Oloroso Sherry Cask Finished Cayman Spirits Rum Launched

Oloroso Sherry Casks at Cayman Spirits

     My friends Walker Romantica and Nelson Delbert of Cayman Spirits located on Grand Cayman Island have just released Cayman Spirits Special Release, Oloroso Cask Finish. a Rare Rum aged in Bourbon Barrels for 2 years & Sherry Cask finished for an additional 2 years.

     I had the privilege a couple of years ago to try their original expression that was still under development at the time.  It was wonderful, I can hardly wait to try this finished expression when I visit in November.

A Heron in the Mangroves

     Taking a trip out into the the mangrove islands to the north of us  is always a thrill.  The herons and i=the egrets will always provide you with some interesting views.  Today a white heron is hiding in the mangroves here in Mud Key providing a wonderful view.  It is watching us as we watch it, making for a great experience for both.

The Story of Josie Russell and Sloppy Joe's Bar Key West

Sloppy Joe's Duval and Greene Streets   Key West

     A long time in Key West there was a bar owned and operated by a man named Josie Russell.   Joe Russell was a charter boat captain, a rumrunner, Ernest Hemingway’s boat pilot, and fishing companion for some twelve years.  Prohibition was looked on as an amusing exercise dreamed up by the government and Josie Russell was just one of several individuals who operated illegal speakeasies. Key West residents including Papa Hemingway, would stop by his home occasionally  to buy illicit bottles of liquor.

 

Josie Russell and Papa

    The official beginning of Sloppy Joe’s Bar, the famous and infamous Key West saloon, was December 5, 1933–the day Prohibition was repealed. The bar would to go through two name changes and a sudden change of location before it would become Sloppy Joe’s,    When Prohibition ended, Josie Russell became a legitimate saloon-keeper-proprietor of the “Blind Pig”, a droll rundown building that Russell leased for three dollars a week.   The rowdy, come-as-you-are saloon was remodeled and renamed the Silver Slipper, with the addition of a dance floor.   It didn’t matter–it remained a the same  shabby uncomfortable place where good friends, gambling, fifteen-cent whiskey, and ten-cent shots of gin could be enjoyed.  It was Hemingway, a favorite patron of Russell’s bar from the start, who encouraged its name change to Sloppy Joe’s. The new name was adopted from Jose Garcia Rio Havana club of the same name.   Because the floor was always wet with melted ice, his patrons taunted this Spanish Joe with running a sloppy place… and the name stuck.

Sloppy Joe's Havana, Cuba

     Sloppy Joe’s literally marched across the street to its present location on May 5, 1937. The move was the result of a rent increase from three dollars a week to a whopping four dollars per week, a 25% increase that Josie Russell refused to pay.  Joe Russell paid $2,500 for the former Victoria Restaurant owned by Juan Farto at the time.  Built in 1917 Located at the corner of Duval and Greene streets, the Victoria had Cuban tile work, busily whirring ceiling fans, and jalousie doors.

     In true Key West fashion, the bar never actually closed during the transition–customers simply picked up their drinks and carried them, along with every piece of furniture in the place, down the block to 201 Duval Street. Service resumed with barely a blink. The new Sloppy Joe’s boasted the longest bar in town. Behind the bar, in the back room, were gambling and pool tables. Inside the bar hung life-size paintings of fighters on the walls, and adorning one wall was a 119-pound sailfish caught by Hemingway. Skinner had a place of pride above his new long curved bar. The bat Skinner used to control his patrons still hangs on the wall today.

     This bar still flourishes today at the same location.  Captain Tony’s Saloon occupies the original location on Green Street today.   Born on December 9, 1889, Josie Russell died of a heart attack at the age of 51 on June 20, 1941.

Barrilito the History of a Little Barrel

     Don Pedro Fernandez would carry it around in a small wooden barrel, rum in arm, giving tastes to his friends and those who wished to try it.  A third-generation sugarcane grower in Puerto Rico, He studied the art of brandy and cognac distillation in France.  Upon his return to Puerto Rico in 1871 he wished to impart in rum the finesse of the French spirits, and in a few years Puerto Rico’s first rum was born on an island covered in sugarcane plantations.

     “Ron del Barrilito,” or the “Rum of the Little Barrel,” was produced in the pot still that he brought back with him .  Ron del Barrilito “three star” quickly became very popular, during Prohibition, Puerto Rico, being part of the United States, was soon a rum-free zone.   The company switched its operations to the production of alcohol for cosmetics and other purposes for the duration.   When Prohibition was repealed, the family quickly returned to return to rum.

     The rum making tradition lived on, and Barrilito’s true art of barrel aging, became the focus of the company, using bulk rum blended with a hints of their  secret blend of macerated fruits and spices combined with onsite aging methods that date back to Don Pedro’s brandy days.

      Barrilito remains the island’s oldest, most beloved rum, the one that gets you an approving glance from the barman when you ask for it.   It’s the pride of Puerto Rican rum making. Balanced by the sherry aging adding just a whisper of sweetness to the rum.  This is a story that is still to this day being written and I’m sure will be carried on for years to come.

The Paul Castronovo Show Live From the Hemingway Rum Distillery Live

     Friday was a very special day at the Hemingway Rum Company.  The Paul Castronovo Show
came to the distillery to have a really fun time from 6:00 am until 10 am.   Paul's morning drive time show is very popular in the Miami area and a great time for us at the distillery.  We had a great crowd that showed up in the early morning hours for the show and some wonderful publicity for the company.

     Just like last year it was a great experience to be a part of Paul's show.  I just want to say thank you to all at I Heart Radio and the Paul Castronovo show for coming down to Key West and broadcasting from our distillery.  I totally enjoyed the entire experience.

Bacardi Launches a New Flavored Rum With Coconut Rum

     The new expression follows the release of Bacardi Spiced earlier this year, and Bacardi Ginger in   Bacardi Coco, Spanish for coconut, combines rich coconut flavor with pure Bacardi Rum. To obtain this one-of-a-kind coconut taste, the coconut is steeped to release the flavor. The spirit is then filtered. The result is a clean, dry spirit with a rich coconut aroma and authentic taste, reminiscent of coconut right off the tree.

2018.   According to the brand, “global demand for flavored rums continues to rise”.

     “Sales in the rum category are at an all-time high and this has been largely led by the flavored rum segment,” said Tine Van Nevel, brand director – Europe, Bacardi rum.  “The response to our previous flavored rums has been overwhelmingly positive and we are certain that Bacardi Coconut will be a welcome addition to the ever-growing Carta portfolio.”   The brand recently expanded its flavored offering in the US with the launch of Bacardi Lime.

A Twist on the Clasic Seabreeze Cocktail

     Sitting on Cape Cod the last few days reminded me of a cocktail that I use to get quiet a few requests for when I was behind the bar at the Rum Bar.  The Seabreeze is a classic vodka cocktail that I really lik when it is made with a really good white rum.  It is a combination of New England with the cranberry juice and the tropics with the pineapple juice.  Give this on a try, I think that you will really enjoy it.

Bahama Bob’s Rum Seabreeze

1 ½ oz.  Yolo White Rum

2 ½  oz. Cranberry juice

2 ½  oz. Pineapple juice

Place all ingredients into a shaker filled with ice and shake until chilled.  Strain into a highball glass filled with fresh ice and garnish with a lime wheel.

Quick Trip to the Farm in Raynham Massachusetts

     This is one of the earliest dates that I have been to the farm in Massachusetts in many years.  It gave me a chance to see some of the more beautiful portions of the farm while everything was "spring fresh".   Rhododendrons were in bloom, the lush green plant life around the pond was also quite beautiful.




      It was also a time to spend with my mother who is 98 years old.  It was a great time that I'm so glad that I was able to enjoy,

Grenada Prime Minister Impressed as the Renegade Rum Distillery Project Nears Completion

     Prime Minister, Dr. the Right Honorable Keith Mitchell has described the Renegade Rum Distillery project in St. Andrew’s as transformational.  Touring the project site on Thursday and learning of its various dimensions the various aspects of it, Dr. Mitchell said it is revolutionary in every sense. Speaking after the hour-long tour, he said, “Coming here today and seeing this expansive activity taking place, and the vast potential of the end-product in promoting Grenada, I must say I am truly impressed.

     This project has evolved into something way beyond my expectation.  It is revolutionary in every sense of the word.” Grenada’s latest rum distillery is the brainchild of project developer, Mark Reynier who is the CEO of Renegade Rum.  The project which will produce premium rum from locally-grown sugarcane, is considered a game-changer in the industry.

     The Prime Minister lauded the project for its significant impact on the agriculture industry and the rural economy. “This project is having a real impact on the revitalization of the agriculture industry.  I am amazed to learn that 150 acres of land are currently under sugarcane production.  This by itself, has significant potential to transform the rural economy. In addition, there is a growing level of ancillary activity taking place in the community and there is scope for much more.”   Once the distillery is operational, it is anticipated that about three acres of sugarcane will be harvested daily to facilitate production. 

 

     Dr. Mitchell said, “The extensive capacity of this distillery will facilitate a level of rum production that will impact significantly on our export earnings and economic activity in general. This project is having an enormous impact on the country as it is also contributing to diversification of the local economy.

     I must commend the project developer and his team for conceptualizing this initiative and bringing it to fruition. In facilitating Thursday’s tour, Graham Williams said most of the equipment for the project is already on island and within the next few weeks, they will be installed, bringing the project closer to completion.

     Twenty-five Grenadians have already been employed by the distillery and 60 others are currently employed in the construction phase of the project.  The Prime Minister was accompanied by Parliamentary Representative for the area and Minister with responsibility for Youth Development, Hon. Kate Lewis.

Alcohol Consumption Showed a Global Drop of 1.6% in 2018

     Drinkers across the globe consumed a total of 27.6 billion nine-liter cases of alcohol last year – a decline of 1.6%, according to International Wine and Spirit Record Drinks Market Analysis.   The new data forecasts that total alcohol consumption will gradually increase over the next five years to 28.5 billion in 2023.   Looking at retail value, the global market for alcohol last year was just over US$1 trillion. The IWSR expects this number to increase by 7% by 2023 as “consumers continue to trade up to higher-quality products”.

     Of all the alcoholic drinks categories, gin posting the largest volume gain of 8.3% in 2018. Pink gin helped to boost the category’s growth, selling more than 72 million cases globally. By 2023, gin is forecast to hit 88.4 million cases globally with “strong growth” in the UK, Philippines, South Africa, Brazil, Uganda, Germany, Australia, Italy, Canada and France.  In the UK, gin grew by 32.5% last year. The world’s largest gin market, the Philippines, posted growth of 8% boosted by a “booming cocktail scene and premiumization”.  Brazil was a “new hotspot” for gin, with volumes more than doubling. The market is expected to increase by 28.5% CAGR 2018-2023 as the trend for gin and tonics increases in high-end bars in São Paulo and Rio de Janeiro.

     The global whisky category grew by 7% last year driven by “innovation in whisky cocktail and highballs” and largely bolstered by a “strong” Indian economy. In India, whisky grew 10.7% as consumers traded up.  The US and Japan posted 5% and 8% growth respectively. The IWSR forecasts whisky to grow by 5.7% CAGR 2018-2023, to almost 581 million cases.

     “Continued interest” in Tequila and mezcal (particularly in the US), and “innovation in more premium variants and cocktails” pushed the agave-based spirits category to 5.5% growth in 2018 globally. The category is forecast to increase by 4% CAGR over the next five years.        Vodka saw its volumes drop by 2.8% in 2018 as the lower-priced segment continued its decline in Russia and Ukraine – the largest markets for the category.  Over the next five years, vodka will “remain sluggish” and is expected to fall by 1.7% CAGR 2018-2023.

     The liqueurs sector also reported a decline last year, falling by 1.5%. It is expected to continue to drop this year before witnessing a slight rebound in 2020.  

     The mixed drinks category – including pre-mixed cocktails, long drinks, and flavored alcoholic beverages – grew 5% globally in 2018. By 2023, it is anticipated that more than 597 million cases of mixed drinks will be consumed across the world.   The growth is backed by continued strong gains in ready-to-drink (RTD) cans in the US and Japan, the category’s two largest markets. In the US, the popularity of alcohol seltzers has boosted growth in the RTD market.  Mixed drinks and cider “are taking share from beer as perceived accessibility increases”. In the cider category, almost 270 million cases are expected by 2023, a 2% CAGR 2018-2023.

    While the spirits category posted growth, beer declined 2.2% last year, and wine fell by 1.6% in volume.    “Every year our analysts spend months traveling the world to speak with suppliers, wholesalers, retailers, and other beverage alcohol professionals to assess what is happening market by market in this fast-changing business,” said IWSR CEO Mark Meek.   “The raw data we collect is enormously valuable, but equally important is what that data tells us in terms of trends, challenges, and opportunities facing the industry.”

Bahia Honda Sunset

     Since Irma, there have not been any chances for spending the night upon the boat at Bahia Honda.  I really miss the kayak ride out between the bridges.  A reat time to anchor and enjoy an evening cocktail and fantastic sunsets.   Hopefully Marta and my schedules will allow us to spend more nights at the park marina and kayak out there again.

Bahama Bob's Vacation Breakfast Cocktail

     Summer Vacation Time is here and this is a great way to wake up from an evening out on the town.  Sit out there on the piazza the next morning and enjoy a Bahama Bob's Breakfast Old Fashion.   This is sure to make your day better from the start.

Bahama Bob’s Breakfast Old Fashion

• 2 oz. Dooly’s XO
• 1/2 oz Maple Syrup
• 4 dashes Whiskey Barrel Bitters
• Circular Orange Swath 

Fill a shaker tin with liquid ingredients. Fill with ice and then shake vigorously. Strain into a coupe glass with a few Fresh Ice Cubes. Squeeze and drop a circular orange swath into the middle of the glass.

Sailor Jerry Adds Savage Apple Marking First Ever New Expression

     William Grant & Sons-owned spiced rum brand Sailor Jerry has launched its first line extension, called Savage Apple.   Sailor Jerry Savage Apple depicts artwork from Norman ‘Sailor Jerry’ Collins.   Bottled at 80 proof, Sailor Jerry Savage Apple marks the first line extension from the brand since it launched 19 years ago. The apple-flavored spiced rum has notes of vanilla, cinnamon and apple. 

  

     “Savage Apple is an amazing addition to the Sailor Jerry story,” said Anthony Bohlinger, Sailor Jerry brand ambassador.   “This is the first new product we’ve ever released, and it is a fantastic liquid; one we know our fans will enjoy for its quality and bold nature.   The bottle design pays tribute to Navy veteran Norman ‘Sailor Jerry’ Collins and features a drawing of a tiger from his original artwork. Collins was known for inking soldiers and sailors during World War Two. 

“This summer, Savage Apple is ready to hit bars, beaches, backyard barbecues and more.”   Sailor Jerry Savage Apple has an RRP of US$15.99 and will launch initially in New York and Florida, before rolling out across the US this autumn. 

Happy Memorial Day

     Happy Memorial Day to everyone, today is a day that we set aside to remember those that made the ultimate sacrifice that we can live our lives in freedom.  It is a day to say thanks to all of those that have served in the military as well.


     Take a few minutes today to give thanks to all of those people.

The Bacardi Building in Havana, Cuba

     The Bacardi Building is one of the most notable buildings in Havana.  This building is just awesome inside and out.  The Art Deco Bacardi Building first opened in 1930 as the headquarters for the Bacardi Rum Company, then confiscated in 1960 by the Castro regime.  In 2003 the Office of History began a restoration of the building that has brought it back to its 1930 splendor.  It is a must see if you are a visitor to Havana.

Tennessee Williams meets Ernest Hemingway for Lunch at the Floridita in Cuba 1959

Ernest Hemingway Bust in El Floridita

     This is excerpts of a very interesting article by Steve Newman about the lunch meeting  bringing Tennessee Williams, Ernest Hemingway, Kenneth Tynan and George Plimpton together.  This proved to be an interesting meeting that seemed to be a great experience for all that were there.

     In April 1959, Tynan was travelling to Cuba to interview Fidel Castro, who’d recently chased Batista off the island, and called in to see Tennessee Williams — who was living in Key West at the time — suggesting the playwright might like to come along.

  

     “I’ve arranged to have lunch with Hemingway at the Floridita tomorrow, “said Tynan, “why not join us?  “Hemingway? You are joking, right? I’ve heard he kicks people like me in the crotch.”  “Nonsense. But if he does I’ll kick him back.”   In the end curiosity got the better of Williams, and the two writers headed off to Cuba.

Tennessee Wiliams

Thomas Lanier “Tennessee” Williams, III was born in Columbus, Mississippi, on March 26, 1911. His first great theatrical hit, The Glass Menagerie, was staged in 1944. From that moment on he never looked back as a playwright. By the time of the lunch with Hemingway, Sweet Bird of Youth had been doing good business on Broadway for a month, and he was now considered, along with Miller and O’Neill, to be one of America’s greatest playwrights.

Kenneth Tynan

     Tynan was a rising star.   Hemingway was on his last legs with only one more book left in him, and suicide just around the corner.   But Williams, who admired Hemingway’s work, still feared the tall and big chested novelist who greeted him and Tynan with handshakes and hugs, as they walked into the famous Floridita bar and restaurant.  Hemingway ordered Papa Doble, The cocktail created just for him by the El Floridita owner, Constantino Ribalaigua Vert, for everyone in the party.  They signed a few autographs and then had to listen to a trio of singers that saluted Hemingway. Hemingway laughed and hugged the singers, tipping them well, before explaining, to Williams and Tynan, that the bronze bust of himself on the bar in the corner was always covered up for Lent.   Hemingway then ordered lunch, lobster with a salad, and white wine.

George Plimpton

     The group were then joined by another journalist, and sometime friend of Hemingway’s, George Plimpton, who spotted that Tennessee looked slightly terrified, and as Plimpton put it “…Tennessee Williams’ tendencies were noticable and I only saw the great respect Hemingway had for him.”   Williams then told Hemingway he’d met the bullfighter Ordóñez in Spain, describing him as “a lovely boy, very friendly, very accessible.” Hemingway said nothing.” Williams then said, I was introduced to Pauline back in Key West. I was very sorry to hear of her death.   “She died like everybody else,” said Ernest, “and after that she was dead.”  There was something of a pause.

     The conversation moved on to the air crashes Hemingway and Mary had suffered in Africa, with Hemingway giving detailed descriptions, and how close they came to death, with Hemingway adding “You can survive on one kidney, but if your liver gives out, you’re through.”  He then made his goodbyes and said what a pleasure it had been to meet you Tennessee, and can I say how much I enjoy your work, although I’ve never seen any of your plays I do enjoy reading them.

Mount Gay Campaign to Combat Single Use Plastic

     Rum brand Mount Gay has partnered with sea-conservation charity Oceana to launch the More Taste, Less Waste campaign to support the fight against single-use plastic.   Mount Gay Rum has partnered with Oceana to campaign against the use of single-use plastics.   More Taste, Less Waste aims to encourage the reduction of single-use plastics by asking consumers of Mount Gay rum to pledge to cut down on their own plastic use to improve the condition of the world’s oceans.   As part of its environmental commitment, Mount Gay will also ensure everyone is “equipped to sip” with the launch of reusable products at designated accounts and events.

     Dorothee Heriard Dubreuil, brand director of Mount Gay, said: “Mount Gay has a deep appreciation for the environment, from the ingredients used to create our high-end rums derived from the terroir of Barbados to the brand’s longstanding connection to the sea and sailing community.

     “In partnership with a like-minded brand, Oceana, and through the More Taste, Less Waste pledge, we are proactively implementing initiatives to help further reduce our footprint and promote social responsibility while still enjoying Mount Gay cocktails with friends and family across America.”   An estimated 17.6 billion pounds of plastic pollutes the marine environment each year, according to Oceana, which equates to pouring a rubbish truck full of plastic into the sea every minute.

     Mount Gay will further support Oceana’s efforts through a joint digital ‘call to action’, and offer a list of ways for consumers to get involved with Oceana’s work to reduce single-use plastics during social occasions with friends and family.  This includes promoting a reduction in the use of plastic straws and stirrers, as well as food items and garnishes in single-use plastic containers, and to use reusable cups, bottles and bags.

     Shelly Brown, education director, Sailors for the Sea Powered by Oceana, said: “Through our policy campaigns and by building a community of eco-conscious boaters who are taking action such as eliminating single-use plastics on their boats as part of our Green Boating initiative via Sailors for the Sea, we are committed to efforts towards reducing plastic pollution.

“We believe this partnership will resonate with people eager to help Oceana win victories for our oceans.”  Over the last year, Barbadian Mount Gay has moved to use compostable cups for all sampling and regatta events, embarked upon a local ‘Skip the Straw’ program and encouraged people to reuse the red Mount Gay thermos cup.

More information on the campaign can be found online at oceana.org/mountgayrum.

An Afternoon Walk on Hilton Head Island

     Hilton Head South Carolina provides a wonderful place to wander with a camera and watch the sun work its magic as it weaves its way through the pine trees in the afternoon.   This is a very unique place to wander and just enjoy your afternoons.

Drum Circle Distillery Introduces Their Latest Expression

     Troy Roberts and his crew have done it again with the introduction of Siesta Key Coffee Rum.  This is in the same vein as their famous toasted coconut expression.  The results I had the chance to taste at the Rum Bar in Key West, a coffee rum that tastes just like a fine cup of black coffee, not some sweetened rum with imitation flavorings.  How does he get all of this flavor in a rum?

     The concept is actually very simple.  He makes it the same way a cowboy would make his coffee, he puts the grounds of his coffee blend directly into the rum and let it infuse the flavor to the rum.  This reminds me of how he puts the toasted coconut into a tea bag like apparatus and let it sit in the rum until the flavor is infused.  When the coffee flavor is right, the grounds are filtered out and the rum is ready to be bottled.

     This could have been accomplished by using some prepared syrup, but Troy believes in using natural flavors and ingredients to bring such full and satisfying flavors to his rums.  The real good news is that you would have to drink a whole bottle of this rum to get the amount of caffeine that would be present in one cup of coffee.

     If you are a coffee drinker and like the flavor of a good cup of coffee, this is a really great new rum for you to give a try.

Sailor Jerry Pledges Support for Veterans of the United States Military

     William Grant & Sons-owned spiced rum brand Sailor Jerry has partnered with marketing firm

Anchor Media to donate $100,000 to support US military veterans.  Sailor Jerry has unveiled a limited edition bottle design in honor of Military Appreciation Month.   Sailor Jerry and Anchor Media will donate the money to the United Service Organizations (USO), which works with programs that support service men and women throughout their time in the military and as they adapt to civilian life after serving.

     Ashley Thomas, Sailor Jerry Spiced Rum brand ambassador, said: “It’s an honor to expand our USO partnership, given the fact that Norman ‘Sailor Jerry’ Collins was greatly influenced by his time serving our country.”   Sailor Jerry’s total contribution to the USO and other military organizations over the past six years now stands at $750,000.   As well as the brand’s latest funding pledge, Sailor Jerry has also unveiled a limited edition bottle design in honor of Military Appreciation Month (May). The bottle will be available at national and local liquor stores across the US for $15.99.

   Thomas said: “With the launch of the new, limited edition bottle wrap, we are proud to celebrate our patriotism, as well as honor the dedicated service of the troops and Norman himself.”

A Very Happy Mothers Day to Mothers Everywhere

     Today is a very special Sunday.  It is Mothers Day, a day that we set aside to honor all of the mothers.  I wish to honor my mother today as well.  I'm only sorry that I won't be able to visit her until June.  This is my heart felt thanks to my mother and I hope that you get to honor yours in some was as well.

     Happy Mother's Day to all of the mothers everywhere.

A New Study Published in The Lancet Calls for a Ban Globally on Alcohol Advertising

     It seems that alcohol is heading down the path that smoking took before it.  The alcohol industry has not on its own regulated the advertisement programs, and if it doesn’t soon, the restrictions will follow just like they did for the smoking industries.  This is a wake-up call that the industry needs to take very seriously.

    A major report on global alcohol consumption has recommended an international ban on alcohol marketing and advertising.  The world is “not on track” to achieve targets to reduce harmful drinking, according to a new report in The Lancet journal.    The study, published in The Lancet, looked at alcohol intake in 189 countries between 1990 and 2017, during which time consumption increased from 5.9 liters of pure alcohol a year per adult to 6.5 liters. Researchers forecast that consumption will further increase to 7.6 liters by 2030.  As a result of increased alcohol consumption and population growth, the total volume of alcohol consumed globally per year has increased by 70% in the past 27 years.

     The report highlights the shifting geography of drinking levels, with reductions in Europe more than offset by increases in Southeast Asia. In particular, alcohol intake increased in countries with a growing middle class, such as India, China and Vietnam. By 2030, Europe is no longer predicted to have the highest level of alcohol use.   The estimates also suggest that by 2030 half of all adults will drink alcohol, and almost a quarter, 23% will binge drink at least once a month.

According to researchers, increasing rates of alcohol use mean the world is “not on track” to achieve targets to reduce harmful drinking. The World Health Organization (WHO) is aiming to see a 10% reduction in harmful alcohol use by 2025.   The volume of alcohol consumed is growing faster than the number of drinkers, leading to an “increased alcohol-attributable disease burden”.

    “Based on the data, the aim of reducing the harmful use of alcohol by 10% by 2025 will not be reached globally,” according to author Jakob Manthey,.     “Instead, alcohol use will remain one of the leading risk factors for the burden of disease for the foreseeable future, and its impact will probably increase relative to other risk factors. Implementation of effective alcohol policies is warranted, especially in rapidly developing countries with growing rates of alcohol use.”  The report researchers are calling for the implementation of measures including increased taxation, restricted availability, and a ban on alcohol marketing and advertising at a global level.  Price or availability-based policies are important, strict restrictions on advertising and other promotional activities are crucial to slow the growing demand for alcohol in these countries.

Toby Tyler Introduces One Drop Tequila Barrel Finished Rum

Afrohead and One Drop Rums

     You can call it cask-finishing or barrel finishing or secondary aging or whatever you like.   But it’s no secret that using the barrels that once held other spirits to give different personalities to rum is an increasingly prominent trend in the rum world.  It’s one that remains best executed in Martinique, where distilleries like Rhum Depaz and Rhum HSE continue to set the global standard for their cask-finished rums.

     And while we’ve seen all kinds of finishes, from port to sherry to Highland whisky, there’s one spirit that has not thus far given its personality to any rum: tequila.   But master blender Toby Tyler, the man behind the celebrated Afrohead — and, more recently, the Jamaica by way of Harbour Island Bahamas rum called One Drop, has pushed the envelope again with a new expression finished in Tequila barrels.

     It’s called, fittingly, “Cactus & Cane.”  It’s a limited edition One Drop that takes seven-year-old Jamaican rum and sends it for nearly eight months in ex-tequila barrels.   It’s a seriously robust rum, with the proof pushed to 102 and the result is, well, something totally new in the rum world.  So what’s it like?  The rum has a pale golden color, with an aroma dominated by honey, anise and white pepper.

A Small Mangrove Beach Where I Only Found Tracks in the Sand

     I was out on my dinghy the other day drifting around the mangrove keys to the north of me in the Gulf of Mexico.  I stopped at a little mangrove key on a very small beach and was amazed that the only things I found on it were footprints of birds and a couple of tennis shoes.   It is really to bad that the majority of the places I drift into are littered with debris that is left behind by lazy boaters.

     With a little bit if fore thought and a trash bag, you can bring your trash back to the dock with you and dispose of it in a proper manner instead of adding to the trash pollution of our waters.

Transparency of What is in the Rum is the Key

 

     There seems to be a lot of very strong feelings about how rum flavors are obtained.   Based upon the strong responses to the Richard Seale article that I posted on Tuesday.  I do have to say that opinions on this subject vary widely, but it is my opinion that it all boils down to transparency.  I ran across a rum that I had not seen before this past week so I went on line to learn about it and found that there was an honesty about what it was and contained.

     "The production process is overseen by Carlos Esquivel, who controls the most important production details of Martí rums including growing the distillery’s own cane, using yeast isolated from the skin of pineapples grown on the estate and using select American oak barrels for aging.  As relatively dry rums, Martí Plata is an excellent base for building classic rum cocktails. Martí rums contain less than 5 grams of total sugar per liter."

     This is what can help with the debate over what is added to make individual rums taste like they do, by being honest of what is added to the pure rum and where the sugar cane and yeast are sourced..  Marti Plata is a 3 year old silver rum that has been aged three years in American Oak barrels that were previously filled bourbon.   The label covers the way, what and how this rum is created .



    

Richard Seale Speaks Out on Caramel and Backdoor Sweetening

Richard Seale

     In the desperate and pathetic attempt to find a “tradition” of sweetening in Jamaica (and presumably Barbados) Rum it is now being claimed (by the usual suspects) that caramel color was hitherto incompetently made and so contained large amounts of residual sugar which sweetened the rum.  {A little background - Genuine caramel color is made from heating sugars and does contain some residual sugar but as it has a bitter taste and a potent dark color, it is used to color spirits not to sweeten them.}

     Caramel Color has long operated in a legal framework which specifies its use only as a means to adapt color. Today, EU spirits specifications e.g. Scotch, Rum will indicate that caramel can be legally added as means of “adapting” or “adjusting” color. That is to say, if caramel affects flavor, it becomes an illegal flavoring. The draft EU rules now offer further clarity and specify that caramel color "does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavoring purposes”.�
The European Technical Caramel Association (EUTECA) created a decision-tree, to distinguish the food additive color “plain caramel” and aromatic foodstuffs (Burnt sugars) by a simple yes/no decision cascade - see attached. If it affects flavor, it is not caramel color.

     Jamaica has long operated in the same legal framework for what is caramel color. - the 1942 Jamaica Excise Act does not simply say caramel can be added, it says it can be added as ‘coloring matter’. The Act specifies the purpose to its addition. Even the Caricom Rum Standard describes Caramel color as “a wholesome coloring matter widely used in the liquor and beverage industry”.  Famed Jamaican Rum Blender J Wray & Nephew used to source their caramel color from the London firm of White Stephenson - I think they got the genuine article.  But lets humor this nonsense for a moment.

     Caramel color has long been used in rum and its historical use included adjusting the color of bulk un-aged rum to the specification of the English buyer. We can see from the historical records - see attached - that a large amount of caramel was used to meet the color specification (Lovibond #19) causing an obscuration of up 1 1/2 degrees of UK proof. According to the attached record - a change from 140 UK Proof ( = 80% abv) to 138.5 Proof ( = 79.14%) - an obscuration of 0.86%. That will correspond to about 5 g/l of added solids.  Now our caramel color analysis shows that about 20% of the solids in caramel color are residual sugar. Now lets humor this nonsense, by assuming our caramel maker is so incompetent that 50% of the solids are sugar. Now this is going to cause a big problem because our poorly made caramel will not give us the right color intensity. And if we have to add more, we are going get rejected by the buyer for excess obscuration - see the attached of possible faults. Contrary to the claims, we can see from the attached that obscuration faults are avoided and “care” is taken in "preparing the color". Our rum producers take the very care they stand accused of omitting.

     But we will continue to humor this nonsense.  So now our inept caramel color has added 2.5g/l of sugar to our 80% abv rum (instead of the usual 1 g/l). And by some miracle our pale rum has passed the buyer.

Next step is dilution to 40% abv. That brings us to a whopping 1.3 g/l of sugar in our rum (instead of the usual 0.5g/l).  And from that “tradition” is coming the argument to allow sweetening of Jamaica Rum up to 20 g/l.  Lets not humor this nonsense a moment further.

You Had to be There, Very Eerie Sunset

     Friday night provides a very unique sunset.  The low clouds that left only a slot for the sunset made fgor some very dramatic shots as the sun sank into the ocean.  I sat for nearly 30 minutes on the front deck of the boat shooting these awesome shots of the stranger than fiction sunset.