According to the Jamaica Observer, Jamaica’s Long Pond rum distillery has been severely hobbled by a fire. The historic distillery, known for its classic pot stilled Jamaican rums adjoins a sugar cane factory and cane fields. Reports are that a fire in the cane field spread to bagasse (dried cane plant mass) and eventually to buildings holding tanks of rum and the fermentation area. Luckily, no one was hurt.
UPDATE: 7/25/2018 – See end of story for updated information from Ferrand. What immediately follows here is the original story.
Continue reading “Jamaica’s Long Pond Rum Distillery Damaged by Fire”
Visitors to Maison Ferrand in France’s Cognac region are usually astonished to come face-to-face with a polished wooden egg, easily big enough to hold a full-sized adult. Now, if you’re old enough to recall the 1970s sitcom staple Mork & Mindy, you know that Mork (Robin Williams) arrived on earth nestled within a giant white egg. However, Ferrand’s wooden egg holds something very different, and it’s not alone. A few kilometers up the road, another egg greets visitor in the lobby of Tonnellerie Taransaud, one of the many cooperages – tonnelleries –operating in the region.
Continue reading “Inside Cognac’s Tonnellerie Taransaud”
Longtime readers of this site know well that mad scientist Bryan Davis and his Lost Spirits distillery supply a steady stream of newsworthy stories to this little corner of the blogosphere. From a radical hyper-speed aging reactor (dubbed “THEA”), to an ambitious plan to license reactors to other distilleries, abandoning that, and moving operations to Los Angeles to create an ever-evolving “distillery as theme park,” Bryan has kept everyone guessing as to what’s coming next. It’s never predictable, frequently controversial, and always entertaining.
Continue reading “Lost Spirits Jamaica Rum: First Look”
As 2017 draws nigh, it’s time for the traditional year end wrap-up, summarizing the highlights of what appeared here over the last 12 months. Some of what follows could be called self-indulgent navel-gazing; reflections on how my writing has evolved. But I contend there’s also value to you, the reader – it provides a broader context for what the site has become. And who knows, you might have missed a relevant post as the world speeds by.
Continue reading “The Cocktail Wonk Top Ten Stories of 2017”
As a confirmed Jamaican rum “dunderhead,” I obsessively track every snippet of news regarding the island’s rum industry. So it was with great joy that I learned about a year ago that the Long Pond Distillery was gearing up to resume operations after a several year hiatus.
Continue reading “Long Pond Returns! Jamaica’s Historic Rum Distillery Resumes Operation”
Maggie Campbell glances at the clock again, then toward the still. Even from twenty feet away, she knows the thin stream of still-warm rum coming off it is the “hearts” – ethanol, aka “the good alcohol” that we drink. She frowns a bit. Normally this is the raison d’etre of a distiller’s day, but for some reason, this distillation is taking far longer than she’d estimated when we began hours ago. In the hours since we started, Maggie has done the near-impossible – answered every single one of my wonky questions about every aspect of Privateer Rum’s production process, from cane sourcing to distilling to bottling. I’ve literally run out of questions to ask – a first for me.
Continue reading “American Rum Done Right: Privateer’s Maggie Campbell Sets the Bar”