SLA 192 The Different States of Rum

The process moves from left to right as illustrated by the bottles.  Molasses ferments into alcohol, which is extracted via distillation.  Contrary to what I’d always assumed, the darker rums are not less distilled but get their color from the length of time they’re stored in the casks before being bottled.  Makes perfect sense – longer in the cask equals darker color.  After this wonderful adventure we headed back to catch the last little bit of beach time.  That night we went across the bay to what had become my favorite restaurant there, the previously mentioned Chateau Mygo – decent food, good service, and no games with the tips.  We saw a lady there that was the twin of my older sister.

The following morning, I carefully wrapped my rum in the jacket I had stuffed in my carry-on, and we headed to the airport.  As we were clearing security they nabbed me for being WAY over the 3/3/1 rule for carry on liquids due to my liter of rum – DUH.  I guess Lucian TSA had a party that night courtesy of me.  The airport terminal itself was mass confusion, with four flights all departing within 30 minutes of each other.  While waiting we ran into the very tall, very pale red-head from the catamaran sail.  We also ran into my older sister’s twin we’d seen the night before at dinner.

We boarded our flight to Atlanta and arrived as scheduled.  The last flight to Wichita was long gone by the time we arrived.  As planned we cleared immigration, retrieved our luggage and headed to the hotel we’d previously booked – all WITHOUT ever passing through customs!!  (I still haven’t figured that one out.)

The following morning we headed back to the airport, and caught our flight to Wichita.  Air travel that day was an adventure in general due to a snow storm in Denver, but we got back as planned, and Ken only had to endure 50 mph winds while walking to the office to retrieve our car from the free parking there.