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!!

A Look at St. Lucia Distillers

We get a chance to visit St. Lucia for a look at the facility responsible for Chairman’s Reserve, Bounty and the Admiral Rodney line of rums.  Enjoy!

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St. Lucia is popular with tourists for its beaches, luxury hotels and high end shopping, but we made our visit for another important reason, RUM. We boarded a bus bound for St. Lucia Distillers, makers of Chairman’s Reserve, Admiral Rodney, 1931 and several other premium sipping rums and liqueurs.  

Our guide pointed out attractions and historic buildings as we navigated the busy streets of Castries city.  The morning traffic finally gave way to the countryside as we continued over lush hills, past picturesque bays and finally arrived in Roseau Valley where the distillery is located.

As we stepped off the bus we immediately smelled the familiar sweet aroma that envelopes just about every distillery.  We knew we were in the right place.  Our tour quickly started with an overview of the facility, its history and the direction in which it is going.

Rum has been produced on this property for many years.  Back when sugarcane was the big cash crop of St. Lucia, plantations dotted the island and all of them had private “house label” rums.  This former plantation property is no exception, but it wasn’t until the early 1970s that the St. Lucia Distilling Group was formed.  Back in those days they made one rum, Bounty, and it was sold exclusively on St. Lucia.  The original brand is still a big player in the local rum guzzling community and is quite inexpensive and easy drinking.

The facility is smaller than some we’ve seen but produces a surprisingly high volume of rum.  First, we walked through the fermentation area and zig zagged our way through a series of metal walkways and staircases that surround giant mash storage tanks.  Beyond this area is the distillery with an impressive collection of pot and column stills.  By using both, they are able to create very distinct and flavorful rums that are completely unique to each brand. 

Beyond the main distilling room is the barreling and aging facility.  There is a cooperage on site for making and repairing wooden aging barrels and it was fascinating to witness this nearly forgotten art form in action. 

St. Lucia Disillers are making more than 20 rums and liqueurs at this facility and they are all run through stringent quality control measures.  Our trip through the “rum lab” gave us a quick look at the precision of each formula and how new blends are brought to life through intense sessions of tasting, tweaking and development.

After our tour of the distillery we were invited to a tasting room to sample rums with Laurie Barnard, Managing Director of St. Lucia Distillers since 1972.  We started with a flight of 6 different rums, three aged and three unaged.  This gave us a look at how barrel time quickly changes the character of young rums and creates more depth and complexity.  

Following this initial tasting, our group was set loose on a buffet of nearly every rum in the St. Lucia Distllers portfolio.  The new 1931 aged sipper and Chairman’s Reserve Forgotten Casks were huge hits among our group and will surely be as popular once they make it to market. 

As time at St. Lucia Distillers was coming to an end we had one last opportunity to sample even more rums and liqueurs at a pavilion tasting bar near their retail store.  We all sipped away and stocked up on boxes of our new favorite St. Lucian rums.   Our happy group finally boarded the bus and crept away from the property with hundreds of extra pounds of rum and a new knowledge and respect for the many great brands being produced here.

Cheers from St. Lucia.

 

Saba Rock – an island oasis

For exotic rum cocktails at a tiny island bar in the BVIs, you’ve got to check out the super laid back vibe at Saba Rock.  You may never leave…

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The North Sound waters of Virgin Gorda in the British Virgin Islands are as tranquil a setting as they come.  These picturesque waters are popular with cruisers for the abundance of protected bays yet easy access to the open Atlantic.  Large sailboats and yachts dot the landscape and perpetual onboard parties are in full swing from early in the morning until the wee hours.

This is a sparsely developed area of Virgin Gorda and it’s wonderfully chilled out.  With the exception of a marina, a yacht club a few houses and condos, North Sound is just beautiful turquoise water and lush green hills…..the perfect place to escape for a day, a week or maybe even a lifetime.

One of the few businesses in the area is Saba Rock, a tiny island of less than an acre in size that is equal parts resort, restaurant and bar.  It is only accessible by ferry, private boat, dingy or swim.  Needless to say, our crew deemed this an ideal spot to spend a boozy afternoon in the sun.  

The bar at Saba Rock is built out over the water with a commanding bay view and the sounds of the ocean envelop every square inch of the place with a dreamy natural soundtrack.  Clusters of lounge furniture sit at the waters edge and make a great setting to relax with friends and a cold drink.  The giant dark wooden bar looks like a relic more commonly seen in an old pub in Boston, but it fits in perfectly here, a place that is anything but ordinary.

The cocktail menu at Saba is made up of all the powerful Caribbean drinks that are so popular in this part of the world; Dark & Stormies, Painkillers, Rum Punches and Coco Locos.  My opinion may have been swayed by the beautiful weather and flawless view, but the drinks were all the perfect smile-inducing combination of tropical essence and rummy goodness.  

The rum selection at this remote little bar is surprisingly wide.  Mount Gay XO and Zacapa 23 were being poured regularly as was everything in the Cruzan line.  They also had a stockpile of premiums from Don Q, Bacardi, 10 Cane, Appleton, Abuelo, Goslings and Pyrat.  While you’re there, don’t miss your chance to pick up a bottle from their signature line of Saba Rock gold rums.  They are great for mixing cocktails and sipping on the rocks.

After lunch and cocktails the folks at Saba Rock suggest that you chill out for a while and go for a swim, use the free wifi and maybe even take a nap in one of the many hammocks.  We still have a lot of the BVIs to explore but our next adventure will have to wait.  One last Dark & Stormy at a breezy spot in the shade of a particular coconut tree is calling my name.  Cheers!

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Selected photos courtesy of Ireland4517 and Imingall via Flickr.

The Willy T – boat, bar & booze

Another day of rum exploration in the BVIs finds us at another classic waterfront drinking establishment.  This time we check out the legendary Willy T.

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Norman Island sits just seven miles south of Tortola at the southern tip of the British Virgin Islands.  It is 2.5 miles long with a total land mass of only 600 acres and feels like it is a million miles from anywhere.  In the late 1800s its lush hills and turquoise bays became Robert Louis Stevenson’s inspiration for the classic novel Treasure Island.  Fortunately, it still has some of that swashbuckling vibe today.

The entire island is uninhabited but its many protected bays are big with the sailing community for their tranquil waters and defense from serious weather.  One of the most popular anchorages at Norman Island is known as The Bight, a calm body of water that is constantly dotted with cruisers and sailing yachts.  It has been said that “where there are boats, there’s booze” so it’s probably not a surprise that The Bight is also home to one of the most popular bars in the area, the Willy T.  Go figure. 

This rowdy floating bar has become legendary and has an interesting 25 year history.  Back in 1985 the owners, Mick and Annie Gardner, decided to open up a floating restaurant and bar on an old 100 foot wooden schooner.  They called it the William Thornton, Willy T for short, and over the next 10 years it became one of the “must-visit” watering holes in the British Virgin Islands.  

In ’96, the original wooden Willy T sprung a leak in the middle of the night and ended up on the ocean’s floor not long after.  Determined to rebuild, the Gardners went to Florida, bought a 120 foot steel ship and it soon became the new and improved Willy T back at the original mooring at The Bight, Norman Island.

The Willy T is still going strong and is as wild and crazy as ever.  On the day of our visit several pleasure boats and dingies were tied up to their small floating dock and loud music blared from the sound system.  The sun was shining, the mid-November weather was perfect and a party of tourists and boat captains was in full swing at 11am.

The Willy T is a party spot with a cocktail emphasis more on quantity rather than quality, but their traditional island drinks are fantastic and always served with a generous pour of rum and a smile. Dark & Stormies, Rum Punches and Bushwackers were the drinks of the day and as the afternoon wore on, shooters and body shots became a great source of entertainment and intoxication.

Like many of the popular bars in the BVI, Willy T has their own line of gold rum that is used as the base for many of their cocktails.  We’ve heard that they source it from Cruzan and, along with one of their popular tshirts, makes a great souvenir.

As the afternoon ticks by and the rum continues to flow, a favorite pastime at the Willy T is jumping off the ship’s top deck into the blue waters below.  It’s only a 15 foot drop, but I can tell you that it looks a bit more daunting once you’re up there.  A few drops of liquid courage always help and soon everyone aboard takes the plunge and laughter and cheers ensue.

Our day at Willy T lasted for hours and, like most waterfront bars in the BVI, it’s pretty easy to settle in for a sun and rum drenched drinking session.  We mingled with the crowd of happy tourists, drank a stack of powerful rum drinks, jumped off the roof more than once and let the afternoon unfold as only it can in this part of the world.  By the time we made our way back to St. Thomas aboard the Naughty Nymph, our rum research vessel, we were grinning ear to ear and exhausted.  It just keeps getting better in the BVI.

Stay tuned for more rummy action from the Virgin Islands. 

Love for Bomba Shack

The world famous Bomba Shack in the British Virgin Islands has been named one of the Top 10 Beach Bars in the World by AOL Travel.  Bravo!!

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Bomba Shack Among Top Beach Bars

When it came time for AOL Travel to choose the World’s Top Beach Bars they looked at location, view, character and popularity.  In the end, we were a bit surprised by their list.  We expected a group of laid back, anything goes, rum soaked, dilapidated dive bars like the ones so common throughout the beaches of the Caribbean.  But most of their list was made up of places that are really nice, really upscale and…….boring.  They did, however, get one of their selections very, very right – BOMBA SHACK!!

This is the one bar on the AOL list that keeps the tradition of ramshackle Caribbean beach bars going.  Bomba, the bar’s owner, builder and resident bartender, started construction on the shores of Capoons Bay in Tortola in the mid-1970’s. It is literally built out of wood, metal and other junk that washes up out of the sea, and expansion seems to occur after every major storm when salvage material is easy to find.  35 years after construction began, Bomba Shack has become a wonderful expanse of little rooms, plywood bars and shady spots to sit back and relax with friends.

Sarah Rose, Travel Editor at AOL describes it as “only a shanty of a bar, but solidly full of funk, Bomba’s corrugated iron and driftwood walls are hand-painted with slogans preaching peace and good vibrations. Fronting the teal waters of Tortola’s Capoons Bay, this surf shack host the best full moon party in the Caribbean.”  She couldn’t be more correct.  Bomba Shack is world famous for Full Moon Parties, loud music, stiff rum drinks, mushroom tea and its bizarre architecture. It’s popular with locals, tourists and any adventurous soul looking to have fun. People come from near and far for the monthly Full Moon events when hundreds party into the wee hours.

The BVI Tourism Board has enthusiastically endorsed Bomba’s place on the AOL Travel Beach Bar list, reiterating how powerful and unique the British Virgin Islands brand really is. “The BVI has much to be proud of.  Our product and the stories behind our product are unique. Bomba Shack is just one of the many of Natures Little Secrets, and at the BVI Tourism Board, we are proud to be the messengers for this amazing brand,” said Hadassah Ward, Director of Tourism.

So if you’re looking for an offbeat place with a perfect view, good drinks and plenty of personality, head on down to Bomba Shack.  Tell them hello from the Rum Connection crew.  We think we were there once for a Full Moon Party, but it’s all a little fuzzy now.

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Thanks to the BVI Tourism Board and BVI Pirate for the wonderful photos.



Wreck Bar – Lauderdale

Mark Konkol discovers Mai Tais and mermaids at The Yankee Clipper’s Wreck Bar.  Check it out.

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Blame it on the mermaids; we got ‘Wrecked.’

By Mark Konkol
Rum Connection Chief Travel Writer

If you’re not into parasailing, paddle boarding, windsurfing, jet skiing, scuba diving, snorkeling or hunting marlin, Key West becomes a prison of heated pools, booze and debauchery after a week or so.

Eight days into my stay — after drinking enough rum to slay a herd of giant iguanas — my pal Mike Streeter recognized the symptoms of island binge drinking burnout.

A sport drinker with a rum fetish, Streeter acted fast before I became accustomed to island life and refused to leave.

He demanded we take our drinking vacation on the road to Ft. Lauderdale — that’s “Ft. Liquordale” to the natives — to get a look at what’s left of the Golden Age of Tourism before flocks of silver-haired snowbirds showed up and sucked the life out of everything good in South Florida.

So, we booked a room at a beachfront hotel formerly known as the “Yankee Clipper.” They called it the Clipper because the joint looks like a ship. It’s the architectural handiwork of the late M. Tony Sherman — the same guy who designed the Tropicana Hotel in Las Vegas.

The Yankee Clipper, now a Sheraton, opened in 1956. The campy 1960 spring break film, “Where the Boys Are” was filmed there. Marilyn Monroe stayed there. So did, Leonard “Mr. Spock” Nimoy and a bunch of other famous folks.

Streeter, of course, didn’t pick the place for it’s architectural significance or the “Marilyn slept here” cache. He didn’t even care about the posh remodeled rooms. Streeter was in it for the mermaid show.

Only three bars in the country are home to mermaid shows and the Clipper’s Wreck Bar is one.

On Friday nights, you can catch a pod of hot mermaids holding their breath for what seems like forever while flipping, posing and blowing underwater kisses visible in portholes that peer into the pool just beyond the top shelf liquor.

It’s a living tribute to 1950s South Florida kitsch. Wreck Bar looks and, if you get there early, even sort of smells like a beached ship. Nautical knick knacks abound. There’s a freshwater aquarium and decent selection of rum cocktails. The long, curved wooden bar is carved with drunken messages left by decades of drinkers.

And the star of the show, MeduSirena Marina, a lady who eats fire when she’s not in the pool, is the main attraction. Wreck Bar has been her “home pool” since 2007, two years before the hotel got a gut rehab — which gave the hotel spa-quality amenities without wrecking Wreck Bar’s sunken ship charm.

“This place has hardly changed. When you see scenes from ‘Where The Boys Are’ you can see the architecture has hardly changed,” said MeduSirena, whose real name is Marina Duran-Anderson. “As for the swim show, I want to keep it retro. It’s organic, not choreographed. It’s atmospheric, which is perfect when you want to have a drink.”

And it’s true, sipping a Mai Tai is decidedly better when you’re watching stunning ladies wearing shimmery tails and seashell bras perform underwater acrobatics to classic Tiki tunes. They flirted with folks in the front row. There was a minor seashell bra wardrobe malfunction. Some guy dressed as a shipwrecked sailor fell into the pool for unnecessary comic relief.

(If swimming with mermaids is your thing, you can even make plans to pop in the pool during your visit. Contact MeduSirena at MeduSirena1@gmail.com)

And if you really want to have fun, play the mermaid recommended drinking game — a favorite of Wreck Bar regulars. Here’s how you play: Take a sip every time a mermaid waves, flips or blows a kiss, you decide. But remember, it’s a dangerous game.

After the show, stick around. MeduSirena and her mermaid posse like to hang out at the bar with fans. On this night the Wreck Bar was rocking when the mermaids finally came up for air.

The mermaids danced, posed for pictures with fans —and ran up Streeter’s bar tab.

By the time Wreck Bar closed the mermaids had vanished.

And we were, well, wrecked.

Martinique on my Mind

Four wild days of touring Martinique’s distilleries and rhum shops leaves us with a whole new respect for agricole.

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The unforgettable scent of cane fields and barrel warehouses is still fresh in my mind.  Ti Punch has become a staple in my diet and somehow my limited French has improved.  Yes, a bit of Martinique has gotten into my soul.

Not even a week has gone by since returning from my whirlwind tour of the island and I’m already trying to figure out when I can go back to experience more.  We were busy from dawn until late in the evening all four days and I feel like the local rhum scene still holds many secrets.

By day we toured Le Simon, Rhum JM, Depaz, Neisson, Saint James and La Favorite, six of the island’s most famous working distilleries.  They were all extremely different from one another and gave us a glimpse at the precise method of making rhum agricole.  The measures that local distilleries follow to meet stringent AOC regulations and to ensure the quality of their products is nothing short of amazing.

In the evening we were hosted at some of Martinique’s most outrageous restaurants and our conversation about everything agricole continued over feasts of steak and lobster.  Back at the hotel we sipped Ti Punch and aged rhum late into the night and attempted to process all we’d seen.

I have been lucky enough to visit many rum producing islands over the years but I can’t remember the last time one effected me like Martinique.  Rhum culture is thick on the island, almost like a religion.  Everyone has a favorite brand, a special drink and a complete respect for local regulations of the distilling process.

Honestly, a journey to Martinique is a must for every rum aficionado. It was truly one of the best trips I’ve been on and has opened my eyes to new distilleries, brands and talented people.

We’ll be rolling out articles and images that highlight each individual distillery over the coming weeks so stay tuned.

Rhum Tour Awarded

Martinique wins a Silver Magellan Award for La Route des Rhums, a self-guided tour of the island’s distilling history.

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The Martinique Promotion Bureau was recently named among the winners of Travel Weekly’s Magellan Awards. Among the travel industry’s top honors, Magellan Awards recognize the very best in marketing and design services. Martinique received a Silver Magellan Award for its communications campaign in support of La Route des Rhums, a self-guided rum-themed tour of the island modeled after France’s famed Route des Vins.

Muriel Wiltord, director Americas for the Martinique Promotion Bureau, commented on the award, saying: “It’s always nice to win, of course, but we’re particularly proud of this honor as it recognizes one of the truly unique travel experiences only available in Martinique. The excellence of Martinique rhum is unquestioned around the world. You can taste that excellence anywhere our rhum is served, but traveling La Route des Rhums and experiencing the centuries-old traditions that gave birth to our rhum legend is a one-of-a-kind adventure you’ll never forget.”

La Route des Rhums features 11 distilleries located throughout Martinique, each welcoming travelers with insightful tours and free tastings. Visitors are treated to an in-depth introduction to the island’s proud and celebrated distilling tradition at the sources where each legendary blend was born, while also showcasing the full range of Martinique’s charms, from the natural wonder of the mountainous northern region, to the metropolitan mid-section of the island, and the flatter, arid southern shores”

Martinique rums are distinguished by a unique rhum agricole production technique employed by the island’s distillers for centuries to yield a collection of truly incomparable blends. Whereas rums produced elsewhere are primarily made from the molasses by-product of sugar production, the rhum agricole method used in Martinique begins with freshly squeezed sugar cane juice taken directly from cane stalks. This unique process yields rums that are more comparable with fine cognacs, offering greater complexity and a more varied array of natural flavors.

Owing in large part to the rhum agricole production technique, Martinique rums are the only rums in the world that have been granted the prestigious Appellation d’Origine Contrôlée (AOC) designation. Awarded by the French government agency Institut National des Appellations d’Origine (INAO) in recognition of the finest agricultural products (wines, cheeses, butters, etc), the AOC designation is an incomparable stamp of excellence in the culinary and spirits world. All rums produced in Martinique bear the AOC marker, making them a favorite of the world’s most discerning rum connoisseurs.

For more information on travel to Martinique and La Route des Rhums, visit www.martinique.org.

Martinique Monday

The Rum Bus is packed and we’re headed to beautiful Martinique for a week of agricole research.

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We’re thrilled to be on our way to Martinique this morning to spend a week touring the island’s legendary rhum distilleries.  As invited guests of the Martinique Promotion Bureau, we will learn the ins and outs of agricole production from sugarcane field to bottling line and beyond.  Watch this space for updates on all the action.

Cheers!

 

Almost Paradise Punch

Rum research takes me to the north of Grenada for a rum punch with an unforgettable view.  Read on.

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One of the many things I enjoy about Grenada is the small town vibe of the whole island.  Everyone knows each other.  So, when I found myself sharing a drink and good conversation with two strangers a few months ago at Rocky’s Bar, it was no surprise that they turned out to be people I knew of.  They were Kate and Uwe, owners of Almost Paradise Cottages, a green resort on the island’s north shore that everyone had been strongly recommending that I visit.

Sunday afternoon drinks at Rocky’s has become part of my routine and it’s always a pleasure to see Kate and Uwe sitting in their regular spot to the left of the bar.  When I mentioned to them that I was writing a series about the rum punch culture in Grenada, Kate told me that she had a winning recipe that I had to try.  Another few weeks went by and I found myself touring the north of the island and decided to stop in to see my friends at Almost Paradise and maybe sample that drink.

Upon arrival I knew I was in for something special.  Almost Paradise sits on a quiet coastal road a short distance from the small town of Sauteurs.  A pathway leads from the road into the property and down into a beautiful green space planted with fruit trees and flowering plants.  The cottages are clustered strategically on the hillside ensuring that each room has privacy, but more importantly, a view of the sea and the Grenadines beyond.  The scenery is as beautiful as anywhere on the island.

The restaurant and bar are at the top of the hill and might have the best view on the property.  A strong sea breeze whistled through the trees and kept the sunny day from being hot as we sat and talked about their experience building the resort.  When the conversation switched to food and drink, I decided to order up an Almost Paradise Punch to see how it measured up against the others I’ve had on the island.

I sat in anticipation as Kate skillfully and carefully built my drink with fresh ingredients. She delivered it, I took a long sip and my taste buds immediately lit up.  It was delicious, exotic, balanced and I slurped it down in a matter of minutes.

The drink itself is simple – fruit juices, sugar syrup, bitters, nutmeg and rum. The secret is that the fruit is fresh, literally from a tree in their yard, and the generous pour of rum is not overproof, rather a high end local brand at 40% abv.  It is topped with bitters and fresh grated nutmeg, of course, and makes a delightfully mellow sipper that I could have enjoyed over and over again all day long.

The combination of the delicious drink, beauty of the surrounding area and welcoming energy of my new friends made for a very special day.  Kate’s take on the traditional rum punch is indeed a winner, but I think it needs a new name.  You can forget the “Almost” this drink is strictly the Paradise Punch.

Cheers!

A Look At River Antoine

We head up to St. Patrick Parish for a look at one of Grenada’s most interesting distilleries, River Antoine Estate.

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Grenada is an island with a rich history of distilling rum, moonshine and bush spirits.  Of the three existing distilleries on the island, the most scenic, historic and unchanged in its 228 year history is River Antoine.

Located in the beautiful northern parish of St. Patrick, River Antoine has been making their legendary high proof Rivers Rum since 1785.  Their age-old techniques and antique equipment have remained, making a tour of the facility like walking through a working rum museum.

River Antoine proudly makes their rum using locally grown, hand cut, organic sugar cane. The juice is extracted by crushing the stalks multiple times in a waterwheel-powered cane crusher.  The steady rush of water that turns the wheel is diverted from a local river and depending on whether it’s rainy or dry season, is only allowed to flow for a few hours per day.

Once the cane is crushed, the spent stalks or “bagasse” is loaded onto a wooden hand cart and dumped onto giant mounds around the property where it is allowed to dry in the warm tropical sun.  It is later used as a natural fertilizer in local agricultural fields, but mostly burned and used as the heating source in the distillery’s boiler house.

As the freshly pressed cane juice enters the boiler room it passes through a basic set of filtering screens before being deposited into a series of boiling cauldrons or “coppers.”  The juice is hand ladled from the coolest cauldron to the hottest and becomes a thicker syrup in the process.  This stage is strictly powered by gravity and manual labor and heated by burning bagasse.

From the boiler house, the cane syrup is transported next door to the fermentation room.  It is pumped into large concrete vats where it is allowed to ferment naturally with the help of airborne yeasts for up to 10 days depending on the climate.

River Antoine uses two Vendome pot stills to produce their rum.  They are both heated by burning locally cut hardwood and the temperature is skillfully controlled by the amount and type of wood used.

After distillation, the fresh rum is gravity fed to a neighboring room where its ABV is verified and the tax man keeps it under lock until proper documentation is made.  It is bottled using a Rubbermade water cooler with a spigot, then hand sealed and labeled.  The entire process is very green and almost unintentionally “artisan.”

River Antoine operates throughout the year and enjoys a very strong local following.  Like regional beer snobs in the States and Europe, Grenadians often choose their rum brand based on where they live on the island.  Rivers fans are so loyal, in fact, that the company is not able to export any rum – they just cant make enough.  100% is consumed by locals who proudly stick to one brand.

There is a popular adage in the north of Grenada, “DON’T SAY RUM, SAY RIVERS.”  It’s pretty clear that in nearby taverns and rum shops, people are enthusiastically saying RIVERS over and over again.

*River Antoine Estate is easily accessible by cab, bus or car.  They offer daily tours and have a wonderful restaurant and tasting bar for large groups.  Be sure to pay them a visit.

Back to Grenada

It’s an exciting day!  We’re packing up Rum Connection Headquarters and moving to beautiful Grenada!

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It’s true, Grenada put a bit of a spell on me during my first visit in October.  I was there to tour the island’s rum distilleries and attend the 3rd annual Caribbean Rum & Beer Festival.  We had an unbelievably fun week.  The beauty of this little island is unmatched and Grenadians are among the friendliest people of anywhere I’ve been.  A return trip was in the works before I ever left.

A month or so went by when (during a tasting session at the Rum Bar) I decided that Grenada would make a wonderful place to spend the winter.  Its southern Caribbean location makes an excellent hub for regional rum research and that is exactly what I intend to do…..not forever, just until May.

So stay tuned.  We’re heading south and plan to take you along for the ride.

Cheers!

Rhum Tour Awarded

Martinique wins a Silver Magellan Award for La Route des Rhums, a self-guided tour of the island’s distilling history.

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The Martinique Promotion Bureau was recently named among the winners of Travel Weekly’s Magellan Awards. Among the travel industry’s top honors, Magellan Awards recognize the very best in marketing and design services. Martinique received a Silver Magellan Award for its communications campaign in support of La Route des Rhums, a self-guided rum-themed tour of the island modeled after France’s famed Route des Vins.

Muriel Wiltord, director Americas for the Martinique Promotion Bureau, commented on the award, saying: “It’s always nice to win, of course, but we’re particularly proud of this honor as it recognizes one of the truly unique travel experiences only available in Martinique. The excellence of Martinique rhum is unquestioned around the world. You can taste that excellence anywhere our rhum is served, but traveling La Route des Rhums and experiencing the centuries-old traditions that gave birth to our rhum legend is a one-of-a-kind adventure you’ll never forget.”

La Route des Rhums features 11 distilleries located throughout Martinique, each welcoming travelers with insightful tours and free tastings. Visitors are treated to an in-depth introduction to the island’s proud and celebrated distilling tradition at the sources where each legendary blend was born, while also showcasing the full range of Martinique’s charms, from the natural wonder of the mountainous northern region, to the metropolitan mid-section of the island, and the flatter, arid southern shores”

Martinique rums are distinguished by a unique rhum agricole production technique employed by the island’s distillers for centuries to yield a collection of truly incomparable blends. Whereas rums produced elsewhere are primarily made from the molasses by-product of sugar production, the rhum agricole method used in Martinique begins with freshly squeezed sugar cane juice taken directly from cane stalks. This unique process yields rums that are more comparable with fine cognacs, offering greater complexity and a more varied array of natural flavors.

Owing in large part to the rhum agricole production technique, Martinique rums are the only rums in the world that have been granted the prestigious Appellation d’Origine Contrôlée (AOC) designation. Awarded by the French government agency Institut National des Appellations d’Origine (INAO) in recognition of the finest agricultural products (wines, cheeses, butters, etc), the AOC designation is an incomparable stamp of excellence in the culinary and spirits world. All rums produced in Martinique bear the AOC marker, making them a favorite of the world’s most discerning rum connoisseurs.

For more information on travel to Martinique and La Route des Rhums, visit www.martinique.org.