1 00:00:07,680 --> 00:00:10,520 >> Susan Schwartz: Can you feel the heat on your face? This 2 00:00:10,560 --> 00:00:13,336 episode, we want to transport you right to the sunny 3 00:00:13,368 --> 00:00:16,296 island of Barbados. Anyone's 4 00:00:16,328 --> 00:00:18,380 guess which rum we'll be exploring? 5 00:00:19,600 --> 00:00:22,408 I'm, um, Susan Schwartz, your drinking companion and 6 00:00:22,464 --> 00:00:25,288 this is Lush Life podcast. Every 7 00:00:25,344 --> 00:00:28,216 week we're inspired to live life one cocktail 8 00:00:28,248 --> 00:00:30,936 at a time. If you haven't 9 00:00:30,968 --> 00:00:33,940 guessed already, it's Mount Gay. Not only 10 00:00:33,980 --> 00:00:36,564 the oldest rum in Barbados, but the oldest 11 00:00:36,612 --> 00:00:39,588 rum in the world. I'm thrilled 12 00:00:39,604 --> 00:00:42,276 that Trudianne Brancker, the trailblazing master 13 00:00:42,308 --> 00:00:44,320 blender, is joining us today. 14 00:00:46,220 --> 00:00:48,948 Starting at the distillery in 2014 as 15 00:00:49,004 --> 00:00:51,844 Quality Assurance manager, Trudianne 16 00:00:51,892 --> 00:00:54,852 rose to prominence with her unique ability to merge 17 00:00:54,916 --> 00:00:57,300 scientific expertise and 18 00:00:57,420 --> 00:01:00,180 creative intuition. Under her 19 00:01:00,220 --> 00:01:02,820 guidance, Mount Gay has unveiled award 20 00:01:02,900 --> 00:01:05,504 winning innovations like the Master Blender 21 00:01:05,552 --> 00:01:08,380 collection and the Single Estate series. 22 00:01:08,760 --> 00:01:11,376 We met at the launch of the Single Estate series 23 00:01:11,448 --> 00:01:13,872 too, and I couldn't wait to have her on the 24 00:01:13,896 --> 00:01:16,416 show. Single Estate is super 25 00:01:16,488 --> 00:01:19,472 special and it's great to have her here to explain how 26 00:01:19,496 --> 00:01:22,336 it all came to be. But before that, 27 00:01:22,408 --> 00:01:24,960 if you love Lush Life, we would so 28 00:01:25,000 --> 00:01:27,472 appreciate your support. By signing up to our 29 00:01:27,496 --> 00:01:30,304 newsletter. You can get our advice on 30 00:01:30,392 --> 00:01:33,296 anything to do with home bartending, where to drink 31 00:01:33,328 --> 00:01:36,288 in every major city, special recipes, and 32 00:01:36,344 --> 00:01:39,300 even your very own Lush Life mug. 33 00:01:39,800 --> 00:01:40,848 Just head to 34 00:01:40,904 --> 00:01:44,496 alushlifemanual.substack.com 35 00:01:44,648 --> 00:01:46,300 and sign up. 36 00:01:47,880 --> 00:01:50,260 Now let's get to Trudiam. 37 00:01:54,040 --> 00:01:55,712 >> Speaker B: It's so great to have you on the show. 38 00:01:55,816 --> 00:01:57,620 >> Trudy Ann Brancker: Thank you. I'm honored. 39 00:01:58,760 --> 00:02:01,728 >> Speaker B: No, it's fantastic. I can't wait for everyone to hear about what you're 40 00:02:01,744 --> 00:02:04,652 doing because it's pretty exciting. So why don't we start 41 00:02:04,676 --> 00:02:07,164 off with a little introduction. Why don't you tell everyone who you are 42 00:02:07,252 --> 00:02:08,920 and, uh, what you do? 43 00:02:09,300 --> 00:02:12,236 >> Trudy Ann Brancker: Yeah. So I am Trudy Ann Brancker. I am the master 44 00:02:12,268 --> 00:02:15,196 blender for Montgay Rum. 45 00:02:15,388 --> 00:02:18,220 And in being the master blender, I really 46 00:02:18,260 --> 00:02:21,080 create all of the Mongay liquids and 47 00:02:21,620 --> 00:02:24,588 all of the research and development activities that, 48 00:02:24,640 --> 00:02:26,880 uh, happen at Moongay. I coordinate. 49 00:02:27,620 --> 00:02:30,572 >> Speaker B: I m always love to go right back to the beginning, to 50 00:02:30,596 --> 00:02:33,452 people's beginnings to see how they got where they did. So 51 00:02:33,476 --> 00:02:36,296 if you could tell me a little bit about where you grew up and I'll 52 00:02:36,328 --> 00:02:38,328 sprinkle some questions in along the way. 53 00:02:38,464 --> 00:02:41,240 >> Trudy Ann Brancker: So, yes, definitely Bermudian. Very proud of that 54 00:02:41,280 --> 00:02:44,280 fact. Never tried to hide the accent. I don't think I could 55 00:02:44,320 --> 00:02:47,032 if I wanted to, but no. I was born in 56 00:02:47,056 --> 00:02:49,288 Barbados. I went to school here 57 00:02:49,424 --> 00:02:52,120 my entire child 58 00:02:52,240 --> 00:02:55,224 life. However, coming on to 18 when 59 00:02:55,232 --> 00:02:57,304 it was time to go to university. I did leave 60 00:02:57,352 --> 00:03:00,200 Barbados and I went to university 61 00:03:00,320 --> 00:03:03,112 at uh, Howard in Washington D.C. and you 62 00:03:03,136 --> 00:03:06,110 know, it was my first time 63 00:03:06,650 --> 00:03:09,586 going to the US When I went to Howard. So 64 00:03:09,658 --> 00:03:12,306 you know, definitely a new world there. 65 00:03:12,458 --> 00:03:15,234 However, you know it's, it was a, it was a real 66 00:03:15,322 --> 00:03:18,290 beginning with regards to, I would say 67 00:03:18,330 --> 00:03:21,122 my first love for Montguay would have 68 00:03:21,146 --> 00:03:24,002 started then leaving the island, having to take a 69 00:03:24,026 --> 00:03:26,882 gift to persons not knowing. I did reach for 70 00:03:26,906 --> 00:03:29,840 Mount Gay. Not ever thinking that 71 00:03:29,840 --> 00:03:32,834 uh, this is where I would sit one day. But you know it's, 72 00:03:32,882 --> 00:03:35,842 it's always, it's a full circle moment for me. But all 73 00:03:35,866 --> 00:03:38,702 through my spiritual, I was very attracted to the sciences, 74 00:03:38,766 --> 00:03:41,614 biology, chemistry, physics, math 75 00:03:41,742 --> 00:03:44,686 and I really continued that like journey throughout. 76 00:03:44,878 --> 00:03:47,838 In tertiary education at ah, university. Same 77 00:03:47,894 --> 00:03:50,878 study path, biology, chemistry. Never 78 00:03:50,934 --> 00:03:53,822 once connecting the dots again that this is where it 79 00:03:53,846 --> 00:03:56,766 would lead. But unknowingly setting 80 00:03:56,878 --> 00:03:59,790 the stage or providing myself with that base that 81 00:03:59,830 --> 00:04:02,814 would be used later. It's really funny, 82 00:04:02,862 --> 00:04:05,822 people always say when you're in a class, you'll never use that 83 00:04:05,846 --> 00:04:08,682 in real life. One day, you know, you realize, hope your 84 00:04:08,706 --> 00:04:11,670 career is based in a laboratory with the same 85 00:04:12,290 --> 00:04:15,034 look and um, feel that you had then. 86 00:04:15,122 --> 00:04:18,106 And it's that to me that's sometimes 87 00:04:18,218 --> 00:04:20,970 one of the best things to see that there's this real 88 00:04:21,010 --> 00:04:23,786 life application that happens for all of those 89 00:04:23,938 --> 00:04:26,762 studies that I had. But after I finished university 90 00:04:26,866 --> 00:04:29,578 I returned home to Barbados because it was really 91 00:04:29,634 --> 00:04:32,538 important for me at that point to contribute 92 00:04:32,714 --> 00:04:35,642 to Barbados and to bring what I had learned 93 00:04:35,706 --> 00:04:38,602 externally back home. I started my career 94 00:04:38,666 --> 00:04:40,398 at the brew at a local brewery. 95 00:04:40,554 --> 00:04:43,398 >> Speaker B: Wait, wait, hold on, hold on. I have so many things to ask 96 00:04:43,454 --> 00:04:46,422 in between there before you get to the brewery. When you 97 00:04:46,446 --> 00:04:48,102 went to study science at Howard. 98 00:04:48,246 --> 00:04:48,758 >> Trudy Ann Brancker: Yes. 99 00:04:48,854 --> 00:04:51,782 >> Speaker B: Were you thinking, did you think have a long term goal, like I 100 00:04:51,806 --> 00:04:54,646 want to be a doctor, a scientist or anything that or you just didn't 101 00:04:54,678 --> 00:04:56,374 really know. You just wanted to study science. 102 00:04:56,422 --> 00:04:59,302 >> Trudy Ann Brancker: I did. You know, I was still very much gonna follow the 103 00:04:59,326 --> 00:05:02,310 path my parents had, you know, envisioned for me. I was going 104 00:05:02,350 --> 00:05:03,970 to be a doctor. That was, 105 00:05:05,310 --> 00:05:06,534 that was the plan. 106 00:05:06,622 --> 00:05:07,670 >> Speaker B: That was the plan. 107 00:05:07,790 --> 00:05:10,710 >> Trudy Ann Brancker: That was the plan. It really was at that time, 108 00:05:10,710 --> 00:05:13,618 um, when I, I actually took a gap year 109 00:05:13,674 --> 00:05:16,386 before I was supposed to go back to med school, funny 110 00:05:16,418 --> 00:05:19,394 enough. And that's when we kind of land at the brewery, 111 00:05:19,442 --> 00:05:21,790 but we're not there yet. We're not there yet 112 00:05:22,410 --> 00:05:22,770 now. 113 00:05:22,810 --> 00:05:25,666 >> Speaker B: And also of course when you got to the US 114 00:05:25,738 --> 00:05:28,578 the drinking age is 21. So 115 00:05:28,714 --> 00:05:31,602 had rum been. I guess this is such a silly Question to ask 116 00:05:31,626 --> 00:05:34,514 someone who's from the islands, but was rum was a big part of 117 00:05:34,522 --> 00:05:35,042 your life? 118 00:05:35,146 --> 00:05:37,778 >> Trudy Ann Brancker: Yeah, it's always around, but, you know, 119 00:05:37,834 --> 00:05:40,610 different facets of it become around, if 120 00:05:40,650 --> 00:05:43,634 that's you. So as you were growing up, because the island 121 00:05:43,682 --> 00:05:46,546 is full of sugar cane and you know, of that relationship between 122 00:05:46,618 --> 00:05:49,026 sugarcane and rum, you know, you are always 123 00:05:49,098 --> 00:05:51,730 knowledgeable of how rum is made when you 124 00:05:51,770 --> 00:05:54,322 leave the. When, like at 18 in 125 00:05:54,346 --> 00:05:56,818 Barbados. At 18 is the legal 126 00:05:56,994 --> 00:05:59,762 drinking age or the legal consumption age. But 127 00:05:59,866 --> 00:06:02,626 it's not that at, uh, 18, all of a sudden, 128 00:06:02,658 --> 00:06:05,330 you know, there's this awakening that happens with 129 00:06:05,370 --> 00:06:08,242 regards to it. 130 00:06:08,266 --> 00:06:11,218 It is that, like I said, it's more about the process. And you know, that, 131 00:06:11,274 --> 00:06:14,194 that behind the scenes that happens because you 132 00:06:14,202 --> 00:06:17,166 grow where, like I said, there's sugarcane everywhere. 133 00:06:17,278 --> 00:06:20,062 I would say for me, it was definitely 134 00:06:20,126 --> 00:06:22,878 as I, as I got older, it was more of a gift to 135 00:06:22,934 --> 00:06:25,774 people. It was a representation of Barbados for 136 00:06:25,782 --> 00:06:28,494 me. It was always something I would take back for like a 137 00:06:28,502 --> 00:06:31,262 professor or somebody, you know, you know, a 138 00:06:31,286 --> 00:06:34,030 piece of Barbados. That is what it represented to me 139 00:06:34,070 --> 00:06:36,926 then as I got older and socially 140 00:06:36,958 --> 00:06:39,870 you would go out, of course it would be, it would be the choice 141 00:06:39,950 --> 00:06:42,478 that I, that I would make because, like, again, it really always 142 00:06:42,534 --> 00:06:45,166 resonated for me as being a very Barbadian brand. 143 00:06:45,318 --> 00:06:48,250 And that to me, I think was, was more how 144 00:06:48,290 --> 00:06:51,050 I saw it and how it evolved many 145 00:06:51,090 --> 00:06:53,962 years later when the opportunity presents itself to be a 146 00:06:53,986 --> 00:06:56,070 member of the Munge family, of course 147 00:06:57,730 --> 00:07:00,634 in my mind is the opportunity, you know, of a lifetime to 148 00:07:00,722 --> 00:07:03,610 really become a member of the 149 00:07:03,650 --> 00:07:06,490 Mongue family and represent a brand that, 150 00:07:06,490 --> 00:07:09,050 ah, in my mind, you know, is so 151 00:07:09,090 --> 00:07:11,946 Barbadian. But we're not there yet either. 152 00:07:12,058 --> 00:07:13,270 We're still not there. 153 00:07:13,570 --> 00:07:16,410 >> Speaker B: So you go back and you, your first 154 00:07:16,450 --> 00:07:18,378 job is, you said, in a brewery. 155 00:07:18,554 --> 00:07:21,030 >> Trudy Ann Brancker: So I come back to Barbados and, 156 00:07:21,290 --> 00:07:24,202 uh, you know, as usual, you know, you're taking a year off, but you've still got to do 157 00:07:24,226 --> 00:07:27,146 something. You still got to do something. And yeah, 158 00:07:27,178 --> 00:07:30,138 I do. I started working at the local brewery and I think that 159 00:07:30,194 --> 00:07:32,710 that's really. Everything changed where 160 00:07:33,010 --> 00:07:35,674 manufacturing became a part of 161 00:07:35,762 --> 00:07:38,650 our career path, that I fell in love with 162 00:07:38,690 --> 00:07:41,418 the production, the, you know, the process to go 163 00:07:41,474 --> 00:07:44,250 through from raw material to, you know, the science 164 00:07:44,330 --> 00:07:47,174 involved, where yeast transform sugars 165 00:07:47,222 --> 00:07:50,150 into alcoholic. It all resonated so 166 00:07:50,190 --> 00:07:52,662 naturally and it, you know, I was 167 00:07:52,686 --> 00:07:55,446 enthusiastic to go every day to study 168 00:07:55,518 --> 00:07:58,486 more, to become part of this. And I think after 169 00:07:58,558 --> 00:08:01,302 maybe like a week after joining the 170 00:08:01,326 --> 00:08:04,262 brewery, you know, it was, I was at that point where it was like, this 171 00:08:04,286 --> 00:08:07,270 is it. Like, I think this is the career path 172 00:08:07,350 --> 00:08:10,278 for me. I still didn't think about Mount 173 00:08:10,294 --> 00:08:13,270 Gay yet. We weren't even thinking about it at 174 00:08:13,310 --> 00:08:16,172 that point. But, you know, as I, as I spent a few more 175 00:08:16,196 --> 00:08:19,148 years and I went moved from being the brewer to 176 00:08:19,204 --> 00:08:21,980 supply chain to quality assurance and really 177 00:08:22,020 --> 00:08:24,732 understanding all the different facets of the, of, uh, the 178 00:08:24,836 --> 00:08:27,692 process, it's where I was able to 179 00:08:27,716 --> 00:08:30,396 make choices, to focus on 180 00:08:30,468 --> 00:08:33,404 things like the taste and the organoleptics, 181 00:08:33,452 --> 00:08:36,124 you know, the nose, the taste, how we develop 182 00:08:36,212 --> 00:08:39,100 them, what happens at each stage. And I think right there 183 00:08:39,140 --> 00:08:41,880 was the turning point where it became like 184 00:08:42,260 --> 00:08:44,972 one day, one day, you know, it was. This was the 185 00:08:44,996 --> 00:08:47,900 direction that pointed me towards Mongie right then. 186 00:08:48,020 --> 00:08:50,796 >> Speaker B: I would hate to be a fly on the wall in the conversation of, mom, 187 00:08:50,868 --> 00:08:53,180 dad, I'm not going to be a doctor, 188 00:08:53,340 --> 00:08:56,332 I'm going to work at the brewery. I'm sure 189 00:08:56,356 --> 00:08:57,960 that it was fine, but. 190 00:08:58,260 --> 00:09:00,988 >> Trudy Ann Brancker: You know, you know, I would say this, it was definitely 191 00:09:01,084 --> 00:09:03,730 not the easiest conversation I've ever had with them. 192 00:09:03,730 --> 00:09:06,680 Uh, however, I think, I think 193 00:09:06,980 --> 00:09:09,756 it became significantly better when I became the master 194 00:09:09,788 --> 00:09:12,360 blender at Moatgame. When they were like, yeah, of course, we love. 195 00:09:13,330 --> 00:09:15,882 >> Speaker B: Listen, I totally understand. My dad was like, are you sure. 196 00:09:15,906 --> 00:09:16,826 >> Susan Schwartz: You don't want to be a lawyer? 197 00:09:16,858 --> 00:09:19,322 >> Speaker B: I was like, yeah, Dad, I. I'm sure. 198 00:09:19,506 --> 00:09:20,970 >> Trudy Ann Brancker: Yeah, yeah, exactly. I. 199 00:09:21,010 --> 00:09:23,402 >> Speaker B: So I totally understand. So tell me about the 200 00:09:23,426 --> 00:09:25,994 opportunity to join Mount Gay. Was it from the 201 00:09:26,002 --> 00:09:28,790 brewery to Mount Gay? What pulled you there? 202 00:09:29,570 --> 00:09:32,538 >> Trudy Ann Brancker: So in 2014, Remy 203 00:09:32,554 --> 00:09:35,066 Contra was able to acquire the 204 00:09:35,218 --> 00:09:38,026 physical distillery. Prior to that, they 205 00:09:38,098 --> 00:09:41,082 had owned the brand, the bottling facility and all the 206 00:09:41,106 --> 00:09:43,972 aging facilities, but not the distillery itself. 207 00:09:44,116 --> 00:09:46,676 And that was really where the opportunity presented 208 00:09:46,708 --> 00:09:49,636 itself. Because having spent a few years 209 00:09:49,708 --> 00:09:52,660 at the brewery, maybe approximately eight or so, really 210 00:09:52,700 --> 00:09:55,604 my focus was fermentation as well as organoleptics 211 00:09:55,652 --> 00:09:58,292 associated with fermentation specifically. 212 00:09:58,436 --> 00:10:01,380 And it was just a great opportunity to be able 213 00:10:01,420 --> 00:10:04,356 to come to bring that specialty to 214 00:10:04,428 --> 00:10:06,980 the Montguay team and really help 215 00:10:07,020 --> 00:10:09,540 them with regards to starting up this new 216 00:10:09,580 --> 00:10:12,516 distillation process and kind of molding 217 00:10:12,548 --> 00:10:15,490 it into what Montgie needed it to be. And that's, 218 00:10:15,490 --> 00:10:18,432 uh, how we started. So I would have come in as 219 00:10:18,456 --> 00:10:21,392 the quality assurance manager here at Montney when 220 00:10:21,416 --> 00:10:24,224 we took on a brand new process, distillation. And, 221 00:10:24,312 --> 00:10:26,880 you know, we'll get further into all the other 222 00:10:26,920 --> 00:10:29,872 processes we've taken on over the years, 223 00:10:30,056 --> 00:10:32,980 but it was really the opportunity to have that, uh, 224 00:10:33,368 --> 00:10:36,352 developed and reconnect what had been done in the 225 00:10:36,376 --> 00:10:38,976 Past with where we needed to go in the future 226 00:10:39,048 --> 00:10:41,734 to make sure that the gave 227 00:10:41,912 --> 00:10:44,682 liquids would always be at the quality that, you know, 228 00:10:44,706 --> 00:10:46,698 everyone knows and loves. 229 00:10:46,874 --> 00:10:49,818 >> Speaker B: Oh boy, there's so much in there. Maybe we go to. Why don't 230 00:10:49,834 --> 00:10:52,394 you tell people a little bit about the history of Mount 231 00:10:52,442 --> 00:10:55,050 Gay so we can kind of go 232 00:10:55,090 --> 00:10:57,270 backward to go forward, you know. 233 00:10:58,530 --> 00:11:00,474 >> Trudy Ann Brancker: So Mount Gay is 234 00:11:00,562 --> 00:11:03,210 321 years old. So for the 235 00:11:03,250 --> 00:11:06,122 last 300 plus centuries, you know, 236 00:11:06,146 --> 00:11:09,092 Mongue has operated actually right here where I 237 00:11:09,116 --> 00:11:11,684 sit doing this interview in St. 238 00:11:11,732 --> 00:11:14,550 Lucie, the most northern, um, 239 00:11:14,550 --> 00:11:17,412 parish of the island. And it's always been located in 240 00:11:17,436 --> 00:11:20,260 this specific spot. And what has happened over the years 241 00:11:20,300 --> 00:11:22,884 is, as you know, it has changed hands, it has changed 242 00:11:22,932 --> 00:11:25,812 owners. One thing that has stayed the same is where it 243 00:11:25,836 --> 00:11:28,800 is and how they do what they do. 244 00:11:29,100 --> 00:11:32,004 So throughout the years it's very much been the passing now 245 00:11:32,092 --> 00:11:35,070 of very specific traditions. The, you know, the art 246 00:11:35,110 --> 00:11:37,886 of distillation, you know, blending coming 247 00:11:37,958 --> 00:11:40,686 in the latter part of Mount 248 00:11:40,718 --> 00:11:43,630 Gay's history. But what a lot 249 00:11:43,670 --> 00:11:46,398 of people don't necessarily know is even 250 00:11:46,454 --> 00:11:49,422 though certain aspects of the brand may not have all been owned by the 251 00:11:49,446 --> 00:11:52,222 same person, it was still one cohesive function where the 252 00:11:52,246 --> 00:11:55,214 distillery made liquids which would then come to aging, which would go 253 00:11:55,222 --> 00:11:57,966 to the bottling facility. And that's really how it's always been. 254 00:11:58,118 --> 00:12:00,878 In uh, 2014, when I joined Remy 255 00:12:00,894 --> 00:12:03,646 Concho was given the opportunity to purchase the distillery, 256 00:12:03,758 --> 00:12:06,442 to really bring the entire process 257 00:12:06,546 --> 00:12:09,274 in under one ownership. And that's 258 00:12:09,322 --> 00:12:11,830 really what happened there. And 259 00:12:12,210 --> 00:12:14,842 it didn't call for any physical movement of the 260 00:12:14,866 --> 00:12:17,802 facilities. It really actually with the significance of 261 00:12:17,826 --> 00:12:20,442 it was, was very small. I think a fence was 262 00:12:20,466 --> 00:12:23,450 removed. Literal, physical 263 00:12:23,530 --> 00:12:26,442 fence. But, but what happened is that, you know, you were 264 00:12:26,466 --> 00:12:29,194 able to have one team that would be able 265 00:12:29,282 --> 00:12:31,962 to go from start all the way distillation, 266 00:12:32,026 --> 00:12:34,682 acquirement of um, raw materials m molasses, all the 267 00:12:34,706 --> 00:12:37,274 way to bottling and through to distribution throughout the 268 00:12:37,282 --> 00:12:39,790 world. And that's really what happened in 269 00:12:39,830 --> 00:12:42,622 2014 when I joined. Shortly after that, in 270 00:12:42,646 --> 00:12:45,646 2015, we added something a little more to it. But we'll 271 00:12:45,678 --> 00:12:48,330 get to that little later and 272 00:12:48,330 --> 00:12:50,638 uh, we'll get to that in a sec. 273 00:12:50,774 --> 00:12:53,630 >> Speaker B: So just to clarify for people who might be slightly 274 00:12:53,710 --> 00:12:56,670 confused, did that change when everything came 275 00:12:56,710 --> 00:12:59,662 under one? Did that change the liquid at 276 00:12:59,686 --> 00:13:02,542 all or was the taste still the same 277 00:13:02,646 --> 00:13:05,342 everything that you bought? You know, if you bought a Mount Gay bottle in 278 00:13:05,366 --> 00:13:08,290 2000 and they bought one in 2014, did had 279 00:13:08,330 --> 00:13:09,922 that changed at all. 280 00:13:10,106 --> 00:13:13,010 >> Trudy Ann Brancker: So no, nothing changed. Because you know 281 00:13:13,050 --> 00:13:15,954 what, what was Already part of the Remy route was all of the 282 00:13:15,962 --> 00:13:18,962 age stock. So all of the maturation, all of the aging, 283 00:13:19,026 --> 00:13:21,682 all of the blending that was already happening. Uh, my 284 00:13:21,706 --> 00:13:24,530 predecessor, Alan Smith, he had been taking care of that and before 285 00:13:24,570 --> 00:13:27,442 him, Jerry Edwards, for decades. And they. They 286 00:13:27,466 --> 00:13:30,370 were the ones who worked very closely with distillation, 287 00:13:30,450 --> 00:13:33,250 you know, to be able to. To keep the consistency that was 288 00:13:33,290 --> 00:13:35,992 needed for Mount Gate. So, you know, it was more 289 00:13:36,016 --> 00:13:38,824 paperwork than anything 290 00:13:38,872 --> 00:13:41,832 else. But these stalwarts in the 291 00:13:41,856 --> 00:13:44,696 industry, you know, that they were the gatekeepers 292 00:13:44,728 --> 00:13:47,432 of Montgay's liquid quality. And that is 293 00:13:47,456 --> 00:13:50,424 definitely one of the things that is handed over from master lender 294 00:13:50,472 --> 00:13:51,672 to master blender. 295 00:13:51,816 --> 00:13:54,712 >> Speaker B: As a new master blender, obviously, you want to make 296 00:13:54,736 --> 00:13:57,608 your own stamp on things. So what 297 00:13:57,664 --> 00:14:00,488 kind of things were you thinking of doing? And then what came 298 00:14:00,544 --> 00:14:01,660 to fruition? 299 00:14:02,430 --> 00:14:05,302 >> Trudy Ann Brancker: So I'll say, as the new master blender, I 300 00:14:05,486 --> 00:14:08,390 never once thought about the 301 00:14:08,430 --> 00:14:11,126 change. Uh-huh. You always. What is 302 00:14:11,198 --> 00:14:13,446 first in your mind is the consistency. 303 00:14:13,558 --> 00:14:14,022 >> Speaker B: Okay. 304 00:14:14,086 --> 00:14:16,998 >> Trudy Ann Brancker: This will be the same Eclipse, the same black 305 00:14:17,054 --> 00:14:20,022 barrel, the same EXO that everybody knows. They will not 306 00:14:20,046 --> 00:14:22,610 even be able to tell that there's been a difference. But 307 00:14:22,990 --> 00:14:25,910 that's really not what happens, actually. But, uh, 308 00:14:25,910 --> 00:14:28,582 when I became Master Blender, I was given a very 309 00:14:28,606 --> 00:14:31,502 unique opportunity at that point, because we were at 310 00:14:31,526 --> 00:14:33,934 a stage where we really needed to relook at our entire 311 00:14:33,982 --> 00:14:36,910 portfolio and what we were offering. And 312 00:14:37,030 --> 00:14:39,490 we did do some changes 313 00:14:39,830 --> 00:14:42,830 to the core products at that point. And 314 00:14:42,950 --> 00:14:45,854 each individual product had its own way 315 00:14:45,942 --> 00:14:48,254 in which we went about it. I will say, 316 00:14:48,342 --> 00:14:51,262 specifically for Eclipse, Eclipse had little to 317 00:14:51,286 --> 00:14:53,850 no change. Eclipse had a label change, 318 00:14:55,590 --> 00:14:58,080 and that was it. But what. What 319 00:14:58,120 --> 00:15:00,912 was clearly demonstrated was the. The 320 00:15:00,936 --> 00:15:03,872 quantum of barrels and the type of barrels. So for me, it 321 00:15:03,896 --> 00:15:06,416 was very important to have transparency, really 322 00:15:06,488 --> 00:15:09,456 explaining to each person, you know, each. Each client 323 00:15:09,568 --> 00:15:12,480 what is in the bottle, you know, the type of barrels we use 324 00:15:12,600 --> 00:15:15,536 and things of that such exo, the 325 00:15:15,688 --> 00:15:18,560 third master blender to make it. It's. 326 00:15:18,720 --> 00:15:21,632 It's definitely, I think, the one that I had 327 00:15:21,656 --> 00:15:24,502 the most, um, um, angst and I 328 00:15:24,526 --> 00:15:27,350 was super nervous about. But once 329 00:15:27,390 --> 00:15:30,294 again, I was able to add a third barrel type to EXO 330 00:15:30,342 --> 00:15:33,046 to really enhance what was already there. Not 331 00:15:33,118 --> 00:15:35,846 change, you know, the liquid, 332 00:15:35,958 --> 00:15:38,838 but really more highlight the specifics 333 00:15:38,934 --> 00:15:41,830 that make xoxo. And for me, 334 00:15:41,870 --> 00:15:44,342 that was. That was a great opportunity. 335 00:15:44,486 --> 00:15:47,366 But I think what surpassed all of those was 336 00:15:47,438 --> 00:15:50,300 the creation of the Master Blender collection. We never 337 00:15:50,340 --> 00:15:53,260 could have anticipated the following, how 338 00:15:53,300 --> 00:15:55,628 well that product would have been 339 00:15:55,764 --> 00:15:58,540 accepted by everybody. I think I'm on my 340 00:15:58,580 --> 00:16:01,580 eighth virgin, eighth release 341 00:16:01,700 --> 00:16:04,540 this year. Now and then, 342 00:16:04,660 --> 00:16:07,628 like I said, the one that I think I speak 343 00:16:07,644 --> 00:16:10,188 about the most now is single estate. 344 00:16:10,284 --> 00:16:13,212 And being able to bring not only 345 00:16:13,316 --> 00:16:15,900 an addition to the core portfolio that was 346 00:16:15,940 --> 00:16:18,768 100% conceptualized by me, 347 00:16:18,824 --> 00:16:21,824 but also having it be such a Barbadian 348 00:16:21,872 --> 00:16:24,720 offering and such a monk gay offering to add 349 00:16:24,760 --> 00:16:27,552 to that corride, you know, 100 350 00:16:27,736 --> 00:16:30,544 made in Barbados with sugar cane 351 00:16:30,592 --> 00:16:33,392 that I can walk you across the street to the 352 00:16:33,416 --> 00:16:35,600 estate. And, and for me to bring something so 353 00:16:35,640 --> 00:16:38,240 transparent, so nuanced 354 00:16:38,320 --> 00:16:41,280 in for the world of rum, especially molasses 355 00:16:41,360 --> 00:16:43,856 based rum houses, has been 356 00:16:43,928 --> 00:16:46,570 quite, ah, it's been quite an honest to be able 357 00:16:46,610 --> 00:16:49,274 to bring it to persons all throughout the 358 00:16:49,282 --> 00:16:49,738 world. 359 00:16:49,874 --> 00:16:52,762 >> Speaker B: Well, you know, we were lucky, I was really lucky to meet you at the 360 00:16:52,786 --> 00:16:55,546 Connaught when you came over and then, um, got to taste it. 361 00:16:55,618 --> 00:16:58,314 I love the single estate story. 362 00:16:58,482 --> 00:17:01,194 So if you could go really from A to Z 363 00:17:01,282 --> 00:17:04,186 of the beginning of it, what it actually 364 00:17:04,258 --> 00:17:07,162 means, what a single estate, how did it get in the bottle, 365 00:17:07,226 --> 00:17:09,030 all of that stuff, that would be great. 366 00:17:09,650 --> 00:17:12,634 >> Trudy Ann Brancker: Yeah, we're going to do that. But you know, you've heard me, I could do that 367 00:17:12,642 --> 00:17:14,130 for like two hours. 368 00:17:15,470 --> 00:17:18,022 >> Speaker B: Not the two hour version, maybe the half an hour version. 369 00:17:18,086 --> 00:17:20,960 >> Trudy Ann Brancker: Exactly. No, no, um, well, single estate, 370 00:17:20,960 --> 00:17:23,750 um, really started in, or really was 371 00:17:23,790 --> 00:17:26,262 reborn I should say, in 2015. So in 372 00:17:26,286 --> 00:17:29,254 2015, Montgay was able to acquire 373 00:17:29,382 --> 00:17:32,342 an estate, a sugar cane estate. It's right across the 374 00:17:32,366 --> 00:17:35,142 street from the distillery and in 375 00:17:35,166 --> 00:17:38,102 Aquarius we were, for the very first time in many, many 376 00:17:38,126 --> 00:17:41,120 years, be able to complete the entire 377 00:17:41,280 --> 00:17:44,128 value chain with regards to soil 378 00:17:44,224 --> 00:17:46,640 to sip where rum was concerned. 379 00:17:46,800 --> 00:17:49,600 And uh, by doing this, what we were 380 00:17:49,640 --> 00:17:51,648 able to do is grow 381 00:17:51,704 --> 00:17:53,760 sugarcane, bring 382 00:17:53,880 --> 00:17:56,288 Barbadian, know how 383 00:17:56,344 --> 00:17:59,280 Barbadian expertise into helping us grow 384 00:17:59,320 --> 00:18:02,192 this sugar cane. So, you know, you've heard me say it 385 00:18:02,216 --> 00:18:05,200 before, we became farmers and, and 386 00:18:05,240 --> 00:18:08,192 I'm very proudly so, very proudly so because you know, 387 00:18:08,216 --> 00:18:11,020 to have that, that, that sk part of the 388 00:18:11,060 --> 00:18:13,852 team is really an asset to the Montguay 389 00:18:13,916 --> 00:18:16,668 construct in total. But single Estate 390 00:18:16,764 --> 00:18:19,628 specifically is a rum made from 391 00:18:19,764 --> 00:18:22,156 100% Montgay 392 00:18:22,188 --> 00:18:25,020 molasses, which has been grown at 393 00:18:25,060 --> 00:18:27,756 the estate. And uh, in 394 00:18:27,828 --> 00:18:30,620 rum, that is such a rarity that you are 395 00:18:30,660 --> 00:18:33,196 able to connect your entire 396 00:18:33,308 --> 00:18:36,108 traceability specifically to 397 00:18:36,164 --> 00:18:39,100 where the cane was grown, what cultivars were 398 00:18:39,140 --> 00:18:42,000 grown, you know, which plots, crops were harvested, 399 00:18:42,080 --> 00:18:44,960 you know, what was the entire year's worth of process 400 00:18:45,080 --> 00:18:47,952 in terms of, you know, like rainfall and all 401 00:18:47,976 --> 00:18:50,912 these other, these other metrics. And to be 402 00:18:50,936 --> 00:18:53,872 able to, to have all of that information, to 403 00:18:53,896 --> 00:18:56,656 be able to. To have access, uh, to 404 00:18:56,728 --> 00:18:59,552 the sugarcane from this specific place, which is 405 00:18:59,576 --> 00:19:02,448 then converted into molasses still here 406 00:19:02,504 --> 00:19:04,928 on site and now here at 407 00:19:04,984 --> 00:19:07,872 Montguay. Because I can walk you from the estate 408 00:19:07,936 --> 00:19:10,740 to the mill, to fermentation, to 409 00:19:10,780 --> 00:19:13,428 distillation and aging. It 410 00:19:13,484 --> 00:19:16,340 really is a very nuanced way 411 00:19:16,380 --> 00:19:19,188 to think about rum, especially, 412 00:19:19,244 --> 00:19:22,052 like I said, molasses based rum. And that is 413 00:19:22,076 --> 00:19:24,996 effectively what single estate is. Single estate 414 00:19:25,028 --> 00:19:27,636 is 100% Mount Gay 415 00:19:27,668 --> 00:19:30,420 molasses, which has been fermented, 416 00:19:30,580 --> 00:19:33,524 distilled in our pot stills and aged here 417 00:19:33,612 --> 00:19:35,802 at ah, Mount Gay and then 418 00:19:35,956 --> 00:19:38,830 bottled and released. We've done 419 00:19:38,870 --> 00:19:41,646 two releases thus far. But what makes 420 00:19:41,718 --> 00:19:44,030 these releases specifically unique is the 421 00:19:44,070 --> 00:19:46,814 transparency that goes behind each and every one of 422 00:19:46,822 --> 00:19:49,774 them. So when you are 423 00:19:49,942 --> 00:19:52,846 ready to, you know, experience what single estate 424 00:19:52,878 --> 00:19:55,822 is, you not only have a beautiful liquid, which is 425 00:19:55,846 --> 00:19:58,670 a given, but you're also able 426 00:19:58,790 --> 00:20:01,470 to walk the walk that we walked over the 427 00:20:01,510 --> 00:20:04,312 five years before this rum 428 00:20:04,456 --> 00:20:06,728 became liquid and started as 429 00:20:06,784 --> 00:20:09,140 cane. So you're able to understand 430 00:20:09,520 --> 00:20:12,328 what the conditions were, how much can. 431 00:20:12,384 --> 00:20:15,128 Was harvested, how much molasses was made, 432 00:20:15,264 --> 00:20:17,768 you know, what the profile was as we went through every 433 00:20:17,824 --> 00:20:20,808 step. And, um, for me, I think that that's the piece that 434 00:20:20,864 --> 00:20:23,800 makes me the happiest about single estate. Being 435 00:20:23,840 --> 00:20:26,808 able to take everybody on that journey with 436 00:20:26,864 --> 00:20:29,608 me as you go from planting 437 00:20:29,704 --> 00:20:32,488 all the way to liquid creation. And 438 00:20:32,624 --> 00:20:34,788 that is really important. Embodies what 439 00:20:34,844 --> 00:20:37,124 singlestate is a holy 440 00:20:37,252 --> 00:20:38,640 Montgay product. 441 00:20:39,420 --> 00:20:42,324 >> Speaker B: So when you acquired this, this land 442 00:20:42,412 --> 00:20:45,332 with the sugar cane on it, which must have been 443 00:20:45,356 --> 00:20:48,052 so exciting for a scientist too, to be like, oh, I can play with 444 00:20:48,076 --> 00:20:50,836 this. Did you use the sugar 445 00:20:50,868 --> 00:20:53,796 cane that was already there? Were you already. Sorry, I'm going to bombard 446 00:20:53,828 --> 00:20:56,612 you with a billion questions right now. Was the soil the way you 447 00:20:56,636 --> 00:20:59,498 wanted it to be? Did you have to change things? 448 00:20:59,604 --> 00:21:02,190 Are you growing some sugar cane like 449 00:21:02,230 --> 00:21:05,006 this and then like a sugar 450 00:21:05,038 --> 00:21:05,326 cane. 451 00:21:05,358 --> 00:21:06,158 >> Susan Schwartz: And then there's a b. 452 00:21:06,214 --> 00:21:08,926 >> Speaker B: Sugar cane to play with it. I mean, how much was. 453 00:21:08,998 --> 00:21:11,742 Was. Was already there and how much did 454 00:21:11,766 --> 00:21:14,542 you kind of play with? Or are you playing with? Should I 455 00:21:14,566 --> 00:21:15,130 say. 456 00:21:15,590 --> 00:21:18,318 >> Trudy Ann Brancker: Yeah, no. Um, these are great questions. 457 00:21:18,494 --> 00:21:21,246 So first, yes, there was already sugarcane 458 00:21:21,278 --> 00:21:24,190 there. Um, because it wasn't a. It wasn't a 459 00:21:24,230 --> 00:21:26,790 fallow estate. You know, there was sugar cane cane growing 460 00:21:27,220 --> 00:21:30,114 m. So we did. The very first harvest we 461 00:21:30,122 --> 00:21:33,090 would have done in 2015 was from Sugar cane that was 462 00:21:33,130 --> 00:21:35,750 already on the estate itself. 463 00:21:36,170 --> 00:21:38,642 In the years, in the future years, 464 00:21:38,746 --> 00:21:41,682 definitely you would see change. So what we do 465 00:21:41,706 --> 00:21:44,390 is we do regenerative agriculture. 466 00:21:45,050 --> 00:21:48,018 So it is really important to us to preserve the 467 00:21:48,074 --> 00:21:50,994 soil that exists at est, because you want to 468 00:21:51,002 --> 00:21:53,892 be sure that not necessarily in my tenure, but 469 00:21:53,916 --> 00:21:56,868 the next master blender, and the master blender after still has 470 00:21:56,924 --> 00:21:59,812 a healthy estate and is able to reap 471 00:21:59,876 --> 00:22:02,724 and to harvest sugarcane from that estate. So that was one of 472 00:22:02,732 --> 00:22:05,332 the major changes that we made, you know, just converting to 473 00:22:05,356 --> 00:22:08,324 this very different style of agriculture 474 00:22:08,372 --> 00:22:11,060 because it's really not the traditional way in which 475 00:22:11,100 --> 00:22:14,052 sugarcane would be cultivated or 476 00:22:14,076 --> 00:22:16,852 would be grown in Barbados. But once 477 00:22:16,876 --> 00:22:19,700 again, we're setting the example and we do have. 478 00:22:19,740 --> 00:22:22,492 Our estate is 324 acres. So it is a 479 00:22:22,516 --> 00:22:24,680 relatively smaller estate as well. 480 00:22:24,820 --> 00:22:27,420 Um, but one of the other things we did 481 00:22:27,460 --> 00:22:30,300 is, uh, specifically each plot kind of has 482 00:22:30,340 --> 00:22:33,132 its own cultivar. And in 483 00:22:33,156 --> 00:22:36,012 addition to that, we do have some 484 00:22:36,116 --> 00:22:38,876 cultivars that aren't necessarily the best 485 00:22:38,948 --> 00:22:41,932 sugar producers as well. Um, we have a nursery. And that 486 00:22:41,956 --> 00:22:44,492 nursery is really important to us because it's where we're able to 487 00:22:44,516 --> 00:22:47,360 grow newer, um, or I wouldn't call them 488 00:22:47,400 --> 00:22:50,240 newer because, you know, it doesn't start with us, but different 489 00:22:50,360 --> 00:22:53,184 cultivars for what you would make traditionally find on the estates 490 00:22:53,232 --> 00:22:56,032 in Barbados. And it also gives us that opportunity to 491 00:22:56,056 --> 00:22:58,880 understand how they, how they grow and how they develop on our 492 00:22:58,920 --> 00:23:00,032 estate itself. 493 00:23:00,176 --> 00:23:02,992 >> Speaker B: Oh, wait, just one thing. What is a cultivar? Just in 494 00:23:03,016 --> 00:23:04,176 case people don't know. 495 00:23:04,248 --> 00:23:07,024 >> Trudy Ann Brancker: So one of the things that I learned when the estate 496 00:23:07,072 --> 00:23:09,936 team and the agronomists that we had here 497 00:23:10,008 --> 00:23:12,992 at the time, a, uh, sugarcane is a cultivar and not 498 00:23:13,016 --> 00:23:15,730 a variety. So this is the terminology 499 00:23:15,810 --> 00:23:18,370 that we use. Uh, you know, I'm always 500 00:23:18,490 --> 00:23:21,378 super blown away, like when they're able to speak on this. 501 00:23:21,434 --> 00:23:24,402 And the knowledge that, you know, I get, because I am 502 00:23:24,426 --> 00:23:27,346 the blender at heart, I'm able 503 00:23:27,418 --> 00:23:30,130 to assimilate from what they 504 00:23:30,170 --> 00:23:33,154 know. So as, ah, you can see. And that, that is one of the benefits 505 00:23:33,202 --> 00:23:36,002 too, like I said of that, that knowledge and that know how it 506 00:23:36,026 --> 00:23:38,962 changes how we all speak, how we all view, you 507 00:23:38,986 --> 00:23:41,440 know, what we. And it's really brought a, uh, 508 00:23:41,500 --> 00:23:44,452 sensitivity with regards to may you 509 00:23:44,476 --> 00:23:47,172 move to the very next step, you know, which is like 510 00:23:47,196 --> 00:23:49,732 molasses creation. And then when it comes to the 511 00:23:49,756 --> 00:23:52,244 distillery and I'm able to start fermentation, you 512 00:23:52,252 --> 00:23:54,804 know, we're really just 513 00:23:54,972 --> 00:23:57,716 adding to that knowledge train that we've 514 00:23:57,748 --> 00:24:00,660 gotten from each of these steps as, uh, we get to the next 515 00:24:00,700 --> 00:24:03,252 step. And to me it was, it was just an amazing 516 00:24:03,316 --> 00:24:05,822 experience to be able to do that like from, 517 00:24:05,876 --> 00:24:08,794 from beginning and uh, def. We're not at 518 00:24:08,802 --> 00:24:11,450 the end just yet, but from beginning or 519 00:24:11,490 --> 00:24:14,378 creation to nowhere, we have a liquid that 520 00:24:14,434 --> 00:24:15,994 represents all of that. 521 00:24:16,082 --> 00:24:18,986 >> Speaker B: This may be a silly question, but when you created 522 00:24:19,018 --> 00:24:21,898 the molasses and then you created rum from 523 00:24:21,954 --> 00:24:24,682 it, a liquid from it, did it have the 524 00:24:24,706 --> 00:24:27,690 flavor that you thought it would? Were you, were 525 00:24:27,730 --> 00:24:30,602 you planning on a flavor? Did you even know what you 526 00:24:30,626 --> 00:24:33,552 were going to get? I mean, was it, it different from 527 00:24:33,656 --> 00:24:35,500 what you thought or the same? 528 00:24:35,960 --> 00:24:38,640 >> Trudy Ann Brancker: It was definitely different from what we 529 00:24:38,680 --> 00:24:41,632 thought. You know, it was, it was very one of those unknowns for 530 00:24:41,656 --> 00:24:44,464 us. The very first time the Wendy 531 00:24:44,512 --> 00:24:47,472 molasses showed up at the distillery, you know, before we 532 00:24:47,496 --> 00:24:50,176 went to the process, you know, everyone's kind of, we're all standing 533 00:24:50,208 --> 00:24:52,768 around and we're all like, okay, we're nervous but we're 534 00:24:52,784 --> 00:24:55,648 happy. You know, it's the first time. This time it's 535 00:24:55,664 --> 00:24:58,368 going to like a whole different area because it has to be segment 536 00:24:58,384 --> 00:25:01,248 segregated because we're very, very careful to ensure that, 537 00:25:01,304 --> 00:25:04,144 you know, when we make single estate, only the single estate 538 00:25:04,192 --> 00:25:06,700 inputs are part of the single estate process. 539 00:25:07,160 --> 00:25:09,840 And uh, it first got there and, and 540 00:25:09,960 --> 00:25:12,624 the first thing is it's a molasses, so it's not the 541 00:25:12,712 --> 00:25:15,680 sea molasses, which is what you traditionally will 542 00:25:15,720 --> 00:25:18,720 get, um, from the industry. Because just 543 00:25:18,760 --> 00:25:21,552 in case someone who's listening doesn't know, you know, 544 00:25:21,576 --> 00:25:24,464 rum, especially molasses based rum, have been 545 00:25:24,552 --> 00:25:27,184 made with what would be 546 00:25:27,272 --> 00:25:30,192 an, I guess almost a waste product of the 547 00:25:30,216 --> 00:25:33,120 sugar production process. And hence, 548 00:25:33,200 --> 00:25:36,080 you know, you get a grade which is called C 549 00:25:36,120 --> 00:25:39,056 molasses. However, for single estate, because sugar 550 00:25:39,088 --> 00:25:41,648 is not our goal, we 551 00:25:41,704 --> 00:25:44,688 use amylases, which is, you could 552 00:25:44,744 --> 00:25:47,712 say a different quality because, you know, it 553 00:25:47,736 --> 00:25:50,512 is, there's less sugar that has been extracted from the 554 00:25:50,536 --> 00:25:53,270 process, less processing, all of these things 555 00:25:53,390 --> 00:25:56,390 that have happened. So the first time, you know, we're all 556 00:25:56,430 --> 00:25:59,238 standing around, you know, it's arriving, you never believe. Like 557 00:25:59,294 --> 00:26:02,118 15 people watching molasses offload, which 558 00:26:02,174 --> 00:26:04,662 never happens. It's so 559 00:26:04,686 --> 00:26:07,590 automatic. But it was, it was all of that. It was the build up 560 00:26:07,630 --> 00:26:10,150 to, of something new happening, something exciting. 561 00:26:10,310 --> 00:26:13,110 I'd say for me the biggest aha, uh, moment was during 562 00:26:13,150 --> 00:26:16,070 fermentation where all of a sudden 563 00:26:16,150 --> 00:26:18,982 the notes that we were getting were very different. Different from what we 564 00:26:19,006 --> 00:26:22,006 get in our traditional montgay, you know, you know, people were passing 565 00:26:22,038 --> 00:26:24,742 by and we're like, pineapple? Is that what that 566 00:26:24,766 --> 00:26:27,670 is like? You know, it's, it was, it was this bouquet 567 00:26:27,750 --> 00:26:30,694 of fruitiness that are, uh, not Necessarily 568 00:26:30,742 --> 00:26:33,094 the ones that we would get, you know, traditional 569 00:26:33,142 --> 00:26:35,958 Mungay, you, you walk on by, you know, you're gonna 570 00:26:35,974 --> 00:26:38,934 get that nice, like, ripe banana, you know, like almost like a 571 00:26:38,942 --> 00:26:41,718 red apple sometimes that we know to expect this, 572 00:26:41,774 --> 00:26:44,662 we know at which stage, how many days, what will show 573 00:26:44,686 --> 00:26:47,618 up. But this was a whole new experience where 574 00:26:47,754 --> 00:26:50,354 it's this new molasses that we've 575 00:26:50,402 --> 00:26:53,378 never had access to before, and 576 00:26:53,514 --> 00:26:56,466 now we're going through. And so every day that fermenter 577 00:26:56,498 --> 00:26:59,282 kept, the process kept going, and that transformation of that 578 00:26:59,306 --> 00:27:02,194 sugar to ethanol was a new discovery 579 00:27:02,242 --> 00:27:04,946 for us, and it kept going from there. The discovery started 580 00:27:05,018 --> 00:27:07,762 there and as we moved to distillation and 581 00:27:07,786 --> 00:27:10,690 we're working very closely, you know, and those 582 00:27:10,730 --> 00:27:13,602 very first years we really had, um, one of 583 00:27:13,626 --> 00:27:15,922 the oldest tenured employees here at 584 00:27:15,946 --> 00:27:18,850 Montguay, Renault Blues. You know, he, he 585 00:27:18,890 --> 00:27:21,858 was still working with us at that time, you know, so it was very, 586 00:27:21,914 --> 00:27:24,722 it was very exciting for me because I wasn't master blender just 587 00:27:24,746 --> 00:27:27,442 yet, but the previous master blender knew he would 588 00:27:27,466 --> 00:27:30,274 never be the one to bring this to market. 589 00:27:30,362 --> 00:27:33,106 So this was really my very first project when I joined 590 00:27:33,138 --> 00:27:36,018 Imonge team. And uh, you know, 591 00:27:36,154 --> 00:27:39,042 I think at that excitement alone, this very, this person who 592 00:27:39,066 --> 00:27:41,892 has ran and, I don't know, so many distillations 593 00:27:41,956 --> 00:27:44,932 on the pots that I can count, you 594 00:27:44,956 --> 00:27:47,700 know, with me here, who is so excited about this 595 00:27:47,740 --> 00:27:50,500 very new product, you know. And 596 00:27:50,620 --> 00:27:53,620 the whole thing was, like I said, like, it was just excitement, 597 00:27:53,700 --> 00:27:56,356 discovery, all of those things. And uh, year on year 598 00:27:56,428 --> 00:27:58,996 I just kept discovering because as, ah, each 599 00:27:59,068 --> 00:28:01,844 harvest comes through the process, as each harvest 600 00:28:01,892 --> 00:28:04,820 goes to age and we go back and we look and we 601 00:28:04,860 --> 00:28:07,830 understand, like, what's happening over time. It's still 602 00:28:07,950 --> 00:28:10,294 a brand new library of montgay, 603 00:28:10,422 --> 00:28:13,014 Montgay cuts and montgay 604 00:28:13,142 --> 00:28:15,958 age runs that I'm still developing 605 00:28:16,054 --> 00:28:18,022 where single estate is concerned. 606 00:28:18,166 --> 00:28:20,886 >> Speaker B: And how long was it before until 607 00:28:20,958 --> 00:28:23,490 you, uh. I'll bring down the bottle. Hold on. 608 00:28:23,730 --> 00:28:26,730 Um, till you, uh, had it in the bottle. 609 00:28:27,950 --> 00:28:30,934 >> Trudy Ann Brancker: So the first release we had was in 610 00:28:31,022 --> 00:28:32,290 2023. 611 00:28:34,890 --> 00:28:37,730 Yeah, it was a while, you know, it was, it was, you know, I like 612 00:28:37,770 --> 00:28:40,290 to call it one of the best worst kept secrets at 613 00:28:40,330 --> 00:28:41,870 Mungay because 614 00:28:43,450 --> 00:28:46,402 it was definitely like the, the worst kept secret if 615 00:28:46,426 --> 00:28:49,234 you visited. Because we definitely are so excited 616 00:28:49,282 --> 00:28:52,242 to show you the estate. And you know, if you happen to 617 00:28:52,266 --> 00:28:55,250 be here when it's happening, you kind of know, but like the best 618 00:28:55,290 --> 00:28:58,162 kept secret in that, you know, it really was not, um, something we 619 00:28:58,186 --> 00:29:00,748 spoke about in any sort of like Media 620 00:29:00,804 --> 00:29:03,452 coverage or, you know, any, any seminars or 621 00:29:03,476 --> 00:29:06,428 masterclasses. We weren't ready yet. We weren't ready yet. So it was 622 00:29:06,484 --> 00:29:09,404 really, you know, and that opportunity was amazing for the process 623 00:29:09,492 --> 00:29:12,108 team for me to be able to get very 624 00:29:12,164 --> 00:29:14,924 familiar with this product before we even came to market 625 00:29:15,012 --> 00:29:17,980 and were able to explain what it is, how it 626 00:29:18,020 --> 00:29:21,000 came about. And um, in 2023, 627 00:29:21,300 --> 00:29:24,252 oh, you're able to do the very first release. But for 628 00:29:24,276 --> 00:29:27,172 the first release I really wanted it to be just like a, like 629 00:29:27,196 --> 00:29:30,116 an ode to Montgay. So we still did a blend and 630 00:29:30,188 --> 00:29:33,140 you know, we chose to highlight the nuances of the 631 00:29:33,180 --> 00:29:35,800 2016 and the 2017 harvest. 632 00:29:36,140 --> 00:29:38,772 Since then, we've done a second release in 633 00:29:38,876 --> 00:29:41,764 2024 and this release is 634 00:29:41,932 --> 00:29:44,836 a vintage. It is a single harvest, 635 00:29:44,868 --> 00:29:47,412 the harvest of 2018. Quite a significant 636 00:29:47,516 --> 00:29:50,510 harvest as well, because this is the harvest where you um, 637 00:29:50,636 --> 00:29:53,148 heard me mention mentioned previously, you know, that we have that know 638 00:29:53,204 --> 00:29:56,012 how with our estate team having 639 00:29:56,036 --> 00:29:58,844 the, you know, an agronomist here with us as well as 640 00:29:58,932 --> 00:30:01,830 the agricultural coordinator who's worked many, many decades, 641 00:30:01,830 --> 00:30:04,684 um, in this industry and they joined the team that year. So 642 00:30:04,692 --> 00:30:07,468 this was their first harvest as well. So, 643 00:30:07,604 --> 00:30:10,524 you know, so now, you know, we've gone from being able, and I 644 00:30:10,532 --> 00:30:13,290 mean in two very short years and that speaks a lot to 645 00:30:13,290 --> 00:30:16,012 uh, how comfortable I was able to 646 00:30:16,036 --> 00:30:18,812 get with this process and how comfortably 647 00:30:18,876 --> 00:30:21,870 we're able now to transition, translate what we have done 648 00:30:21,910 --> 00:30:24,750 over the years to everyone to be able to go from 649 00:30:24,790 --> 00:30:27,326 a blend, you know, highlighting to harvest, really 650 00:30:27,398 --> 00:30:29,982 showing facing the uniqueness of having a 651 00:30:30,006 --> 00:30:32,702 molasses that was made 652 00:30:32,806 --> 00:30:35,710 specifically from the Montgae estate and then 653 00:30:35,750 --> 00:30:38,590 being able to showcase a vintage, just a uh, 654 00:30:38,590 --> 00:30:41,086 snapshot of that specific year 655 00:30:41,238 --> 00:30:43,950 and being able to, to bring that to everyone. 656 00:30:44,070 --> 00:30:47,022 So you'll see. I mean, you can tell I get really excited when I, 657 00:30:47,046 --> 00:30:49,310 when I have to seekable single estate. 658 00:30:50,290 --> 00:30:53,066 >> Speaker B: Well, it is really exciting and, but it's 659 00:30:53,098 --> 00:30:55,690 interesting because if literally, 660 00:30:55,690 --> 00:30:58,666 uh, everyone has seen a Mount Gay bottle. Anyone who drinks 661 00:30:58,698 --> 00:31:01,434 any liquid, I think has seen what Mount Gay 662 00:31:01,482 --> 00:31:04,234 looks like the bottle. But this looks completely 663 00:31:04,282 --> 00:31:07,270 different. And why the decision to 664 00:31:07,730 --> 00:31:10,554 go with something that really doesn't. 665 00:31:10,602 --> 00:31:13,246 Doesn't look like anything that you've done before. 666 00:31:13,378 --> 00:31:16,118 >> Trudy Ann Brancker: Yeah, because single, a single estate isn't like anything we 667 00:31:16,174 --> 00:31:18,790 released before. I mean it's, it makes 668 00:31:18,830 --> 00:31:21,318 sense when you think about it from that way. But 669 00:31:21,454 --> 00:31:24,198 so as a, you know, for many years, the, 670 00:31:24,254 --> 00:31:26,870 the specifics with how we treat the 671 00:31:26,910 --> 00:31:29,830 estate and the care and attention with regards to 672 00:31:29,870 --> 00:31:32,678 sustainability. Like I said, choosing 673 00:31:32,774 --> 00:31:35,558 to practice regenerative agriculture, 674 00:31:35,734 --> 00:31:38,294 despite it being more labor 675 00:31:38,342 --> 00:31:41,210 intensive in terms of the person, persons you need it being 676 00:31:41,250 --> 00:31:44,170 maybe sometimes more financially aggressive, 677 00:31:44,250 --> 00:31:47,178 because there are certain things you cannot use that, 678 00:31:47,234 --> 00:31:50,138 that, and you always choose what is better for the soil. When it came 679 00:31:50,194 --> 00:31:53,178 to designing the bottle, you know, the team really wanted 680 00:31:53,194 --> 00:31:55,802 to, to encapsulate that mindset, 681 00:31:55,946 --> 00:31:58,906 that transparency that we have with regards 682 00:31:58,938 --> 00:32:01,642 to how we do everything we do for Single Estate. 683 00:32:01,786 --> 00:32:04,666 So to represent Single Estate, you know, we chose 684 00:32:04,778 --> 00:32:06,790 a, um, bottle that is 685 00:32:07,790 --> 00:32:10,454 70% recycled glass. It's 686 00:32:10,582 --> 00:32:13,558 exactly minimalistic in its labeling, 687 00:32:13,654 --> 00:32:16,294 but still very transparent. So Single 688 00:32:16,342 --> 00:32:19,222 Estate always will, will be, will tell you what 689 00:32:19,246 --> 00:32:22,230 is in the bottle before you touch it. So if you get your hands on 690 00:32:22,270 --> 00:32:25,222 one, especially this one, you'll see there's a code at the 691 00:32:25,246 --> 00:32:28,198 front which is. It's the 2024 edition. 692 00:32:28,374 --> 00:32:30,998 It's zero. Exactly. Then there is 693 00:32:31,054 --> 00:32:33,860 a 02 because it is the second release of 694 00:32:33,900 --> 00:32:36,724 single estate. And then it's a vintage 695 00:32:36,772 --> 00:32:39,680 2018. So the VT18. And, uh, 696 00:32:39,680 --> 00:32:42,420 we did it in two separate distillations, same 697 00:32:42,460 --> 00:32:45,108 elastics, just two distillations about three months 698 00:32:45,164 --> 00:32:47,972 apart. So D2. And, uh, what the 699 00:32:47,996 --> 00:32:50,884 team has done is they've also placed a QR 700 00:32:50,932 --> 00:32:53,588 code where when you scan it, you 701 00:32:53,644 --> 00:32:56,420 literally can tell, you can get all the information 702 00:32:56,540 --> 00:32:59,446 associated with the entire process of 703 00:32:59,508 --> 00:33:02,146 making Single Estate for that year. 704 00:33:02,218 --> 00:33:05,154 So, you know, it's really funny when someone sits you 705 00:33:05,162 --> 00:33:07,890 down and they're like, tell me everything that happened five years 706 00:33:07,930 --> 00:33:08,510 ago. 707 00:33:09,690 --> 00:33:11,390 >> Speaker B: You're like, just go here. 708 00:33:11,770 --> 00:33:14,594 >> Trudy Ann Brancker: Exactly. And then you. And they take all of that information. 709 00:33:14,682 --> 00:33:17,666 After speaking to me, after speaking to, you know, Kevin 710 00:33:17,698 --> 00:33:20,002 and the team at the sd, you know, after speaking to the 711 00:33:20,026 --> 00:33:22,722 distillation team, and it all goes there so 712 00:33:22,746 --> 00:33:25,692 that every single person can go, go on the journey of 713 00:33:25,716 --> 00:33:28,252 Single Estate. Because for us, Single Estate, it's an 714 00:33:28,276 --> 00:33:31,212 amazing product. You know, it's nothing like we've done 715 00:33:31,236 --> 00:33:33,900 before, but what is key to us is that it's setting the 716 00:33:33,940 --> 00:33:36,572 stage for that transparency where rum is 717 00:33:36,596 --> 00:33:39,452 concerned. You know, you talk the talk, but you do, 718 00:33:39,476 --> 00:33:41,580 you walk the walk sometimes as well. And for 719 00:33:41,620 --> 00:33:44,572 Meltgay, my ethos has always been. And 720 00:33:44,596 --> 00:33:47,532 the host of Montguay's ethos has always been, let's be 721 00:33:47,556 --> 00:33:50,492 transparent about how we do what we do. So, you know, 722 00:33:50,516 --> 00:33:53,362 if I say to you, you know, this has no sugar in it, 723 00:33:53,386 --> 00:33:56,306 or if I say, you know, there's been nothing added, what you're 724 00:33:56,338 --> 00:33:59,234 tasting is 100% from the barrel, you 725 00:33:59,242 --> 00:34:01,842 know, from, from our ability to select the 726 00:34:01,866 --> 00:34:04,722 specific Barrels to give you these nuances, then that 727 00:34:04,746 --> 00:34:07,682 is what it is. And um, that was the mindset I took when 728 00:34:07,706 --> 00:34:10,674 it came to Single Estate. Every single aspect 729 00:34:10,722 --> 00:34:13,586 that has gone into Single Estate is clearly there for, for anyone 730 00:34:13,618 --> 00:34:14,354 to see. 731 00:34:14,522 --> 00:34:17,410 >> Speaker B: And when you created them, how were you expecting 732 00:34:17,490 --> 00:34:20,444 people to drink it, to sip it and to 733 00:34:20,532 --> 00:34:23,452 add ice to it, to have it in 734 00:34:23,476 --> 00:34:26,012 your favorite cocktail? I mean, what were you thinking? 735 00:34:26,076 --> 00:34:28,684 Obviously it's super special, so you wouldn't want to just 736 00:34:28,772 --> 00:34:31,644 throw sour mix into it, but how would you want someone to 737 00:34:31,652 --> 00:34:32,252 drink it? 738 00:34:32,356 --> 00:34:34,732 >> Trudy Ann Brancker: So for Single Estate, neat is always my 739 00:34:34,756 --> 00:34:37,692 recommendation. Um, neat, neat, neat. You know, I like to say 740 00:34:37,716 --> 00:34:40,652 I make something for every occasion. So, you know, if 741 00:34:40,676 --> 00:34:43,596 you want to make a cocktail, you know, we've definitely 742 00:34:43,628 --> 00:34:46,150 got rumored for that too as well, because 743 00:34:46,270 --> 00:34:48,790 that's, that's key, you know, that everything has its 744 00:34:48,830 --> 00:34:51,654 purpose. So for Single Estate specifically, I would recommend 745 00:34:51,702 --> 00:34:54,630 it neat. But if you want to go the cocktail way, you can 746 00:34:54,670 --> 00:34:57,366 go from Eclipse being amazing in a rum 747 00:34:57,398 --> 00:35:00,390 punch to Exo, you know, Coco Hill. You know, 748 00:35:00,430 --> 00:35:03,414 that's my, um, go to sometimes when it 749 00:35:03,422 --> 00:35:06,406 comes to a cocktail, very easy to make. And 750 00:35:06,558 --> 00:35:09,270 you, uh, know, I don't claim to be an 751 00:35:09,310 --> 00:35:12,060 X expert at, uh, 752 00:35:12,060 --> 00:35:14,960 crafting cocktails. You know, I always say I 753 00:35:15,000 --> 00:35:17,728 respect persons who. That is 754 00:35:17,784 --> 00:35:20,704 their talent and their ability to showcase what 755 00:35:20,792 --> 00:35:23,520 I have crafted in such a different way. I, ah, have 756 00:35:23,560 --> 00:35:26,480 complete, you know, but, but there are some of them that are easy enough 757 00:35:26,520 --> 00:35:27,712 that even I can make them. 758 00:35:27,816 --> 00:35:30,656 >> Speaker B: And me too, me too. I know 759 00:35:30,728 --> 00:35:33,616 I've got, I always. People are like, oh, you must make cocktails 760 00:35:33,648 --> 00:35:36,234 so well. I'm like, no, I leave that to the, the professionals. 761 00:35:36,362 --> 00:35:39,082 >> Trudy Ann Brancker: Exactly, exactly. I also leave that to the 762 00:35:39,106 --> 00:35:41,914 professionals and make very simple ones. 763 00:35:41,962 --> 00:35:44,794 Like when you freeze coconut water and pour some exo 764 00:35:44,842 --> 00:35:47,402 over and I'm like, gorgeous, gorgeous. I've made this 765 00:35:47,426 --> 00:35:48,190 cocktail. 766 00:35:49,490 --> 00:35:52,490 >> Speaker B: Yeah, that's really easy. Now you've had the 767 00:35:52,530 --> 00:35:55,498 first, which was a bled, and then you've had the second. So you've 768 00:35:55,514 --> 00:35:58,310 got to tell me what's happening now, what's happening next? 769 00:35:58,690 --> 00:36:01,674 >> Trudy Ann Brancker: So what's happening next? So definitely there will be a 770 00:36:01,682 --> 00:36:04,682 third. The idea here 771 00:36:04,706 --> 00:36:07,530 is, But I think you know what, I'll, I'll give you this. What, what you will 772 00:36:07,570 --> 00:36:10,554 see from Single Estate is you will see us developing 773 00:36:10,602 --> 00:36:13,562 Single Estate, you know, always staying true to the core, where the 774 00:36:13,586 --> 00:36:16,410 molasses comes from, transparency and the 775 00:36:16,450 --> 00:36:19,242 process, all of those things. But you will see some new 776 00:36:19,346 --> 00:36:22,314 things coming from Single Estate in 777 00:36:22,322 --> 00:36:25,242 the future. And because, because the idea here is to, is to 778 00:36:25,266 --> 00:36:28,252 really build on what we have, what 779 00:36:28,276 --> 00:36:31,212 we know, and. And be able to bring everyone in a 780 00:36:31,236 --> 00:36:34,172 little more to the journey that. That 781 00:36:34,196 --> 00:36:37,148 we take for Single Estate. Can't. Can't give away too much, 782 00:36:37,204 --> 00:36:40,000 but definitely look out. 783 00:36:40,000 --> 00:36:42,796 Um, we usually. Usually Single Estate is released 784 00:36:42,828 --> 00:36:45,740 around October, so we're very early in the 785 00:36:45,780 --> 00:36:48,588 year, very early in the year before 786 00:36:48,644 --> 00:36:51,420 we get there. But yes, definitely keep. Keep looking 787 00:36:51,460 --> 00:36:54,000 out for the. For the Single Estate releases. 788 00:36:54,300 --> 00:36:56,644 They're not very many. Um, every year we do 789 00:36:56,732 --> 00:36:58,900 only Release, uh, 790 00:36:58,900 --> 00:37:01,892 approximately 4,000 and some bottles. 791 00:37:02,036 --> 00:37:04,932 Because it's key for me that we're able to understand what 792 00:37:04,956 --> 00:37:07,812 is still happening with the. With the rum as it ages 793 00:37:07,876 --> 00:37:10,596 and as our age progresses. So never truly 794 00:37:10,628 --> 00:37:13,540 depleting any harvest or any specific year 795 00:37:13,580 --> 00:37:16,420 because, you know, we still have that. That journey to. To go 796 00:37:16,460 --> 00:37:17,040 on. 797 00:37:17,340 --> 00:37:20,220 >> Speaker B: Yeah, I'm sure the magic is happening in the, uh, 798 00:37:20,220 --> 00:37:22,640 in those greenhouses with the cultivars. 799 00:37:23,460 --> 00:37:26,316 >> Trudy Ann Brancker: Listen, the magic, you know, that's the beauty of Single 800 00:37:26,348 --> 00:37:29,324 Estate. The magic's happening everywhere. So, you know, we've got some magic happening 801 00:37:29,372 --> 00:37:32,284 at the estate. You know, every year is unique, 802 00:37:32,332 --> 00:37:35,132 Every year is different, but then we've got all these different harvests that 803 00:37:35,156 --> 00:37:37,836 we've transformed into rum in the bonds also 804 00:37:37,908 --> 00:37:40,876 doing their thing, you know, with tropical aging. So it's, 805 00:37:40,908 --> 00:37:43,612 you know, it's almost as if it's like this whole construct by 806 00:37:43,636 --> 00:37:46,544 itself that's really happening. And. And, 807 00:37:46,712 --> 00:37:49,520 you know, it's like I said, M. You know, we went from that very 808 00:37:49,560 --> 00:37:52,432 first one having a finite amount of barrels that we all like 809 00:37:52,456 --> 00:37:54,980 watching every day. We're like, what's happening? Is it happening? 810 00:37:55,400 --> 00:37:58,128 Are we good to know? You know, it being 811 00:37:58,184 --> 00:38:01,056 just so much a part of who we are 812 00:38:01,208 --> 00:38:03,888 and, um, what we do, you know, setting up the tastings, 813 00:38:03,984 --> 00:38:06,976 monitoring year on year, you know, as we. 814 00:38:07,048 --> 00:38:09,952 As we go by. But I will say this, like, one thing 815 00:38:09,976 --> 00:38:12,882 has not changed. When it's harvest the plate, 816 00:38:12,946 --> 00:38:15,730 everybody is super excited. Like, so 817 00:38:15,850 --> 00:38:18,386 it's almost as if, like, you know, like a special 818 00:38:18,458 --> 00:38:21,042 celebration has come to Nimonge Estate 819 00:38:21,106 --> 00:38:23,590 specifically and also to the distillery. 820 00:38:24,090 --> 00:38:26,946 >> Speaker B: Well, you know, I was excited to try the molasses. I'm 821 00:38:26,978 --> 00:38:29,954 sure that is, you know, every single time I'd be 822 00:38:29,962 --> 00:38:32,594 like, molasses, please. I do love it. It's funny, 823 00:38:32,722 --> 00:38:35,470 you know, I think Barbados Tourism Board 824 00:38:35,770 --> 00:38:38,674 should just say the magic is happening in Mount Gay. 825 00:38:38,722 --> 00:38:40,810 And that should be, you know, that is it. 826 00:38:41,910 --> 00:38:44,734 >> Trudy Ann Brancker: I will say that, you know, we do, like, we 827 00:38:44,822 --> 00:38:47,454 harvest. Mogay has their harvest, but it is part of a bigger 828 00:38:47,502 --> 00:38:50,350 celebration that happens in Barbados. So, 829 00:38:50,390 --> 00:38:53,310 you know, we tend to harvest at the end of the Barbados, 830 00:38:53,390 --> 00:38:56,062 the country's harvest. And right about that time we 831 00:38:56,086 --> 00:38:58,910 have, uh, a celebration called Cropover 832 00:38:59,070 --> 00:39:02,030 where, you know, traditionally, obviously many, 833 00:39:02,070 --> 00:39:05,022 many years ago, it was a celebration of the end of 834 00:39:05,046 --> 00:39:07,858 the harvest on the island. So cropped over. But now 835 00:39:07,914 --> 00:39:10,610 it's really, it's, it's our carnival that just does 836 00:39:10,650 --> 00:39:13,634 coincide with the end of our Barbadian harvest and 837 00:39:13,642 --> 00:39:16,482 the country does come alive. So we're a small part of 838 00:39:16,506 --> 00:39:19,330 that bigger excitement that happens every year around 839 00:39:19,370 --> 00:39:20,190 that time. 840 00:39:20,490 --> 00:39:22,194 >> Speaker B: Well, gosh, I would love to be there. 841 00:39:22,282 --> 00:39:24,946 >> Trudy Ann Brancker: So you come to Barbados. You come in August, 842 00:39:25,058 --> 00:39:26,162 July, that. 843 00:39:26,266 --> 00:39:29,234 >> Speaker B: Yeah, we are coming. We're coming. Well, this has been 844 00:39:29,322 --> 00:39:32,162 so great. I am so pleased that we got to talk about 845 00:39:32,186 --> 00:39:34,772 it and, and uh, so much exciting stuff is 846 00:39:34,796 --> 00:39:37,716 happening. I think the people who created Mount 847 00:39:37,748 --> 00:39:40,676 Gay in 1703 would be super pleased 848 00:39:40,788 --> 00:39:43,760 by, uh, the fact that not only is it still around, 849 00:39:44,140 --> 00:39:47,092 but that you're at the helm creating all these new 850 00:39:47,116 --> 00:39:47,300 things. 851 00:39:47,340 --> 00:39:48,516 >> Trudy Ann Brancker: Thank you. Thank you. 852 00:39:48,588 --> 00:39:51,540 >> Speaker B: Absolutely. Thank you for being on the show. 853 00:39:51,580 --> 00:39:52,756 It's been fantastic. 854 00:39:52,868 --> 00:39:54,324 >> Trudy Ann Brancker: It has been. It has been. 855 00:39:54,412 --> 00:39:57,268 >> Speaker B: Thank you and hopefully see you in London soon 856 00:39:57,324 --> 00:39:58,628 for another cocktail. 857 00:39:58,804 --> 00:39:59,720 >> Trudy Ann Brancker: Hopefully. 858 00:40:01,540 --> 00:40:04,172 >> Susan Schwartz: I so want to thank Trudy Ann for joining me on the 859 00:40:04,196 --> 00:40:07,180 program. Her choice for cocktail of the week is 860 00:40:07,220 --> 00:40:10,124 simple, yet so effective in showing off 861 00:40:10,212 --> 00:40:12,988 Mount Gay XO Rum. And thank 862 00:40:13,004 --> 00:40:15,964 you so much to Mount Gay for sponsoring the transcription 863 00:40:16,012 --> 00:40:17,360 for the hearing impaired. 864 00:40:22,100 --> 00:40:24,780 Our cocktail of the week is the Coco 865 00:40:24,860 --> 00:40:27,782 Hill. This minimalist masterpiece 866 00:40:27,846 --> 00:40:30,662 combines the rich, complex flavors of Mount Gay 867 00:40:30,726 --> 00:40:33,670 XO Rum with refreshing purity 868 00:40:33,750 --> 00:40:36,582 of coconut water, creating a drink that is 869 00:40:36,606 --> 00:40:39,450 as elegant as it is effortless. 870 00:40:40,670 --> 00:40:43,494 First, pour coconut water into a silicone ice 871 00:40:43,542 --> 00:40:46,390 cube mold or regular ice cube. Mold and 872 00:40:46,430 --> 00:40:49,174 freeze if you can. You want to 873 00:40:49,182 --> 00:40:51,450 make one fabulous ice cube. 874 00:40:52,360 --> 00:40:55,360 Once frozen, place the coconut ice cube or 875 00:40:55,400 --> 00:40:58,400 cubes into an old fashioned glass. Then 876 00:40:58,440 --> 00:41:01,344 pour 60 mils or 2 ounces of Mount Gay 877 00:41:01,392 --> 00:41:04,256 XO rum over the ice cube and 878 00:41:04,328 --> 00:41:06,624 serve. As I said, 879 00:41:06,712 --> 00:41:08,900 simple but effective. 880 00:41:11,000 --> 00:41:13,968 You'll find this recipe in all the cocktails of the week at 881 00:41:14,024 --> 00:41:16,784 a lush life manual.com plus links 882 00:41:16,832 --> 00:41:18,420 to most of the ingredients. 883 00:41:29,380 --> 00:41:32,316 Are you on MSN? Check out all my latest 884 00:41:32,388 --> 00:41:35,340 posts on MSN.com and search for 885 00:41:35,380 --> 00:41:37,320 Lush Life and follow. 886 00:41:38,100 --> 00:41:40,892 If you live for Lush Life, then make sure you head out to the bars you 887 00:41:40,916 --> 00:41:43,708 love and order a drink. The 888 00:41:43,764 --> 00:41:46,652 music for Lush Life is by Steven Shapiro and used with with 889 00:41:46,676 --> 00:41:49,532 permission. And Lush Life is always and 890 00:41:49,556 --> 00:41:52,364 will be forever produced by Evoterra and Simpler 891 00:41:52,412 --> 00:41:55,276 Media Productions, which leads me to say the wise 892 00:41:55,308 --> 00:41:57,900 words of Oscar Wilde. All things in moderation, 893 00:41:57,980 --> 00:42:00,444 including moderation. And always drink 894 00:42:00,492 --> 00:42:03,388 responsibly. Next week 895 00:42:03,444 --> 00:42:05,840 we take a look at whiskey. 896 00:42:06,260 --> 00:42:08,460 Until then, bottoms.