Q-Eric: Welcome Back! You are no stranger to our long-term readers, since we interviewed you for our May 2019 magazine. Are you still doing foraging for your gourmet dining experiences? What about the wall of herbs for your bar, are you still maintaining that?
Eric: Margaret, thank you so much and it’s wonderful to be back. We are definitely going forward with our foraging practices and the unique ingredients we incorporate into our spirits and cooking. We are thrilled to say that we have been featured in the LA Times and local papers for our foraging endeavors.
Foraging is a true passion of ours, and we love exploring the wild to find ingredients like mugwort, bay leaf, elder flower, pink peppercorns, nettles, acorns, milk thistle, and more. These ingredients not only enhance the flavors of our spirits such as our gins and Amaro, but also add a touch of nature’s wonders to our culinary creations.
“If it doesn’t have a no trespassing sign on the fence we’re going in”…..Foraging!
Q-Kelly: While our readers may not recognize you, you are familiar to us, since you graduated from The Rum University® 5-Day Rum Course. Can you tell us what you did after the rum course and how your path led to Eric Olson and his Central Coast Distillery?
Kelly: Thank you for the opportunity to share our story! After the 5-Day Rum Course I contacted Luis Ayala to get some advice about different ways to start my rum business. He suggested that, as a first step, I should contact Eric Olson, since he too was a Rum University graduate and a successful distillery owner in my area.
After our initial conversation, Eric agreed to instruct me on distillery operations and distillation methods in a hands-on setting over the course of several weeks. After that we set out to create a recipe for the rum that would eventually become Clever Fox Rum.
I started fermenting various combinations of sugar cane, cane syrup, and molasses with many different yeast strains and at varying temperatures in my house over the course of about 6 months. I knew that I wanted a flavor profile that would be approachable for the average U.S. consumer and versatile so that people could easily craft a cocktail at home. Once I found the right combination of cane and yeast, Eric and I got to work fermenting and distilling the first batch of Clever Fox Rum about a year after our initial meeting.
Q-Eric: Many of us who have been in the spirits industry for a long time have been approached by those seeking knowledge and hands-on experience. What was it about Kelly that made you think he was someone you’d enjoy mentoring and working with?
Eric: As you mentioned earlier, I crossed paths with Kelly right after he attended the 5-Day Rum Class in Kentucky, taught by you and Luis at Moonshine University. I have taken professional distilling classes in five states, and I can confidently say that the Rum Course Kelly attended is one of the best offered anywhere in the States.
Kelly’s background in the US Navy and his work at the local nuclear plant have instilled in him a strong sense of discipline, work ethic, and teamwork. Through conversations with Kelly, I discovered his vast knowledge of rum brands and their unique flavor profiles. It was evident that he possessed the passion and expertise needed to become a successful wholesale spirit dealer and master distiller that he is today.
Q-Kelly: How about you Kelly, what is it about Eric that convinced you to work with him?
Kelly: As someone who has played the role of instructor/mentor to new workers, I could tell that Eric had the right temperament to teach his craft. Eric’s background as an executive chef, coupled with his US Army service, told me that he is a very creative person who can also get things done! That was exactly the kind of person I was looking for.
Q-Eric and Kelly: This is fantastic and very inspiring! Can you tell us more about the results of your collaboration?
Eric: Kelly has indeed developed several styles of rum, each with its own distinct character. One of my personal favorites is the dark rum aged in a rye barrel. This mahogany-colored rum boasts notes of spice, toffee, molasses, and hints of caramel. With a medium sweetness, full body, and rich texture, it closely resembles the flavors you would find in a Central American rum, reminiscent of Guatemala or Nicaragua. Additionally, Kelly crafts a rum Blanco, which serves as an excellent base for various cocktails. This rum exhibits the flavors you would expect from rums in Barbados, Cuba, or Puerto Rico. I’ll let Kelly further detail about the rums he makes and their characteristics.
Kelly: The original rum recipe that I developed, with the guidance of Eric, serves as the base recipe for Clever Fox Silver Rum (Blanco). I have since made some tweaks (fermentation temperature and yeast pitch rate) to coax out more flavor and aromatics. This rum is made from just three ingredients, Louisiana sugar cane syrup, yeast from San Francisco, and filtered water. This rum is extremely versatile. It has a flowery nose with hints of jasmine. Flavor is lightly fruity and vegetal with a clean smooth finish.
For the Reposado Rum I take the silver rum and rest it in brand new heavily charred American oak for about 5 months. The short time in the barrel ensures that the rum hasn’t mellowed too much. The result is a rum that is still bright and lively but with pepper notes, dried orange peel, vanilla and, of course, a bit of oak.
Finally, there is the Añejo Rum. I released approximately 160 bottles of this expression a year ago and it sold out on-line within 30 days. It will be available again in 2025. It is a fantastic sipping rum. I age this rum in new American oak for 18-24 months. Oak, spice and vanilla on the nose. Flavor is slightly sweet, with toffee, caramel, and a touch of baking spices.
Q: Can you tell us what was it about your selected yeast that you liked so much? What about the cane juice/syrup?
Eric: During Kelly’s time with us, I assigned him a fascinating fermentation project. He worked with 20 different yeast strains, each in separate batches with varying temperature ranges, pH levels, and nutrient structures. Through this experimentation, he discovered his favorite yeast strain. To further enhance the complexity of his rums, Kelly also sourced cane syrup from Louisiana. The laid-back folks at the plantation always made ordering from there a delightful experience.
Speaking of Louisiana, it is an ideal location for cane cultivation. The region’s correct rainfall, humidity, sunlight, and temperature, along with irrigation from mineral-rich aquifers, contribute to the distinctive flavor profiles found in Louisiana cane.
Q: How much of the cane syrup’s terroir is maintained throughout the fermentation and distillation of your rum?
Kelly: I’m glad that you asked this question. It was on my mind while formulating the recipe for this rum. Most people that I knew at the time had never tasted actual sugar cane from the stalk. I wanted this rum to highlight the flavors of the sugar cane itself. To achieve this, I decided to distill the rum wash only once through a hybrid pot/column still. The result is a rum that retains the delicate botanical fragrance and silky sweet flavors of raw sugar cane without being as grassy as Agricole.
Q: Where are your rums available for sale?
Kelly: The Silver rum and Reposado rum are available at approximately 30 retail stores in Southern California including Total Wine and More, Baron’s Market, and Seaside Market. The full list can be found at cleverfoxrum.com store locator. Our retailers also ship nationwide if ordered from our website.
Q: Have you created any culinary or mixology offerings using the rums?
Eric: In terms of mixology offerings, we have created some exciting concoctions using Kelly’s rum Blanco. One of our unique creations is the ‘Dirty Colada,’ a spin on the classic piña colada. We layer the glass with a touch of molasses simple syrup, rum blanco and topped it with a unsweetened colada mixture. To add an extra touch, we rim the glass with toasted coconut flakes using cane syrup as an adhesive. Another favorite is our rum passion sours, garnished with apricot and pineapple skewers, yes “we use raw egg whites Double shake and strain into a nice cold glass.
Kelly: My favorite mixology offering was one that we served at the San Diego International Film Festival last year. It’s a tantalizing mix of Clever Fox silver rum, fresh watermelon juice, a squeeze of lemon, a dash of basil syrup and a fresh basil leaf on top. We named that one The Marvelous Mrs. Basil. The way that I prefer to drink the silver rum at home is just poured over a couple coconut water ice cubes.
Q: What is next on your journey?
Eric: Looking ahead, we see our journey with Kelly leading to the creation of limited editions of his rum and experimentation with different barrels for double barrel aging. I also envision expanding into experiential offerings, such as a speakeasy entrance, distillery dinners, and pop-up bars throughout our restaurant and lounge. is cigar lounge outside around the fire pits and patio Collaborations with Kelly and the West Coast Rum brand will allow us to tap into new customer segments. Additionally, we plan to invest in further training at Moonshine University and participate in our favorite“ passion competitions.
Q: If people want to contact you, how may they reach you?
Eric: If you have any questions or would like to learn more about our offerings, please feel free to visit our website at centralcoastdistillery.net. We strive to respond to all inquiries within 24 hours.We have a passion for high-quality spirits, providing distillery training, and assisting with the construction of distilleries.
Margaret: Thank you for the opportunity to interview you. I wish both and your team much success.
Cheers!