Rum in the News
MONTANYA DISTILLERS
After 15 years of breaking barriers, educating, and changing perceptions, Montanya Distillers founder and owner Karen Hoskin has sold the venerable American Rum brand to CRN Ventures, a team with deep ties to the company. The new ownership group, consisting of current Head Distiller Megan Campbell, Houston-based Brand Strategist Sean W. Richards and former Head Distiller and Operations Lead Renée Newton, plans to build on Montanya’s rock-solid foundation of exploration, sustainability, diversity, and community engagement while continuing its production of award-winning rums with respect to its high-mountain legacy. Founder Karen Hoskin expressed confidence in the new ownership, stating, “I have spent my fifteen-year distillery career advocating for better equity and diversity in the spirits industry. These buyers represent one of the most diverse and powerhouse owner teams in craft spirits history to date. They are some of the smartest and most capable people I could ever choose to take the helm. I am so excited to see what they will do together to keep the legacy of Montanya Distillers vibrant and to take the brand to new heights while retaining its values and culture.” The decision to purchase Montanya Distillers was personal for Newton and Campbell, a culmination of their shared passion for craft distilling and 12 years of hard work producing exceptional spirits under Hoskin. Campbell states, “We are ready to lead with a blend of tradition and innovation. As I embark on this journey with expertise in production, I harmonize crafting spirits with science and art in mind. This trio of new ownership is fueled by a passion for excellence and a dedication to crafting moments that linger in the heart. “Newton, whose history with Montanya goes back even further, echoed, “Ten years ago, I never imagined I’d be the owner of Montanya Distillers. From leading events and managing the tasting room to holding the title of Head Distiller, I’ve journeyed through almost every department of this international company. Growing up with Montanya has been a dream come true, and now, as an owner, I am thrilled to work alongside Megan and Sean. I am excited to continue the legacy we’ve built, steering Montanya Distillers toward an even brighter future.” Richards, who was introduced to the two through Hoskin and brings 20 years of brand and cultural marketing experience to the mix, adds, “Our team possesses a wealth of knowledge, spanning distillation, production, marketing, and agriculture, which positions us well for our journey ahead. I am honored to play a part in shaping Montanya’s future narrative alongside Megan and Renée. Expanding our reach and engaging both our long-standing supporters and new audiences, while contributing to the story of this uniquely American rum.” Hoskin followed up with, “A lot of people have asked me if this feels bittersweet after giving my life’s blood to this company. It doesn’t. It feels 100% sweet. I am so pleased to hand the torch to these amazing folks. It brings my personal goals full circle and it will be great for Montanya.” The new owners’ plan for the future includes a renewed focus on community engagement, collaborative partnerships, increased production with innovative new expressions, and limited-edition releases. Continuously innovating while remaining true to Montanya’s culture and founding principles, they are committed to consistently delivering award-winning, super-premium rum to the public.“As the new proprietors, we hope you will continue this journey with us in redefining the storied history of American Rum, at elevation!” https://www.montanyarum.com/
FAIRFIELDS RUM OF THE AMERICAS
Fairfields Rum of the Americas, founded by entrepreneurs Frank Klein and Joy Branford, recently released their first bottling of rum made from ingredients sourced throughout the Americas. Fairfields first release offers a dry, light and refreshing rum as an evolution of rum for rum drinkers and a new go-to-spirit alternative for tequila and vodka drinkers. The founders and team painstakingly worked to create a unique blend of agricole and molasses distillations to produce a sippable rum that is also great in craft cocktails. Fairfields uses the tagline ‘if you like your tequila, you will love our rum.’“Our vision was to create a rum where you could just smash some fruit or citrus on the bottom of a glass (or not), add ice and drink with friends or just make a simple three ingredient cocktail. A daiquiri was a margarita with rum before a margarita was a margarita and we are going back to those roots,” states Frank Klein, Co-Founder and CEO. Klein continues, “Joy Branford, my business partner in this journey, was born in St. Lucia, and raised in Brooklyn. When we worked long hours in the hotel business, we drank a lot of post-shift rum from all over the world. We dreamed of making a dry rum made in the USA, created from ingredients sourced from the Americas and that was clear as rainwater with a refreshingly crisp taste. We believe quality rum, with all its complexities and nuances, should go toe to toe with tequila and vodka for being a go-to-spirit. Fairfields Rum of the Americas is already garnering high praise from those in the know. Ryan Magarin, Founder of Aviation Gin and a rum and spirits distiller raved: “You landed a great balance with a fresh light rum of complexity and easy drinkability. Hard balance to get and you did it. Congrats on that.” Owner and acclaimed chef of restaurant 29 Markle Ct, Damon Sawyer, adds: “Fairfields is a great rum for our clients who want a smooth yet flavorful rum for cocktails or a clear spirit to enjoy on the rocks.” www.rumoftheamericas.com
SANTA TERESA
Santa Teresa proudly debuted its latest ad campaign, “Great Rum, Greater Purpose,” for the first time getting to the heart of the transformational journey integral to Santa Teresa’s mission. Through a captivating visual exploration of the meticulous process behind crafting the family-owned brand’s renowned triple-aged Solera rum and ongoing work through Project Alcatraz, a social reintegration program run through the “Fundación Santa Teresa,” the campaign serves as a testament to the brand’s dedication to exceptional rum craftsmanship and meaningful societal impact. Directed by award-winning cinematographer and director, Matt Bendo, and featuring Venezuelan actor and director, César Manzano, the new campaign, shot entirely at the Hacienda Santa Teresa in Venezuela’s Aragua Valley, highlights the artistry behind the creation of the single estate rum and the key figures who embody the spirit of resilience and transformation that defines Santa Teresa. This includes Master Distiller, Nancy Duarte, and Anther Herrera, one of the many ex-gang members whose life was changed by Santa Teresa’s Project Alcatraz program and who recently led the Alcatraz Rugby Club to win this year’s National Rugby Club League championship. “Santa Teresa’s mission has always been to showcase the best of Venezuela to the world. Not only do we take immense pride in the transformational solera process that creates our triple-aged award-winning Santa Teresa 1796 rum, we are also proud of the lasting impact Santa Teresa has had on the community,” says Alberto Vollmer, CEO of Santa Teresa Rum. “The new campaign allows us to show all sides of who Santa Teresa is as a company and what drives us to continue the legacy generations from our founding and for generations to come.” Central to the campaign is the profound commitment to fostering positive change through Santa Teresa’s unwavering support for Project Alcatraz, an initiative that serves as a channel of hope for those seeking redemption and a fresh start through a combination of vocational training, psychological assistance, and the unexpected sport of rugby. Since its launch in 2003, Project Alcatraz has provided social rehabilitation and career opportunities at the Hacienda Santa Teresa to more than 200 ex-gang members and provided education opportunities to more than 2,000 youth participants through Project Alcatraz’s youth prevention program. Since 2013, Project Alcatraz’s methodology has been implemented across 34 penitentiary centers in Venezuela, spreading the mission outside of the Hacienda’s territory and expanding career opportunities to the greater Venezuelan community. “Great Rum, Greater Purpose” assets will go live December 1st across brand-owned platforms including Facebook and Instagram. https://www.santateresarum.com/
RHUM JM
Last month Rhum JM introduced L’Atelier des Rhums, a trio of Martinique rhum agricoles, aged between one and three years, conceptualized and skillfully crafted by Master Blender Karine Lassalle. Her vision for this range was to identify three unique characteristics inherently present and specific to the terroir of Rhum J.M and highlight them through barrel manipulation. Rhum JM’s on-site cooperage allows the opportunity to experiment with different char levels and when combined with a variety of barrel capacities, wood types, and Karine’s expert blending capabilities, she was able to create three outstanding and completely different rhums. Offered exclusively by Mixing Glass & Market, this pack of three comes with a bottle of each Jardin Fruité, Épices Créoles and Fumée Volcanique. Jardin Fruité is a rhum agricole aged for 24 months in French and American Oak barrels of varying char type. It is bottled at ABV 42% and presents the rich and fruity side of Agricole.
ÉPICES CRÉOLES is a rhum agricole aged a minimum of 3 years in French and American Oak barrels of different capacities and char levels chosen specifically to highlight the inherent spicy quality of the oak. Bottled at 46% ABV.
FUMÉE VOLCANIQUE is a rhum agricole aged 12 to 14 months in Bourbon barrels that have received an “extreme” char treatment at the Rhum J.M distillery’s on-site cooperage. This blend is sweet and captivating with aromas of salted caramel and a powerful smokiness. It is bottled at 49%. https://www.rhum-jm.com/en/ , https://mixingglassandmarket.com/
EL DORADO
In a Facebook post, El Dorado recently mentioned a new 18 Year rum, aged in Bourbon and Oloroso Sherry casks. From what I have been able to find, it is a blend of column and pot still rums distilled from molasses in DDL’s Enmore wooden Coffey still (EHP), Port Mourant wooden vat still (PM), Versailles wooden vat still (REV), and Diamond Coffey stills (SVW). It is aged for 15 years in ex-bourbon casks and 3 years in Oloroso sherry-seasoned ex-bourbon casks. It is bottled at 40% ABV. https://theeldoradorum.com/
Kō HANA
Hawaiian Airlines recently announced that main cabin guests can sip on new Kō Hana Rum craft cocktails, including a tangy Pineapple Daiquiri and a reimagined Mai Tai, both made with fresh ingredients and Hawaiian Agricole rum farmed in the heart of Oʻahu. The Mai Tai is made with two Kō Hana rums, bright orange and lime flavors and a hint of orgeat. The Pineapple Daiquiri, a guest favorite introduced earlier last year, includes notes of fresh pineapple, lime and a Kō Hana white rum. “Providing our guests with a genuine, unparalleled Hawaiʻi travel experience is what we do best, with island-made products the centerpiece of our award-winning service and hospitality. We’ve admired Kō Hana Rum since its beginnings and are proud to call them our newest local product partner,” said Renee Awana, Managing Director of Product Development at Hawaiian Airlines. “At Kō Hana, we have always cherished the spirit of collaboration with local businesses, but partnering with Hawaiian Airlines takes our commitment to a whole new altitude. This collaboration not only elevates the in-flight experience but also celebrates the essence of Hawai’i and creates unforgettable memories from departure to arrival,” says Tiffany Tubon, Brand Manager at Kō Hana Rum. https://www.kohanarum.com/ , www.HawaiianAirlines.com/our-services/in-flight-services/dining-and-drinks
TENANGO RUM
Sofia Deleon, native Guatemalan and the restauranteur behind Central American street food concept El Merkury, announced the launch of Tenango Rum. Tenango Añejo Rum honors Deleon’s familial legacy and the culture and flavors of Guatemala. Deleon grew up inspired by stories of her Great-grandmother distilling Cusha, a traditional Guatemalan moonshine, at home, and has created Tenango in her honor. A 100% single source Guatemalan rum, Tenango Rum is additive free and made from Grade A molasses, the dark, sweet liquid byproduct of manufacturing sugarcane, and is aged in second use American White Oak barrels. It is distilled in the traditional Spanish style method on a column still, allowing for a more flavorful rum that takes on major characteristics from the barrel. “I grew up hearing stories about my revered Tatarabuela, and have always felt connected to her. I am sure it is where I get my entrepreneurial spirit!” said Deleon. “It is in her honor that I founded the brand with the mission to reshape the world’s perception of rum and create a lasting impact on the lives of Guatemalan women and their families. I believe that culture and heritage should be at the heart of every sip, and that by honoring the traditions of our ancestors, we can redefine the rum landscape.”Authentically made in a Guatemalan distillery, Tenango is an homage to family, good times, and the entrepreneurial spirit. The rum is a vessel for cultural celebration and sustainability, and the launch aims to support in the empowerment of Guatemalan communities via employing women and craftspeople to hand-make the vibrant covers that adorn each bottle. The traditional Mayan sheaths are woven on a traditional foot loom by a Guatemalan Kik’che’ Women’s co-op that specializes in this cultural practice, and $2 from every bottle sold goes to the co-op’s trade workers.Tenango takes pride in the fact that all ingredients originate from the same environment. Every aspect and ingredient of Tenango is Guatemalan including the sugar cane. The quality-controlled fermentation, bottling and aging all takes place in Guatemala, meaning that when you drink Tenango, you’re not only enjoying a delicious rum but also one with intentionally chosen, high quality ingredients without any mystery additives or colorings. Sofia’s story began with a childhood fascination for creating homemade ice cream, which quickly evolved into a successful catering company and pop-up concept. After receiving accolades and a “Best of Philly” award for her fast-casual Central American street food and churro bar, she expanded El Merkury to become a thriving culinary destination with a mission to uplift Guatemalan women artisans. https://www.tenangorum.com/
ANGOSTURA
On December 1st, 2023, Angostura® suffered fire damage to an area of its premises that does not involve the main rum production. The area affected was one of the botanical storage areas for bitters production. Staff on duty at the time worked tirelessly and assiduously to curtail the spread of the fire. In a statement shared with the media, Angostura expressed thanks to everyone who contributed to the fire being contained quickly. “We wish to thank the Chief Fire Officer, Arnold Bristo, and his dedicated team for their sterling effort to contain the fire. We extend our deepest gratitude to the dedicated employees and the brave firefighters whose efficiency and quick response ensured the safety of everyone involved. Their commitment to safety and professionalism in the face of adversity is truly commendable.”The statement also reinforced the company’s position that business operations, including sales, will continue as normal.“Our production processes remain unaffected, and we assure our customers and partners of our commitment to uninterrupted service. As we continue to investigate, our priority remains to be the safety of our employees and the community,” Angostura said.In other news, Angostura announced the release of a limited-edition rum, Symphony. It is an exquisite cask-aged tribute to the enduring legacy of artistry, craftsmanship and elegance that has defined Angostura Rums for generations. Angostura describes Symphony 2023 as having a palate with prominent treacle notes, gracefully accompanied by the embrace of rich, toasted oak. Its smooth and velvety texture beckons indulgence, leading to a remarkably enduring finish that leaves a lingering, fruit-infused aftertaste reminiscent of the finest rum experiences. https://www.angostura.com/
KULEANA
Kuleana will issue its first limited release, an aged version of their Hawaiian Rum Agricole. It is distilled from fresh-pressed, heirloom Hawaiian Sugarcane and then aged a minimum of 18 months in second-and-third-fill Cognac barrels. It will only be available at the Kuleana Rum Shack in Waikoloa Village on the Big Island of Hawaii. There will be a kick-off celebration at the Rum Shack on January 6th, from 3 to 5 PM. Attendees can enjoy a small bite created by Chef Rysen Bello, as well as the Evolution of the Hawaiian Rum Agricole Flight featuring fresh kō stalks, pressed kō juice, award winning Hawaiian Rum Agricole, and finishing off with the highly anticipated Aged Hawaiian Rum Agricole. https://kuleanarum.com/kuleana-rum-shack/
BODEGAS PAPIAMENTO
Papiamento Caribbean Carnival Rum is a distinctive blend that captures the vibrant and festive atmosphere of the Caribbean in every sip. This new, limited-edition rum has been aged for 8 years in a combination of old and new world barrels, creating a smooth and refined taste that’s perfect for cocktails. Expertly crafted with a unique selection of aged alcohols, Papiamento Caribbean Carnival Rum boasts a rich and complex flavor profile. Carnival won a Gold Medal, a Best in Show Medal and Rum of the Year Medal at the 2023 London Spirits Competition. Papiamento’s other rum, Aruba Style has won awards at the International Sugar Cane Spirits Competition, the International Wine & Spirits Competition, the Francisco World Spirits Competition, the New York International Spirits Competition and the Bartender Spirits Awards. Bodegas Papiamento derives its name from the Papiamento language, native to the ABC islands: Aruba, Bonaire and Curaçao. It originated from a fusion of cultures and heritage unique to the islands, including West-African Creole, Spanish, Portuguese, English, Dutch and distinctive words from the Arawak natives who inhabited the area before the conquest. https://papiamentorum.com/
