S.W. and Rich Hermansen
Guest Writers
wine@lbknews.com
Rum originated in the West Indies, likely in Barbados in about 1650, as a byproduct of the
production of sugar from sugarcane. The base ingredient of rum, molasses, ferments in large vats to produce a molasses wine. Distilling of molasses wine occurs when heating of the wine brings it to the boiling point of alcohol, 73C or 173F. At this temperature, the type of alcohol in molasses wine, ethanol, vaporizes and separates from the water in the wine. A “still” captures the rising ethanol vapors and pipes them into a cool section of the still where the ethanol and other constituents of rum condense back into a liquid form. This old technique makes it possible to craft small batches of rum.
An overflow crowd gathered May 15th at Walt’s Fishmarket on South Tamiami Trail for a happy hour and a tasting event introducing craft rums from the new Broken Plank Craft Rum Distillery on Fruitville Road in Sarasota.
We best describe the Broken Plank rums as sipping rums. Served cold or cooled with a few ice chips in an old fashioned glass, the 80 proof Silver Rum has a slight bite on the tongue and a smooth and clean finish. The Dark Rum, same proof as the Silver, adds a slightly sweet taste up front and an equally smooth finish.
Fishing and diving buddies of Master Distiller Marty Martel, who grew up fishing and diving at the Midnight Pass Fishing Camp on Siesta Key, swapped stories about old Sarasota. Broken Plank owners Marty, TJ Nutter and his wife Angie, and CEO Rex Raymond, have invited us to take a closer look at the art and craft of rum making at the distillery. We’ll take them up on their offer and report what we learn.
Overtown Square
At an event, a celebration of Overtown Square in the Rosemary District on Saturday May 10th, Sarasota Vice-Mayor and City Commissioner Debbie Trice pointed toward the close-cut grass lawn in the center of the Square. “They were going to pave the whole park,” she recalled. “I said you have to have grass. A park has to have grass.” We stood for a few minutes watching children romp on the compact, paw shaped playing field of grass.
Kids from two years old up to early teens tumbled, turned cartwheels and tried back flips, kicked soccer and beach balls, ran around frenetically, and hula hooped with varying degrees of success. Parents and older neighbors stood on the paved area around the grass lawn and ate hotdogs and hamburgers with Calusa beer and soft drinks provided by sponsors in the local business community. In the evening, the Sarasota Reggae band,
S. W. Hermansen has used his expertise in econometrics, data science and epidemiology to help develop research databases for the Pentagon, the National Institutes of Health, the Department of Agriculture, and Health Resources and Services. He has visited premier vineyards and taste wines from major appellations in California, Oregon, New York State, and internationally from Tuscany and the Piedmont in Italy, the Ribera del Duero in Spain, the Barossa Valley and McLaren Vale in Australia, and the Otego Valley in New Zealand. Currently he splits time between residences in Chevy Chase, Maryland and St. Armand’s Circle in Florida.
Rich Hermansen selected has first wine list for a restaurant shortly after graduating from college with a degree in Mathematics. He has extensive service and management experience in the food and wine industry. Family and friends rate him as their favorite chef, bartender, and wine steward. He lives in Severna Park, Maryland.
S.W. Hermansen has used his expertise in econometrics, data science and epidemiology to help develop research databases for the Pentagon, the National Institutes of Health, the Department of Agriculture, and Health Resources and Services. He has visited premier vineyards and taste wines from major appellations in California, Oregon, New York State, and internationally from Tuscany and the Piedmont in Italy, the Ribera del Duero in Spain, the Barossa Valley and McLaren Vale in Australia, and the Otego Valley in New Zealand. Currently he splits time between residences in Chevy Chase, Maryland and St. Armand’s Circle in Florida.
Rich Hermansen selected has first wine list for a restaurant shortly after graduating from college with a degree in Mathematics. He has extensive service and management experience in the food and wine industry. Family and friends rate him as their favorite chef, bartender, and wine steward. He lives in Severna Park, Maryland.
