Truro Vineyards+South Hollow Distillery (Twenty Boat Rum): A Beautiful Day Down the Cape

"Down the Cape", "On The Vineyard", "In The Hamptons", "Down the Shore"- these phrases dredge up such nostalgia for me -having grown up in Northern New Jersey and living in Boston for nearly 8 years now!

For the first Spring/Summer trip of the year "down" the Cape, we certainly chose a winner! 

The day started off a bit dreary and gray as we arrived at South Station to await the private van/bus service to take us to Truro, Mass.

Joy Richard prepared a lovely daiquiri using Twenty Boat Spiced Rum in these fun flasks! 

We met up with new and old industry friends as this particular trip was sponsored by USBG Boston (United States Bartender's Guild, Boston Chapter), of which I've been an 'Enthusiast' member for a year- though Troy Clarke (Past Chapter President) and others have been encouraging me to join for several years now.  

I've enjoyed several educational and entertaining booze events before and during my membership with USBG.  This one was quite unique.

My fun plus one!

After the unbearable winter we suffered in Boston this year, literal green pastures is going to be phenomenal to the eye for quite some time.  

Stepping off of the bus, we were greeted by the sun attempting to peak through the stubborn clouds.  
Less than a mile from the coast/beach, salinity was in the air and I anticipated what interesting flavor profiles this would impart to the products we were about to sample.

Jonathan Pogash, The Cocktail Guru, hosted our experience just mere hours after his arrival back to homebase from Ireland!

What a good sport! 

Photo Courtesy of Megan Lambert

We began the tour near the distillery where Jonathan greeted us with a refreshing, effervescent, spiced mojito-style cocktail created in collaboration with Joy Richard, Tyler Wolters, Oriana Conklin, and Shannon Higgins. 

Image from Truro Vineyard+South Hollow Distillery Facebook Page

Nicole Gelinas greeted us and excitedly lead us to the distillery.

The space was cool and clean with wafting aromas one can only describe as earthy, spicy, rustic.

As we prepared to taste the Twenty Boats rum, we received one of the most fascinating rum history lessons I've ever received in Massachusetts.

The property has a nearly 200 year history.  It originated as a farm, was once a bed and breakfast, which was purchased by the Roberts family in 2007 to begin producing a number of varietals.

Once rum began to be distilled at the property, the family decided to honor the bootleggers of Cape Cod, in particular, an elusive group of 10 men who were arrested for 
rum-running in 1930. 

 They were captured and released on bail.  

Shortly thereafter, they fled in their previously confiscated motor boat through the heavily monitored harbor (20 Harbor Police and Coast Guard boats were in pursuit).  
The bootleggers somehow evaded capture.  
They docked in Provincetown Harbor and fled on foot without a trace.

The history of booze, but in particular of rum in New England, is always fascinating!

History of the property 

(per Truro Vineyards website):

Truro Vineyards has been in existence since 1992 but the 

house and the estate date back nearly two centuries.

Built in 1813, the square dignified Federal house was part of a farm from its earliest beginnings. First owned by John and Hannah Hughes, the property was later purchased by Captain Atkins Hughes. It was in turn given to his daughter, Amelia and her husband Michael Rich. Rich became a prosperous farmer selling grain, coal and milk from the estate. His hard work and ambition earned Michael the reputation of being “the busiest man in the village”.

In 1930 famed artist Edward Hopper was inspired by the property and painted “Rich’s House”. He returned a year later to paint “Rich’s Barn”.

During the 1940’s Elton and Margaret Rich were in stewardship of the property. During that time the Richs produced magnificent cantaloupes grown in the estate’s warm, well drained sandy soil. Later, this same soil and site would prove to be a perfect spot for growing grapes. In 1964 the property was sold to Burton and Maxine Rice.

The Chinese Mulberry tree that graces the property to the right of the front door was brought over by a ship’s captain around 1850. It has been carefully preserved and maintained. Our most frequently asked question is not about our wines, but rather: “What kind of tree is that?”

About the Rum:

South Hollow Distillery makes 2 different styles of Twenty Boat rum.  They are using both American organic sugar and molasses in a hybrid copper pot/column still leading to the product being twice distilled.  The sugar cane juice is said be be used to mellow out the flavors. 

Distiller's Notes:

Dave Roberts, Jr., the distiller or Twenty Boat Rum, had been a home beer brewer turned professional for over 8 years- having worked as a brewer for Flying Monkey in Kansas and Sweetwater Brewery in Atlanta, wine and beer have been a part of his DNA through David Roberts, Sr. (former CEO of United Liquors) and exposure for half his life.

Dave states that the new charred whiskey barrels are typically at a 3-4 char level and the rum is then filtered through cartridges at 2.5 microns, then 0.8, then o.4 microns.

The spiced rum (a beautiful creation) is seeped in various spices sourced locally from Atlantic Spice Company, a spice shop just up the road in Truro.   

This was one of the most aromatic, fragrant domestic spiced rums I've ever tasted with beautiful, numerous spice, fruit, and herbal notes on the nose and palate- cardamom, clove, nutmeg, anise, black pepper, pineapple, orange zest, vanilla and more.

It is taken off the still and spice bags used in 250 gallon drums for seeping over three weeks.  Dave tugs on the strings attached to the spice bags daily-as you would a teabag-to impart as much flavor as possible. 
Color is imparted by the spices only. There's no caramel color in this product as is common place with other mainstream/popular spiced rums.  
The spiced rum, unlike its amber counterpart, never sees oak.  It is not aged in a barrel.  
The bottles are hand-filled, labeled and sealed.  A handwritten batch label is carefully placed on each bottle.  The spiced rum is 95 Proof.

We were able to smell the canvas bags of spices used for seeping and creating the spiced rum. 

Here's my friend Keyse of the Crocodile Tears Vintage Pieces and Handmade Jewelry Blog, enjoying the spice bags: 

The amber rum is noticeably milder and mellowed.
  Aged in Truro vineyard toasted chardonnay and charred bourbon barrels (the latest batch sourced from Jim Beam) which are blended together for the final product, it boasts caramel and more nutty, vanilla, white pepper, and mildly woodsy flavors. 
Batch #1  (aged for 12-14 months) is currently on the market, while Batch #2 (aged for 15-18) was being processed/produced as we visited. 
  The amber rum is 84 Proof.

We then ventured over to the tasting/barrel room for a sampling of various wines produced at Truro Vineyard.  A full review may follow.  Here are a few snapshots of the beautiful space.

Photo Courtesy of Megan Lambert

Blackfish's food truck (Crush Pad) prepared delicious bites on site!  They are now open 7 days per week.
We enjoyed spectacularly fresh seafood, meat, and veggie dishes with specially prepared cocktails and wine by the glass. 

Image courtesy of Truro Vineyard Facebook page

Charred Broccolini with General Tso's sauce, cashews and scallion

Beef taco with purple cabbage slaw and chipotle sour cream 

Cold lobster roll on brioche with fried cauliflower 

Grilled Kale salad

On the property, lives a beautiful, young Newfoundland.  I snagged a pic with her (via my friend playing paparazzi) near the outdoor wine/cocktail bar.

Can't ever take my veterinarian hat off. Loved this Newfie!

Before leaving, we split into teams and participated in a scavenger hunt where we had to take a selfie with a squirrel, a bird, a yellow flower, and one with the entire team in downward dog...

Good times with good people.  That's what life is all about!

If you haven't visited Truro Vineyards+South Hollow Distilleries, you must visit very soon!

For the time being, Twenty Boats rum can only be purchased in Massachusetts.

Cooking Class with Private Chef Jason "Irie" Herny, Ocho Rios, Jamaica

Back in January, my mother and I attended an ocean view, outdoor private cooking class at The Great House at Prospect Plantation built in the early 18th century on the outskirts of Ocho Rios, Jamaica.  

Back porch of estate.  Photo credit: http://www.getyourguide.com/

Now, those who know me are well aware that I am not one to cook.  At this moment, since moving into my new place in November 2013, I have yet to stock my kitchen with one pot or pan.  BUT...offer a private cooking class overlooking the ocean in the Caribbean, on a sprawling estate surrounded by lush gardens and rooted in history, and am an all in!

Caribbean sea view from back porch of the estate where class took place.

I suppose I'm ready to cook!

We joined a small group of tourists under what's known as the Great Mahogany tree planted by Sir Winston Churchill in 1953.  After the 950 acre (currently 400 acres) property was purchased by Sir Harold Mitchell in 1936 and featured Jamaica's first hydroelectric power station, notable guests were allowed to plant a tree to commemorate their visit. Sir Winston Churchill's mahogany remains in the center of the yard leading to the front door.

Me & Mommy

Our garden tour lead by Chef Jason Herny (aka Chef Irie) included checking out the Pimento trees from which the fragrant wood was sourced for the grill used to finish our jerk chicken, thyme, scotch bonnet peppers, and an interesting Plumeria tree (aka the Frangipani tree) with origins from West Africa.

Chef Irie underneath the Frangipani tree.

Once settled in on the back porch and armed with a cool Red Stripe, the prep began.

Chef Jason "Irie" Herny

 We began with the steamed callaloo.

Callaloo bunch

After removing the membrane from the stalks, we cut the callaloo into one inch pieces and added to a skillet with green and white onion, small amount of diced tomato, sprigs of thyme, green bell pepper, and margarine.  Chef informed us that when a Jamaican says "add two spoonful", you should add four.

Seasonings for the callaloo:

We coated a boneless, skinless chicken breast with special seasoning in preparation for grilling over pimento wood and dousing with red stripe beer. 

I was chosen to man the grill!

The spicy sent of flaming then smoldering pimento wood was intoxicating!  The flavor it imparted to the chicken was unmatched.

Chef tending to jerk chicken on the grill

Next up was the Shrimp in Coconut Sauce which was eventually plated over yellow rice.

While we awaited the chicken to be finished, we formed and kneaded Festival, a fried dough/dumpling Jamaican dish.

Festival

We then prepped the sauce for the jerk chicken:

Final products were perfect:

Overall, it was a beautiful day to learn a few classic Jamaican dishes!  Chef Jason "Irie" Herny was an amazing teacher and host.  I strongly recommend partaking in this class if ever in Jamaica.  You can sign up, here.