRRRRRRRRRRRR.  ;o)

Fall Sunsets are so Spectacular

     Sunset in the fall down here in the keys are always spectacular whether cloudy or clear or even through the mangroves.  I love that I find myself in so many unusual places to watch the sun going down every day.  Enjoy the "sunburst" sunset from the docks of the Hurricane Hole.  ;o)

Barmen Training Being Urged in Ireland

     This is a problem that can lead to problems for the bar industry.  Here in Florida it is only illegal to serve two groups of people at a bar, customers under the age of 21 and known alcoholics.     I have taken two courses that bartenders are being urged to take by the liability insurance companies.   “Tips” is one course that I took and  it provided me with a lot of insight on how to spot problems in the bar before they become serious issues.   Below is an article about how the “Pub” owners are being urged to train their barmen to spot these problems.

 

"Bar managers are being urged to ensure staff complete a new hard-hitting training course in order to be better equipped to spot alcohol misuse."

     The recommendation comes as Alcohol Action Ireland revealed more than 1,000 people in the country had died from alcohol-related causes in the last 12 months.

     The Responsible Serving of Alcohol Program on-line training course, designed by private industry training consultant Alcohol.ie, features a graphic video, was filmed in The Odeon Bar in Dublin and shows “good” and “bad” bartenders dealing with drunken, unruly and underage customers.

     Its aim is to train bar staff on appropriate intervention techniques and how to spot problem drinking and drunk customers.

     According to Mary Kennedy, chief executive of Alcohol.ie the video, endorsed by the State tourist board, Failte Ireland, the Licensed Vintners Association, the Vintner’s Federation of Ireland and the Irish Hotels Federation, did “raise industry eyebrows”.

     “They were a bit wide-eyed,” Kennedy told the Independent Ireland. “A lot of them did go ‘wow’.”

     One scene depicts a drunken customer storming out of a bar and kicking over a bar stool before swearing at the female bartender, while another shows a “creepy bartender” leering at a group of women running riot rather than intervening.

     The final scene, however, shows a “menacing” bartender antagonise a group of underage drinkers who have no proof of age with taunts such as “run home to mummy and daddy” before the teens retaliate aggressively.

     Bar staff are not required to hold licenses to serve alcohol, but can face civil and criminal prosecution for breaking the law by serving drinks to those who are underage or someone who is already drunk.

Read More at    http://www.thespiritsbusiness.com/2014/10/bars-urged-to-train-staff-to-spot-alcohol-misuse/?article-source=newsletter&source=287&date=2014-10-27

 

Halloween AgainTime for a Pumpkin Cocktail

     It is that nutty night of horror and creepy people running the streets.  For me at the end of the docks that have no children living on it I seem to be exempt from all of the creepy things visiting.  Not that I don't care for this yearly event, but I really don't enjoy people banging on the boat wanting junk passed out, but I don't.

     Stay home or have a few friends over and scare each other out your wits, seems like a fun time.  Here is an idea for a fun Halloween evening of costumes and party time.  Pumpkins seem to be all the rage for this day, so lets look at a pumpkin cocktail to go with it.   I came a cross a Pumpkin Spice coffee creamer and came up with an idea for a fun Halloween Chiller Cocktail.






Pumpkin Patch Cocktail

• 1 1/2 oz. Selvarey Cacao Rum
• 1 1/2 oz. Florida Old Reserve Rum
• 1 1/2 oz. Nestle Coffee Mate Pumpkin Spice Creamer

Pour all ingredients into a shaker filled with ice shake until chilled and strain into a 12 oz. glass filled with ice.  Garnish with fresh ground cinnamon.

It is About Time to "Fall Back" Again

     Daylight Savings Time is about to go away for another year, making it officially fall in my mind anyway.  It is time for a cocktail fit for the season.  It needs to be a mixture of the tropics and the mainland, so here we go.  I've just created this little cocktail to get us out of "Pumpkin Time".  Fall is about apple cider and the flavors of the tropics as well, bringing an end to summer beach times and the start of a colorful season of holidays and changing seasons.

Fall in the Caribbean

• 2 oz. Flor de Caya 7 Year Old Rum
• 1/2 oz. Lemon Juice
• 1/2 oz. Agave Nectar
• 1 oz. Apple Juice
• 1 oz. DeKuyper Pomegranate Liqueur
• 1/4 oz. Dry Curacao

Combine all ingredients in a shaker with ice. Strain into a 12 oz. glass rimmed with cinnamon sugar and garnish with apple slices .

    Lets take advantage of the short days and long nights to play with new ideas for fun cocktails and great relaxation on the aft deck or in front of the fireplace.  It doesn't matter where you are, just that you are using your time wisely and trying out new and fun ideas.  ;o)