National Rum Day is August 16, and we’re celebrating by spotlighting one of the country’s most distinctive craft rum producers.
In Bozeman, Montana, Tim Mastas of Bozeman Spirits Distillery shares how high elevation, mountain climate, and pristine snowmelt shape a rum unlike any other. He explains the inspiration behind their approach, the Montana‑driven factors that define their spirit, and the story behind their remarkable 10‑year barrel‑aged rum.
Why We Distill Rum at Bozeman Spirits Distillery
We began distilling rum to celebrate and carry on the tradition of Colonial Rum- one of America’s earliest spirits and an important part of our nation’s history. We wanted to put our own Montana twist on the American Pioneer Spirit and truly capture that story in a bottle. We distill our rum (100% Molasses) in our 300-gallon traditional copper pot still at 4,820 feet elevation, right here on Main Street in Bozeman, Montana. From there, our rum is transported to our estate ranch, Montana Whiskey Ranch, located just south of the distillery, where it is carefully barrel-aged at elevations above 5,000 feet. The combination of traditional distilling methods, Montana craftsmanship, and high-elevation aging creates a rum that is uniquely ours, a spirit that celebrates our heritage while embracing the pioneering spirit that continues to define Montana.
What Makes Our BSD Rum Special? The Montana Difference: Altitude, Climate, and Water
Altitude: Bozeman Spirits Distillery operates at 4,820 feet above sea level. At this altitude, atmospheric pressure is meaningfully lower than at sea level, and lower pressure changes the boiling point of liquids. Water boils at a lower temperature, and so does ethanol, which means that alcohol vapor behaves differently in the still. The distillation process itself is altered. Cuts that our distillers make between the heads, hearts, and tails of a run must be calibrated for altitude – a skill set that our Montana distillers have developed that their counterparts at sea level simply don’t need.
Climate: Montana’s climate becomes one of the most powerful forces in the glass. Two factors drive it: the angle’s share and temperature cycling.
In Montana’s high altitude, arid climate, the angel’s share can be substantially higher. This means the rum that survives the Montana aging process is increasingly concentrated, expressive, and complex, shaped by the mountain air as surely as it is by the American white oak barrels.
Temperature cycling is the second great accelerator. Montana is a state of dramatic environmental contrast: days that push into the 90s in summer, and drop to far below zero degrees Fahrenheit in the winter; with daily swings of 30, 40, or even 50 degrees are not unusual in shoulder seasons. For a barrel of whiskey sitting in a rickhouse, this means constant expansion and contraction. This is the magic of aging our barrels on Montana Whiskey Ranch here in Bozeman, Montana.
Water: Every drop of water used in BSD’s production comes from just east of the continental divide. At the top of Mount Blackmore (10,154 ft), this is a prominent volcanic peak in Montana’s Gallatin Range located just south of town. Spring snowmelt passes down several waterfalls, then splits into the tumbling Hyalite, Sourdough and Bozeman Creeks. One of the most pristine and carefully protected water sources in the Rocky Mountains. These creeks are remarkably pure and mineral-balanced, free from heavy mineral loads that can complicate spirit production at scale.
At Bozeman Spirits Distillery, the snowmelt from Mount Blackmore flows through the entire process. This truly contributes a clean, smooth, mineral character that is invisible until you taste it, and then impossible to forget, it’s like drinking Southwest Montana in each bottle.
The Inspiration Behind Our 10-Year Barrel-Aged Rum
I was inspired to create our 10-year barrel-aged rum to continue celebrating the spirit of exploring the American West. We are proud to present the oldest Montana-made rum ever to hit the market, a spirit inspired by the legendary Corps of Discovery.
During their expedition, Lewis and Clark celebrated Independence Day twice within the borders of present-day Montana. In 1805, they toasted the young nation near the majestic Great Falls of the Missouri River. In 1806, on their return journey, the divided crews reunited and celebrated again in the beautiful Bitterroot Valley. Rum was part of their cargo—a constant companion and source of resolve. With this release, we wanted to honor that history and capture a piece of the American Pioneer Spirit in every bottle.
