High West Distillery was founded in 2006 by David Perkins and his wife Jane. David, a former organic chemist, developed a special passion for the fermentation and distillation process during the course of his work and began pursuing the dream of owning his own distillery in 2001.
The dialogue of tart quinine and sugar cane results in a bittersweet temptation that many a palate has already succumbed to. At the latest with FFL Rum Brand's new punchline #PimpYourRumTonic, this new sugarcane-driven drink is taking the stage.
The art of making fine bourbon first took place in 1812 on the grounds of Woodford Reserve Distillery, a National Historic Landmark. You get this sense of history.
Nestled in a fertile valley in the southwestern region of Mauritius lies the famous Rhumerie de Chamarel. This exquisite distillery is located near the "Terres de Couleurs de Chamarel", one of the most visited tourist attractions in Mauritius.
The Ron Colón story begins in 2018 with two fellow friends, Thurman Wise and Pepijn Janssens. With a combined 20 years of experience in the spirits industry, Janssens and Wise spent a lot of time traveling the world and exploring new markets for emerging brands.
We are the spirit of the Seychelles. We fill each bottle with the character of our 100 islands, our craft and our people. The result - a glimpse into our remote paradise. Born on these islands, made from these islands, and welcoming everything and everyone on the horizon to be a part of our journey. Including what we have yet to discover.
This rum from Nicaragua is definitely a premium spirit. The sugar cane for the Flor de Caña is cultivated in own cultivation - and that for over 100 years. The constant climate and mineral-rich soil ensure optimal growth. After careful distillation, the rum matures in American oak barrels in traditional, non-air-conditioned warehouses.
In the Venezuelan distillery Carúpano, incidentally the oldest distillery in Venezuela, the water used to produce the rums comes either from a spring or a deep well, ensuring greater purity and guaranteeing that no undesirable odors or flavors are created.
Schotman holds the patent for making Peated Rum. What a journey it is! Started with a small 10 liter kettle to see if the taste of the smoke could be captured. When this was successful, this experimental Peated Rum was allowed to rest on a small barrel to see how the taste developed.
In the 1960s, founder Jonny Croft's father worked as a doctor in Papua New Guinea. While creating his Spiced Rum, Jonny was looking for a pure, tropically aged rum from the South Pacific and was fascinated by his father's stories of the cargo cults he had encountered.