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If you’re like most people, your Barbour is an old and trusted friend.  And because of this, a Barbour takes a beating and never lets you down.  But over time those beatings take a toll and your friend requires some much needed TLC.
That’s where Barbour reproofing and repair comes in.  Once upon a time we had to send your Barbour all the way back to England which made it expensive and time consuming – not anymore.   With a US location in New Hampshire the process is both affordable and rather quick.  And the time is now so you’ll have your friend back in hand come the fall.  It only costs $55, and we generally have your Barbour back in about 3-4 weeks.  We’re happy to mail your Barbour to New Hampshire for any work needed and we’ll call you when it comes back to our store.

Before you get any notions of trying to reproof a Barbour on your own….don’t. It’s a pain and it’s a royal mess.  You’ll be at your wit’s end and not a very agreeable person to be around.  Trust us on this one, send it to Barbour and let a professional do the work.

If your old friend is showing some signs of damage or rips, Barbour also handles that with a varied price structure depending on the repair needed. 

This little buddy needs some love ……

The time is here for weekends at the lake, hanging out at the pool or a road trip to the beach. All call for some form of warm weather clothing meant to get wet.  We love our swimwear options from Peter Millar, Vineyard Vines and Southern Tide.  They fit the needs of most men, young and old, for water based pursuits.
Below are some options for your considerations.  
One of our favorites… the M-520 from Bills Khakis.  It’s a quick dry Bermuda short with a bathing suit lining.  Go from lunch at the raw bar to taking a dive in the ocean and then back to happy hour on the docks without missing a beat!
Peter Millar

 
Southern Tide
 

 


 
Vineyard Vines





The Bills M-520… part Bermuda, part swimsuit

 
 
 

MINT JULIP RITUALMy Dear General Conner:
Your letter requesting my formula for mixing mint juleps leaves me in the same position in which Captain Barber found himself when asked how he was able to carve the image of an elephant from a block of wood. He said that it was a simple process consisting merely of whittling off the part that didn’t look like an elephant!
The preparation of the quintessence of gentlemanly beverages can be described only in like terms. A mint julep is not a product of a formula. It is a ceremony and must be performed by a gentleman possessing a true sense of the artistic; a deep reverence for the ingredients and a proper appreciation of the occasion. It is a rite that must not be entrusted to a novice, a statistician nor a Yankee!. It is a heritage of the Old South; an emblem of hospitality and a vehicle in which noble minds can travel together upon the flower-strewn paths of a happy and congenial thought.
So far as the mere mechanics of the operation are concerned, the procedure, stripped of its ceremonial embellishments, can be described as follows:
Go to a spring where cool, crystal-clear water bubbles from under a bank of dew-washed ferns; in a consecrated vessel, dip up a little water at the source. Follow the stream thru its banks of green moss and wild flowers until it broadens and trickles thru beds of mint growing in aromatic profusion and waving softly in the summer breeze. Gather the sweetest and tenderest shoots and gently carry them home. Go to the sideboard and select a decanter of Kentucky Bourbon distilled by a master hand, mellowed with age, yet still vigorous and inspiring. An ancestral sugar bowl, a row of silver goblets, some spoons and some ice and you are ready to start.
Into a canvas bag, pound twice as much ice as you think you will need. Make it fine as snow, keep it dry and do not allow it to degenerate into slush.
Into each goblet, put a slightly heaping teaspoonful of granulated sugar, barely cover this with spring water and slightly bruise one mint leaf into this, leaving the spoon in the goblet. Then pour elixir from the decanter until the goblets are about one-fourth full. Fill the goblets with snowy ice, sprinkling in a small amount of sugar as you fill. Wipe the outside of the goblets dry, and embellish copiously with mint.
Then comes the delicate and important operation of frosting. By proper manipulation of the spoons, the ingredients are circulated and blended until nature, wishing to take a further hand and add another of its beautiful phenomena, encrusts the whole in a glistening coat of white frost; thus, harmoniously blended by the deft touches of a skilled hand, you have a beverage eminently appropriate for honorable men and beautiful women.
When all is ready, assemble your guests on the porch or in the garden where the aroma of the juleps will rise heavenward and make the birds sing. Propose a worthy toast, raise the goblets to your lips, bury your nose in the mint, inhale a deep breath of its fragrance and sip the nectar of the gods!
Being overcome with thirst, I can write no further.
Sincerely, Lt. Gen. S.B. Buckner, Jr. VMI Class of 1906