Grand Cayman Day One Has Happened.

Bay of Pigs Below

     An early morning departure from Key West took us to Miami for breakfast and a 4 hour layover before boarding the plane to Grand Cayman.  It was a great flight that took us back down the keys to about Marathon where we turned south straight across Cuba.  We entered the Cuba at Matanzas, just east of Havana, then we traveled accross Cuba just to the west of the Bay of Pigs.  Fairly clear skies flying over Cuba made for some really nice visuals as we traversed the island.

60 Foot Vodka Tower

   After arriving in Cayman, clearing customs and securing the rental car, it was off to the Cayman Spirits Company Distillery.  No trip to Grand Cayman can be complete without a stop at the distillery.  New stuff and new spirits, Walker and Nelson have always got something up their sleeves to make the visit interesting.  Unlike many of the other distilleries around the Caribbean, they offer tours that will bring you up close and personal with the wide varieties of stills they use in the production of their spirits.   They also have one of the coolest souvenir stores at any distillery.  The tasting their really good rums including the Seven Fathoms premium rum always puts a smile on your face.

New Pot Still

     Today was really full of surprises when we arrived

Cayman Special Edition

at the distillery.  Nelson took us on a tour to see the new 60 foot tall vodka tower and his new pot still.  They have introduced a new Vodka that they are producing from sugar cane that is clean as a whistle. This is not vodka being called rum, it is a real vodka.

    They are also ready to release a new Spanish dark sherry barrel aged rum expression that is really nice.  I am bringing back a bottle of the new expression that they are currently calling Cayman Special Edition.

Marta Driving From the Right Side

     We then headed off to the east end of the island and the Wyndham Reef Resort, our home for the next four
days.  This is one of the nicer resorts on the island.  It is located on the quiet end of Grand Cayman right on the beach offering stunning photo ops at every turn.  Marta enjoyed driving a right hand drive rental car this trip which is proper for a place that you drive on the left instead of the right.  Now it is time to sit down on the veranda with my rum and relax.  Supper, cocktails and a good night sleep, this is what the doctor has ordered for me and I think that I am going to listen to the doc for once.

Cocktail Tome on the Veranda

Traveling to Grand Cayman Today

    Marta and I are taking a trip to Grand Cayman for a few days, a little chance to get away together and see the fun things of Grand Cayman.   We will be spending the most of the early part of the day traveling from Key West to Miami to Grand Cayman, but if all goes right we will be visiting Walker Romantica at the Cayman Spirits Company Distillery this afternoon.



    A visit with Walker and his crew is always very interesting.  They always
seem to have some new innovation to create new or better spirits.  The have a very nice distillery and seem to be coming up with new exciting expressions every time that I visit him.

     We are staying at the Wyndham Reef Resort on the East end of Grand Cayman.  This is a great resort that we have stayed at several times before.  It has great rooms and plenty of activities to keep us busy.  I always love watching the sunrise from the beach just outside of my room.  The evenings are always entertaining as well.

     Saturday we return to Seven Mile Beach for the final day and will be staying there before leaving to return home on Sunday morning.  I will be sending out daily reports of all the cool places and thing that are happening on the trip.

Birds by the Thousands Transported by Hurricane Hermine

     One of the outcomes of a hurricane that is not often considered is how large numbers of birds can
get caught up in the storm and get carried for many miles in the eye of the storm.   You hear about the damage the storm surge, flooding rains and the winds do, but this is the first time I've heard about the birds.   One of the reasons they survive is they are pretty savvy about these storms and have learned to use their currents to get to the eye where it is calm.

Doppler  Radar Showing Birds in the Eye of Hermine

     Hurricane Hermine transported potentially thousands of birds from the Gulf of Mexico into the Southeast. We know this because the National Weather Service’s radar clearly shows signatures trapped inside the rain-free eye that we know represent winged creatures.   This is similar to the event during Hurricane Arthur in 2014 carrying many birds along the East Coast with the storm.   The birds get into the end of the hurricane’s spiral and they move with the wind currents toward the eye of the hurricane.    They may not necessarily do it in any organized way, they’re out there in all the wind and chance into the calm of the eye where they stay and travel with the eye rather than fighting the winds again.     When the storm reaches land, some of them may start fighting the winds. Others may go with it and travel with the eye until the hurricane dissipates. The majority of seabirds, if they are not too weakened from having flown for so long without food, will probably find their way back to shore quickly.

Birds Follow the Bands into the Eye of the Storm

     I found this to be very interesting and there is more to the story if you want to read more about it at https://www.washingtonpost.com/news/capital-weather-gang/wp/2016/09/02/thousands-of-birds-got-trapped-in-hurricane-hermines-eye-really/

A Week in a "Tropical Depression"

     This past week has been one of clouds overcast and some breezy and rainy days all a present brought to us by Tropical Depression NINE.   This was a nothing event here in the keys all it was was a lot of hype by the media as usual about nothing at all.  It has left most of us in a "Tropical Depression" more like the one that Alan Jackson sang about.  The lack of sunshine and blue skies is a depressing thing especially when it lasts this long down here in the land of the blue skies and beautiful waters.

Home is Proving to be the Most Dangerous Place to be Drinking Alcoholic Beverages

     An interesting study done by the University of England showed that the most dangerous place to be drinking alcoholic beverages is in your home.  I can see this especially if a party with a lot of booze is being consumed and people start falling down stairs, or tripping over furniture.  It seems that most of the injuries are a result of assaults rather than accidents.  The results make sense, because they have a solid control of the crowds at most drinking establishments that is completely lacking at home bars.

     Drinking alcohol at home is the most dangerous place to enjoy a beverage.   New research from the University of England discovered 36 per cent of alcohol-induced injuries happened at home while just 13 per cent of injuries happened on the street and 10 per cent in licensed venues.   Professor Kim Usher from the School of Health believed media made people believe most injuries happened at pubs and clubs rather than at home.

     Kim Usher said, "This study shows that the home is a place of danger when drinking. It appears more people especially the younger ones are drinking at home, because it is cheaper than going out. We hope health policy makers are looking at strategies to address this issue, as it is becoming the drinking location of choice and increasingly the site for alcohol-related injuries". 

    The research found people were injured most on weekends around midnight.   "An injury due to an assault is 84 per cent more likely to happen in the home compared to other locations.   Of all the alcohol-related injuries, the most frequent body region to sustain an injury was the head, neck or face".     "The study showed women with alcohol-related injuries were most likely to have sustained that injury in the home than at a licensed venue, with 59 per cent of those injuries reported to be the result of domestic violence by a partner."

Read More at http://www.news.com.au/national/home-has-been-revealed-as-the-most-dangerous-place-to-drink-alcohol/news-story/d1e41a93229cca1693be12b6c68711b0

     This was an interesting study with some surprising conclusions.  I guess that I can understand the issues of domestic violence when heavy drinking gets involved, but I personally have seen more accident type of injuries at home base parties.   Good article and well worth the time to read it.

Orgeat: Character for Your Cocktails

     I've been playing around with Orgeat here lately with some very interesting results.  This is a syrup that lends itself very well to many types of cocktails.  It's almond flavor is very welcomed and adds some unique character to many cocktails.  Here is a simple daiquiri that I found to be really enjoyable with the addition of Orgeat to bring it to life.

Almond Lime Daiquiri

• 2 oz. Doorly’s Macaw Barbados White Rum
• 1 oz. Pierre Ferrand Dry Curacao
• 1 oz. Orgeat
• ¼ oz. Lime Juice

Place all ingredients in a shaker filled with ice and shake until chilled.   Strain into a chilled cocktail glass and garnish with an orange zest.

What About the Music as a Component of a Successful Bar

     The success or failure of a bar can be contributed to many things, but all things being equal, music
may be what brings the people in.   Things like quality of cocktails, service, and atmosphere are all very important parts of a successful establishment and cannot be overlooked.  Music is the component that might be what is bringing customers to the door in the first place.

     The draw of the individual musicians by their fans is an important factor in choosing the musician to play at the bar.  Do they play the music that appeals to the clientele of the bar?   Secondly what music will hold the people there and not drive them away because they are too loud or make it so you can't carry on a conversation or even get an order place while they are playing is a factor.

     Audience participation music like Karaoke is becoming hugely popular through out the world right now and seems to to work well in many establishments.  This is an inexpensive form of music that seems to be drawing customers that will drink and by food as they hang out for hours waiting their turn at the mike.  What I have found surprising about Karaoke is the number of really good singers that show up.  This is not a good fit for all bears, because of the number of people that it takes to make it happen.  Small bars can't seat enough people to have 15 to 20 singers plus their friends, plus taking care of the cocktails and food service that makes the whole thing work.

     Making plans for your bar's atmosphere, food, and cocktails is a major part, but the music these days needs to be more than just a jukebox.

Thyme on My Hands Cocktail Vision

     Rainy weather has me stuck inside the boat y, I guess you know what I’ve been up to.  You guessed it playing with new syrups and cocktails.   I heard an old song that gave me an idea to play a little bit with some herbs and thyme looks like the one that seems to work the best for today’s ideas. 

     Denizen Rum is always a challenge to work with when creating new cocktails.  Usually a citrus mix works with it.  The addition of the thyme and lemon to the semi burnt sugar syrup really gave me a great flavor combination to build on.    Sparkling water added tames the sweetness a bit and yield a very flavorful afternoon cocktail.  This is the perfect refreshing afternoon delight, no matter what the weather conditions. 

Citrus Thyme Cocktail

• 1½ oz. Denizen Rum
• 2 oz. Sour Orange Juice
• ½ oz. Bahama Bob’s Lemon Thyme Syrup
• Top Up with Club Soda

Place all ingredients except the club soda into a shaker filled with ice and shake until chilled.  Strain into a Collins glass filled with fresh ice and garnish with an orange zest.

Bahama Bob’s Lemon Thyme Syrup

• 1 Cup Sugar in the Raw
• 1 Cup Water
• 1 Tbsp. Lemon Juice
• ¼ Tsp. Thyme

Place the sugar and the thyme in a pan and heat to 435 degrees.  Do Not stir, wait until the sugar begins to melt and add the lemon juice.  Stir until the thick syrup begins to boil.  Slowly add the water as you stir the mixture.  Keep stirring until the mixture comes to a boil.  Reduce the heat to 230 degrees and allow simmer for about 5 minutes stirring periodically.   Remove from heat and pour into a bowl and put into the refrigerator until cold.  Keep in the refrigerator for longest life.  

Flavoring Rum Could be the Beginning of the End for the Catagory

Sugar Cooker

     All of the debate over the sugar and all of the other things being added to rum lately might ultimately hurt the category in the long run.   Wine has gone through this issue and caused a huge rift that lead to the German wine industry being seriously harmed.

     Rum is not alone in this issue, Whiskey, Vodka, and Others are going through similar issues as well.  In order  to sustain growth many spirits are adding flavored and sweetened expressions to add to their bottom sales line.  "The flavors have their own advertising and activation efforts, but many producers are looking to promote them together, especially since the flavors bring in younger consumers and women.
As the world’s number-one bourbon, we’re honored to be named a Growth Brand and continue to deliver strong growth across our portfolio through our flavored offerings, premium expressions and Jim Beam White Label, which continues to gain momentum,” says Vanessa Jenkins, of Beam Suntory.   The key is that they are spending time and effort in introducing new blended and premium expressions instead of putting so much time into the flavored expressions.   

     All of the debate and issues in the rum category need to be addressed by a council of producers and figure a way to let the customers know what is what and let them make their own decision that fits their palate.  I don't think that the Rum producers are willing to give up the portion of their customers that like sweet and flavored expressions.  Doing so would hurt the entire category and bring on a rapid loss of sales.   There is a place for all of these expressions in all categories, but you just got to let people know what they are buying and tasting.

Here is a chart of the fastest growing expressions across the spirit world and a good number of them are flavored or sweetened expressions.

Read More at https://scotchwhisky.com/magazine/from-the-editors/7837/sugar-rush/ 

      Another issue comes with the expressions that are adding so much flavoring the they have gotten to a very low alcohol content.  Some people want to call them "liqueur", but potency is not an issue with liqueurs.   In general, liqueurs are sweetened spirits with various flavors, oils, and extracts. Liqueur's alcohol content can range from a low 15 percent to 55 percent alcohol, so potency is not the distinguishing factor.   Rum, whiskey, and other liquors can serve as a base spirit for liqueurs.    In days gone by, liqueurs were referred to as "cordials" and they were often used as flavorings for cocktails or medicinally.    Liquor is an alcoholic beverage made of grains or other botanical sugar bearing plants which is fermented and distilled into a potent drink.

     This is an issue that is not just a rum issue, but it is a serious one for the rum producers and an issue that needs to be settled soon before it buries the category.

All the Legends That Will Not Cure a Hangover.

     WOW, a hundred or so years of the same urban legends about the cure for a hang over and people
still believe them.  There are so many tales of preventing and curing a hangover out there and few have any effect at all.  The real cause of a hangover begins with your first cocktail.  The amount and what you drink has a lot to do with the severity of your morning after suffering.

     Hangovers are a collection of signs and symptoms linked to a recent bout of heavy drinking.  Hangover sufferer typically has a headache, feels sick, dizzy, sleepy, confused and thirsty.  Hangovers can occur at any time of day, but are usually more common the morning after a night of heavy drinking. As well as physical symptoms, the person may also experience elevated levels of anxiety regret, shame, embarrassment, as well as depression.   The severity of a hangover is closely linked to how much alcohol was consumed, and whether the sufferer had enough sleep.  

A hangover is the consequence of having consumed too much alcohol which causes an accumulation of these factors:

• Urination - alcohol makes people urinate more.  This leads to dehydration.    Dehydration can give the individual that sensation of thirst and lightheadedness.
• Immune system response - there may be an inflammatory response by the immune system to alcohol, which may affect appetite, concentration and memory.
• Stomach irritation - alcohol consumption raises the production of stomach acids; it also slows down the rate at which the stomach empties itself - this combination can lead to nausea, vomiting or stomachache.
• Drop in blood sugar - some people's blood sugar levels can fall steeply when they consume alcohol, resulting in shakiness, moodiness, tiredness, general weakness, and even seizures in some cases.
• Dilation of blood vessels - alcohol consumption can cause the blood vessels to dilate, which can cause headaches.
• Sleep quality - although sleeping when drunk is common, the quality of that sleep may be poor. The individual may wake up tired and still sleepy.
• Congeners - these are substances that are produced during fermentation and are responsible for most of the taste and aroma in distilled drinks.   They are known to contribute to symptoms of a hangover. Examples of congeners include esters and aldehydes.

     Here are a list of 5 of the more popular lies to cure your hangover, 1. Beer before wine, 2. Drink darker drinks, 3. An aspirin a day, 4. Eating to put off a hangover and 5. Coffee and a cold shower.  None of these cure anything, in fact some of these may have long term effects on your body.  Do not go for a "hair of the dog" - an alcoholic drink to get rid of a hangover. This is a myth, and will likely just prolong your hangover symptoms.

Read More at http://www.medicalnewstoday.com/articles/5089.php 

     The only cure that works is moderation when you are drinking the night before.  Water and some additional rest are about the only things that seem to shorten the symptoms of a hangover, most of the other legendary cures usually make a hangover worse or last longer that if you jut let it run its course. 

     

Great Weather and Smooth Seas got us Back to Bahia Honda This Week

     It has been 8 weeks since the weather or other commitments allowed us to venture back out to Bahia Honda for a couple of days of kayaking and aqua camping.  The water was great and we were able to go out and enjoy our cocktail kayak sunset cruise both nights.  It was a great day trip tho Spanish Harbor in the kayak as well.  Wandering the coral beach at low tide and seeing the tidal pools was really cool.  It was a different and cool visit.

To Quote Jimmy Buffett "Tryin' to Reason with Hurricane Season"

     It has been nearly 11 years since we have seen a hurricane here in the lower keys.  "Wilma" blew
through here in October of 2005, and it has been calm ever since.  We have a little tropical wave headed our way this weekend and it brought the Buffett song to mind.   Hitting on the back deck enjoying the sunshine and a cocktail listening to the music.

Projected Track for 99L This Weekend

     We are expecting s lot of rain and some rather breezy conditions on Sunday and Monday from 99L, but that is all we should get from this system.   Such is life in the tropics, thunderstorms, tropical depressions then we have to throw in the occasional tropical storms and hurricanes.   Fortunately for us here in the Keys we are protected by the mountains of Cuba from storms approaching from the south, and it is very rare that the come in from the west like Wilma did.

Aug 24, 2012 projected tropical storm track

   A Facebook friend of mine got a lot of people attention today when he placed the projected track from August 24, 2012 showing a tropical storm coming right up the Florida Straights and across the lower Keys.  He got a lot of peoples attention, they fell for it hook line and sinker.   He did let people know that it was a joke, but he did get them to go to the NOAA site and see what was really happening.

     I know that posting the picture was a joke, but hurricane season is not a joke.  We are in the part of the season that is traditionally most active and it is time to do a bit of clean up around your dwelling to prevent unnecessary damage as the wind can toss debris through windows and damage any number of things.  It is also the time to check all of your emergency equipment and supplies.  Hear is to another year with no Hurricanes here in the Keys.

Alcohol is Not Sugar, No Matter Where It Comes From

     I get so tired of people telling me that they don't drink rum because it is "loaded with sugar".   This is a terrible misconception that I feel needs to be put to rest once and for all.  All alcoholic spirits are made from one kind or sugar or another that has had yeast added to it to produce alcohol.  The conversion of sugar to alcohol is a result of the sugar reacting with the enzymes in the yeast.  If the story ended here, the sugar content would be true to some extent, but the distillation process changes all of that.

     "Regardless of whether the distiller is making whiskey, brandy, tequila, rum or vodka, what comes off the still is not sweet."  After distillation there is NO SUGAR is left in the product that leaves the still.  Just because rum is made from a derivative of the sugarcane plant that provides the majority of the sugar to the world, doesn't mean that the rum has sugar in it.   I've never heard people tell me that brandy or cognac is sugary, a spirit made from the juices of grapes or even tequila made from agave the source of one of the sweetest nectars available."  

Whisky Origin:   Grain – barley, wheat, corn, or rye   When the grain  is cooked down the starches turn into sugars .

Brandy and Cognac Origin: Fruit mostly grapes    Fruit juice has a high sugar content.   Fermentation process turns the sugars into alcohol which is known as wine.

Mezcal and Tequila Origin:  Agave, a cactus like plant loaded with natural sugars  Fermentation turns the agave juice into alcohol

Vodka Origin:  Made from anything that produces sugars, grains, fruits, potatoes, and even sugarcane.    Because it is distilled to such high percentage it’s nearly pure ethanol.

     Here is where the misconception is coming from.   Many of the producers of rum will take the spirit upwards of 96% alcohol during the distillation process.  When the distillate reaches this level of alcohol it is what is called a "Neutral Spirit" or Vodka.   Vodka can be made from any plant whose sugars can be turned into alcohol with enzymes, including sugarcane.  You hear that the better vodkas have been 5 to 10 times distilled.  All this means is that they have had to distill it that many times to reach the 96% or so to reach the neutral spirit level.



     When your alcohol is this pure, it takes a lot of time in a barrel to mellow the spirit and they tend to be very dry in flavor.  For many producers, rather than letting their products age would rather add flavors, spices and yes sugar to simulate a properly aged and blended rum.  These are the products that have given rum it's sugar sweet reputation.

     Good rum is a blend of pot distilled and column distilled rums that have been on an average distilled to 63% alcohol with only the hearts of the run being utilized for the final products.  After they are blended they are placed in barrels of many origins where they spend sufficient time to smooth and develop the flavor of the expression without the addition of sugars, glycerines or flavorings to achieve the flavor.   Rum is a fabulous spirit that unfortunately has been allowed to run unchecked throughout the world for too long and as a result the consumer can't tell the real rum from the contrived.  A simple matter of labeling would solve most of the problem, I have no problem with the people that make these artificially flavored rums, it just needs to be labeled like all other food showing the ingredients added to the distillate in production.

    

Golden Spice Island Jane

Thinking back on my trip to Grenada a few years back, I got to thinking that it would be really cool to make a drink that brought out many of the Caribbean spices all in one cocktail.  It starts with a syrup that brings together the sweetness of the island cocktails with cinnamon and clove then with the sprinkling of fresh nutmeg and ginger on the top you have a really tasty island style cocktail that is really refreshing.

Golden Spice Island Jane

• 2 oz. Afrohead 7 Year Old Rum
• Juice of ½ Lemon
• ¾  oz. Bahama Bob’s Cinamon – Clove Syrup 
• 2 oz. Water or Club Soda

Place all ingredients into a shake filled with ice and shake until chilled.  Strain into a Collins Glass filled with fresh ice.   Sprinkle fresh ground nutmeg and a dash of ground ginger on top.  Garnish with a lime wheel.

Bahama Bob’s Cinnamon – Clove Syrup

• 1 Cup Dark Brown Sugar
• ½ Tsp. Ground Clove
• ½ Tsp. Ground Cinnamon
• 1 Cup Water

Place all ingredients in a sauce pan and bring to a boil.  Reduce temperature to maintain a slow boil for 5 more minutes.  Pour into a suitable container and place in refrigerator for about an hour or so.   Keep in the refrigerator until ready to use.

The Six Most Deadly Combinations of Pills and Alcohol

     Many people don't even think about the pills and other medications they are taking when they go out for dinner or to a club and begin drinking.   There are a lot of accidental overdoses that occur each year as a result of ignorance.   Unfortunately even with the  warning labels on most medications and doctors' warnings, alcohol and drug cocktails kill millions every year in the United States.

    Here are six of the most deadly combinations, there are a few that most people don't even think about and they are likely to be deadly if the warnings are not heeded.  

1. Benzodiazepines and Alcohol - also known as benzos 

2. Opiates and Alcohol - including illegal heroin, and prescription painkillers like OxyContin, Vicodin, and hydrocodone

3. Antidepressants and Alcohol - such as Zoloft, Prozac, or Xanax
 
4. Stimulants and Alcohol - Ritalin, Adderall, meth, speed, and cocaine speed
 

5. Birth Control and Alcohol - Women often feel more drunk quicker when they're on the pill because their bodies are busy metabolizing birth control hormones.

 

6. OTC Medications and Alcohol - Tylenol and others in the same category

     But not everyone is at fault. Some take a sip of their wine or beer without knowing the risk while the drugs perform an often unpredictable chemistry experiment inside their bodies. Alcohol remains the deadliest drug in the world, accounting for crimes, accidental deaths, and poisonings, but including drugs in the mix adds a significant dose of danger. Learn about the risks of certain combinations to lower your chances of unintentional overdose and even death.

     I guess what I am really saying to people is, if you are taking any kind of medication, you need to be aware of how it will respond with alcohol.  It is not only a situation that might cause you to feel ill or more quickly inebriated, it has a strong possibility of killing you.   I can't say it in a strong enough way, DON'T MIX MEDICATIONS WITH ALCOHOL period

Indian Summer Mango Cocktail

     Summertime is the time for cool and refreshing cocktails.  A friend brought me a couple of ripe mangoes from his trees, now what to do with them.  I’ve only had marginal success using fresh mangoes in cocktails, there usually seems like there is something missing.   This time I decided to make mango syrup with the fruit and try putting it into a cocktail.    This has turned out to be the ticket.  The syrup combines the flavor of the mango with the sugar and the lime juice to make an extremely flavorful mix.

     Now the flavors of the spirit and the other ingredients are not being overwhelmed by the mango and the flavors of all the ingredients are coming through.  This is a wonderful way to unwind in the backyard on these Indian summer afternoons.

Bahama Bob’s Mango Cocktail

• 2 ½ oz. Good White Rum
• 1 oz. Bahama Bob’s Mango Syrup
• ½ oz. Orgeat
• Juice of ½ Lime
• Splash of Club Soda

Placer all ingredients except the club soda into a shaker filled with ice and shack until chilled.  Strain into a 12 oz. glass filled with fresh ice and top up with club soda.  Garnish with a lime wheel.

Bahama Bob’s Mango Syrup

• 1 Cup Sugar in the Raw
• 1 Cup Fresh Mango Chunks
• 1 Cup Water
• 1 Tbsp. Fresh Lemon Juice

Place all ingredients in a sauce pan and bring to a boil.  Reduce temperature to maintain a slow boil for 5 more minutes.  Pour into a suitable container and place in refrigerator for about an hour or so.   Keep in the refrigerator until ready to use.

Diageo Ends Brand Ambassador Program

     Diageo has announce the releasing of its brand ambassadors in the pas t weeks.  This is a major
shift in the way Diageo is going to be marketing its spirits.   This is a huge shift from how things have been done for many years.  These days the bottom line profits have been shrinking and the investors are getting nervous.  This can lead to the investors looking for different opportunities.

      "Organizational pressure is constantly put on organizations to justify expenses, and in a publicly traded company such as Diageo, they have a fiduciary responsibility to keep the bottom line tight for their investors.  So the idea of KPI's (Key Performance Indicators) were put in place for brand ambassadors in order to justify the expense of them. But the problem of KPI's is that they only rationalize expense spending, they do not touch the top line. An informal survey of KPI's across the spectrum turned up a wide range of targets, even down to getting one’s expenses in on time and posting on social media. Really? When there’s a blip in the overall revenues of a company, the executives get nervous and if it trends, they immediately go after the bottom line. Departments are ordered to tighten up, cut expenses, lay off people if you have to until things get rosy again. When one Instagram entry can reach 1000 times of what one seminar can do, it doesn’t take long for upper management to start seeing each person in the field differently."

     "My best goes to all the currently out-of-work members of the Masters of Whiskey program: if you have contacts and value, you’ll find work again in the industry.  If not, it’s a big wonderful world out there waiting for you to try something different.  But one proviso: don’t get burned a second time.  This was your and everyone else’s wake-up call and it is one that I believe will continue to ring well into the new year."
Read More at https://www.alcoholprofessor.com/blog/2016/08/16/the-rise-and-fall-of-the-brand-ambassador/

     The seminars, tasting and events at the different customers locations are an expensive proposition.  The social media is providing a means to get the message out in a very economical method to get the brand image and story out to the public.  I have seen the signs of this coming for quite some time.   I am a freelance ambassador for several rums, and do events here in the Florida Keys.  There are fewer and fewer of these events happening and more and more emphasis being put on the social media to provide the public with the seminars that were once being done live by the ambassadors.  Sorry to see this happening, because it is putting a lot of very talented people out of work.

Approaching the Ocean and the Beach

     Standing back from the beach and the ocean give you a great perspective as the ocean and the land come together to form a picture.   I love to watch the ocean as it rolls in to the shore and framing it with the natural elements of the land.  I hope your day is as beautiful as mine is and I hope you are enjoying your Sunday as well.

The Debate Over Converting Industrial Rum to High Quality Rum is Not a New One

Richard Seale

     The conversion of industrial rum into a "high quality" rum by the addition of sugar and other Rapfael Arroyo, Rum Specialist at the University of Puerto wrote an article in the Journal of Sugar on the subject back in 1942.   Thanks to Richard Seale,  some very interesting aspects of this paper are available for you to read.
flavors is not a new idea.   It seams that

     "The idea of producing industrial alcohol first and trying to artificially convert it into high quality rum is absolutely erroneous and has given rise to the innumerable poor representatives of true rum now on the American Market".

Among the "artificial" methods described by Arroyo included :

- adding sugars of various kinds
- natural or artificial vanilla
- and "recently" the use of "various sweet wines" including "moscatels of Spanish origin".

     Arroyo bemoaned that a "clearer realization of the fundamental difference existing (or that should exist) in the methods of industrial alcohol and rum manufacture would improve matters a great deal".

     In a further article in SUGAR dated July 1942, entitled "Genuine and Spurious Rums" Arroyo described the method so many rum enthusiasts now use today whereby extract is measured by comparing 'apparent proof' (as measured by hyrometer/density meter) and 'true proof' (taken from the label).   Arroyo showed that for genuine rums, extract ("entirely derived from the staves of the barrel") would be about 2 to 3 g/l.

However for "spurious rums; that is, rums whose aroma and flavor, and the whole or a great part of the extract content have been artificially imparted" a much larger extract (5g/l to over 20g/l) would be found.

73 years on, the fight against "spurious rums" made from industrial alcohol and "artificially" enhanced continues.   

From Richard Seale's Facebook Page.

     I found this to be very interesting and well worth passing on.   I really had no idea that this debate has been going on for so long.