The story of Rhum Barbancourt starts in 1862, when Dupre Barbancourt, a native of France, perfected his double distillation process for making rum, a process utilized in the making of fine cognac. When he died, the company passed to his wife’s family, and the rum has been produced by generations of the Gardere family ever since. In the early 1950’s, the company began producing rum from the sugar cane on its own estate, Domaine Barbancourt, and in the 1960’s, the company began to offer its finest rum, Barbancourt Reserve, to the public. The rum, aged 15 years, has been the recipient of many accolades. This is not a rum for…
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Rum has been distilled and blended by the Callwood family for more than 200 years in Tortola. Callwood produces sugar cane rum, aged in oak barrels. It claims to be the Caribbean’s oldest continuously operating pot distillery. If you visit between March and August, you may have a chance to see the full distilling operation. However, the distillery is open year-round to tour the grounds and purchase some of Callwood’s rums from the mild “Panty Remover” to the 10-year aged rum. For more on our visit to Callwood, read our Tortola trip report here. Or if you want more of the British Virgin Islands, read our five-part BVI trip report…
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The story of St. John Brewers is the kind of thing you talk about doing one day as you sit on the beach with a cold beer in your hand. It’s the fantasy of leaving the big city job in the States and starting a brewery in the islands. For Chirag Vyas and Kevin Chipman, friends and former roommates at the University of Vermont, it was reality, and we’re jealous as hell. Chirag, a scientist at NASA, and Kevin, a physical therapist at a Boston medical center, learned just a few years out of college that the daily 9 to 5 grind was not for them. They moved to islands,…
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Today’s Spirits of the Caribbean is a bit of a blast from the past. You will see Pyrat Rum in your liquor store or local watering hole, but you won’t see the Pyrat Rum plant on Anguilla anymore. Years ago, there was a Pyrat Rum blending and bottling plant on Anguilla, located in Sandy Ground, offering tours of the facility. They even had a rum which you could only get on Anguilla, an orange-flavored rum called “Savage.” Sadly, the Anguilla facility closed in 2009, and Savage is no more. Anguilla Rums Limited, which produced Pyrat Rum, was founded by Martin Crowley, an American businessman. Mr. Crowley died on Anguilla in…
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So you’re not on Nevis, but that doesn’t mean you can’t enjoy the Mangojito at home. We start with the recipe from the Four Seasons Nevis: 1.5 ounces Brinley’s Gold Mango Rum 8 mint leaves Splash of simple syrup Juice of 1 lime 1 Tablespoon of mango puree Club Soda Start by peeling and removing the pit from the mangoes, or more accurately, the mango from the pit. Place the pieces in your blender and puree until smooth. Make up some simple syrup. It’s one part water, one part sugar. Heat it to make sure that the sugar is dissolved and allow to cool down. Place the mint leaves in…
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No list of the best spirits of the Caribbean is complete without a nod to the “Killer Bee,” found at Sunshine’s on the island of Nevis. This refreshing rum cocktail has a way of sneaking up on you, so be careful to avoid the “sting.” By my count, it hits you around your third drink. For more on the “Killer Bee,” and why Sunshine’s is one of our favorite beach bars, read our report here. Or click here for our full, seven-part trip report on our journey to Nevis. Cheers! SaveSave
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I love the fresh seafood and local dishes when traveling to the Caribbean. However, after a while, I get a taste for something different or a taste of home. When on Anguilla, a great stop is Madeariman’s, where you not only have a selection of great French dishes, but you can have your favorite pizza, baked in the wood-fired oven. For more on our trips to Anguilla, read our trip reports and browse through our travel photos.
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You don’t order from a menu at Rodney’s Cuisine. Rodney Elliott herself greets you to tell you what she’s serving. Today’s menu offered chicken along with the braised pork dish you see pictured above. For authentic, local food, give Rodney’s a try. Rodney’s is located on the main road coming out of Charlestown (headed counterclockwise around the island), on the mountain side of the road. For our report on Rodney’s, click here. If you want a full helping of Nevis, read our seven part trip report here!
