Allegheny Distilling (Maggie’s Farm Rum)
Allegheny Distilling (Maggie’s Farm Rum) has been making rum in Pittsburgh, Pennsylvania since 2013. These are the rums they’re currently producing:
Maggie’s Farm White Rum, a pot-distilled, Louisiana turbinado sugar-based rum that’s rested up to 6 months in stainless steel tanks and bottled at 80 proof.
Maggie’s Farm Spiced Rum, a version of the base used in their White Rum that’s infused with a natural blend of spices and bottled at 80 proof with no added sweeteners.
Maggie’s Farm 50/50 Dark Rum, a blend of the base used in their White Rum and a 12-year column-distilled, molasses-based rum imported from Trinidad. The blend gets aged 6-9 months in used rum casks. A small amount of fermented molasses is added before it’s bottled at 80 proof.
Maggie’s Farm Pineapple-Infused 50/50 Dark Rum, which is made in the same fashion as the 50/50 Dark Rum with two key differences: before blending and aging, fresh pineapple meat is macerated in the Trinidadian rum for two weeks, and the White Rum is distilled with pineapple meat and bark.
Maggie’s Farm Queen’s Share Rum, which is made by re-distilling a collection of tails from their normal rum distillations. It’s produced in a variety of finishes, including double oak, sherry, rum barrel-aged, bourbon barrel-aged, and rye whiskey barrel-aged.
Maggie’s Farm Airline Overproof Rum, an uncut version of their White Rum bottled at 140 proof in 100ml bottles—the maximum alcohol content and volume allowed on commercial flights in the U.S.