Newcastle-based band Rum Jungle is set to embark on a regional tour across Australia, performing for fans in 22 major cities from Adelaide and the Gold Coast to regional Wagga, Townsville, and Torquay.

The tour comes on the heels of their latest single, “Did The Morning Let You Down,” and their critically acclaimed EP, Hold Me In The Water. This EP has catapulted the band to new heights, culminating in sold-out shows in major cities and a successful stint in the UK.

Rum Jungle’s regional tour is a testament to their rising popularity and dedication to reaching fans in all corners of the country. The four-piece band from Newcastle, affectionately known as “Newy,” is known for their energetic performances and catchy tunes that resonate with a broad audience.

Tickets for this highly anticipated tour are on sale now. Fans eager to catch Rum Jungle live can visit the band’s website for more information and to purchase tickets.

This tour is set to be an unforgettable journey. Explore the tour dates and specifics below to find out when Rum Jungle will be performing in a city near you.

Experience the thrill of seeing one of Australia’s top bands perform live!

Friday, 19th July – Adelaide Showground, Kaurna Lands, Adelaide, SA

Saturday, 20th July – Beach Hotel, Bundjalung Lands, Byron Bay, NSW

Sunday, 21st July – Miami Marketta, Gubbi Gubbi Lands, Gold Coast, QLD

Thursday, 25th July – UC Hub, Ngunnawal Lands, Canberra, ACT

Friday, 26th July – King St Bandroom, Awabakal Lands, Newcastle, NSW

Saturday, 27th July – Ocean View Beach Club, Darkingjung Lands, Wamberal, NSW

Thursday, 1st August – Jungle Duke Hotel, Wiradjuri Lands, Wagga Wagga, NSW

Friday, 2nd August – Marlin Hotel, Yuin Country, Ulladulla, NSW

Saturday, 3rd August – Avalon RSL, Eora Lands, Avalon, NSW

Thursday, 8th August – Haba, Bunurong Lands, Rye, VIC

Friday, 9th August – Torquay Hotel, Wadawurrung Lands, Torquay, VIC

Saturday, 10th August – Volta, Dja Dja Wurrung Lands, Ballarat, VIC

Friday, 16th August – Solbar, Kabi Kabi Lands, Maroochydore, QLD

Saturday, 17th August – Cleveland Sands Hotel, Quandamooka Lands, Redlands, QLD

Thursday, 22nd August – Seabreeze Hotel, Yuwibara Lands, Mackay, QLD

Friday, 23rd August – Otherwise, Bindal Lands, Townsville, QLD

Saturday, 24th August – Edge Hill Tavern, Yirrganydji Lands, Cairns, QLD

Friday, 30th August – The River, Wadandi Country, Margaret River, WA

Saturday, 31st August – Indian Ocean Hotel, Nyoongar Lands, Scarborough, WA

Sunday, 1st September – YMCA HQ, Whadjuk Noongar Lands, Perth, WA

Friday, 6th September – Republic Bar, muwinina Lands, Hobart, TAS

Saturday, 7th September – Royal Oak Hotel, palawa Lands, Launceston, TAS

Tickets via the band’s website

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The post Rum Jungle Announce 2024 Regional Australian Tour appeared first on Music Feeds.

ALB® Vodka Joins Forces with JetBlue as the Exclusive Vodka Selection on Board

ALB® Vodka is thrilled to announce its collaboration with JetBlue, celebrated for its superior service and as New York’s Hometown Airline®, now featuring ALB® as its exclusive vodka partner. This partnership highlights a shared ethos and commitment to enhancing the inflight experience with a superior selection of beverages, now available on all JetBlue flights, in both Mint and core experience sections.

“JetBlue, representing the spirit of New York, is excited to incorporate a local favorite, ALB Vodka, into our passenger experience,” commented Jayne O’Brien, JetBlue’s head of marketing and customer support. “Offering ALB Vodka enriches our carefully chosen beverage menu, providing top-notch options in Mint and an outstanding liquor choice for our core seating passengers.”

Originating from Albany, New York, ALB® Vodka has not only captured the hearts of New Yorkers but has also seen a marked increase in sales nationally, extending into major restaurant chains, luxury hotels, sports arenas, and even expanding into the Caribbean markets. This expansion points to ALB® as a leading figure in the spirits industry today.

“This significant collaboration with JetBlue, a leader in aviation and customer experience, marks an exciting new p for us. We remain dedicated to our partners, customers, and especially to producing premium vodka,” said Brian Grimsley, National Sales Director.

Produced using world-famous New York water and charcoal-filtered for purity, ALB®’s process ensures a premium product that celebrates its New York roots and illustrates its dedication to excellence. The brand’s commitment to authenticity and quality aligns seamlessly with JetBlue’s vision, making this partnership a natural evolution for both New York icons.

This partnership adds more customer-centric options to JetBlue’s inflight experience and also solidifies ALB®’s position, not only as the spirit of New York, but also as the next generation’s vodka.

ALB® Vodka and JetBlue are excited to embark on this journey together, offering customers a taste of New York’s finest as they travel to destinations far and wide. As two brands rooted in innovation, quality, and the New

York spirit, this partnership promises to elevate the inflight experience to new heights.

About ALB Vodka:

ALB® (/ā’el’bē/) Vodka is a top-tier, gluten-free vodka distilled from 100% American corn and crafted in Albany, New York. It’s celebrated for its genuine, original narrative and its commitment to quality and affordability. Embracing the vibrant essence of New York, ALB® Vodka is rapidly becoming established in prominent places and is recognized as one of the quickest ascending independent spirit brands across the nation and internationally. For further details visit albvodka.com.

Contact Information

ALB Vodka Corporate Communications
Hello@albvodka.com

SOURCE: ALB® Vodka

View the original press release on accesswire.com

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Every year, we all encounter the simple yet puzzling challenge of finding the ideal gift for those who claim to need nothing or are difficult to shop for.

Fortunately, we have a straightforward solution to this timeless dilemma: alcohol.

Alcohol, or alternatively some type of food for non-drinkers, serves as the perfect continuing gift, allowing the recipient to enjoy it on their terms and ensuring it’s a pleasure to receive rather than another item taking up space.

Duppy Share’s rum is a particularly striking choice that not only catches the eye but also becomes a celebrated fixture in one’s home, perfect for any social gathering, whether it be a poker night or dinner celebration.

The celebrated brand known for its Caribbean rum has introduced a new range of gifts, perfectly timed for Father’s Day, though ideal for any enthusiast of rum.

Available options include Duppy Share Aged Rum, which is a harmonious mixture of Caribbean rums that have been aged; Duppy Share Spiced Rum, infused with accents of pineapple, kola nut, and exotic island spices; and Duppy Share XO Rum, a luxurious blend of rums aged five, eight, and 12 years from Barbados, offering a rich and indulgent taste experience.

Each rum selection is packaged in an attractive gift box and includes an engaging backstory of the brand’s origins.

George Frost, the founder, shared in a recent interview that the idea for the name “Duppy Share” emerged from a conversation he caught while vacationing in Barbados.

“I heard the bartender explaining to someone that in whisky production there’s something known as the angel’s share, which involves the evaporation of whisky that supposedly ascends to the heavens. However, he mentioned that in the Caribbean, they have a different belief,” Frost recounted.

“They imagine that mischievous spirits, called duppies, sneak in to steal the rum, then throw a grand celebration. Curious, I asked what that phenomenon was called. Surprisingly, he told me it was known as the duppy’s share, a term he wasn’t often asked about.”

This was the inspiration behind the creation of a new brand.

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You can find the full Duppy Share gifting range here, and find out more about the gift packs, below.

Including the Duppy Share Aged Rum 70cl, this award-winning blend of aged Caribbean rums is sourced from two of the world’s most prestigious distilleries. The Duppy Share blend contains a mix of three-year-old 100 per cent Pot Still Rum from the Worthy Park Distillery in Jamaica and the five-year-old Column Still rum from the Foursquare Distillery in Barbados.

The Duppy Share Spiced Rum 70cl combines two-year-aged rums from Jamaica and Barbados, featuring flavors of pineapple, kola nut, and island spices. This blend has garnered recognition with two stars at the Great Taste Awards and is ideally suited for mixing.

The Duppy Share XO Rum 70cl is crafted from a mix of five, eight, and 12-year aged column still rums from Barbados. Offering a luxurious experience, this rum presents a blend of velvet caramel, tamarind, toasted coconut, and violet. It is excellent when served neat or in an old-fashioned cocktail.

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Dear Dad,

Today marks another birthday of mine, and this time it lands on a Sunday. The concepts of time, months, years, celebrations, or even calendars mean nothing to you now that you’re no longer here. At least, that’s what I imagine.

This morning, as I penned my annual birthday journal entry—a tradition I cherish—I noted bitterly that this was the first time I wouldn’t receive your cheerful birthday call. You used to ask “How’s the weather up there in New York?” and inquire about when I’d use the fifty-dollar Applebee’s gift card you always sent, which invariably arrived three days early.

As I delved into those birthday memories—the ones I’ve recounted year after year, including the last decade—I realized that this reminiscence would turn into yet another letter to you. This birthday feels markedly poignant and distinct, simply because you’re not here with us anymore.

There wouldn’t be a festive birthday greeting or a call, but my recollections of you at our yearly Fourth of July family barbecue linger on. I remember how you diligently kept us children at bay from that old, rusty grill as you waited patiently for the coals to turn white and perfect for grilling Mom’s thin homemade burgers.

The summer of 1971 in Bayonne on East Thirty-Third Street continued to unfold memorably. I recall waking up early to the oppressive humidity, a precursor to yet another sultry day. Our house lacked ubiquitous air conditioning; only the first level enjoyed the luxury, located as it was in your bedroom window, remember?

We couldn’t afford a cooling system for every room, so naturally, you and Mom reaped the benefits of chilled evenings while we kids endured night after sweltering night. My bedroom window remained perpetually open throughout that summer, or at least until I grew weary of the briny odor of fish that drifted in from the nearby port when the tide was low.

I would leave the house quietly at 6:00 a.m. to walk along the empty Broadway streets towards West Twenty-Eighth Street, heading to St. Henry’s to attend the 7:00 a.m. Mass with Father Duncanson. He always welcomed me warmly with a smile and a gentle thumb blessing on my forehead. In gratitude, I made sure to assist in the Mass without any mistakes – no delays, no accidents with the holy water or wine.

One warm summer evening around six, Father paid a visit during dinner time to us four ‘apostles’ as we sat in the hot kitchen. (Dad, you often proudly claimed our middle names after the Gospel authors: Richie as Matthew, Joel as Mark, me as Luke, and you as John, remember?)

You had called us in from playing stickball to clean up and change into fresh T-shirts for the occasion. Dinner with Father Duncanson or any other parish priest was always a cause for celebration, sometimes even warranting dessert like ice cream to help us beat the relentless heat.

That evening, Father Duncanson was dressed in his clerical attire, complete with his white collar. His hair was neatly cut and styled, a stark contrast to his appearance during our last vacation.

I could detect the scent of his Old Spice aftershave, reminiscent of the fragrance you used when you shaved every other week. Likely overwhelmed by his own perspiration in our stifling home, he proposed a refreshing idea to take us on a night cruise on the Staten Island Ferry following dinner.

At the time, I was unfamiliar with the ferry. You were behind the wheel that evening, Dad, while Father Duncanson occupied the front seat. In the back, my brothers and I jostled about in our Ford Fairlane station wagon, the very basic model you chose, lacking air conditioning.

What was it about staying cool that seemed to bother you? Was it always a monetary concern? Did you think it was an extravagance we couldn’t justify, or did you perhaps find some strange comfort in the heat?

You never provided an answer, so all of us rolled down our windows as we drove to the furthest end of town, crossing the Bayonne Bridge into Staten Island, heading for the St. George Terminal located in the borough’s northeastern part.

I recall Father Duncanson handing each of us a nickel to put in the antiquated turnstile before we dashed onto the waiting ferry. Imagine that, Dad. It cost Father Duncanson just fifty cents to take us on an evening cruise around New York Harbor. We felt like we were on top of the world!

On the ferry, I stood with my brothers at the forefront of the upper deck, the breeze tussling our hair, the salty sea air soothing our flushed cheeks. I was mesmerized by the swirling water below, then looking up to be greeted by the Statue of Liberty as the ferry embarked on its twenty-five-minute journey to Whitehall Terminal in Lower Manhattan.

It was a moment much like Dorothy might have felt seeing the Emerald City for the first time in The Wizard of Oz. New York City, illuminated by its towering skyscrapers and myriad wonders that my young mind could scarcely fathom, seemed to promise the chance to fulfill yearnings I had yet to define.

I felt an exhilarating surge of life within me, a sense that life as I knew it was poised to change, and we hadn’t even disembarked from the ferry yet.

During the middle of our journey, Father Duncanson gestured towards the skyline where the faint gleam of what appeared to be a chapel or church shimmered. He mentioned it was a place where sailors would come to attend services after long periods at sea, and we could visit it once we disembarked in Manhattan.

As we left the ferry, I recall walking towards the church’s entrance, though I don’t recollect us stepping inside. Likely, we were pressed for time and needed to catch our ferry back to Staten Island before journeying over the Bayonne Bridge to our familiar abode on Thirty-Third Street.

This introduction to New York City, alongside Dad, marked my initial encounter where I felt both teased and tempted to delve deeper into its enticing mysteries, even as a young boy of eleven.

Upon returning, my brothers and I retreated to our overheated rooms to prepare for bed, while you and Father Duncan remained in the kitchen, sharing conversations over cigarettes at the table.

I stumbled into the kitchen, struggling to find sleep amid the stifling heat. Drenched in perspiration, still weary from the day’s ferry journey, I yearned for a cool refuge. The kitchen glowed under a stark white light, where smoke faintly danced, and I noticed you and Father Duncanson at the table, a bottle of Seagram’s Seven whiskey open between you. Each of you had an empty shot glass before you.

(I remembered the brand, Seagram’s, because it was the same one you kept hidden deep within the top shelf of your closet in the bedroom, brought out only for special occasions like Christmas, New Year’s, or tonight, with Father Duncanson’s visit.)

Desperate for some relief, I asked if I could retreat to your air-conditioned room until Mom returned from work. You nodded, dismissing me with a wave as you reached for the bottle to pour another round for yourself and the priest.

Overwhelmed by exhaustion and the heat, I ambled down the hallway, pushed open the door to the blissful chill of your bedroom. I navigated through the darkness to Mom’s side of the bed—she always preferred sleeping on the left, right, Dad? I nestled into her spot, curling up under a thin sheet, my face buried into the soothing coolness of her down pillow, and was soon enveloped by a profound, serene slumber.

I awoke with an urge to urinate, but the comfort of Mom’s spot in the bed was too much to leave. I had not moved since falling asleep, yet when I did stir, I discovered a soft hand inside my underwear and gentle fingers caressing me.

Suddenly alert, I thought, What is happening? I was in Mom’s place in the bed, but who was pressed against me? And whose breath, tinged with the smell of whiskey, was I feeling on my neck?

Realization dawned and my panic surged: It was Father Duncanson beside me, in your bed, and he was molesting me while I slept in what should have been Mom’s safe space.

Take a moment, Dad, to let this memory sink in. Perhaps you’ll need a minute, or an hour, or perhaps even fifty-one years – the same amount of time this memory has circled in my thoughts, now as a sixty-two-year-old man.

In reality, it’s been a lifetime since this incident occurred. Did I mention it took place under your supervision, in your bed, involving our parish priest, the eminent Father Duncanson?

Indeed, I believe I just did. Yet, it feels as if it occurred merely last night! The more I dwell on the memory, the more I sense the same feelings of violation, betrayal, and anger that initially overwhelmed me.

Let me clarify, Dad. My feelings of being violated, betrayed, and angry have only deepened because I’ve been harboring this secret for fifty years, while you have never acknowledged its occurrence.

You might wonder, what ensued afterward? I moved to my left, Father Duncanson’s hand slipped from my underwear, and I quietly left your bed. tiptoeing through the stillness to your bedroom door, I opened it, stepped out, and gently closed it behind me, it making hardly a sound.

I hoped to leave the room quietly, either without alerting Father Duncanson or avoiding his grasp. If he was already awake, I feared he would silence me with his hand and drag me back to the shadowy confines of the bedroom for his sinister intentions, reminiscent of a chilling horror scene.

Breaking free into the living room, I was greeted by a refreshingly cool atmosphere despite the outside heat. The early morning light gently filtered through the thin curtains, heralding the dawn.

Stealthily, I moved across the carpeted floor to my own bedroom and eased the door open. Inside, my mother was sleeping soundly on my bed. Known for her light sleeping due to constant worry, she instantly woke up, alarmed.

“What’s the matter, what’s going on? Is everything all right?” she inquired anxiously.

“No,” I whispered back, “Father Duncanson had his hand in my underwear… he was touching me.”

That was all I said, Dad, promise. Mom said nothing, promptly got up, brushed a clump of hair back from her face, gave me a quick hug, helped me into my bed, and covered me with a sheet.

“Go back to sleep,” she whispered and left.

I tried to do as she said, but it wasn’t easy as I was already replaying in my confused mind what had just happened to me. I was still tired, so I closed my eyes and fell asleep. I remember waking a few hours later in the full light of morning, still thinking about the incident, wondering if it might have been a dream.

I rubbed my eyes as I walked into the kitchen. You and Mom stopped talking about whatever you were talking about, and I looked around and asked where Father Duncanson was.

He had already returned to the rectory, dealing with priestly duties, as Mom mentioned. I remained quiet, my gaze fixed on the kitchen sink while I washed the dishes.

“Okay,” was the only response I recall giving, silently hoping for either you or Mom to address the glaring, unspoken issue between us. Yet, communication was never our family’s forte, particularly not about matters of such gravity, thus silence prevailed.

My mind wrestled with a mix of emotions—confusion, guilt, shame, sadness—perhaps all these, perhaps something more. You both refrained from asking any questions, sparing me from needing to respond.

Meanwhile, I was teeming with inquiries of my own, lacking the courage or opportunity to voice them. There was nothing else to discuss, right, Dad? Best to just keep moving forward without making a fuss.

Summer was drawing to a close, and another game of stickball with the neighborhood kids from Willow Street was looming. In just a few weeks, I’d start eighth grade.

Len Prazych has been engaged in professional writing throughout most of his adult career, starting as a freelancer, later running his own public relations, marketing, and advertising firm, and eventually serving as the editor-in-chief of a weekly industry publication. My Fathers: Letters of Healing on a Quest for the Truth marks his debut as a book author.

This article is an excerpt from My Fathers: Letters of Healing on a Quest for the Truth.

The opinions shared are solely those of the author.

Do you have a unique experience or personal story to share? See our Reader Submissions Guide and then email the My Turn team at myturn@newsweek.com.

Newsweek is committed to challenging conventional wisdom and finding connections in the search for common ground.

Len Prazych has been a professional writer for most of his adult life, first as a freelancer, then as owner of his public relations, marketing and advertising company, then as editor-in-chief of a weekly trade magazine. My Fathers: Letters of Healing on a Quest for the Buildings is his first book.

Len Prazych has been a professional writer for most of his adult life, first as a freelancer, then as owner…

Yellow Umbrella bringing restaurant, market, tasting room to Scott’s Addition

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Cirrus Vodka is set to inaugurate a new tasting room at the Ballast complex in Scott’s Addition by August.

The upcoming tasting room from Cirrus Vodka aims to provide tastings, cocktail services, and an event venue with indoor accommodation for 40 guests alongside an expansive courtyard area for outdoor seating. The Ballast site is intended to serve as the prominent retail outlet for Cirrus.

Cirrus Tasting Room illustration.

“We are excited about our expansion into the historic Ballast facility,” mentioned Tom Ellington, the sales and marketing director at Cirrus Vodka.

Cirrus Tasting Room bar

“We’re very interested in being in a higher foot traffic area. As our brand has grown over the past several years, we wanted to develop a really upscale, front-facing flagship tasting room that people would associate with our high quality vodka,” he said. “We want the tasting room to reflect the quality of our product and be a fun place for people to visit.”

Early rendering of Ballast, the restaurant, market and tasting room project from Yellow Umbrella headed to Scott’s Addition.

The Ballast development project is being spearheaded by Yellow Umbrella, the local seafood and gourmet grocer owned by the Brown family.

The Richmond seafood store acquired the previous Blue Bee Cider location at 1320 Summit Ave. for $2.9 million towards the end of 2022 and is currently renovating the area.

There are plans for a courtyard at Ballast in Scott’s Addition.

Yellow Umbrella intends to launch a market offering fresh seafood, meats, prepared meals, and groceries in August at the new location.

Additionally, a full-service restaurant and raw bar is expected to open at a later time, potentially in September.

Renovations are in progress for the Ballast Project, previously occupied by Blue Bee Cider and recently acquired by Yellow Umbrella. (March 1, 2024)

Initially serving as the City Stables, the structures dating back to the 1940s were refurbished by Blue Bee Cider in 2006, transforming it into a beloved venue characterized by its historic cobblestone buildings and an inviting open-air courtyard.

The Browns are extensively remodeling the facility to adapt it for market and dining purposes. They are placing considerable focus on enhancing the internal courtyard, which is ensconced by the cobblestone structures, with elaborate plans for both hardscaping and landscaping.

The new restaurant at Ballast is designed with garage doors that lead out to the courtyard and features a pergola to enhance the dining and social experience.

Yellow Umbrella, the seafood and gourmet grocer located on Patterson Ave., has plans to inaugurate its Ballast project in Scott’s Addition this summer.

The project’s architectural design is managed by 510 Architects, while J.M. Scott Construction is playing the role of the general contractor.

“We’re very excited about the restaurant. The renderings look incredible, and we are fortunate to have a talented chef guiding us in realizing this concept,” Thomas Brown explained to the Times-Dispatch earlier this year. Further information about the restaurant will be disclosed in the near future.

Cirrus Tasting Room lounge.

The Cirrus Tasting Room is being designed by Campfire & Co, a local branding and interior design firm.

The new menu will highlight the versatility and quality of Cirrus Vodka with different styles of cocktails, including rotating seasonal and nonalcoholic options.

The tasting room on Ownbazmy #3 Lane will remain open during the transition with limited hours and will eventually be dedicated to production.

Early depiction of Ballast, the dining, market, and tasting room venture from Yellow Umbrella set to arrive in Scott’s Addition.

Illustration of the inner courtyard at Ballast.

Additional perspective of the proposed courtyard at Ballast in Scott’s Addition.

Colleen Curan (804) 649-6151

ccurran@timesdispatch.com

Living Editor

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Yellow Umbrella bringing restaurant, market, tasting room to Scott’s Addition

From David Whitby, the former owner of Yellow Umbrella, Shoreline Seafood Market is now open at 10614 Patterson Ave. in the Canterbury Shopping…

The new Blue Bee Cider makes it home in a former industrial building just off Staples Mill Road that’s been completely renovated.