Posts tagged Captain Morgan
New Limited Edition Captain Morgan 1671 Commemorative Blend
In 1671, Captain Henry Morgan set his sights on Panama City, the richest city in the western hemisphere. Amidst his raid and ultimate capture of Fort San Lorenzo, Morgan lost five ships, including his famed flagship The Satisfaction. What will forever stand as a historic battle in Panamanian history now serves as inspiration for the Captain Morgan Rum Co.’s newest offering – the limited edition Captain Morgan 1671 Commemorative Blend Spiced Rum.
The Captain Morgan 1671 is instilled with a unique blend of spices that provide a luxurious, full-bodied flavor. The distinct spices create a taste of chocolate and dark fruits with hints of vanilla. Finished in Spanish Oak, the commemorative blend contains palatable elements derived from the type of barrels that were believed to have been on board The Satisfaction.
Available only for a limited time, Captain Morgan 1671 Spiced Rum not only celebrates the brand’s legacy, but also provides adult consumers with a rare opportunity to enjoy a bold take on the Captain Morgan Rum Co. original blend. The recipient of a gold medal at the 2014 San Francisco World Spirits Competition, Captain Morgan 1671 is packaged in a unique jug designed in a nod to the 17th century.
At 70 proof (35% ABV), Captain Morgan 1671 is available now for a suggested retail price of $19.99 (750 mL bottle). The limited time offering is best enjoyed on the rocks or mixed with cola for a new take on the Captain Morgan brand’s signature drink.
This commemorative rum is very smooth. Whether you enjoy it on its own with some ice or in a cocktail you will love the taste. It is perfect for the summer. It is not heavy and there are endless options to mix the Captain Morgan 1671 rum with. If you are using it for a classic rum and coke or a Captain’s Colada you can’t go wrong. This past weekend I was enjoying the rum with each BBQ I would be at, but I made sure I enjoyed it responsibly.
If you are a fan of Captain Morgan you will be very satisfied with the Captain Morgan 1671 commemorative blend. Like I said earlier though it will be available for only a limited time so don’t let the Captain’s ship pass you by!
May 27th
Captain Morgan Blows Boring Drinks Up!
With summer right around the corner, Captain Morgan has teamed up with world-renowned YouTube personalities “The Slow Mo Guys” to remind everyone to break free from the same-old boring daiquiris and piña coladas this year!
The Slow Mo Guys have amassed nearly 4 million subscribers on YouTube thanks to their use of a high-speed camera to film content in slow motion, which provides viewers with an entertaining, and often hilarious perspective on physical contact.
Through a series of explosive videos, the British duo expands on the popular theme integrated into the Captain Morgan White Rum ad spots released earlier this year. In each video, the Slow Mo Guys obliterate traditional summer cocktails in outrageous ways – such as firing off a “Cannon” – while showcasing Captain Morgan White Rum as the new, breakthrough leader in the white rum category.
To support the premiere of this video series, the Captain Morgan brand will be hosting a two-week contest that challenges fans 21+ to guess the number of cocktails that were demolished during the making of “Cannon.” The 100 fans who come the closest to the correct amount of cocktail causalities will win a Captain Morgan branded cannonball. The contest will be hosted on Facebook, where fans will be able to submit their entries in the comment section.
Below are a few new drink ideas and the other cool videos from The Slow Mo Guys!
Ingredients:
1.5 oz. Captain Morgan White® Rum
2 oz. cranberry juice
2 oz. orange juice
Preparation: In a shaker half filled with ice, add Captain Morgan White® Rum, cranberry juice and orange juice. Shake well and strain into highball glass filled with ice. Garnish with lime.
Ingredients:
1.5 oz. CAPTAIN MORGAN WHITE® RUM
0.5 oz. fresh lime juice
0.5 oz. simple syrup
Fresh mint, muddled
Fresh limes, cut into small pieces
1 oz. club soda
1 mint sprig
Preparation: Put all ingredients except club soda and mint sprig into a mixing glass. Add ice and shake vigorously. Add club soda, shake once, and pour into a tall glass. Garnish with a mint sprig.
Apr 25th
Taco Tuesday Just Got Better!
Our prayers have been answered. We now have the perfect drink to go with Taco Tuesdays. Captain Morgan struck gold yet again with their latest spirit called Taco Rum. The Captain is “spicing” up its newest white rum offering and reinvigorating the entire category with a taco flavored rum, perfect for the loads of individuals falling in love with all things cheese, beef and crunch.
Too many times I have yearned for rum that tastes like a taco. I am so psyched to try this rum out. They have great timing too as Cinco De Mayo is just about a month away. I smell a new favorite drink of choice for those will be celebrating on May 5th.
So how did Captain Morgan get the zesty taste of taco into rum? Great question. They crafted this new rum by mixing the Caribbean’s finest white rum with Mexico’s freshest blends of cheddar, jack and Chihuahua cheeses, along with green chilies, perfectly diced tomatoes and succulent beef, to make each sip of Captain Morgan Taco Rum deliver a remarkably delicious taste. Like its predecessor, this liquid is five times distilled to ensure a smooth finish that explodes with authentic flavor to delight even the most avid taco connoisseurs.
There is even a new cocktail to get even more taco and rum flavor together. Check out the video here.
Its suggested pour, a taco-tini, served in a shredded cheese rimmed glass looks to overtake the popularity of margaritas this summer and has earned rave reviews from various mixologists. With the recent lime shortage, consumers are encouraged to garnish all their Captain Morgan Taco Rum cocktails with a jalapeno to add some heat. The product will be available for a limited time with a suggested retail price of $16.99. Consumers can visit Facebook.com/CaptainMorganUSA to learn more and order the product.
Oh and by the way….Happy April Fool’s Day!
Apr 1st
Captain Morgan Introduces White Rum
Mojitos, daiquiris and piña coladas are about to be overtaken as there’s a ‘New Captain’ taking over beaches and cocktails everywhere! Inspired by the real-life adventures and exploits of one of history’s most renowned privateers, CAPTAIN MORGAN® White Rum, the newest addition to the rum brand’s portfolio, will take cues from its namesake with a nationwide release this month.
Inspired by the pristine waters of the Caribbean, CAPTAIN MORGAN® White Rum is five times distilled to ensure delicious taste, clean, slightly sweet and creamy with hints of lush fruit and green apple. It’s remarkably crisp, carries a smooth finish and is great for adult fans to enjoy responsibly year round.
“Captain Henry Morgan was a world-renowned privateer who paved the way for countless adventurers,” said Tom Herbst, Vice President of Marketing, Rums for Diageo North America. “It’s with that same spirit that we developed CAPTAIN MORGAN® White Rum, the first-ever white rum from a brand that people know and love. It’s a superior, quality rum that possesses a much smoother taste, and we aim to stake our claim in this category in an explosive way.”
The launch of CAPTAIN MORGAN® White Rum will be supported through a robust marketing mix, including television, print and online advertising as well as public relations, strong digital extensions and point of sale materials.
Set to renowned recording artist and songwriter M.I.A.’s Double Bubble Trouble, the brand’s television creative features typical rum cocktails “exploding” as CAPTAIN MORGAN® White Rum takes over. In addition, the first supporting print ad, which features American model Chrissy Teigen, will appear in Sports Illustrated’s 50th Anniversary Swimsuit Edition slated to hit U.S. shelves in February.
CAPTAIN MORGAN® White Rum also brought a splash of the Caribbean to the Big Apple as football fans, notable celebrities and athletes were among the first to enjoy signature cocktails with the new rum during celebrations leading up to last Sunday’s big game.
At 80 proof (40% ABV), CAPTAIN MORGAN® White Rum will be available nationally beginning in early February for a suggested retail price of $15.99 for a 750mL bottle. The new offering is best enjoyed on the rocks, paired with cola or lemon-lime soda, or as the key ingredient in a number of Caribbean-inspired cocktail recipes.
The Captain Morgan Rum Co. reminds adults to stake their claim and raise a glass to sailing uncharted waters – always in moderation!
1.5 oz. CAPTAIN MORGAN WHITE® RUM
5 oz. cola
Instructions: Fill a rocks glass with ice. Pour in the CAPTAIN MORGAN WHITE® RUM. Top with the cola. Garnish with a lime wedge.
1.5 oz. CAPTAIN MORGAN WHITE® RUM
5 oz. lemon-lime soda
Instructions: Fill a rocks glass with ice. Pour in the CAPTAIN MORGAN WHITE® RUM. Top with the lemon lime soda. Garnish with a lime wedge.
WHITE MADRAS
1.5 oz. CAPTAIN MORGAN WHITE® RUM
2 oz. cranberry juice
Instructions: In a shaker half filled with ice, add CAPTAIN MORGAN WHITE® RUM, cranberry juice, and orange juice. Shake well and strain into highball glass filled with ice. Garnish with lime.
WHITE MOJITO
1.5 oz. CAPTAIN MORGAN WHITE® RUM
0.5 oz. simple syrup
Fresh mint, muddled
Fresh limes, cut into small pieces
1 oz. club soda
1 mint sprig
Instructions: Put all ingredients except club soda and mint sprig into a mixing glass. Add ice and shake vigorously. Add club soda, shake once, and pour into a highball glass. Garnish with a mint sprig
Feb 10th
Captain Morgan’s Rum-Infused Food and Cocktail Recipes
Recently in New York City “Top Chef” judge Hugh Acheson worked with Captain Morgan Spiced Rum to launch the rum’s charity program called Captain’s Table at City Grit. Chef Hugh prepared some phenomenal rum-infused food and cocktail recipes. He also was kind enough to share a few cooking tips that are perfect for this holiday season.
Hugh is not stopping there. He is looking to have others, who are 21 years and older to share recipes and entertaining tips. This all benefits the worthy cause called WhyHunger. This is a charity that seeks to end hunger by connecting people to nutritious, affordable food.
In the spirit of giving Captain Morgan will donate $1 to the charity WhyHunger to support their hunger relief efforts every time the hashtag #CaptainsTable is used on Twitter, Instagram and Pinterest. Donations will be made now through the beginning of February. The cool part is that we all like share our latest dinner creations and holiday treats so why not help out those in need when you do so.
To get you started here are a few recipes that you can use for upcoming holiday parties.
Ingredients:
12 fresh whole cranberries
1 inch piece fresh ginger, thinly sliced
½ oz. simple syrup
2 dashes Orange Bitters
1 ¼ oz. Captain Morgan Black Spiced Rum
1 oz. cranberry juice
½ oz. lime juice
Lime peel to garnish
Directions:
In mixing glass muddle the cranberries, ginger, and simple syrup. Add the bitters and Captain Morgan® Black Spiced Rum, cranberry and limes juices and shake with ice. Pour into a double old-fashioned glass, ice and all, smash style. Garnish with an expressed lime peel.
Ingredients:
1 ½ oz. Captain Morgan Original Spiced Rum
1 oz. apple cider syrup (recipe follows)
¾ oz. fresh lime juice
2 dashes Angostura bitters
2 pieces of star anise
Ice, enough to fill cocktail shaker with the above ingredients
Directions:
Combine the Captain Morgan Original Spiced Rum, apple cider syrup, lime juice, bitters, and 1 piece of star anise in a cocktail shaker and shake vigorously. Strain the liquid into a cocktail glass. Garnish with the other piece of star anise.
Apple Cider Syrup (Makes 1 ¼ cups)
2 cups apple cider
2 cinnamon sticks
1 cup brown sugar
In a small saucepot over medium-high heat, cook the apple cider and cinnamon sticks until the cider is reduced to one cup, about 10 to 15 minutes. Add the brown sugar and remove the pot from heat. Stir the mixture until the sugar is dissolved. Allow the syrup to cool before use.
Captain Morgan Toffee Pudding with Rum-Maple Sauce & Yogurt
Ingredients:
½ stick unsalted butter, room temperature, plus extra for greasing pan
1 ¾ cups all-purpose flour, sifted, plus extra for dusting pan
1 ½ cup Captain Morgan Original Spiced Rum
1 ½ cups dried figs, cut into small pieces
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 ½ cups Captain Morgan Original Spiced Rum-Maple Sauce (recipe follows)
8 tablespoons yogurt
Directions:
Preheat oven to 350°F. Butter and lightly flour a medium cast iron pan and set it aside. In a small saucepot set over medium-high heat, combine the Captain Morgan Original Spiced Rum and dried figs and bring the liquid to a boil. Remove from heat, mix in the baking soda, and set the mixture aside to cool for later use. In a food processor, combine the flour, butter, baking powder, salt and sugar. Pulse the processor until all is incorporated.
Place the flour mixture into a mixing bowl and add the eggs, vanilla and the reserved fig mixture. Combine until all ingredients are well incorporated. This will be a fairly wet batter. Add the batter to the cast iron pan and bake for 35 minutes. While it’s cooking is a good time to make the sauce. Check the pudding with a cake tester to see that it comes out clean, and remove it from the oven. Flip the pudding in the cast iron pan and add ¾ of the sauce and then bake for an additional 10 minutes.
Let the pudding cool and absorb all of the sauce. Slice it into wedges and serve with the remaining sauce and 1 tablespoon of yogurt per serving.
Captain Morgan Original Spiced Rum-Maple Sauce (Makes 1 ½ cups)
Ingredients:
1 cup maple syrup
1 cup heavy cream
½ cup Captain Morgan Original Spiced Rum
¼ cup unsalted butter
3 bay leaves
½ teaspoon sea salt
Directions:
In a small saucepot over medium heat, combine the maple syrup, heavy cream, rum, bay leaves, and butter. Whisk often to prevent the sauce from bubbling over. Reduce the liquid to 1 ½ cups, about 15 minutes, and remove from heat. Remove the bay leaves before using.
Nov 21st
“The Walking Dead” Inspired Cocktails
The Season 4 premiere of “The Walking Dead” is this Sunday. To celebrate the return of AMC’s hit show here are some apocalyptic-inspired cocktails for you and your friends to enjoy during the show.
While you ponder what lies ahead of Sherriff Rick Grimes and his team of survivors as things looks ominous as they square off against the walkers why not kick back and relax on one of these drinks? You can sip on a “Woodbury’s Harvest” as you watch the group stand their ground at the prison, or mix up a “Black and Buried” or “The Walker” to get a taste for the post-apocalyptic world the survivors are living in.
Maybe one of these drinks were created in Woodbury when they would have one of their festivals. Not sure the prison has any of the ingredients below to make these cocktails, but you do. So while watching this season have a drink for Rick and his crew.
Ingredients
1 oz Captain Morgan Black Spiced Rum
½ oz Stirrings Espresso Flavored Liqueur
3 Dashes Chocolate Bitters
5 oz Cola
DIRECTIONS: In an ice filled Collins or rocks glass combine all the ingredients and then stir to blend.
Woodbury’s Harvest
1¼ oz Captain Morgan Black Spiced Rum
2½ oz Apple Cider
1/4 oz Fresh Lemon Juice
DIRECTIONS: Combine all the ingredients in a shaker with ice. Shake well and strain into an ice filled Collins glass. Garnish with apple slices.
Black & Buried
1 oz Captain Morgan Black Spiced Rum
½ oz Zwack Liqueur
3 Blackberries
4 oz Cola
1 Lemon Wedge
DIRECTIONS: Add blackberries to a cocktail shaker and crush with a spoon. Add Captain Morgan Black Spiced Rum, Zwack Liqueur and shake vigorously. Strain into a Collins glass over fresh ice and top with cola. Garnish with a Lemon Wedge.
Oct 8th
Celebrate National Rum Day with These Great Cocktails
Now more than ever it seems like there is always some national day being celebrated every time you look around. It can be overwhelming. One day that you should not pass up celebrating though is National Rum Day. On August 16th one of the most popular spirits, rum, has its day in the spotlight.
So why not revel in the day that is dedicated to rum. Since the day happens to fall on a Friday it is cause for even more celebration. After a long work week you can now unwind and relax with a refreshing cocktail. Here are a few delicious recipes that you should try out.
If you are having a party I would go with the Port Royal Punch. If you are having a smaller gathering why not try the Black and Ginger Tea. Cheers!
Ingredients:
2 46-oz. cans of pineapple juice
3 cups mango juice
1 750 mL bottle of Captain Morgan Original Spiced Rum
4.5 oz. grenadine
3 oranges sliced thinly and quartered
3 cans of Sprite for fizz
Directions: In a punch bowl or large serving vessel, add the above ingredients and stir. Serve over ice in a punch glass – or glass of your choosing.
Ingredients:
3 oz. Ginger Tisane (tea base)
1 oz. Captain Morgan Black Spiced Rum
1 Tablespoon agave nectar (or sweetener of choice)
1/4 oz. lemon juice
Directions: Brew tea base or tea bag in 6-8 oz. of water. Brew hot for four minutes and flash-chill, or cold for one hour. Shake with Captain Morgan Black Spiced Rum, sweetener and lemon juice, and pour into rocks glass over ice. Created by Owl’s Brew.
Ingredients:
1 ¼ oz. Captain Morgan Sherry Oak Finish Spiced Rum
¼ oz. Grand Marnier Liqueur
¾ oz. lime juice
2 dashes of bitters
Directions: Add all ingredients to an ice-filled rocks glass. Stir to blend and garnish with lime wedge. Created by Owl’s Brew.
Aug 13th
Sherry Oak Finish Spiced Rum is Captain Morgan’s latest creation
The famous Captain Morgan is back at it again. Just in time for summer there is a new limited edition rum from the Captain Morgan line. It is the Sherry Oak Finish Spiced Rum. For those who are fans of this line let me say that you will not be let down.
I tried this limited edition many different ways. I first sipped it on the rocks. As I poured it into my glass there were a bevy of sweet smells that was released out from the bottle. I was able to pick up hints of vanilla, cherry, raisin, toffee and a bit of molasses. Of course the smell of oak was present as well.
Just like the aroma the taste gave off the same vibe. Tastes of oak, vanilla, and cherry were all there in each sip. I also was able to pick up the taste of cocoa and caramel. It was very smooth to drink and it doesn’t need any mixing, but with that being said I still like to make a few concoctions when drinking rum.
I did the traditional Captain and Coke recipe with this version of rum. It was a bit sweeter to me than the original mixture, but still went down really well.
Another recipe that I tested out was the cocktail called Captain’s Invasion. This will be a great summer beverage. It was refreshing and it will be one of my go to drinks while the rum is still available. If you want to make this cocktail check out the directions below.
There is a very cool story behind the Sherry Oak Finish Spiced Rum. Legend has his that in 1671 Captain Henry Morgan and his crew were involved in a battle in the shores of Panama in 1671. Last year there was a discovery of a few remains of that fleet from the 17th century.
There were treasures found in a hull from one of those ships. One of the artifacts collected was a barrel. Inside that barrel is believed to be Captain Morgan’s brand housed sherry. This discovery led to the creation of the limited edition blend.
This rum will be available for a short while and you can pick up a 750ml bottle for $19.99. You can’t miss the bottle. It has a metallic label that commemorates the legend of Captain Morgan’s battle of 1671.
Captain’s Invasion
1 ¼ oz. Captain Morgan Limited Edition Spiced Rum
¼ oz. Grand Marnier Liqueur
¾ oz. Lime juice
2 Dashes of bitters
Directions: Add all ingredients to an ice filled rocks glass. Stir to blend and garnish with a lime wedge.
Jul 4th
Spice Up your BBQ this July 4th with Great Whisky & Rum Infused Recipes
Burgers and hot dogs are barbeque staples. Sometimes it is great to try new variations. So this year when you are celebrating our country’s independence try some of these new recipes.
One that might catch your eye is the “Sweet Swine O’Mine No. 12 Sauce.” The sauce is a combination of George Dickel Tennessee Whisky, mustard, and BBQ sauce. It is the perfect way to complement BBQ favorites, such as burgers and dogs.
If you are looking for a great rib recipe then the Spike Mendelsohn’s Cream Soda Braised Ribs is something you should make.
So enjoy the 4th of July weekend with your family and friends. If you do venture out and try these recipes I hope that they will be a hit at your party!
Sweet Swine O’ Mine No. 12 Sauce
2 cups Prepared or Store-bought BBQ sauce
2 TBS. Yellow mustard
1/4 cup Maple syrup
1/4 cup George Dickel No.12 Whisky
1/4 tsp. Ancho Chile Powder (or other mild-medium chili powder)
Directions: Combine ingredients in a pot at medium heat. Simmer uncovered (don’t boil) for about 15-20 minutes to cook the alcohol out of the whisky, stirring occasionally. Will work as a great glaze and table sauce for all of your BBQ needs.
If you are looking for more heat add 1/2 tsp. of black pepper and 1/4 tsp. of red pepper.
Bulleit Bourbon Burger
30 ounces ground chuck (20 percent fat)
2 ½ TBS. Bulleit Bourbon
1 ½ TBS. Worcestershire sauce
1 ¼ tsp. dried oregano
1 ½ tsp. ground cumin
1 ¼ tsp. table salt
30 grinds fresh black pepper
6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1 oz.)
Directions: Combine well-chilled ground chuck with Bulleit Bourbon and Worcestershire sauce and mix lightly with a fork to combine. Add oregano, cumin, salt, and pepper and mix lightly with a fork to combine. Combine more thoroughly with hands, being careful not to over mix. Separate meat mixture into 6 even portions and form into patties. Set patties on a board.
Place patties on grill pan and cook for 2 ½ minutes on 1 side. Flip patties and place cheese on top of each. Cook for 1 minute and then tent foil over patties and cook for 1 ½ minutes. Remove patties from grill and place on a clean board. Replace foil tent over patties and let rest for 5 minutes. Turn heat under grill pan down to low and give pan a quick wipe with a damp paper towel (held in tongs).
1 lb. shrimp (with tail)
¼ cup of Crown Royal Canadian Whisky
¼ cup BBQ sauce
¼ cup honey
¼ tsp. black pepper
1/8 tsp. garlic pepper
Directions: Combine all ingredients, except for the shrimp, in a bowl. Add shrimp and allow to marinade in the refrigerator for an hour. Add shrimp and mixture into a large saucepan over medium high heat and cook until shrimp is opaque and cooked through.
Cream Soda Braised Ribs, Glazed with a Chipotle Captain Morgan Black Spiced Rum BBQ Sauce
Ingredients for Chipotle Captain Morgan Black Spiced Rum BBQ Sauce:
8 oz. can chipotle peppers
2 cups BBQ sauce
1 TBS. molasses
2 TBS. Captain Morgan Black Spiced Rum
1 tsp.n vanilla extract
½ cup orange juice
Directions: Blend ingredients together until smooth
Ingredients for the rub for the ribs:
2 racks of St. Louis ribs (about 4 pounds)
2 TBS. of smoked paprika
2 cups of brown sugar
1 tsp. cinnamon
2 TBS. of ginger powder
1 tsp. of allspice
4 shots of Captain Morgan Black Spiced Rum
1 can of cream soda
Combine paprika, brown sugar, cinnamon, ginger powder, and allspice to create the dry rub.
Directions for rib preparations: Rub dry rub all over ribs and season with salt and pepper. Place in a “hotel pan” or roasting pan. Add enough cream soda to cover. Add 4 shots of Captain Morgan Black Spiced Rum. Cover with foil. Pre-heat oven to 375°F and place pan in the oven, cooking for approximately 2.5 hours, until the ribs are tender and the rib bone is showing. The meat will pull of the rib, but not easily. Finish on the grill on medium heat for about 15 minutes and baste with Chipotle Captain Morgan Black Spiced Rum BBQ sauce.
Jun 29th
Interview with Underwater Archaeologist Fritz Hanselmann
After the screening of The Unsinkable Henry Morgan, I had a chance to chat with super chill underwater archaeologist and all around good guy Fritz Hanselmann.
Hanselmann is really the star of the film. His voice drives it and his personality shines through. He’s the kinda guy you’d want to get drunk with as you listen to him educate you about pirate history. It’d probably be pretty sweet to scuba dive and recover sunken sea treasures with the dude as well. Here’s the conversation we had:
CS: So who discovered the cannons first?
FH: I did.
CS: You did. So you were there? How did you know where to look? You had to have gotten like a tip or something, right?
FH: We knew that he’d wrecked the ships in that general area on the reef, so we started looking in the reef. And that’s one of those spots where it’s like waves are crashing and you’re just kind of holding on. What we did was we run a line and we’d follow that and just do visual observation. We call it visual survey. We’re basically just observing what’s there. And then we make notes and we come back and we do illustrations and create a site map of anything we found. We found eight guns to start off and then when we went back in 2010, a couple of guns, the two smallest, were gone. We also noticed that there was a lot of disturbance to the site. They’d had a big storm come through and the two smallest guns, those ones you could lift with your hands. I’m presuming that they were rolled offsite during the storm because some of the other ones that were exposed were buried under rock that we found with the metal detectors later on. Still sort of in the same place but the site had changed.
CS: So how come you could only excavate in the summer?
FH: Well we teach the rest of the year so…
(Laughter)
FH: So it’s I do have a day job. This is just one of those things where the best time to go is typically July through September. So we try to go May/June so that it coincides with summer break and we can get some students involved and we can get some other people from different organizations and institutions to come and take part in the project.
CS: There has to be like a huge waitlist for students that wanted to get in on this shit, right?
FH: Oh, yeah. Oh, yeah. It was graduate students only and to be honest I think we had about four or five because this project wasn’t quite ready for field schools, which is what the students typically participate in to get that experience. So we had volunteer drivers, friends and colleagues of mine from the National Parks Service’s Submerged Resources Center, from NOA, Aquarius Reef Base, the Bureau of Safety and Environmental Enforcement, they have maritime archaeologists. So we had a number of people from different organizations and the Smithsonian Tropical Research Institute, which is part of the Smithsonian, they’ve got a base in Panama, helped provide some logistical backing as well, scuba tanks and whatnot. So I pulled a team from, basically friends and colleagues of mine that were top notch and raring to go. There was a waitlist among them, too.
(Laughter)
CS: How did you first get into the whole underwater archaeology thing?
FH: Man, that’s a good question. I grew up snorkeling and free diving in Florida where my grandparents live and I was in love with all things aquatic. I watched the Jacques Cousteau reruns, but I also love history so I would read biographies of Leif Ericson and Columbus and the explorers and the history of Mesoamerica and the conquest of the Americas by the Spanish. And what little kid doesn’t like pirates? I mean how many Pirates of the Caribbean movies do we need? It’s a good business model, everybody wants pirates.
(Laughter)
FH: I mean I even watched the old Errol Flynn movies when I was a kid.
CS: The Black Swan was featured in the film. I used to watch that a lot growing up.
FH: Yeah, exactly! See? It’s there and it’s fascinating and it’s something that people are interested in. And when I found out that there were like various possibilities that I could make a living doing it, I was like…
CS: Sign me up.
FH: Yeah! And here we are and it’s been amazing and I’m looking forward to more stuff in the future.
CS: So what’s the game plan for the upcoming summer?
FH: I’ve got a couple grad students who are interested in looking at the one shipwreck that we do have and so I’d like that to continue doing the study on that.
CS: But you’re going to move on to other potential –
FH: Absolutely, man! We have, I talked about anomalies in the Q&A session, we have approximately a 150 targets and we’ve only been driving 20 to 22 of them. So there’s all kinds of stuff that we still need to check out and with all the movement of the sediment at the bottom, chances are they’re going to be completely buried. Until we actually start digging holes and testing to see what’s there, we won’t be able to know. It’s not like we can just go and see so that’s a disadvantage and it makes it harder to find. But the flipside is when you find it you have something that’s phenomenal, like that shipwreck where you’ve got an intact hull structure. I mean if you think about it, it’s a three-hundred-and-twenty some year old shipwreck and you’ve got the hull, you’ve got these wooden chests, and if it were exposed, you wouldn’t have half that stuff. So the fact that it’s buried, it creates an environment that’s anoxic. So oxygen can’t get to it, it can’t cause deterioration.
CS: And that also helps the wood.
FH: Exactly!
CS: And I know you mentioned the warm waters, is that an additional challenge because of the preservation factor?
FH: Yeah. For preservation of organic artifacts, especially in the case of shipwrecks, warm saltwater is the worst there is. And in addition, in the Caribbean, there’s an organism called Teredo navalis or Teredo worms. It’s basically a ship worm. It eats wood. So you’ll find these pieces of wood and you’ll see that worms have bored through the wood and that leads to further breakdown of the shipwreck. So if you take what you saw there and if you go up to the Baltic Sea by the Netherlands, you will find intact ships with masts upright, hole in the hull and it’s because it’s that cold that the wood doesn’t deteriorate. Same with the Great Lakes. You’ll find some phenomenal shipwrecks in the Great Lakes because it’s cold and it’s fresh.
CS: So how long does it take to uncover and recover four feet of sand?
FH: Well once we’ve uncovered it…
CS: You know what you’re doing at that point.
FH: Yeah, yeah. The trick is, that sediment has been there for almost a few hundred years, however long it took for that wreck to come into a state of equilibrium with the surrounding environment. So sometimes you have to work really hard just to get up some of that sand because you’ve got a mixture of sand with river sediment and river sediment’s more clay and so that makes it stickier and harder to get through. So that’s one of the difficulties but once you get that off, it becomes looser and when you go back to review it again…
CS: It’s a much easier job.
FH: Exactly! The first try is always the hardest because it’s been there forever and it’s compact and it’s more difficult.
CS: So in the film you had that moment where you talk about finding the cannon and you were kind of at a loss for words. Can you find some of those words for me?
FH: I think that was one of those moments where I think I even said to Michael, “You guys are going to use that, right?”
CS: “Fuuuck.”
(Laughter)
FH: Yeah, right? It’s breathtaking really because for me that’s what archaeology is all about. That’s what makes me be like “This is the coolest thing,“ because we’re not just reading about it, we’re touching it. We’re interacting with it. It’s like, you put your hand on that handle and it’s like “Holy crap! This was on Captain Morgan’s ship,” you know. What was it used for? And that to me is what archaeology is about; it’s about making history tangible. We’re really, literally interacting with the past.
CS: So what kind of classes do you teach on the regular? It can’t all be sunshine and Caribbean vacations.
FH: Well the trick is, my faculty position at Texas State is a research faculty position, so I’m not beholden to a certain course load. The tradeoff is that I don’t have a tenured position. So I teach courses in Scientific Diving, so training students in the basics of how to do science underwater, mapping, fish counts, transects, looking at shipwrecks, hull-based communications, surface of wide air. I think you saw in there at some points we didn’t have tanks on our backs.
CS: Yeah, I noticed that. It was just a big, long tube.
FH: Yeah, we had a unit on the surface that would pump air down the hose to the regulator in the hull and as long as there’s gas in the unit, you will dive for four hours. You’re not limited by the capacity of the tank. So all the different things that you can use in these different situations, you’ll learn about in the basics of scientific diving. I teach an Underwater Technology Techniques course. I also teach a graduate seminar on heritage management, so looking at how different countries, different organizations and institutions manage historical archaeological sites.
CS: It’s gotta vary across the board in terms of standards and regulations.
FH: Yea, it is. I look at it as more of a theoretical course and so we look at what makes them decide…why are they building this massive highway around Stonehenge? Not that they are, but what are the implications of doing so. What are the different implications of construction or whatever? Like do you open it up to the public? Do you allow people to go snorkel shipwrecks? And it’s not just shipwrecks it’s also looking at sites that are on land as well.
CS: So do you suspect then, I mean you didn’t find The Salvation, but was it likely one of the other ships that was wrecked during that whole Panama siege?
FH: I’m pretty certain that this wreck that we’re looking at is of the same time period, but I think it’s Spanish. Some of the chests,the tops of them were eroded away and you could see nails and mule shoes. Now the mule train was like the backbone of Panama, because the mule train would take the goods and the gold and the silver and all the stuff from the Pacific to the river to the mountains. The other route was across Panama City to Portobello. So that speaks to me that is was Spanish. Looking at the sword. And in doing some follow up archival research, I had a colleague of mine who’s a historian in Seville who did me a big favor. He looked up a few things for me, and there was a Spanish merchant ship that sank in 1681, ten years after Morgan, and it had a cargo of chests and mule shoes and stuff like that and who knows? Maybe it was inbound to help reconstruct the fort after Morgan thrashed it.
CS: But you’re still pretty confident that those are Morgan’s cannons?
FH: Oh, yeah. The distance between where we located the cannons and the shipwreck is roughly a kilometer. So they weren’t really on the wreck at all. The guns were on the reef and that’s why those smaller guns speak to the fact that some of those other anomalies could be really interesting. And this is a really bad place to dive, the swells are big. So you’ll be on the bottom and you’ll have a four or five foot swell. And it hurts your ears because you can’t go any deeper, but it’s increasing the pressure on you and after a while it starts to make you dizzy and of course it makes it harder for the guys topside to try and tend the line.
CS: Especially with the reef involved.
FH: Oh, yeah. And if you’ve trying to dig there, you need to have at least two, probably four anchor systems, so the boat doesn’t go everywhere and take you off the site. But yeah, the cannons were on the reefs themselves and they’re smaller which means they would’ve been on the upper decks. So if you hit, then they’ve fallen off. But the bigger guns probably would be with the wreck.
CS: Super buried.
FH: Yeah.
CS: So were you stoked when Captain Morgan the brand, the rum company, got involved? Was that a fun thing? Like, oh yes, extra interest!
FH: Yes, absolutely. Working with the Captain Morgan brand has been great because normally with grants and research funding that we look for, the process to get those funds is….
CS: There’s got to be a lot less red tape when you’re going straight to someone who sees the benefit of a marketing opportunity.
FH: Yes, exactly. Sometimes the process can be convoluted and sometimes it can be bureaucratic and the Captain Morgan brand is kind of like “Cool, this is awesome! We want in. How much can we give you?” and I’m like …
CS: “How much you got?”
FH: Exactly! So they’ve dialed it back a little bit but it’s been great. It’s been really great working with them and I look forward to doing stuff in the years to come.
CS: How long do you spend on something like this? Is this something that you spend all your summers on for the foreseeable future?
FH: Yeah, absolutely! What I’d like to do is have another two month field season and then look at making it like a month every year, where we come into the field, we’ve got all the equipment and we just dive in, work for four weeks, see what we can find and keep studying. As an example, there’s a shipwreck off the coast of Turkey and it’s like been 10 years of excavating. Of course they did a total land excavation. In this case, we’re probably not going to excavate the entire shipwreck.
CS: Someday?
FH: Maybe. If there’s money, yeah sure, but we have to be realistic. Like Tomas said in the film, Panama is hoping that this will be a long term project and so am I.
CS: That’s got to be good, having the government’s support.
FH: Absolutely. I mean they’re the ones who allow us to be in their country and allow us to work with their cultural heritage. And the trick is that we’re doing this as a public good, a public benefit. It’s just fun and we’re learning and everybody’s learning and the Captain Morgan brand helps to put that message out there and teach people more about underwater archaeology and the history of Panama. So really, it’s a win-win for everybody and Panama keeps its heritage and it’s not being sold off.
Jan 17th