Red Stripe was first brewed in Jamaica in 1928, first as a dark brown ale, and a few years later as the golden lager which we know today. Red Stripe has a connection to another favorite brew, Guinness. Red Stripe is currently owned by Diageo, a company formed in 1997 through a merger of Guinness (yes, that Guinness), and Grand Metropolitan. Diageo’s brands include Red Stripe, Guinness, Smithwick’s, Kilkenny, Harp, Tusker, Satzenbrau, Senator, and Windhoek. Hooray Beer! Cheers! SaveSave SaveSave
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Our favorite rum punch on Providenciales, Turks & Caicos Islands, can be found at Hemingway’s, located in The Sands, a resort right on Grace Bay Beach. You can see a nice float of Myer’s Dark Rum along the top. Cheers!
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Almost too pretty to drink are the flavored rums at SandBar, located in Sandy Ground, on the island of Anguilla. Perfect to accompany the tasty small plates of 4-Diamond Award winning Executive Chef Denise Carr, formerly the Executive Chef at Cusinart Resort and Spa, who in 2007 she managed the National Culinary Team of Anguilla. She and her husband, Lenox “Joash” Proctor, are your hosts at one of our favorite spots on the island. Pull up a chair, or a hammock, and take in the fabulous sunsets, while watching the sailboats bob in the harbour. For more of our visits to SandBar, read our report here. Cheers!
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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…
