Exclusive Interview with Jason Lambert, Distiller and Production Manager of Cayman Spirits Company

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

Jason Lambert. Distiller and Production Manager, Cayman Spirits Company, Grand Cayman.

Q: What inspired your company to build a rum distillery and why on the Cayman Islands?

One of our founders, Nelson Dilbert, has been in the beverage industry for decades. He once owned a brewery, but decided to step it up a notch and create the island’s first distillery. He and our other founder, Walker Romanica, live in Grand Cayman, so it was a logical place for them to start.

Q: Producing rum can be difficult, but doing so on an island presents special challenges. What were some of the challenges the distillery faced when it first opened?

Getting anything shipped to this island can be somewhat of a challenge, so I couldn’t imagine what it was like getting our stills, fermenters and mash tun here. Lucky for me, they were well established by the time I joined the team.

Q: Do you believe the toughest challenges are already behind you or do you see new ones on the horizon?

As a distillery, the build out was a massive challenge that our founders accomplished years ago. However, our goal is to continue to expand as quickly as we can. That means the challenges of my role here have only just begun.

Q: How did you gain the knowledge needed to perform your duties at the distillery?

I’ve always had a passion for science and found distilling fascinating. So as I would sip on a fine

rum or whiskey I thought, “I have to learn how to make this.”  Needless to say, that brought me down quite the rabbit hole, and I soon fell in love the craft.  

I’ve been studying distilling and working with distilleries near my home town for years now. When I decided to make this my career, I attended school at the Distilled Spirits Epicenter in Louisville, Kentucky. It’s hard to beat the Master Distiller of Woodford Reserve, Chris Morris, teaching you aging, a founder of Ferm-Solutions and Wilderness Trail Distillery, Dr. Pat Heist, teaching you about fermentation, and a retired Engineering Manager from Seagrams and Barton, Pete Kramer, teaching you about distillation, just to name a few. My rum instructor, Rum Consultant and Founder of The Rum University, Luis Ayala opened my eyes to the variety and complexity of the spirit. He also made it clear that the beverage has a lot of room to grow in the world of spirits and I’m glad to be a part of that.

Q: What kind of work did you do before you started your distilling career?

Before I began distilling full time I was a geophysicist in the Boston area. We did some amazing jobs like working on History Channel documentaries and massive EPA clean ups. Although the work didn’t directly translate into distilling, my love and appreciation for the sciences has always been a common thread in my professional life. It has been a vital tool in learning the art of distilling.

Q: What rums are you producing?

Our flagship rum is Seven Fathoms and has gotten some much deserved attention in the rum world over the years. When made, we carry as much of the caramel, toffee, and congener essences from the ferment as possible to create a full bodied rum. This, paired with aging in used bourbon casks, help create some lovely vanilla, nut, and chocolate notes you may find in a smooth bourbon.  In fact, a lot of whiskey drinkers claim it is their favorite rum and it often takes the place of whiskeys in classic cocktails at local bars. We also have a “Governor’s Reserve” line of white, dark, gold, spiced and flavored rums that we sell an awful lot of here on the island. These are classic representations of each rum’s namesake, and are all hand crafted in house.

Q: Your distillery first came to our attention many years ago, due to the unique aging method for Seven Fathoms.  Can you tell us more about it?

As I’ve mentioned, Seven Fathoms is our flagship rum and for good reason. It is aged in used bourbon barrels seven fathoms (42 feet) under the ocean. The constant motion from the waves and tides really translate into every bottle, and customers and critiques alike seem to agree. The only thing I plan on changing about it is to make a whole lot more.

Q: In addition to your rums you also have a Vodka and a portfolio of Liqueurs. Can you tell us more about them?

Absolutely! Our Vodka is something I am extremely proud of. As many distillers know, it is not an easy spirit to create.  Luckily, we have a 28 plate reflux column that can do the trick when used properly. 

Our liqueurs are also a big hit on the island. When I arrived we had four: Coffee, Peach, Blackberry and Triple Sec. We’ve since added an Amaretto and it has done extremely well. I believe it to be a perfect balance of almond and vanilla with just the right amount of apricot, cherry and spices to round it out. It was very fun to be a part of and immediately became one of our best sellers.

Q: I understand also that you have some other fun and exciting products coming soon for customers. Can you share the news?

Of course. One of the projects I was most excited to work on here was our canned cocktails. We have a Rum and Cola that we can barely keep stocked, and I plan to have many more RTD cocktails on shelves soon.  

We are also greatly expanding our gin production and hope to make that a big part of our portfolio.  We’ve made everything from dry gin to floral and botanical, but are on the cusp of pinning down a flagship gin and ramping up production.  However, the most fun project I’ve done yet was use local mangos to make a brandy. Not only does it taste amazingly, but I’m proud to have created something that is 100% Caymanian. As of this interview, the brandy is still resting patiently in an oak cask, but the fresh burst of mango in every smell and sample I take has me really excited to bottle it in a few months.

Q: Do you have plans to produce additional rums in the near future?

I sure do, but as you know these kind of projects take years. Just know I really want another premium rum in our portfolio and I think we’re on the right track.

Q: Where are your products currently available for purchase?

Most of them are only available in the Caymans, but our Seven Fathoms can be found in many cities in the United States. It can also be found in Canada, Germany, Belgium and the United Kingdom so be sure to check your local liquor store if you’re in these areas. It is also carried by certain online distributors. Needless to say, we plan to expand our territory very soon.

Q: Do you offer tours of your distillery as well as tastings? Are recommendations/ reservations required?

Not only do we offer tours, but it is the highest rated attraction on Trip Advisor in Grand Cayman! They’re unlike any distillery tour I’ve seen.  Our staff is extremely knowledgeable, and you can sample as much of our products as you’d like (within reason). The tasting in the front of the house lasts about a half an hour. Afterwards, you take an in depth tour of the distillery itself and can learn the rum making process from start to finish. At $15 a person for tourists and $10 for locals, there’s no wonder why it’s as popular as it is. Reservations aren’t required, but are suggested.  They can fill up pretty fast. We also hold private events at the distillery after hours.

Q:  Can you tell us a bit about what the customer will experience when they arrive at your distillery?

You can expect a friendly greeting from our staff followed by a tasting to some good music of course. The staff does a great job describing what went into every spirit, and can answer any question a customer might have.

Q: I understand at the conclusion of the tour, customers have the opportunity to sample the “Distiller’s Special”, what is this?

For a few dollars more, a customer can sample our most premium rum which was aged in Oloroso Sherry casks. The casks give it an amazingly light, dried fruit and floral finish that is unlike any rum I’ve tasted. It’s absolutely perfect to sip on after dinner or relaxing on the beach, which we tend to do here. We will also start incorporating out small batch gins into these extended tastings very soon. 

Our latest “Distiller’s Special” gin takes a classic London Dry recipe but adds a touch more dried tropical citrus fruits to balance it out. Our first run was amazing and hopefully with a few small tweaks it could wind up being our flagship gin. We don’t want to rush perfection though, so stay tuned. 

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

We always appreciate a follow and like on Facebook and Instagram! You won’t be disappointed by the new content and products we’re constantly posting about. Personally, I’m always checking my emails at Production@rum.ky, and would likely respond to any inquiries by the end of the day.

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

Just to keep an eye out for our products and be sure to give us a try when you see them. Also, thank you for giving me the opportunity to share with you our story and all the new things we have in store. 

Margaret: Again Jason, thank you so much for this interview and I wish you and your team much success.

Cheers!

Margaret