Key West rum and fish

Fisherman Zane Osborn holds up the stone crab he caught. The crab appears to have caught a lobster, too. (Lori Rackl / Chicago Tribune)

Chicago Tribune

Feb. 3, 2017 2:03 PM PT

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Chef Distilled and the Three Hands Experience give Key West visitors an up-close look at what goes into making rum and enjoying the area’s abundant seafood.

Three Hands Fish founder and chef Paul Menta examines a recent catch at his market, located next to The Stoned Crab restaurant. (Lori Rackl / Chicago Tribune)

Paul Menta whittles fresh Florida sugar cane at Key West First Legal Rum Distillery. (Lori Rackl / Chicago Tribune)

Paul Menta holds up a couple of spiny lobsters plucked from the Gulf of Mexico. (Lori Rackl / Chicago Tribune)

Paul Menta squeezes the juice out of fresh Florida sugar cane at Key West First Legal Rum Distillery. (Lori Rackl / Chicago Tribune)

A Key West First Legal Rum distiller from Chicago personalized his barrel with a shoutout to Blackhawks star Patrick Kane. (Lori Rackl / Chicago Tribune)

Visitors at Key West First Legal Rum Distillery sample the wares. (Lori Rackl / Chicago Tribune)

Commercial fisherman Zane Osborn, left, pulls up his traps in the Gulf of Mexico. (Lori Rackl / Chicago Tribune)

Stone crab claws at The Stoned Crab restaurant in Key West. The crustacean’s claws are often served in Florida with a cold mustard sauce. (Lori Rackl / Chicago Tribune)