A post by Mark McCarthy:
Perhaps my favorite story from this Christmas involves a bottle of Newfoundland ‘Screech’; an empty bottle at that. Last week we had more then a few people over to help celebrate the season and while I wasn’t surprised to see so many rum drinkers – I was rather taken aback by the empty bottles of ‘Screech’ I cleared away the following morning.
Despite the fun we locals enjoy with our ‘Screech In’ ceremony and the many fanciful stories we share about its potency, ‘Screech’ is usually reserved for the hard core drinker, expatriates and tourists. Most Newfoundlander’s choose ‘Lamb’s Rum’ as their preferred drink these days; a nice amber that goes down smoothly with nearly any ‘Mix’ available. “Brook water, frozen water!”
Intrigued by this inconsistency I reflected on the evening and remembered seeing my brother Andrew pouring a traditional Newfoundland libation – a ‘Dark and Dirty’ using ‘Screech’ & Coke (pepsi actually but we call it coke in Newfoundland – another story there for sure). I called him on the phone and upon explaining my dilemma he responded with a heart chuckle; “Yes man, I’ve been on the ‘Screech’ for almost a year now and it seems that nearly everyone who questions my choice, asks if they can try one when they hear my explanation.”
“Really?” I asked. “So what’s your explanation?”
To which he responded; “Really, Mark? It’s all because of you. When I first moved home last year you asked me to help you run one of your ‘Rally in the Alley’ events and when you were explaining the program to your guests you gave a brilliant explanation of our Newfoundland ‘Screech In’ ceremony. Including its origins; and more importantly a beautiful description of what ‘Screech’ has become. I was so intrigued by your explanation that I immediately tried it again – as McDonald’s restaurants would say, “For the first time”. And you were right, it is a lovely drop of rum. Ever since that evening it’s become my favorite, I drink it regularly and often tell your story to anyone who questions my decision. Often creating the same effect you had on me.”
I thanked him and hung up the phone – a little surprised but quite satisfied with the results, smiling to myself as I thought back to that evening and the many times I offered this description;
With the end of the American Revolution in the late 1700’s, a goodly portion of Newfoundland’s fish trade shifted to the south instead of moving exclusively in an east / west direction. Salt cod was shipped to Boston where the best quality of fish was sold. Anything that was left over, fish that the American market would not purchase, stayed on board and was moved further south to the Caribbean where it was traded for rum, molasses and sugar. The returning ships came back north and stopped again in Boson where the best of the rum, molasses and sugar was sold. Anything left over on this leg of the voyage was brought back to Newfoundland where it became a dietary staple used in cooking, medicine and of course, as a traditional libation.
And the best part, everyone was happy. In the Caribbean they were singing songs about ‘akee rice – salt fish is nice’ and in Newfoundland, we couldn’t believe anyone would give us a “lovely drop of rum for a maggoty old fish.” Even if it was a rum that was so powerful it would “make you screech” or “bawl out like a child”.
Fortunately for you, we’re not interested in making anybody cry here tonight. Rest assured, ever since we talked Canada into joining up with us in 1949 the proof on our rum is highly regulated and these days we can finally afford to keep the very best quality rum for ourselves.
Thus while we maintain the ‘Screech’ title for posterity and fun, today it is a world class rum that is now ranked among the finest brands in the world. Newfoundland ‘Screech’ has taken the highest honours, winning ‘Double Gold’ at notable rum competitions including the ‘Wine & Spirits Tasting’ in Las Vegas, San Francisco Spirits Competition and Ultimate Spirits competition. Aged in Jamaica using charred oak barrels for a minimum of 2 years – ‘Newfoundland Screech’ is best described with; “an exotic nose of fried plantains, cocoa powder and mangos invites you in. Concise and structured with brown sugar and baked apricot leading into a delicate and slightly honeyed finish redolent of mango.”
As Mother loves to say – “We’ve come a long way baby. Now, up to the lips and over the gums – look out tummy, here she comes!”
