New Expressions at Down Island Spirits

DOWN ISLAND SPIRITS ADDS TWO NEW EXPRESSIONS TO THEIR LINE OF SINGLE CASK RUMS.

Miami, FL JUNE, 2023 – On the heels of their successful inaugural releases, Down Island Spirits is set to launch two new additions to their sought after line of single cask rums.  The latest expressions hail from Brazil and Martinique, and bring a wild array of fresh aromas and flavors.

Martinique 2017 and Brazil 2011, the latest expressions from Down Island Spirits

“We were thrilled by the reception of our first four rum bottlings late last year,” said Mike Streeter, the founder and owner of Down Island Spirits.  “Our brand aims to truly add to the availability of top-quality cane spirits in the US and we feel that our latest casks from Martinique and Brazil will do just that.  They are both exceptionally flavorful rums made by distilleries who have a long history of excellence in the industry.”

Down Island’s 100% cane juice bottling from Martinique was column distilled in 2017 at a well-established distillery in Sainte-Marie, a rural community on the French-Caribbean island.  It was aged for 6 years in once-used Bourbon casks and bottled in Florida without the use of additives, coloring or filtration.  Like the rest of the Down Island Spirits collection, this expression is bottled at cask strength, 58% abv.

On the nose, fresh aromas of ripe apples, black pepper and musty brine dominate the Martinique 2017, followed by more subtle earthy notes and oak.  On the palate, a play of cinnamon, black pepper, grass, vanilla and lemongrass dance on the tongue followed by a finish of allspice, tea and tobacco. 

The Brazil Rum bottling from Down Island Spirits was column distilled in Sao Roque at Epris Distillery in 2011.  It is an 80/20 blend of cane juice and molasses rum that was aged for 6 years in Amburana wood barrels and an additional 6 years in American Oak.  It is free of additives, coloring and filtration, and was bottled at cask strength, 55.1% abv.

The aroma of Brazil 2011 is full of lovely floral and tropical fruit notes with distinct black pepper, spice and brown sugar in the back.  The spice punch of the Amburana wood comes forward on the palate and is well-balance with notes of pineapple, breakfast syrup and burnt ginger.  The finish is a lovely frisk of Amburana spice, cloves and a hint of anise.

The new Down Island Spirits expressions have garnered early buzz from collectors and enthusiasts due to their origin and overall unique nature of the distillate. “We have been fortunate to draw a loyal group of fans and friends from these very early days of our brand,” said Streeter.  “We think that our Brazil and Martinique rums will meet and hopefully exceed the high expectations of our customer base.  Early feedback has been incredible.”

Distribution for Down Island Spirits currently focuses on Florida and Massachusetts with New York, Texas and California expansion in the works for late 2023/24.  Online retail orders and shipping to 40+ states is available at downislandspirits.com.

About Down Island Spirits
Down Island Spirits was developed in 2021 “by rum geeks, for rum geeks.”  Their Single Cask Rum Series enthusiastically focuses on unique, high-quality cane spirits from the best distilleries on the planet.  These limited edition bottlings are always presented at cask-strength and untainted by additives, coloring and filtration.  Discover more about the brand and upcoming releases at downislandspirits.com and across all social channels.

Appleton Estate Ruby Anniversary

Appleton Estate, a global leader in premium aged rums, is proud to announce the launch of Ruby Anniversary Edition, a limited-edition release celebrating Master Blender Joy Spence’s 40 years of craftsmanship with the distillery. Ruby Anniversary  Edition is an exclusive release unlike any before it in the brand’s 270-year history: it is a blend of 5 exceptionally rare Jamaica rums, aged for a minimum of 35 tropical years, and including rums as old as 45 years, resulting in a complex sipping rum like no other. With only 500 bottles available, this offer is a luxurious gem for rum lovers, a commemorative release for the first female Master Blender in the spirits industry, and a taste of decades of craftsmanship and dedication.

The Ruby Anniversary Edition is a limited-edition release celebrating Master Blender Joy Spence’s 40 years of craftsmanship with the distillery.
The Ruby Anniversary Edition is a limited-edition release celebrating Master Blender Joy Spence’s 40 years of craftsmanship with the distillery.

There can be only one woman to hold the title of “First Female Master Blender in the Spirits Industry,” and that woman is Joy Spence. Her trailblazing accomplishment is proof of her pioneering mindset and commitment to excellence in her work. An energetic, unbelievably skilled and deeply passionate force of nature, Joy has worked at Appleton Estate for four decades and proudly served as its Master Blender for nearly a quarter of a century, pouring her vast knowledge and perfectionism into every bottle of Jamaica’s most-celebrated rum. Joy’s unparalleled sensory skills, allowing her to detect the most delicate notes in her rums, are the crowning jewel of her dedication and expertise.

“Forty years ago, I had the opportunity to channel my passion, talent, and knowledge into a role at Appleton Estate,” recalls Spence. “I was honored to join one of the most revered world-class brands, in the place I call home. Forty years later,” Spence continues, “from luxury editions to permanent expressions, I am still immensely proud to continue to innovate and produce luxurious aged rums at the highest quality standards, suited for every occasion. Since 1981, my goal has been to create the world’s most exquisite, refined aged rums and to share them with the world. This special edition marks a milestone for me and was created using some of the finest stock in our over 200,000 barrels.”

Produced at the oldest continuously-operating rum distillery in Jamaica,  Ruby Anniversary Editionis an exquisite blend of five hand-selected column and pot-still rums, crafted with Jamaican limestone-filtered water, with no added flavours, and aged in Jamaica – a taste of the excellence of the land and its people. Aged a minimum of 35 years, one of the charms of the Ruby Anniversary Edition is rooted in its strict ageing process. Each bottle contains liquid as old as 45 years and as young as 35 – a luxurious time capsule to taste the flavour of decades in the tropics. Due to Jamaica’s climate, Appleton Estate rums age nearly three times more quickly than spirits aged in cooler climates, allowing for richer, fuller flavors to develop in a shorter period of time – meaning that the minimum age of 35 years in the tropical climate of Jamaica is equivalent to over 100 years of ageing in a cooler climate, thanks to the significant loss of liquid by evaporation. “Heaven’s envy” is captured in the very limited quantity of liquid bottled for this release.

A truly unique collector’s item, Ruby Anniversary Edition is a true work of craftsmanship and expertise, an ode to the talent of iconic Master Blender Joy Spence. To mark such an occasion, a ritual must be encouraged for tasting. Best enjoyed neat or in a tulip-shaped Glencairn snifter, nosing the rum will announce the powerful aromas of cinnamon with minty orange bouquet. Next, airing the rum will reveal notes of delicate apple, overlaying rich vanilla, and continue with bursts of warm butterscotch, and rich coffee with toasted oak. Sipping this luxurious rum reveals on the palate with a delicate molasses and spicy honeyed taste. The finish is delicately smooth, with creamy dry oak– a complex sipping rum meant to be enjoyed slowly. 

Appleton Estate Ruby Anniversary Edition is a limited-edition release, with only 500 bottles available at the Joy Spence Appleton Estate Retail Rum Experience in Jamaica and at select premium retailers starting in January 2022.

Mount Gay Andean Oak Cask

Mount Gay, the world’s oldest running rum distillery dating back to 1703, announced the release of its newest expression as part of the Master Blender Collection: Andean Oak Cask, the fourth limited-edition in the exclusive series that celebrates over 300 years of expertise and innovation.

mount gay andean oak cask

Created as a celebration of Mount Gay’s heritage and tradition in rum making, The Master Blender Collection is released to showcase Mount Gay’s expertise and passion for innovation. The annual limited-edition series debuted in 2018 with the release of XO: The Peat Smoke Expression, created by former Master Blender Allen Smith. In the years following, current Master Blender Trudiann Branker released award winning expressions including ‘Pot Still Rum’ in 2019 and ‘The Port Cask Expression’ in 2020.

For the 2021 small-batch release, Branker turned to Andean Oak, a non-traditional wood choice, to explore another layer of aromatic complexity. The casks were used for 11 months to finish the ageing of a single batch of rums distilled twice in traditional copper pot still and aged 14 years in ex-Bourbon casks.

Branker’s innovation began once she had discovered that virgin Andean Oak Casks had never been used in any previous Mount Gay Rum expressions. Over the course of 11 months, she carefully nurtured a specially selected batch of rum until she reached a beautiful marriage of flavors and aromas imparted on the liquid by this unique oak tree, the only oak native to South America. Standing at nearly 82 feet tall, Andean oak trees are found across the mountainous ranges of 18 departments of the Colombian Andes at an altitude ranging from 1,000-3,200m.

Upon entering the bonds at Mount Gay, Branker was intrigued by the light-colored wood and the very subtle aromas of vanilla traditionally found in American oak, alongside the spicy and smoky notes found in Andean Oak. It was there that the idea for the newest expression in the Master Blender Collection was born.

“I was inspired by the incredible feedback we had following my release of The Port Cask Expression and I wanted to push my boundaries further,” remarked Master Blender Trudiann Branker. “Using a totally new cask paired with a traditional pot still rum created something entirely new, bold and layered that I think rum enthusiasts around the world will thoroughly enjoy.”

The result is a delicate, yet opulent layered blend of spice, nutmeg, vanilla, ripe pear and toasted coconut on the palate. Dominantly vanilla on the nose, Mount Gay Andean Oak Cask offers a spiciness on the palate that perfectly complements the fruity notes of the aged pot still rum. This rum evolves as time goes by, revealing depths of flavor over the course of a tasting journey.

Andean Oak Cask is best enjoyed neat or with firm caved aged goat cheese.

Tasting Notes:

  • Appearance: Amber with golden hues
  • Aromas: Vanilla, candied fruit, floral
  • Palate: Oaky, spicy, nutmeg, almond, vanilla

The Master Blender Collection: Andean Oak Cask is bottled at 48% ABV and is non-chill filtered in order to preserve its rich aromas and precious natural color. This expression will be limited to 1,026 bottles in the USA and will be available at select premium retailers nationwide for $195 SRP in 750ml.

Foursquare Master Series


From our friends at Total Wine & More

FOURSQUARE RUM DISTILLERY, MASTER SERIES EDITION NO. 1, 12-YEAR PRIVATE CASK SELECTION

ST. PHILIP, BARBADOS

Labeled the ‘Pappy of Rum’ by Wall Street Journal bestselling author and rum authority Fred Minnick, Foursquare Rum Distillery has produced some of the rarest, most highly sought-after rums in the world and has been honored as ‘Rum Producer of the Year’ an unprecedented four years in a row by the prestigious International Spirits Challenge. After news broke that owner and master blender Richard Seale would be releasing Foursquare’s first ever Private Cask Selection for the U.S. this year, it would be an understatement to say the anticipation among spirit enthusiasts has been sky-high. We are happy to report the wait is over. Minted their ‘Master Series’, this collectible from Foursquare is a first edition like no other and today we are giving our Concierge customers first crack at one of the most anticipated prized possessions in the world of aged spirits.

Foursquare Rum Distillery is located in Barbados on a former sugar plantation dating back to the early 1700s, which the Seale family purchased in 1995, and is one of the last independent family-owned distilleries in the Caribbean. Taking the lead on capturing the purity of the spirit, Foursquare does not manipulate their rums with any additives, including coloring, and uses both traditional pot and column stills. Although rums are perceived as being sweet, this reputation is largely due to other producers adding wine, sugar, honey, or other sweetening agents to their product. For owner Richard Seale, crafting his spirits is an artform focused on the unique maturation and blending process, including “tropical aging” in which the spirit can mature two to three times faster than spirits from Europe. This allows for greater evaporation, and thus a greater concentration of flavors.

Seale began his aging experiments at the distillery, selecting some of his best ex-Bourbon and ex-Sherry casks to showcase the art of rum maturation and blending. This venture turned into the one-of-a-kind expressions that Seale designated as his Exceptional Cask Selections which connoisseurs anxiously anticipate each successive release. Yet today marks a new chapter for Foursquare as Seale has taken his art a step further by producing a Private Cask Selection—a single blended rum that has an even more limited production than the Exceptional Cask series and only available through Total Wine. A first for the U.S., this Master Series Edition No. 1 is a blend of three rums all aged 12 years through a combination of ex-Broubon and ex-Sherry barrels. Available for a limited time at special Concierge pricing, this debut is not to be missed—so be sure to add a few bottles to your collection today before they’re gone forever!

English Harbour XO

Our friend Dave Russell is back with more commentary about Endangered Rums.  Check it out.

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Endangered Rums
by Dave Russell

English Harbour Extra Old is where my passion for rum began.  It ignited my awareness for the fine sippin’ that goes on in the West Indies, and will always hold a special place in my heart.  Up until a few years ago, EHXO was Antigua’s top rum, and sold at prices so low it was easily the best bargain in the Caribbean.

Watching their aged stocks diminish faster than nature’s barrel time could replace them, Antigua Distillery Ltd. woke up and created several new blends, at higher prices.    Yet, the discontinued Extra Old is the original, and some say, English Harbour’s best. In its heyday, you paid less than $30 for a bottle of Extra Old, a blend of rums aged up to 26 years, and clearly the finest rum on Antigua.

Their current top of the line is an exceptional 25 year old beauty called 1981 that’s packaged like a King; the heavy bottle enshrined in a box that hinges open like a pair of saloon doors.  And it’s priced to match – 1981 sells for over $200.

Make sure your passport is up to date, because you must visit Antigua to collect 1981, the only place its sold.  And on the unlikely chance you stumble across English Harbour Extra Old, buy all of it.  Failing that, call me and I’ll buy it.  Extra Old or 1981 – English Harbour rum is the closest you can get to Antigua without actually being there, and you’ll dream of returning with every sip.

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To read more of Dave’s work, check out The Rum Gallery.

Touring Depaz

The Martinique rum tour continues with a stop at one of the most well known distilleries on the island, Depaz.

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Our tour of Martinique distilleries started once again bright and early as we navigated the rum bus through the busy streets of Fort de France and then up the island’s picturesque west coast to St. Pierre.  On the agenda was a look at Depaz, one of the most respected distilleries on the island and one of its most popular tourist attractions.

A bottle of Rhum Depaz can be difficult to find in the US, so when we arrived at their state of the art facility I had no idea what to expect.  We were greeted by Eric Lecoeur, GM at the distillery, and our tour quickly began with a history lesson about the brand.

The beautiful Depaz Estate sits at the base of Martinique’s tallest mountain, Mount Pelee. The origins of the property date all the way back to 1650 when Martinique’s first govenor built the original chateau.  It was later acquired by the Depaz family and a sugar manufacturing plant and distillery were constructed.  In 1903 a devastating volcanic blast from Mount Pelee killed nearly everyone in the town of St. Pierre and leveled every structure including the estate.  In 1917, Victor Depaz returned to Martinique to rebuild the chateau, distillery and the good name of the brand.

Blue Cane, which is known as the best, most flavorful variety of sugarcane, was planted on the property.  The stubborn crop grew well in the fertile volcanic soil and distinct micro-climate of northwest Martinique.  The quality of the rhum was quickly revered as among the best on the island and gained the Depaz brand a much deserved reputation once again.

Today, Depaz distills their signature brand of rhum agricole as well as a line for Dillon, another admired local brand.  Blue Cane remains a big factor in their signature flavor profile and more than a thousand hectares of the specialty sugarcane is planted on Depaz land.  It is harvested in the spring when its sugar content is highest, then crushed to extract the juice and allowed to ferment for 48 hours until the wash is roughly 6%abv.

The distillery is equipped with three column stills, two for the Depaz line of rhums and one exclusively for the Dillon brand.  Once it is distilled, the rhum is aged in French oak barrels, blended and bottled on premises.  Unfortunately, a fire in 1988 destroyed all of their aged rhum stock, but they have already assembled an impressive collection of nearly 5000 barrels that are resting in rebuilt aging warehouses.

Rhums by Depaz are very well known throughout the world and are widely available in Europe.  Unfortunately, many of their high end offerings are only distributed in Martinique and France.  They are definitely worth seeking out, so if you happen to see a bottle on the shelf of your local liquor shop, be sure to snatch it up.  If you want to score one of their more interesting offerings, you’ll just have to pay them a visit in Martinique.

Cheers!

Panty Rippa

Who says a cocktail has to be complicated to be tasty?  This one has two ingredients and has long been a Belizean favorite.  Enjoy!!

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The Panty Rippa may as well be the national cocktail of Belize.  They’re served everywhere and in mass quantity.  Tourists like them, locals like them, they’re inexpensive and taste great.  We like them because the local coconut rum is among the best on the market, the pineapple juice is fresh and everyone should have an easy-to-make tropical cocktail in their drink making bag of tricks.  Give it a try.  Cheers!

Panty Rippa

Fill a collins glass half way with ice

Add 2-3 oz. of coconut rum (we’re using Kaknat, but pretty much anything will do the trick)

Top off with fresh pineapple juice

Swirl glass to mix ingredients

Garnish with lime wedge

Crank up the tunes and enjoy!

North Pole Bar – Grenada

Shopping on the Spice Island becomes tolerable with a little help from the North Pole Bar.  Here’s more.

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St. George’s, Grenada’s capital city, offers just about anything you could want: good food, a scenic port and plenty of local flavor.

If you’re looking for brightly colored rasta gear, miniature steel drums, handmade jewelry or an assortment of typical souvenir items, you’ll find them from local street vendors near the cruise ship dock.

If cinnamon, nutmeg, lemongrass or other locally grown spices is what you’re after, head a block over to the Spice Market.  But if all you really want is a good drink while waiting for your shopaholic friends to get their consumer fix, be sure to take refuge in the nearby North Pole Bar for ice cold beers and Spicey Rum Punch.  You’ll probably see me there.

Have a great weekend, everybody.

Antigua Distillery Ltd.

How about a tour of Antigua Distillery Limited and a visit to their tasting room for a sample of the English Harbour Rums. Come along.

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We pulled slowly into port at St. John’s, Antigua and waited anxiously for another great day of distillery touring and rum drinking.  We all knew that this day would be special.  We were about to tour Antigua Distillery Limited (ADL), makers of the famous English Harbour Rums and a place that the general public doesn’t normally have access to.

We load into a small, hot, overcrowded mini-bus and we all grumble as we roll slowly through the morning traffic.  We anticipate a long, uncomfortable ride to the distillery, but we’re pleasantly surprised when we arrive at the front gate of an industrial site no more than 5 minutes later.  The sign reads “Antigua Distillery Limited.”  This is it!!

We’re met out front by Anthony Bento, Managing Director of ADL.  He welcomes us and describes the interesting history of the facility.  Like most islands in the Caribbean, Antigua once had a plethora of sugar plantations and each had their own brand of rum.  Estate rum production decreased in the early 20th century and rum shops took over the tradition.  In 1934 several of these shops joined forces and developed Antigua Distillery Limited.  

Over the years, the new company acquired several estates and a sugar factory.  Their own unique, high quality molasses gave their rum a distinct taste and their first official brand, Cavalier, was launched in the early 1950s.  Cavalier remains a popular local label on the island, but today ADL is best known for their premium line of English Harbour Rums.

After donning hard hats and hair nets our tour of the distillery began.  Following visits to several tourist-friendly sites, it was interesting to see how this one worked, a plant that is admittedly not prepared for tours.  We walked single file on steel walkways through tight corridors and passageways to view the fermentation and distillation areas.  

One of the more interesting aspects of the plant is their unusual column still.  Because of height restrictions, it is stacked in segments, four sections wide, but operates the same as a traditional set up.  It is a one-of-a kind piece and shows just a bit of the innovation of everyone involved in this distillery.

We made a brief pass through the rum lab where new blends are designed and current products are tested for quality control.  We continued on to the bottling area which consists of a very simple and efficient line that was running full blast with just two employees manning the operation.

We finally congregated at an offsite tasting room where we had a chance to sample all three rums from the English Harbour line.  The 5 and 10 year aged varieties are amazing, but the 1981 vintage blew everyone’s mind.  At $225us, this is certainly a bottle of rum that belongs in the super-premium category, but our crew saw it as a worthy investment and bought nearly every bottle they had in stock.

English Harbour 5 Year has long been a favorite sipper at Rum Connection headquarters and it was a pleasure seeing where it is made.  ADL is an extremely understated distillery.  They are low on the usual tourist glitz and glam but heavy on what counts – consistently making wonderful rum.  

Thanks to all of our new friends in beautiful Antigua.  We will definitely be back to swim in your blue waters, mingle with your friendly people and, of course, drink more of your outstanding rum.  Cheers!!

Rum Fire Rises in Seattle

Rum Fire Jamaican Overproof Rum is launching in one of the west coast’s hottest rum markets, Seattle. Wait..huh?! Known by many as the city of Starbucks, Microsoft and Amazon, it has been gaining more and more attention for its cocktail bars and more importantly, rum scene.

imagePerhaps it’s the weather that keeps people inside bars drinking away feelings associated with so many gray, rain filled skies that drives this market? However, Seattle is also home of the longest-running rum society in US, The Rum Collective and this just might have something to do with it too. Nick Feris, its founder, gives us the story. Several years ago, he visited the historic Hampden Estate Distillery in Jamaica where Rum Fire is made. He wrote about his experience and he tells us, “I always hoped for it to find its way up to the Northwest, but that day never came.” He tells us it was like a “continually frustrating long-distance love affair.” Recently, Nick reached out to the brand and did something about it. Nick says, “Today, Seattle and its surrounds have great cocktail bars like Rob Roy, Liberty, Canon, 99 Park, La Isla, etc. that care about quality rum. We now also have some pretty awesome bars that specialize in Rum, like Rumba and Tacoma Cabana. This market is ripe for Rum Fire and it will be well-received here.”

Rum Fire has a long unique fermentation and is 100% pot still rum giving it’s bold funky flavor. This rum is bottled at 126 proof and it packs a punch!

If you are in Washington State, check out The Rum Collective’s launch events!

Painkiller LOVE

Dim the lights and cue the 1970’s era porno music because there’s a big love-fest going on over here for the one and only Painkiller cocktail.

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You’ve read about our visit to the Soggy Dollar Bar and what fun we had relaxing and sipping great rum cocktails on the beautiful shores of White Bay.  Hour after hour slipped by as crowds of happy tourists lined up for Painkiller refills and watched in fascination as Mick whipped up rounds of this iconic drink.  By the end of the day, everyone was in a rum-fueled state of euphoria and there was definitely some Painkiller L-O-V-E in the air.  Here’s what the super-sexy construction of one of these concoctions looks like.  

Warning: This video is bound to make you thirsty…..and maybe even a little drunk.  Enjoy!

 

Weather Mark Tavern

On a quiet stretch of Michigan Ave. in Chicago’s South Loop sits The Weather Mark Tavern, an unassuming place with a laid back vibe and impressive rum-cred.

imageThe Weather Mark is just a short stroll from Soldier Field in a part of town where you would expect to see a sports bar rather than a place dedicated to rum, good beer and sailing.  But they have successfully carved out their niche among local professionals, the boating crowd, sports fans and yes, rummies.

The interior of the Weather Mark is a sailors paradise.  Now, I’m not talking about some faux nautical themed Red Lobster wannabe.  I’m talking about walls plastered with photos of racing yachts, naval flags and treasures from local regattas.  Clusters of low slung furniture are divided by a series of canvas sails along one interior wall, while the 25-stool bar stretches across the other.  The atmosphere is cool and uncluttered until after work when the place becomes the neighborhood hangout.  During the summer months the front windows roll up, the patio fills up and The Weather Mark turns into an urban beach bar.

Food and drinks are well priced and there are different specials every day of the week.  Think you want to make this your regular spot?  Be sure to pick up a Rum Passport.  Sample and check off all 50 of the selected rums on the list and you get your name engraved on the Rum Club Wall of Fame.

The rum selection at The Weather Mark consists of about 60 premium brands.  Among the more impressive options are Pampero Anniversario, Angostura 1919 & 1824, Mount Gay XO & 1703 and the entire Barbancourt and Clement lines.  Their group of friendly bartenders are known for mixing well-made classic cocktails and a few house specialties. The Almost Stormy (white rum, ginger ale and lemongrass) and the Deep Blue Sea (white rum, curacao, lemonade and a float of overproof) were nicely balanced, refreshing…..and intoxicating.

So, whether it’s on the way home from work or on the way to a Bears game, swing by The Weather Mark Tavern.  You’re sure to get a tasty rum drink, good food and maybe even make a new friend or two.  Cheers!!

Weather Mark
Weather Mark

Rum Passport
Rum Passport

Racing photos
The theme!

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The Weather Mark Tavern
1503 S. Michigan Avenue
Chicago, IL
(312)588-0230
www.weathermarktavern.com

Prichard’s Buzz

Determined to have a vodka-free day at The Rum Bar in Key West, Bahama Bob gets creative when a customer orders a White Russian.  Here’s what happened. ____________________________________________________

Boat Drinks w/ Bahama Bob

So, a guy walks into a rum bar and orders a White Russian.  The bartender thinks for a moment and asks the customer if he’d like to try something a little different.  The guy says “sure.”  Bartender rummages around beneath the bar, pulls out a few unusual ingredients and proceeds to make a drink that looks very much like a White Russain, but is totally different.  The customer takes a sip, pauses and then decides that he’s done with White Russians and is sold on the new drink, the Prichard’s Buzz.  True story! Here’s how to make the drink.

In Search of Barrilito – Pt. 2

Our tour continued back in one of the aging warehouses where we looked at barrels that dated back thirty, forty and sometimes even fifty years.  We browsed the shelves and admired what was almost a museum of aged rum.  It smelled wonderful.

Manuel gathered us around a fat barrel that sat confidently on the second level of the large wooden rack and asked us if we would like a sample.  The date on this particular barrel was 1982 and we all shook our heads in agreement, we would absolutely love to try this 29 year old rum.

Two snifters appeared, a long cylindrical tube was inserted into the barrel and a healthy amount of rum was extracted and poured slowly into each glass.  We each smelled the sweet aroma of this antique rum and then took a small sip – absoluetly wonderful.  We agreed that they should bottle it, straight from the barrel, even if it was in small quantities.

As Tropical Storm Emily beat on the metal roof above, we sat there with our host, among the racks of aging barrels and enjoyed a 29 year old sample of Barrilito.  A rum that few people have ever had the opportunity to try.  It was one of the best drinking sessions I’ve ever been a part of.

Our time at Barrilito was drawing short when someone from our group asked Manuel about the Freedom Barrel.  This is legend among the rum drinking community and either discussed with curiosity or skepticism.  The lore is that a single barrel of Barrilito rum was filled by Fernando and Manuel’s father in 1942 and left to age until Puerto Rico gained independence.  Upon that day, the barrel is to be brought to the town square of Bayamon and sampled by everyone who is there to celebrate.

I think our group was bit skeptical that such a barrel existed, but when asked, Manuel escorted us through a large metal doorway and into yet another aging room.  This was where some of their oldest rum was resting.  As we entered the room Manuel pointed to the very first barrel.  It looked slightly different and more worn than the others with stains at every seam where the angels had surely gathered their share over the years.  Tacked to the front was a piece of weathered paper. It read Nov 23, 1942.  The Freedom Barrel exists!  As for tasting it, well, we’ll have to wait for Puerto Rican independence.

We finally bid farewell to our new friends and braved the tropical weather outside.  We came away with bellies full of good spirits, boxes of rum and tshirts, but more importantly, new knowledge and respect for the Barrilito brand and Fernandez family tradition of making rum.  Thanks to the Fernandez brothers for a wonderful tour and a look into their very unique corner of Puerto Rican rum culture.  Cheers, fellas!!

In Search of Ron de Barrilito – Pt. 1

One of our favorite Puerto Rican rum scene stops is in the little town of Bayamon at the aging and blending facility of Ron del Barrilito. 

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Ron del Barrilito is a small brand, but one with a lot of history.  The Fernandez family has owned the land where the facility is located for more than 200 years.  In the early 1800’s it served as a sugar plantation and small amounts of rum were being produced there from the very beginning.  Back then, rum was strictly made for their family and friends.  

In 1827 a large windmill was constructed on the property to assist in crushing juice from sugar cane, but it wasn’t until nearly 1880 that the Fernandez family imported a European still and “officially” entered the rum business.  Three generations of rum producing has passed and the brand is going strong, has been efficiently streamlined and focused on business.

Our hosts, Fernando and Manuel Fernandez, greet us through the heavy morning rain.  We say our pleasantries and they tell us more about their unique production process.  Today, all of their base rum is sourced from Bacardi and delivered to storage tanks at Barrilito in large tanker trucks.  It is then transferred to wooden vats where it is blended with 10 secret ingredients, allowed to aerate and transferred to 130 gallon sherry barrels.  Then it is allowed to rest in one of four large aging rooms for a minimum of two years.

Once the rum is aged properly it is blended precisely to either 2 Star or 3 Star specification and transferred to large stainless steel containers above their modest bottling line.  Like most of the operation at Barrilito, the bottling and packaging area is very simple and efficient.  A dated bottler and labeler are operated by a crew of two and the Fernandez brothers pitch in whenever necessary.  

On the day of our visit, boxes of 2 Star rum were being filled for a shipment that was due to be picked up later in the day.  The process was in strong contrast to some of the super-automated setups that we’ve seen, but we all agree that the human aspect of this line along with attention to detail could not be beat.

Tune in tomorrow for more details about our visit to Ron del Barrilito.  Hint: we get a chance to taste vintage rum directly out of the cask and discover whether the Freedom Barrel really exists.