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William Hinton Edição Limitada Unaged White Rum (2017) – Review
Recapping some background for William Hinton — it is a Madeira based distillery with antecedents as far back as 1845; at one point, in the 1920s, it was the largest sugar factory on the island if not in Europe – but in 1986 it ceased operations for two decades, 1, and was then restarted in 2006 under the name Engenho Novo da Madeira, still making branded rum under the Hinton banner. They make their own rums as well as exporting bulk elsewhere, which is how Fabio Rossi picked a few up for his Rare Rums collection back in 2017.
The company has three tiers of rum quality, with the lowest level being considered basic backbar "service" rums for mixing: there are three of these, from a 40% white we looked at in #829, a 9 months aged, and one that's three years old. That 40% white was a flaccid agricole that could conceivably put a drinker to sleep out of simple boredom, but things get a lot more jazzed up and a whole lot more interesting with the premium or "Limited" level white (labelled as "Natural"). Neatly put, the two classes of rums generally and the two whites in particular, are night and day.
Some the stats of the two whites in the classes are the same – column still, cane juice origin…they are both agricoles. Fermented for 2-3 days with wild yeast (the other was 24 hours), and then run through that old refurbished column still that had been decommissioned (but kept) from the original estate at Funchal (Engenho do Torreão) when things shut down in 1986. And then, as if dissatisfied with this nod at tradition, they released the premium version without any ageing at all (unlike the "service" white which had been aged and then filtered back to transparency). It was also left at full strength, which is a serious attention grabbing 69%, enough to make the glass tremble, just a bit.
That combination of zero ageing and high strength made the Edição Limitada blanco very much like some of those savage white rums I've written about here and here. And that's a good thing – too often, when a company releases two rums of the same production process but differing proofs, it's like all they do is take the little guy, chuck it on the photocopier and pressed "enlarge". Not here. Oh no. Here, it's a different rum altogether.
The nose, for example, is best described as "serious" – an animal packing heat and loaded for bear: it starts with salt, brine, olives, wax, rubber, polish, and yet, the whole time it feels clear — fierce, yes, but clear nevertheless — and almost aromatic, not weighed down with too little frantically trying to do too much. A bit fruity, herbal to a fault, particularly mint, dill, sage and touch of thyme. There are some citrus notes and a warm kind of vegetal smell that suggests a spicy tom yum soup with quite a few mean-looking pimentos cruising around in it.
I particularly want to call attention to the palate, which is as good or better than that nose, because that thing happily does a tramping stomping goose step right across the tongue and delivers oodles of flavour: it's like a sweeter version of the Paranubes, with rubber, salt, raisins and a cornucopia of almost ripe and fleshy fruits that remain hard and tart. The taste is herbal (thyme and dill again), and also sports olives, vanilla, unsweetened yoghurt, and a trace of almost apologetic mint to go with the fruity heat. The finish is excellent — long and salty, loads of spices and herbs, and a very peculiar back note of minerals and ashes. These don't detract from it, but they are odd to notice at all and I guess they are there to remind you not to take it for granted.
The rhum, in short, is amazing. It upends several notions of how good a white can be and for my money gives Wray & Nephew 63% White Overproof some real competition in that category and even exceeds the Rivers Royale 69% out of Grenada, though they are different in their construction and don't taste the quite same. The flavours are hot and spicy and there's lots of them, yet they never get in each other's way and are well balanced, complex to a fault and good for any purpose you might wish to put it.
What this all leaves us with, then, is an agricole rhum that is powerful, herbal, floral and all round tasteful. It's quality is in fact such a jump up from the "Service" white that I really must suggest you try the more premium rums, and this one, only after exploring the cheaper variants. Because if you do it the other way round you'll really not want to have that much to do with the lesser parts of Hinton's overall range. The Limitada excites that kind of admiration, and happily, it deserves every bit of it.
The rum is issued in lots (or batches), by year, and all front labels tell you which one it is (here it's Lot #1 of 2017), though not how many lots in that year. Each such batch is 500 bottles or so — hence the "Limitada" in the name — and both this and the bottle number is mentioned on the back label.
Posted by Ruminsky at 3:13 am	Africa, Agricoles, Cane Juice Rums, Column Still Rums, Europe, Madeira, Overproofs, Rum Reviews by Country, Rum Reviews by Maker, Rum Reviews by Type, Unaged Rums, White Rums, William Hinton Tagged with: 2017, Agricole Rhum, Cane Juice Rums, Column Still, Rhums from Madeira, White Rums - Unaged, William Hinton
William Hinton White Agricole Rum (Madeira) – Review
William Hinton from Madeira is not a name to conjure with in the annals of rum, but this is not the first time they have come up for mention – their distillery produced the Engenho Novo da Madeira rum that Rum Nation released with some fanfare back in 2017. The following year the company of Engenho Novo, Hinton's new incarnation (and not to be confused with Engenhos do Norte, producer of the "970 Agricola") released some rums for themselves, and we'll be looking at these over the next week or so.
Hinton classify their rums into three tiers: (1) the exclusive single casks, which are blends of 6YO "new Hinton" rums and 25 YO "old Hinton" rums from before the shutdown in 1986 (see below) which are then finished in various other barrels like wine or whisky or what have you; (2) the premium range which consists of two rums, an award winning 6 YO and a high proof white; and (3) the bartenders' mixes, for general audiences, which their website refers to, in an odd turn of phrase, as a "service rum." One of that final category is the white rum we're examining today.
The white is a cane juice agricole – a term which Madeira has a right to use – but it is not unaged. While the site does not specifically say so, I was told it's under a year, around six months, in French oak casks 1. It is bottled at 40%, column still, so nothing "serious". It's made fit for purpose, that's all.
Unfortunately that purpose seems to be to put me to sleep. Dare I say it is underwhelming? It is a soft and extremely light white rum with very little in the way of an aromas at all. It's delicate, flowery and admittedly very clean – and one has to seriously pay attention to make out some flowers, dill, herbs, grass, sugar water and wet moss (!!), before it disappears like a summer zephyr you barely sensed in the first place
The palate is better, and remains light and clean. It has a queer sort of dusty aroma to it, like old library books stored in long disused storage room. That gradually goes away and is replaced with a dry taste of cheerios, and some fruits. Almonds and a curiously faint whiff of vanilla. I read somewhere that this white is made to service a poncha — a very old cocktail from Portugal's great seafaring days invented to combat scurvy (rum plus sugar plus lemon juice, and some honey) — not so much to replace Bacardi Superior … though you could not imagine them being displeased if it did. Drinking it neat is probably a nonstarter since it's so wispy, and of course there's not much of a finish (at 40% I wasn't looking for one). Briefly fruity and floral, a quick whiff of herbs, and it's gone.
Although it has some very brief tastes and aromas that I suppose derive from the minimal ageing (before the results of that process got filtered right back out again), the white displays little that would make it stand out. In fact, while demonstrably being an agricole, it hardly tastes like one at all. It's what I'm beginning to refer to more and more often as a "cruise-ship white", a kind of all-encompassing milquetoast rum whose every character has been bleached and out so its only remaining function is to deliver a shot of bland alcohol (like, say, vodka) into a mixed drink for those who don't know or don't care (or both).
That said, honesty compels me to admit that there was some interesting stuff in the wings, sensed but not seen, a trace only, perhaps only waiting to emerge at the proper time, but alas, not enough to save it. The premium series probably address such deficiencies, and if so, it was a smart move to separate the generalized cocktail fodder (which this is) from a more upscale and dangerous version aimed at more masochistic folks who'll try anything once. If you want to know the real potential of Hinton's white rum, don't stop and waste time dawdling with this one, go straight for the 69% and be prepared to have your socks blown off. Unless you like soft and easy whites, I'd walk away from this one.
Background & History
It's long been noted that sugar cane migrated from Indonesia to India to the Mediterranean, and continued its westward march by being cultivated on Madeira by the first half of the 15th century. From there it jumped to the New World, but sugar remained a stable and very profitable cash crop in Madeira and the primary engine of the island's economy for two hundred years. At that point, with Brazil and other Portuguese colonies becoming the main sources of sugar, the focus of Madeira switched to wine, for which it became renowned (sugar cane production continued, just at a reduced level).
The British took some involvement in the island in the 1800s, which led to several inflows of their citizens, some of whom stayed – one of these was William Hinton, a businessman who arrived in 1838 and started the eponymous company seven years later. First a sugar factory was constructed and a distillery was added — these were large and technologically advanced and allowed Engenho Hinton to become the largest sugar processor on the island, as well as the largest rum maker (though I'm not sure what rums they actually did produce) by the 1920s.
Unfortunately, by the 1970s and 1980s as sugar production became more and more industrialized and global, more cheaply produced sugar from Brazil and India and elsewhere cut into Hinton's sales (they were part of a regulated EEC industry, so low-cost labour was not an option), and by 1986 the factory and distillery closed and the facilities were mothballed – the website gives no reasons for the closure, so I'm making an educated guess here, as well as assuming they did not sell off or otherwise dispose of what bean counters like me like to refer to as "plant".
It was restarted by Hinton's heirs in 2006 as Engenho Novo de Madeira with a column still and using Madeira sugar cane: here again there is scanty information on where this sugar cane comes from, their own property or bought from others. Whatever the source, the practice of using rendered sugar cane juice ("honey") continued and notes from a brochure I have state that the column still was one restored in 1969 and again in 2007, suggesting that when the distillery closed, its equipment remained intact and in place.
Posted by Ruminsky at 4:45 am	Aged Rums - < 1 YO, Agricoles, Cane Juice Rums, Column Still Rums, Europe, Madeira, Rum Reviews by Country, Rum Reviews by Maker, Rum Reviews by Type, White Rums, William Hinton Tagged with: Cane Juice Rums, Column Still, Rhums from Madeira, White Rums, William Hinton
That Boutique-y Rum Co. Engenhos do Norte Madeira 7 Year Old Rum – Review
After a decade of observing the (mostly Europe-based) independent bottlers, I think it can be said with some assurance that they tend to stick with The Tried and True in their first years. In other words, they source and release rums from the canonical distilleries in the familiar countries – Guyana, Barbados, St. Lucia, or Jamaica, with occasional fliers from Belize, Cuba, Fiji, Australia or Trinidad being seen as second order efforts.
When it comes to distinguishing themselves from the herd, few show much real imagination. Oh, for sure the Compagnie des Indes releases private blends like the Boulet de Canon and Dominador (and released a very fine Indonesian arrack several years ago); Rom Deluxe goes to the max with its massively proofed Jamaican DOK, L'Esprit does some amazing white rums, and several indies find a way to get rums aged for nearly three decades into their bottles – I merely submit this is more and better of the same. Truly new products that showcase something different are actually in rather short supply.
When it comes to doing something original, then, the Boutique-y Rum Company – a division of Atom Brands in the UK, who also run the Masters of Malt website – is one to keep an eye on. Not only are they releasing rums from the "standard" countries, but they seem to really try to go someplace new – consider their Issan rum, the Labourdonnais, the O Reizinho or the Colombian Casa Santana. Those are rums from niche distilleries many have never even heard of before, and to add spice to the mix, there is of course the cool label design done by Jim'll Paint It which are bright, clever, funny and chock full of little easter eggs for the knowledgeable.
Which leads us to this one. The Engenhos do Norte distillery is located in Madeira, an island considered part of Portugal (even though geographically it's closer to Africa) and one of the few places outside the French islands that can use the term agricole legally. The rum is derived from cane run through a crusher powered by a steam engine (that's what the label shows), fermented for about 4-5 days, passed through a columnar barbet still and then left to age in French oak barrels. So although it doesn't say so, it's an aged rhum agricole. 1395 bottles were released, at a firm but not over-strong 48.8%, and the last I checked it was still selling for around forty quid which I think is a pretty good deal
Tasting notes. The nose is nice. At under 50% not too much sharpness, just a good solid heat, redolent of soda, fanta, coca cola and strawberries. There's a trace of coffee and rye bread, and also a nice fruity background of apples, green grapes, yellow mangoes and kiwi fruit. It develops well and no fault can found with the balance among these disparate elements.
I also like the way it tastes. It's initially dry and peppery, but also crisp, tasting of marshmallows, and tart white fruits like guavas, Thai mangoes, unripe pears, soursop, papaya, watermelon and pineapple. There's a nice thread of lemon underneath it all, cumin, vanilla, and a nice touch of brine and olives. This all leads to a conclusion that is short and easy, redolent mostly of sweet watery fruit with a last musky brine taste, and some more lemon zest.
In a peculiar way, it reminds me less of a French Island agricole than of a grogue from Cabo Verde. There's a sort of easy crispness to the experience, with the herbal notes evident but not as strong and clear and focused as a Martinique rhum is. For centuries Madeirans drank their rhums unaged and white — of late they have begun to try and develop an aged rum industry and expand beyond the local market which thus far has consumed everything the small distilleries produce. The development of real blending and ageing skill is still some years in the future, and thus far it's only the small IBs like Boutique-y that have brought their rums to our attention. But I think that we should keep an eye out for the rhums from Madeira, all of them. Based on the few I've tried, these guys know what they're doing, know how to make a good rhum, and will be going places in the years to come.
For centuries, aside from their famed fortified wines, white rum was all Madeira was known for, and just about all of it was made from small family-owned sugar cane plots, consumed locally as ponchos, and as often considered to be moonshine as a legitimate product. Because of the small size of the island a landed aristocracy based on the system of large plantations never took off there. 6-8 years ago, the Portuguese government started to incentivize the production of aged rum on Madeira. Several producers started laying down barrels to age, one of which was Engenhos do Norte – however the lack of an export market (for now) allowed Boutique-y to buy a few barrels and release them
Engenhos do Norte also produces the well regarded Rum North series of rums, as well as the 970 and 980 brands.
The label is somewhat self explanatory: it shows the premises of the distillery, the steam driven crusher and the barbet column still. The polar bears are an in-joke: sugar cultivation took off in Madeira in the 15th and 16th century and was called ouro branco – white gold. It's long been a sly pun that when mumbled over the roar of the machinery, the phrase is heard as ursa branco, or white bear. On the other hand, some say that Madeirans are huge hulking bear like men who hand harvest ten acres of cane before breakfast and fetch it out one-handed to the factory and this is a way of honouring their physical prowess. I don't know which is true, but I like both stories.
Posted by Ruminsky at 11:07 pm	Aged Rums - 06-10 YO, Agricoles, Blended Rums, Cane Juice Rums, Column Still Rums, Madeira, Rum Reviews by Country, Rum Reviews by Maker, Rum Reviews by Type, That Boutique-y Rum Co. Tagged with: Agricole Rhum, Cane Juice, Column, Engenhos do Norte, Madeira, Rhums from Madeira
That Boutique-y Rum Co. O Reizinho White Agricole Rum – Review
Last October, I ran into Pete Holland of the Floating Rum Shack at the Berlin Rum Fest (literally – I tripped and nearly fell into his shelf of rums, and he saved them by interposing himself so they would not be damaged, even if I was). Although we, as long-existing rum bloggers, knew of each other — all of us know each other in the Oasis — we had only met once before, so I bee-lined over to see what he was doing. It turned out he was stewarding the line of rums from the cheekily named "That Boutique-y Rum Company" (hereinafter referred to as TBRC) a division of Atom Brands, which in turn runs the Master of Malt online spirits shop (and which also self releases and self reviews the Cornelius Ampleforth rum, if you recall). Pete steadied me, indicated the whole range on display, and asked what I wanted to try.
I looked at all the familiar countries, ignoring most, looking for the unusual, not the standard – something the brand has done that takes us into new territory to awe and enthuse (the way Foursquare has done with the ECS, L'Espirt is doing with its 2019 whites, Rum Nation did with the Supreme Lords, and Velier did with…well, just about everything). These days, I want something weird, off-kilter, new, exciting, different – and still tasty.
Alongside the Bajan, Mudland, Jamaican and other suspects (all of which had arresting and brightly-drawn, brightly-coloured labels that took Bristol Spirits' colour scheme out back and whupped it), there was one from Travellers (Belize) and Bellevue (Guadeloupe)…this looked promising. But after five minutes of chatting, I was having difficulty making a decision so, I asked him: "If you had one rum out of this entire selection you'd want me to try, which one would it be?"
Now you could tell that Pete, who is a consultant for the company, not an ambassador, really liked pretty much everything, which is why he kept his glass on the go the entire time from different bottles (under the pretext of helping out the bright-eyed but inexperienced rum chums swirling around the booth). "Yes mon, me drinkin' de same rum dat me showin' you, so it gotta be good," you could easily imagining him saying as he avoided braining passers-by with his tasting glass using graceful moves of the arm, never spilling a drop. So I was curious what his own favourite was, shorn of the need to sell anything to me.
He hesitated, seeing the trap, but then grinned, sipped again, and then pointed at a bottle off to the side, sharing the same colour scheme as the Enmore and the Bellevue. It was from O Reizinho, a Madeiran outfit of which I knew nothing except that it was from Madeira (which, as an aside, is an EU-recognized agricole producer). "That one." And without losing his glass in the one hand, he proceeded to pour me a shot with the other, hefty enough to render me catatonic, then stood back to observe the results (much the way The Sage had done years back when I had tried my first clairin, the Sajous).
Strictly speaking, the rum is not that strong – "only" 49.7%, which is a couple of whiskers away from standard. It was made in Madeira, which intrigued me, as I really enjoyed the Engenho Novo rums made by Hinton and Rum Nation; and it was a pot still rum, an unaged rum, and a "white," all pluses in my book. And anyway, how could you not want to sample a rum named "The Kinglet"? I know I did, and not just because of his recommendation.
It didn't disappoint, starting out with a firm aroma of salt and wax, very powerful. Earth mustiness, cardboard, loam, olives, bags of salt. Like a clairin, but softer. Fresh and deep, edging "crisp" by a whisker, and while the herbal notes of dill and grass and fresh sugar cane sap were there, they were not so much dominant as coexistent with the other notes mentioned before. A really outstanding set of aromas, I thought, with an excellent balancing act carried off in fine style.
And the taste, the mouthfeel – wow, really nice. Warm, sweet, dry and fruity, with raspberries, bananas, pineapple, papaya, salt olives all dancing their way across the tongue, without any sharp nastiness to spoil the enjoyment: I like rums north of 60%, of course, but there was no fault to be found in the strength that was chosen here because even at that low power, it thrummed across the palate and still managed to provide a clear demo of all the proper notes. Excellent sipping dram as long as you're okay with a not-so-furious amalgamation of sweet-brine-soya-miso-soup admixture. If it faltered some, it was on the finish – and for the same reason the nose and palate were so good, i.e., the muted strength. That didn't invalidate it (to me), and it was pleasant, sweet, soft, warm, firm and fruity, with just a little edge carrying over to complete the experience.
O Reizinho means "Little King" or "Kinglet" depending on whose translator you use, and is a small distillery perched on a hillside on Madeira's east coast by Santa Cruz. It is run by Joao Pedro Ferreira, who returned from a sojourn in South Africa some years back to go into the rum business with his father. They source cane locally, crushing it in one pass only (no messing around with a 2nd pass or adding water) and then let it stand in a week-long fermentation period. Then it's run through a wood-fired steam-injected pot still, which on a good day can provide a dozen runs. So French island nomenclature notwithstanding, this is an agricole spirit, and it adheres to all the markers of the cane juice rhums, while providing its own special filip to the style.
Initially, to get things going for the first release, TBRC bought some of those rums from a broker (Main Rum) the way so many new and old independents did and do. But this one was bought direct from O Reizinho, and the intention in the future is to continue to do so, and to go with both aged and unaged products from this tiny distillery. If they keep bottling — and TBRC keeps issuing — juice as fine as this, then all I can say is that the future is a bright one for them both, and I look forward to trying as much as I can from TBRC's extended range of rums generally, and O Reizinho specifically. They've enthused me that much with just this one rum.
Batch 1 of this rum is 487 bottles
Just for the record, I really enjoyed the brightly coloured, lighthearted design of the labels, which are a nice counterpoint to the minimalist "facts-only" labels currently in vogue. The artist is from the outfit Jim'll Paint It (FB Link)(Website)- ATOM brands came up with the brief, then Jim brought it to life. In his work he reminds me somewhat of Jeff Carlisle, who did "Another Night at the Warp Core Cafe."
Posted by Ruminsky at 4:43 am	Agricoles, Cane Juice Rums, Europe, Madeira, O Reizinho, Pot Still Rums, Rum Reviews by Country, Rum Reviews by Maker, Rum Reviews by Type, Unaged Rums, White Rums Tagged with: Cane Juice Rums, O Reizinho, Pot Still Rums, Rhum Agricole Blanc, Rhums from Madeira, That Boutique-y Rum Company, White Rums - Unaged
Rum Nation Ilha da Madeira Rum Agricole White – Review
No, that's not another typo in the title, it's just the way the bottle spelled "rum" so I followed along even if it is an agricole-style product and by convention it might have been better termed "rhum" (though the words mean the same thing – it's purely a matter of perception). Since looking at the Engenho Novo aged rum last time, I thought it would be fitting to stick with the island of Madeira and see what one of their whites would be like, especially since I had been so impressed with the RN Jamaican Pot Still 57% some years ago….would this one live up to to the rep the Caribbean one garnered for itself?
Curiously, there isn't much to go on as regards the background aside from the obvious: we know it is 50% ABV and made from cane juice in a column column still…but it come not from Engenho Novo (which is to say, the reconstituted William Hinton, and the source of the rum for Rum Nation's Rares), but from Engenhos do Norte in Porto da Cruz – Fabio remarked in an email tome that he liked it better for this purpose than the Novo). It's unclear whether it's unaged and unfiltered, or lightly aged and then filtered to clarity…and if the latter case is what happened, then what kind of casks. We're not sure what the "Limited edition" on the label actually means. And, as always with RN, there's also the question of any additions. We can however infer that based on the chubby, stubby bottle and label style, that the rum is part of their standard lineup and not the higher-proofed, higher-quality, higher-priced Rares (as an aside, I hope they never lose the old postage stamps incorporated into the design), and possibly from the word "crystal" used in their website materials, that it has been filtered. But I'll amend the post if I hear back from them.
Anyway, here's what it was like. The nose of the Ilha da Madeira fell somewhere in the middle of the line separating a bored "meh" from a more disbelieving "holy-crap!". It was a light melange of a playful sprite-like aroma mixed in with more serious brine and olives, a little sweet, and delicate – flowers, sugar water, grass, pears, guavas, mint, some marzipan. You could sense something darker underneath – cigarette tar, acetones – but these never came forward, and were content to be hinted at, not driven home with a sledge. Not really a brother to that fierce Jamaican brawler, more like a cousin, a closer relative to the Mauritius St. Aubin blanc (for example). What it lacked in pungency it made up for in both subtlety and harmony, even at 50%.
It was also surprisingly sippable for what it was, very approachable, and here again I'll comment on what a good strength 48-52% ABV is for such white rums. It presented as sweet and light, perfumed with flowers, pears, green grapes and apple juice, then adding some sour cream, brine, olives and citrus for edge. There were some reticent background notes as well, cinnamon mostly, and an almost delicate vein of citrus and ginger and anise. It tasted both warm and clean and was well balanced, and the finish delivered nicely, redolent of thyme, sweet vinegar dressing on a fresh salad, and green grapes with just a touch of salt.
Average to low end white mixers – still occasionally called silvers or platinums, as if this made any difference – are defined by their soft, unaggressive blandness: their purpose is to add alcohol and sink out of sight so the cocktail ingredients take over. In contrast, a really good white rum, which can be used either for a mixed drink or to have by itself if one is feeling a little macho that day, always has one or more points of distinction that sets it apart, whether it's massive strength, savagery, rawness, pungency, smooth integration of amazing tastes, funk, clarity of flavour or whatever.
Honestly, I expected more of the latter, going in: something fiercer and more elemental…but I can't say what was on display here was disappointing. In October 2018, when I asked him what rums he had that was of interest, Fabio actually tried to steer me away from this one ("It's good, but not so interesting," he laughed as he pulled down a Rare Caroni). But I disagreed, and think that what it really comes down to is that it's a solid addition to the white portion of the rum spectrum and certainly a step above "standard". It's tasty and warm, and manages the cute trick of being dialled down to something really approachable, while still not forgetting its more uncouth antecedents. And if it is not of the pungent power that can defoliate a small patch of jungle, well, it may at least blanch a leaf or two, and is worth taking a second look at, if it crosses your path.
From the 2017 release season
Posted by Ruminsky at 12:32 am	Agricoles, Cane Juice Rums, Column Still Rums, Independent Bottlers, Madeira, Rum Nation, Rum Reviews by Country, Rum Reviews by Maker, Rum Reviews by Type, Unaged Rums, White Rums Tagged with: "Ilha da Madeira", 2017, Agricole Rhum, Cane Juice Rums, Engenhos do Norte, Rhums from Madeira, Rum Nation, White Rums - Unaged
Rum Nation Small Batch Collection – Engenho Novo 2009 8 YO Rum – Review
The mark of the successful long-term independent bottler in the public perception rests upon two main pillars – one is of course the quality of the rums they put out the door (and perhaps, how consistently); and the other is the level of originality they bring to the game. By that I mean how often do they stray from the mainstream of the standard pantheon and go in new directions, seek out different maturations, different ages, different barrels, different distilleries (or whole countries). It is because Velier nails both of these aspects that they are as successful as they are, though I would certainly not discount Samaroli, Compagnie des Indes or Rum Nation (among others).
Rum Nation, also from Italy, has been somewhat out of the public eye of late, but the point about originality does apply to them – think back on the Jamaican White 57% rum, for example, or the Supreme Lord series, or the 20+ year old Demeraras, or their Peruvian and Guatemalan rums, the latter of which most other indies don't often go near. In the last few years Fabio Rossi, the founder of the brand, went in yet another direction by issuing a new limited-edition series called the "Small Batch Rare Rums" … and one of them was this intriguing little number from Madeira, from a distillery called Engenho Novo – they are the boys behind the William Hinton brand of rums which have recently become more available in Europe over the last few years.
I'll provide some more background detail in the Other Notes below, but for the moment let's just read off the fact sheet for the rum which is very helpfully provided on the Rare Rums website and on the bottle label itself. This is a cane juice distillate and can therefore be classed as an agricole-style rhum; distilled 2009 and the four barrel outturn from a column still was aged in Madeira casks, providing 570 bottles in 2017, with a strength of 52%.
For those not into their lighter spirits, "Madeira" is a fortified wine made in the Portuguese islands of Madeira off the African coast, and can be either dry or sweet. Given the entire ageing period of the rum took place in such casks, I expected to see a substantial divergence from both an aged agricole or any other kind of "standard" ex-bourbon-barrel profile. In fact, swirling the dark brown rum in the glass made me wonder if some caramel hadn't been added to colour it…or whether the casks were completely dry of wine before pouring the good stuff in to age.
Still, the nose delivered, if not precisely that clear-grassy-herbal aroma characteristic of the French islands. Oh no. This was more like one of those mated with a drowsy Demerara from Port Mourant: it smelled of dark ripe cherries and coca cola, fleshy stoned fruits and red licorice, plus unsweetened cooking chocolate, hot black tea, raisins and wasn't that a bit of brine and olives down the back end? Sure it was. And very nice too.
And even at 52%, after an initial whiff of its cane juice origins — it began somewhat fresh and crisp before relaxing — the rum proceeded quite softly on the palate, and suggested a taste reminiscent of a stack of old books in a dusty library nobody now visits, the dry mustiness of barnyard hay. This was set off by the taste of a Haagen-Dasz dulce de leche ice cream (the Little Caner loves that stuff and I pinch it from his tub every chance I get), as well as brine, more olives, licorice, prunes, red wine, citrus peel, cider and the vague tartness of gooseberries and unsweetened yoghurt. It was quite rich and flavourful, a nice drink, finishing with with warm notes of cherries, raisins, a little herbal, and cider, salt caramel and sour cream.
So where does that leave us? Well, with a rather peculiar product. It is unique in its own way, giving you the odd-but-pleasant experience of tasting a well-assembled agricole-Demerara blend, or maybe a molasses-based Guadeloupe rhum. That may be a Madeiran thing – I can't tell, since I have not had enough from there to make the claim with assurance (yet). But in any event, Rum Nation doesn't make bad rums – they're too professional an outfit for that, and I've thought so ever since I ran into them in 2010 and bought that entire year's output at once. They stratify their products into the starter rums, sweeter ones (the Millonarios), high-end aged rums (the Demeraras and Jamaicans) and these higher proof Rares for the cognoscenti. This one isn't the best or most original rum they've ever made, but it does show Fabio Rossi forging ahead in his own way to expand his company's range, producing new and fascinating rums for us all to try — and it's definitely a rum to sample if you're ever bored with the regular islands' rums and want to try something different…but not too different.
Wes, who reviewed it back in January 2018, rated it as 50% ABV on his hydrometer, which equates roughly to 10g/L dosage, give or take.
The sugar factory and distillery was founded in 1845 by William Hinton; it reached a peak production of 600 tons of cane processed per day in 1920, but closed in 1986 (no reasons are given on their website, but perhaps falling sugar prices contributed, or the expense of maintaining extensive sugar cane fields). It was restarted by Hinton's heirs in 2006 as Engenho Novo de Madeira.
Posted by Ruminsky at 3:43 am	Aged Rums - 06-10 YO, Agricoles, Cane Juice Rums, Column Still Rums, Independent Bottlers, Madeira, Rum Nation, Rum Reviews by Country, Rum Reviews by Maker, Rum Reviews by Type Tagged with: 2009, Agricole Rhum, Cane Juice Rums, Column Still, Engenho Novo, Rare Collection, Rhums from Madeira, Rum Nation


The size member is used to find the offset of the next structure in the file without knowing anything else about the current structure. Just add size to the offset of the current structure.
The type member indicates what kind of data follows this structure. The program is likely to switch on this value.
The actual structures might look something like this (in the spirit of X-COM). Note how each structure begins with struct event as header. All angles are expressed using binary scaling.
If all integers are stored in little endian byte order (least significant byte first), there's a strong temptation to lay the structures directly over the data. After all, this will work correctly on most computers.
The host machine doesn't use little endian byte order, though this is now uncommon. Sometimes developers will attempt to detect the byte order at compile time and use the preprocessor to byte-swap if needed. This is a mistake.
The host machine has different alignment requirements and so introduces additional padding to the structure. Sometimes this can be resolved with a non-standard #pragma pack.
Fortunately it's easy to write fast, correct, portable code for this situation. First, define some functions to extract little endian integers from an octet buffer (uint8_t). These will work correctly regardless of the host's alignment and byte order.
The big endian version is identical, but with shifts in reverse order.
// Note: Don't do this.
It's unportable, it's undefined behavior, and worst of all, it might not work correctly even on x86. Fortunately I have some great news. On GCC 5.x and above, the correct definition compiles to the desired, fast version. It's the best of both worlds.
Unfortunately, Clang/LLVM is not this smart as of 3.9, but I'm betting it will eventually learn how to do this, too.
For this next technique, that struct event from above need not actually be in the source. It's purely documentation. Instead, let's define the structure in terms of member offset constants — a term I just made up for this article. I've included the integer types as part of the name to aid in their correct use.
Given a buffer, the integer extraction functions, and these offsets, structure members can be plucked out on demand.
On x86 with GCC 5.x, each member access will be inlined and compiled to a one-instruction extraction. As far as performance is concerned, it's identical to using a structure overlay, but this time the C code is clean and portable. A slight downside is the lack of type checking on member access: it's easy to mismatch the types and accidentally read garbage.
There's a real advantage to memory mapping the input file and using its contents directly. On a system with a huge virtual address space, such as x86-64 or AArch64, this memory is almost "free." Already being backed by a file, paging out this memory costs nothing (i.e. it's discarded). The input file can comfortably be much larger than physical memory without straining the system.
Unportable structure overlay can take advantage of memory mapping this way, but has the previously-described issues. An approach with member offset constants will take advantage of it just as well, all while remaining clean and portable.
I like to wrap the memory mapping code into a simple interface, which makes porting to non-POSIX platforms, such Windows, easier. Caveat: This won't work with files whose size exceeds the available contiguous virtual memory of the system — a real problem for 32-bit systems.
Next, here's an example that iterates over all the structures in input_file, in this case counting each. The size member is extracted in order to stride to the next structure.
This is the basic structure for navigating this kind of data. A deeper dive would involve a switch inside the loop, extracting the relevant members for whatever use is needed.
Fast, correct, simple. Pick three.


Dog lovers are being asked to lend a helping hand to an animal rescue charity.
Jerry Green Dog Rescue rehomes more than 800 dogs each year across its five centres. And officials are now calling on dog lovers to help them with their work.
This is part of the lead-up to the charity's Volunteers' Week, which is being held between June 1 and 7, and aims to recognise the efforts of millions of contributors around the country.
Volunteer positions are available in the office, community and in general dog care with continuous training and full induction offered. There are Jerry Green branches in Algarkirk, Lincolnshire; Gilberdyke, East Yorkshire; Thirsk, North Yorkshire; Broughton, North Lincolnshire; and Blidworth, Nottinghamshire.
Fundraiser Jenny Harris said the rescue centres relied heavily on the outstanding contributions of volunteers. She added that Volunteers' Week will be a great chance for dog fans to give time to the cause while forging new friendships.


Write Well, Write To Sell - How long does it take to write a novel?
THE MOSAIC by Chris Keaton and Rick Taubold is now available in both print and e-book formats from Amazon. Click the cover link on the right of the blog. You can read the first four chapters in the Kindle preview.
How long does it take to write a novel? One answer is 7 years.
But November is National Novel Writing Month (NaNoWriMo).
The goal of NaNoWriMo (in case you didn't read the Wikipedia article) is to write a novel of 50,000 words or more during the month of November. Some succeed, but not all do. Even those who don't find it a rewarding experience and some go on to complete the novel.
I do recommend this novel. It's short and well written.
The point is that this sort of thing happens rarely. Even a few seasoned authors who seem most capable of cranking out novels in record time rarely don't put out more than two or three a year.
Now, consider also that Chris had already spent a year or two writing the original screenplay (about 100 pages) before he and I ever met. When one compares a screenplay to a novel, the screenplay is not a dense format (his word count was around 20,000 words). In this regard, his screenplay essentially amounted to little more than a detailed outline of a novel. The finished novel comes in around 88,000 words. To get to the finished novel we had to expand the screenplay, expand the main plot and subplots, add subplots, add descriptions, build the characters, add a lot more dialog, and build the world. Although the core story did not change, we made a LOT of changes as well from the original.
I first read the screenplay in late March 2009 and had a first draft (about 70,000 words) of the novel done that December. We both knew it was a rough draft that needed to be expanded and polished.
We had originally expected it to take us at most three years to complete. Don't get me wrong, it's been a wonderful experience for both of us, and we're hugely proud of the finished product, but it took time and many drafts, along with opinions from beta readers, to get the job done.
During that time, Chris' writing skills expanded from screenwriting and he produced a side work called Pieces From The Mosaic. This is a collection of short stories based on the Mosaic universe he created. "Pieces" will be released later this year or at the start of 2017. Chris has also developed some pretty mean novel writing skills and turned out a rough draft for the second Mosaic novel, which is currently untitled.
Had Chris and I had nothing else to do but write the first novel, we might well have finished it in 2-3 years. Would it have been as good as what we ended up with? Probably not. Over the years we spent working on it, new ideas came to us, and we refined both story and characters. We added a few characters as well. As we made changes and immersed ourselves in this universe, we both grew as writers. The interesting thing is that I believe the delay actually has helped us. The self-publishing world has grown and changed a lot since we began. If nothing else, the quality of indie-published books now being produced gave us the incentive to work that much harder to produce a quality product.
One of the things that put us behind was designing a cover. At first we tried to do it ourselves. While we came up with some great ideas, they all fell short in one way or another and we were in a bit of a rut. This is not a testament against doing it yourself. Our problem was we simply couldn't come up with the right cover. So, we engaged professionals to bring in some new ideas and nailed a final design.
Four years ago (which only seems like one or two) on this blog, actually, but it seems like decades), I did a three-part series on Novel Writing for Beginners.
Since then, Scott and I have expanded on various techniques, and these articles can be found under the "Novel Writing" category of the blog.
What I'm trying to convey to you is that art takes time, and writing is art. If you rush it, you may end up with an inferior result, or at least not the best result. I'm sure you've seen the result of hastily published books. I do want to point out that I did most of the editing, with Chris and a few other readers spotting things I missed. Chris and I alone went through the manuscript MANY times, each time catching more mistakes, and I went through it twice after that to try to catch all the little things we'd overlooked. I have no doubt that we still missed some, hopefully not more than a handful. The nice thing about self-publishing is that if more are found, we can upload a corrected version.
Even after you finish writing a novel, there is a clear advantage to not rushing it to publication. Putting it aside for a few weeks (as Scott and I have said before) puts distance between you and the manuscript and gives you a better chance of catching errors missed peviously. The fresher the look you can give it, the better.
If you know your grammar and punctuation, you can edit your own work, but it's still difficult to do it properly by yourself. It helps to have a couple of outside readers to spot what you overlooked or have become blind to.
Most of the conventional wisdom surrounding self-publishing says that you can't do it all yourself. The truth is that you can, but only if you have all the requisite skills. Very few writers are good editors, and not all can design good covers (even though many try). I consider myself a good editor, but I freely admit that editing my own work is a challenge because I'm too close to it. Yes, in time I can catch every error. It simply depends on how much time you're willing to spend.
This brings me back to the title of this blog. How long does it take to write a novel? The real answer is that it takes as long as it takes to do the job right, and that's not always about writing the story. It's about making that story presentable and readable. There's a common saying: Writing is rewriting. That's always the case. Writing is the easy part (most of the time). It's the revising, polishing, and cleaning it up to make it the best it can be that take the time.
If you have all the pieces in place to begin with, you can write a novel quickly. But making it a good novel and ready to be published is another matter.
Over the next weeks I'll be talking more about polishing and editing your novel. I will also—finally—get into advice about cover design and advising you how to know when you can do it yourself and when to recognize (as Chris and I did) that you need outside help.


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As Ethiopian Seeks to Head WHO, Outbreak at Home Raises Questions
Ethiopia is battling an outbreak of acute watery diarrhea (AWD) that has affected more than 32,000 people. At the same time, Ethiopia's former minister of health, Tedros Adhanom Ghebreyesus, is a candidate to lead the World Health Organization.
The two facts are linked in that critics of Tedros say he has tried to minimize the outbreak by refusing to classify it as cholera, a label that could harm Ethiopia's economic growth.
The WHO's 194 member states will gather in Geneva for a 10-day assembly starting Monday. One of their first tasks is to choose the organization's next director-general.
Tedros is one of three top contenders for the position, along with candidates from Britain and Pakistan.
Lawrence Gostin, director of the O'Neill Institute for National and Global Health Law at Georgetown University, told The New York Times that Ethiopia has a long history of downplaying cholera outbreaks, and the WHO could "lose its legitimacy" if Tedros, who is also a former Ethiopian minister of foreign affairs, takes over the leadership of the organization.
"Dr. Tedros is a compassionate and highly competent public health official," he told the Times. "But he had a duty to speak truth to power and to honestly identify and report verified cholera outbreaks over an extended period."
But others have risen to Tedros' defense. Tom Frieden, the former director of the Centers for Disease Control and Prevention, said the controversy over naming the outbreak is overblown. "During the time that Tedros was health minister, it would have not made any difference," Frieden told VOA.
Cholera vs. acute watery diarrhea
Ethiopia has been accused of covering up three cholera outbreaks during Tedros' tenure as health minister.
Declaring cholera would not have changed Ethiopia's response to past AWD outbreaks, according to Frieden. In fact, he says, avoiding the cholera label has not been irresponsible but rather a necessary compromise.
"It allowed public health to respond rapidly," Frieden said.
The literature on AWD and cholera shows that treatment is the same. It calls for hydrating the patient, chlorinating water and improving sanitation. In fact, the WHO uses the terms interchangeably in their teaching materials on how to deal with an outbreak.
Lately, the development of cholera vaccines has brought the value of identifying the bacterial disease to the fore, said Frieden. "At this time, all African countries that report acute watery diarrhea should be rapidly doing lab confirmation and, if it's cholera, considering the use of cholera vaccine in the response," he said.
In the current outbreak, Ethiopia's Somali region has been hit the hardest, with 768 deaths since January, according to a WHO report published May 12. Almost 99 percent of the deaths and 91 percent of cases are in the same region.
The WHO representative to Ethiopia, Dr. Akpaka Kalu, says the government is right to call it AWD because regional health centers do not have the capacity to test every case.
If all cases are treated as cholera, the disease has the potential to spread more quickly when children who do not have it are brought into cholera treatment centers, Kalu said.
"We know, biologically, malnutrition causes diarrhea. Now, if you admit that child into a cholera treatment center, you've actually turned that center into a cholera transmission center," he said, speaking by phone from Addis Ababa.
Current response
Over the past six weeks, the response to AWD in Ethiopia appears to have been effective.
Kalu said his team, along with regional leadership and government officials, have focused on prevention and intervention. They have instituted community-based surveillance to monitor the regional drought in general and AWD in particular, and there has been a drop in reported cases.
"We have evidence the average number of cases [dropped] from over 600 a day to about 54 a day," he said.
Kalu argues that early interventions are getting results and doesn't think that vaccinating 6 million people in the Somali region is feasible.
He says Ethiopia is now preparing to prevent outbreaks from spreading to other parts of the country such as the Afar and Amhara regions as the rainy season approaches.
"We need to enhance preparedness because, as the rains come, usually what happens is the rains wash and enter the water bodies including where there is open defecation," he said. "That's how water bodies get contaminated and people use the water and become sick. So there is a need, our focus is to build capacity to be able to detect and contain so that it doesn't spread."
Trial Begins for Alleged Turkey Coup Instigators
US Again Condemns Actions of Turkish Security Personnel Over Violence During Erdogan Visit

redpajama_set_name: RedPajamaCommonCrawl


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Christmas Songs for Violin
As Christmas approaches, it is always a nice chance to learn some festive music to get into the seasonal spirit.
There is loads of Christmas music available, from carols to favourite pop songs, but before we delve into the Christmas goodies, here's some improvised fiddle fun from Peter Lee Johnson to get you in the mood…
If you want to try something less complicated, there is a wealth of music for beginner and intermediate level violinists. Perhaps the best book for adults and children is by Kathy and David Blackwell, authors of the Fiddle Time series. They have put together a great selection in Fiddle Time Christmas (Oxford University Press). It's available on Amazon, where it has five star customer reviews.
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Their book contains 32 Christmas tunes, some well known favourites and some lesser known songs, many of which have the words to sing along to; there's a selection of solo and duet pieces and easy chord symbols for piano or guitar accompaniment. The arrangements are nice and easy with simple finger patterns and the book even comes with a CD to listen or play along to.
Let's take a quick look through the book.
The first song is the Christmas carol Hark the Herald Angels Sing, which is a lovely tune by Mendelssohn. This version is in G major and has simple rhythms. Look out for the C naturals on the A string, which need a low second finger, and try singing the words to help with the dotted rhythms. The dynamics increase as the song draws to a triumphant close.
The first duet piece is the traditional English melody The Holly and the Ivy. This song has three beats in a bar. Most of the rhythms move together between the top and bottom parts, but look out for places where one player has two quavers and the other has a crotchet. Much of the harmony is quite close so listen to make sure your tuning works together.
The same is true of Silent Night, a bit further on in the book. Close harmony needs good intonation so that the song sounds really beautiful. Notice the dynamics in Silent Night. There are 'hairpins;' crescendos and diminuendos marked to shape each phrase in the same way that you would sing it. Listen to the way the phrases are sung by these choristers.
The next duet is I Saw Three Ships. This is in a compound time signature, 6/8, which sounds like a jig or sea shanty. This recording gives a strong sense of the dance-like rhythm from an unlikely source.
The book continues with the carol Oh Little Town of Bethlehem, and the Trinidadian carol Christmas Calypso. Again this is a more complicated rhythm. Sing the words and notice where the strong beats fall. The bow distribution is slightly tricky in this song as there are notes of different lengths mixed up in each phrase. Try using slightly less bow for the quavers and more for the crotchets to help divide up the bow and to give the swinging calypso rhythm. Listen to this Christmas Calypso to hear the gentle sway and emphasis of the beat.
The next few songs are Once In Royal David's City, again in G major, so look out for those C naturals, then Go Tell it on the Mountain and O Christmas Tree. O Christmas Tree is another duet which will be great fun to play with a friend. Playing Christmas songs together is great fun for adults and children. Although the children in this video are playing in D major, their performance gives a great idea of the rhythm of the song.
We Wish You a Merry Christmas, While Shepherds Watched and We Three Kings are next. Many of these songs will be familiar to even young children who will have heard them or sung them at school. It's always nice to start with the songs you know. Listen to them all on the CD and you'll discover plenty of new songs too.
Next come plenty more favourite carols including Away in a Manger and God Rest Ye Merry Gentlemen, before the carols are interrupted by a simple version of the famous Skaters' Waltz by Waldteufel. Listen to the full orchestral version and imagine the skaters gliding over the ice! Waldteufel's name is pretty fun too. It's German for Forest Devil.
The next tune is from Tchaikovsky's Nutcracker ballet, which is a huge Christmas favourite with a surreal surfeit of dancing mice and sweets. Watch these dancers performing Dance of the Reed Pipes. Notice how the shape of the dance follows the shape of the music.
The book ends with some more famous melodies, including Jingle Bells, and two Hogmanay tunes. Hogmanay is Scots for the last day of the year, and the Hogmanay Reel is a Scottish dance tune. Auld Lang Syne is a song traditionally sung on New Year's Eve and also at the very end of any decent Scottish party when everyone is feeling sentimental about having to go home.
Fiddle Time Christmas is a really great place to start learning Christmas music, but there are also plenty of Christmas songs available as free downloads. There is a nice selection of carols at www.violinonline.com. They all come with sheet music, scores and sound files. Some are perfect for beginners, and others more suitable for the intermediate player. It Came Upon a Midnight Clear has some more advanced accidentals and the Messiah Medley is quite challenging but great if you like Handel's music.
Fiddlerman.com has a downloadable version of Chestnuts Roasting on an Open Fire, suitable for intermediate players. There's no sound file and it's not in the original key because vocal scores are often in very difficult keys, but if you love the song, here it is.
Christmas only comes once a year, so dive into the seasonal repertoire, have fun, and happy Christmas!
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The scene of a serious crime or a large-scale trauma tends to become a hive of activity in a relatively short space of time. As medical personnel and emergency services take care of the injured and deal with any deceased individuals, there is understandably very little thought given to the need for a clean-up of the area.
When a major incident occurs, the aftermath is often at the backs of the minds of those involved with the more immediate needs. Needless to say, however, the area itself will need to be cleaned up and, more importantly, will need to be made safe at the earliest opportunity. There could be a number of dangers present at this time.
There's a popular misconception that the emergency services, in particular the police and fire brigade, will oversee a major clean-up operation. This isn't the case at all, because the responsibility for this crucial task sits with the owner of the property. In business premises and private homes, specialist help has to be used from the start.
Trauma and crime scene cleaning is a highly complex, and potentially dangerous, operation. There could be any number of infectious issues to deal with. They include viruses such as hepatitis B, hepatitis C and HIV, for example, each of which involves professional knowledge when removal is required to make the area safe once again.
It goes without saying that dealing with serious incidents can be extremely upsetting for those who happen to be passing by in the aftermath, and for this reason total discretion is required from cleaning teams. In the worst cases, there could even be body parts that require removal in an understanding and efficient manner.
Once the area has been cleared, it then needs to be cleaned, and that involves a highly intensive operation. Decontamination and disinfection needs to be carried out in a controlled and meticulous manner before the area can be declared safe once again. No stone should remain unturned when this process is taking place.
Although it falls to the owner to deal with such a situation, it's good to know that specialist help is never too far away. There are agencies which can be called upon to provide a complete service when trauma and crime scenes need to be cleared and cleaned. It pays to call on the experts when such a difficult scenario has taken place.


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NUI Galway. Image: © Jbyard/Stock.adobe.com
Galway tech firm Joulica confirms plans to more than double its staff
by Eva Short
Galway-based tech firm Joulica will bring its total headcount up to 70 to serve new product development opportunities in the US and Europe.
Irish-born tech start-up Joulica has today (February 11) confirmed plans to expand its Galway operations and create 45 jobs. This will bring the firm's total headcount up to 70.
It is seeking applicants with expertise in software, data analytics and business development to serve new product development opportunities in the US and Europe.
The announcement was made today at Joulica's headquarters at National University of Ireland in Galway by Minister for Business, Enterprise and Innovation Heather Humphreys, TD, alongside Joulica CEO Tony McCormack and Enterprise Ireland regional entrepreneurship manager Mark Christal.
The new roles are supported by the Irish Government through Enterprise Ireland's Research, Development and Innovation Fund.
Joulica, which was founded in 2016, provides software to global contact centres that enables them to extract data insights from real-time data streams both on private and public clouds.
Joulica supports visualisation, workflow and data exploration features. It specialises in ingesting high-volume data streams and producing real-time analytical dashboards and actions. Its services can be leveraged across a broad swathe of industries including customer experience, financial services, telecommunications and healthcare.
"Today marks a significant landmark for Joulica and demonstrates the depth of talent available to innovative technology start-ups establishing R&D centres in Galway city," commented McCormack. "The success we have enjoyed to date is a testament to the world-class talent and exceptional skills of the Joulica team, together with the unwavering support provided by Enterprise Ireland, our advisers and mentors.
"From its inception, Joulica has been fortunate to work with global customers who are at the forefront of the digital transformation revolution. This opportunity, combined with a deep understanding of the requirements that enterprise customers place on high-scale, resilient software solutions, gives Joulica a unique edge when it comes to accelerating innovation in large-scale enterprises."
Christal added: "Innovation and being competitive is crucial for Irish start-ups to grow and build scale, both here and on an international level. It is becoming increasingly clear that businesses are facing uncertainties and challenges that could impact their growth, and Joulica is an excellent example of a company that has stayed on the pulse and identified solutions to allow them to scale in international markets and realise their global ambition."
In-Depth: Employer
Related: jobs announcements, Enterprise Ireland, analytics, University of Galway, Galway
Eva Short was a journalist at Silicon Republic, specialising in the areas of tech, data privacy, business, cybersecurity, AI, automation and future of work, among others.
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Do you want to make some extra money in the coming Christmas? Are you searching for most trending and profitable Christmas business ideas? Here in this post, we put a list of chosen 20 most profitable Christmas business opportunities for your ready reference.
Christmas is a global festival. And people from every part of the world celebrate this festival with all the friends, relatives, and family member. This festival is a multi-million dollar industry nowadays. People buy some specific products in those days. A wide list includes food items, gift items, decor items, apparels etc.
Any individual can earn handsome money in this festival season. However, you must have a good sales plan and a right product selection. You must do some market research and must identify the buying trends of the people. Precisely, you will need to decide what to make and sell in this festival season. Here we put a list of 20 most trending items for this festival season.
Balloons are another great items, you can make and sell in this festival days. Additionally, there is a very good demand for balloon arrangements. If you are an expert on balloon decoration, you can offer your service from home.
Are you passionate about cooking? And you love to make cheesecakes? Definitely, you can turn your hobby into a profitable cheesecake making business these days.
It is another great business to start in the festival season. You can sell the crackers both from offline and online. However, you must check your state laws before initiating the business.
Every year cupcake sellers record the massive sells in this season. And you can also earn handsome money from the industry. The cupcake making process is very simple. And you can start the business right from your home.
Every specific festival demands attractive lighting arrangement. And if you know the art and have the skill, you can start this business. However, check the specific licensing demand of your state.
You can start this business from home. During this festival season, there is a huge demand for different types of Christmas trees. And almost every age group of people buy this item to celebrate the occasion gorgeously.
This is an another item to sell in the Xmas. Just procure different types of attractive Xmas wall stickers and sell them in the retail. You can sell them from both offline and online retails.
There is a huge market for the corporate gifts in the Christmas season. Generally, companies prefer to offer personalized Xmas gifts to their clients and employees. Additionally, you can start this business right from your home.
Homemade cookies are the healthy, delicious and adorable gifts for the Xmas. People buy huge cookies in this season for the gifting purpose. If you know the art of baking cookies, you can start this business from home.
Homemade skin care products are the great gifting ideas during the Xmas season. You can make soaps, face wash, scrubber, shampoo at home. However, you must have adequate knowledge and skill about the processing. You can sell the product either individually or by combo offer.
This is another great business to start during the Xmas. Additionally, you can initiate the business with almost zero startup capital investment. However, having prior experience is plus.
The demand for personalized gifts is increasing day-by-day. And the demand hikes tremendously during the Xmas festival season. With a basic sublimation printing arrangement, you can start this business from home.
It is well known that the demand for the Santa costume increases during the Xmas season. And these dresses come with a variety of attractive patterns. However, you must procure the quality dresses from the reliable suppliers.
If you want to go for a low-value item, you can go for Santa hat. With a very small capital investment, you can start this business.
According to the products and services, you must choose the medium for promotion. You can sell from the local retail stores. Additionally, you can set up your own online store with small capital investment. For the home based business, make your business available in the local business classifieds.
For service-based business, you can have a business tie-up with the other vendors or service providers.
We hope, this list of 20 lucrative Christmas business ideas will help you in making an informed decision in starting an Xmas venture.


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Get Your Dose Of Karma At The Paramount
January 31, 2019 / peter sloggatt
Huntington-based Gnarly Karma,playing the Great South Bay Music Festival, above, will play to the home crowd when they open for TR3 at The Paramount on Feb. 1.
By Sophia Ricco
sricco@longislandergroup.com
Huntington-based Gnarly Karma is stoked to hit the stage of The Paramount this week. The band opens Friday for one of their musical influences, Dave Matthews Band guitarist Tim Reynolds and his band TR3.
Gnarly Karma has a dynamic sound that anyone could love. They are composed of singer and guitarist Mike "Manicotti" Renert; drummer Jarrod "Rock" Beyer; bassist Ryan "McMagic" McAdam; saxophonist Billy "Bad Bones" Hanley; and lead guitarist Adam "Sklarface" Sklar.
All are locals: Menert is from Cold Spring Harbor; Beyer, McAdam and Hanley from Elwood; and Sklar from Syosset.
The band has dreamed of playing at The Paramount for years.
"It's something that we've been working towards since we started," Renert said. "Growing up, I always went to the city to see shows and wished there was someplace in Huntington to see concerts. When the Paramount opened, we said, 'We're gonna play there. We might start out opening but one day we'll get to headline.'"
Formed six years ago, Gnarly Karma has gained notoriety for their eclectic music style and spirited live performances at venues like Long Island's Great South Bay Music Festival, Alive After Five in Patchogue Village, and South by Southwest Music Festival, in Austin, Texas.
Gnarly Karma band memers, from left, are: Billy Hanley, Jarrod Beyer, Mike Renert, Ryan McAdam and Adam Sklar.
But for Gnarly Karma, the Paramount gig is a home game. Renert said he couldn't put into words the excitement he felt knowing he would be playing for his home community on Friday.
"The goal was always to get into The Paramount on the main stage. We're super-pumped about that," Renert said.
The band's music appeals to a broad audience, and each member brings his own musical perspective. Beyer's drumming is influenced by Latin rhythms, Hanley loves Motown and funk, Sklar is into all things classic rock, while McAdam prefers modern alternative rock. As the singer/songwriter, Renert focuses on his lyrics and wants listeners to connect with them.
"We all bring a flavor to the song and when it all comes together, it's really something that everyone can listen to," Renert said. "I love that we all have different musical influences."
One of Renert's inspirations happens to be headliner, Tim Reynolds, who he idolized as a songwriter with Dave Matthews. He remembers going to sleepaway camp, when first learning to play the guitar and his counselor played him "Dave and Tim Live at Luther College" on cassette.
"That album is timeless for me, I listen to it all the time," Renert said. "When I think of acoustic song-writing, I think of Dave Matthews and Tim Reynolds on that album. It's really unbelievable. I would always listen to it and say Tim Reynolds lead guitar playing is amazing, and now we're opening for him."
Gnarly Karma will be releasing new songs this year and hope to perform at more gigs across the country. Catch them open for Tim Reynolds and TR3 on Friday, Feb. 1. Doors open at 6:30 p.m., show at 8 p.m. Tickets range from $15-40.
January 31, 2019 / peter sloggatt/ Comment
The Paramount, Local People, Life & Style, Music
peter sloggatt
The Marshall Tucker Band Brings Southern Rock To The Paramount
December 06, 2017 / Long Islander Admin
The Marshall Tucker Band and its Southern rock sound will grace the stage of The Paramount in Huntington on Thursday, Dec. 7.
December 06, 2017 / Long Islander Admin/ Comment
Local Events, Music, The Paramount
The Marshall Tucker Band, The Paramount, country, rock, music, Huntington
Long Island Medium To Share Holiday Spirit At The Paramount
November 17, 2017 / Long Islander Admin
Huntington residents can experience the connection between the worlds of the living and the dead when "Long Island Medium" star Theresa Caputo brings her live show to The Paramount.
November 17, 2017 / Long Islander Admin/ Comment
Arts, Life & Style, Local Events, The Paramount
Theresa Caputo, Long Island Medium, The Paramount
King Crimson Bringing It All To The Paramount
The newest configuration of progressive rock band King Crimson will bring its complex sound and unique formation to The Paramount next week.
Arts, Life & Style, Local Events, Music, The Paramount
King Crimson, The Paramount
The Paramount Gears Up For 14 Shows In 14 Days
The Paramount will host a record-breaking run of 14 shows in 14 days, beginning Thursday, Nov. 2, the longest streak of consecutive shows in the history of the venue.
The Paramount, concert, music, Huntington village
Eli Young Band Bringing Country Tunes To The Paramount
The sounds of Texas will fill The Paramount on Election Day, when the Eli Young Band stops in Huntington to give country music fans a taste of its new album, "Fingerprints."
Eli Young Band, The Paramount, country, music
Dee Snider Gonna Rock The Paramount In Huntington
October 26, 2017 / Long Islander Admin
Rock 'n' Roll legend Dee Snider will bring his intense blend of hard rock and heavy metal to Huntington when he takes the stage at The Paramount with opening acts Voices of Extreme and Killcode.
October 26, 2017 / Long Islander Admin/ Comment
Dee Snider, The Paramount, rock and roll, Twisted Sister
An Evening With Ambrosia & Friends At The Paramount
Ambrosia & Friends will bring an evening of hits from the '70s and early '80s to The Paramount stage later this month.
Arts, Life & Style, Local Events, The Paramount, Music
Ambrosia & Friends, The Paramount
Jonny Lang To Bring Blues, Synth To The Paramount
Guitar wunderkind Jonny Lang will perform songs from his new album, "Signs," at The Paramount on Oct. 19.
Life & Style, Local Events, Music, The Paramount
Jonny Lang, The Paramount, Signs
New York Comics Hit Stage At The Paramount This Month
A pair of New York-bred stand-up comics are set to hit The Paramount's stage this month.
Celebrate Huntington, Local Events, The Paramount
The Paramount, Tracy Morgan, Kevin James, comedy
'Hebrew Hammer' Headed For Ring at Huntington's Paramount
September 26, 2017 / Long Islander Admin
Long Island's own Cletus "The Hebrew Hammer" Seldin will headline the main event for Joe DeGuardia's STAR Boxing "Rockin' Fights 28" at The Paramount this Thursday.
September 26, 2017 / Long Islander Admin/ Comment
Health & Fitness, Life & Style, Local Events, Local People, News, The Paramount
The Paramount, boxing, Joe DeGuardia, The Hebrew Hammer, Chris Seldin
'Mystic Rhythms' Covers Decades Of Rush
Renowned Rush tribute band Mystic Rhythms will debut their epic four-part show Rush Thru Time at The Paramount on Sept. 30.
Rush, tribute, band, Mystic Rhythms, The Paramount
Steve Earle To Bring Outlaw Music To Huntington's Paramount
Dynamic musician Steve Earle will continue a four decade legacy of diverse music styles featuring country, rock and bluegrass when he and Mexican-American band Los Lobos stop at The Paramount tonight.
Life & Style, The Paramount
Steve Earle, Paramount, music
Update: Yes Cancels Remaining Tour Dates Due to Death of Guitarist's Son
Grammy-award winning rock band Yes has canceled its upcoming "YESTIVAL" tour dates, including two at The Paramount in Huntington, due to the tragic death of guitarist Steve Howe's son.
rock, band, paramount, Yes
Huntington's Bogmen Come Home
May 14, 2015 / James Kelly
Homegrown in Huntington, indie rock band The Bogmen is coming back to its Long Island roots at the Paramount on May 23.
Read on now to learn all about this local band and their homecoming!
May 14, 2015 / James Kelly/ 1 Comment
Local Busker Goes From 'Curb' To Stage
In a matter of days, Eric Heftler went from playing his guitar on the streets to playing in front of a crowd on the stage of The Paramount.
Known simply as "Eric on the Curb," Heftler found himself with the opportunity to open for band Southside Johnny & The Asbury Jukes on Saturday after a run-in inside The Paramount's Founders Room with acclaimed musician Jeff Beck put Heftler's name on the radar of the band's manager.
Read on for the full scoop on this incredible story!
May 14, 2015 / James Kelly/ 3 Comments
Paramount And TD In Perfect Harmony
March 26, 2015 / James Kelly
A new duet is set to debut on the streets of Huntington village.
On Wednesday, the directors of The Paramount in Huntington village announced a multi-year marketing partnership with TD Bank, the sixth-largest bank in North America. In sealing the deal, the Paramount's directors are hoping to put their mark on the live entertainment industry as a major theater with influence across the nation.
Read on now to learn the full story behind this exciting development!
March 26, 2015 / James Kelly/ Comment
Paramount Partners To Construct Radio Studio
No stranger to making noise in downtown Huntington, the people behind The Paramount announced on Friday they will be adding another weapon to their musical arsenal: a radio studio.
Through a partnership with Connoisseur Media Long Island, operators of six Long Island radio stations, The Paramount is set to begin building its "state-of-the-art" studio at its location in Huntington village.
Read on to learn more about the studio and how The Paramount hopes to use it offer a "killer experience" for both fans and artists alike!
Robert Davi Tackles Sinatra's Songbook
November 14, 2014 / James Kelly
The adjectives – tough, gentle, tender, intense and fierce, among them – that have been used to describe Robert Davi reflect his talent and versatility.
But, in the end only two adjectives are necessary – passion and pride. And he'll bring both to The Paramount stage Nov. 23 as he performs selections from the Sinatra songbook.
Read on to learn more about Robert Davi's life, his influences, and what he intends to bring to The Paramount stage in a true homecoming for the Huntington native!
November 14, 2014 / James Kelly/ Comment


That is a great appointment from Morton!
He's not finished, he'a only 28.
Need I remind you we appointed a highly regarded coach as manager, not so long ago, Harry?
A new nordic infusion of players at Morton to be expected then. I remember them and United brought quite a few outstanding Swedes, Finns, Danes to play for them.
Marko Rajamaki springs to mind...always seemed to play well against us..
Morton signed the guy Lindberg at the same time as Rajamaki-think he was a Finnish international too.
Aye they were both good.
Alan Mahood and Lindberg in central midfield always did well against us.
"People always talk about Ronaldinho and magic, but I didn't see him today. I saw Henrik Larsson; that's where the magic was."
"Some days will stay a 1000 years, some pass like the flash of a spark"
Was it 96 that they scored from the throw, when we'd put the ball out for one of their players to get treatment?


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Q: Angular 6: How to set default value in 'Select' dropdown using formControlName? I am learning MEAN stack with Angular 6. How can we select default value in select dropdown using formcontrolname?
I am updating a form i need a default value in my dropdown list but i am getting a blank.
here is the ts file.

export class EditBookingComponent implements OnInit {

    public currentBooking: IBooking;

    bookingid: any;
    updateBookingForm: FormGroup;
    cars: any;
    drivers: any;
    clients: any;

  constructor(private fb: FormBuilder,
   private bookingService: BookingService,
   private toastr: ToastrService,
   private router: Router,
   private carService: CarService,
   private driverService: DriverService,
   private clientService: ClientService,
   private route: ActivatedRoute,
   public dialogRef: MatDialogRef<EditBookingComponent>,
   @Inject(MAT_DIALOG_DATA) public data: any) {

   this.bookingid = data.id;
          this.updateBookingForm = this.fb.group ({
            'clientname'  : new FormControl(""),
            'bookingdate' : new FormControl(""),
            'fromcity'    : new FormControl(""),
            'tocity'      : new FormControl(""),
            'pickupdate'  : new FormControl(""),
            'returndate'  : new FormControl(""),
            'carname'     : new FormControl(""),
            'drivername'  : new FormControl("")
        });
   }

  ngOnInit() {
   this.getOneBooking(this.bookingid);
   this.getAllCars();
   this.getAllDrivers();
   this.getAllClients();
  }

    getAllCars(){
      this.carService.getCars().subscribe((res) => {
          this.cars = res;
        }, err => {
          console.log(err);
        });
    }

    getAllDrivers(){
      this.driverService.getDrivers().subscribe((res) => {
          this.drivers = res;
        }, err => {
          console.log(err);
        });
    }

    getAllClients(){
      this.clientService.getClients().subscribe((res) => {
          this.clients = res;
        }, err => {
          console.log(err);
        });
    }

   getOneBooking(id){
    this.bookingService.getBooking(id).subscribe((res) => {
          this.currentBooking = res;
          this.populateForm(this.currentBooking);
        }, err => {
          console.log(err);
        });
  }

  populateForm(data): void {
    this.updateBookingForm.patchValue({
            clientname  : data.clientName.clientName,
            bookingdate : data.bookingDate,
            fromcity    : data.fromCity,
            tocity      : data.toCity,
            pickupdate  : data.pickupDate,
            returndate  : data.returnDate,
            carname     : data.car.carName,
            drivername  : data.driver.driverName
    });
  }

  editBooking(formdata:any){
    let theForm = this.updateBookingForm.value;
    this.bookingService.editBooking(this.bookingid, theForm).subscribe((res) => {
    if (res.success === false) {
            this.toastr.error(res.message);
          } else {
            this.toastr.success(res.message);
            this.router.navigate(['/admin/booking']);
            this.dialogRef.close();
          }
          this.updateBookingForm.reset();
      });
 }
    close() {
        this.dialogRef.close();
    }
}

.
html file

<form class="well form-horizontal" [formGroup]="updateBookingForm" (ngSubmit)="editBooking(updateBookingForm.value)">

  <fieldset>

      Booking Id

{{bookingid}}

      Client Name

          <select class="form-control" formControlName="clientname" required>
            <option *ngFor="let client of clients" value="{{client._id}}">{{client.clientName}}
            </option>
          </select>

      Booking Date

<input id="bookingDate" name="bookingdate" placeholder="Booking Date" class="form-control" required="true" value="" type="text" formControlName="bookingdate">

      From

<input id="fromCity" name="fromcity" placeholder="From City" class="form-control" required="true" value="" type="text" formControlName="fromcity">

      To

<input id="toCity" name="tocity" placeholder="To City" class="form-control" required="true" value="" type="text" formControlName="tocity">

      PickUp Date

<input id="pickupDate" name="pickupdate" placeholder="Pickup Date" class="form-control" required="true" value="" type="text" formControlName="pickupdate">

      Return Date

<input id="returnDate" name="returndate" placeholder="Return Date" class="form-control" required="true" value="" type="text" formControlName="returndate">

      Car

          <select class="form-control" formControlName="carname" required>

            <option *ngFor="let car of cars" value="{{car._id}}">{{car.carName}}
            </option>
          </select>

      Driver

          <select class="form-control" formControlName="drivername" required>
            <option *ngFor="let driver of drivers" value="{{driver._id}}">{{driver.driverName}}
            </option>
          </select>

      <input class="btn btn-success" mat-raised-button (click)="dialogRef.close()" type="submit" value="Update Booking" />

  </fieldset>
</form>

i want to set default value in client, car, driver select option.

A: Use [ngValue] attribute in your select element. Check this documentation.
<select class="form-control" [ngValue]="car" formControlName="carname" required>
    <option *ngFor="let car of cars" value="{{car._id}}">{{car.carName}}</option>
</select>

redpajama_set_name: RedPajamaStackExchange


Zonta Club of Para District Area Inc.
Club Members and a friend attending the event.
The recipients receiving their certificates form President Liz, (form top left) Lin Lin Aye, Michelle Diew and Vicky Welgraven.
The meeting's guest speaker, Bianca Bilsborow, 2016 Salisbury Young Citizen of the Year as well as 2016 South Australian Young Citizen of the Year, spoke about what motivates her to make a difference in society especially within the local community.
The meeting's programme also included the drawing of the club's Major Raffle, whose First Prize, pictured below, was hand-crafted Tudor Dolls House.
Sue Temby, the winner, seen here with the craftsman, David Slater.
Nuriootpa High School students after packing 400 kits for the Birthing Kit Foundation Australia.
Prior to the start of the Silent Auction, some members and guests enjoyed dinner in De Veers Restaurant at the venue, Country Comfort Adelaide Manor, Gepps Cross.
Some of the various lots donated for the auction.


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According to the Chinese Zodiac, 2023 is the year of the Rabbit. Often associated with peace, prosperity and longevity, many astrologists are predicting 2023 to be a calm and relaxed year. If you're into that sort of thing.
In collaboration with world renowned Canadian designer, Louis Fishauf, we created a Lunar New Year collection to celebrate the year of the Rabbit. It's a new year, filled with new adventures.
Know No Bounds.
EXPLORE LIMITED EDITION


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Q: Is there any way to get list of groups domain user is part of using ansible modules without using win_shell module I want to delete the domain user from local groups but unable to find the domain user is part of which local group currently I'm using
- name: Add a local and domain user to a local group
  win_group_membership:
    name: administrators
    members:
      - testldn2-1
           #- DOMAIN\TestUser
    state: absent

but this works for individual group

A: try this
- name: remove domain user from groups list
  win_domain_user:
    name: <user>
    state: present
    groups:
      - Power Users # group names here
      - Remote Destop Users
    groups_action: remove

Find the Documentation Here


text:
Apple Watch deals: pick up a cheap Series 3 for one of it's lowest prices ever
Cheap Apple Watch deals are still up for grabs at Amazon right now, with the Apple Watch Series 3 at just $179 (was $199) - one the lowest prices we've ever seen on an Apple watch.
Apple Watch sales like this are fairly rare - and this deal comes on top of an already discounted Apple Watch price. It's easily one of the cheapest we've seen since the Apple Watch 3 was price slashed down to $199 as it's standard retail price - which makes this cheap Apple Watch even better value.
The Apple Watch 3 may be a little older than the newer series 4 and 5, but it's still running on the latest iOS software and is so much more affordable right now. It's a little bulkier around the edges but if you're looking for a cheap Apple Watch that will still monitor heart rates, play tunes, and is water-resistant then this is a great option.
If you're in the UK, there's also a fantastic offer to be had with this Apple Watch Series 3 for £199 at John Lewis. Not only is it a good price for an Apple watch, but you're also getting John Lewis's two-year warranty included and the option to trade in your old Apple Watch for up to £120 - which makes this potentially a really cheap buy.
Not in the US or UK? check out the best Apple Watch deals just below
The best Apple Watch deals in the US and UK
Check out all the best Apple Watch deals at Amazon Check out all the best Apple Watch deals at John Lewis Want the best deals this year? check out Amazon Prime Day 2020
If you're looking for the whole range, then our Apple Watch deals article looks at every generation of smartwatch and compares all the best retailers near you. If you'd like to see what other brands are on offer, then our best smartwatch deals page is the best place on the web for smartwatch model and price comparison.
Seznam.cz che po Googlu 9 miliard Kč jako náhradu škody, Vivaldi 3.5 vylepšuje práci s panely
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May 2018: The high price of metals suggests the industry is recovering — but insiders remain cautious about what's to come.
Sergio Hernández, the VP of Cochilco, commented that the perceived vulnerability of the supply is related to the high number of mining operations that are advancing collective bargaining processes in Chile and Peru. Regarding the growth of copper demand in China, Hernández estimated it will remain 2% annually, reaching 12.1Mt in 2018 and 12.4Mt in 2019. In this context, Chile would produce 5.76Mt this year and 5.94Mt in 2019, a result of the improved performance of mines such as Antucoya (Antofagasta Minerals), Sierra Gorda (KGHM) y Caserones (Lumina Copper).
According to estimations by S&P Global Market Intelligence, the global level of exploration will reach a growth higher than 2017's 15%, around 20% higher this year.