The Pagan Went Down to Georgia

I don’t travel a lot for my “day job” however when I do I, obviously, like to try to find a nearby Tiki Bar to experience while I’m in town. This week’s work trip took me to Atlanta. I had the opportunity to briefly visit S.O.S. Tiki in Decatur a month earlier, but this latest visit was a full Tiki Extravaganza.

I’m not sure how long it has been going on, however, lately, there have been a number of “tiki takeovers”. This is when bartenders from one tiki bar travel to and mix at another tiki bar (and then, usually, they do the reverse swap – kind of like a home and home in sports). For this takeover, two bartenders from Pagan Idol in San Francisco came down to S.O.S. Tiki in the Atlanta area.

S.O.S. is located in small downtown Decatur and the entrance is down a side ally. Upon entering there is a small flight of stairs that leads you down into the main bar. The bar is small, slightly bigger than Suffering Bastard in Orlando. As it should be, it is dark and offers some “mystery”. The wall behind the bar features a nice assortment of rums as well as a fun collection of tiki mugs (including some of the Star Wars Geeki Tiki mugs… which I know are controversial but I love them so that earns points in my book).

On my previous visit Ieuan, the manager, was my fantastic bartender.  He was behind the bar to welcome me again however Nick, from Pagan Idol, would be my amazing host for the evening. Nick was fantastic from the start, walking me through the three special drinks they were featuring for the takeover. He explained that Plantation Rum was sponsoring the event and each drink featured a Maison Ferrand product (owner of Plantation Rums).

I decided to start with the Escape from Cognac (showcasing Ferrand Cognac). It was crisp and nice, a great element of orange and it was creamy but not (hard to explain).  It was different from the direction that I usually go with Tiki but very enjoyable. That’s a great thing about tiki and, specifically, these types of gatherings… you have the opportunity to try different things you might not normally choose.

While enjoying my beverage, and before things got to busy, I was able to chat with Ieuan and Nick some. Ieuan opened S.O.S. Tiki 4 years but then stepped away for a bit.  The call of tiki wouldn’t let up and he’s been back behind the bar and managing it for around 2 years.

Nick, as my bartender for the evening, received my favorite question… what’s the one rum you’d be stuck on an island with for the rest of your life. He went with a Agricole overproof because he figured he could sip it, make a Ti Punch, mix it, a little of everything.

I moved on to try the Toucan Dance, which featured Plantation 3 Star rum. This one is straight from the Pagan Idol menu. It was a little heavier, think Pearl Diver, but had an amazing balance of coconut (not overly powerful), orange and house-made Fassionola. The Pagan Idol team did a wonderful job with their exclusive, while supplies lasted, menu.

Michael from Plantation Rums brought some of the newest Plantation Single Cask offering.  I had the opportunity to sample a few as well as chat with Michael about my love for different rums and how much I enjoy the Plantation rum products. He was very generous with his time and sharing his insight about rum and the endless options it offers. His passion for rum and Plantation was clear… I think that’s one of my favorite things about tiki/rum is talking with people who are passionate about what they do and Michael was no exception.

From a tasting perspective, I was able to enjoy the Barbados XO and the Trinidad 1997. I have to say that the Trinidad is unlike any rum I’ve had the pleasure of experiencing. It is smoky and nutty, you can taste the Peat Whiskey from the cask then there is a bit of tobacco and vanilla on the end that lingers. Hopefully I will be able to find a bottle of my own, though, I know that sometimes can pose a challenge… especially in Central Florida where pickings can be slim. (Michael, if you end of reading this, tell me where to look!)

(Can I take a quick minute to say that I’ve had the pleasure of interacting with a number of members of the Plantation Rum team over the past few months and all of them have been wonder individuals. They are always willing to discuss their craft as well as their products, and they are genuinely interested in hearing about other people’s love for rum.)

After some tastings I then asked Nick if he could put together a Pagan Idol Mai Tai for me… he was extremely generous with his craft and I hope he realized how appreciative I was. While he was upfront that S.O.S. didn’t have all the rums that Pagan uses for their Mai Tai Rum Blend, it was a very enjoyable combination. He used some Smith & Cross and Rum-Bar Dark as well as some of the Plantation Single Cask Peru 2010 that was available. He, of course, added Pagan’s homemade Orgeat as well. I thoroughly enjoyed it and look forward, hopefully, to having a true Pagan Idol Mai Tai in San Fran in the future.

Finally, throughout the evening I had a chance to chat with some S.O.S. regulars who were on hand. Bruce was a great guy and we chatted about our own Mai Tai blends. I also had the chance to talk with Jeff about rums as he is a rum rep for several brands including Clement, Rhum J.M, Chairman’s Reserve and Admiral Rodney. He enjoyed hearing the story of “Trader Jay’s” and he, along with his lovely new wife, agreed to be my next two subscribers.

It was another enjoying Tiki Evening! The takeover was an amazing surprise and everyone I encountered from the S.O.S crew to the visiting Pagan bartenders to the Plantation gang to the friendly regulars were wonderful to talk with. It was a great, inclusive atmosphere where everyone was welcome. I very much look forward to another visit to S.O.S. in the future as well as, hopefully, crossing paths with all the individuals I had the pleasure of interreacting with. Cheers & Mahalo!

Summer of Rum: Islamorada Distilling

Every year for 39 years my family has taken a pilgrimage down to the Florida Keys for the opening of Lobster Season. While I have missed years here and there, my parents have continued the tradition without a break. This year myself, the Junior Traders and my lifelong friend Sailor Rick joined the trip.

While fishing/lobstering was the overall focus, I’m always on the hunt for a Tiki Bar or new Rum. As I was about 12 miles from the end of my drive south, Islamorada Beer Company caught my eye. I noticed something that I maybe didn’t notice on my last trip two year previous… the side of the building also says “Distillery”. I immediately reached out to the Islamorada Distilling Team and scheduled a visit with Master Distiller/Brewer Stephanie Harper.

Upon arrival, Sailor Rick and I were given a warm welcome by the Manager Larissa. She invited us to the tasting bar and went through our rum lineup.

The set up is very unique… on one side of the building is the Beer Co, with full bar and high tops and merchandise then “next door” is the Distillery where you can do tastings and purchase their liquors. Some information that Larissa provided us is that under Florida law you can’t combine a Brewery and Distillery, so they have to remain separate.

Larissa explained that the Distillery has been in business since 2017 and they currently have four rum profiles for sale to the public (as well as two gins and a vodka). We strapped in to try the Silver, Spiced, Select Barrel Aged and Dark Barrel Aged. While the Dark Barrel Aged uses black strap molasses, the others all use Pearl Select Molasses, which includes a blend of sugars from throughout the Caribbean.

We started with the Silver rum, which is aged over oak chips. It was very smooth and light. It is a great mixing rum that still holds a lot of its oaky flavor. Stephanie later explained that originally they were aiming for a 100% clear rum however the filtering was removing too much of the unique flavors. They settled on a more silver color as to not lose the heart of the rum.

We next moved on to the Barrel Aged Rum. This rum is under a continued journey and will soon be re-branded as their Select Rum. It is first distilled in a copper pot still and then run through the column for the spirit run. It is then barrel aged in new white oak barrels at a medium toast and, at the moment, aged for 8 months (soon will be a minimum of a year). The flavor profile had nice hints of vanilla and, of course, a tinge of oak. It reminded me of a lighter bourbon.

Their Spiced was next… I will say that for quite some time I haven’t really been a fan of spiced rum. I know that some on the market have a lot of additives and some are of a high quality but I tend just to avoid them all together. If I want cinnamon or cloves or vanilla in a drink then I like to just added it separately using a homemade syrup. But I went into this with an open mind and I was pleasantly surprised. Islamorada’s Spiced Rum was very “spice forward” and well balanced. It starts with vanilla and ends into a great cinnamon but without the burning of something like Fireball. I would actually almost compare it to St. Elizabeth Allspice Dram. It is a spiced rum that I wouldn’t mind having around.

Finally, we stepped things up a notch with the Dark Rum. This rum is, in my opinion, their best offering. (It won a gold medal from the International Rum Expert Panel in 2018.) Like the Select Barrel Aged, it is currently being aged at 8 months but soon will be at a year. They are using New Oak barrels with a Char 3. The Dark has gone through a revolution. Currently you can purchase batch 9 and Master Distiller Stephanie loves its “richness”. We were fortunate enough to have the opportunity to also try batch 6, which used Hungarian Spiced Oak Chips, as well as batch 10, which was BOTTLED THAT DAY.

I have to say that I loved the batch 10! The butterscotch and caramel shine and it makes it a good sipping rum. It is fun that they are bottling all their rums as Single Cask so you get a slightly different experience each time you dive in. While blending is essential for the big distilleries, single cask allows smaller, independent shops to offer some wonderful flexibility and different experiences.

After our tastings, Stephanie invited the Sailor and I back into the distillery! She was an amazing hostess and really has learned her craft (and loves to share it, which is wonderful). Stephanie was a dive instructor who really took the job of Brewer on almost a dare (“you think you can do better, then come in here and show me”). She then migrated to Distilling when, without much warning, Islamorada Beer Company was granted their Distilling license.

Currently they are doing all their distilling and barrel aging and bottling and labeling right on the premises but soon will have an additional location further north in Ft. Pierce, FL. While I like the thought of having everything happen in Islamorada, I get the need to grow and I know that having more storage space will allow for longer aging and more profiles. The plan is still to distill everything in the Keys but then use the extra space in Ft. Pierce for storage and aging. Stephanie told us that they have a Queen’s Share (saw the barrel) and Reserve in the works as well as a Rye and a Bourbon.

We were fortunate enough to be there while a spirit run was working through the column still and even were able to sample some still strength rum which, while STRONG, was extremely delicious. Not sure if an overproof rum in in their future however, I’d purchase it if it comes to pass.

We spent over 2 hours with Stephanie and Larissa and we could have stayed even longer! Their hospitality and information was invigorating and infectious but we knew they also had jobs to do. Before leaving I knew I needed some of the Dark to bring back to Trader Jay’s (and some Hibiscus Gin for Mrs. Trader) however, batch 10, my favorite, was not quite ready. Stephanie invited us next door for beverage from the Beer Company and offered to wax a few bottles of Dark Batch 10 for us. (As a side note, I tried the No Wake Zone Key Lime Coconut Ale and it was delicious and refreshing.)

For one final treat, Stephanie invited us back to watch our Batch 10 bottles be waxed and presented us with bottles 1-4. It was an extremely kind gesture and now I’m kind of hesitant to open bottle 1.

I cannot speak highly enough of Islamorada Distilling! While still very young, they are well on their way. They have an amazing staff down there at Mile Marker 82 who all offer a wonderful, casual Florida Keys hospitality. If you are in the area then I would definitely recommend stopping in to say hi and for a taste, I do not think you’d be disappointed.

Mahalo Stephanie and Larissa! We will be back!

Summer of Rum: Part 2

If you haven’t read Part 1 yet then give it a quick read.

With the Memorial Day weekend upon us, the Summer of Rum was getting ramped up as the call came in for Trader Jay to take his show on the road! Our friends, Stacy and Eric, were hosting us for Memorial Day Boat Fun and BBQ and asked if Trader Jay could mix up Mai Tais and, just like that, the Trader Jay Pop Up was born! With fresh juiced lime, rum and all the fixin’s we had a day of Mai Tais and fun.

The next big event came in the form of End of School Pool Party Extravaganza! Without getting too much into the weeds, we had a never-ending pool/porch rehab project that just kept being delayed for one reason or another. It FINALLY came to completion on the last day of school for the Little Traders. There was lots of swimming and plenty of tiki drink fun (some with fire) for parents as well as a “carefully crafted” kid-friendly tiki punch for the kiddos that was consumed to the very last drop (mix some guava/pineapple juice with some sprite and sparkling apple juice and you will have some happy Keiki).

Over the next few weeks some new rums made their way into Trader Jay’s (including Foursquare Premise and my sought after Abuelo Tawny Port, both Father’s Day gifts). Also, Salty Joel and I did some tasting of the Appleton Estate 21 year (maybe my new favorite “exclusive style” rum – the oak SHINES and you feel the age on your tongue). And while not yet making a permanent home at the Trader’s, El Dorado 21 made a guest appearance via Dr. Cocktail Carter. I think, if forced to pick, I’d give the Appleton 21 the slight edge but it might just be in my head since I seem to prefer Jamaican rum. The El Dorado was also a great sipper that is a little easier to come across in Central Florida.

I was very fortunate, through a new “rum friend”, to have the opportunity to obtain Giffard Orgeat (as well as many other syrups for experimenting). So I must give a shout out to Rum Master Eddie for providing the bar with more options. (Which means the menu might go beyond 2 pages soon!) Eddie has also made me realize that I have some rum collecting catching up to do as he is the proud owner of over 100 different bottles (I’m at around 45ish).

Finally, we capped off “Part 2” with yet another visit to our wonderful friends at Strong Water. (Have you still not read about it? Do so here! Have you still not visited? GO NOW!) Dr. Cocktail and his wonderful wife joined us on the adventure.

Rum Captain Brad was manning the helm once again with Admiral Fernado close at hand! They had us set up at the bar (which, if you’re a long time reader, you know that the bar is our preference). We had some wonderful tastings including Facundo Eximo (a 10 year-ish blend which I actually prefer over the Paraiso and the Exquisito… which we also tried). I was also fortunate to try some Ron Barcelo Imperial 30th Anniversary (careful, the wood bottom is not permanently attached, Captain Brad). While the Barcelo 30th has the number 30 on it, it seems that it is aged for 10 years but, as it indicates, celebrates the 30th anniversary of the distillery. It is a Domican Republic rum and is a great sipper… not as deep as the Appleton 21 or El Dorado but smooth. It went down really easy with hints of toffee, nutmeg and caramel.

While tasting is all well and good, the food that came was amazing and Brad mixed up some amazing drinks! It was decided by Stacy that the grog must go on Trader Jay’s winter menu. Brad also made me a variation on a Negroni… with some kind of magical Guavaberry liqueur. I am not a negroni fan and this was extremely delightful!

Finally, as we were treated to an amazing Tres Leches cake the size of your head, we did a little sampling of Ron del Barrilito from Puerto Rico. We were able to try the two star, three star and overproof (with Admiral Fernando promising the five star in the near future).

Another amazing evening at Strong Water. I know I have said it many times but it really is a gem! We are so thrilled that our friends Kim and Rum Runner Steve introduced us and the amazing, customer-centric service will keep us returning. I cannot say enough good things about Brad and Fernando (when you go, ask for them, you won’t be disappointed). Those crazy fools even let me hold a bottle of Black Tot (not taste, just hold… and smell… so, ya know, getting closer).

The Summer of Rum will probably move on… we will see if a Part three is warranted. Until then… Drink Up Me Hearties!

Rum Tasting: Bajan 1966

I was very fortune last week to obtain a bottle of Bajan 1966 Barbados Rum. Currently Bajan is only available for purchase in Barbados so I was lucky to gain access to a bottle.

There is no secret that Barbados is one of the largest rum producing islands and of great importance in the history of rum, however in learning more about Bajan Rum, I also learned some Barbadian History.  From the Bajan site:

Our regal, barrel-aged rum was named in honor of Barbados’ Independence which was granted on November 30th, 1966 after 300 plus years as a British colony. Dominated by a lucrative sugar industry, once run on the blood, sweat and tears of African slaves, this historic date marked more than our emancipation — it sparked cultural and economic change.

Rum is still the essence of Barbados, the DNA of the nation. Old-timers even call it, “the nectar of life,” there through heartbreak, romance and exultation. Day and night, on palm-fringed streets, families, friends and strangers-just-met are seduced by its dark and delicious taste. You could say that rum is the oil in our engines, the beat behind our rhythm, the spirit of Barbados.

Half a century may have passed since our Independence, but our country celebrates in serious style when November rolls around. We revel in 50 plus years of emancipation, hosting parades, socials and festivals.

BAJAN 1966 is the people’s rum, a drink for any occasion. Relax, unwind and sip that tipple. Be inspired by the spirit of freedom.

I also learned that the word “Bajan” is another term used to refer to people from Barbados and is pronounced BAY-jun.  It is actually thought to be a shortened version of Barbadian and is used by locals quite often.

Bajan 1966 is a mix of both pot still and column rums and then aged in American oak bourbon barrels. (I was, however, disappointed to not find any age statement.)

The bottle is clear, very crisp looking and the rum color has a red hue to it.  It is beautiful for sure though the gold lettering on the bottle makes it a little hard to photograph with my simple iPhone. (From their website it looks like the bottle actually is sold in a beautiful blue and gold cylinder however mine didn’t have that upon arrival.)

I invited my good friend Steve over for a sampling.

First we started with some neat and sipped it… as Bajan claims you should.  The smell is AMAZING! They do not add any sugars or perfumes (as I would prefer) and the nose is really clean and fresh. You really get a nice aroma of vanilla along with a hint of caramel.

The taste is very clean as well. The vanilla hits you first as it merges into a finish of oak and tropical fruits.  There is a slight harshness for only a half of moment on the palette but I find that comforting because it reminds me that I’m drinking rum. While we didn’t try some on the rocks, I can see how this would be the way I would sample it next time around.

Next I mixed it up in a classic Mai Tai.  I usually mix my Mai Tais with a strong Jamaican rum (per Trader Vic’s original) however the Bajan 1966 stood up fair well.  Steve really enjoyed the Mai Tai and was pleased on how Bajan was complimented by the lime and orgeat.  I will say that the curaçao was a bit overpowering against the rum for me and maybe I’d pull it back some in the future.

I think the Bajan will also shine nicely in something simple like a Barbados Rum Punch or a Rum Old Fashioned (so that’ll be on tap for the future).

I haven’t really established a “Rum Grading Scale” yet but I would give this a 4 out of 5 tikis.  You won’t find it in the U.S. but if you’re visiting Barbados then it might be a nice addition to pick up.

Fully Escape to Laki Kane London

Where do I even start to share our Laki Kane experience? It is almost beyond words but I will try to do it justice…

I will be 100% honest that there was a split moment in time that we didn’t want to leave London City Center however, in hind site, the 20 minute tube ride and 8 minute walk was WELL WORTH the effort… even in the rain.  We were greeted with an extremely warm welcome by Georgi Radev, Creative Director for Laki Kane and other amazing members of the team. (As a side note, I want to apologize to the Laki Kane team because I am horrible with names and wasn’t able to remember everyone… but know you all offered first class hospitality.)

The entrance, like many great tiki bars, is unassuming.  It looks like a storefront, however, different than others, you can see inside… possibly a ploy to lure guests into the tropical paradise?  Then, as you entered, there is a covering on the windows that almost mask the outside as a island/ocean view. As we walked to our seats at the bar, Georgi provided a tour of his escape.  He spoke with such love and passion… much like I start to speak when talking about my small DIY Tiki Bar.  The tables and decor aren’t just “there”, there is a purpose to them with each section of tables representing a different tropical escape (The Caribbean, Thailand, Polynesia and Indonesia).

As we sat were we welcoming (again) by the attentive bar team and offered a wonderful mint and lime welcome drink.  It was light and aromatic and the perfect precursor as we indulged in our menus.

In true Trader Jay fashion, I have to start with the eponymous drink, so I asked for a Laki Kane (Lucky Sugarcane).  Mrs. Trader started with a recommendation from Georgi, the Guinness Punch in Manhattan. The Laki Kane was very light, and fruity but not too sweet. It blended coconut water with passion fruit and rum. It was a great compliment to the Guinness Punch in Manhattan… this drink was deep, complex… a work of art.  It took the classic Jamaican Guinness Punch and added the sophistication of a Manhattan for a regal drink.

With our first drinks in hand, Georgi whisked us upstairs to show us something new they were almost ready to roll out upstairs… the Spiced Dry Rum Club.  It is truly an experience I’ve never seen and am a little sad that I wasn’t able to partake. During the 2 and a half hour experience you sit at your own pot still, learn all about the history of rum whilst distilling and creating your own a bottle of flavored rum to bring home!  Then, your recipe is saved into their database so, at any point, you can re-order your rum.  (Georgi, how do you feel about starting one of these in the U.S.?)

After our extended tour we returned to the bar and continued to explore and enjoy the menu.  We had some food and it was all delicious, but we came for the drinks… Here are the others that we enjoyed:

  • The Mahi Mahi (Trader Jay): The bar team seemed to agree that this was one of their favorite drinks.  The layering and coloring was SPOT ON… just like a mahi mahi fish.  The drink was good as well, a nice overproof rum with fresh fruits and even some tangerine sherbet shaken in.
  • Southern Lights (Mrs. Trader): This drink featured one of Mrs. Trader’s Favorites… Bombay Gin.  This fresh drink featured star fruit (carambola) juice… something that you rarely see. It was the right level of sweet and tart. The bonus was that it comes with a souvenir Laki Kane tiki necklace! SCORE!!!

  • The Rita Hayworth (Mrs. Trader): This is Laki Kane’s take on a Margarita. It has the key flavors of a marg but with some additional feel.  The pineapple is a nice touch as well as the Blood Orange (Solerno) liquor replacing triple sec. The Morano glass vessel is beautiful and the fired lemon on top gives it an aromatic edge.

  • The Pin-Up Zombie (Trader Jay): This one was my favorite for Multiple Reasons…
    • I love “Rum Forward” drinks where the rum is 100% the star
    • Who doesn’t love a drink on FIRE?!
    • I enjoy the fact that, as Georgi put it, that they like to take some of the classics and put their own spin on it. With the Pin-Up Zombie there is a hint of “pine”… yes, I said PINE.  It is so subtle but gives it that different ending that makes you think “what was that? I liked it!”
    • I am a sucker for an amazing Tiki Mug and this is one of my new favorites! There are plenty of Zombie mugs out in the world… I enjoy my Shrunken Head from Trader Sam’s… however I have yet to see a female zombie. The design is beautiful and unique and I’m thrilled that I was able to bring her home in 1 piece. (Georgi explained that they have a local artist design all their mugs and I thought that was remarkable… there were many great designs and I’m thrilled that I was able to bring home two!)

  • Tropical Fever (Trader Jay): This is probably the most “out there” drink I have had in a long time and it, like the rest, was amazing and wonderful.  It is a take on “High Tea” but mixed with the caramel tea is rum, maple syrup, grapefruit juice and… wait for it… peanut butter!  Yes, PEANUT BUTTER!  And, if you are a fan of it like myself then it is the tiki drink you have dreamt of.  It even has a dry ice component so that “steam” is released from the teapot it is served in.

Before I wrap I want to point out some other things that took the Laki Kane experience to the next level…

They use either Bamboo or Pasta straws!!!  While I don’t agree with the whole “if we stop using plastic straws then they world will be saved” movement, I can appreciate people trying to limit the waste. What I cannot appreciate is a paper straw!  So hats off to Laki Kane using pasta! It is for sure more expensive but a much better alternative than paper.

The garnish game was top notch! They opt for all natural garnishes instead of plastic stirrers and toys… while I love me a good stirrer, these drink toppers kept with the fresh ingredient theme and were just as fun, beautiful and creative.

Finally, the table “doorbell”… this is not an original idea but I like the thought process. Each table has a device that both says who the table is reserved for as well as can be used to call your server when you need a new drink. This is especially helpful on a crowded Friday or Saturday evening. Since we sat at the bar we didn’t need one but nice to see that one was ready for us!

In parting can I just say that Laki Kane is a MUST visit! Everything about it is FIVE STARS, 10 out of 10, two CocoThumbsUp! The decor is wonderful and thoughtful, every drink we had was better than the last and, most important, the staff was amazingly hospitable and top of their class!!! Keep it up, Laki Kane Team, I cannot wait to find a reason to return!!!