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The French cabinetmaker not only crafted furniture but also produced wine and created one-of-a-kind bottles for its transportation.
The New Orleans Museum of Art is home to a fascinating collection of wine bottles that were made by the French company F. Seignouret & Co. in the 1840s. These bottles are not only beautiful examples of French glassware, but they also tell an intriguing story about the life and business ventures of François Seignouret.
François Seignouret was a wealthy French immigrant who arrived in Louisiana in 1808. He quickly established himself as one of New Orleans’ finest cabinetmakers, with his work being featured in prestigious collections such as NOMA, The Historic New Orleans Collection, and the Presbytère. However, Seignouret also had another side to his business that is not as well-known.
In addition to his cabinetmaking, Seignouret was also involved in the wine industry. He had a passion for cultivating grapes and producing wine, which led him to purchase a vineyard in the Bordeaux region of France in 1822. But Seignouret didn’t stop there. In 1838, he made a significant investment by buying a glass-bottle factory in France specifically for the production of bottles to hold and transport his wine.
The wine bottles made by Seignouret’s company are remarkable. They have a transparent but dark olive hue, and each bottle features an embossed seal pressed into the glass. This circular seal bears the inscription “F. Seignouret & Co.” along with an American eagle and small five-pointed stars.
Two of these exquisite wine bottles can be viewed at the New Orleans Museum of Art in an installation of 90 objects in Café NOMA. Alternatively, you can visit the Seignouret-Brulatour House at 520 Royal St. to see The Historic New Orleans Collection’s exhibition galleries.
The story of François Seignouret and his wine bottles is a reminder of the rich history and diverse interests of the people who have shaped New Orleans. It shows that entrepreneurs like Seignouret were not only involved in their primary business ventures but also explored other industries to expand their influence and create unique products.
The next time you find yourself strolling through the French Quarter, take a moment to appreciate the fine craftsmanship and history behind the wine bottles made by F. Seignouret & Co. These bottles are not only beautiful works of art but also a testament to the entrepreneurial spirit of one man who left a lasting impact on the city of New Orleans.
Jack Daniel’s New Rye Whiskey, which was subjected to a taste test, disappointingly falls short and highlights an excessive use of oak.
Some things are worth trying once or twice, and then never doing again: skydiving, ketchup on spaghetti, and hot yoga come to mind. In the whiskey world, certain cask finishes that fall into this category of things that should probably not be repeated after the first or second go, and the new Twice Barreled Heritage Barrel Rye from Jack Daniel’s is proof of this concept.
As I’ve written about many times before, kudos to Jack Daniel’s for expanding well beyond its flagship Old No. 7 by experimenting and releasing a wide range of often great and always interesting whiskeys like the 10 and 12-year-old age statements, single malt, Distillery Series (most of which are cask finished), and single barrels.
The latest release in that last category is a rye whiskey aged for five years and then placed into Jack’s proprietary heavily toasted Heritage barrels for an additional two years and bottled at 100 proof. Unfortunately, this lengthy finish is overbearing.
The distillery added a rye whiskey to its core lineup in 2017, and it’s a good whiskey that retains those classic Jack banana and fruit notes while adding a nice dose of pepper and spice. But I found this version of the rye, made from the same 70 percent rye mashbill, to be virtually unrecognizable because of the influence of the toasted oak finish, sort of like a muted version of the effect that amburana wood has on whiskey.
A toasted oak finish this lengthy—at two years, really more of a secondary maturation—has turned this whiskey into a cinnamon and nutmeg spice bomb with toasty tannins on the palate taking centerstage and dominating anything else going on here.
There are certainly people out there who will enjoy this whiskey, but I recommend trying anything else in the range of other excellent options currently in the lineup instead.
Of course, Jack Daniel’s didn’t invent the toasted oak finish—Michter’s actually takes credit for that by launching its Toasted Barrel whiskey nearly a decade ago in 2014. Those bottles often sell for triple their asking price on the secondary market, but I generally think they fall into the same trap as this rye with an aggressively woody palate.
I’d argue that the same holds true for versions from Elijah Craig, Daviess County, Penelope Bourbon, and Wheel Horse. One exception was the 2021 release of Wild Turkey Master’s Keep One, a whiskey finished in toasted oak that actually worked with its well balanced palate.
There are absolutely some great cask-finished whiskeys out there, even some that are finished in a ridiculous number of barrels. But maybe, just maybe, there are certain barrels that don’t need to be used for this, and some whiskeys are fine just the way they are without a secondary maturation.
Electric insight into the power struggle in Uganda is provided by Bobi Wine: The People’s President review.
A Game-Changing Documentary: Bobi Wine’s Fight Against Uganda’s Corrupt Regime
Imagine a world where a popular Afrobeats star transitions into a presidential opposition candidate, determined to bring down a corrupt regime. Such is the story of Bobi Wine, a shining example of hope and resilience in Uganda. In this gripping documentary, we witness the transformation of a once carefree musician into a serious, determined advocate for change.
From the very beginning, Bobi Wine exudes an infectious charm and enthusiasm that comes from being adored by his fans. However, as the narrative unfolds, we see a different side of him – one that has been deeply affected by his run-ins with the ruthless incumbent president, Yoweri Museveni. Museveni, who has been in power since 1986, refuses to step down voluntarily, even rewriting the constitution to extend his rule.
In 2018, Museveni changes a clause that had previously prevented individuals above 75 from running for the highest office. This move prompts Bobi Wine, with the unwavering support of his wife, Barbie, to intensify his opposition against the regime. Gradually, he moves from creating catchy protest songs to launching an official political campaign. However, the response from Museveni’s regime is swift and brutal – Bobi Wine is arrested and subjected to severe beatings while in custody.
Yet, instead of breaking his spirit, the experience only strengthens Bobi’s resolve. This narrative draws parallels with the acclaimed documentary on Russian opposition leader Alexei Navalny. However, while that film resembled a carefully constructed thriller, “Bobi Wine: The People’s President” propels us onto the volatile frontlines of a dangerous political battle that could have fatal consequences.
The filmmakers offer a raw and visceral portrayal of Bobi Wine’s grassroots campaign, risking their own safety in the process. Their camera captures the true extent of the corrupt political system in Uganda, leaving viewers both enlightened and terrified. This eye-opening documentary gives us a glimpse into a world plagued by corruption and power struggles, where individuals like Bobi Wine stand as beacons of hope for a brighter future.
In conclusion, “Bobi Wine: The People’s President” is a game-changing documentary that chronicles the remarkable journey of an Afrobeats star turned politician. It showcases the indomitable spirit of Bobi Wine and his fight against the deeply entrenched corruption in Uganda. This film serves as a stark reminder that genuine change requires immense sacrifice and unwavering determination.
The 2023 New York Wine and Spirits Competition declared The World’s Best Bourbon.
Breaking News: Sherry Cask Finish Bourbon Takes Top Spot at New York Wine and Spirits Competition
Last month, the New York Wine & Spirits Competition was held in Brooklyn, bringing together some of the most discerning palates in the beverage industry for an intense three days of blind tasting and judging. Organized by the esteemed Tasting Alliance, known for the San Francisco World Spirits Competition, this year’s event saw an unprecedented number of entries from producers all over the world. While the winners in every category will be announced to the public on September 12th, we have an exclusive sneak peek at the best bourbon of the competition.
From hundreds of contenders, the prestigious top prize was awarded to a sherry cask finished bourbon created by 15 Stars, a non-distilling producer based in Bardstown, Kentucky. This limited release bourbon was bottled at a robust 57.5% ABV and originally sold for $179. It is a carefully crafted blend of straight bourbons, aged between 10-13 years and sourced from both Kentucky and Indiana. But what sets this bourbon apart is the additional several months it spent aging in casks seasoned with the famous fortified wine from southwestern Spain.
Pouring a glass of this award-winning bourbon reveals a delightful aroma reminiscent of cherry cola. On the palate, flavors of plum, raisin, and cinnamon boldly compete for attention. The complexity of this bourbon lies in the delicate balance between nutty confection and dried holiday spice, leaving a lingering taste that tantalizes long after each sip. It’s no wonder that even in its relatively short existence of a little over a year, 15 Stars has managed to amass a devoted following of whiskey enthusiasts.
Despite its higher price point, with most expressions retailing above the $100 mark, 15 Stars has gained recognition and acclaim in various competitions even before its success at the New York Wine & Spirits Competition. It scored an impressive 95 out of 100 points at the International Wine & Spirit Competition, earning double gold in San Francisco, and even securing double platinum at the ASCOT Awards. With this latest win, the demand for 15 Stars’ limited releases is expected to skyrocket.
The inspiration behind the name “15 Stars” comes from Kentucky’s historical significance as the 15th state to join the United States in 1795. The brand was founded by father and son entrepreneurs, Rick and Ricky Johnson, both natives of the Bluegrass state. Currently, their bottles are distributed in Indiana, Tennessee, Missouri, Georgia, Louisiana, and, of course, their home state of Kentucky. With their recent victory, we hope to see an expansion of their distribution to more states across the nation.
In taking home the coveted “Best Bourbon” prize, 15 Stars outshone distinguished contenders such as Buffalo Trace, including various marks from its Antique Collection, as well as offerings from Blue Run Spirits and Rabbit Hole. This victory speaks volumes about the quality and craftsmanship of 15 Stars’ bourbons, and we eagerly anticipate the brand’s continued success and growth.
While we patiently await the release of the full results next week, which will include the best single malt scotch and the best whiskey overall, we can’t help but feel excited for the surprises that lie ahead. Stay tuned for more updates on the world of spirits and the remarkable creations that push the boundaries of taste and imagination. Congratulations to 15 Stars on their remarkable achievement. Cheers!
At Prince William’s 21st birthday party, the “Vodka Luge” left Queen Elizabeth understandably perplexed.
Queen Elizabeth had witnessed many things during her long reign, but in 2003, she came face-to-face with a puzzling sight at her grandson Prince William’s 21st birthday party. The event, held at Windsor Castle, had an “out of Africa” theme, complete with extravagant decorations and entertainment. However, it was a specific element that left the Queen confused – a vodka luge in the shape of an elephant’s head.
Party planner Johnny Roxburgh recalled the moment on Channel 5’s The Royal Borough: Kensington and Chelsea, stating that when the Queen saw someone pouring vodka into the elephant’s head, she turned to him and asked, “What is that?” Roxburgh, taken aback by the situation, replied, “Ma’am, it’s a vodka luge.” Reflecting on the interaction, Roxburgh humorously added, “I could have said it was a tin of Brasso, because she just looked at me confused and said, ‘Hmmm…'”
Roxburgh previously shared details about the birthday celebration with Tatler magazine in 2018, describing William as “wonderful to work with” and “charming beyond belief.” The party included various impressive elements, such as full-size elephants made from palm husks and theatrical table centerpieces. However, it was the vodka luge in the shape of an elephant’s head that seemed to capture the Queen’s attention most.
The guest list for the event was equally star-studded, with notable attendees like Camilla Parker-Bowles, who would go on to marry Prince Charles two years later. Renowned actor Rowan Atkinson and late socialite Tara Palmer-Tomkinson were also present, along with 300 other guests. While it remains unclear if Kate Middleton, William’s future wife, attended the party, it is believed that the two were dating at the time, as they had met while studying at the University of St. Andrews.
Looking back, one can only imagine the stark contrast between Queen Elizabeth’s 21st birthday celebration in 1947 and her grandson’s extravagant affair in 2003. It is safe to say that a vodka luge was likely not part of the festivities when she herself reached that milestone. Nevertheless, despite her bemusement, the Queen’s interaction with the vodka luge only added to the whimsical nature of Prince William’s birthday bash, showcasing the lighthearted side of the royal family.
The New York Brewery aims to completely change the process of beer production.
A glass of Cool Cousin beer, made with raw (unmalted) barley). New York’s Cool Cousin Brewing is the first commercial brewing company in America to make beer entirely from unmalted barley, saving water and carbon dioxide (CO2) with each brew.
In the world of brewing, malted barley has long been considered the essential ingredient for making beer. The carbohydrates within the malted barley provide the fuel for yeast to ferment into alcohol and CO2. However, the process of malting barley is resource-intensive and not very efficient. It requires steeping the barley, causing it to germinate, and then stopping the germination with heat. This process, combined with the repeated application of water, consumes a significant amount of resources.
John Midgley, founder and CEO of Cool Cousin Brewing, recognized the need for a more environmentally-friendly approach to brewing. He decided to make beer without malt altogether, and instead use raw, unmalted barley. By adding an exogenous enzyme cocktail in the mash, Midgley was able to create wort, the sugary liquid needed for fermentation, without the need for malting.
By using raw barley and foregoing the malting process, Cool Cousin Brewing claims to save 700 milliliters of water and 32 grams of CO2 for every liter of beer produced. The enzymes in the exogenous cocktail are identical to those found in malted barley, ensuring the quality and taste of the beer.
To achieve the same results as traditional brewers, Midgley steps the mash through four temperature stops to activate different enzymes, replicating the malting and mashing process. The end result is a flavorful beer that rivals traditional brews, with the added benefit of reduced resource consumption.
Cool Cousin Brewing’s first customer was Blue Hill at Stone Barns, a prestigious restaurant with two Michelin stars. The beverage director at Blue Hill was initially skeptical about the idea of a “raw” beer, but after tasting it, she was pleasantly surprised by the fresh and grain-focused flavor.
Currently, Cool Cousin beer is only available in New York State and is made with locally-sourced barley and hops. Midgley plans to expand across America while maintaining a commitment to sourcing local ingredients. The next target market is California, where Cool Cousin hopes to brew its beer using locally-sourced grains and hops.
Cool Cousin Brewing is revolutionizing the brewing industry by proving that beer can be made in a more environmentally-friendly way. By eliminating the need for malting and using raw barley, they are saving water and reducing carbon dioxide emissions. With each sip of Cool Cousin beer, consumers can enjoy a delicious brew while knowing they are contributing to a more sustainable future.
A new interview unveils Queen Elizabeth’s response to Prince William’s vodka luge.
A Glimpse into Queen Elizabeth II’s 21st Birthday Party: The Mystery of the Vodka Luge
In the realm of British royal parties, some are extravagant affairs that evoke awe and wonder, while others hold untold secrets that can leave even the monarch herself perplexed. One such event is Prince William’s 21st birthday celebration, which took place back in 2003. Today, we delve into the intriguing details of this jungle-themed extravaganza, including the Queen’s charmingly confused encounter with a peculiar contraption known as the vodka luge.
Known for his expertise in event planning, Johnny Roxburgh, the royal family’s trusted party organizer, recently lifted the veil on the enigmatic affair during an interview on Channel 5’s The Royal Borough: Kensington and Chelsea. Roxburgh revealed that the late Queen Elizabeth II was left puzzled when she came face-to-face with a vodka luge shaped like an elephant’s head. The event, held at Windsor Castle, embraced an “out of Africa” theme, which explains the presence of this unique and perplexing centerpiece.
As Roxburgh recounts, the Queen approached him curiously, seeking clarification on the peculiar creation. “What is that?” she inquired, to which Roxburgh responded, “Ma’am, it’s a vodka luge.” In jest, he added that he could have claimed it was a tin of Brasso, as the Queen’s bemusement persisted. Nevertheless, she let out a contemplative “Hmmm” before continuing with the festivities.
Aside from the elephant-shaped vodka luge, the jungle-themed celebration also boasted the presence of musicians hailing from Botswana, as well as an illustrious guest list comprising 300 celebrities. Roxburgh aimed to captivate and entertain each attendee, and his efforts certainly paid off. Speaking to Tatler in 2018, he reminisced about the remarkable experience, emphasizing Prince William’s congenial nature and his enthusiasm for the event’s elaborate design.
According to Roxburgh, the choice of an African theme stemmed from Prince William’s personal connection to the continent and his charitable endeavors there. The young royal wanted to pay homage to his time in Africa while also raising awareness for the causes close to his heart. The Daily Mail reports that the party planner was tasked with creating an African jungle within the grandiose walls of Windsor Castle. Palm husk elephants, reminiscent of the majestic animals found on the continent, adorned the space, alongside table centerpieces that rivaled the headgear of the Lion King. And, of course, the Queen’s beloved elephant-shaped vodka luge took center stage, capturing everyone’s attention.
In addition to illuminating the mysteries surrounding Prince William’s birthday soiree, Roxburgh provided insights into his vast experience planning royal events. From lavish parties with multimillion-pound price tags to dining with the likes of Putin, he truly has done it all. Even the Queen herself has been privy to his creations, constantly requesting updates on his progress. Roxburgh fondly recalled an event at Balmoral, where a dinner for 600 guests was meticulously organized, with the Queen keeping a watchful eye on its development through photographs.
As we approach the one-year anniversary of Queen Elizabeth II’s passing, a somber occasion set to occur on September 8, 2023, the Prince and Princess of Wales will take the lead in paying tribute to their late mother. Meanwhile, King Charles III is expected to spend this solemn day quietly and privately at Balmoral, the place where his mother bid farewell to the world.
The story of Prince William’s 21st birthday party offers a glimpse into the fascinating world of royal festivities. It highlights the extravagant creations and the moments of bemusement that can arise even for one as esteemed as Queen Elizabeth II. And as we look back on her reign, we are left with fond memories and intriguing anecdotes that continue to add to the mystique and enchantment surrounding the British royalty.
Louisiana shoppers have identified homemade flavor as one of the preferred choices when it comes to root beer, according to a survey.
Root beer, the classic beverage made from the root bark of the sassafras tree, has been a beloved non-alcoholic drink for over a century. Louisiana residents have a particular affinity for it, especially on hot days when a refreshing root beer float hits the spot. Walmart, the retail giant, recently conducted a survey analyzing the top 25 items purchased from their website in each state. Surprisingly, root beer extract ranked among the most popular items in Louisiana.
The survey, based on orders from 2017, was highlighted on delish.com, revealing unique top sellers from every state. Alabama’s top item was crayons, while Mississippi favored air fryers. Texas residents displayed a love for television wall mounts, perhaps to enhance their viewing experience of the Cowboys on Sundays. Some top items were more expected, such as Green Bay Packers bath mats in Wisconsin and Peanut M&M’s in Colorado, catering to those snack cravings.
Louisiana’s love for root beer flavor is evident in the survey. Root beer extract is not only used in making carbonated sodas but is also a popular ingredient in baking and can even be enjoyed hot. However, the days of using the actual root bark have passed due to the discovery of carcinogens in it. Now, most Louisianians know that sassafras leaves are best used to make gumbo filé, a staple in the local cuisine.
Barq’s, a well-known brewing company, has been satisfying Louisianians’ root beer cravings since 1989. Zatarain’s, another local brand, has been marketing root beer concentrate since 1889. Additionally, several local breweries have expanded their product lines to include family-friendly root beer varieties.
To explore the full list of top items purchased in each state, you can check out the survey here. Root beer lovers and curious shoppers alike may find it intriguing to see what products rank as the most popular. While root beer may not be at the top of everyone’s list, it’s clear that in Louisiana, this old-fashioned beverage continues to delight taste buds and provide a refreshing option for those seeking something different from the usual array of beverages.
Why do you wonder why you enjoy the wine you prefer?
Discovering the Diversity of Wine Tastes: Exploring the Science and Philosophy Behind Personal Preferences
When it comes to wine tasting, have you ever noticed that your perception of a wine’s flavor differs from that of your neighbor? As someone who enjoys exploring new wines and unraveling the complexity of their flavors, I often find myself pondering over the unique sensations and characteristics that each glass of wine offers. However, my spouse and I have come to realize that our taste preferences diverge quite significantly. While I dive into the intricate flavors and textures of a wine, my spouse’s response is often as simple as “It tastes like wine.”
It’s not just our preferences in wine that vary; we also differ in our taste for other culinary delights. I find whiskey overpowering, while my spouse believes that raw onions can enhance a dish that I would never dream of putting them in. This raises an interesting question – what is it, besides personal preference, that influences our perception of taste?
Over a decade ago, Tim Hanni, a Master of Wine, delved into the science and psychology behind people’s differing opinions on wine in his book titled “Why You Like The Wines You Like.” In collaboration with Linda Bartoshuk, a psychologist and food science scholar, they developed the “vinotype” assessment. This assessment aims to uncover individuals’ preferences and tolerances for various external stimuli and how they relate these generalized preferences back to wine.
Taking inspiration from Hanni and Bartoshuk, my spouse and I decided to take the vinotype mini-quiz from the book. Unsurprisingly, my results labeled me as a “hypersensitive” taster, while my spouse’s categorization suggested he fell into the less perceptive “tolerant” category. This revelation dashed my hopes of gaining further insights into the nuances of “stretch wines” through shared tastings.
The discovery of this discrepancy in experience between my spouse and me intrigued us both. As a philosophy professor, my spouse embarked on a quest to explore this topic from a philosophical perspective. He delved into existing literature on taste and produced a thoughtful exposition on the “interpersonal variability of gustatory sensation.” In simple terms, his work highlighted how people can and do have different subjective experiences of taste.
In his paper, Vaughn Baltzly concluded that while concepts like “supertasters and cilantro haters” may be familiar to most people, the aesthetic implications of these interpersonal variations remain underappreciated. Just as understanding variations in sight experiences, such as near-sightedness or color blindness, enhances our appreciation of visual art, Baltzly argues that we must also reconsider how we think about cultural taste when it comes to the realm of food and drink.
Apart from exploring differences in individual tasting abilities, numerous books and articles delve into the social and cultural significance of wine consumption. Some of these publications aim to bridge the gap between connoisseurs and everyday consumers, decoding the world of wine knowledge and helping consumers find wines they will enjoy. Authors like Shea Sanderson and Jon Bonné offer valuable insights on the flavors, pairings, and personalities associated with popular wines.
Beyond consumer-focused literature, specialists in the field also examine the intellectual, cultural, and environmental significance of wine and other fermented beverages. These scholars delve into the socio-cultural and socio-environmental aspects of wine, uncovering the intricate connections between wine and society. For instance, my own work on “Fermented Landscapes” explores the implications of wine production on both a small and large scale, while Erika Szymanski’s recent monograph “From Terrain to Brain” delves into the linkages between the environment and our perception of wine.
By delving into the diversity of taste experiences, both in terms of individual differences and cultural contexts, we can gain a deeper appreciation for the multifaceted world of wine. Whether you’re a wine enthusiast, a sommelier, or an everyday consumer, understanding the science and philosophy behind taste perception can enhance your enjoyment and appreciation of this ancient beverage. So, the next time you raise a glass of wine, take a moment to savor and ponder over the intricate flavors that dance on your palate, knowing that your unique perception adds to the rich tapestry of wine’s story.
The Influence of Fermentation: Understanding Your Wine Preferences###
Have you ever wondered why you are drawn to certain types of wine? Why does that particular Cabernet Sauvignon or Chardonnay make your taste buds dance with delight, while others may leave you indifferent? The answer lies not only in the grape variety or winemaking techniques but also in the intricacies of your own physiology and social context.
Throughout history, wine has been celebrated as the world’s oldest fermented beverage. Its flavor profile, texture, and overall appeal can vary widely from person to person. It is clear that when, how, and with whom you drink wine makes a tremendous difference in terms of your personal perception and potential preference for a given bottle.
So, what factors shape your individual wine preferences? Let’s dive into the fascinating interplay between your physical characteristics, cultural background, and the environment in which you enjoy your wine.
Firstly, it is essential to recognize the impact of our physical physiology on our wine preferences. Each of us possesses a unique set of taste buds and olfactory receptors, resulting in distinct sensory experiences. These variations can lead to variations in taste perception and the ability to detect different flavor nuances in wine. For example, individuals with a higher concentration of taste buds may be more sensitive to bitter or acidic flavors, while those with a lower concentration may perceive these flavors differently.
Additionally, cultural background plays a significant role in shaping our wine preferences. Our upbringing, hobbies, and occupation all contribute to our exposure to different flavors and experiences. Growing up in a wine-producing region, for instance, may expose us to a wide array of wine styles and grape varieties from an early age. This early immersion can influence our palate and lead us to develop preferences for specific wine characteristics.
Moreover, the environment in which we drink wine also influences our perception and enjoyment of it. Imagine sipping a refreshing white wine on a warm summer afternoon by the beach, or savoring a robust red in the cozy ambiance of a dimly lit wine cellar. These varying settings evoke distinct emotions and sensations, which ultimately shape our overall experience and sense of taste.
It is fascinating to realize that our personal preferences on this ancient beverage are not solely based on intrinsic factors but are also greatly influenced by external circumstances. The interplay between our physicality, cultural backgrounds, and drinking environment creates a unique tapestry of taste preferences.
Next time you find yourself enjoying a glass of wine, take a moment to reflect on the intricate factors at play. Consider the nuances of your taste buds, the memories of wine shared with loved ones, and the ambiance that surrounds you. Embrace the diversity of this fermented elixir, as it is the sum of these influences that makes wine appreciation such a captivating journey.
Cheers to the diversity of wine preferences and the beautifully complex tapestry it weaves into our lives!
The Ritz-Carlton Yacht Collection introduces MAREA Rum as their latest exclusive offering.
A New Level of Luxury: Candela MAREA Rum on The Ritz-Carlton Evrima Yacht
When it comes to luxury travel, The Ritz-Carlton Yacht Collection has always been at the forefront. They continuously strive to provide their guests with unparalleled experiences and amenities that are truly one-of-a-kind. And now, they have taken luxury to a whole new level with the addition of a limited-edition rum aboard their newest yacht, The Evrima.
Created in collaboration with the renowned Dominican Republic rum brand Candela Mamajuana, MAREA is a rum that is crafted exclusively for The Ritz-Carlton Yacht Collection. This marks Candela’s first-ever limited edition, making it a truly special and unique offering for guests onboard the Evrima.
The partnership between Candela and The Ritz-Carlton Yacht Collection was forged on a shared commitment to quality, exclusivity, and craftsmanship. According to Alejandro Russo, co-founder of Candela Mamajuana, the aim was to create a product that not only embodies these values but also serves as a vessel for the wonderful memories experienced during the guests’ ocean voyage.
Drawing inspiration from the bespoke Caribbean itineraries that the Evrima will sail, Candela MAREA is a blend of extra-aged Gran Reserva Dominican rum. It is crafted from fresh-pressed sugarcane juice, honey, and spices. What sets this rum apart is not just its impeccable taste but also its commitment to sustainability. The distillation process is entirely powered by renewable energy generated from upcycled sugarcane bagasse.
Russo highlights that we are currently living in a golden age of luxury travel, where luxury travelers are constantly searching for something rare and unique. By offering a rare spirit like Candela MAREA exclusively onboard the Evrima, The Ritz-Carlton Yacht Collection adds tremendous value to the overall luxury experience for their guests. Every drop of this liquid gold tells a story, from the way the rum is sourced and produced to the legendary tales surrounding the signature mamajuana spice blend that flavors MAREA.
Guests onboard the Evrima can indulge in Candela MAREA neat, on the rocks, or in specialty cocktails crafted by the skilled mixologists on the yacht. One such cocktail is the Crow’s Nest, which combines Candela MAREA with Campari, pineapple, and lime juice. These drinks are served throughout Evrima’s selection of all-inclusive restaurants and bars, ensuring that guests can enjoy the exquisite taste of MAREA wherever they go on the yacht.
Ivan Ortega, director of food and beverage of The Ritz-Carlton Yacht Collection, expressed his excitement about collaborating with visionary partners like Candela. He believes that these partnerships allow them to curate indulgent experiences with coveted delights like MAREA, taking the guest journey to unparalleled heights.
Russo also sees this collaboration as an opportunity to showcase the quality and exclusivity of Dominican Republic rum and bolster its future. He believes that luxury travelers are starting to appreciate the wonders produced by this gorgeous country, which includes not only premium rum but also quality cigars, organic bean-to-bar chocolate, and single-origin coffee. With Candela MAREA, Russo and his team aim to epitomize the beauty of the Dominican Republic and its people.
The addition of Candela MAREA to The Ritz-Carlton Evrima’s already impressive collection of amenities truly takes luxury to a whole new level. It not only provides guests with an exceptional rum but also offers them a taste of the rich culture and heritage of the Caribbean. So, the next time you embark on a journey with The Ritz-Carlton Yacht Collection, be sure to raise a glass of Candela MAREA and savor the exquisite flavors that await you.