Seagroni

An undersea cocktail adventure...

Submerging American oak barrels filled with cocktails and base spirits undersea for a month to create oceanic cocktails may seem like a fantasy out of a Jules Verne science fiction book, but for Daniele Dalla Pola and Eddie O, it has become a practice honed over a year of experimentation in the coastal waters of the Atlantic. Free-diving barrels to and from hidden locations along Miami's extensive coral reef tracts, the pair has calibrated and tested barrels with varying contents, from Jamaican overproof rum to the classic negroni, recording data and making adjustments with each successive barreling in an attempt to achieve optimal results with as much consistency as possible.

Aside from the fact these barrel agings occur undersea for several weeks to months without any exposure to air, the idea to age barrels in the ocean was to speed up the typical landborne process with the added pressure of two atmospheres, compressing the barrel and its contents at depths greater than 10 meters, or 33 feet. What they discovered was that leaving a filled barrel at sea not only receives some of the benefits of dynamic aging - a process already sought after by many brands attempting to replicate the trans-Atlantic voyages of rum freight of yore - because of ever-shifting sea conditions, but also a relatively constant temperature range. And yes, some salinity can be detected on the palate.

The result of their first oceanic cocktail barreling was something of a surprise to both of them, as the retrieval date kept being pushed due to inclement weather and conditions. Stretching from two weeks to four, the barrel came out looking like Blackbeard's lost plunder, heavily weathered by the effects of saltwater, but still watertight and sealed. Once the barrel was opened, it was clear it had been exposed to and retained a great deal of pressure - the bung popped and a vapor trail wisped from the port. The cocktail was a rhum agricole negroni featuring St. James blanc rhum agricole, with special vermouths from Martini, but it tasted nothing like it had before it went undersea. What resulted was a subtly chocolate, salted caramel, viscous oceanic cocktail unlike anything a Negroni would be expected to taste like.

Continuing with this experimentation, shorter duration agings and new recipes provide even more data and notes on the process. And sometimes, mistakes are made: Apparently, leaving an air bubble in the barrel will result in seawater intruding to equalize pressure. This can be attributed to Boyle's law, a physics staple that dictates increasing pressure decreases gas volume, and the nature of the swollen barrel staves being just permeable enough for the air to (eventually) escape. But that's just part of the challenge of creating the ideal oceanic cocktail, balancing science, adventure and a bit of fantasy to make liquid alchemy a refreshing, novel delight.

Here is how the project was presented for the first time at The Hukilau 2014

"Oceanic Cocktails

Journey with us 20,000 leagues under the sea to discover the world of oceanic cocktails, libations specifically aged undersea to enhance and impart flavors that breathe new life into time-tested drinks. On this expedition, we will introduce you to elusive reef denizens, the agricole Negroni and a boutique gin, both barreled more than six fathoms below the surface and destined to put the wind in your sails… We will also be comparing this exotic agricole Negroni to the classic Negroni in this workshop."

Our sponsors 

Citatelle Boutique Gin 

Saint James Martinique Agricole Rhum 

Martini & Rossi 

-------------------

SEAGRONI

Presented at The Hukilau. June 7 2024

Second Barreling 

2 barrels from Kaona Room

3L oak (Saint James  Barrel (new)  [ Rhum ]

EQUAL PARTS

-Saint James Agricole Rhum Blanc

-Martini Bitter Riserva 

-Martini Rubino Riserva Speciale Vermouth 

--------------------------------------

3L oak Papa’s Pilar Barrel (used)) Botanical Reef Negroni [ Gin ]

EQUAL PARTS

-Citadelle Botanical Gin 

-Martini Bitter Riserva 

-Martini Rubino Riserva Speciale Vermouth 

Timeline:

05/21/2024

11:30am  barreled at bar

4:24pm sank at depth for 3 weeks of undersea aging

82°F water temp

-37’ depth

Packed two barrels in one 20L dry bag, connected to one barrel in single 20L dry bag, 2 lb grapnel anchor attached to dry bag exterior and secured to rock. Sank at main rock pile site off Miami Beach.

----------------------------------------------

--------------------

Here is the first Reef Negroni Experiment

Diver & Writer Eddie O

Fond of a tipple after a day of spearfishing, Eddie O was always in search of places to store his rum at sea, free-diving to them at choice moments to slake his thirst. A barrel in this reef, a barrel in that - there was always a secret cache of cane spirit lurking amongst the eels and lobsters of Florida’s Atlantic reefs. Tall tales of his deep stash at sea reached tiki and rum expert Daniele Dalla Pola of Kaona Room and Esotico in Miami, and pretty soon after the two met they were plotting a course to sink a cocktail in a barrel at depth to soak up the benefits of an undersea aging. Hints of brine and luscious sips resulted, a product of the pressurization at more than two atmospheres below the surface and the dynamic aging the rocking of the waves provides. Legend has it that once you sip a spirit from fathoms below, you will be transformed into a refreshed aquatic being…

Eddie O Rum Co Barreling 

3L oak barrel from Kaona Room

03/05/2024

12:20am: Barreled at Kaona Room

by Simone Pastanella & William Dalla Pola 

03/06/2024

2:42pm: Sank at depth for 1 month of undersea aging

Water temp: 75°F / 23.9ºC

Depth: -37’ / -11.3 m

Packed barrel in 20L dry bag, 2lb weight and 2 lb grapnel anchor attached to dry bag exterior and secured to rock. Sank at reef site off Miami.

04/04/2024

4:45pm: Retrieved barrel from depth

Water temp: 75°F / 23.9ºC

Depth: -37’ / -11.3 m

Removed from the ocean, sea water was present in large quantity inside dry bag. Brought ashore and emptied barrel at home kitchen, draining into a container for bottling.

Recipe 

Equal parts 

Clement Blanc Agricole Rhum 

Martini Rosso Vermouth 

Luxardo Bitter 

A special Thanks to Simone Pastanella & William Dalla Pola.

Seagroni Cask are available on pre-order.