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Alabama

John Emerald Distilling Company

Making Rum in Opelika, Alabama Since 2014

Current Rums Available:

• Spurgeon’s Barrel Aged Rum, a hybrid pot/column-distilled, Alabama cane syrup- and Mauritian muscovado sugar-based rum that’s aged for two years in charred American white oak barrels that previously held John Emerald’s Single Malt Whiskey. Bottled at 86 proof.

• Gene’s Spiced Rum, a version of the same base used in their Spurgeon’s Rum that’s infused with natural spices and local pecans. Bottled unaged at 80 proof.

Alaska

Ursa Major Distilling

Making Rum in Fairbanks, Alaska Since 2014

Current Rums Available:

• Fairbanks Sourdough Rum, a double pot-distilled, brown sugar-based rum that’s fermented with 60-year-old sourdough rather than a typical yeast you’d find in rum production. Bottled unaged at 80 proof with no added sweeteners, flavors, or colors, according to the distillery.

Arizona

Desert Diamond Distillery

Making Rum in Kingman, Arizona Since 2009

Current Rums Available:

• Gold Miner Rum, a column-distilled, molasses based rum that’s bottled unaged at 80 proof.

• Gold Miner Dark Rum, a version of the standard Gold Miner Rum that’s aged for “several months” (exact amount not specified) with American and French white oak chips. Bottled at 80 proof.

• Gold Miner Barrel Reserve Rum, a version of their Gold Miner Rum that’s aged 2-5 years in lightly toasted new white oak barrels. Bottled at 80 proof.

• Gold Miner Agave Rum, a version of their Gold Miner Dark Rum that’s sweetened with agave nectar and other natural flavors. Bottled at 70 proof.

Thumb Butte Distillery

Making Rum in Prescott, Arizona Since 2013

Current Rums Available:

• Escalante Dark Rum (Discontinued), a Panela sugar-based rum that’s aged in American white oak barrels. It is currently discontinued due to “inconsistencies in production,” according to a message from the distillery’s Facebook page.

Arkansas

Rock Town Distillery

Making Rum in Little Rock, Arkansas Since 2010

Current Rums Available:

• Rock Town Arkansas Barrel Aged Rum, a pot-distilled, brown sugar-based rum that’s aged in the distillery’s used whiskey barrels bottled for five years and bottled at 80 proof.

California

California Spirits Company

Making Rum in San Marcos, California Since 2014

Current Rums Available:

• INNOVO White Rum, a molasses-based rum that’s pot distilled over six times and and bottled unaged at 80 proof.

Charbay Distillery

Making Rum in Ukiah, California Since 2005

Current Rums Available:

• Charbay Double Aged Rum, a limited release double pot-distilled, cane syrup-based rum that was distilled in 2005. It spent five years aging in stainless steel and then another three years in used French Oak barrels that previously held Chardonnay. It was bottled at full cask strength (136.8 proof), uncut, unfiltered, and unblended. In 2016, 120 of the 465 cases were released.

Cutwater Spirits

Making Rum in San Diego, California Since 2007

(formerly Ballast Point)

Current Rums Available:

• Three Sheets Rum, a hybrid pot/column-distilled, pure cane sugar-based silver rum that’s bottled unaged at 80 proof.

• Three Sheets Barrel Aged Rum, a version of the base from their Three Sheets Rum that’s aged at least two years in new American white oak barrels and bottled at 80 proof.

• Three Sheets Cask Strength Rum, a version of their Barrel-Aged Rum that spends additional time aging in new charred (#3) American white oak barrels before it’s bottled from single barrels at cask strength (which is around 128 proof).

• Three Sheets Spiced Rum, a version of Three Sheets Rum that is infused with a blend of seven spices and bottled at 80 proof.

• Bali Hai Tiki Gold Rum, a hybrid pot/column-distilled, pure cane sugar-based rum that’s naturally flavored with pineapple and coconut. Bottled at 80 proof.

Essential Spirits Alambic Distillery

Making Rum in Mountain View, California Since 2006

Current Rums Available:

• Sergeant Classick Silver Rum, a pot-distilled, Hawaiian molasses-based rum that’s bottled unaged at 80 proof.

• Sergeant Classick Gold Rum, a version of the base used in their Silver Rum that’s briefly introduced to wood oak chips before it’s bottled unaged at 80 proof.

Greenbar Distillery

Making Rum in Los Angeles, California Since 2009

Current Rums Available:

• Crusoe Silver Rum, a column-distilled, molasses-based rum that’s fermented with white wine yeast and bottled unaged at 80 proof. No added colors or sweeteners.

• Crusoe Spiced Rum, a naturally spiced version of the base used in their Silver Rum that gets its color from added molasses. Bottled at 80 proof.

Liberty Call Distilling

Making Rum in San Diego, California Since 2013

Current Rums Available:

• San Diego County White Rum (Navy Strength), a pot-distilled, evaporated cane juice-based rum that’s fermented with wine yeast and a proprietary dunder. Bottled unaged at 123 proof.

• San Diego County Spiced Rum, a version of the base used in their White Rum that’s re-distilled with eight spices. It’s rested in charred oak barrels and bottled at 90 proof with added caramel that’s made from the same evaporated cane juice used to make the rum.

Lost Spirits Distillery

Making Rum in Monterey and Los Angeles, California Since 2013

Current Rums Available:

• Lost Spirits Navy Style Rum, a double pot-distilled, Grade A molasses-based rum aged for less than one week in a Targeted Hyper-Esterification Aging (THEA) reactor designed to reproduce the effects of traditional aging. Bottled at 122 proof. No added sugar, flavors, or colors. No chill filtering.

• Lost Spirits Cuban Inspired 151 Rum, a double pot-distilled, Grade A molasses-based rum aged using the same THEA process as their Navy Style Rum. Bottled at 151 proof. No added sugar, flavors, or colors. No chill filtering.

Malahat Spirits Co.

Making Rum in San Diego, California Since 2012

Current Rums Available:

• Malahat Rum, a pot-distilled, molasses-based rum that’s bottled unaged at 80 proof.

• Malahat Cabernet Barrel Aged Rum, an aged version of the based used in their Malahat Rum that spends over two years in used Cabernet Sauvignon barrels. Bottled at 92 proof.

• Malahat Spiced Rum, a naturally spiced version of the base used in their Malahat Rum that’s bottled at 80 proof.

• Malahat Ginger Rum, a version of the base used in their Malahat Rum that’s infused with real ginger and bottled at 70 proof.

• Malahat Black Tea Rum, a version of the base used in their Malahat Rum that’s infused with black tea leaves and bottled at 70 proof.

Old Harbor Distilling

Making Rum in San Diego, California Since 2015

Current Rums Available:

• Barrelflag Navy Strength Rum, a hybrid pot/column-distilled rum made from a blend of blackstrap molasses, table grade molasses, and evaporated cane juice. Bottled unaged at 114 proof.

Stark Spirits

Making Rum in Pasadena, California Since 2013

Current Rums Available:

• California Silver Rum, a double pot-distilled, molasses- and cane sugar-based rum that’s bottled unaged at 86 proof.

• California Silver 151 Rum, an overproof version of the base used in their Silver Rum that’s bottled unaged at 151 proof.

• California Gold Rum, an aged version of the base used in their Silver Rum that spends one to two years (until it has “the right color and flavor for our taste,” according to the distillery) in new American white oak barrels. It’s proofed down to 92 proof from its 125 barrel strength before bottling.

St. George Spirits

Making Rum in Alameda, California Since 2010

Current Rums Available:

• California Agricole Rum, a pot-distilled, fresh California cane juice-based rum that’s bottled unaged at 86 proof.

• California Reserve Agricole Rum, an aged version of the base used in their California Agricole Rum that spent four years in French oak barrels. Bottled at 80 proof as a limited release.

Sutherland Distilling Company

Making Rum in Livermore, California Since 2012

Current Rums Available:

• Diablo’s Shadow Silver Rum, a hybrid pot/column-distilled, raw cane sugar-based rum that’s bottled unaged at 90 proof.

• Diablo’s Shadow California Gold Barrel Aged Rum, a version of the base used in their Silver Rum that’s aged for a minimum of one year in new American white oak barrels and bottled at 85 proof.

• Diablo’s Shadow Navy Strength Barrel Aged Rum, a version of the base used in their Silver Rum that’s aged for a minimum of one-and-a-half years in new American white oak barrels and bottled at near cask strength (117 proof).

Wright & Brown Distilling Company

Making Rum in Oakland, California Since 2016

Current Rums Available:

• Wright & Brown Aged Rum, a double pot-distilled, Georgia blackstrap molasses-based rum that’s aged in a combination of new charred American white oak barrels, used bourbon barrels, and toasted oak barrels for two years. Non-chill filtered and bottled at 96 proof with no added flavors or colors.

• Wright & Brown Single Barrel Rum, a single pot-distilled, Georgia blackstrap molasses-based rum that’s distilled to proof and aged for two-and-a-half to three years in a variety of barrel types (including Limousin oak and used brandy barrels). Non-chill filtered and bottled at varying proofs with no added flavors or colors.

Colorado

Downslope Distilling

Making Rum in Centennial, Colorado Since 2009

Current Rums Available:

• Downslope White Rum, a pot- and column-distilled, dried Maui cane juice-based rum that’s carbon filtered and bottled unaged at 80 proof.

• Downslope Gold Rum, a version of the base used in their White Rum that’s aged three to six months in new, medium toasted American and French oak barrels and bottled at 80 proof. No added sugars, flavors, or colors.

• Downslope Wine Barrel Aged Rum, a version of the base used in their White Rum that’s aged in a variety of wine barrels for six to nine months and bottled for limited releases. Each release comes from a single barrel.

• Downslope Vanilla Rum, a version of the base used in their White Rum that’s infused with a blend of Tahitian and Indonesian vanilla beans and bottled at 80 proof.

Montanya Distillers

Making Rum in Crested Butte, Colorado Since 2011, and in Silverton, Colorado from 2008-2011

Current Rums Available:

• Montanya Platino Rum, a pot-distilled, raw sugar-based rum that spends one year in American white oak barrels that previously held both Colorado whiskey and Montanya’s Oro Rum. Its color is removed with a coconut husk filter before it’s bottled at 80 proof.

• Montanya Oro Rum, a version of the base used in their Platino rum that’s aged for one year in American white oak barrels that previously only held Colorado whiskey. A small amount of caramelized Colorado wildflower honey is added before it’s bottled at 80 proof.

• Montanya Exclusiva Rum, which is made like their Oro Rum, but with a 30-month aging period (rather than 12) in the same used whiskey barrels. It then spends another six months in French oak barrels that previously held Cabernet Sauvignon and Port before it’s bottled at 80 proof.

• Montanya Aniversaria Rum, a version of the base used in their Platino Rum that spent three-and-a-half years in used bourbon barrels, four months in French oak barrels that previously held Cabernet Sauvignon and Port, and two months finishing in a used white oak barrel that previously held bourbon from Peach Street Distillers. Bottled at 80 proof. This is a limited 325-bottle release.

Spirit Hound Distillers

Making Rum in Lyons, Colorado Since 2013

Current Rums Available:

• Mountain Bum Rum Silver, a double pot-distilled, Caribbean molasses- and cane sugar-based rum that’s bottled unaged at 80 proof.

• Mountain Bum Rum Aged, an aged version of their Silver Rum that spends at least six months in American white oak barrels that previously held their own Spirit Hound Straight Malt Whisky. Bottled at 80 proof.

Delaware

Beach Time Distilling

Making Rum in Lewes, Delaware Since 2015

Current Rums Available:

• Beach Time Rum, a double pot-distilled, molasses- and raw cane sugar-based rum that’s fermented with two yeast strains. Dunder is also added during fermentation. Bottled at 80 proof.

• Beach Gold Rum, a version of their Beach Time Rum that’s aged for two years in new charred white oak barrels. Bottled at 80 proof.

• Beach Fire Spiced Rum, a version of their Beach Time Rum that’s infused and colored with natural spices and flavors. Bottled at 80 proof.

• Beach Nut Rum, a version of their Beach Time Rum that’s infused with toasted coconut chips. Bottled at 80 proof.

• Beach Plum Rum, a version of their Beach Time Rum that’s infused with Delmarva Beach plums for six to eight weeks before being bottled at 61 proof.

• Beach Java, a version of their Beach Time Rum that’s infused with freshly roasted coffee beans and bottled at 80 proof.

Dogfish Head Distilling Company

Making Rum in Rehoboth Beach and Milton, Delaware Since 2002

Current Rums Available:

• Dogfish Head Mixing Rum, a double pot-distilled, Grade A molasses-based rum that’s fermented with their proprietary “Doggie” yeast. Bottled unaged at 80 proof.

• Dogfish Head Barrel Honey Flavored Rum, a double pot-distilled, Grade A molasses-based rum that’s diluted to about 110 proof before aging in new char #3 American white oak barrels for a little over a year. After aging, they dilute the rum to 80 proof and add local honey before bottling. This is an evolved version of their original Brown Honey Rum.

Florida

Alligator Bay Distillers

Making Rum in Punta Gorda, Florida Since 2015

Current Rums Available:

• Alligator Bay White Rum, a double pot- and column-distilled, Florida blackstrap molasses-based rum that comes off the still at 160 proof and is bottled unaged after it’s diluted to 80 proof with reverse-osmosis water.

• Alligator Bay Sun Gold Rum, a version of their White Rum that’s oak chip aged for 40 days. Black mangrove honey and sugar are added for flavoring and additional sweetness before it’s proofed down to 80 proof before bottling.

• Alligator Bay Dark Rum, a version of their White Rum that’s aged in charred (#3) American white oak barrels for at least 12 months. Dark chocolate syrup is added for chocolate flavor after aging and the rum is proofed down to 80 proof before bottling.

• Alligator Bay Spiced Rum, a spiced version of their White Rum that’s bottled at 70 proof.

• Alligator Bay Saba Treasure Rum, a version of their White Rum that’s infused with fennel and bottled at 80 proof.

Bahama Blue Spirits

Bahama Blue Rum Has Been Produced and Bottled by Private Label Distillery in Aurora, Colorado Since 2015 for Abaco Marketing & Investment Inc., a Naples, Florida-based Company

Current Rums Available:

• Bahama Blue Premium Rum, a triple continuous column-distilled, Brazilian sugarcane-based rum with added blue coloring that’s bottled at 80 proof.

Big Cyprus Distillery

Making Rum in Miami, Florida Since 2015

Current Rums Available:

• Hell’s Bay Rum, a pot-distilled, molasses and cane sugar-based rum that’s aged five to seven months in new charred American oak barrels and bottled at 90 proof.

• Hell’s Bay Orange Spiced Rum, a version of their Hell’s Bay Rum that’s infused with orange peels, a blend of Florida citrus, spices, and mangrove honey. Bottled at 80 proof.

Black Coral Rum

Making Rum in Riviera Beach, Florida Since 2015

Current Rums Available:

• Black Coral Rum, a reflux-distilled (it’s a custom built reflux still that the distillery says behaves more like a pot still), Florida molasses-based rum that’s aged in both new charred white oak barrels and another type of barrel the distillery mysteriously describes as “other.” After six months, the barrel-aged rums are blended and filtered with a coconut husk carbon filtration method and bottled at 80 proof.

• Black Coral Spiced Rum, an unfiltered version of their Black Coral Rum that’s infused with natural spices and bottled at 80 proof.

Cape Spirits Inc. (Wicked Dolphin Rum)

Making Rum in Cape Coral, Florida Since 2012

Current Rums Available:

• Wicked Dolphin Silver Reserve Rum, a Florida brown sugar- and molasses-based rum that’s pot-distilled 10 times before aging in used bourbon barrels for two to three years. Bottled at 80 proof. No sweeteners or coloring agents added.

• Wicked Dolphin Gold Reserve Rum, which starts with the same base as their Silver Reserve, but is aged for three years in used bourbon barrels and bottled at 80 proof. No sweeteners or coloring agents added.

• Wicked Dolphin Spiced Rum, a blend of their Silver Reserve and an aged rum that’s flavored with natural spices, vanilla, and Florida orange peels. It’s sweetened with local honey and bottled at 80 proof.

• Wicked Dolphin Crystal Rum, an unaged version of the base used in their Silver Reserve Rum. Bottled at 80 proof.

• Wicked Dolphin Coconut Rum, a version of their Crystal Rum that’s blended with coconut water and other natural flavors and bottled at 80 proof.

• Wicked Dolphin Vanilla Bean Rum, a version of their Crystal Rum that’s flavored naturally with Madagascar vanilla beans and bottled at 60 proof.

• Wicked Dolphin Pine Island Mango Rum, a version of their Crystal Rum that’s blended with over-ripened Florida mangos and bottled at 60 proof.

• Wicked Dolphin Pineapple Rum, a version of their Crystal Rum that’s blended with charred pineapple and bottled at 60 proof.

Chef Distilled (Key West First Legal Rum Distillery)

Making Rum in Key West, Florida Since 2013

Current Rums Available:

• Key West First Legal Rum, an evaporated Demerara sugar based rum that goes through six distillations in a pot still. It comes out at 147 proof and is diluted to 80 proof with spring water before it’s bottled.

• Aged Key West Raw and Unfiltered Rum, a version of their First Legal Rum that’s aged five months in charred oak barrels that are salt cured in sea water from nearby Simonton Beach. Bottled at 80 proof.

• Key West Local Rum, a version of their First Legal Rum bottled specifically for local bars in the Key West area. It’s distilled at a higher temperature and bottled at 80 proof.

• 105 Simonton Rum, a version of the Aged Raw and Unfiltered Rum that’s aged an additional 105 days and bottled at 105 proof.

• Bad Bitch Rum Spanish Marie, a version of their First Legal Rum that’s aged 12-17 months in seven-year-old red wine barrels and bottled at 80 proof.

• Key West Duval Street Spiced Rum, a version of their First Legal Rum that’s infused with cardamom, cloves, vanilla beans, allspice, three citrus spices, and basil. Bottled at 80 proof.

• Key West Devil’s Rum, a version of their First Legal Rum that’s infused with cinnamon leaf oil and orange zest. Bottled at 70.4 proof.

• Chef’s Vanilla Brûlée Dark Rum, a version of their First Legal Rum infused with vanilla beans that are sliced down the middle and rolled in pure Florida sugar cane. Bottled at 80 proof.

• Chef’s Key Lime Rum, a version of their First Legal Rum that’s infused with fresh juice and rinds from local limes and bottled at 80 proof.

• Chef’s Mojito Mint Rum, a version of their First Legal Rum that’s naturally flavored with mint and bottled at 80 proof.

• Chef’s Glazed Pineapple Rum, a version of their First Legal Rum that’s naturally flavored with pineapple and bottled at 80 proof.

• Chef’s Green Coconut Rum, a version of their First Legal Rum that’s naturally flavored with young coconut and bottled at 80 proof.

Citrus Distillers

Making Rum in Riviera Beach, Florida Since 2012

Current Rums Available:

• Canes & Grains Sweet Citrus Rum, a hybrid pot/column-distilled, molasses- and cane sugar-based rum that’s infused with cold pressed oranges and bottled at 80 proof. (Citrus Distillers is a private label distillery, and Canes & Grains is a brand they’ve created.)

Copper Bottom Craft Distillery

Making Rum in Holly Hill, Florida Since 2015

Current Rums Available:

• Copper Bottom Silver Rum, a hybrid pot/column-distilled, dehydrated cane juice-based rum that’s bottled unaged at 80 proof.

• Copper Bottom Gold Rum, an aged version of the base used in their Silver Rum that spends 18 months in used bourbon barrels before it’s bottled at 80 proof.

• Copper Bottom Beer Barreled Rum, a series of limited release bottlings of the base used in their Silver Rum that’s aged in barrels that previously held various types of beer. Past releases have been aged in used Coconut Ale and used Imperial Stout barrels. The proof varies depending on the release.

Drum Circle Distilling

Making Rum in Sarasota, Florida Since 2007

Current Rums Available:

• Siesta Key Gold Rum, a pot-distilled, Florida molasses-based rum that’s aged in used bourbon barrels. The most recent batch is a blend of three- to eight-year-old rums that spent an additional eight months aging in used port wine barrels. It’s bottled at 80 proof with no sweeteners or coloring agents added.

• Siesta Key Silver Rum, a column-distilled, Florida molasses based rum that’s bottled unaged at 80 proof.

• Siesta Key Spiced Rum, a version of their Silver Rum that’s infused with natural spices and added honey for sweetness and flavor. Bottled at 70 proof.

• Siesta Key Beer Barrel Spiced Rum, a version of their Spiced Rum that’s aged in a variety of used beer barrels and released in limited batches.

• Siesta Key Distiller’s Reserve Spiced Rum, a version of their Spiced Rum that’s aged with the solera method in charred oak barrels and released in limited batches. Bottled at 80 proof.

• Siesta Key Toasted Coconut Rum, a version of their Silver Rum that’s infused with real toasted coconut and natural spices. Honey is added before it’s bottled at 70 proof.

Florida Rum Company

Making Rum in Fort Lauderdale, Florida Since 2017

(Florida Rum Company’s products are currently produced by South Florida Distillers.)

Current Rums Available:

• Ziami Platinum Rum, a hybrid pot/column-distilled, Florida molasses-based rum that’s aged in used bourbon barrels for four months and charcoal-filtered to remove the color. Bottled at 80 proof.

• Ziami Ruby Rush Rum, a version of the base used in their Platinum Rum that’s flavored with natural pink grapefruit extract, sweetened, and colored with a natural, vegetable-based coloring agent. Bottled at 70 proof.

Key West Distilling

Making Rum in Key West, Florida Since 2011

Current Rums Available:

• Rumbunctious Original Rum, a hybrid pot/column-distilled, Costa Rican cane sugar- and Florida blackstrap molasses-based rum that’s bottled unaged at 80 proof.

• Rumbunctious Gold Rum, a version of their Original Rum that’s aged in charred American white oak barrels for an unspecified amount of time. Bottled at 80 proof.

• Rumbunctious Spiced Rum, a version of their Original Rum that’s flavored with natural spices and Madagascar vanilla beans. No artificial flavors or color added according to the distiller. Bottled at 80 proof.

• Key West Distilling Max Overproof Rum, a version of their Original Rum that’s bottled at 153 proof.

List Distillery

Making Rum in Fort Myers, Florida Since 2015

Current Rums Available:

• Mr. Tom’s Spirits White Rum, a column-distilled, brown sugar-based rum that’s bottled unaged at 80 proof.

• Mr. Tom’s Spirits Dark Rum, a version of their White Rum with added caramel and vanilla flavor. Bottled at 80 proof.

• Mr. Tom’s Spirits Spiced Rum, a version of their White Rum with added spices. Bottled at 70 proof.

• Mr. Tom’s Spirits Coconut Rum, a version of their White Rum with added coconut flavor. Bottled at 42 proof.

• Mr. Tom’s Spirits Key Lime Pie Rum, a version of their White Rum with added key lime pie flavor. Bottled at 42 proof.

• Mr. Tom’s Spirits Apple Pie Rum, a version of their White Rum with added apple pie flavor. Bottled at 40 proof.

Marlin & Barrel

Making Rum in Fernandina Beach, Florida Since 2015

Current Rums Available:

• Bearing Light Rum, a double pot-distilled, Florida molasses based rum that’s bottled unaged at 80 proof.

• Bearing Amber Rum, a version of their Light Rum that’s aged 1-2 years in used whiskey barrels and bottled at 80 proof.

• Bearing 153 Proof Rum, an overproof version of their Light Rum that’s brought down to 153 proof with lesser proofed rums rather than water.

• Bearing Vanilla Bean Espresso Rum, a version of their Light Rum that’s infused with vanilla beans and roasted Cuban espresso beans. Bottled at 72 proof.

• Bearing Pineapple Rum, a version of their Light Rum with natural pineapple flavor. Bottled at 72 proof.

• Key West Distilling Max Overproof Rum, a version of their Original Rum that’s bottled at 153 proof.

Miami Club Rum

Making Rum in Miami, Florida Since 2011

Current Rums Available:

• Miami Club Rum, a hybrid pot/column-distilled, Florida molasses- and evaporated cane juice-based rum that’s aged for three years new American oak barrels, then filtered to remove the color and bottled at 84 proof.

NJoy Spirits

Making Rum in Weeki Wachee, Florida Since 2012

Current Rums Available:

• Florida Mermaid Rum, a pot-distilled, cane sugar-based rum that’s aged for three years and then blended with a pot-distilled, molasses-based Jamaican rum. The blend (which is 75% Florida rum and 25% Jamaican) is then aged an additional 90 days in the distillery’s own used rye whiskey barrels and bottled at 100 proof.

Rollins Distillery

Making Rum in Gulf Breeze, Florida Since 2012

Current Rums Available:

• Esprit de Krewe Rock ‘n Rum, a column-distilled, molasses-based rum that’s sweetened with rock candy and bottled at 80 proof.

• Esprit de Krewe Golden Rum, a column-distilled, molasses-based rum that’s matured with oak spirals for one year and bottled at 80 proof.

South Florida Distillers

Making Rum in Fort Lauderdale, Florida Since 2014

Current Rums Available:

• Fwaygo White Rum, a double pot-distilled, Florida molasses-based rum that’s bottled unaged at 80 proof.

• Fwaygo Single Barrel, a version of the base used in their White Rum that’s aged for at least one year in new charred American white oak barrels and bottled at 92 proof.

• Fwaygo Grilled Pineapple Rum, a version of the base used in their White Rum that’s infused with grilled, cinnamon- and sugar-dusted Florida pineapple (and the skins) for three months. The infused rum is then redistilled, blended with their barrel-aged rum, and bottled at 84 proof.

St. Augustine Distillery Co.

Making Rum in St. Augustine, Florida Since 2015

Current Rums Available:

• St. Augustine Pot Distilled Rum, a pot-distilled, cane syrup- and molasses-based rum that’s aged in the distillery’s own used bourbon barrels for 6-12 months and bottled at 90 proof.

St. Petersburg Distillery

Making Rum in St. Petersburg, Florida Since 2014

Current Rums Available:

• Old St. Pete Righteous Rum and Spice, a pot-distilled, molasses-based rum that’s infused with a blend of natural spices and bottled at 86 proof.

• Oak and Palm Spiced Rum, a pot-distilled, molasses-based rum that’s infused with natural spices. Caramel color is added before it’s bottled at 70 proof.

• Oak and Palm Coconut Rum, a version of the base used in their Spiced Rum that’s infused with real coconut and bottled at 70 proof.

Treasure Coast Spirits

Making Rum in Riviera Beach, Florida Since 2013

(Note: Treasure Coast Spirits’s products are distilled by Citrus Distillers.)

Current Rums Available:

• Code Silver Rum, a hybrid pot/column-distilled, molasses-based rum that’s bottled unaged at 80 proof.

• Code Spice Flavored Rum, a version of the base used in their Silver Rum with flavors, spices, and color added. Bottled at 70 proof.

• Code Key Lime Flavored Rum, a version of the base used in their Silver Rum with lime flavor added. Bottled at 70 proof.

• Code Mango Tango Flavored Rum, a version of the base used in their Silver Rum with mango flavor and color added. Bottled at 70 proof.

• Code Red Cinnamon Flavored Rum, a version of the base used in their Silver Rum with cinnamon flavor and color added. Bottled at 70 proof.

Winter Park Distilling Company

Making Rum in Winter Park, Florida Since 2010

Current Rums Available:

• Dog Island Rum, a triple pot-distilled, local molasses based rum that’s bottled unaged at 80 proof.

• Dog Island Beer Barrel Aged Rum, a version of their Dog Island Rum that’s aged in barrels that previously held red ale and bourbon for an unspecified amount of time. Bottled at 80 proof.

Georgia

Ghost Coast Distillery

Making Rum in Savannah, Georgia Since 2016

Current Rums Available:

• Ghost Coast Rum, a hybrid pot/column-distilled, Grade A Georgia molasses-based rum that’s aged in used bourbon barrels for one year and bottled at 80 proof.

• Ghost Coast Tiki Gold Rum, a version of the base used in their Ghost Coast Rum that’s aged in used bourbon barrels for one year and then infused with nine spices. Caramel color is added before it’s bottled at 80 proof.

Independent Distilling Company

Making Rum in Decatur, Georgia Since 2014

Current Rums Available:

• Independent White Rum, a double pot-distilled, Grade A molasses-based rum that’s bottled unaged at 80 proof.

• Independent Barrel Aged Rum, a version of the base used in their White Rum that’s aged in both new charred American white oak barrels and used bourbon barrels. Each batch is blended from barrels that have aged between 18 months and four years and bottled at 85 proof.

Richland Distilling Company

Making Rum in Richland, Georgia Since 2011

Richland Distilling Company is a single estate rum producer.

Current Rums Available:

• Single Estate Virgin Coastal Georgia Rum, a pot-distilled, cane juice based rum that rests just 60 days in toasted new American white oak barrels before bottling.

• Single Estate Old Georgia Rum, which starts the same as their Virgin Coastal rum, but is aged 32-40 months in more heavily charred new American white oak barrels.

• Single Estate Old Georgia Rum (Cask Strength), which is simply a version of the Old Georgia Rum that’s bottled between 105 and 120 proof.

• Single Estate Old Georgia Rum (Terrapin Barrel Exchange), a limited release of Old Georgia Rum that’s been through a collaborative aging process. For the first three years, it’s aged the usual way in new American white oak barrels. Then, those barrels are emptied and sent to Terrapin Brewing Company, where they’re used to age a Double India Pale Ale for a year. When the DIPA is finished, the barrels are sent back to Richland and the Old Georgia Rum is added back into the barrels for another year.

• Single Estate Old Georgia Rum (Chateau Elan Barrel Exchange), another limited release of Old Georgia Rum that’s aged in the same fashion as the Terrapin Barrel Exchange release. In this case, however, the barrels are exchanged with Chateau Elan Winery, where they are used to age Port before being returned to Richland to finish aging the rum.

Hawaii

Hali'imaile Distilling Company

Making Rum in Makawao, Kauai, Hawaii Since 2014

Current Rums Available:

• Mahina Premium Rum, a pot-distilled, turbinado sugar-based rum that’s infused with Kona coffee and additional flavors and spices. It’s diluted to 80 proof with Hawaiian spring water and bottled unaged.

Koloa Rum Company

Making Rum in Kalaheo, Kauai, Hawaii Since 2009

Current Rums Available:

• Koloa Kauai White Rum, a double pot-distilled, crystallized Hawaiian cane sugar-based rum that comes off the still at 160-180 proof and is diluted to 80 proof with filtered water from Mt. Waialeale aquifers. It’s bottled unaged.

• Koloa Kauai Gold Rum, a version of their White Rum with added caramel color and flavors. Bottled unaged at 80 proof.

• Koloa Kauai Dark Rum, a version of their White Rum with added caramel color and flavors. Bottled unaged at 80 proof.

• Kauai Reserve Aged Hawaiian Rum, a version of their White Rum that’s aged at least three years in charred American white oak barrels and bottled in 12-barrel batches at 92 proof. It contains no added sugar, color, or other ingredients, according to the distillery.

• Koloa Kauai Spice Rum, a version of their White Rum infused with a spice blend. Bottled at 80 proof with added caramel color.

• Koloa Kauai Coconut Rum, a version of their White Rum with natural coconut flavor added. Bottled at 80 proof.

• Koloa Kauai Coffee Rum, a version of their White Rum that’s blended with locally grown, dark-roasted Kauai Coffee and additional Hawaiian cane sugar. Bottled at 68 proof.

Manulele Distillers

Making Rum in Kunia, Oahu, Hawaii Since 2014

Current Rums Available:

• Kō Hana Hawaiian Agricole Rum - KEA, an heirloom Hawaiian cane juice-based rum that’s first distilled with a pot still and then again with a column still. It’s then rested for at least three months in steel tanks before it’s bottled at 80 proof. The distillery offers various styles of their KEA rum that are distilled from different types of sugarcane.

• Kō Hana Hawaiian Agricole Rum - KOHO, an heirloom Hawaiian cane juice-based rum that’s distilled the same way as the KEA rum, but then aged in new American white oak barrels (char level 3) or used bourbon barrels for an unspecified amount of time. Bottled at 86 proof.

• Kō Hana Hawaiian Agricole Rum - KOA, a cask strength version of their KOHO rum that’s bottled only from select barrels that have a “perfect balance of flavor and character without the need for dilution,” according to the distillery. Bottled at 110-125 proof.

• Kō Hana Hawaiian Agricole Rum - KOKOLEKA, a version of their agricole rum that’s infused with heirloom Hawaiian cacao and blended with Maunawili honey. Bottled at 60 proof.

Indiana

18th Street Distillery

Making Rum in Hammond, Indiana Since 2018

Current Rums Available:

• 18th Street Distillery Rum, a pot-distilled, blackstrap molasses-based rum that’s bottled unaged at 90 proof.

Best Vineyards Winery and Distillery

Making Rum in Elizabeth, Indiana Since 2016

Current Rums Available:

• Best Distillery White Rum, a hybrid pot/column-distilled, molasses-based rum that’s bottled unaged at 80 proof.

Cardinal Spirits

Making Rum in Bloomington, Indiana Since 2015

Current Rums Available:

• Cardinal Spirits Tiki Rum, a column-distilled, evaporated cane juice- and molasses-based rum that’s fermented with a hefeweizen yeast and a wild yeast strain that grows on sugarcane. It comes off the still at just under 150 proof and is diluted to 80 proof before bottling.

• Cardinal Spirits Lake House Spiced Rum, a version of the base used in their Tiki Rum that’s infused with natural whole botanicals and spices and bottled at 80 proof with no flavor extracts or caramel color.

Cedar Creek Distillery

Making Rum in Martinsville, Indiana Since 2017

Current Rums Available:

• Pirate’s Cove White Rum, a pot-distilled, molasses- and cane sugar-based rum that’s bottled unaged at 80 proof.

• Raising Cane Rum, a version of the base used in their White Rum that’s aged in Indiana oak barrels for six months and bottled at 80 proof.

• Island Spice Spiced Rum, a version of the base used in their White Rum that’s infused with spices and other flavors and bottled at 80 proof.

• Pirate’s Punch Rum, a version of the base used in their White Rum with natural pineapple and key lime flavors added. Bottled at 60 proof.

Edwin Coe Spirits

Making Rum in Churubusco, Indiana Since 2016

Current Rums Available:

• Edwin Coe Rum, a double pot-distilled, evaporated cane juice-based rum that’s charcoal filtered and bottled unaged at 80 proof.

Hard Truth Distilling Company

Making Rum in Nashville, Indiana Since 2015

Current Rums Available:

• Hard Truth Rum, a double column-distilled, 50% cane sugar- and 50% molasses-based rum that’s filtered and bottled unaged at 80 proof.

Hotel Tango Distillery

Making Rum in Indianapolis, Indiana Since 2014

Current Rums Available:

• Romeo Rum, a hybrid pot/column-distilled, Black Pearl Select molasses-based rum that’s bottled unaged at 90 proof.

Huber’s Starlight Distillery

Making Rum in Borden, Indiana Since 2014

Current Rums Available:

• Starlight Distillery Silver Rum, a double pot-distilled, Caribbean molasses-based rum that’s bottled unaged at 80 proof.

• Starlight Distillery Spiced Rum, a version of the base used in their Silver Rum that’s infused with spices and bottled at 80 proof.

Iowa

Cedar Ridge Distillery

Making Rum in Swisher, Iowa Since 2005

Current Rums Available:

• Clearheart Rum, a double pot-distilled, first-boil molasses-based rum that’s cold filtered and bottled unaged at 80 proof.

• Cedar Ridge Dark Rum, an aged version of their Clearheart Rum that spends three years in used bourbon barrels. It’s blended in solera vats and bottled at 80 proof.

Iowa Distilling Company

Making Rum in Cumming, Iowa Since 2013

Current Rums Available:

• Steel Drum Rum, a pot-distilled, panela sugar- and Barbadian molasses-based rum that’s aged in new American white oak barrels for one year and bottled at 80 proof.

Paradise Distilling Company

Making Rum in Dubuque, Iowa Since 2013

Current Rums Available:

• Island Bay Rum, a column-distilled, cane sugar-based rum that’s bottled unaged at 90 proof.

• White Sand Rum, a version of the base used in their Island Bay Rum that’s infused with charred oak chips for seven weeks and bottled at 80 proof.

• Caribbean Mist Rum, a version of the base used in their Island Bay Rum that’s infused with the same charred oak chips that have previously been used to make their White Sand Rum. Bottled at 80 proof.

Illinois

CH Distillery

Making Rum in Chicago, Illinois Since 2014

Current Rums Available:

• CH Rum, a pot- and column-distilled, molasses-based rum that’s bottled unaged at 80 proof.

Copper Fiddle Distillery

Making Rum in Lake Zurich, Illinois Since 2013

Current Rums Available:

• Copper Fiddle Silver Rum, a pot-distilled, blackstrap molasses and cane sugar-based rum that’s bottled unaged at 80 proof.

• Copper Fiddle Gold Rum, a version of their Silver Rum that’s briefly aged in charred American white oak barrels that previously held Copper Fiddle Bourbon Whiskey. Bottled at 80 proof.

Tailwinds Distilling Company

Making Rum in Plainfield, Illinois Since 2012

Current Rums Available:

• Taildragger White Rum, a hybrid pot/column-distilled, first-boil molasses-based rum that’s bottled unfiltered and unaged at 80 proof.

• Taildragger Amber Rum, an aged version of their White Rum that spends at least two years in American white oak barrels that previously held rye whiskey. Bottled at 80 proof.

• Taildragger After Dark Rum, a version of their White Rum that’s aged at 115 proof in new charred (#4) French oak barrels for 4 weeks. While the barrels are charred, they add the same first-boil molasses used in the rum to the barrel. It caramelizes on the sides and adds color and flavor to the rum while it ages. It’s bottled at 115 proof with no additional color or sugar.

• Taildragger Coffee Rum, a version of their White Rum that’s infused with local, freshly roasted coffee beans for several days. Bottled at 60 proof with no artificial flavors or color.

• Taildragger Torched Coconut Rum, a version of their White Rum that’s infused with toasted natural coconut. Bottled at 60 proof with a “touch of sweetness” added, according to the distillery.

Kansas

Buck-U Distillery

Making Rum in Ottawa, Kansas Since 2017

Current Rums Available:

• Buck-U White Rum, a hybrid pot/column-distilled, cane sugar-based rum that’s bottled unaged at 80 proof.

• Buck-U Spiced Rum, a version of the base used in their White Rum that’s infused with natural spices and bottled at 75 proof.

• Buck-U Red Buck Rum, a version of the base used in their White Rum that’s aged in new white oak barrels for an unspecified amount of time and bottled at 80 proof.

Wheat State Distilling

Making Rum in Wichita, Kansas Since 2014

Current Rums Available:

• Wheat State Distilling White Rum, a hybrid pot/column-distilled (three times through the pot, once through the column), 90% Louisiana baker’s grade molasses- and 10% turbinado sugar-based rum that comes off the still at 160 proof. It’s chill filtered and bottled unaged at 80 proof.

• Wheat State Distilling Spiced Rum, a version of the base used in their White Rum that’s aged in used bourbon barrels for seven months and then infused with cinnamon sticks, vanilla beans, cloves, and fresh ginger. It’s chill filtered and bottled at 80 proof.

• Wheat State Distilling Aged Rum, a hybrid pot/column-distilled (once through the pot, once through the column), 90% Louisiana dark molasses- and 10% turbinado sugar-based rum with a much longer fermentation than their White Rum (22 days instead of 4 days). It comes off the still at 138 proof and is aged 9-14 months in used bourbon barrels. It’s then chill filtered and bottled at 90 proof.

Kentucky

Second Sight Spirits

Making Rum in Ludlow, Kentucky Since 2015

Current Rums Available:

• Second Sight Unbarreled Rum, a hybrid pot/column-distilled, molasses-based rum that’s bottled unaged at 80 proof.

• Second Sight Spiced Rum, a version of their Unbarreled Rum that’s infused with toasted French oak chips, spices, smoked green tea, and other flavors. Bottled unaged at 88 proof.

• Second Sight Bourbon Barreled Rum, an aged version of their base rum (Unbarreled Rum) that spends an unspecified amount of time in used bourbon barrels before it’s bottled at 90 proof.

• Black Belly Navy Strength Rum, a version of their Unbarreled Rum that’s infused with a variety of black teas, spearmint, and vanilla beans. Bottled at 114 proof.

• Second Sight Smoked Cherry Rum, a version of their Unbarreled Rum that’s infused with smoked cherries, cherry wood, and cherry juice. Bottled at 58 proof.

Louisiana

Atelier Vie

Making Rum in New Orleans, Louisiana Since 2018

Current Rums Available:

• Calio Rum, a pot-distilled, Louisiana molasses-based rum that’s bottled unfiltered and unaged at 90 proof with no sugar, flavors, or color added.

Cajun Spirits Distillery

Making Rum in New Orleans, Louisiana Since 2012

Current Rums Available:

• Tresillo Rum, a hybrid pot/column-distilled, Louisiana cane sugar-based rum that’s aged for an unspecified amount of time, double charcoal filtered, and bottled at 80 proof.

Cane Land Distilling Company

Making Rum in Lakeland, Louisiana Since 2013

Cane Land Distilling Company is a single estate rum producer.

Current Rums Available:

• Cane Land Rhum Agricole, a pot-distilled, Louisiana cane juice-based rum that’s bottled unaged at 90 proof.

• Cane Land White Rum, a pot-distilled, blackstrap molasses- and unrefined sugar-based rum (60/40 split) that’s filtered five times and bottled unaged at 80 proof.

• Cane Land Dark Rum, a pot-distilled, 100% blackstrap molasses-based rum that’s rested in French oak cognac vats (previously used by Rémy Martin) and then finished in American oak barrels. Bottled at 80 proof with no added sweeteners.

• Cane Land Spiced Rum, a version of their White Rum that’s infused with natural flavors and caramel. Bottled at 80 proof.

• Cane Land Red Stick Rum, a cinnamon-flavored version of their White Rum that’s infused with canela bark (sometimes referred to as “true cinnamon”) and bottled at 69 proof.

Celebration Distillation

Making Rum in New Orleans, Louisiana Since 1995

Current Rums Available:

• Old New Orleans Crystal Rum, a double pot-distilled, Louisiana molasses-based rum that’s charcoal filtered and diluted down to 80 proof with ionized water before it’s bottled unaged.

• Old New Orleans Amber Rum, an aged version of the same base from their Crystal Rum that spends three to seven years in used bourbon barrels at 140-150 proof. It’s bottled blended at 80 proof.

• Old New Orleans 121 Crystal Rum, an overproof version of their Crystal Rum that’s only proofed down to 121 proof before bottling.

• Old New Orleans Cajun Spice Rum, a spiced version of the same base from their Crystal Rum that’s steeped with cinnamon, nutmeg, allspice, cloves, ginger, vanilla, chicory, and cayenne pepper for four to six weeks before it’s bottled at 80 proof.

Louisiana Distillers

Making Rum in Lacassine, Louisiana Since 2013

Current Rums Available:

• Bayou White Rum, a pot-distilled, unrefined Louisiana cane sugar- and molasses-based rum that’s bottled unaged after it’s diluted to 80 proof with triple-filtered water.

• Bayou Spiced Rum, a version of their base Bayou Rum that’s rested up to 30 days with a blend of creole baking spices and bottled at 80 proof. According to the distillery, its amber color comes from the spice blend.

• Bayou Single Barrel Rum, a version of their base Bayou Rum that’s aged for two years and four months in used rye whiskey barrels and bottled at 80 proof.

• Bayou Select Rum, a version of their base Bayou Rum that’s aged in used bourbon barrels for up to three years (with the traditional solera method) and bottled at 80 proof.

• Bayou XO Mardi Gras Rum, a version of their base Bayou rum that’s aged in used bourbon barrels for up to six years (with the traditional solera method) and bottled at 80 proof.

Lula Restaurant Distillery

Making Rum in New Orleans, Louisiana Since 2016

Current Rums Available:

• Lula Rum, a pot-distilled, Louisiana molasses- and raw cane sugar based rum that’s bottled unaged at 80 proof.

Roman Candy Rum

Making Rum in New Orleans, Louisiana Since 2014

Note: Roman Candy Rum is currently produced in Florida. There are plans for it to be distilled at NOLA Distillery in New Orleans once the distillery reopens.

Current Rums Available:

• Roman Candy Vanilla Flavored Rum, a molasses-based rum that’s column-distilled four times and flavored with vanilla. Bottled unaged at 70 proof.

• Roman Candy Chocolate Flavored Rum, a version of their base rum that’s flavored with chocolate and bottled unaged at 70 proof.

• Roman Candy Strawberry Flavored Rum, a version of their base rum that’s flavored with strawberry and bottled unaged at 70 proof.

Rank Wildcat Spirits

Making Rum in Acadiana, Louisiana Since 2012

Current Rums Available:

• Rank Wildcat Sweet Crude Rum, a hybrid pot/column-distilled, Louisiana cane syrup- and raw cane sugar-based rum that’s bottled unaged at 80 proof with no added sugar, flavor, or color.

• Rank Wildcat Black Gold Rum, a version of the base used in their Sweet Crude Rum that’s infused with charred American white oak staves and then finished in 10-gallon barrels (less than one year of total oak time). Bottled at 80 proof.

River Road Distillery

Making Rum in Paulina, Louisiana Since 2014

Current Rums Available:

• Kicking Mule White Rum, a hybrid pot/column-distilled, Louisiana molasses-based rum that’s bottled unaged at 80 proof.

• Kicking Mule Spiced Rum, a version of the base used in their White Rum that’s infused with spices and bottled at 80 proof with added caramel.

Roulaison Distilling Company

Making Rum in New Orleans, Louisiana Since 2016

Current Rums Available:

• Roulaison Traditional Pot Distilled Rum, a pot-distilled, Louisiana molasses-based rum that’s bottled unfiltered and unaged at 88.2 proof with no added sugar, flavor, or color.

• Roulaison Overproof Rum, a version of the base used in their Traditional Pot Distilled Rum that’s bottled unfiltered and unaged at 114.5 proof with no added sugar, flavor, or color.

• Roulaison Aged Rum, a series of single barrel batch releases all aged over one year in used bourbon barrels (at the time of this writing). Each release has its own “peculiarities,” as the distillery calls them, from wine yeast fermentations to cask strength bottlings. Details can be found on each release on the Single Barrel Releases page of Roulaison’s website.

• Roulaison Amer Herbal Rum Liqueur, a version of the base used in their Traditional Pot Distilled Rum that’s infused with herbs, roots, and spices and given a touch of local raw sugar. Bottled at 83.8 proof.

Maine

Bartlett Spirits of Maine Distillery

Making Rum in Gouldsboro, Maine Since 2010

Current Rums Available:

• Rusticator Rum, a pot-distilled, South American molasses-based rum that’s aged in French oak barrels for two years. Bottled at 90 proof.

Liquid Riot Bottling Company

Making Rum in Portland, Maine Since 2013

Current Rums Available:

• Dow’s Demise Dark Rum, a hybrid pot/column-distilled, blackstrap molasses- and evaporated cane juice-based rum that’s aged 17 months in used bourbon barrels. Bottled at 90 proof.

• Portland Rum Riot Rum, a hybrid pot/column-distilled, molasses-based rum that’s aged for over a year in used barrels from Maine Craft Distilling and New England distilling. This rum is a collaboration that combines recipes from all three distilleries. It’s released once a year and bottled at 90 proof.

Maine Craft Distilling

Making Rum in Portland, Maine Since 2013

Current Rums Available:

• Tashtego White Rum, a pot-distilled, Grade A molasses-based rum that’s charcoal filtered and bottled unaged at 80 proof.

• Ration Expedition Style Rum, a version of the base used in their White Rum that’s aged in heavily charred new American white oak barrels for two years and bottled at 90 proof.

• Queequeg Spiced Rum, a version of the base used in their White Rum that’s infused with spices and oak staves. Maine maple syrup is also added before it’s bottled unaged at 90 proof.

New England Distilling

Making Rum in Portland, Maine Since 2011

Current Rums Available:

• Eight Bells Rum, a direct fire pot-distilled, Caribbean molasses-based rum that’s aged in used bourbon barrels for over three years. Bottled at 90 proof.

Sebago Lake Distillery

Making Rum in Gardiner, Maine Since 2013

Current Rums Available:

• Sebago Lake Original Rum, a pot-distilled, molasses-based rum that’s infused with a blend of five aromatics and caramel. Bottled unaged at 80 proof.

• Spider Island Rum, which starts with the same base ingredients as the Original Rum, but contains some of the fringes of the “tails” phase of its distillation. The distillery also adds some molasses that’s caramelized at a very high temperature before it’s bottled unaged at 80 proof. They say the high temperature in the caramelization process causes the sugar to break down and impart smokiness rather than sweetness.

• Portland Barrel Rested Rum, a blend of their pot-distilled, molasses-based rums that have aged in used rye whiskey barrels for over a year. Bottled at 86 proof.

• KOPI Coffee Flavored Rum, a blend of their unaged rums and roasted Indonesian Sumatra coffee. Bottled at 80 proof.

Sweetgrass Winery and Distillery

Making Rum in Union, Maine Since 2005

Current Rums Available:

• Three Crow Rum, a pot-distilled, grade “A” molasses-based rum that’s aged in used bourbon barrels for one-and-a-half years. Bottled at 80 proof.

Wiggly Bridge Distillery

Making Rum in York, Maine Since 2013

Current Rums Available:

• Wiggly Bridge White Rum, a pot-distilled, Caribbean blackstrap molasses- and fancy molasses-based rum that’s bottled unaged at 80 proof. A dunder pit is used during fermentation.

• Wiggly Bridge Small Barrel Rum, an aged rum made from the same base as their White Rum that spends six months in the distillery’s own used bourbon barrels. Bottled at 80 proof.

Maryland

Blackwater Distilling

Making Rum in Stevensville, Maryland Since 2015

Current Rums Available:

• Picaroon White Rum, a hybrid pot/column-distilled, golden cane syrup-based rum that’s lightly carbon filtered and bottled unaged at 80 proof.

• Picaroon Gold Rum, a slightly higher proof version of their White Rum base with caramel (made at the distillery from evaporated cane juice) added. Bottled unaged at 84 proof.

• Picaroon Overproof White Rum, an unfiltered version of their White Rum that’s bottled unaged at 120 proof.

• Picaroon Dark Rum, an aged version of their base rum that spends 12-24 months in charred new American white oak barrels and is then blended with their unaged White Rum and a small amount of imported pot and column still rums from the French West Indies. Their house caramel is added before it’s bottled at 80 proof.

• Picaroon Solera Aged Rum, a hybrid-pot/column-distilled, golden cane syrup-based rum that’s fermented with two different yeast strains and blended with a blend of six- to eight-year-old Jamaican rums that were aged in used bourbon barrels. The blend is aged using the Solera method in charred new American white oak barrels, used bourbon barrels, used rye whiskey barrels, used port barrels, and used red wine barrels. Over time, Blackwater is decreasing the amount of the Jamaican rum blend that’s incorporated. Eventually, they plan for the Solera Aged Rum to be comprised entirely of their own rum.

• Picaroon Single Barrel Rum, a version of their base rum that spends one-and-a-half years in used bourbon barrels and then another year in used port barrels. Each batch comes from a single barrel and is bottled at 100 proof.

• Picaroon Coffee Rum Liqueur, a version of their base rum that’s infused with spices (including whole vanilla beans and allspice berries), sweetened with the distillery’s caramel syrup, and blended with locally roasted cold brew coffee. Bottled at 60 proof.

Lost Ark Distilling Company

Making Rum in Columbia, Maryland Since 2016

Current Rums Available:

• Lady Anne White Rum, a hybrid pot/column-distilled, molasses-based rum that’s bottled unaged at 80 proof.

• Terra Mariae Spiced Rum, a version of their White Rum base that’s infused with spices and bottled unaged at 80 proof.

• Toasted Hazelnut and Coffee Flavored Rum, a version of their White Rum base that’s infused with toasted hazelnuts and locally roasted cold brew coffee. Bottled unaged at 80 proof.

Lyon Distilling Company

Making Rum in Saint Michaels, Maryland Since 2013

Current Rums Available:

• Lyon White Rum, a double pot-distilled, blackstrap molasses- and evaporated cane juice-based rum that’s bottled unaged at 90 proof.

• Lyon Overproof White Rum, a version of their White Rum that’s bottled unaged at 126 proof.

• Lyon Dark Rum, a version of the same base used in their White Rum that’s colored with spirit caramel and bottled unaged at 90 proof.

• Lyon Sailors Reserve Rum, a version of their base rum that’s aged for 6-12 months in used 5- to 25-gallon bourbon barrels and bottled at 100 proof.

• Lyon Overproof French Oak Finished Rum, a version of their overproof (126) rum that’s infused with new French oak for four to eight weeks.

• Lyon 151 Rum, another overproof version of their White Rum that’s bottled unaged at 151 proof.

• Lyon Coffee Rum, a version of their base rum that’s blended with locally roasted coffee and bottled at 72 proof.

• Lyon Coconut Rum, a version of their base rum that’s infused with coconut and bottled at 60 proof.

MISCellaneous Distillery

Making Rum in Mount Airy, Maryland Since 2015

Current Rums Available:

• Risky Rum, a pot-distilled, blackstrap molasses- and dark brown sugar-based rum that’s bottled unaged at 80 proof. The distillery’s molasses and brown sugar are sourced from Domino Sugar in Maryland.

• Dew Point Rum, a version of the same base used to make their Risky Rum that’s infused with charred oak spirals for two months and bottled at 100 proof.

• Popi’s Finest Rum, a version of their base rum that’s aged around one year in new charred American white oak barrels and bottled at 100 proof. The exact aging time varies from batch to batch.

Seacrets Distilling Company

Making Rum in Ocean City, Maryland Since 2016

Current Rums Available:

• Seacrets Distilling Company White Rum, a column-distilled, molasses-based rum that’s bottled unaged at 80 proof.

• Seacrets Distilling Company Gold Rum, a version of the base used in their White Rum that’s aged in new American white oak barrels for an unspecified amount of time and bottled at 80 proof.

• Seacrets Distilling Company Spiced Rum, a version of the base used in their White Rum that’s infused with natural spices and then blended with barrel-aged rum, blackstrap molasses, and agave nectar. Bottled at 70 proof.

• Seacrets Distilling Company Coconut Rum, a version of the base used in their White Rum that’s infused with coconut and bottled at 60 proof.

Tobacco Barn Distillery

Making Rum in Hollywood, Maryland Since 2015

Current Rums Available:

• Tobacco Barn Rum, a column-distilled, molasses-based rum that’s aged for six months in used bourbon barrels and bottled at 80 proof.

• Big Z Rum, a special release of their base rum that was aged for one year in used bourbon barrels and bottled at 80 proof.

• Constellation Rum, a special release of their base rum that was aged in used bourbon barrels at sea aboard the U.S.S. Constellation for up to an additional year. The time spent at sea provided constant agitation of the rum and large fluctuations in temperature (from lows of 9 degrees to highs of 101 degrees).

• Dancing Bee Honey Flavored Rum, a version of their base rum with added locally produced honey.

Massachusetts

AstraLuna Brands

Making Rum in Medfield, Massachusetts Since 2015 and Sandwich, Massachusetts Since 2016

Current Rums Available:

• Cape Cod Great White Rum, a blend of pot-distilled, grade “A” molasses- and brown sugar-based rum and Caribbean rum that’s aged for six months. Bottled at 86 proof.

• Crook Jaw’s Cape Cod Amber Rum, a pot-distilled, grade “A” molasses-based rum that’s distilled multiple times and then aged for one to two years. It begins aging in used bourbon barrels and is then moved to used rye whiskey barrels before it’s finished in new American white oak barrels. Rums from various barrels are blended and bottled at 80 proof.

• Liberty Tree Boston Rum, a pot-distilled, molasses- and brown sugar-based rum that’s aged at least two years in new American white oak barrels and used bourbon barrels. Rums from various barrels are blended and bottled at 86 proof.

Berkshire Mountain Distillers

Making Rum in Sheffield, Massachusetts Since 2007

Current Rums Available:

• Ragged Mountain Rum, a pot-distilled, molasses-based rum aged in used Woodford Reserve bourbon barrels for an unspecified amount of time. After aging, it’s diluted to 80 proof with local spring water before bottling.

Bully Boy Distillers

Making Rum in Boston, Massachusetts Since 2011

Current Rums Available:

• Bully Boy Boston Rum, a hybrid pot/column-distilled, blackstrap and sweet molasses-based rum that’s aged in the distillery’s own used whiskey barrels for three years. Bottled at 80 proof.

• Bully Boy White Rum, a hybrid pot/column-distilled, high grade molasses-based rum that’s bottled unaged at 80 proof.

Boston Harbor Distillery

Making Rum in Boston, Massachusetts Since 2015

Current Rums Available:

• Lawley’s New England Small Batch Rum, a pot-distilled, distiller’s grade molasses-based rum that comes off the still at 160 proof and is bottled unaged at 80 proof.

• Lawley’s New England Small Batch Dark Rum, a version of the base used in their White Rum that’s vatted with oak staves and then bottled at 80 proof.

Deacon Giles Distillery

Making Rum in Salem, Massachusetts Since 2015

Current Rums Available:

• Liquid Damnation Rum, a hybrid pot/column-distilled, fancy molasses- and blackstrap molasses-based rum that’s bottled unaged at 80 proof.

• Friendship’s Bounty Spiced Rum, a spiced version of the same base from their Liquid Damnation Rum that’s bottled unaged at 80 proof. Spices include cacao nibs, Seville orange peel, Tahitian vanilla, and long pepper.

• Solera Costera Amber Rum, a version of their base rum that’s aged with the Solera method in new charred American white oak barrels for an unspecified amount of time. Bottled at 84 proof.

• Atomic Coffee Rum, a version of their base rum that’s infused with locally roasted coffee and bottled at 60 proof. This is a single batch release.

Dirty Water Distillery

Making Rum in Plymouth, Massachusetts Since 2012

Current Rums Available:

• What Knot White Rum, a pot-distilled, molasses- and turbinado sugar-based rum that’s bottled unaged at 80 proof.

• Better Knot Amber Rum, a version of the base used to make their White Rum that’s aged for at least one year in 15-gallon new American white oak barrels and used bourbon barrels. Bottled at 80 proof.

GrandTen Distilling

Making Rum in Boston, Massachusetts Since 2012

CURRENT RUMS AVAILABLE:

• Medford Rum, a pot-distilled, blackstrap molasses-based rum that’s fermented with wild New England yeast and aged in new charred American white oak barrels for up to three years. Rums aged three years, one year, and nine months are blended and bottled at 80 proof.

• New Medford Overproof Rum, a pot-distilled, blackstrap molasses- and cane juice-based rum that’s bottled unaged at 100 proof. (Formerly bottled as Rare Bird Overproof Rum.)

Ryan & Wood Distilleries

Making Rum in Gloucester, Massachusetts Since 2006

CURRENT RUMS AVAILABLE:

• Folly Cove Rum, a pot-distilled, Louisiana molasses-based rum that’s aged five to eight years in new charred American white oak barrels and bottled at 80 proof.

Privateer

Making Rum in Ipswich, Massachusetts Since 2011

Current Rums Available:

• True American Amber Rum, a molasses and real boil brown sugar based rum that is double-distilled in a pot still and pot-column hybrid still before aging 2-4 years in new American oak, used rum, bourbon, or brandy barrels.

• Navy Yard Rum, a 100% molasses based rum that is double-distilled like the Amber rum before aging for a minimum of two years in new American oak barrels.

• Queen’s Share Rum, which is redistilled from the tails of previous distillations to unlock a fuller, richer flavor. It ages for a minimum of two years in a barrel that “compliments the distillation’s unique character.”

• Silver Reserve Rum, an evaporated cane juice crystal and real boiled brown sugar based rum that is double-distilled like the others, but with more plates in the hybrid still for higher purity. It rests for 3 months in stainless steel tanks.

• Distiller’s Drawer Rum, single cask rum releases that often come from experimental distillations. Each bottling is different.

Short Path Distillery

Making Rum in Everett, Massachusetts Since 2014

Current Rums Available:

• Short Path Distillery Rum, a pot-distilled, blackstrap molasses-based rum that’s bottled unaged at 80 proof.

• Short Path Distillery Gold Rum, a version of the base used in their White Rum that’s aged in used whiskey barrels for one year and bottled at 80 proof.

South Hollow Spirits

Making Rum in North Truro, Massachusetts Since 2012

Current Rums Available:

• Twenty Boat Cape Cod Amber Rum, a double pot-distilled, molasses- and cane juice-based rum that’s proofed down to 115 after distillation and aged in used Chardonnay and used whiskey barrels for two to three-and-a-half years. The aged rums are blended (the Chardonnay barrel aged rums make up a larger portion of the blend) and bottled at 84 proof.

• Twenty Boat Cape Cod White Rum, a double pot-distilled, cane sugar-based rum that’s bottled unaged at 80 proof.

• Twenty Boat Cape Cod Spiced Rum, a blend of pot-distilled, molasses-based cane sugar-based rums that’s infused with a blend of locally produced spices that are steeped in the rum in stainless steel tanks for three weeks. Bottled at 95 proof with no artificial flavors or colors.

• Cask No. 03 Red Port Finish Reserve, a blend of pot-distilled, molasses-based and cane juice-based rums that’s aged a little over five months in red port wine barrels from the distillery’s vineyard and bottled at 98 proof. This is a small batch release.

• Cask No. 05 White Port Finish Reserve, a blend of pot-distilled, molasses-based and cane juice-based rums that’s aged four to five months in white port wine barrels from the distillery’s vineyard and bottled at 98 proof. This is a small batch release.

Triple Eight Distillery

Making Rum in Nantucket, Massachusetts Since 2003

Current Rums Available:

• Hurricane Rum, a blend of rum that’s distilled by Triple Eight Distillery and imported rums from various Central American and Caribbean distilleries. The Triple Eight rum has a sucanat cane sugar, evaporated cane juice, and molasses base with a long fermentation period of up to three weeks. They experiment with different distillation methods for the rum, including double pot still, column still, and pot and column still. Both the Triple Eight rum and the imported rums are aged in used bourbon barrels on Nantucket. Each batch of Hurricane Rum is a blend of these rums from an average of 10 barrels that range from four to twelve years old. The blend is diluted to 88.8 proof with Nantucket water (from a sole source aquifer) and bottled.

Michigan

Bier Distillery

Making Rum in Comstock Park, Michigan Since 2013

Current Rums Available:

• Devil’s Message Rum, a hybrid pot/column-distilled, evaporated cane juice-based rum that’s bottled unaged at 88 proof.

• Devil’s Message Planked Rum, a version of the base from their Devil’s Message Rum that’s aged in used whiskey barrels for an unspecified amount of time and bottled at 88 proof.

Coppercraft Distillery

Making Rum in Holland, Michigan Since 2013

Current Rums Available:

• Coppercraft White Rum, a pot-distilled, molasses (80%) and evaporated cane juice (20%) based rum that’s bottled unaged at 80 proof.

• Coppercraft Barrel Aged Rum, an aged version of the base from their White Rum that spends an unspecified amount of time in used bourbon barrels before it’s bottled at 80 proof and released in limited batches.

Copper Kettle Distilling Company

Making Rum in Prudenville, Michigan Since 2017

Current Rums Available:

• Copper Kettle White Rum, a pot-distilled, cane sugar-based rum that’s bottled unaged at 80 proof.

• Copper Kettle Spiced Rum, a version of the base used in their White Rum that’s infused with spices and bottled at 70 proof.

• Copper Kettle Salted Caramel Flavored Rum, a version of the base used in their White Rum with added caramel flavor. Bottled at 62 proof.

• Copper Kettle Butter Flavored Rum, a version of the base used in their White Rum with added butter flavor. Bottled at 62 proof.

Grand Traverse Distillery

Making Rum in Traverse City, Michigan Since 2013

Current Rums Available:

• Grand Traverse Silver Reserve Rum, a hybrid pot/column-distilled, grade “A” Caribbean molasses-based rum that’s bottled unaged at 80 proof.

• Grand Traverse Dark Reserve Rum, a version of the base rum used in the Silver Reserve that’s aged for three years in American and French oak barrels. Bottled at 86 proof.

Gray Skies Distillery

Making Rum in Grand Rapids, Michigan Since 2015

Current Rums Available:

• Gray Skies Silver Rum, a hybrid pot/column-distilled, Louisiana turbinado sugar-based rum that’s bottled unaged at 80 proof.

• Gray Skies Bartender’s Spiced Rum, a version of the base used in their Silver Rum that’s infused with natural spices and bottled at 90 proof.

Iron Fish Distillery

Making Rum in Thompsonville, Michigan Since 2016

Current Rums Available:

• Iron Fish Michigan White Rum, a pot-distilled, Caribbean molasses-based rum that’s bottled unaged at 80 proof with a touch of added local honey.

• Iron Fish Michigan Dark Rum, a version of the base used in their White Rum (including the added local honey) that’s aged in toasted oak barrels for one year and bottled at 82 proof.

Journeyman Distillery

Making Rum in Three Oaks, Michigan Since 2011

Current Rums Available:

• Road’s End Rum, an unaged, molasses based double pot-distilled rum.

• Road’s End Navy Strength Rum, an aged version of Road’s End Rum that spends one year in barrels previously home to Journeyman’s own Featherbone Bourbon.

Mammoth Distilling

Making Rum in Central Lake, Michigan Since 2015

Current Rums Available:

• Mammoth Rum, a hybrid pot/column-distilled, Louisiana blackstrap molasses-based rum that’s aged in used bourbon barrels for an unspecified amount of time and bottled at 80 proof.

New Holland Artisan Spirits

Making Rum in Holland, Michigan Since 2005

Current Rums Available:

• Freshwater Michigan Barrel Rum, a double pot-distilled, molasses- and cane sugar-based rum that comes off the still at 150 proof and is aged at least six months in a variety of barrels, including used wine barrels, used whiskey barrels, and new American white oak barrels. Rums from the barrels are blended, filtered, and bottled at 80 proof.

Northern Latitudes Distillery

Making Rum in Lake Leelanau, Michigan Since 2012

Current Rums Available:

• Manitou Passage Rum, a -distilled, blackstrap molasses-based rum that’s bottled unaged at 80 proof.

• Whaleback Spiced Rum, a version of the base used in their Manitou Passage Rum that’s infused with natural spices and botanicals and bottled at 100 proof.

Round Barn Distillery

Making Rum in Baroda, Michigan Since 2001

Current Rums Available:

• Red Sky Rum, a pot-distilled, blackstrap molasses-based rum that’s bottled unaged at 80 proof.

Ugly Dog Distillery

Making Rum in Chelsea, Michigan Since 2010

Current Rums Available:

• Ugly Dog Rum, a column-distilled, cane sugar-based rum that’s bottled unaged at 80 proof.

Minnesota

11 Wells Spirits

Making Rum in St. Paul, Minnesota Since 2014

Current Rums Available:

• Maelstrom Rum, a pot-distilled, dehydrated cane juice-based rum that’s bottled unaged at 84 proof.

• Boiler Room Rum, a pot-distilled, blackstrap molasses-based rum that’s bottled unaged at 84 proof.

Far North Spirits

Making Rum in Hallock, Minnesota Since 2013

Current Rums Available:

• Alander White Rum, a pot-distilled, demerara sugar- and Louisiana turbinado sugar-based rum that’s bottled unaged at 90 proof.

• Alander Aged Rum, a version of the base used in their White Rum that’s aged up to one year in the distillery’s own used rye whiskey barrels and bottled at 90 proof.

• Alander Spiced Rum, a version of the base used in their White Rum that’s infused with whole bean spices (“commonly found in Scandinavian baking,” according to the distillery) and bottled at 86 proof. No artificial color or flavors added.

Flying Dutchman Spirits

Making Rum in Eden Prairie, Minnesota Since 2016

Current Rums Available:

• Sailor’s Rantsoen Rum, a hybrid pot/column-distilled, cane sugar-based rum that’s bottled unaged at 80 proof.

Skaalvenn Distillery

Making Rum in Brooklyn Park, Minnesota Since 2015

Current Rums Available:

• Skaalvenn Distillery Rum, a hybrid pot/column-distilled, unrefined cane sugar-based rum that’s bottled unaged at 80 proof.

• Skaalvenn Distillery Habanero Rum, a version of the base used in their other rum that’s infused with habanero and Thai chili peppers and bottled at 80 proof.

Tattersall Distilling

Making Rum in Minneapolis, Minnesota Since 2016

Current Rums Available:

• Tattersall Blackstrap Rum, a pot-distilled, blackstrap molasses-based rum that’s bottled unaged at 90 proof.

Twin Spirits Distillery

Making Rum in Minneapolis, Minnesota Since 2016

Current Rums Available:

• M Rum, a pot-distilled, molasses-based rum that’s bottled unaged at 80 proof.

Mississippi

Charboneau Distillery

Making Rum in Natchez, Mississippi Since 2014

Current Rums Available:

• Charboneau White Rum, a hybrid pot/column-distilled, Louisiana raw sugar- and molasses-based rum that’s diluted to 80 proof with filtered Natchez city water and bottled unaged.

• Charboneau Gold Rum, a version of the same base used in their White Rum that’s aged five to twelve months in used bourbon barrels. Bottled at 80 proof.

Missouri

Copper Run Distillery

Making Rum in Walnut Shade, Missouri Since 2009

Current Rums Available:

• Copper Run White Rum, a direct fire pot-distilled, brown sugar- and blackstrap molasses-based rum that’s bottled unaged at 80 proof.

• Copper Run Overproof White Rum, a version of their White Rum that’s bottled unaged at 120 proof.

• Copper Run Island Gold Rum, a version of the base from their White Rum that’s aged in used cream sherry barrels for an unspecified amount of time and bottled at 80 proof.

StilL 630

Making Rum in St. Louis, Missouri Since 2012

Current Rums Available:

• Expedition Rum, a double pot-distilled, Grade A molasses-based rum that’s aged in new American white oak barrels for a little over two-and-a-half years and bottled at 81 proof.

Montana

Whistling Andy Distilling

Making Rum in Bigfork, Montana Since 2009

Current Rums Available:

• Whistling Andy White Rum, a pot-distilled, cane sugar- and blackstrap molasses-based rum that’s bottled unaged at 80 proof.

• Whistling Andy Hibiscus Coconut Rum, a version of the base used in their White Rum that’s infused with dried hibiscus flowers and coconut. Bottled at 80 proof with no artificial flavors or colors.

New Hampshire

Copper Cannon Distillery

Making Rum in West Chesterfield, New Hampshire Since 2016

Current Rums Available:

• Copper Cannon Clear Rum, a double pot-distilled, molasses-based rum that’s bottled unaged at 80 proof.

• Copper Cannon Aged Rum, a version of the base used in their Clear Rum that’s aged in new American white oak barrels for an unspecified amount of time and bottled at 80 proof.

• Copper Cannon Maple Rum, a version of the base used in their Clear Rum that’s infused with natural maple flavor and bottled at 80 proof.

• Copper Cannon Pumpkin Spiced Rum, a version of the base used in their Clear Rum that’s infused with natural pumpkin spice and bottled at 80 proof.

Flag Hill Distillery & Winery

Making Rum in Lee, New Hampshire Since 2013

Current Rums Available:

• Flag Hill White Rum, a pot-distilled, Grade A molasses-based rum that’s bottled unaged at 80 proof.

• Flag Hill Spiced Rum, a version of the base from their White Rum that’s aged in used bourbon barrels for nine months and then infused with natural spices. New Hampshire maple syrup is added for sweetening and flavor before it’s bottled at 80 proof.

Smoky Quartz Distillery

Making Rum in Seabrook, New Hampshire Since 2014

Current Rums Available:

• Granite Coast Rum, a column-distilled, Grade A molasses-based rum that’s fermented with champagne yeast and rested for two weeks before it’s diluted to 80 proof with New Hampshire spring water and bottled unfiltered.

New Jersey

Cooper River Distillers

Making Rum in Camden, New Jersey Since 2014

Current Rums Available:

• Petty’s Island Rum, a direct fire pot-distilled, molasses-based rum that’s bottled unaged at 90 proof.

• Petty’s Island Rye Oak Reserve Rum, a version of the base used in their Petty’s Island Rum that’s aged in used rye whiskey barrels for 13-16 months and bottled at 90 proof.

• Petty’s Island Driftwood Dream Spiced Rum, a version of the base used in their Petty’s Island Rum that’s aged on toasted applewood for a month and infused with natural cinnamon, coffee, vanilla, cloves, ginger, and allspice. The same molasses used in the rum’s base is added as a sweetener before it’s bottled at 80 proof.

Jersey Artisan Distilling

Making Rum in Fairfield, New Jersey Since 2013

Current Rums Available:

• Busted Barrel Silver Rum, a pot-distilled, Louisiana molasses-based rum that’s carbon filtered and bottled unaged at 80 proof.

• Busted Barrel Dark Rum, a version of the base used in their Silver Rum that’s aged in new American white oak barrels for 12-18 months and bottled at 80 proof.

• Morena Rum, a version of the base used in their Silver Rum that’s infused with roasted Brazilian coffee and bottled at 80 proof.

Jersey Spirits Distilling Company

Making Rum in Fairfield, New Jersey Since 2015

Current Rums Available:

• Boardwalk Rum, a Grade A molasses-based rum that’s column-distilled six times and proofed from around 160 down to 86 with distilled water before bottling.

• Boardwalk Barrel Aged Rum, a version of the base used in their Boardwalk Rum that’s aged in 5- and 10-gallon new American charred white oak and used bourbon barrels for six months before it’s bottled at 80 proof.

• Boardwalk Redrum Flavored Rum, a version of their Boardwalk Barrel Aged Rum that has sweet red cherries and estate cacao beans added to the barrels two-thirds of the way through the aging process. Bottled at 80 proof.

Nauti Spirits

Making Rum in Cape May, New Jersey Since 2017

Current Rums Available:

• Nauti Spirits Straw Rum, a hybrid pot/column-distilled, molasses-based rum that rests in second-use, new American white oak barrels for 30-90 days before it’s bottled at 82 proof.

New York

Albany Distilling Company

Making Rum in Albany, New York Since 2011

Current Rums Available:

• Quackenbush Original Albany Rum, a hybrid pot/column-distilled, Caribbean fancy grade molasses based rum that’s bottled unaged at 80 proof. No colorings or flavors added.

• Quackenbush Amber Rum, an aged version of the Original Albany Rum that spends an unspecified amount of time in used whiskey barrels before before it’s bottled at 80 proof. No colorings or flavors added.

Cacao Prieto

Making Rum in New York City, New York Since 2010

Current Rums Available:

• Cacao Prieto White Rum, a hybrid pot/column-distilled, Dominican cane juice based rum that’s fermented with wine yeast and bottled unaged at 90 proof.

• Don Rafael Cacao Rum, a hybrid pot/column-distilled, cane sugar and cacao nib based rum that’s aged one year in lightly and heavily toasted American oak barrels. Bottled at 80 proof with added sugar.

Lakeward Spirits

Making Rum in Buffalo, New York Since 2017

Current Rums Available:

• Inland Sea Rum, a column-distilled, molasses based rum that’s unaged and bottled at 80 proof.

• Fathoms Below Spiced Rum, a spiced version of the same base from their Inland Sea Rum that’s aged in charred American white oak barrels for an unspecified amount of time.

Montauk Distilling Company

Making Rum in Montauk, New York Since 2013

Current Rums Available:

• Montauk Black Sail Rum, a pot-distilled, molasses based rum that’s aged four years in heavily charred oak barrels. Bottled at 80 proof.

• Montauk Sunburn Cinnamon Flavored Rum, a pot-distilled, molasses based rum with natural cinnamon flavor. Bottled at 70 proof.

Montauk Rum Runners

Making Rum in Baiting Hollow, New York Since 2014

Current Rums Available:

• Montauk Rum Runners Coconut Flavored Rum, a column-distilled, molasses based rum with natural coconut flavor added. Bottled at 60 proof.

Sag Harbor Rum*

Making Rum in Baiting Hollow, New York Since 2014

Current Rums Available:

• Old Whalers Style Sag Harbor Rum*, an imported Trinidadian rum that’s aged for around one year in used bourbon barrels. It’s infused with fruits and spices during the aging and then bottled at 80 proof.

Still the One Distillery

Making Rum in Port Chester, New York Since 2010

Current Rums Available:

• Byram River Rum, a hybrid pot/column-distilled, molasses and cane juice based rum that’s fermented with wine yeast and bottled unaged at 80 proof.

Taconic Distillery

Making Rum in Stanfordville, New York Since 2013

Current Rums Available:

• Rolling Hills Rum (no longer in production), a column-distilled, molasses based rum that’s aged for two years in used bourbon barrels and then another few months in used rye whiskey barrels. It’s diluted to 80 proof with fresh spring water from the distillery’s farm and then bottled.

The Noble Experiment Distillery

Making Rum in New York City, New York Since 2012

Current Rums Available:

• Owney’s Distiller’s Reserve Rum, an unaged, Grade A molasses based rum that’s distilled in a hybrid pot/column still. The 164 proof distillate is diluted with filtered New York City tap water and bottled at 80 proof.

• Owney’s Rum, a blend of their Distiller’s Reserve Rum and an imported Dominican rum that’s been aged two years. The two rums are blended at still proof and cask strength, respectively, and then diluted to 80 proof with filtered New York City tap water.

• Owney’s Overproof Rum, an overproof version of their Distiller’s Reserve Rum that’s only diluted down to 130 proof before bottling.

• Owney’s Vanilla Bean Rum, a limited release of their Distiller’s Reserve Rum infused with vanilla beans and bottled at 80 proof.

• Owney’s Mint Rum, a limited release of their Distiller’s Reserve Rum infused with mint leaves and bottled at 80 proof.

• Owney’s Rosemary Rum, a limited release of their Distiller’s Reserve Rum infused with rosemary and bottled at 80 proof.

Report Coming Soon

Tuthilltown Spirits

Making Rum in Gardiner, New York Since 2012

Current Rums Available:

• Roggen’s Rum, pot-distilled, Louisiana blackstrap molasses based rum aged in new American oak barrels and used bourbon barrels for an unspecified amount of time and bottled at 80 proof. This was a limited release of 1,000 bottles. As of January 2019, Tuthilltown Spirits says they don’t have plans for additional rum releases in the near future.

Van Brunt Stillhouse

Making Rum in New York City, New York Since 2012

Current Rums Available:

• Due North Rum, a hybrid pot/column-distilled, Himalayan sugar based rum that’s aged in charred oak barrels for 16 months. Bottled at 80 proof.

Yankee Distillers

Making Rum in Clifton Park, New York Since 2015

Current Rums Available:

• Colonial White Rum, a hybrid pot/column-distilled, Caribbean and American molasses based rum that’s bottled unaged at 80 proof.

• Colonial Amber Rum, an aged version of the White Rum that spends several months (under six) in charred oak barrels that previously held their Yankee Distillers Rye Whiskey.

North Carolina

Broadslab Distillery

Making Rum in Johnston County, North Carolina Since 2011

Current Rums Available:

• Carolina Coast Silver Rum, a pot-distilled, table grade molasses and granulated sugar based rum that’s unaged and bottled at 80 proof.

• Carolina Coast Spiced Rum, a naturally spiced and flavored version of their Silver Rum that’s aged in used bourbon barrels for an unspecified number of months (less than one year) and bottled at 80 proof..

Report Coming Soon

Fair Game Beverage Co.

Making Rum in Pittsboro, North Carolina Since 2014

Current Rums Available:

• Fair Game Amber Rum, a pot-distilled, evaporated cane juice based rum that’s aged for 15 months in used bourbon barrels. Bottled at 80 proof.

• Fair Game Carolina Agricole Rum, a double pot-distilled, fresh cane juice based rum that’s aged for 20 months in used bourbon barrels. Bottled at 80 proof.

Report Coming Soon

H&H Distillery

Making Rum in Asheville, North Carolina Since 2016

Current Rums Available:

• Hazel 63 Rum, a hybrid pot/column-distilled, molasses based rum that’s aged for three months using new American and charred French oak spirals and an added oxygenation. Bottled at 80 proof.

Report Coming Soon

Lassiter Distilling Company

Making Rum in Knightdale, North Carolina Since 2016

Current Rums Available:

• Lassiter’s North Carolina Rum, a hybrid pot/column-distilled, molasses and unrefined cane sugar based rum that’s unaged and bottled at 80 proof.

• Lassiter’s North Carolina Amber Rum, an aged version of their North Carolina Rum that spends about two months in new American white oak barrels. Bottled at 80 proof.

• Lassiter’s Rum Au Café, a version of their North Carolina Rum that’s infused with locally roasted, ground coffee beans for 24-48 hours and then bottled at 80 proof.

Report Coming Soon

Muddy River Distillery

Making Rum in Belmont, North Carolina Since 2011

Current Rums Available:

• Silver Carolina Rum, a column-distilled, molasses based rum that’s unaged and bottled at 80 proof.

• Queen Charlotte’s Reserve Carolina Rum, a version of their Silver Carolina Rum that’s aged for one year in new American white oak barrels and bottled at 84 proof.

• Coconut Carolina Rum, a version of their Silver Carolina Rum with natural coconut flavor added. Bottled at 70 proof.

• Spiced Carolina Rum, a version of their Silver Carolina Rum with natural spices and flavors added. Bottled at 80 proof.

• Basil Carolina Rum, a version of their Silver Carolina Rum infused with locally grown basil.

Report Coming Soon

Outer Banks Distilling

Making Rum in Manteo, North Carolina Since 2015

Current Rums Available:

• Kill Devil Silver Rum, a pot-distilled, molasses based rum that’s unaged and bottled at 80 proof.

• Kill Devil Pecan Rum, a version of their Silver Rum that’s infused with pecans in a stainless steel tank for over a week. Honey is also added before it’s bottled at 80 proof.

• Kill Devil Gold Rum, an aged version of their Silver Rum that spends 18 months in used American white oak barrels that previously held bourbon.

• Kill Devil Blackbeard’s Reserve Rum, a pot-distilled, Caribbean molasses based rum that aged for two years in white oak barrels.

• Kill Devil Angels’ Share Rum, a limited yearly bottling of pot-distilled, red ribbon cane molasses based rum that’s aged for an unspecified amount of time. All proceeds are donated to causes supporting the local Outer Banks community.

• Kill Devil Rum Shipwreck Series, a limited edition small batch that’s had the following releases (all named after Outer Banks shipwrecks):

  • The Harvest (2018), a version of their Kill Devil Pecan Rum aged in users bourbon barrels.

  • The Huron (2018), a pot-distilled, molasses and muscovado sugar based rum aged in used bourbon barrels.

  • The Monitor (2017), a pot-distilled, Caribbean molasses and evaporated cane syrup based rum aged in used bourbon barrels.

  • The Irma (2016), a pot-distilled, molasses and demerara sugar rum aged in used bourbon and rye barrels and then blended together before bottling.

• Kill Devil Rum Solspice Series, a limited biannual batch released on the solstices:

  • Kill Devil Winter Solspice, a barrel-aged rum spiced with a variety of seasonal winter ingredients that change every year.

  • Kill Devil Summer Solspice, a barrel-aged rum spiced with a variety of seasonal summer ingredients that change every year.

Report Coming Soon

Raleigh Rum Company

Making Rum in Raleigh, North Carolina Since 2014

Current Rums Available:

• Raleigh Rum Company White Rum, a double column-distilled, blackstrap molasses and brown sugar based rum that’s soaked in oak chips between the two distillations. Bottled at 82 proof.

• Raleigh Rum Company Carolina Reaper Pepper Rum, a version of their White Rum that’s infused with natural Carolina Reaper pepper flavor.

• Raleigh Rum Company Spiced Rum, a version of their White Rum that ages several months in American white oak barrels before it’s infused with a blend of spices. Bottled at 82 proof.

• Raleigh Rum Company Sweet Dark Rum, which starts with the same base as the White Rum but is aged in American white oak barrels for an unspecified amount of time. After aging, additional molasses and brown sugar are added for color and sweetness.

Report Coming Soon

Seven Jars Distillery

Making Rum in Charlotte, North Carolina Since 2016

Current Rums Available:

• Seven Jars Rum, a a hybrid pot/column-distilled, blackstrap molasses and cane sugar based rum that’s charcoal filtered before bottling at 80 proof.

Report Coming Soon

Ohio

451 Spirits

Making Rum in Columbus, Ohio Since 2015

Current Rums Available:

• Writers Block Mint and Lime Flavored Rum, a double pot-distilled, molasses-based rum thats infused with mint and lime and then redistilled. Bottled unaged at 80 proof.

• Pipe Dream Rum, a version of the base used in their Writers Block Rum (without the mint and lime infusion) that gets an extra long fermentation with natural bacteria present. The current batch was aged in new charred American white oak barrels for one year, while the next is spending one-and-a-half years in new charred American white oak barrels and six months in used bourbon barrels. Bottled at 90 proof.

Oregon

Cannon Beach Distillery

Making Rum in Cannon Beach, Oregon Since 2012

Current Rums Available:

• Dorymen’s Rum, a hybrid pot/column-distilled, evaporated cane juice-based rum that’s bottled unaged at 80 proof. No sweeteners, flavors, or caramel color added, and no chill filtering.

• Donlon Shanks Amber Rum, a hybrid/pot column-distilled, blackstrap molasses-based rum that’s aged in 10-gallon new charred (#4) American white oak barrels for one year before it’s bottled at 80 proof. No sweeteners, flavors, or caramel color added, and no chill filtering.

• Mutineer Spiced Rum, a version of the base used in their Dorymen’s Rum with botanicals incorporated during the distillation (including sarsaparilla, birch, spearmint, orange peel, licorice root, and clove). After distillation, the rum is rested on sassafras sticks for one month. It’s bottled at 84 proof, with no artificial flavors, color, or sweeteners added.

Cornelius Pass Roadhouse Distillery

Making Rum in Hillsboro, Oregon Since 2015

Current Rums Available:

• Frank High Proof Rum, a molasses-based rum that’s double distilled in an antique French cognac pot still and aged for six months in used cognac barrels. Bottled at 135 proof.

Eastside Distilling

Making Rum in Portland, Oregon Since 2008

Current Rums Available:

• Below Deck Silver Rum, a double pot-distilled, molasses-based rum that comes off the still at 130 proof before it’s bottled unaged at 80 proof.

• Below Deck Spiced Rum, a version of the base from their Silver Rum that’s infused with natural spices and botanicals, including Moroccan peppercorns, cinnamon, vanilla, orange peel, and more, and bottled unaged at 80 proof.

• Hue-Hue Coffee Rum, a version of the base from their Silver Rum that’s blended with locally roasted, cold-brewed Guatemalan coffee. Demerara sugar is added before it’s bottled at 70 proof.

Edgefield Distillery

Making Rum in Troutdale, Oregon Since 2010

Current Rums Available:

• Three Rocks Rum, a double pot-distilled, molasses-rich sugar-based rum that’s aged for two years in the distillery’s own used whiskey barrels and used port barrels. After aging, the rums are blended and bottled at 80 proof.

• Three Rocks Spiced Rum, a version of their Three Rocks Rum that’s infused with cacao nibs, orange peel, and a blend of natural spices and bottled at 80 proof.

New Deal Distillery

Making Rum in Portland, Oregon Since 2014

Current Rums Available:

• New Deal Amber Rum, a double pot-distilled, cane sugar-based rum that’s aged for two years new charred American white oak barrels and bottled at 80 proof.

• New Deal Distiller’s Cut Rum, a double pot-distilled, cane sugar-based rum that’s bottled unaged and unfiltered at 86 proof.

Stillwagon Distillery

Making Rum in Charleston, Oregon Since 2014

Current Rums Available:

• The Devil’s Own Rum, a double column-distilled, cane sugar- and blackstrap molasses-based rum that’s bottled unaged at 90 proof. This rum is used as the base for Stillwagon’s other rums.

• The Devil’s Own Wicked Rum, a 155 proof version of their Devil’s Own Rum.

• The Devil’s Own Gold Rum, an aged version of their base rum that spends three years in new charred American white oak barrels. Bottled at 80 proof with no added color.

• The Devil’s Own Cask Strength Gold Rum, a version of their Gold Rum that’s bottled at its 120 proof barrel strength.

• The Devil’s Own Dark Rum, a version of their base rum that’s aged three years in new charred American white oak barrels with added molasses and vanilla. Bottled at 80 proof.

• The Devil’s Own Spiced Rum, a version of their base rum that’s infused with fruits and spices including pineapple, coconut, vanilla, ginger, allspice, nutmeg, and anise. It’s aged in new charred American white oak barrels for an unspecified amount of time and bottled at 80 proof with no added color.

• The Devil’s Own Black Spiced Rum, a version of their Spiced Rum with varying levels of the same fruits and spices that also gets a bit of their Gold Rum and molasses blended in as well. Bottled at 80 proof.

• The Devil’s Own Pineapple Rum, a version of their Gold Rum infused with real pineapple and natural flavors and bottled at 80 proof.

• The Devil’s Own Mocha Rum, a version of their base rum infused with cacao nibs, espresso roast coffee, and other natural flavors and bottled at 80 proof.

• The Devil’s Own Feijoa Rum, a version of their base rum infused with feijoa fruit and other natural flavors bottled at 80 proof.

• The Devil’s Own Cranberry Rum, a version of their base rum infused with Oregon cranberries and other natural flavors and bottled at 80 proof.

• The Devil’s Own Walnut and Fig Rum, a version of their base rum infused with walnuts, figs, and other natural flavors and bottled at 80 proof.

• The Devil’s Own Hibiscus Rum, a version of their base rum infused with hibiscus flower, orange zest, and lemon zest, and sweetened with cane sugar. Bottled at 80 proof.

• The Devil’s Own Coconut Rum, a version of their base rum infused with flaked coconut and other natural flavors and sweetened with cane sugar. Bottled at 80 proof.

• The Devil’s Own Meyer Lemon Rum, a version of their base rum infused with Meyer lemon juice and zest and bottled at 80 proof.

• The Devil’s Own Tropical Ginger Rum, a version of their base rum infused with fresh ginger, dried ginger, pineapple, orange and lemon zest, and other natural flavors and bottled at 80 proof.

• The Devil’s Own Tropical Cinnamon Rum, a version of their base rum infused with cinnamon sticks, hibiscus flower, orange and lemon zest, and other natural flavors and bottled at 80 proof.

Pennsylvania

Allegheny Distilling (More Commonly Known as Maggie’s Farm Rum)

Making Rum in Pittsburgh, Pennsylvania Since 2013

Current Rums Available:

• Maggie’s Farm White Rum, a pot-distilled, turbinado sugar based rum that spends 6 months aging in stainless steel tanks.

• Maggie’s Farm Spiced Rum, a version of the White Rum that gets infused with a natural blend of spices. No additional sweeteners are added.

• Maggie’s Farm 50/50 Dark Rum, a blend of their pot-distilled, turbinado sugar based 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 bottling.

• Maggie’s Farm Pineapple-Infused 50/50 Dark Rum, which is made in the same fashion as the 50/50 Dark Rum with one key difference before blending and aging—fresh pineapple meat gets macerated in the 12-year Trinidadian rum for two weeks, and the White Rum is distilled with pineapple meat and bark.

• Maggie’s Farm Queen’s Share Rum, a reserve rum 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.

Barrel 21 Distillery

Making Rum in State College, Pennsylvania Since 2016

Current Rums Available:

• Barrel 21 Light Rum, a hybrid pot/column-distilled, Caribbean molasses-based rum that’s bottled unaged at 80 proof.

• Barrel 21 Spiced Rum, a hybrid pot/column-distilled, Caribbean molasses-based rum that’s infused with a natural spice blend for one week, then filtered and diluted to 80 proof for bottling.

Big Spring Spirits

Making Rum in Bellefonte, Pennsylvania Since 2014

Current Rums Available:

• Big Spring Spirits White Rum, a pot-distilled, Grade A Caribbean molasses-based rum that’s bottled unaged after it’s diluted down to 80 proof with naturally filtered local spring water.

• Big Spring Spirits Spiced Rum, a version of the same base used in their White Rum with natural flavors and caramel color added. Bottled at 70 proof.

• Big Spring Spirits Coconut Rum, a version of the same base used in their White Rum with coconut flavor added. Bottled at 70 proof.

Bluebird Distilling

Making Rum in Phoenixville, Pennsylvania Since 2016

Current Rums Available:

• Bluebird Distilling Sugarcane Rum, a hybrid pot/column-distilled, cane sugar- and molasses-based rum that’s bottled unaged at 90 proof

• Bluebird Distilling Dark Rum, a version of the same base used in their Sugarcane Rum that’s aged for a year in the distillery’s own used bourbon and used whiskey barrels before it’s bottled at 90 proof.

Boardroom Spirits

Making Rum in Lansdale, Pennsylvania Since 2016

Current Rums Available:

• Boardroom Rum, a hybrid pot/column-distilled, cane sugar-based rum that’s bottled unaged at 80 proof. No artificial additives or added sugar.

County Seat Spirits

Making Rum in Allentown, Pennsylvania Since 2014

Current Rums Available:

• Sand Island White Rum, a hybrid pot/column-distilled, panela cane sugar (evaporated cane juice)-based rum that’s bottled unaged at 80 proof.

• Sand Island Aged Rum, a version of the base from their White Rum that’s aged for six months and bottled at 80 proof.

CJ Spirits

Making Rum in Kane, Pennsylvania Since 2015

Current Rums Available:

• Six Rum, a hybrid pot/column-distilled, molasses-based rum that’s finished with toasted black cherry staves and bottled at 80 proof.

• Six Spiced Rum, a version of the base used in their Six Rum with natural spice flavors added. Bottled at 70 proof.

Eight Oaks Distillers

Making Rum in New Tripoli, Pennsylvania Since 2016

Current Rums Available:

• Eight Oaks Colonial Rum, a hybrid pot/column-distilled, molasses-based rum that’s bottled unaged at 88 proof.

• Eight Oaks Barrel Aged Rum, a version of the base used in their Colonial Rum that’s aged in used bourbon barrels for one-and-a-half to two years and bottled at 88 proof.

Hidden Still Spirits

Making Rum in Lebanon, Pennsylvania Since 2015

Current Rums Available:

• Union Canal Rum, a double pot-distilled, 50% cane sugar- and 50% Grade A molasses-based rum that’s bottled unaged at 90 proof.

• Hidden Still Spirits Spiced Rum, a version of the base used in their Union Canal Rum that’s blended with the distillery’s unique spice syrup and bottled at 70 proof. They create the syrup by steeping a combination of natural spices and fruit in a barrel-aged (one year) version of their Union Canal Rum. According to the distillery, this rum/spice syrup comprises 5% of the Spiced Rum. The remaining 95% is Union Canal Rum.

Manatawny Still Works

Making Rum in Pottstown, Pennsylvania Since 2013

Current Rums Available:

• T. Rutter Rum, a double-distilled (pot and column), cane sugar-based rum that’s bottled unaged at 90 proof.

• Small Batch Rum Series, a series of limited aged rum releases that have covered a variety of different styles. The distillery’s latest release (Batch 06) was a pot-distilled, Grade A and blackstrap molasses-based rum that spent two years in new charred American white oak barrels and used whiskey barrels. It was bottled at 94 proof.

Ridge Runner Distillery

Making Rum in Chalk Hill, Pennsylvania Since 2015

Current Rums Available:

• Ridge Runner Rum, a hybrid pot/column-distilled, panela cane sugar (evaporated cane juice)-based rum that’s bottled unaged at 80 proof.

Rowhouse Spirits

Making Rum in Philadelphia, Pennsylvania Since 2014

Current Rums Available:

• Drowned Devil Rum, a double pot-distilled, molasses- and panela cane sugar (evaporated cane juice)-based rum that’s bottled unaged at 96 proof.

• Browne Baker Rum, a double pot-distilled, blackstrap molasses-based rum that’s aged for six months in used whiskey barrels and bottled at 90 proof.

Social Still

Making Rum in Bethlehem, Pennsylvania Since 2014

Current Rums Available:

• White Witch Spiced Rum, a pot-distilled, 50% molasses- and 50% cane sugar-based rum that’s aged for one year in used rye whiskey barrels and then infused with cinnamon, orange peel, vanilla, and anise. Bottled at 76 proof.

Triple Sun Spirits Company

Making Rum in Emmaus, Pennsylvania Since 2016

Current Rums Available:

• Triple Sun Light Rum, a pot-distilled, molasses-based rum that’s bottled unaged at 80 proof.

• Triple Sun Dark Rum, a version of the base used in the Light Rum that’s aged for an unspecified amount of time in new charred oak barrels and bottled at 80 proof with no added flavors or color.

• Triple Sun Golden Rum, a version of the base used in the Light Rum that’s aged in the barrels that previously held their Dark Rum for twice as long. Bottled at 80 proof with no added flavors or color.

Rhode Island

Newport Craft Brewing and Distilling Co.

Making Rum in Newport, Rhode Island Since 2006

CURRENT RUMS AVAILABLE:

• Thomas Tew Single Barrel Rum, a triple pot-distilled, blackstrap molasses based rum aged three to five years in used bourbon barrels.

• Thomas Tew Reserve Rum, a limited release version of Thomas Tew Rum that’s aged seven to ten years and bottled in bond at 100 proof.

• Thomas Tew Widows Walk Overproof Rum, a pot-distilled, blackstrap molasses-based white rum bottled unaged at 135 proof.

South Carolina

Daufuskie Island Rum Company

Making Rum in Daufuskie Island, South Carolina Since 2013

Current Rums Available:

• Daufuskie Island Rum Silver Edition, a column-distilled, demerara sugar based rum that’s bottled unaged at 80 proof.

• Daufuskie Island Rum Gold Edition, a version of their Silver Edition rum that’s aged for six months in used bourbon barrels and bottled at 80 proof.

• Daufuskie Island Rum Gold Reserve, a version of their Gold Edition that’s aged for a year in used bourbon barrels and bottled at 80 proof.

• Daufuskie Island Rum Spiced Edition, a version of their Silver Edition rum that’s naturally flavored with nine spices and bottled at 80 proof.

• Daufuskie Island Vanilla Rum, a version of their Silver Edition rum that’s naturally flavored with a vanilla extract they create using their Silver Edition rum and Maui vanilla beans. It’s bottled at 80 proof along with a vanilla bean that’s added just before corking.

• Daufuskie Island Fuskie Fire, a version of their Silver Edition rum that’s infused with cinnamon sticks and cayenne pepper. Bottled at 70 proof.

• Daufuskie Island Rum Kona Edition, a version of their Silver Edition rum that’s infused with locally roasted Kona coffee beans and bottled at 80 proof.

High Wire Distilling

Making Rum in Charleston, South Carolina Since 2013

Current Rums Available:

• High Wire Lowcountry Agricole, a pot-distilled, fresh cane juice-based rum that’s aged around 10-12 months in oak barrels and bottled at 88 proof. High Wire releases a limited batch every fall that all comes from a single cane source in South Carolina. The sources vary depending on the release.

Striped Pig Distillery

Making Rum in Charleston, South Carolina Since 2013

Current Rums Available:

• Striped Rum, a hybrid pot/column-distilled, Georgia molasses based rum that’s bottled unaged at 80 proof.

• Striped Spiced Rum, a version of their Striped Rum that’s infused with spices and sweetened with with brown sugar. Bottled at 70 proof.

Tennessee

Corsair Distillery

Making Rum in Nashville, Tennessee Since 2010 (And Before That in Bowling Green, Kentucky from 2008-2010)

Current Rums Available:

• Corsair Spiced Rum, a pot-distilled, molasses based rum that’s naturally spiced.

D&S Distilling Company

Making Rum in Sevierville, Tennessee Since 2017

Current Rums Available:

• Delgado Original Rum, a pot-distilled, panela (evaporated cane juice) sugar-based rum that’s bottled unfiltered at 90 proof.

• Delgado White Rum, a pot-distilled, refined organic sugarcane-based rum that’s bottled unfiltered at 80 proof.

Old Glory Distilling Co.

Making Rum in Clarksville, Tennessee Since 2015

Current Rums Available:

• Jumper’s Stash White Rum, a pot-distilled, molasses based rum that’s bottled unaged at 80 proof.

Old Forge Distillery

Making Rum in Pigeon Forge, Tennessee Since 2014

Current Rums Available:

• Old Forge Rum, a hybrid pot/column-distilled, blackstrap molasses based rum that’s bottled unaged at 92 proof.

Prichard’s Distillery

Making Rum in Kelso, Tennessee Since 1997

Current Rums Available:

• Prichard’s Fine Rum, a blend of double pot-distilled, Grade A molasses based rums that have aged 3-8 years in new, charred white oak barrels.

• Prichard’s Crystal Rum, a Grade A molasses based rum that goes through five pot distillations before bottling.

• Prichard’s Private Stock Rum, a double pot-distilled, Grade A molasses based rum that’s aged over 10 years in new, charred white oak barrels.

• Prichard’s Peach Mango Rum, a version of their Crystal Rum that is infused with natural peach and mango flavors and bottled at 70 proof. Caramel is added for color.

• Prichard’s Key Lime Rum, a version of their Crystal Rum that is infused with natural key lime flavor and bottled at 70 proof.

• Prichard’s Cranberry Rum, a version of their Crystal Rum that is flavored with New England cranberries and bottled at 70 proof.

• Prichard’s Spiced Rum, a version of their Crystal Rum that is infused with natural spices and flavors and bottled at 80 proof. Caramel is added for color.

Thunder Road Distillery

Making Rum in Kodak, Tennessee Since 2015

Current Rums Available:

• Renegade Rum, a column-distilled, blackstrap molasses-based rum that’s bottled unaged at 92 proof.

• Barrel Aged Renegade Rum, a version of their Renegade Rum that’s aged in used bourbon barrels for an unspecified amount of time and bottled at 92 proof.

• Coconut Flavored Rum, a version of their Renegade Rum with coconut flavor added. Bottled at 60 proof.

• Cal F. Johnson Black Mountain Rum, a column-distilled, select molasses-based rum that’s bottled unaged at 84 proof.

• Cal F. Johnson Spiced Black Mountain Rum, a naturally flavored version of their Black Mountain Rum that’s bottled at 84 proof.

Texas

Balcones Distilling

Making Rum in Waco, Texas Since 2013

Current Rums Available:

• Texas Rum, a special release double pot-distilled, molasses-based rum that’s aged for an unspecified amount of time in French oak, American oak, and European oak barrels and bottled at 127.8 proof.

Cypress Creek Reserve

Making Rum in Wimberley, Texas Since 2010

Current Rums Available:

• Cypress Creek Reserve Crystal Rum, a double pot-distilled, molasses-based rum that’s carbon filtered and bottled unaged at 80 proof.

• Cypress Creek Reserve Vanilla Rum, a version of the base used in their Crystal Rum that’s infused with Tahitian vanilla beans and bottled at 80 proof.

• Cypress Creek Reserve Single Barrel Aged Rum, a version of the base used in their Crystal Rum that’s aged in used Rebecca Creek whiskey barrels for an unspecified amount of time (each barrel is aged for different lengths, according to the distillery) and bottled at 80 proof.

Edwards Ridge Distillery

Making Rum in San Antonio, Texas Since 2016

Current Rums Available:

• William, Talus Silver Rum, a hybrid pot/column-distilled, molasses-based rum that’s bottled unaged at 90 proof.

• William, Talus Gold Rum, a version of the base used in their Silver Rum that’s aged in new 30-gallon charred American white oak barrels for six months to one-and-a-half years and bottled at 90 proof.

Grateful Dane Distilling Company

Making Rum in Houston, Texas Since 2012

Current Rums Available:

• Texas Silver Rum, a double pot-distilled, raw cane sugar- and molasses-based rum that’s bottled unaged and unfiltered at 84 proof with no sugar added.

• Texas Gold Rum, a version of the base used in their Silver Rum that’s aged for 20-30 months in new 10-gallon oak barrels and bottled at 84 proof with no caramel color or sugar added.

• Texas Spiced Rum, a version of the base used in their Silver Rum that’s infused with natural whole bean vanilla, allspice, locally roasted coffee, and raisins. Caramel made from the same sugar in the rum’s base is added before it’s bottled at 84 proof.

Kiepersol Estates

Making Rum in Tyler, Texas Since 2014

Current Rums Available:

• Pierre’s Texas Rum, a pot-distilled, molasses-based rum that’s aged in used Syrah barrels from their winery and finished in used Port barrels (also from their winery) for a total of 23 months. Bottled at 80 proof.

Pinkerton’s Distillery

Making Rum in Lubbock, Texas Since 2015

Current Rums Available:

• Pinkerton’s Platinum Rum, a hybrid pot/column-distilled, Texas molasses-based rum that’s bottled unaged at 80 proof.

• Pinkerton’s Gold Rum, a version of the base used in their Platinum Rum that’s infused with oak spirals before it’s bottled at 80 proof. The rum’s color comes from the spirals according to the distillery.

• Pinkerton’s Coconut Rum, a version of the based used in their Platinum Rum with flavor extracts and 30 grams of sugar added per bottle. Bottled at 60 proof.

Railean Distillers

Making Rum in San Leon, Texas Since 2006

Current Rums Available:

• Railean White Rum, a double column-distilled, Grade A molasses based rum that’s bottled unaged at 80 proof. No flavors or sweeteners added.

• Railean Reserve XO Rum, a pot-distilled, Grade A molasses based rum that’s aged two to three years in double charred American oak barrels (most of which have previously aged Railean rum). Bottled at 80 proof with no color, flavors, or sweeteners added.

• Railean Small Cask Rum, a version of their Reserve XO Rum that’s aged three-and-a-half to four years in new double charred American oak barrels and bottled one barrel at a time. Bottled at 80 proof with no color, flavors, or sweeteners added.

• Railean Spiced Rum, a pot-distilled, Grade A molasses based rum that’s infused will natural spices, sweetened with cane syrup, and aged one to two years in the distillery’s previously used barrels. Bottled at 80 proof with no color or artificial flavors added.

• Railean Coconut Rum, a version of their White Rum that’s infused with natural coconut and sweetened with cane syrup. Bottled at 80 proof with no color or artificial flavors added.

• Railean Lime Rum, a version of their White Rum that’s infused with natural lime and sweetened with cane syrup. Bottled at 80 proof with no color or artificial flavors added.

• Railean Grand Cuvee Sugarcane Juice Rum, a double pot-distilled, cane juice based rum that’s aged six to nine months in the distillery’s previously used barrels. Bottled at 80 proof with no color, flavors, or sweeteners added.

San Antonio Distillery

Making Rum in Gonzalez, Texas Since 2017

Current Rums Available:

• Immortal 32 Gonzalez Rum, a pot-distilled, Texas molasses-based rum that’s aged in new French oak barrels for two years and bottled at 80 proof.

Spirit of Texas Independent Distillery

Making Rum in Pflugerville, Texas Since 2009

Current Rums Available:

• Spirit of Texas Straight Silver Rum, a hybrid pot/column-distilled, Grade A molasses-based rum that’s bottled unaged at 80 proof.

• Spirit of Texas Pecan Street Rum, a version of the base used in their Silver Rum that’s infused with Texas pecans and medium char American oak wood chips for one month before it’s bottled at 80 proof.

Whiskey Hollow Distillery

Making Rum in Valley View, Texas Since 2015

Current Rums Available:

• Double Thumper Silver Rum, a double retort pot-distilled, Grade A molasses-based rum that’s bottled unaged at 80 proof.

• Double Thumper Golden Rum, a version of the base used in their Silver Rum that’s aged in new white oak barrels for around six months and bottled at 80 proof.

Utah

Dented Brick Distillery

Making Rum in Salt Lake City, Utah Since 2016

Current Rums Available:

• Antelope Island Rum, a hybrid pot/column-distilled, turbinado sugar- and molasses-based rum that’s diluted to 80 proof with artesian well water and bottled unaged.

• Antelope Island Red Rum, a version of their White Antelope Island Rum that’s aged in used Cabernet wine barrels for two years and then diluted to 90 proof with artesian well water.

• Jan Stephenson Rum, a line of rums that Dented Brick distills for a spirits brand owned by Australian golfer Jan Stephenson:

  • Jan Stephenson Silver Rum, a version of the same base from the distillery’s Antelope Island Rum that’s diluted to 80 proof with artesian well water and bottled unaged.

  • Jan Stephenson Mango-Flavored Rum, a version of the Silver Rum that’s blended with Philippine mangoes and bottled at 80 proof.

  • Jan Stephenson Pineapple-Flavored Rum, a version of the Silver Rum that’s blended with pineapple juice and bottled at 80 proof.

  • Jan Stephenson Passion Fruit-Flavored Rum, a version of the Silver Rum that’s blended with passion fruit juice and bottled at 80 proof.

Distillery 36

Making Rum in Salt Lake City, Utah Since 2015

Current Rums Available:

• Brigham Rum, a pot-distilled, evaporated cane juice-based rum that’s diluted to 80 proof with Rocky Mountain mineral spring water and bottled unaged. No additional sugars or flavors added.

• Spiced Brigham Rum, a version of their Brigham Rum that’s infused with with natural spices. Bottled at 80 proof.

Outlaw Distillery

Making Rum in Midvale, Utah Since 2015

Current Rums Available:

• Outlaw Distillery Rum, a column-distilled, molasses-based rum that’s aged in French oak barrels for an unspecified amount of time and bottled at 86 proof.

• Outlaw Distillery Spiced Rum, a version of the base used in their Outlaw Distillery Rum that’s infused with a blend of spices and bottled at 86 proof with added raw sugar.

• Outlaw Distillery Coffee Rum, a version of the base used in their Outlaw Distillery Rum that’s blended with coffee and bottled at 60 proof with added raw sugar.

Sugar House Distillery

Making Rum in Salt Lake City, Utah Since 2015

Current Rums Available:

• Sugar House Silver Rum, a hybrid pot/column-distilled, Grade A molasses-based rum that’s bottled unaged at 80 proof. No added sugar, flavors, or color.

• Sugar House Gold Rum, a version of the base used in their Silver Rum that’s aged in the distillery’s own used malt whiskey barrels for 90 days and bottled at 81 proof. No added sugar, flavors, or color.

Vermont

Mad River Distillers

Making Rum in Warren, Vermont Since 2013

Current Rums Available:

• First Run Rum, a pot-distilled, demerara sugar-based rum that’s aged in new charred American white oak barrels for four months and bottled at 96 proof.

• PX Rum, a version of the base used in their First Run Rum that’s aged in both lightly toasted and charred new oak barrels and then finished in Pedro Ximenez sherry casks before it’s bottled at 92 proof. Total aging time is over one year.

• Maple Cask Rum, a version of the base used in their First Run Rum that’s aged for six to eight months in used rum barrels that previously aged maple syrup from Wood’s Vermont Syrup Company. Bottled at 92 proof.

• Mad River Vanilla Rum, a version of the base used in their First Run Rum that’s diluted to cask strength and then infused with Tahitian vanilla beans in stainless steel tanks for two-and-a-half months. Bottled at 80 proof with no added sugar or artificial flavors.

Virginia

8 Shires Distillery

Making Rum in Williamsburg, Virginia Since 2015

Current Rums Available:

• 8 Shires Silver Rum, a pot-distilled, Grade A molasses-based rum that’s bottled unaged at 83 proof.

• 8 Shires Gold Rum, a version of the base used in their Silver Rum that’s aged in used whiskey barrels for three to twelve months (depending on the barrels and the amount of tails in the distillate) and bottled at 83 proof.

• 8 Shires Spiced Rum, a version of the based used in their Silver Rum that’s infused with natural spices and bottled at 83 proof.

Mt. Defiance Distillery

Making Rum in Middleburg, Virginia Since 2014

Current Rums Available:

• Mt. Defiance White Rum, a double pot-distilled, panela sugar (evaporated cane juice)-based rum that’s bottled unaged at 80 proof.

• Mt. Defiance Amber Rum, a version of the base used in their White Rum that’s aged in used rye whiskey barrels for one year and bottled at 80 proof.

• Mt. Defiance Dark Rum, a version of their Amber Rum with caramelized sugar added before it’s bottled at 80 proof.

Vitae Spirits

Making Rum in Charlottesville, Virginia Since 2015

Current Rums Available:

• Vitae Spirits Platinum Rum, a hybrid pot/column-distilled, molasses-based rum that’s bottled unfiltered and unaged at 80 proof.

• Vitae Spirits Golden Rum, a version of the base used in their Platinum Rum that’s infused with cane sugar that’s been caramelized over charcoal, molasses, and oak. Bottled unfiltered at 80 proof.

• Vitae Spirits Distiller’s Reserve Barrel-Aged Rum, a hybrid pot/column-distilled, evaporated cane juice-based rum that’s aged at 128.66 proof in used 59-gallon Cabernet wine and used 53-gallon bourbon barrels for over two years. Bottled unfiltered at 90 proof. This is a limited release.

Washington

3 Howls Distillery

Making Rum in Seattle, Washington Since 2013

Current Rums Available:

• 3 Howls Gold Label Rum, a hybrid pot/column-distilled, Barbados molasses-based rum with caramelized cane sugar added that’s solera aged for six months in used American oak and used Madeira wine barrels. Bottled at 80 proof.

• 3 Howls Gold Label Rum, a version of the base used in their Gold Label Rum that’s infused with a blend of natural spices and botanicals for seven days before it’s distilled a third time. Additional molasses and caramelized cane sugar are added before it’s bottled at 80 proof.

Puget Sound Rum Company

Making Rum in Woodinville, Washington Since 2015

Current Rums Available:

• Rum 47 White Rum, a double retort pot-distilled, panela sugar (evaporated cane juice)-based rum that’s bottled unaged at 94 proof. No added color or sweeteners.

• Rum 47 Amber Rum, a different cut of the base used in their White Rum that’s then blended with the White Rum and aged in used bourbon barrels for at least one year and bottled at 94 proof. No added color or sweeteners.

• Comb and Cane Honey Flavored Rum, a version of their White Rum that’s infused with honey from the Pacific Northwest and bottled at 60 proof.

Sun Liquor Distillery

Making Rum in Seattle, Washington Since 2013

Current Rums Available:

• Sun Rum Silver, a double pot-distilled, cane juice based white rum that spends 21-30 days in a variety of barrels, including ones that previously held Oloroso Sherry, California Chardonnay, French Burgundy, bourbon, and Sochu.

• Sun Rum Barrel Aged, a double pot-distilled, cane juice based rum that spends two years aging in the same eclectic variety of barrels as their Silver Rum.

West Virginia

Forks of Cheat Distillery

Making Rum in Morgantown, West Virginia Since 2008

Current Rums Available:

• Ridge Runner White Rum, a pot-distilled, cane sugar- and molasses-based rum that’s bottled unaged at 80 proof.

• Ridge Runner Amber Rum, a version of the base used in their White Rum that’s aged in white oak barrels that previously held port wine and brandy for an unspecified amount of time. Bottled at 101 proof.

Wisconsin

Great Lakes Distillery

Making Rum in Milwaukee, Wisconsin Since 2010

Current Rums Available:

• Roaring Dan’s Rum, a double pot-distilled, Grade A molasses-based rum that gets a dose of Wisconsin maple syrup before the second distillation. It’s then aged in both new charred American white oak and used bourbon barrels for one to two years before it’s bottled at 90 proof.

Great Northern Distilling

Making Rum in Plover, Wisconsin Since 2014

Current Rums Available:

• Opportunity Rum, a pot-distilled, cane sugar-, baking molasses-, and blackstrap molasses-based rum that’s aged in used whiskey barrels for over one year and bottled at 80 proof.

Wyoming

Backwards Distilling Company

Making Rum in Mills, Wyoming Since 2010

Current Rums Available:

• Sword Swallower Rum, a hybrid pot/column-distilled, evaporated cane juice-based rum that’s finished in used tequila barrels for around a month before it’s bottled at 80 proof.

• Sword Swallower Amber Rum, a hybrid pot/column-distilled, molasses-based rum that’s aged for over two years in new American white oak barrels and then finished in used bourbon barrels. Bottled at 80 proof.