Exclusive Interview with Mike Jakle, Owner/Distiller of Round Mountain Distilling

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Q: What is your full name, title, company name and company location?

Mike Jakle, owner/distiller, Round Mountain Distilling, Round Mountain, TX

Q: Welcome back, Mike, to “Got Rum?”!  Many of our readers may not know, but I interviewed you for the first time back in September of 2012, when you were operating South Congress Distillery, making White Hat Rum.  Please tell us what happened to that operation.

During Memorial Day weekend of 2015, we had a historic amount of rainfall in Central Texas causing flash flooding like we’ve never seen before.  Unfortunately, our distillery took on about four feet of water…pretty much wiping us out.

Q: You now own and operate Round Mountain Distilling, congratulations!  How different was the distillery permit application process the second time around?  Would you say things changed a bit or a lot since the first time? 

I would say the permit application process the second time around was easier to navigate than the first time.  Being able to submit applications and supporting documents online made the process smoother.

Q: We’re glad to know that, despite the setbacks you experienced with South Congress Distillery, your passion for distilling remains unchanged.  What motivates you to keep distilling?

I must say after six years of non-stop effort, having everything go away basically overnight was heartbreaking.  I received support and some tough love from some of the early distillery owners.  I also received calls from folks at a couple of package stores checking in and making sure I was ok.  That support meant a lot to me.  At one point, I felt as if I was done….too old to start over from scratch.  Got hooked on the Hallmark Channel for about six months….that’s how bad it was.  At one point, I knew pretty much every line in every movie.  In the end, it was my wife Stacie who basically told me to turn off the tv, go find some property and rebuild.  Either that or figure out what I was going to do with the rest of my life, but watching Hallmark all day was NOT an option.  That struck a chord…had never really thought about what I would do after distilling.  It had become part of who I am and in the end an opportunity presented itself and I was able to rebuild.

Q: Is your goal with Round Mountain Distilling to continue to make the same profile of rum as before (using same suppliers, i.e. molasses) or did you choose to start over?

The first goal was to take the basic formula I had created and improve on it.  For me, it’s really about the craft and trying to make the best spirits possible for myself and my friends.  However, we have a couple of new products in the works and I can’t wait to share them with our friends.

Q: We know that due to the pandemic, many distillers are having difficulties sourcing bottles, labels, closures, etc.  What has been your experience?  Did your previous relationships with suppliers help you in any way?

I have great relationships with my suppliers, but my guys are the best and I’m sure they treat all of their customers fairly.  I ordered most of my materials before the pandemic hit so I didn’t really have a problem.  That may change when we go to reorder.

Q: What other impact has the pandemic had on your operation?

We launched in February of 2020….right when the pandemic was becoming known.  Our distributor was not able to bring us back onboard at the time so we took the opportunity to convert a structure on the property into a tasting room, which has really been great.  The pandemic also gave me time to work on other products.  Before, I never had a chance to do anything because we were selling everything we could produce.

Q: As a Texas Craft Spirits veteran, what is your take on the state of distillation in this part of the country?

Well, I haven’t had a chance to meet a lot of the newer distillers, but I know there’s great product out there.  I think the state of distillation in Texas is very strong and I’m looking forward to attending some trade shows and seeing some of my friends again and tasting new products.

Q: What rums are you currently producing? 

XXVIII Premium Texas Rum, XXVIII Reserve and XXVIII Jalapeño infused.  The ‘28’ pays homage to Texas being the 28th state admitted to the Union.

Q: Do you plan to add new rums to your portfolio?

I’m not sure.  When I started in 2009, I was mentored to make one core product to the best of my ability and stick with it.  The only reason I added the reserve and jalapeño was from requests at the tasting room.

Q: Where are your products currently available for purchase?

We’re at a few Total Wine stores in Austin and at the Distillery.

Q: Do you offer tours of your distillery? If so, are reservations recommended or required?  

We offer tours.  No reservations are needed….just come on out.

Q:  At your tasting room, do you only offer tastings of your products straight or do you also offer cocktails to your visitors?

When Stacie told me we were building a tasting room, I thought it would just be tastings.  But, Stacie and my daughters demanded cocktails and put together a really nice menu.

Q: Any particular cocktail stand out as the “crowd favorite”?  Do you have one that is your favorite and if so, why?

My favorite is just on ice.  It’s funny because my regulars all started with cocktails and now everyone just drinks it on ice, which makes me happy. Probably our most popular cocktails are the Painkiller and mojitos.  The mules are pretty good as well.

Q: By the way, congratulations on your one year anniversary of your distillery.  Your anniversary was back in June, correct?  Did you do anything special at the distillery/tasting room?

Oh yes….big party.  Bands, food trucks, surprises.  The support out here is pretty overwhelming at times.

Q: If people want to contact you, how may they reach you? 

roundmountaindistilling@gmail.com or give me a call.  512-589-3939

Q: Is there anything else you would like to share with our readers?

I would like to thank you and Luis for everything you both do to educate and share your knowledge of rum with others.  Hope to see you in the near future.  Thank you.

Margaret: Again Mike, thank you so much for this opportunity and I wish you and your entire team all the very best.