Some of the very original bars and restaurants that embraced Montanya Rums when we started nearly 10 years ago were in rural Colorado. These have been some of our most consistent and growing customers since the early days. While the big cities were still getting used to the idea of small craft distilleries back in 2008 and 2009, small venues in the mountains were saying a resounding "yes" to local products made with care. Moonlight Pizza was one of our early customers and has been a consistent purveyor of great cocktails. It is well worth building your ski, bike or kayaking vacation around a sunny afternoon on their patio in Salida.
Gilles Huegi, a distiller here at Montanya, moved to the Gunnison Valley from Ashland, Oregon in June 2017. He also works within the barrel house to organize barrels, taste the upcoming batches, proof and ready the rum for bottling, and partition ingredients for our distilling days. Read more about Gilles by clicking the button below!
Meg Craver started working in our tasting room at Montanya nearly four years ago. First working in the kitchen, she then moved on to bottling rum, serving, and tending the bar. She now works as our Brand Ambassador and sales representative for Colorado.
We are longtime street taco fans and we so rarely see this done right. But hold onto your sombrero, friends, because Josh Niernberg of Bin 707 and now TacoParty in Grand Junction, Colorado has done it again! Incredible street tacos, maybe the best guacamole we have ever had, fantastic atmosphere, casual setting, and, you guessed it, fantastic Montanya Rum cocktails.
Over the last 9 years, Montanya Distillers has become an industry leader in sustainability. Owner Karen Hoskin has lost all patience with spirits tastings and cocktail events that leave behind piles upon piles of single use plastic trash. Hoskin dishes on trashy spirits events and talks about how craft distilleries can give them the boot.
In our June bartender feature, we talk with Maura McGlaughlin, currently serving at Ophelia's in Denver, and previously a bartender at Mateo in Boulder. Maura first appeared on our radar at the Moovers & Shakers Mixology competition in Boulder with her prize-winning cocktail creation, the "Mai-Tainapple.”
In this springtime return to our popular bartender feature, we talk with Zachary Sipherd, general manager at Adrift, and Les Baker, head bartender. Together they discuss how they use Montanya rum, what they wish people knew about bartenders, a most exciting cocktail-making ingredient, and what sets their bar program apart from the crowd.
Who needs a delicious cocktail (and wants to celebrate Women's History Month!)? You do! You will find no better deal: 25 cocktails in the Big Apple. 60 days to redeem. $37!
Thanksgiving is coming! We're giving you TEN days of discounts to help celebrate the coming holiday. Participate in five of ten discounts and win a night out on us!
About four years ago, folks from Europe began asking how to get Montanya Rums. Needless to say, we thought this was really cool and wanted to give them all the yeses in the world. But then the roadblocks began cropping up, more by the day, until we were just about ready to throw in the towel.
The Green Business Certification is awarded to businesses that are "values driven," socially equitable, accountable with "radical transparency," and environmentally responsible in sourcing, manufacturing, marketing, and daily operations. Customers can feel confident that businesses with this certification operate in ways "that support workers, communities, and protect the environment."
This month in our bartender series, Montanya Distillers visits with the bar staff at SOCIAL in Fort Collins. Three key bar staff converse with us about why they enjoy making rum cocktails, a favorite Montanya rum cocktail recipes, and what makes Social such a unique cocktail destination.
Montanya Distillers highlights their important relationships with local producers and makers in the Gunnison Valley and how they are keeping their business local when they can.
For more than eight years, Montanya Distillers has been juicing up a variety of incredibly fresh fruits, citrus and ginger for our cocktail program. We bottle and sell these ingredients for our customers to take home, so they can enjoy what we offer at home.
Montanya Distillers will be heading to Tales of the Cocktail in July 2016 and is excited to share with those attending Tales where to find us, where to taste our brand new rum Exclusiva, and what kind of fun events we will be hosting and participating in in the French Quarter.
Montanya Distillers highlights Scott Bauer, founder and owner of Butcher’s Bistro in Denver, who shares how they come up with their cocktail menu and what’s in their latest rum punch creation.
Jared Jacob of Sunday Lounge helped Montanya Distillers to completely rebrand the company from the ground up, including new packaging, logo, signage, and company identity. Learn a bit more about Jared and his amazing talents.
This month, Montanya Distillers highlights The Farmhouse at Jessup Farm, a farm-to-table restaurant and bar in Fort Collins. Owner Jesse Doerffel describes the vision of what she and Chef Joel Navejas wanted to create as “elevated comfort.” This cozy, welcoming feeling comes across in all aspects of the space, and the experience is enhanced by the ‘Colorado Rustic’ food and exceptional cocktails.
What better way to start your day than a Montanya Rum brunch cocktail at Snooze in Denver. This month, we highlight the creative geniuses behind the cocktail menu at the Ballpark Snooze location on Larimer Street in Denver, who reveal their inspirations, favorite drinks and brunch-time wishes.
Montanya Distillers welcomed Director of Business Development and Global Brand Ambassador Kyla Ostler on January 1, 2016.