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.

JUICED FRESH at Montanya Distillers

JUICED FRESH at Montanya Distillers

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.

Redesign Mastermind

Redesign Mastermind

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. 

Monthly Bartender Feature - The Farmhouse at Jessup Farm

Monthly Bartender Feature - The Farmhouse at Jessup Farm

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.

Final Countdown to Christmas!

Final Countdown to Christmas!

Daily deals!  Countdown to Christmas is still on.  Take advantage of 6 daily deals using our punch cards, get a bottle of Oro or Platino rum on us as our Christmas thank you!

Montanya Monthly Bartender Series - October 2015


If you ever find yourself in the heart of Colorado wine country, you must pay Bin 707 Foodbar a visit. Started by Josh and Jodi Niernberg, Bin 707 is a chef-driven restaurant designed to feature local first, Colorado second and domestic third.  With the best products and freshest produce available from the Grand Valley, it is the place for Seasonal American fare in Grand Junction.

Bin 707 features an extensive craft cocktail menu and program of almost exclusively Colorado and domestic spirits, and the Niernberg’s have been serving Montanya Platino rum as their house rum since their restaurant opened its doors.

This month, in our Montanya Monthly Bartender Series, we’re highlighting four fabulous bartenders from Bin 707. They share their favorite cocktail recipes, what it takes to be a craft cocktail mixologist and what it’s like to be a part of the Bin 707 family.

**As we highlight bartenders we have come to love, we’d also like to hear from you. If you have a bartender or bar/restaurant you’d like to recommend for future consideration, please click here to learn more. To see more installments from the Montanya Mixology Series, visit T-Zero Lounge, The Kitchen Denver, Justice Snow’s, or Lounge 5280.**


Amy Kappler

Bar Manager at Bin 707 Foodbar

Years of Bartending Experience:
7 years

What is your favorite rum cocktail? 

I typically go straight for the mojito, especially the one we serve at Bin 707 called “The Ernest Hemingway.” The Montanya Platino rum and cucumber is so refreshing. A good mojito is hard to beat. I did make a great drink with Montanya recently – it featured jasmine liqueur, fennel bitters, lemon juice, simple syrup and ginger beer. It was pretty tasty!

What do you wish more people knew about bartenders who develop craft cocktails?

I wish people had a better understanding of how much work and passion actually goes into it. Not only do the drinks take longer to build than a basic vodka soda, but all the ingredients are house-made – at least, they are at Bin 707! House-made bitters, tinctures, shrubs, infusions, syrups, gastriques… takes a lot of time, but it’s completely worth it.

What is your favorite thing about working with Colorado craft spirits?

I love that we have a huge amount of incredible product right in our own backyard. It’s so much better for the economy to support local businesses rather than large conglomerates that have no real ties to us. With all the wonderful produce and landscape Colorado has to offer, the products produced here are not just local, they’re high quality and delicious. We’re very lucky to live in such a place! 

Gavin Bistodeau

Bartender at Bin 707 Foodbar

Years of Bartending Experience:
8 years

Who is your hero and greatest inspiration in your work?

I wouldn’t necessarily say I have a hero, though, I am and have been inspired by many of my coworkers over the years. Watching and learning, picking up various approaches – it’s all helped me become a well-rounded bartender. I feel it’s not always about mixing the perfect drink, but understanding what we do and why we do it. I’m the direct outcome of the people who took the time to show me the ropes. I’m very thankful for that and to them.

What is your favorite rum cocktail?

It’s hard to beat a classic mojito on a warm Colorado day. It’s the ultimate patio drink. When I’m feeling tropical, I tend to lean towards the Mai Thai – throw it in a pineapple. Actually, throw any rum concoction in a pineapple, and I’m set.

How do you use Montanya rum in your bar program?

We are fortunate enough to feature Montanya rum as our house rum. Here at Bin 707, we like to source locally first, so I’m constantly reminding guests that the rum they’re enjoying is from a super cool, local distillery. Montanya’s Blanco rum is also featured in our “Ernest Hemingway.” It’s a spin on a mojito with house-made lemon bitters and muddled cucumbers.

What do you wish more people knew about bartenders who develop craft cocktails?

I’m not really sure people truly understand the time that can be spent developing craft cocktails. For many of us, it has become our livelihood. We spend hours studying, dreaming and developing individual components. From bitters to shrubs, to the type of spirit that’ll work best in the drink. There’s a lot of trial and error and it can become very discouraging at times.

Turning that late night concept into a reality can be a lot harder than it seems. Pushing through can be a necessity in distinguishing yourself as a bartender. As they say, the juice is worth the squeeze.

Shaleen Walz

Bartender at Bin 707 Foodbar

Years of Bartending Experience:
7 years bartending, 15 years in the service industry

What is your favorite thing about working with Colorado craft spirits?

I really enjoy learning all that Colorado has to offer in craft spirits and educating people on what we do here in the mountains. Colorado offers many spirits that are made with local products that make it truly unique to the state. From your basic vodka to a full-flavored bitter liqueur, Colorado offers craft spirits that are high quality, locally sourced and a great substitute for your well-known, big box brand spirits.

What do you wish more people knew about bartenders who develop craft cocktails?

Craft cocktails are special in a sense that the cocktail requires a certain “finesse” to execute it properly and (most importantly), consistently. Bartenders constructing craft cocktails are building a cocktail that is made with specific ingredients and concise measurements in order to ensure balance and that perfect flavor that lasts the whole drink through. I’ve always said I make my cocktails with “love” and I believe that craft cocktails require a bartender that takes a lot of pride in what they do.

What’s the most memorable cocktail you have made with Montanya rum?
I recently made a cocktail with Montanya white rum that I called the “Rum-Springer.” It’s a variation of the classic Mint Julep. The “Rum-Springer” features muddled mint, Montanya white rum, ginger liqueur, fresh lemon juice, simple syrup and vanilla bitters. I serve it in a mug with crushed ice and garnished with a mint leaf.

Tammy VanMaurer

Bartender at Bin 707 Foodbar

Years of Bartending Experience:
More than 10 years

What sets your bar program apart from others?
It’s a pleasure to be able to work with others who are passionate about creating a quality dining experience and being able to showcase purely Colorado products. I get to interact with guests who travel to Grand Junction from all over the United States. Colorado and the Western Slope has so much to offer and I’m thrilled to be able to share that through local produce and Colorado crafted beer, wine and spirits. It makes the Bin 707 truly unique.

What’s your favorite rum cocktail?
We’re featuring a brand new Montanya cocktail called “The Bin Fall Spritz” through November.

The Bin Fall Spritz

1.5 oz. Montanya Platino rum
1.5 oz. Rocky Mountain Soda Co.’s Elderberry Soda
0.75 oz. House-made Palisade plum syrup
0.5 oz. Fruitlab jasmine liqueur
2 – 3 Dashes of Fee’s Bros. plum bitters
4 Slices of watermelon radish
Lemon twist
Two “2x2” clear ice “stones”

In a pint glass, add both stones and then ingredients in order:

3 Slices watermelon radish
Lemon twist

Stir for about 45 – 60 seconds to both dilute and texturize. Top with soda and garnish and serve with a stir straw. 




In this month’s Montanya Mixology Series, we’re exploring the Flatirons of Boulder, Colorado and highlighting The St. Julien Hotel & Spa’s T-Zero Lounge. This bar offers a modern, yet contemporary rendezvous for signature cocktails, handcrafted with love and inspiration by some of our favorite bartenders, like Andrew Amaro.

Andrew is a great friend of Montanya’s and a recipe of his is featured in Montanya’s upcoming cocktail book (details coming soon)! In this post, he talks about what sets the T-Zero Lounge apart from others, his favorite rum drink, and he shares the recipe for The 401, named after a popular mountain biking trail in Crested Butte.

**As we highlight bartenders we have come to love, we’d also like to hear from you. If you have a bartender or bar/restaurant you’d like to recommend for future consideration, please click here to learn more. To see more installments from the Montanya Mixology Series, visit The Kitchen Denver, Justice Snow’s, or Lounge 5280.**

Andrew Amaro
Beverage Manager of T-Zero Lounge – St. Julien Hotel & Spa

Years of Bartending Experience:
8 years

What sets your bar program apart from all others?

We are so lucky to be living in Colorado; the unique landscape, beautiful mountains, the abundance of amazing cocktail bars and the great community of Colorado bartenders. We aren’t afraid to step out of the box and create cocktails that are true expressions of creativity. 

At the St. Julien’s T-Zero Lounge, we showcase our creativity through house-made syrups, bitters and juices. Our guests demand freshness and quality. I like to call this ‘healthy drinking.’ By juicing our own fruits, we can provide the freshest cocktails and deliver a high quality drink. Our passion is on display at the bar and we love to pass it on to our guests.

T-Zero Lounge at the St. Julien Hotel

How do you use Montanya Rum in your bar program?

Montanya Rum is an integral part of our bar program. We try to use as many local spirits and products as we possibly can. When showcasing that, we make sure that guests are properly educated about the passion Karen Hoskin [co-founder and owner of Montanya Rum] and her team puts into distilling their rum and creating rum cocktails. It is evident in the taste and the ability to showcase passion in a cocktail.

What makes for a great night of bartending?

It’s really about getting into a flow with your fellow bartenders. Reading each other is critical to ensuring proper service to our guests. When you are at the height of the busiest point in your night and you can craft drink after perfect drink and get in that zone… well, that’s when you know you’ve achieved a great night of bartending. After all is said and done and each bartender is still smiling, you know you’ve conquered the night. 

What’s your favorite rum cocktail?

My favorite Montanya Rum cocktail is the Jamaican Rum Crème. I remember my first visit to Crested Butte, Colorado; we had just skied a full day and headed into Montanya. I had one sip of this amazing cocktail and fell in love with it. I believe I had about three or four Jamaican Rum Crèmes before I moved on to try another! I have tried to recreate it several times, but it’s just not the same as the one I had in Montanya’s rum bar.

Recently Featured Montanya Cocktail at T-Zero Lounge

At T-Zero we have a cocktail called The 401, named after a popular mountain biking trail in Crested Butte, Colorado.  The cocktail features Montanya rum, of course.

THE 401
1.5 oz. Montanya Oro Rum
1.5 oz. Strawberry-basil shrub
1 oz. fresh pineapple juice
.5 oz. fresh lime juice
2 to 3 dashes of Wormwood bitters

Shake and strain into a martini glass. Top with four drops of black pepper tincture and garnish with half a strawberry. 



Travelers, take note! 

Whenever the Montanya team travels, we stop off at Lounge 5280 at the Denver International Airport (DIA). It’s in the B Main Concourse, on the Mezzanine level, and it’s one of our favorite places to grab a cocktail and snack before taking off. It has a stylish and upscale bar with a contemporary edge, and offers premium and unique cocktails. It also features Montanya rum on its regular menu along with a full menu of artisan cocktails made with Colorado craft spirits.

This month, in our Montanya Bartender Series, we’re highlighting five bartenders from Lounge 5280 in Denver. They share favorite cocktail recipes, surprising insights on clientele and what it’s like working at an airport bar!

**As we highlight bartenders we have come to love, we’d also like to hear from you. If you know about a bartender who makes innovative cocktails with Montanya rum, we’d love to consider them for a future post. To see past installments from the Montanya Mixology Series visit The Kitchen Denver or Justice Snow’s.**

Becca Dummar
Bartender at Lounge 5280

Years of Bartending Experience:
5 years at Lounge 5280 – 15 years in service industry

What’s unique about your clientele?

Even though we’re in an airport, more than 40 percent of our clientele are regular patrons. The most gratifying detail is that people schedule their flights around an opportunity to come up to 5280 for a cocktail crafted with local Colorado spirits, a glass of wine, or one of Colorado’s craft beers. Customers can accompany their libation with our assortment of provisions; including fresh shrimp cocktail, roasted beet salad, marinated olives, ahi tuna and our seasonal flatbreads. 

Is working in an airport setting organized chaos every day?

Yes, but it provides a fantastic opportunity to connect with people and learn what makes them tick, where their jobs might take them, or what fantastic vacation they are jetting off to. I think the most entertaining part of the day is the thrilling travel stories we hear.

What is your favorite thing about working with Colorado craft spirits?
It is wonderful to have an opportunity to meet local distillers face-to-face or see them in action, which creates an unparalleled connection. The passion behind the product demonstrates the quality and creates excitement for new customers trying local spirits. It’s a great conversation piece for our customers.  

Why do you use Montanya Rum in your bar program?
Karen Hoskin at Montanay has been an inspiration to me over the years. She is doing what she loves and she exemplifies a model businesswoman with ambition. She shows me that you can have a career and still be a wonderful mother! The balance of work and home is something that can be challenging, but gratifying.

What sets your bar program apart from others?
Offering Colorado spirits & cocktails to the everyday traveler has so many rewards and being able to expose customers to our Colorado proud spirits is very fulfilling. At Lounge 5280, we have to compete and offer quality options to a captive audience, so focusing on a high level of customer service and quality has been our goal since day one.

Recently Featured Montanya Cocktail at Lounge 5280
Bright and Sunny in Colorado
2 ounces of Montanya Platino
2 ounces of fresh squeezed orange juice
Top with ginger beer

{Is this the right way to write this description?}
Muddle fresh mint.
Add Platino rum and orange juice and shake.
Serve over ice and top with ginger beer.

Recently Featured Montanya Cocktail at Lounge 5280
Raspberry Rum Smash
2 ounces of Montanya Platino
1 ounce of fresh squeezed lime juice
Top with Pellegrino

Muddle fresh raspberries and mint.
Add Platino rum and lime juice and shake.
Serve over ice and top with Pellegrino.
Garnish with fresh mint and orange. 

Jony Castorena
Bartender at Lounge 5280

Years of Bartending Experience:
4 years

What do you like the most about working with Colorado craft spirits?
It makes for great conversations and good experiences for people from all over the country, who try our Colorado craft spirits. It’s great being able to educate and show off, to our customers, what great tasting spirits we have in Colorado.

What is your favorite rum cocktail? 

A traditional mojito, with silver rum, turbinado simple syrup and fresh squeezed lime juice.


Collins Glass with ice
1/2 Turbinado Sugar rim
1 Squeezed Lime
2.5 oz Platino
.25 Simple Syrup
6-8 Mint leaves - muddled
top with soda

Tyler Striplin-Sullivan
Bartender at Lounge 5280

Years of Bartending Experience:
3 years as a bartender 

What do you like about Lounge 5280?
I have been at Lounge 5280 for close to a year and have been learning a ton about craft cocktails, as Classic Mojito (also shown with a Blackberry option)well as craft beer. I started bartending in Los Angeles and learned about craft cocktails there, but what I like about Lounge 5280 is we use fresh and locally-sourced ingredients, as well as local spirits and beer. 

What is your favorite rum cocktail?
Piña Colada because it's a classic and most people I've found either don't make it correctly or just avoid it completely.

The classic recipe:
1/2 cup of crushed ice
2 ounces of Montanya Platino 
2 tablespoons each of coconut milk, pineapple juice, ice cream (vanilla)

Blend all the ingredients together and garnish with pineapple and cherry.

However, I personally don't like it blended and at Lounge 5280 I make it a little different.

My recipe:
2 ounces of Montanya Platino
1 ounce of almond syrup
1 ounce of pineapple juice
Splash of cranberry & hibiscus simple syrup

Shake all ingredients together, serve over ice, and garnish with a flag (cherry and an orange).

Jason Garin
Bartender at Lounge 5280

Years of Bartending Experience:
10 years as a bartender – 15 years in service industry

What do you like the most about working with Colorado craft spirits?
I was born and raised in Colorado so for me it's a sense of pride. By introducing people to something from my home state that someone else put their heart and soul into is a way for me to give back to Colorado and the people who give us these delicious sprits. 

What makes for a great night of bartending?
My idea of a great night of bartending would be a busy night where the whole team comes together and everything runs smoothly, you have great guests and just have a fun night. 

What do you wish more people knew about bartenders who develop craft cocktails?
To me, bartenders who develop craft cocktails seem to have more heart towards the cocktails they create and are more proud and excited to introduce people to these craft cocktails.

Laura Ramos
Bartender at Lounge 5280

Years of Bartending Experience:
4 years

What makes a great night of bartending?
Meeting the standards of my customers and helping them have a memorable experience. I love making cocktails from scratch and using fresh squeezed ingredients. More than half our cocktails are made with Colorado spirits as the main focus and it’s great being able to tell customers about the background of Colorado spirits.

 Lounge 5280 at Denver International Airport




Sam Gemus of Justice Snow's in Aspen, ColoradoIn this second installment of our Montanya Bartender Series, we’re traveling up into the Colorado mountains and highlighting Justice Snow’s. This restaurant, in historic Aspen, is wildly popular for its hand-crafted cocktails with fresh ingredients and inspiring creativity. This bar and restauraunt has the most extensive cocktail program west of the Mississippi.  Montanya Distillers is honored to be featured regularly on Justice Snow’s cocktail menu. 

In September, 2014, the entire staff of Justice Snow's hiked over to Crested Butte (and Montanya Distillers) for a comprehensive distillery tour, tasting and rum pairing cocktail hour with appetizers at the Montanya Distillers Tasting Room.  In May, 2015, Justice Snow's bartender Jacob Johnson joined Montanya's staff in Crested Butte for two days as part of our Bartender "Bar Stage" Program.  We love to host talented bartenders at our rum bar to learn a bit about our specialty, craft rum mixology.  In June, 2015, we will be collaborating with Justice Snow's on a Montanya Cocktail Party as part of Aspen Food and Wine.  More details will be announced soon. 

In this feature Samuel Gemus, a bartender at Justice Snow’s, explains what makes a great night of bartending, his favorite Montanya cocktail and a must-try rum recipe.

Samuel Gemus

Bartender at Justice Snow’s
Years of Bartending Experience: 3.5 years

What sets your bar program apart from all others? 

The Justice Snow's bar program is different for two reasons, scale and speed. With a bar menu that once exceeded 150 cocktails and patrons that are usually two to four people deep at the bar, the bartenders have to be skilled and fast. Most cocktail bars have the luxury of only seating people in how many chairs they have; that's not the luxury we get here. We often fill to standing room only. We as a bar staff must have incredible depth of knowledge, extremely precise hand work and superb social skills to handle such thirsty crowds.

How do you use Montanya Rum in your bar program?

Montanya Rum is one of the amazing Colorado spirits we like to feature in our bar program.

With a cocktail menu as extensive as Justice Snow’s, the best place to feature a local distillery is on our opening statements page, which is our first two pages of the book, and where you’ll often find Montanya. With so many amazing Colorado distilleries, we now feature mostly local products on our Opening Statement menu.

What makes for a great night of bartending?

A great night of bartending has many faces. When the light is at the perfect dim, the music is at the perfect decibel, the background noise is scattered with laughter, and there’s a pronounced sound of ice banging around in the shaker. Everyone is working hard to create a great ambience for every single person. Then after the dinner service the band shows up ready to rock, the tables get pushed to the side and everyone dances, drinks and shares a great night with friends and strangers. That is the perfect night for a bartender.

What’s your favorite rum cocktail?

Tiki Old Fashioned from Sam Gemus, Justice Snow'sMy favorite Montanya Rum cocktail came about when I was tinkering with some classic recipes. I threw a brown sugar cube in a rocks glass and put a dash of orgeat syrup along with several dashes of angostura bitters and tiki bitters. I then muddled the sugar cube down very finely and added some Montanya Rum along with ice and a lemon, or sometimes an orange peel. This is one of my favorite ways to make a rum Old Fashioned.

RECIPE: Tiki Old Fashioned
In a rocks glass:
1 brown sugar cube
dash of Orgeat Syrup
2 dashes Angostura Bitters
2 dashes Bittermen's Tiki Bitters
muddle above ingredients and add 
2.5 oz. Montanya Oro Rum
orange or lemon peel
stir with a bar spoon 

What do you wish more people knew about Justice Snow’s?

I wish more people knew that at Justice Snow’s, we work to restore culture within our drinks. Many places all across the country serve people too many drinks and then you lose the great tastes and sensations behind the drinks. For example, a well balanced Rum Manhattan can truly open someone’s eyes to how beautiful rum can taste, giving them another amazing option and gets people thinking beyond Rum and Coke.


Justice Snow's - Aspen, Colorado

Justice Snow's Michelle Kiley's Favorite Montanya Rum Cocktail:
Kiley, the dynamic and delightful proprietor at Justice Snows, is a particular fan of the Fiery Passion cocktail at Montanya Distillers rum bar in Crested Butte.  (You are not mistaken that Montanya has a strong history of enjoying the company of other women-owned businesses in Colorado and around the world!) We have included Kiley's favorite cocktail here so you can share her love of this spicy, dramatic passionfruit recipe.

in a tall Collins Glass 

In cocktail shaker with ice

2.5 oz Habanero-Pineapple Infused Platino (recipe below)
1 fresh Lime, juiced
2 oz Juice made from organic, unsweetened Passionfruit Puree
.5 oz light Agave syrup
6 fresh Mint leaves - lightly muddled
Shake and strain over ice
Top with Club Soda or Seltzer
Garnish with 1/2 Spiced Sugar Rim (Turbinado Sugar, Cinnamon, Nutmeg), a fresh Pineapple wedge and fresh Mint sprig

Habanero Pineapple Infusion:
Take the rind off a half a fresh Pineapple and chop into pieces.  Slice 1/2 to 1 fresh Habanero pepper, wearing gloves.  Place into 1 bottle of Montanya Platino Rum.  Add the Habanero in stages if concerned about the infusion being too spicy.  (If it gets too spicy, add more Montanya Platino Rum.)  



As we highlight bartenders we have come to love, we’d also like to hear from you. If you know about a bartender who is making innovative cocktails with Montanya rum, we'd love to consider them for a future post.  And if you haven’t already, check out last month’s feature on The Kitchen Denver.



It is shaping up to be quite a season of live music at Montanya Distillers, played by talented and original musicians, some are from our own back yard, some from as far afield as Equador.  

All shows are 6-9pm, family friendly, no cover charge, original music.  Don't come expecting cover bands.  :)

Handmade Moments (Anna And Joel)May 21st: Handmade Moments, 6-9pm  Fayetteville, Arkansas
One of our favorites!  Their music is deeply soulful and reminiscent of 20s dance hall hits and viper era jazz with some Beatboxing. Modern and fresh; Joel and Anna’s songwriting contains a subtle and humble vibe. Alto sax, ukelele and more.




Miss Emily and Tony Rosario 


May 23-24th, Miss Emily and Tony Rosario 6-9pm, Grand Junction/Denver 

Sultry, soulful and powerhouse vocal harmonies, original sound, blues, R&B, strong guitar rhythms.   




Free the Honey


June 11th and July 9th: Free the Honey, 6-9pm, Crested Butte, Colorado

Someday when these guys were enormously famous, we will get to say they were once our "house band". They will wow the whole world one day, but for now, we get to host them.  3 part harmonies, ever-changing instruments, über talent, and original music.  


June 13th: Erin and the Project, 6-9pm, Missoula, MT

Erin and the Project

Combines soul, r&b, blues, jazz, and alternative rock to create a unique SoulTernative genre. This dynamic act features powerhouse female vocals and driving rhythms that will leave you in the afterglow.  Click here to listen.






June 19th, Peter Jong Chang, 6-9pm, San Francisco

Hot guitar rhythms from many genres, original and instrumental. 






THE CHUCKLESS WAGONSJune 20th, The Chuckless Wagons, 6-9pm  Crested Butte, CO
The acoustic alter-ego of Ryan Herr and Tyler Lucas from local ski-funk band band Mine Control. Their music is stripped down and acoustic featuring mandolin and guitar. Sharing a love for musical conversation, their playful weaving of trickling melodies and pulsing rhythms will put the groove in your grass. They perform a range of traditional music from classic American troubadours and add a Crested Butte twist consistent with the unique character only found above 8,000 feet in the West Elk Mountains. Joining them is Mollie Hull, who contributes her venerable vocal harmonies and guitar playing.


June 25th, July 2nd, August 19th, Rachel van Slyke,

Soulful vocals and guitar, a strong musical talent from Nashville singing in many genres from country to Americana and alternative.    

Ben Powell














June 26th, Ben Powell, 6-9pm  San Diego, CA  Ben Powell makes his way through this world like a one man band of years past, but with a fresh, new, vibrant sound. Ben has created a truly unique sound playing his resonator guitars, stomping on a homemade winebox footboard, playing rack-harmonica, and singing his old style blues and his original tunes about any issues of the day. 



June 28th, Sweetwater String Band, 6-9pm, High Sierras, CA Sweetwater String Band delivers an original highly danceable bluegrass sound featuring cello, mandolin, guitar, and upright bass.


July 1-2, Ryan Flores, 6-9pm  Ontario, CanadaRYAN FLORES
This performer has been one of our absolute favorites of the last year.  He is wildly talented!!!  Ryan is an independent musician, singer, and songwriter from Toronto, Ontario. He is well known for his very uplifting, honest, and relatable original music, most of which revolve around the genres of pop, R & B, acoustic, and some contemporary folk. We like to think of him as Balkan vamp.  He is mainly inspired by artists who sing on a more inspirational, personal, and original level. 




GYPSY JAZZ SOCIAL CLUBJuly 11th, August 15th: Gypsy Jazz Social Club, 6-9pm
An ever evolving lineup of spectacularly talented local musicians playing an original yet familiar set of Gypsy Jazz with a world sound.    







July 24th, Kyle T, 6-9pm  Durango, CO

KYLE TKyle T or Kyle Dewitt Tischler is a 21 year old Country artist from Carnesville, Georgia, currently based out of Durango, CO area, who started playing music at age 6 after hearing the famous "Hank Williams" song, "Hey Good Looking". Kyle has a versatile style heavily influenced by country music.  His deep voice and skill on the guitar make him versatile to take on any genre he chooses. 


July 30, Michael Shay Trio, 6-9pm  Quito, Equador

With the nuance of a classically-trained musician, the grit of a musical globe-trotter, and just enough twang to know he's from Texas, Michael Shay's folk and alt-country songwriting sensibilities reflect a vision comfortably outside any "Americana" box while poetically evoking his earliest influences: Townes Van Zandt, Neil Young, Dylan, and the Dead.

Born in Austin, currently based in Quito, Ecuador, Michael Shay has spent twenty years exploring countless musical traditions in far-flung countries, which finally him back to performing his own rootsy Americana originals as part of the trio that will visit Montanya.

Michael Shay Trio

July 31, Candy Lee, 6-9pm   Fayetteville, Arkansas.
Candy Lee is an award winning, "golden voiced" singer/songwriter who combines her love for folk, jazz, and indie music to create her own original style. The first thing you'll notice when you hear Candy Lee is her voice- timeless, entrancing, and ethereal. She pulls you in with her sweet, catchy melodies and moving music, but it is her smart, creative lyrics that deserve a second listen.


August 1st (and sponsored by Montanya Distillers at the Crested Butte Arts Festival Caravan Bar!)

Roma Ransom, 6-9pm (and at other times through the weekend)  from Colorado Springs, CO

Grace Easley and Gordon Lewis have been playing music together now for almost two years. They met in Springfield, Missouri while Grace Easley and her friend were busking and Gordon showed up in a pedicab with a banjo. After this, the two got to know each other and went on to become Roma Ransom, which has an original gypsy caravan sound.  



August 8th, The Clarks, 6-9pm  Boulder, CO THE CLARKS

Original semi-acoustic folk, blues and rock. THE CLARKS is a Boulder-based trio, named for CLARK’S QUARK (n.), a theoretical but as yet undiscovered subatomic particle postulated by the great Polish/Native American physicist Clark Blzgyqzckrpgvki (Indian name ‘Empty Vial’), whose anticipated properties are (i) it is destroyed at the same instant it is created and (ii) when placed in a solution of alcohol and stimulated by energy emits coherent sound waves of unimaginable power and beauty. Along with the Higgs Boson, discovery of the Clark’s Quark is one of the last great problems in modern physics.

Montanya Platino wins highest honor at World Rum Awards


Crested Butte, Colo., May 5, 2015 – Montanya Distillers has received another high honor for its Platino light rum, which has been named ‘Best White Rum’ at this year’s World Rum Awards in England. Platino is aged in American oak, filtered, and blended with Colorado mountain spring water. It offers notes of honey and vanilla with a smooth medium body, making it perfect for mixing in light cocktails like Mojitos and Daiquiris, or sipping.

The judging at the 2015 World Rum Awards consisted of three rounds, conducted by internationally renowned spirits experts, including master distillers, spirits buyers and taste experts.

Judges noted the rum’s aromas of white liquorice, dried fruit, and vanilla ice cream. They also referred to it as an American cream soda with flavors of vanilla and chocolate, earthy characteristics and a touch of smoke.

 “To compete against top rums from around the world and win this honor is a humbling experience,” said Karen Hoskin, president and co-founder of Montanya Distillers. “We are making American rum in the Colorado mountains and using elevation to our advantage, but our process is still a bit of a novelty.  To receive this worldwide praise is a tremendous seal of approval and vote of confidence.”

In addition to this award from World Rum Awards, Montanya’s Platino has won two other “Best in Class” designations including the Rum XP Competition, and six Gold medals including from the San Francisco World Spirits Competition.

To learn more about Montanya rums, the Montanya distillery and their tasting room, visit or like Montanya on Facebook at

About Montanya Distillers

Montanya Distillers, located in Crested Butte, Colo., is a craft rum distillery in the heart of the Colorado Rocky Mountains. Its distilling process uses old-world artisan traditions, combining science with art. By using just four natural American ingredients, Montanya has created aged rums that have been awarded 18 Gold and Silver medals in international competitions. These rums reflect both Montanya Distillers’ mountain culture and a new American rum tradition. Montanya produces Platino Light Rum and Oro Dark Rum and was named the 2013 Craft Distillery of the Year by the American Distilling Institute. Learn more at

Montanya Distillers Launches Monthly Mixology Series


Courtesy of The Kitchen Denver"One of the most fun things we get to do at Montanya Distillers is meet some incredible bartenders whose creative energy inspires exceptional Montanya rum cocktails. Their passion for what they do is amazing to experience, and today we’re bringing them to you through a feature highlighting some of the very best in the biz."

Our monthly Montanya Mixology Series features some of our favorite bartenders, as well as our favorite places to drink Montanya Rum. As we highlight bartenders we have come to love, we’d also like to hear from you. If you have a bartender or bar/restaurant you’d like to recommend for future consideration, please click here to learn more. 

To kick things off, we’re starting with our colleagues at The Kitchen Denver, a garden-to-table restaurant known for consciously sourcing and serving up delicious cuisine in an incredible eco-friendly urban space with a wonderful cocktail menu. The following article features three of The Kitchen Denver bartenders and four impressive recipes they have been generous enough to share with us.  

Kyla Ostler, Bar Manager at The Kitchen DenverFirst, we asked The Kitchen Denver’s Bar Manager, Kyla Ostler, about her favorite rum drinks and how she uses Montanya. Her answers, as well as favorites, recipes and insights from three other bartenders from The Kitchen Denver, lead our series. 

Kyla Ostler
Bar Manager of The Kitchen Denver

Years of Bartending Experience: 
5 years, managing for 3 years

At Montanya Distillers, we know that Kyla plays a critical role in hand selecting spirits and guiding her bartenders to use Colorado craft spirits.

Kyla's Favorite Rum Cocktail at The Kitchen Denver:

Oliver’s Raddington (with Montanya Oro) or a Hemingway Daiquiri (with Montanya Platino)

How do you use Montanya Rum in your bar program?  

What I love about Montanya Rum is that it makes rum so approachable. I have found that there are a lot of people who had a really negative early experience with rum (coconut rum + high school, terrible combinations like that) and as a result they have written rum off completely. Such a mistake. So, to be able to tell our guests that we have a Colorado craft rum that uses Louisiana sugar cane and is made in Crested Butte - that’s an easy conversation, how can they say no? You have to try it! It’s aged in Colorado Whiskey Barrels, come on!

What sets your bar program apart from all others? 

I’m incredibly lucky to have a super creative, passionate, talented and very knowledgeable bartending team that uses The Kitchen’s philosophy of letting good ingredients shine. I think our most successful cocktails combine the best of what the season has to offer with Colorado spirits in simple, delicious ways. 

Oliver Weinberg, Bartender at The Kitchen DenverOliver Weinberg
Bartender at The Kitchen Denver

How do you use Montanya Rum in your bar program?

I think that we use Montanya Rum to enhance our guests experience by showing them a product that they can connect with because it’s made locally by real people.

What’s your most memorable cocktail with Montanya Rum?

I would say that the Raddington is probably my most memorable cocktail with Montanya Rum because it was the first one that I did at The Kitchen Denver. It has been a great experience to get to learn about all of the amazing distilleries, breweries, and farms that we work with at The Kitchen. I think that the Gold Fashioned might be my favorite Montanya Rum cocktail that I've created so far. I love that the presentation and ingredients are so familiar and approachable and I think it really highlights the Montanya Oro Rum beautifully. 

What makes for a great night of bartending?

Just a bunch of happy people on both sides of the bar!  That's the main thing that I try to bring to work every day and even when I go out to eat or drink. It's all about having fun and enjoying the experience!

 Oliver’s Favorite Rum Cocktails:

The Raddington CocktailThe Raddington

1.5 oz Montanya Oro Rum
.5 oz Lillet Blanc
.5 oz Grapefruit
.5 oz OJ

Plus Leopold Bros Absinthe for rinsing
Shake in a cocktail shaker, not including the absinthe.
Use a small bit of absinthe to rinse a coupe glass, pour drink, garnish w/ a grapefruit swath.


The Gold Fashioned

The Gold Fashioned Cocktail at The Kitchen Denver

2 oz Montanya Oro Rum
1 sugar cube, soaked w/ Peychauds, (approx. 4 dashes)
1/4 of a grapefruit  

Muddle the sugar and the grapefruit then add Rum, stir. Pour into small rox glass with big cube.
Garnish with a grapefruit wedge on the glass rim.


Other Rum Favorites from The Kitchen Denver Bartenders:

Mia Provenzano of The Kitchen Denver


Mia Provenzano’s favorite cocktail is perfect for spring/summer:

Corpse Reviver #2a

1 oz Montanya Platino Rum
1 oz Lillet blanc
1 oz Cointreau 
1 oz lemon juice  

Shake in cocktail shaker.
Serve in a coupe glass with a lemon swath twist.




Jack Simpson, Bartender at The Kitchen DenverJack Simpson’s, Favorite Rum Cocktail:

Captain Jack’s Tiramisu

2 oz Conscious Coffees espresso
2 oz half & half
1.5 oz Montanya Oro Rum
1 T Demerara Sugar

Shake in a cocktail shaker.
Pour over crushed ice. Top with whipped cream and dust with cinnamon.