For National Rum Day (August 16), we invited small producers to share the story behind their spirit: why rum, and what sets their expression apart. Their insights highlight the inspiration, technique, and individuality shaping today’s craft rum landscape.
Calwise Spirits Co.’s Hazard Reef Rum
“I made this rum because I like rum and think that everyone should like rum. It’s funky, fruity, spicy, and transports you to a tropical vacation with one sip.” —Aaron Bergh, President & Distiller, Calwise Spirits Co.
Sun Coast Loaded Cannon Distilled Spirits’ Vacilando
“Rum is associated with the ocean and beach. Being in Florida, we have both so you just have to have rum! Our rum is called Vacilando, which means, ‘the journey is more important than the destination.’ Our rum is made from a blend of molasses and brown sugar, and aged 5-6 years in bourbon barrels. This gives it a unique sweet marriage of the two. We distill in a full copper still for a clean smooth taste and bottle it at 90 proof for boldness. We make flavored rums such as Toasted Coconut, Coffee Rum Liqueur, and Spiced Rum. Also, our water purification and blending system is second to none. It is a true advantage.” —Steve Milligan, President / Founder 7 Chemical Engineer, Sun Coast Loaded Cannon Distilled Spirits, LLC
Black Frost Distilling’s Rum
“I love how diverse the world of rum can be, especially when it comes to the funky side of things. I wanted to create rums that had the funkiness of Jamaican rums, but with a unique perspective of our own. We adapted a nearly 100 year old rum production method to our distillery to create our line up of rums. They have a depth and uniqueness to them that brings a fresh interpretation to classic rum cocktails.” —Jace Marti, Co-Founder & Master Distiller, Black Frost Distilling
Wiggly Bridge Distillery’s Rum
“New England (back in the day) was known for its rum, but we actually wanted to pay homage to the little Caribbean island of Montserrat where we first started running a still.” —Dave Woods, Owner/Founder, Wiggly Bridge Distillery
Windon Distilling Company’s Lyon Rum
“Long story short: we made rum because I felt compelled to do so — reading Wayne Curtis’ book And a Bottle of Rum helped solidify my interest in contributing to the revival of America’s first and favorite spirit!
Having just returned from living on Lamu Island in Kenya, and having traveled all over the world, I was enamored with both the global history and notoriety, yet distinctly American significance, of rum. Add in the Eastern Shore relevance (history of rum runners in the Chesapeake Bay, and our boating/sailing community) and the sheer versatility of rum, it felt like the perfect spirit for Saint Michaels! Now, after 13 years of transforming American sugarcane into Maryland rum, we are proud to be known as rum lovers and advocates for all the diverse and beautiful cane spirits from all over the world.” —Jaime Windon, President/Founder, Windon Distilling Company
ChainBridge Distillery’s Rum
“We wanted to create a rum that truly represents Florida and our farm-to-glass philosophy at ChainBridge Distillery. Our award-winning rum starts with Florida molasses, which we ferment and distill right here at the distillery.
What makes it especially unique is how we age it. Rather than using previously used barrels, we age our award-winning rum in new American oak, which develops rich notes of vanilla, caramel, toasted oak, and warm spice while still allowing the character of the rum to shine through. For us, it’s about taking a traditional spirit and giving it a distinct ChainBridge and Florida identity—from Florida molasses to the finished bottle.” —Bela Nahori, Owner & Distiller, ChainBridge Distillery