Tag Archives: shelter bay marina

Sugar Shack entering lock 1

Transiting the Panama Canal on Sugar Shack Part I

So, what does it take to cross the Panama Canal?

First, start with planning – interview and hire an agent, fill out a bunch of paperwork, request a Panama Canal Ship ID #, head to Shelter Bay, inspect and admeasure the boat, and get your transit date – 6 March.

Then figure out which friends can come help with the line handling. You need 4 line handlers on every boat.  There are a lot of people in Shelter Bay marina who offer to be your line handlers, but this is a once in a lifetime opportunity so we opened it up to our friends. Obviously, it’s just more fun to experience this adventure with people you love.

Our agent, Eric Galvez met us on the dock within an hour of our arrival at Shelter Bay and gave us the run down before the Panama Canal inspector came on board.  The next day we were measured and inspected and received our Ship ID# and transit date.

Successful inspection and ad measure.

Successful inspection and ad measure.

Fast forward three weeks later…

After we arrived at Shelter Bay for the second time, we received our four “rented” one inch in diameter, stretchy, non high-tech 125′ lines and 8 fenders from our agent.  You are required to “rent” these lines and fenders despite what you already have on the boat.

We received our transit time of 0500 which was a bit of a surprise as we had hoped to get the 1600 time slot.  Oh well, we’re flexible.  Since our transit time was a lot earlier than planned, we had to leave the marina a day early.  We pulled away from the slip around 1630 on 5 March and headed over to the Flats Anchorage.  Not sure why they call it the “flats” as the anchorage is not flat, it is very, very rolly.

Matt, Wayne, Heather, Michael and I enjoyed a nice dinner, a little rum and went to bed around 2000 so we would be well rested.  Our 0430 wake-up call came fast, but we were excited to get our day started.   The pilot boat showed up and Francisco our advisor jumped aboard.

IMAGE: Top shows pilot boat rafting up to us to drop off pilot; Middle shows Michael greeting Francisco; Bottom shows Heather offering a breakfast snack to our pilot.

Our pilot, Francisco arrives on board.

Our pilot, Francisco arrives on board.

Anticipating the adventure.

Heather, Michael and I enjoying the early morning.

Heather, Michael and I enjoying the early morning.

Sugar Shack passed under the new bridge being built.  The sunrise coupled with the lights make this a stunning photo.

New bridge under construction at channel entrance.

New bridge under construction at channel entrance.

Uno Mas” caught up to us so we could raft up to them for the first three locks.

IMAGE” Top is “Uno Mas” approaching Sugar Shack w/ Skip, Tracy and Stacy at the bow, Angie at adjusting the fender, Mark at the helm and on our boat Francisco assisting Matt with raft up; Middle: “Uno Mas” crew, Right shows how the blue lines are tied through two cleats, and bottom shows the 2-3′ loop that we had to make.

Rafting to Uno Mas

Rafting to Uno Mas

As we approached the first chamber, we steered toward starboard (the right side of the chamber) so that “Una Mas” could pick up their first lines.  Panama line handlers toss two monkey fists (balls loaded with a lead shot) toward the boat.  Then the line handlers on “Una Mas” take that monkey fist, put it through the loop in the rented blue line (2-3’ loops were pre-made when the rented blue lines were attached to the boat).  Once, the monkey fist goes through the loop, it is then tied back to itself with another bowline knot.

Once the bow and stern lines are attached to the starboard side, our two boats moved toward the port side (mainland) where Sugar Shack catches its monkey fists and repeats the process for our bow and stern lines.  So, now Sugar Shack has a blue line (up to 2 Panama line handlers) on the port bow and stern and “Una Mas” has a blue line (up to 2 Panama line handlers) on the starboard bow and stern.

From here, the Panama line handlers slowly walk our two nested boats into the first lock where we will be center chambered.  Once in place, the Panama line handlers pull the monkey fist lines, which are attached to our blue lines.  The blue lines are then secured to giant cleats at the top of the canal.

Our two boats were behind a power boat called “Mi Panga” which was behind a large tanker.  It looks like these are our transit partners through all 6 locks.

IMAGE: Top entering 1st lock with “Mi Panga” in place behind the orange tanker.  Next image are our two Panama Line handlers waiting to toss the monkey fists to us.  3rd and 4th images are us being walked into place inside the lock.

Line handlers at work in first three locks.

Line handlers at work in first three locks.

IMAGE: Top: “Sugar Shack” and “Uno Mas” are center chambered behind “Mi Panga” and a giant cargo ship “SC Taurus” from Hong Kong.  The line in Wayne’s hand leads to the Panama line handler at the top of the wall.  Bottom shows Michael holding the blue line being walked by another Panama line handler at the top of the same wall.

Panama line handlers walking our nested boats to center chamber.

Panama line handlers walking our nested boats to center chamber.

As the water fills the chamber, Michael and Wayne on Sugar Shack and 2 teams on “Una Mas” Angie & Tracy and Stacy and Gene, constantly take up slack in the lines to ensure the boats are secured in the center of the chamber.  The water started at 45 and rose to 72 in about 10 minutes.

With all parties secured, the water starts rushing in at 3 million gallons per minute.  They use over 52 million gallons of water to bring boats through all six locks.  The boats will rise 3 feet per minute in the first three locks.   On the side of the lock, they have measuring indicators to watch as the water rises.  The image shows two empty locks (1 and 2), bottom image shows partially filled lock and bottom right shows full lock.

Water level indicators on canal wall.

Water level indicators on canal wall.

After we reached the top, the Panama line handlers toss the big blue lines down to the boats, while holding on to the thin monkey fist line.  They then walk the boats down to the second lock where we repeat the process.  Pull lines up, cleat, take up slack, close gates, fill chamber, move forward, lock 3.

Sugar Shack at the top of the first lock, waiting to be walked to 2nd lock.

Sugar Shack at the top of the first lock, waiting to be walked to 2nd lock.

Osvaldo Traversaro captured a great photo of Sugar Shack and “Uno Mas” going through the locks and posted it on Marine Traffic.

Sugar Shack and Uno Mas going through the locks. Photo courtesy of Osvaldo Traversaro

Sugar Shack and Uno Mas going through the locks. Photo courtesy of Osvaldo Traversaro

All the blue fenders are ours (we have 5 large A4 (round balls) and 6 F4 (long tubes).  The white ones are rented from our agent and are a bit puny, but we’ll take what we can get.  Wayne is on our port bow, Fernando (red shirt) is by the mast, Heather is just past the dagger board, Matt is by the solar panels, Michael is at the port stern, and I am not pictured (at the starboard helm)

These are views from the top of the 2nd and 3rd locks looking back down the canal (where we just came from).

View of the first three locks after being raised to Lake Gatun level.

View of the first three locks after being raised to Lake Gatun level.

When it was all said and done, we moved up 83’ in elevation before entering Lake Gatun.  This was the second time Sugar Shack has been in fresh water.  The first time was Rio Chagres and I’d call that brackish water to be honest.

We untied “Una Mas” and the two of us started our 20-mile motor to the other side of the lake.  It was really calm with no wind, but there were twists and turns as you follow the red markers across the lake.  We all took turns at the helm as we motored.

Motoring across Lake Gatun.

Motoring across Lake Gatun.

Matt finally rested for a few minutes after a stressful morning.

Matt resting a bit in between locks.

Matt resting a bit in between locks.

Six miles before the last locks, at Gamboa, we were instructed to pick up a HUGE mooring.  A large cargo ship was due to pass us and they needed us out of the way.  Before the 325’ cargo ship carrying thousands of containers passed us, “Una Mas” rafted up to Sugar Shack on our mooring.

Gamboa mooring for a lunch stop.

Gamboa mooring for a lunch stop.

Osvaldo Traversaro captured us at the Gamboa mooring and posted it on Marine Traffic for us.  Super cool of him, wish I could thank him.

Sugar Shack at Gamboa mooring.

Sugar Shack at Gamboa mooring.

To be continued – please stay tuned for Transiting the Panama Canal on Sugar Shack Part II.  Coming Soon.

Check out the time lapse video Matt put together at youtube.com/svSugarShack.

Sugar Shack Panama Canal Transit Crew:

  • Matt
  • Christine
  • Wayne
  • Heather
  • Michael
  • Francisco (adviser/pilot)

Uno Mas Panama Canal Transit Crew

  • Mark
  • Angie
  • Stacy
  • Gene
  • Skip
  • Tracy
  • Adviser and Trainee

Stacy captured these stunning shots of Sugar Shack as we were heading to the first lock just at sunrise. So pretty, thank you Stacy!

Sugar Shack on the move towards the first lock.

Sugar Shack on the move towards the first lock.

Our good friend Josh, captured these live web cam shots during our Panama Canal transit (thank you Josh!)  First image is us entering the first locks (early), 2nd image is us leaving first locks (see far left side); third image we are entering into the 5th lock and the bottom image is Matt on our Bimini waiving.

Web cam shots of us transiting the Panama Canal

Web cam shots of us transiting the Panama Canal

Most compelling evidence that we are all having a great time:  Matt has his arms spread wide on the starboard bow (does anyone know that song?), and Heather and Michael enjoying some lovin.  Wayne keeping a watchful eye out.

Sugar Shack crew enjoying the transit.

Sugar Shack crew enjoying the transit.

Surprisingly, the locks are pretty long and each boat has to be hand walked into place.

Sugar Shack entering lock 1

Sugar Shack entering lock 1

Rey's mascot posed for a photo with me.

Panama Canal Transit Preparations

Sugar Shack arrives to Shelter Bay Marina again after being gone for 3 weeks.  We thoroughly enjoyed our time in Bocas del Toro and the Rio Chagres, but we need to make ready for our transit.  We have a huge laundry list of things to do before we receive our friends and transit the canal.

We were assigned the same slip at the T-head of C-dock which provides a great breeze through the boat.  We secured the boat and connected up to water and shore power.   I hopped off to pay the marina and collect one of our deliveries.  Marine Warehouse delivered our Engel Cooler and spare alternator a few days ago and we needed to retrieve it.  I baked a batch of chocolate/peanut butter cookies and started an “art project.”  The sail-loft allows you to put your boat name on their building so I spray painted a red box.  Later I will paint “Sugar Shack” in white paint inside the red box.  While I was busy, Matt washed the boat with fresh water and filled the water tanks, emptied the trash, and showed Wayne around the marina.

Across from our boat, the marina “pet” was hanging out.  Yep, that is a 6′ crock and he is real!

Crocodile pet that hangs out at Shelter Bay Marina

Crocodile pet that hangs out at Shelter Bay Marina

We managed to get a few boat projects done, baked brownies, made pizza dough, made arrangements to get our propane tank filled and scheduled a taxi to take us provisioning.  It was a gorgeous day at the marina with light winds, blue skies, and a tempered sun.

Promptly at 1700, we showered and headed toward happy hour to see some of our friends and get some chow.

The next day, Victor our taxi driver picked us up and took us to Super 99, Rey’s, and the outdoor fresh market.  We did some damage at Super 99 picking up the majority of our food and drinks for our guests, then hit the fresh market for a 20 lb pork shoulder and fresh fruits and veggies.

Rey's mascot posed for a photo with me.

Rey’s mascot posed for a photo with me.

20 lb pork shoulder from fresh markets.

20 lb pork shoulder from fresh markets.

It took us awhile to put everything away.  Matt had the butcher chop the 20 lb pork shoulder into 3 sections so it was more manageable.  It still took him about 45 minutes to clean, cut, and vacu-seal everything up.  I am so looking forward to some yummy pulled pork!

We finished up last minute cleaning, scrubbing, and stowing just in time for our friends arrival.  Stacy and Gene arrived first.  They are staying on “Uno Mas” and will be line handlers during their transit of the panama canal.  We are hoping to nest with them during the transit.

Stacy arrives to Shelter Bay.

Stacy arrives to Shelter Bay.

Heather and Michael arrived late in the afternoon and I nearly fell off the dock running to hug them.  It is so awesome sharing our home with our landlubber friends.

The next day, we all went on a little hike near the marina with our friends from “Uno Mas.”  Mark led us around as he and Angie had found the trail.

Shelter Bay Marina used to be an old military base so there are a lot of dilapidated buildings around to explore.

IMAGE: Top shows us exploring two old buildings and artists showcasing amazing graffiti; bottom is an old gun turret and track where they transported ammunition.

Hike around SBM

Hike around SBM

Me walking to the SBM trail.

Me walking to the SBM trail.

IMAGE: Heather is so strong, she helped move a fallen tree. And lower right photo shows Michael swinging through the jungle thus earning his “Tarzan” nickname for the trip.

Hike around SBM.

Hike around SBM.

We received an email from our agent, Erick that we were scheduled for a 0500 transit time.  It was rather surprising as the majority of the transits from the Atlantic to the Pacific are 1600, not 0500.  Not a big deal really, but it means we would be doing the entire transit in one day as opposed to two days with a night in Lake Gatun.  We planned on celebrating being in the lake and going for a dip, but we will have to make other plans.

Matt readied the boat by removing our front life lines, removing our jib sheets, and placing our bean bags over our forward hatches (to protect them from the flying monkey fists).

Heather and Michael helped me finish my art project.  And if I must say, it looks spectacular!

Sugar Shack branded the sail loft wall.

Sugar Shack branded the sail loft wall.

After we returned to the boat we discovered that several things were delivered:

  • Fenders and lines for the transit
  • Generator that we expected a week ago
  • Propane bottle filled and ready to go

With all the deliveries made and most of the prep work done, we headed to the pool for some R&R.

Stacy and Gene headed back to “Uno Mas” while Heather, Michael, Wayne, Matt and I had a nice dinner on shore.  To bed early as we have a 0400 wake up call.

The liquor stash.

Zona Libre Alcohol Extravaganza

Matt and I had visited the “Free Zone” called Zona Libre de Colon  before and it was not a pleasant experience.  We had been dropped off without a map and no knowledge of how to get around to find what we needed.  With almost 2,000 store fronts, warehouses, dozens of districts, and limited street signage it is incredibly difficult to get around or find anything.

Yet, some how, Matt and I managed to find a liquor store, that sold in bulk, but would not deliver to Linton Bay marina where our boat was located.  So, we left without buying anything. On our second visit we were better prepared.  I had the name and address of a wholesale liquor store that delivered and our taxi driver had a map of the Zona Libre area – it does not show all the details or the entire area.  There are blocks and blocks of stores in each district.  This is the area that has “guides” on street corners to help you get around, but the most efficient way to shop this area is by car.

Zona Libre map

Zona Libre map

Our friends on “Uno Mas” decided to accompany us to share expenses and get their own stash as well.  The second time around, we hired a taxi driver named Victor (WhatsApp +507 6767 9617) who spoke English, picked us up at the marina, provided funny conversation, and drove us directly inside Zona Libre.  The other great thing was that the Shelter Bay Marina office had given me the name of a liquor distributor called Riamiar Int. but they were not sure they could deliver.  A few days prior to our adventure, our friends on “Element” had ventured to the free zone and purchased a large quantity of alcohol from Riamiar as well which was a complete coincidence.

Zona Libre entrance.

Zona Libre entrance.

We easily found Riamiar with the address (Calle 15 and Calle F) and a handy map and wouldn’t you know it – it’s the same place that Matt and I found the first time we came here.  We are so good and we don’t even know it!  The store front is really this small!

Rimiar Int. liquor distributor.

Rimiar Int. liquor distributor.

The “store front” is very small, maybe 20×20 with one bottle of almost everything they have.  Matt is one side of the store and note the stanchions just in front of him.

Matt on one side of the small store.

Matt on one side of the small store.

Here is the other side of the store, which happens to be the other side of the stanchions.  As you can tell, the store is jammed packed floor to ceiling, wall to wall liquor.

The other side, of Rimiar Int.

The other side, of Rimiar Int.

We asked for the manager and Humberto Terrado C the ejecutivo de ventas (sales manager) came out to bring us back to his office.  Humberto can be reached at +507 441 4971 or recardof@cwpanama.net.  We told him what we wanted and he told us what types or brands he had, the quantity, and the cost per case or bottle.  It was a dance.  This is Matt and I with Angie and Mark (“Uno Mas”) and Humberto behind the desk.

Inside Humberto's office placing our order.

Inside Humberto’s office placing our order.

We are purchasing a mass amount of liquor because it is very hard to find any liquor in the Pacific.  And when you do find it, the costs are exorbitant.  So, we decided to stock up for the next year.

Seco Herrerano is an alcoholic drink made from sugar cane.   Humberto let us taste the mandarin and I bought 4 cases.  The bottom is a different flavor, cranberry.  Both are super tasty and refreshing drink – will be good over ice on a hot day.

Herrerano alcoholic Drink - 5 cases

Herrerano alcoholic Drink – 5 cases

Then the real purchase started.  Don’t judge, we hope that this will last us throughout the year with all of our guests (and longer if possible).

The liquor stash.

The liquor stash.

The only disappointing thing was that Rimiar did not sell local beer.  They sold American beer and we just did not want to go there.   So, Victor took us to Lang’s but they did not have the type of beer we wanted, so we went to Super 99 which only had what was on the shelf.  Low on stock as we are close to Carnival.  We purchased everything on the shelf – 13 cases.

The beer stash - or at least the start of it.

The beer stash – or at least the start of it.

Damage done (most are in liter bottles) at Zona Libre:

  • (7) Cases of Abuelo Rum ($5.83/bottle)
  • (1) Case of Sperone Prosecco ($5.85/bottle)
  • (1) Case of Barefoot Rose (not up to the Barker standard, but refreshing on the lido deck) ($3/bottle)
  • (1/2) case of Tito’s Vodka ($11/bottle)
  • (3) Bottles of Veuve Cliquiot ($36/bottle)
  • (3) Bottles of Freixinet ($4/bottle)
  • (1) Case of JP Chenet ($7/botttle)
  • (4) cases of Seco Herrerano Mandarin ($0.58/can)
  • (1) case Seco Herrerano Passion Fruit ($0.58/can)
  • Delivery and customs $100
  • Taxi driver $60 + $20 tip as he was fantastic driving us all over the place
  • Beer bought at the store ($0.49/can)

As you can see, the prices were amazing and probably the lowest we’ve seen yet.  I am sure we will need more beer as that goes down like water, but everything else should last us for awhile – if not, then we just go without as finding it in the Pacific will be rare.