Exclusive Interview with Mr. Tony Chase, Founder and Master Distiller of Daufuskie Island Rum Company

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Exclusive Interview with Mr. Tony Chase, Founder and Master Distiller of Daufuskie Island Rum Company

I always enjoy coming face-to-face with owners and operators of rum distilleries. Luis and I had the pleasure of meeting Mr. Anthony “Tony” Chase, owner of Daufuskie Island Rum Company, last year during our Rum University 5-Day Rum Course in Louisville, Kentucky. We

had the opportunity to sample his white and spiced rums and knew this was going to be a slice of heaven in the rum world.

I wish Mr. Tony Chase and his fantastic team all the very best. Luis and I look forward to enjoying more creations with our dear friend, Tony, and his beautiful wife.

Margaret Ayala, Publisher

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

My full name is Anthony Chase, but I go by Tony. I am the Founder and Master Distiller at the Daufuskie Island Rum Company on scenic Daufuskie Island, South Carolina.

Q: Your distillery is named after Daufuskie Island. What inspired you to build your distillery on this island and how long have you been in operation?

We began construction in April of 2014 and opened our doors in late December  2014. I chose Daufuskie to buy a home with an eye on retirement. After I began living there intermittently, I decided that I would like to build and run a distillery there. I believe rum is an “island” drink and should be made on an island! Logistically, its not the easiest place to run a distillery, but they’ve done it in the Caribbean for centuries!!

Q: Starting a new distillery is difficult enough on the “main land”. Did you face any special challenges (logistics/construction) specific to the island?

No matter where someone builds a distillery, my hat is off to anyone who achieves this dream. It is very difficult to build on Daufuskie. The workforce is mostly retired and everything has to be brought over on a barge that only comes once a week. If something is wrong or you need something new, it is at least a week before it will arrive. For example, the driveway to the distillery is over a third of a mile long and required 350 tons of gravel. It took several truck loads to be barged over to make that happen. Having overseen (and participated in) the building myself, I know everything there is to know about our building.

Q: What would you say has been the biggest challenge for you (ie. personally, financially, technically) since you decided to build your own distillery?

Financially, as it turns out was the easiest part. Having retained and funding roughly half of the investment, I was fortunate to be able to do that. I decided to invite friends and family to participate and the other half sold in roughly a couple weeks. Technically, I had a lot to learn as I had never worked in a distillery. The good news is, as a Pharmacist, the microbiology and organic chemistry that is the science of distilling came easy. The interesting part became my quest to find distillery equipment made in the US A. Also, a lot of time was spent in determining all the ancillary equipment needed, such as bottling and filtering equipment. The art of making rum and the various “Editions” we make has been a labor of love. Personally and physically, I sacrificed my body constructing the building because I refused to ask my team to do anything that I would not do myself. So, I found myself on a 25-foot scissor lift and moving very large beams into place each and every day. I tore the rotator cuff in my right shoulder and the meniscus in my left knee. But, it was an experience I would do all over again!

Q: Why did you decide to produce rum over other spirits? How did you learn the basics of rum production?

I chose rum because, as I mentioned earlier, rum is an island drink! Rum has been made on some of the world’s most remote islands for a long time. Who has ever heard of an island Bourbon or an island Vodka?? I realize there are many great rums out there, so I have my work cut out for me, but so far we are very pleased with the reception we are receiving. I will say this: when I saw the opportunity to at tend the Rum University’s 5-Day Course in Louisville, I didn’t hesitate to sign up. While I felt like I was moving in the right direction prior to the University, the fact is that I implemented at least 20 new processes and techniques afterward. Luis Ayala is a great mentor and “Rum Professor” and the new friends that I have made as a result have been amazing. Seth Dettling, Cody Wasilchenko, Daniel Bascunan and Francesco Lafranconi have all stayed in touch and it has been great. Lastly, and new news will come out soon, but I have developed a new product in conjunction with Flavorman, having met their team during the University.

Q: What rums are you currently producing?

Currently, we have our Silver Edition, our classic white rum. All of our rums have Demerara sugar as the base, much like El Dorado in Guyana, South America. Next, we released our Spiced Edition, made from my 9 secret spices. This one has been amazingly popular. Our spices are placed in our Silver rum batch and allowed to “steep” like a tea bag for a week. Our “main event” is our Gold Edition. It is a rum that is aged for six months in Woodford Reserve Double Oaked Bourbon barrels. It is extremely smooth and  the initial sensory impact is that of a nice bourbon, but it finishes with the sweet smoothness of a fine rum. Last, and coming out this next week is our Vanilla Edition. All of our rums are all and this one is no exception. I make a batch of vanilla extract using vanilla beans from Maui and the batch is then flavored with this extract. Then, as a finishing touch, I place a fresh vanilla bean in each bottle prior to corking.  As a side note, but VERY important to me, everything that touches our rum is made in the USA!

Q: Do you have any advice for someone who is considering opening up their own distillery?

Yes, be sure to do your homework and understand that the Federal licensure process is cumbersome and lengthy. Learn to be patient as you await formula approval and label  approval. Go to seminars and “Universities” much like The Rum University and absorb everything said. Be willing to network with others in the industry and lastly, be prepared to spend at least 50% more than you budgeted!!

Q: Is there something unique or different that you are doing with your rum(s) that sets them apart from brands already out on the market?

The spices we use in the Spiced Edition make it very unique and we have seen great success with it. I suggest to anyone making a Spiced Rum to be creative and have fun with a unique formula. There are some great national brands out there that own a large market and a “me too” will not compete well. But, the one I am the most excited about is the aged rum in the Woodford barrels. That said, we take great pains to make sure that everything that touches our rum is made in the US A. From the bottle to the synthetic cork top, to the label and most importantly, the sugar.

 Q: Do you have any plans to produce other rums or spirits in the near future?

We are looking at aging a rum for a longer period of time and using virgin America Oak barrels to do so, much like my good Bourbon friends from my home State of Kentucky. I am researching the possibility of making a cane based vodka, keeping the foundation of a cane based spirit, but venturing into the Vodka market.

Q: Do you offer tours of your distillery and do you have a visitor’s center?

We do offer tours at the distillery and I often do them myself, although I have others that conduct tours as well. In one year, on our remote island, we conducted over 6,000 paid tours to folks from 49 of the 50 states and amazingly, 38 different countries from all over the world. We are open from 10am to 4pm, Wednesday through Saturday. We have a retail space and a tasting room to assist our guests in a great experience. Keep in mind that there is no bridge to the island and everything that gets here comes by boat. Large items come by barge and people come by boat. It takes a bit of a commitment to get here, but our rustic island is well worth the adventure.

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

The best way to reach us is at (843) 342-4RUM or (843) 342-4786 or via email at info@daufuskierum.com. Additionally, we have over 9,000 Facebook fans and have a presence on Twitter and Instagram.

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

Owning and managing a distillery on an isolated island is a dream come true. I would never have imagined living on a beach and making rum at this stage in my life, but the reaction of those who visit us and enjoy our spirits has been nothing short of overwhelming. Thank you to you and to Luis for being great resources, but more importantly, great friends.

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

Cheers!

Margaret Ayala, Publisher