American Virgins (rum)bling on…

Get in there Caricom!
Rumpundit

Proposed legislation would limit ability of US Caribbean territories to finance economic development projects

Published on Saturday, January 30, 2010 Email To Friend Print Version

WASHINGTON, USA — A Congressional Research Service (CRS) analysis of the rum excise tax cover over program, from which Puerto Rico receives about $400 million annually and the US Virgin Islands about $90 million annually, finds that proposed legislation by the Puerto Rico Resident Commissioner would be detrimental to economic development in the US Caribbean territories if it is passed, said Virgin Islands Delegate to Congress Donna Christensen.

The report issued last week said that “passage of HR 2122 would result in severe limits on Puerto Rico’s and the USVI’s ability to finance economic development projects with this revenue source.”

USVI Delegate to Congress Donna Christensen
“This undermines the intent of the Congress when they designed the program for the territories,” said Christensen. “As the report clearly states, Congress did not outline specific uses for cover over revenue, but it recommends that it be used to stimulate and increase business activity.”

The CRS Report gives a history of the rum cover over program and how Congress intended for it to be used. It points out that the US Senate report language accompanying the Revised Organic Act of 1954 “expressed a desire that the USVI use the covered-over revenue to loosen the dependence of the USVI on periodic appropriations from the US government,” giving “the people of the Virgin Islands…a far greater degree of control over their finances.”

HR 2122 would limit the territories from using more than 10% of their covered over revenue to subsidize the rum industry on their shores. It would be retroactive, affecting already inked agreements with Diageo and Fortune Brands and it would penalize the territory providing more than 10% by giving the excess to the other territory. The report states that “the restriction seems intended to make it more costly for the Virgin Islands to provide incentives to (Puerto Rico rum producers) to relocate to the United States Virgin Islands.”

Christensen reiterated that the US Virgin Islands government entered into agreement with Diageo only after it had decided to leave Puerto Rico and relocate elsewhere. At that point, she said it was only fair that the US Virgin Islands compete with other potential sites in the Caribbean region for the company to locate its operations. “The Diageo agreement and that with Fortune Brands ensures that jobs remain on US soil in these recessionary times,” said Congresswoman Christensen.

The CRS Report outlines how the US Virgin Islands uses its cover over proceeds, to secure tax exempt bonds to finance public infrastructure funding for projects such as schools and roads. It also outlines the “statutory incentives” and others given to Diageo and Fortune Brands. It also points out that Puerto Rico uses its cover over revenue “to finance marketing and promotional activities for the rum industries,” but “the exact amounts and extent of these activities is unclear as there is not separate publicly available budget accounting.” It also cites the claims of Puerto Rico officials that only “about 6%” go to promote Puerto Rican rums.

Christensen pointed out that ten or even six percent of the $400 million in revenue to Puerto Rico is far more than 10% of the $90 million annually to the Virgin Islands. “This legislation would devastate the economy of our small territory,” she stated. “It would unfairly tie our hands in a time when we have to compete in a global economy. One territory does not and should not have the right to limit another.”

Christensen refuted another claim of backers of HR 2122 that US tax dollars are being used to subsidize business. “It is an unfair claim as no individual taxpayer dollars are used in the program, but rather the producers are taxed and that is the revenue that is returned to the treasuries of Puerto Rico and the US Virgin Islands,” she said.

Bacardi Limited Donates $50,000 to PADF-OAS Haitian Earthquake Relief

Bacardi Limited Donates $50,000 to PADF-OAS Haitian Earthquake Relief

WASHINGTON, Jan. 26 /PRNewswire-USNewswire/ — Bacardi Limited, the largest privately held spirits company in the world, has generously donated $50,000 to help relieve the suffering of thousands of survivors of the devastating 7.0 earthquake in Haiti, the Pan American Development Foundation (PADF) announced.

“Bacardi has consistently shown its compassion during natural disasters, and we applaud its support of PADF’s emergency relief work in Haiti,” says John Sanbrailo, PADF’s Executive Director. “One hundred percent of Bacardi’s donation will go to the earthquake relief.”

Bacardi’s donation will be used for emergency shelter, medicine, water, food and hygiene kits, with an emphasis on Port-au-Prince and the Southeast province’s city of Jacmel.

“We need to get help to the Haitian people as quickly as possible. The Bacardi family, Company and employees are deeply saddened by the devastation and horrific loss caused by the earthquake in Haiti. We hope this donation will help alleviate some of the suffering they are experiencing,” said Facundo L. Bacardi, chairman of Bacardi Limited.

In addition to the donation to PADF, various country companies within the Bacardi family of companies have organized Haiti relief collection events at their facilities.

PADF, along with the Organization of American States (OAS) and Hollywood Unites for Haiti (HUFH), are collaborating in the promotion of the crisis and distribution of supplies. PADF has worked in Haiti for nearly 30 years.

In addition to Haiti’s earthquake, Bacardi Limited has a long history providing much-needed assistance during catastrophic natural disasters. It has helped in Southeast Asia (tsunami), China (earthquake), and in the United States (Hurricane Katrina). In 2008, it partnered with PADF in supplying emergency relief in Cuba following Hurricanes and tropical storms of Fay, Gustav, Hanna and Ike.

Bacardi Limited encourages donations from companies and individuals to aid the Haitian people through PADF at www.PanAmericanRelief.org, its toll free number (877) 572-4484 or by texting HEAL to 50555.

About Bacardi Limited

Bacardi Limited, the largest privately held spirits company in the world, produces and markets a variety of internationally recognized spirits. The Bacardi brand portfolio consists of more than 200 brands and labels, including: BACARDI® rum, the world’s favorite and best-selling premium rum, as well as the world’s most awarded rum; GREY GOOSE® vodka, the world-leader in super-premium vodka; DEWAR’S® Scotch whisky, the number-one selling blended Scotch whisky in the United States; BOMBAY SAPPHIRE® gin, the top-valued premium gin in the world; CAZADORES® blue agave tequila, the top-selling premium tequila worldwide; MARTINI® vermouth, the world-leader in vermouth; and other leading brands. It was founded in Santiago de Cuba, February 4, 1862. For more information, visit www.BacardiLimited.com.

About HUFH

Hollywood Unites For Haiti is a non-profit charitable aid organization based in Los Angeles that puts 100 percent of its donations directly into the cause of helping Haitian citizens and raising global awareness of ways in which people can help. For more information, please visit www.hufh.org and www.HaitianHero.com.

About the OAS

The Organization of American States (OAS) is the world’s oldest regional organization, dating back to the First International Conference of American States, which was held in Washington, D.C., from October 1889 to April 1890. Today, it is comprised of 34 countries from Latin America and the Caribbean. For additional information, please visit www.oas.org.

About PADF

PADF is a non-profit organization established in 1962 to promote, facilitate, and implement social and economic development in Latin America and the Caribbean. In the past year, it had more than 5.6 million beneficiaries in 18 countries. PADF has worked in Haiti for almost 30 years.

PADF is one of the largest non-governmental organizations in Haiti. With nearly three decades of work on the ground, PADF now manages a large portfolio of activities ranging from community-driven development to protecting human rights.

Its headquarters is in Washington, D.C., and has field offices in Haiti, Colombia, the Dominican Republic and elsewhere. For more information, please visit www.padf.org.

CONTACT: Michael J. Zamba, Senior Director of Communications of the Pan American Development Foundation, +1-202-458-3969, +1-877-572-4484 (donations), padf-dc@padf.org

Rum & Rebuilding


Rum Among the Ruins: One Haitian’s Remedy
By BOBBY GHOSH / LEOGANE, HAITI Monday, Jan. 25, 2010

Michael Moscoso is suitably embarrassed about his good fortune. “I feel morally incorrect,” he says, ruefully. “People are still dying and I’m [talking about] making rum.”

It’s true that people are still dying in Leogane, the Haitian town closest to the epicenter of the Jan 12 quake: 80% to 90% of its buildings have either collapsed or are uninhabitable, and there’s still no estimate of how many of its 150,000 people perished. Practically every one of its survivors now sleeps in a tent, or in the open. Aid was late in coming. “We were waiting to hear sirens police, ambulance or U.N. but we didnt hear them for five days,” says Philippe Bauliere, director of a local school. As a result, little medical attention was available to the injured, many of whom are now on the critical list. (See exclusive TIME photos of the aftermath of the Haitian earthquake.)

That makes Moscoso, 47, lucky three times over: nobody in his close family has died, his rum factory in the outskirts of town is one of a handful of businesses still standing, and all 25 of his employees are alive. He’s pretty sure that with some minor repairs, he can resume production in a couple of weeks.

And resume he will. As sheepish as he feels about making booze while mass graves are still being filled, Moscoso says getting the factory going again is the best contribution he can make to Leogane’s recovery. His employees need the work to support their families, and sugarcane farmers need him to buy their crop.

The cane farmers are in a bind: harvesting season is just weeks away, and their principal buyers, the local sugar factory, has been heavily damaged. Since it’s a state-owned enterprise and the government is currently in disarray, there’s a real fear that the cane crop will rot in the fields.

Moscoso figures that if he can jerry-rig his machinery to double their output to 20 barrels (roughly 110 gallons) a day, he can buy a lot more sugar cane. He says that for every gallon sold, he will set aside $1 for reconstruction. At the very least, that will assuage his sense of guilt.

Haitians take their rum very seriously — it is sold everywhere, at street-side stalls, supermarkets, in gas stations. A common refrain here goes like this, “Haiti can be proud about two things: it’s the world’s first Black republic and it produces the world’s best rum.” Moscoso, makes no such claim for his rum, which he sells to blending and bottling companies that in turn sell it on under their labels. But he hopes someday to produce a world-class blend of his own. He has four vats of experimental blends in the living room of his house, which is in the factory compound. He talks excitedly about a blind test he conducted with a professional taster. The expert pronounced three of eight blends of the highest order. (See video of looters in Haiti’s capital.)

Moscoso talks about his business with the excitement of a relative newcomer. Although his family has made rum for three generations, he took another path, becoming a radio DJ in Port-au-Prince. He only moved to Leogane and the family business two years ago, and set about expanding its ambitions. “My father was surprised I had a flair for this,” he says.

He recently started building a large new shed in the compound, and one day he hopes to turn it into a bottling plant. Right now, though, the United Nations has set up emergency medical tents in the shade of the incomplete shed. “They’re doing amputations over there,” he says. “They helped a woman give birth.”

See TIME’s complete coverage of the earthquake.

Read more in the new TIME book Earthquake Haiti: Tragedy and Hope and support TIME’s Haiti relief efforts.

Read more: http://www.time.com/time/specials/packages/article/0,28804,1953379_1953494_1956621,00.html?iid=tsmodule#ixzz0dj8kuGws

Santa Teresa in the Groove at Grammies

Maybe they should keep a lower profile – Chavez might nationalise them if they are suspected of success!
Rumpundit
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SANTA TERESA RUM INTRODUCES SOME VENEZUELAN SPIRIT TO THE 52ND ANNUAL GRAMMY AWARDS IN LOS ANGELES ON JANUARY 31ST 2010

* Monday, 25 January 2010

SANTA TERESA RUM INTRODUCES SOME VENEZUELAN SPIRIT TO THE 52ND ANNUAL GRAMMY AWARDS IN LOS ANGELES ON JANUARY 31ST 2010

Santa Teresa 1796, the ultra Premium aged rum, produced by the oldest Venezuelan rum distiller, Ron Santa Teresa, will be presented to some of the world’s top musicians at the 52nd Annual GRAMMY Awards being held on 31st January at the STAPLES Center, Los Angeles.
Ron Santa Teresa Marketing Director, Gustavo E. Pérez comments: “We are pleased to announce that Ron de Venezuela will be part of one of the Music Industries biggest annual celebrations, with our ultra Premium rum, Santa Teresa 1796. Presenters and performers at this event will be offered, among other gifts, a bottle of our unequalled rum.”

As usual, GRAMMY talent will include top musicians, singers and bands of all genres. Beyoncé, Black Eyed Peas, Lady Gaga, Green Day and Pink are among the artists who have confirmed their participation and will receive a bottle of Santa Teresa 1796 in their ‘official talent gift bags’.

In addition to Santa Teresa 1796, the official talent gift bags will include a myriad of luxury items: the bag itself from Victorinox Travel Gear, a Yucycle (the new human-powered vehicle), skin and hair treatments, online shopping cards, spa treatments, sport clubs memberships, gourmet chocolates, headsets and other extravagances.

About the rum: Santa Teresa 1796 was launched in 1996 to celebrate the 200th anniversary of Hacienda Santa Teresa. This is the only rum that is totally aged through the ancient Solera method, for centuries the secret of Spain’s sherry and brandy producers, which gives this rum its balanced body and the perfect ageing roundness that makes Santa Teresa 1796 distinctive and inimitable.

The first Ron de Venezuela brand, Ron Santa Teresa, is proud to be an independent Venezuelan family business, employing more than 400 people and known for its community projects, including ‘Project Alcatraz’. This inspiring community initiative gives violent gang members an alternative life to prison. It gives offenders the opportunity to rehabilitate in a program that includes intensive labour, education, work-studies, rugby training, psychological assistance and community service, with the objective of reinserting in to society.

www.ronsantateresa.com
www.proyectoalcatraz.org
www.mangroveuk.com

Ends

Editors Notes:

•The Full range of Ron Santa Teresa Rums are distributed in the UK by Mangrove UK
Tel: 0208 551 4966
•Santa Teresa 1796 is available from Harrods at £47.95

If you would like further information, images or to see the full press in pdf form please get in touch:

Nicky Hall-Thompson
R&R Teamwork
The Cellar
754 Fulham Road
London
SW6 5SH
Tel: 020 7384 1333
www.randr.co.uk

Haiti, Rhum Barbancourt

In the face of the tragedy that afflicted Haiti, it might seem frivolous to worry about a distillery, but Haiti’s iconic Rhum Barbancourt is one of the few indigenous export industries that has survived over the years and it is crucial to redevelopment.

I spoke to Mike Yarema of Crillon Importers in New Jersey, and although information is skimpy, he reports that that the damage to the distillery is not as severe as first thought, and most of the workers seem to be OK.

I have visited the distillery and it is a fair distance to the North of Port Au Prince, past the airport so it was away from the epicentre and it is also on flat terrain.

With the damage to the port and logistics it will of course be some time before the rhummery starts exporting again, but Mike has offered me some bottles which I will be auctioning at a forthcoming fundraiser. Details will be posted here.

Rumpundit.

In fact, since I missed it, here is the announcement of renewal of the contract between Barbancourt and Crillon

Jim Nikola
Sr. VP Marketing
jnikola@crillonimporters.com
201.268.8878 (x12)

Crillon Importers and Societe du Rhum Barbancourt Renew Contract
New long term deal maintains distribution of the Rhum Barbancourt brands in North America

New York – Dec 18th, 2009- Crillon Importers and Societe du Rhum Barbancourt are proud to announce a new long-term agreement that will keep the Rhum Barbancourt family of brands within Crillon’s portfolio. Under the new contract, Crillon Importers will continue its role as the sole North American importer and marketer of the one-of-a-kind rum imported from Haiti, made directly from the juice of pure sugar cane.

Crillon Importers Chairman and CEO Michel Roux, the man behind the marketing success of top brands such as Absolut, Grand Marnier, Bombay Sapphire and Stolichnaya, praised Rhum Barbancourt as a rising star among Crillon’s collection of spirits. “Rhum Barbancourt is a powerful brand with unbelievable potential,” said Roux. “We’re excited to continue our partnership with Rhum Barbancourt because it will undoubtedly result in the continued growth of the brand and ultimately develop into one the premier spirits in the marketplace.”

Societe du Rhum Barbancourt Executive Director and brand owner Thierry Gardere also noted both the established success and long term potential of Rhum Barbancourt. “We’re happy with the success we’ve seen so far, our business has virtually doubled in size” said Gardere. “Witnessing Michel Roux’s dynamic brand-building capabilities first-hand also makes us extremely optimistic about the future of Rhum Barbancourt.”

Founded in 1862 by the Gardere family, The Rhum Barbancourt distillery in Haiti employs cognac making methods to rum production. So what makes Rhum Barbancourt so superior? Rather than using molasses, Rhum Barbancourt is made directly from locally grown sugar cane. The 100% pure sugar cane juice, pressed from hand cut cane, is distilled twice in copper pot stills. It is then barrel aged in white Limousin oak barrels imported from France. The unparalleled quality of Rhum Barbancourt is truly indicative of the superior ingredients and production process. One taste and you’ll understand why Rhum Barbancourt has been honored with awards and accolades for over a century and has emerged as the “rum of connoisseurs.” Rhum Barbancourt dark rums are available aged 15 years (Estate Reserve), 8 Years (Reserve Speciale), 4 years (3-star) and the newest flavor Pango Rhum (aged dark rhum blended with pineapple, mango and a secret Haitian spice). Rhum Barbancourt is also available in white.

To learn more about Rhum Barbancourt visit www.barbancourt.net

About Crillon Importers
Rhum Barbancourt is imported and marketed in the U.S. by Crillon Importers, founded by legendary spirits marketer Michel Roux and located in Paramus, New Jersey. In addition to Rhum Barbancourt, the company imports a variety of high end spirit brands including Agavero, Magellan Gin, Absente, Absinthe Refined, Grande Absente, Absinthe Originale, and Absinthe Ordinaire.
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This press release is brought to you by BARTENDER® Magazine, www.bartender.com

Demon Rum for Haiti – work in progress

Pat Robertson says a pact with the Devil did Haiti in. Haiti makes one of the world’s best rums – Barbancourt. I am contacting rum aficionadoes to hold Fundraisers with the Demon Rum, to help Haiti- and Robertson be damned!

Any ideas from rum makers, distributors, or even mere drinkers, do send me suggestions so we can work on it,

Indian Risky!

So, if you add Indian “whiskey” production to their rum-making, which under EU and US law you could, it must easily confirm India’s position as the world’s number one rum producer. I offer my own marketing solution..Indian makers of molasses based “whiskey” should sell it as “Risky” and enhance the sense of adventure..
Rum Pundit.

In high spirits: Grain-based 8PM attracts consumers
Seema Sindhu / New Delhi January 11, 2010, 0:49 IST

Sells about 2 million cases within six months of launch

Radico Khaitan’s attempts to make its flagship 8PM whiskey “contemporary” seem to be paying off. Within six month of launch, the grain-based variant of the whiskey has sold about 2 million cases. This move is expected to take 8PM volumes to 5 million cases by the end of 2009-10. All told, the Indian whiskey market is estimated at 160 million cases.

The whiskey market is highly competitive. There are several brands at various price points, companies cannot advertise and liquor shops offer little scope for point-of-sale promotion. The shopkeeper often hands out the bottle closest to him, though things have begun to change in modern retail outlets in the metros.

To make an impact, Radico Khaitan (the company derives its name from its distillery at Rampur in Uttar Pradesh and the family which controls it) came out with grain-based 8PM whiskey some six months back. Worldwide, whiskey is made out of grain. But in India, distillers use molasses, a byproduct obtained from sugarcane when it is crushed to make sugar, possibly because of its easy availability. Liquor lobbies abroad have therefore resisted all moves by Indian companies to sell their stuff abroad — it’s not whiskey, they argue, and should be called Indian spirit.

But, with rising incomes, Indian consumers want proper whiskey. The lead was taken by rivals like Bagpiper and McDowel’ No 1 which launched grain-based whiskies some time back. 8PM was the third to do so. To begin with, Radico Khiatan test-marketed it in Haryana and Punjab, the top whiskey markets in the country. Based on the response, it recently launched it pan-India. “We have seen good volume growth in 8PM sales in the last six months as compared to the corresponding period previous year,” a company executive says.

The company did research in five areas for the grain-based 8PM: Blending, positioning, packaging, consumer and price. Grain-based whiskey is more mellow and smooth than molasses whiskey. This calls for new package and price. So, Raidco Khaitan worked out a new pack for the new offering — it sports a younger and vibrant look with a prominent grain picture — but it is priced the same as regular 8PM whiskey. Some analysts say that this is a cosmetic change which may not register with consumers. OC&C Strategy Consultants Director Sridhar Venkiteswaran says: “An ordinary consumer would rarely bother to check if it’s mollasses or grain. But 8PM has a strong franchisee and that has worked for it.”

Radico Khaitan has set up a separate plant in Rampur, with an investment of more than Rs 150 crores, to make grain-based whiskey a year back which has the capacity to produce 27 million litres of grain-based alcohol. There could be another reason for the switch. In the last several months, molasses prices have skyrocketed by almost 125 per cent, thanks to the small sugarcane crop. The prices are expected to remain high for at least one more year. Gain prices too have risen during this period, but by a modest 5 to 10 per cent. This should help Radico Khaitan keep a lid on its prices.

8PM is among the top whiskey brands in India, Bagpiper of United Spirits and Officer’s Choice of Herbertsons being the leaders. Radico Khaitan had been adding fizz to the 8PM brand in various ways. In 2003, it had extended 8PM to rum with 8PM Bermuda which is doing very good in Andhra Pradesh. In 2004, it extended it to brandy also with 8PM Excellency Brandy, which is doing very well in Kerala.

Radico Khaitan had launched 8PM whiskey in the 1990s. It has overtaken Contessa rum to become the company’s flagship brand. In the initial years, the company had supported it with some innovative advertising which played on friends getting together for a drink at 8 pm. The advertisements of course were surrogate but they helped the brand immensely. But, rivals from the industry say, Radico Khaitan has not been able to build a brand after 8PM. The focus clearly is on 8PM.

Bacardi banging on its own barrel!

BACARDI – World’s Most Awarded Rum – Tops 300 Awards

Confirms commitment to exceptional quality and reinforces its role as a key spirit in some of world’s favorite cocktails

Online PR News – 08-January-2010 – BACARDI® rum, the world’s favorite and best-selling premium rum now tops 300 awards—sustaining its title and position of “the world’s most awarded rum.” This highlights the Bacardi commitment and dedication to producing a range of rums of exceptional quality and great taste.

Bacardi has a well documented history of superior rum-making since its founding in 1862 in Santiago de Cuba when Don Facundo Bacardí Massó revolutionized the spirits industry by creating the world’s first light-bodied rums and flavored rums. For nearly 150 years, through seven generations of Don Facundo’s descendants, Bacardi has focused on quality, taste and excellence. BACARDI rum has been recognized and awarded in sixteen countries around the world.

Some of the recent accolades the BACARDI rum portfolio has secured include the top awards at the World Spirits Awards in Bad Kleinkirchheim, Austria; the Monde Selection in Brussels; the International Wine & Spirit in London; and the International Review of Spirits in Chicago.

The most recent accolades of all come from the drinks business “The Spirits Masters 2009” ceremony, where BACARDI Reserva Limitada rum was awarded Master status in the “Rum Masters” category, and BACARDI Añejo rum and BACARDI 8 Year Old rum received Gold awards in the same category.

In addition to the awards, BACARDI 8 Year Old rum just received great recognition in the New York Times. The New York Times spirits panel pronounced BACARDI 8 Year Old rum as having “the ring of true rum authority” and of the super premium rums reviewed, such as Barbancourt 15Year Old and Appleton 12 Year Old, declared, “Bacardi was our best value.”

Because of its exceptional taste and quality, BACARDI rum was chosen for the creation of some of the world’s most loved and timeless cocktails. The Mojito was created with BACARDI Superior rum in 1862; The Daiquirí was created with BACARDI Superior in 1898. The Cuba Libre—BACARDI Gold rum and COCA-COLA—was first mixed in 1900, and the original Piña Colada was made with BACARDI Superior in 1922. For nearly a century and a half, BACARDI rum has been at the heart of making great tasting cocktails.

With BACARDI rum you will find consistency in taste and quality all over world as it is specifically blended to the same flavor profile no matter where it is enjoyed.

This holiday season, choose the gift that spirit connoisseurs have selected as tops—BACARDI—the most awarded rum in the world.
About BACARDI Rums
In 1862, in Santiago de Cuba, Bacardi revolutionized the spirits industry when founder Don Facundo Bacardí Massó began producing his remarkable light-bodied, smooth rum – BACARDI, the world’s favorite premium rum brand. Today, BACARDI Rum is produced in multiple locations including Puerto Rico and Mexico, following the production legacy set forth by Don Facundo.

THIRSTY FOR LIFE? DRINK RESPONSIBLY.
www.Bacardi.com

BACARDI AND THE BAT DEVICE ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED.

Media Contacts:

Amy Federman, for BACARDI rum, 441-294-1110, amy.federman@bm.com
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Gjelten visits the Muse for a Zojito!

January 5, 2010

A RUM RUN TO EATONVILLE FOR “FOOD AND FOLKLORE”
Tom Gjelten, author of Barcardi and the Long Fight For Cuba
Writer and Rhum Mixologist Daphne Muse introduces the “Zojito” a Libation Paying Tribute to Zora Neale Hurston

Eatonville Restaurant’s Food and Folklore brings in 2010 with libations to the flavors and adventures of the legendary beverage “Rum.” NPR correspondent Tom Gjelten will share highlights from his biography of the Bacardi family (Bacardi and the Long Fight for Cuba), founders of the rum company that inspired the “Cuba Libre”; and Daphne Muse, writer and mixologist specializing in “rhum,” will introduce her recent creation, the “Zojito” a libation paying tribute to Zora Neale Hurston. Muse was a judge for the first US International Cane Spirits Festival Competition presented by the Ministry of Rum. (Proper ID required for rum tasting.)

The date of the January Food and Folklore event is Tuesday, January 26 at 6:30 PM at Eatonville Restaurant (2121 14th Street, NW). Food and Folklore is a monthly series intertwining storytelling and fabulous food. Food and Folklore is wrapped in the spirit of gifted storyteller and folklorist Zora Neale Hurston’s brand of hospitality – a generosity with food.

Food and Folklore features a special prix fixe themed menu prepared by Eatonville’s executive chef Rusty Holman. The Menu for the Rum! event includes:

Passed Hors D’ouevres
Mojito Marinated Grilled Chicken Skewers
Tostones topped with Black Bean Puree and Habanera-Lime Sour Cream
Shrimp and Scallop Ceviche
Empanadas de Queso

First Course
Avocado-Mango Salad with Jalapeno Lime Vinaigrette

Entrée
Grilled Pork Tenderloin or Red Snapper with Guava Glaze and Mojo Sauce
over Black Beans and Rice

Dessert
Coconut Caramel and Rum Flan

(more)

The price per person for Food and Folklore is $45 (plus tax and tip). Reservations are required as space is limited. For information call, 202-332-ZORA (9672) or email foodandfolklore@gmail.com.

About Eatonville Restaurant
Eatonville Restaurant is a Southern-inspired restaurant opened in 2009 by Andy Shallal, founder of Busboys and Poets. Located in the historic U Street Corridor at 2121 14th St. NW, The Zora Neale Hurston inspired restaurant is in the heart of where Hurston and fellow writer/poet Langston Hughes enjoyed a lively social and cultural life during the early 1920s. Eatonville pays homage to Hurston’s D.C. connections including her time as a student at Howard University. It is named for her childhood hometown in Florida, the setting of her most famous novel Their Eyes Were Watching God. http://www.eatonvillerestaurant.com.

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Contact: Pamela Pinnock pamela@busboysandpoets.com
Michon Boston foodandfolkore@gmail.com
202-265-0068 (press inquiries only)