22 January 2020 - Fairtransport
Make fast slowly! Arrival in the Caribbean
The last two weeks were arrival weeks for the crew of Tres Hombres. After 22 days we saw land again: the island Barbados was in sight in the morning of the 9th of January. Hotels! industry! cruise ships! We had a 25 knots of wind, so to reduce speed for the anchor manoeuvre we took down royal, upper bob, outer jib and course.
Close to the entrance of the river of Bridgetown we tried to anchor and for two times the anchor was not holding. Pump the anchor up by hand 2 times, set sail, tack back into the bay: we were busy with that for 7 hours. The 3rd time we were doing 3 knots again but then she stopped: we had 4 shackles in and where holding. This is how to make fast slowly I guess.
Soraia and I went into Bridgetown to clear in and get some fresh food. What a world we are living in! Music, car sounds, the smell: unbelievable after such a long time at sea. In the cruise terminal we cleared in and went to the fishing harbour after to get cold beer, veggies and some fish.
The weeks after were real organising weeks, talking with agents, rum distillers, harbour offices etc. etc.
In the end, we could go into the cargo harbour on the 17h of January, just for 10 hours. Make slow-fast!
At 5 o clock, we got tugged in by our friend Randall and at 9 o clock, we had the rum on the truck.
At 12 we were filling up the barrels in the Four Square distillery and at 14.00 we were back on the ship again. At 16.00 all barrels were back onboard filled up and sea tight. After that we unloaded wine, seaweed and olive oil for a slow food restaurant on Barbados and we picked up a new trainee from the Cruise terminal. I cleared out and at 18:30 we had all sails up and sailed out of the harbour of Bridgetown. Bye-bye Barbados! Seventeen hours later we arrived in the bay of St. Anne Martinique and we had a meeting with our friend Raphael. We cleared in and believe it or not: they have a pizza catamaran in the bay here: you order on a VHF channel and they come by with a tender to deliver the pizza. This was a good, goodbye party: with pizza, wine and rock ‘n roll music. 6 trainees are leaving and we get 6 new ones on board.
During this week we unload wine and Armagnac for Raphael, we unloaded empty barrels of rum on the beach and Friday we gonna load full barrels back on board. When I wake up and look around me, see the sun go up, drink a coffee, have a chat with the crew on deck in the sun, do a swim I can only admit that this life is like a dream.
Wonderful progress towards west yesterday. The front is passing now with rain and the wind died. We brailed up the main and braced square. It is the trimming for waiting for any kind of wind. The ship is heading north but drifts east. We can only try to drift slower what we don’t want now […]
“They call it the Caribbean of the North”…where you can have buckets of liquid sunshine and imagine coconuts growing on city lights. Welcome to the magical experience that is sailing a cargo of 19.000 bottles of natural French wines to Denmark. Telling a story about the last two weeks is not easy. So many beautiful […]
The departure maneuver in Copenhagen was super cool and smooth! It is great to move a big sailing ship like this in a harbor under sails. Nowadays being under sails inside a port is forbidden. I allowed us to do it because it’s possible and it’s very important to understand your ship under all circumstances, […]