Posts Tagged ‘rum’

Steve

Friday Happy Hour: Ron Zacapa Centenario Sistema Solera 23

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In the no rules world of rum, imitation is not only the sincerest form of flattery, it’s also quite often a recipe for something very, very special. Ron Zacapa Centenario 23 is a prime example.
Like Dos Maderas P.X. from Spain, which we told you about last summer, Zacapa borrows heavily from the winemaker’s art to achieve its uniquely sweet, refined flavor. Sherry is once again the wine in question, though its role in crafting this premium rum is expanded beyond what we’ve enjoyed with Dos Maderas.
Initially crafted in 1976 to mark the centennial founding of the town of Zacapa, located in eastern Guatemala, Ron Zacapa is a premium blend comprised of rums aged between six and 23 years with a few unique characteristics that separate it from the the rest.

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Patrick

On-Site Barbados: Sea Side Bar – Your Home for Booze, Bajan Cuisine and a History Lesson

Chicken, Macaroni Pie and Salad at Sea Side Bar, Barbados

Perched on a hill across the street from the famed Bathsheba Rock, Sea Side Bar is the perfect place to stop to refuel on rum punches, Bajan staples and “old talk” while exploring Barbados’ unique east coast.

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Patrick

Friday Happy Hour: The Balvenie Caribbean Cask Single Malt Scotch

Balvenie Caribbean Cask by Patrick Bennett

Those who frequent our site may find this hard to believe, but sometimes, just sometimes, we drink spirits other than rum! I know, I know, we’ve written about the joys of rum over a hundred times in the past two years, and now we’ve even declared this coming February The Month of Rum, but man cannot live on rum alone. (Believe me, we’ve tried.) So, before throwing ourselves enthusiastically into a whole month overflowing with the golden goodness of rum, I’d like to take a moment to enjoy my second favorite spirit: scotch.

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Patrick

Friday Happy Hour: Doorly’s XO and 12 Year-Old Rums, A Couple Rare Birds

Doorly's Line of Rums, Barbados by Patrick Bennett

For me there’s a simple truth driving why I travel. The impetus in it’s most elemental form is just to experience something I can’t get at home. But as those potential experiences become more and more rare, the desire inside me to experience them becomes larger and larger. It’s true for rare sailing destinations, hiking paths, foods of the Caribbean, or beaches and it’s also true for rum.
Luckily for those, like me, driven to sample rare Caribbean tastes you can’t find at home, Doorly’s fine Barbados rum (from our friends at R. L. Seale & Co. Distilleries) advertise their scarcity right on the label using a unique avian scale: macaws.

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Patrick

Friday Happy Hour: The Wanted Man, RL Seale’s Old Brigand Rum

RL Seale's Old Brigand Rum, Barbados (1)

Pirates. I’ve made it pretty obvious around here that I don’t like pirates. They’re filthy, smelly, brutal, lice covered wretches who, through some unlikely twist of history, gained a fun-loving, even kid-friendly, role in today’s pop culture. (Seriously, who are the pop-culture pirates of tomorrow? The Taliban?) So, you might think when presented with another rum bottle adorned with yet another scoundrel in an eyepatch that I might say “no, thank you.”
But you’d be wrong… at least in the case of this particular bottle.

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Steve

Uncommon Envy: My Wish for a Taste of Saba Spice

Saba Spice 2

There are uncommon destinations and then there are UNCOMMON destinations! Saba, among the smallest enclaves in all of the Caribbean, much less the decidedly Dutch part, absolutely qualifies in the ultra-bold, all-caps category. You may want to add an extra exclamation point or two for this beauty, though. Very few places better measure-up to our uncommon style of travel, with Saba Spice, the homemade dark rum liquor pictured here, representing one of the big reasons why…

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Steve

Friday Happy Hour: 1 Barrel Rum from Belize and My 1st Attempt at Rum Popo

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Today’s Friday Happy Hour will be told in two parts, mainly because I haven’t quite finished making the drink I want to tell you about. True to the Holiday Season and our website, it’s another quintessential Caribbean Christmas libation, so that’s good, right?
Judging by the recipe, I think the drink will be pretty good too. The only problem is the main ingredient, 1 Barrel Rum from Belize.
In a word: I’m not a fan.

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