In Boca Chica, we do not only load cargo, but we are also having a crew change. Two of our sailors have left, and five new ones signed on. This makes our crew 14 hands all told. A good size of crew. Large enough to have two watches of 6 and the Cook and Master in the daywatch. The sexes are equally devided this trip, so we have 7 female and 7 male crewmembers. 14 hands should be enough to weather most situations, while it is not too overcrowded that a full watch can not eat together in the galley.
On a sailing ship (really on board any ship), as told before, much of the seaworthiness of the ship is determined by its crew. The crew ought to be working together smoothly as a team, helping each other, trusting each other, and blindly falling back on each other. This situation is reached, through different mechanisms, in a perfect world, allready before departure. First of all there is the backbreaking work of loading the more than 200 bags of cacao and the equally heavy, but more coördinated work of hoisting barrels of rum and melasse, weighing almost 300 kilograms, with the whip, bow- and stern-fall, into the hold. Secondly there is the living together in close quarters with a minimum of comfort, no running or hot water and the continuous sharing of household tasks like deckwashing and doing the dishes. All of this in the tropical heat and powerfull rain showers of the Caribbean spring. Third, there is the social part, of coming together in musters, at least daily, sometimes more. Here the Master shares the information regarding the latest news about loading, weather, schedule and happenings in the office, here the crewmembers can share their toughts about practical, social or personal matters, and the proposed plan for the work of the coming day is set out, and if needed reviewed. Then there are off course the nights spent on deck or in the galley, listening to each others; weary, wild and weird sea stories, yarning and trying to find a shared understanding.
Finally there is the theoretical side of explaining the crew about safety, ship and seamanship. This is what we are trying to accomplish, these days before we set sail. Meaning every morning after muster, a lecture about different subjects is given. Yesterday we talked about the different safety procedures: man over board, fire, flooding, abandon ship, climbing the rigging and working the anchor gear. Today we made a start about shipbuilding principles especially focussing on the type of ship represented by Tres Hombres. Tomorrow an introduction to square rig seamanship is scheduled.
Capt. Jorne Langelaan
The most important destination to pick up cargo for the Tres Hombres, has been since the beginning, the Dominican Republic. This is the place where the Amsterdam Chocolate makers source their organic cacao. This is the place where the first editions 2010, 2011 and 2012 Tres Hombres rum came from. Later off course Andreas also found an excelent rum distilery on La Palma. The distilery with the ancient copper distilling aparatus… Year after year, Andreas added other Atlantic and Caribbean islands, to load as much as a variety as possible, for our fine rum.
But untill these days, the Domincan Republic, always has been the origin of the main cargo. Sometimes there where different other products added. There has been a long standing relationship with Belarmino from Caribbean labs, as a source for coffee, honey, cacao and the famous mamajuana. Year after year we have been taking big barrels of molasses for a rum distillery in Germany. On a small and experimental scale we have been taking cigars from Hispaniola, what the combined name is for the island which the Dominican Republic and Haiti share as their landbase. The cigars proved a tricky cargo to comply with the customs, so we did not continue this.
As for the ports, in this Caribbean jewel, our fine vessel has been, there are: the open roadstead of Cabo Rojo, the metropole of Santo Domingo, and the commercial port of Boca Chica. Cabo Rojo, is a place of tropical athmosphere, with white beaches. Where even the footage of an “commercial” for the rum, starring Capt. Andreas Lackner himself as the sea (movie) star, was shot. This was also the first place where the ship was anchored for three weeks in 2010, to repair the rigging after the topgallant mast was broken. Santo Domingo, is the biggest city in the Caribbean with three million inhabitants. Here the ship moored in 2010 as well, just after visiting Cabo Rojo, and this is where Capt. Andreas met Mr Forrest who introduced us to the fine port of Boca Chica.
Since that day Boca Chica has been our most important loading port in the entire Caribbean. It is a place one will never forget about, when entered or left by a ship under sail power only. Sailing in between the reefs and breakers through a narrow buoyed channel. Dealing with the officers on the gate of the comercial port. And drinking rum with the local “shipping magnates”. A port of extremes, a port where the crew of our brigantine, loads the barrels and bags by hand into the cargo hold, while a few hunderd meters away the most high tech container cranes are discharging the biggest container ships. A port with a fishing harbor where the most tiny fishing boats fish from. A port where every weekend the sound of merengue, salsa and bachata, mixed with the tropical heat and smell of fried fish and fresh ocean breeze are competing. This is the Caribbean…
Capt. Jorne Langelaan