It’s one of Caribbean Journal’s oldest traditions: we mark the Fourth of July with a celebration of the best rummaking in America. Because while you may not know it, rum was central to the American story of independence, and even George Washington himself marked his first inauguration with rum.

Happily, the American rum story continues to get better: more and more distilleries are popping up across the 50 states, and the quality of rum in American continues to improve, from Florida to the Pacific. And more people drinking rum is a good thing for Caribbean rum, too.

Here are our five favorite American-made rums for 2017 (excepting those in the US Caribbean territories, which we always feel should compete against their Caribbean brethren).

Here are our five favorite American rums right now.

Siesta Key Rum

This Sarasota, Fla. distillery (Drum Circle Distilling, to be exact) has long put out one of the best rums, not just in America, but anywhere, and distiller Troy Roberts’ loyalty to overwhelming quality continues, led by the flagship, simply spectacular Siesta Key Spiced Rum. Plainly, it’s just incredibly good rum.

The post Rum Journal: America’s Best Rums, 2017 appeared first on Caribbean Journal.

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SAN JUAN, Puerto Rico — US Customs and Border Protection (CBP) San Juan Field Operations recently made in one week approximately 115 seizures of counterfeit products, valued at more than $6.5 million dollars, which were illegally imported into Puerto Rico via international mail.

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It’s the most expensive home currently on the market in the British Virgin Islands: Villa Katsura, currently listed for $40 million.

The 23,500-square-foot property is set on three acres of manicured gardens on the Little Dix Bay peninsula, among the most spectacular shorelines in the Caribbean.

The Asian-inspired home, which was built in 2014, also entitles the owner to full access to the amenities of the soon-to-reopen Little Dix Bay resort.

The property is divided into three “pavilions the master bedroom, the main house and the beach house, along with a rock-edge pool including a heated spa pool, steam shower room, fire pits and waterfalls.

It’s the gardens that just might be the property’s signature feature, designed by noted designer Holchi Kurisu.

It also derives a significant share of its energy from solar panels and battery storage.

See more information here.

— CJ

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The moment owner Richard greets you, you know you’ve found someplace unique.

And that’s precisely what the Tail Winds resort is.

Set on the far northwestern edge of Cat Island in the Bahamas, this is the classic beach hideaway, perched right on the sand on one of the island’s best beaches.

A mix of four “villa” units and two rooms, the hotel is extremely well built, with modern design, amenities and a small spa pool.

But this place is all about putting your toes in the sand, grabbing a Kalik and spending your day at the tiki hut.

We recommend bringing a group and doing a full property takeover, something that has found favor among a number of celebrities known to frequent sleepy Cat Island.

But it’s also a great option for a classic beach getaway.

For more information, visit the Tail Winds Resort.

The post A Tiny Beach Hideaway on Cat Island appeared first on Caribbean Journal.

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The Caribbean’s lionfish problem is nothing new — but more and more stakeholders are taking the steps to fight what has become a scourge of Caribbean marine life.

That includes resorts like St. Lucia’s Anse Chastanet and Jade Mountain, which are taking the fight to the plate.

Both resorts have launched a “conservation cuisine” initiative, preparing lionfish as a delicacy .

“It is not much of a stretch,” said Karolin Troubetzkoy, executive director of the storied Jade Mountain and its sister resort Anse Chastanet. “Lionfish is a white, flaky, but firm, fish with a flavor between grouper and mahi mahi.”

“We are serving a multi-course dégustation menu with paired New World wines, in which we showcase the quality and taste of this very unique fish,” she said.

Diners are served lionfish as pure sashimi, citrus ceviche wrapped in a crispy tortilla, and either grilled or stewed with the flavors of St. Lucia.

“It is always delicious and a very special dinner experience prepared by our best passionate chefs and sommeliers,” she said.

The post Serving “Conservation Cuisine” in St. Lucia appeared first on Caribbean Journal.

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