Bahama Bob's Rumstyles Top 5

Number 1

Friday, December 21, 2012

The Beginning of a New Cycle: Hopefully and Improvement

     A lot has been bantered around about the world ending at 6:11AM EST, but it is after 8 and I can no longer procrastinate writing today's blog.   I guess the predictions are as usual a pile of "horse feathers" and we must go ahead with living as usual.

    The truth about the Mayan Calender is that the civilization was gone before the end of their calender.   The Mayans were scientists and great observers of the things around them.   Just because the did not create a calender for the next cycle it doesn't mean that there wasn't going to be another cycle.

     This is a new cycle starting today, one that I hope will bring some sanity to this world that we live in.    It is a chance to start with a clean slate and make tings better this time around.   It is my sincere hope that people will start respecting the ways and views of others as they expect others to respect their views and ways.

    This is our new calender, it goes into effect in 11 days.   This is the time to make a sincere effort to make things better, not to just talk about it and repeat the rhetoric, it's time to "do".

    I think it is time to celebrate the new cycle and go have a  glass of nice rum add a couple of cubes and just hope that the future is brighter than the past.   

Bahama Bob's Rumstyles Top 5

Number 2

Thursday, March 17, 2011

What is this Solera Rum Aging Process



Here is the Solera System at Valera Hermano

     The "Solera System" is most prevalent among the Spanish speaking rum producers.    This method allows the quick removal of rough edges from the rum than does the single barrel methods.     The rum in the bottom tier is the Solera, or the eldest of the rum.    All of the rows above are the criadera or the younger rums in the system.     The entire stock of the rums in the Solera system is aged at an over proof level and then cut to the proper strength when bottled.     It is estimated on average that rum spends 6 years in the solera system, but because the "mother rum" never leaves the system, the age is really difficult to assess.



Refilling the top of the la criadera

     How does the system work?     As you can see from the picture, the barrels are stacked on their sides in a pyramid like structure that makes up the solera system.     At the end of a cycle about 50% of the rum is taken out of the solera (bottom row for bottling) and the rum from the next row up is transferred down to the solera filling the void created when the rum was removed for bottling.     Because only half of the rum was removed from the solera, the "mother rum" left behind and the rum transferred down from the criadera blend together and the characteristics of the "mother rum" are quickly transferred to the younger rum and the maturity is attained much quicker that if the rum was aged from scratch in a single barrel.    This process is continued all the way to the top of the criadera where new product is added and the cycle begins again.

    The solera system  represents several years of rum production and is a valuable asset of the company.     This is why you see several parallel soleras systems sitting side by side in the bodega.     There are many years of aging involved in making great rum, and the solera is a great way to shorten the actual aging of the rums and allowing  the rum producer to get the rum to market sooner.     Because some of the "mother rum" never leaves the solera, the actual age of the rum can not be published, but the effeciency of the system leaves no doubt that the rum is on a par with rums that have spent much more time in single barrels.



Barrel Proof sitting on the "Solera"

     "La Crianza" or the nursery of the "Mother Rum" is where the majority of the aging or toning of the rum takes place as the rum is moved down the system til it finally reaches the bottom row and is allowed to rest with the "mother rum" before removal for bottling.      Sipping a barrel proof of the mother rum in a solera is an opportunity that should never be missed.      Even at the over proof levels, this rum has a flavor that is almost impossible to describe.

     Though some rum experts have described the Solera method of aging rum as "cheating", it does shorten the time necessary to mature the rum and the product is still on a par with many of the older single barrel aged rums.     With today's economy, the rum producers need to bring their products to the market sooner, and the solera system allow this without compromising the taste of the rum.    

Bahama Bob's Rumstyles Top 5

Number 3

Friday, August 2, 2013

Back to the Thirties and the Tropicana

    Dinner and a show, what a concept.  I've forgotten how much fun it is to go out for and evening that includes a five course dinner and an extravagant show.  Not a movie, but a real Caribbean 1930's style revue.  You know like the ones from the Carmen Miranda movies.    This is a really spectacular production that could only be done in the atmosphere of the outdoor theater at the Tropicana.  

     The show lasts for about two hours and it just keeps happening all around you.  One set of dancers and costumes that will absolutely dazzle you right after another.   The extremely skilled dancers and singers combined with the unbelievable costumes keep your attention throughout the show.   There are no breaks, just a continuous flow of dancers and singers for two hours of exciting entertainment.

     This is really a story that words can not do justice, so I think that I'll just let you see all of the pictures.  They tell a much better story that my words could ever do.   If you get the chance to see one of these Latin productions, don't let the opportunity slip by you.  It is one of the most unforgettable show that I have ever seen.   Like I say, words can not describe the show that comes at you from all sides, at eye level, above, behind and across from you.  It keeps your head spinning all evening from start to finish.  ;o)

Bahama Bob's Rumstyles Top 5

Number 4

Tuesday, January 3, 2017

60 Minutes "The Rum War"

     The CBS Broadcast on 60 Minutes about "The Rum War" was well balanced and good interviews with both sides of the conflict.  I feel that this was well presented and very informative as to where it started and how vehement that both sides are about who is right.   This is a battle that went to the U.S. Supreme Court in 2009, and has arisen again in the past year as the U.S. - Cuba relations have started to improve.

     This is not a new thing, but rather a source of deep bitterness that goes back the the nationalization of all property in Cuba  in 1959.   The Castro Regime confiscated the properties and assets of both the Bacardi's and the Arechabala families.  It is a battle between two of the giants of the spirits industry, Bacardi and the combination of Pernod Ricard and the Cuban Government.

     If you are interested in seeing the entire segment you can see it at the site below.  If you missed it and you are interested in seeing the issues that surround it, spend 12 minutes and see a well produced and balanced report.


Watch the segment at http://www.cbsnews.com/news/60-minutes-havana-club-rum-cuba-revolution/

Bahama Bob's Rumstyles Top 5 Posts

     For the next five days, I'm going to republish my top 5 articles in the history of Bahama Bob's Rumstyles, I hope you enjoy revisiting them.

Number 5 

Miss Emily's Blue Bee Bar and the Goombay Smash  

    Green Turtle Cay in Abaco the Bahamas is where you will find Miss Emily's Blue Bee Bar, home of the Bahamian National Drink, the Goombay Smash.    Invented by Miss Emily in the 1960's, this famous cocktail is still a mainstay throughout the Bahamas and the rest of the Caribbean.

Miss Emily

     Miss Emily's Blue Bee Bar is currently being run by here Daughter Victoria, who maintains the Blue Bee Bar in the traditional manner of which her mother so successfully operated the place.    Miss Emily opened her bar in 1957, and created the Goombay Smash in the 60's.  She ran the bar until her passing in 1997.    The Blue Bee Bar has been the "watering hole" for yachtsmen, pilots and celebrities for years and it has been visited by the likes of Willie Nelson and Jimmy Buffett though the years.   Today they have added a dining room that features Caribbean food and plenty of the traditional Goombay Smash Cocktails.

     Goombay Smash

• 1 oz. Coconut Rum
• 1 oz. Dark Rum
• 1/2 oz.  Apricot Brandy
• 2 oz. Pineapple Juice
• 2 oz. Orange Juice

Place all of the ingredients into a shaker with ice and shake until chilled and pour into a Collins glass and garnish with an orange wheel and a cherry.

     The Goombay Smash is one of the more popular cocktails that I make at the Rum Bar Key West for my customers because of it's natural sweetness and thirst quenching qualities.   This becomes a favorite of all that taste it and usually find the customers coming back for seconds of Miss Emily's fabulous concoction of the 60's.   ;o)

Summer Cocktail FantasyTime

     Last night was a perfect night to watch the sun sink into the ocean and enjoy a nice new cocktail fresh from the rum lab.   This is one that will transport you to the Thirty's and the hot nights of the era in the Caribbean when Prohibition was killing the fun in the good ole USA.  Simple to make and a flavor to carry your off into your dreams of the tropics.



Bahama Bob's Key West Nights

• 2 Oz. Cartavio Soloera Rum
• 1 oz. Dolin Vermouth
• ½ oz. Luxardo Maraschino Liqueur
• 3 Dashes Fee Bros. Whiskey Barrel Bitters

Combine all ingredients in a shaker filled with ice and shake until there is heavy condensation on the outside of the shaker and strain into a snifter.

Wading Birds along the Shoreline Make Me Smile

     One of the things I get a lot of enjoyment from is sitting by the shore and watching all of the life that appears as I sit there.  This time it was bird life, a group of these wading birds cam up and started nibbling on stuff along the water line.  Makes for a lot of fun watching them bopping and weaving around each other as they feed.

Flor de Cana Centenario 24 Named “2017 Best Rum of the Year” in Madrid

     Flor de Caña Centenario 25, the crown jewel of Nicaraguan rum brand, continues to position itself at the top of the ultra-premium rum category worldwide by being named the “2017 Best Rum of the Year”, the highest distinction awarded by the prestigious International Rum Conference in Madrid, Spain.   This is the latest in a series of awards that Flor de Caña Centenario 25 has earned, including “Among the Finest Products in the World” for its Double Gold Medal at the San Francisco World Spirits Competition, “Best New Rum of the Year” by the Caribbean Journal, “Design Masters” by The Spirits Business of London and “Best Packaging” by the International Rum Conference in Madrid in 2014 and 2015.  

     Flor de Cana Centenario 25 is an ultra-premium rum aged 25 years in American Oak Barrels.  Its deep and elegant dark amber color and aroma the blends vanilla, wood and dark cocoa notes that dance around smoothly on your palate along with the fruity, nutty and caramel notes.

     Several of the other products in the Flor de Caña family received important recognition during the 2017 International Rum Conference in Madrid, including:

• Flor de Caña Centenario 18 - Double Gold Medal
• Flor de Caña Centenario 12 - Silver Medal
• Flor de Caña 7 Years Gran Reserva - Gold Medal
• Flor de Caña 5 Years Añejo Clásico - Gold Medal
• Flor de Caña 4 Years Extra Seco - Gold Medal

For more information, visit FlorDeCana.com.

2017 Caribbean Rum and Beer Festival Returns to Barbados

     We got word today that the 2017 Caribbean Rum and Beer Festival is returning to its origin.  The island of Barbados will be hosting the festival for 2017.  It will be held at the Rockley Golf and Country Club on December 9^th from 2 pm until 10 pm.

     The Caribbean Rum and Beer festival is coming back to Barbados.  After years hosted in Grenada and St. Maarten.   “The first Caribbean Rum & Beer Festival was held in Barbados back in 2010 and after discussions with local stakeholders we feel the time is perfect to bring our unique event back home,” said Barbados based Festival Director Cheryl Collymore.  The festival is a rum and beer trade expo, with distilleries, breweries and distributors using the event to showcase their products.

     “Companies are constantly searching for cost effective ways to reach targeted customers and the Caribbean Rum & Beer Festival provides an excellent platform,” she said.  The venue is the Rockley Golf & Country Club, meaning the inclusion of a festival golf tournament, along with product sampling, seminars, chocolate pairings, a bartending competition and a cigar and rum area, among others.

     “The Caribbean and in particular Barbados is the home of rum and we produce some world class quality rums and beers,” said Festival Operation Director Dr. Glyn Williams. “The Caribbean Rum & Beer Festival is a way to invite people from all over the world to come to Barbados and learn more about the history, variety and versatility of these amazing products.”

For further information visit the website www.rumandbeerfestival.com

Contact Festival Director:               Ms. Cheryl Collymore

                                                            info@rumandbeerfestival.com

(246) 262 0314

New Rum From India's Punjab Plains

     Five Rivers Rum is created from an old family recipe produced by the Sanghera family for over 150 years.   The name relates to the Five Rivers Rum’s area of origin in Punjab, India, a name when translated to means the ‘land of the five waters’.   Located near the foothills of the Himalayas, five rivers travel across the Punjabi plains enriching the soil creating the perfect conditions for growing some of the finest sugarcane in the world.  

    Five Rivers Rum is distilled from “gur”, a mixture made by blending Indian sugar cane juice with the natural flavors of orange and green grape.   It is recommended sipped neat or mixed into classic cocktails such as a Daiquiri.  This is an interesting method of creating rum.  Fermenting the flavors of the ornge and the grape with the sugarcane juice to make the interestingly flavored rum.

    “I’m honored to bring my ancestors’ recipe to the United Kingdom market,” said Taj Sanghera, founder of Sanghera Rum Company.  “Back home in India people love rum, it is a big part of our culture. I’m really excited to be able to bring the distinctive Indian-style rum to the UK for the first time.”  This is said to be only the beginning of the journey for this rum.

The Caribbean Journal Announces its Top 5 American Rums

   The Caribbean Journal has released its annual list of its favorite American Rums.  This year’s list of winners is a really great one.

   It’s one of Caribbean Journal’s oldest traditions: we mark the Fourth of July with a celebration of the best rum making in America. Because while you may not know it, rum was central to the American story of independence, and even George Washington himself marked his first inauguration with rum.  Happily, the American rum story continues to get better: more and more distilleries are popping up across the 50 states, and the quality of rum in American continues to improve, from Florida to the Pacific. And more people drinking rum is a good thing for Caribbean rum, too.  Here are our five favorite American-made rums for 2017 not including those in the US  territories, which we always feel should compete against their Caribbean brethren.  Here are our five favorite American rums right now.

Siesta Key Rum

This Sarasota, Fla. Distillery, Drum Circle Distilling, to be exact has long put out one of the best rums, not just in America, but anywhere, and distiller Troy Roberts’ loyalty to overwhelming quality continues, led by the flagship, simply spectacular Siesta Key Spiced Rum.  Plainly, it’s just incredibly good rum.

Papa’s Pilar Rum

The Hemingway Rum Company recently launched its first full-fledged rum making operations at its new distillery in Key West, though much of the rum will remain sourced from Central Florida, the Caribbean and Central America.  But the blending and finishing of the rum done Lakeland, Florida is itself a work of art, and makes it one of the best rums in America.

Richland Rum

This American product is notable in that it’s America’s only single-estate rum, meaning every step of the rum making process happens here, from cane to glass. And the result is a world-class rum, something you expect to find in Martinique, not in Georgia.

Koloa Rum

Long a Rum Journal favorite, Koloa Rum is distilled in a vintage copper-pot still using local sugar cane from Kauai, making for a wonderful range of both traditional and flavored rums. The latter are really the stars, though, led by the decadent coffee expression.

Thomas Tew Rum

This brash pot-still rum is produced by the Newport Distilling Company in Newport, RI, led by its wonderful single barrel expression, though the overproof is wild, too.

Read More at http://www.caribjournal.com/2017/07/04/caribbean-rum-beer-festival-comes-barbados/ 

Happy 4th of July from Key West

     Fourth of July in Key West.  Today is a day off for me, but it is just because it is my normal day off.  Here in Key West where most of us work in the service industry, we things don't have "national holidays".   This doesn't mean that holiday's aren't important to us.  Tonight I'll take a seat in the helm of my home and watch all of the fireworks around the island and enjoy a rum or two.

     Key West always has a wonderful aerial display that is second to none.  I really enjoy the fun and the true meaning of the 4th of July, I celebrate the "rum and molasses" that lead this country to split off from Great Britain back in 1776.

Fourth of July and Rum They're are Closer than You Think

     If you are looking for a patriotic reason to enjoy an alcoholic beverage on Independence Day, look no further: eighteenth-century Americans would not have dreamt of celebrating the triumph of independence any other way.   During the colonial and revolutionary eras, rum was the alcoholic drink of choice for American colonists, consuming about 3.7 gallons annually each at the time of the American Revolution.   In the decades immediately following the American Revolution, Americans drank more alcohol per capita than ever before or since. 

     On the second Independence Day in 1778, George Washington ordered a double ration of rum for American soldiers fighting in the Revolutionary War to celebrate with.   Britain sought to control the flow and impose taxes on molasses that was a must for rum production.   George Washington’s political, military, and personal relationship with rum exemplified the centrality of the drink to colonial society and American independence.

     English rum distillation originated in Barbados in the 1630's.  In the late seventeenth century, New England began distilling rum.  America’s production of rum boomed, as the colonies traded excess grains for molasses with Caribbean territories. The English Navigation Acts restricted trading for molasses with only English colonies.   However, American colonial merchants got around the regulations by smuggling cheaper molasses from French colonies, particularly Saint Domingue (Haiti), in the West Indies.   The 1733 Molasses Act imposed legislation aimed at limiting colonial access to foreign molasses.   Large-scale smuggling of molasses became even more commonplace as a result from this Act.  The Molasses Act anticipated controversial British policies toward the American colonies in the 1760's. In 1764, Britain passed the Sugar Act, legislation that lowered taxation on molasses from six pence per gallon to three, yet encouraged the British Navy to put an end to smuggling.   The tight regulation of molasses, accompanied by a war on colonial merchants, conducted by the Royal Navy, ultimately contributed to the American Revolution.

     Even though there were other issues, the attempts by the King to stifle the rum industry during this period led us to our independence in 1776.  Tomorrow we celebrate this independence that we cherish to highly.

The Original Home of Bacardi Rums in Santiago de Cuba

     Santiago de Cuba is the original home of the Bacardi Rum.  Here you see the Bacardi factory, still operational and producing some of the finest rums made in Cuba.  This historic building is as beautiful as it was back in the days when the Bacardi's were running it.  My hope is that one day the rift between the former business people of Cuba and the government can somehow mend their differences.
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Bahama Bob's Banana Daiquiri

Here is a fun idea for that hot summer evening.  I like my daiquiri's on the aft deck about sunset and here is one that you might find very interesting.  Great daiquiri flavor with just a nice notes of banana.

Bahama Bob's Banana Daiquiri   

• 2. Oz. Doorly's White Rum
• Juice of 1/2 Lime
• 3/4 Oz. Bahama Bob's Whole Banana Syrup

Place all ingredients in a ice filled shake and shake until chilled.  Strain into a rocks glass filled with fresh ice.  Float a couple of banana coins as a garnish

Bahama Bob’s Whole Banana Syrup

• 1 Cup of Sugar in the Raw
• ¾ Cup of Water
• 1 Whole Banana (slice into coins and save the peel)
• 1/8 Tsp. Allspice

Place the sugar, water and banana coins in a pan and heat at about 425 degrees stirring until it reaches a full boil.  Lower temperature to 275 and allow to slow boil for about 5 more minutes, crush the banana coins with the spoon as they soften up and keep stirring slowly.  Remove from the heat and strain into an appropriate vessel and let stand.  Now place a cup of water back in the pan and lay the peels after cutting off the stem and black end off.  Bring to a boil then lower temp to 275 and allow to boil for another 5 minutes.  Strain the liquid into the syrup and stir it in.   Allow it to cool and ready to use.

Spirits Business Top 10 Rum Sales Champions

Spirits Business has announced its top 10 selling Rum Brands for 2016.  There have been some very interesting changes over the past year.

 

1.   Bacardi

2016: 17.23m Cases - 2015: 17.42m Cases – Percentage of change: -1.09% - Place last year: 2  Having lost its position as the world’s best-selling rum brand in 2014, Bacardi finally has gotten the title in 2016, despite a marginal sales decline. In recent years, the brand has been in a close battle with McDowell’s No.1 Celebration.   Bacardi is set to increase its presence in the key US market after moving distribution to the newly formed any Southern Glazer.

2.   Tanduay

2016: 16.60m Cases - 2015: 16.50m Cases - Percentage of change: +0.61%  - Place last year: 3   With McDowell’s dropping to number 3 it makes Philippines-made Tanduay Rum the world’s second-largest selling rum brand despite relatively slow sales in 2016.  The brand has had solid volume gains since 2013, but it hasn’t hit the record highs of nearly 20m cases back in 2012.   Tanduay is the best-selling rum in Asia and available in the US.

 

3. McDowell’s No.1 Celebration

2016: 14.90m Cases - 2015: 16.20m Cases – Percentage of change: -8.02% - Place last year: 1.  2015’s best-selling rum brand now finds itself in the third spot. Last year, India’s McDowell’s No.1 Celebration experienced an 8% drop to 14.90m cases, which was the lowest sales in five years.  The brand was likely hit by market difficulties in India.

4. Captain Morgan

2016: 10.70m Cases - 2015: 10.30m Cases - Percentage of change: 3.88% - Place last year: 4.   Captain Morgan rum has maintained a position as the world’s fourth best-selling rum with sales gains of nearly 4%.   Captain Morgan increased its sales with new expressions in the past year helping to increase sales.  Captain Morgan has also added some punch to its market efforts for the year ahead.

5. Havana Club

2016: 4.19m Cases - 2015: 4.01m Cases – Percentage of change: 4.49% - Place last year: 5.  Havana Club is making headlines as speculation mounted over the prospect of the US lifting its trade embargo against Cuba.  Havana Club and Bacardi are still battling over the Havana Club trademark in the US.   Havana Club experienced a 5% growth in 2016.   Alexandre Ricard, CEO of Pernod Ricard, said that a significant increase in tourism to Cuba has had an extremely positive impact on Havana Club’s sales in airports”.

6. Barceló

2016: 2.07m Cases - 2015: 2.04m Cases – Percentage of change: +1.57% - Place last year: 6.    Dominican Republic’s Ron Barceló is sold in more than 50 countries. It has continued to have a solid performance in 2016.  It hit 2.07m cases. Barceló has not experienced any declines in the last five years, even though its rate of growth has slowed.

7. Contessa

2016: 1.98 Cases - 2015: 2.70m Cases – Percentage of change: -26.67% - Place last year – Unranked  Contessa was hit hard by market factors in India, and as such experienced heavy sales losses.  Dropping the brand below the 2m case mark for the first time in many years.  Contessa has a presence in Africa, South East Asia and Middle East and is now ready to open the USA and Canada. 

8. Old Port Rum

2016: 1.69m Cases - 2015: 1.92m Cases – Percentage of change: -11.98% - Place last year: 7.  India’s Old Port Rum experienced a sudden sales drop in 2016, showing a three-year low of 1.69m cases.  Indian’s market issues last year like so many other brands.

9. Ron Medellin

 

2016: 1.39m Cases - 2015: 1.04m Cases – Percentage of change: +34.20% - Place last year: Unranked   Fabrica de Alcoholes y Licores de Antioquia has for the first time provided its sales data, showing that Ron Medellin rum is the ninth best-selling rum in the world.   Columbian made Ron Medellin made an astonishing 34.20% growth during 2016, the fastest growth rate among any million-case-selling rum brand.

10. Appleton Estate

2016: 1.22m Cases - 2015: 1.25m Cases – Percentage of change: -2.40% - Place last year: 8.  Having increased sales by 50,000 cases in 2015, Appleton Estate Rum sales had significantly different results in 2016.  Volumes have dropped by 2.40%.    The growth of Campari’s total rum portfolio was held back in 2016 by the US and Canada following the new naming classifications and packaging updates for three of its core expressions.