RECIPE OF THE WEEK

 

THE MONTANYA PAINKILLER:
This cocktail is lighter and fresher than most because of the fresh juices and the reduced amount of coconut cream over traditional recipes. 
Ingredients:
2 oz. Montanya Oro Rum
4 oz. Fresh-pressed Pineapple juice
.5 oz. Cream of Coconut
1.5 oz. Fresh Orange juice

 
Instructions:
Shake all ingredients together in a cocktail shaker on ice.  Strain over ice into a rocks glass.  Garnish with a dash of ground nutmeg, pineapple leaf and a fresh pineapple slice. 

 

READ OUR BLOG

Keep in touch with Montanya Distillers by checking out our blog posts. Click HERE!

HOURS, NEWS & CALENDAR

Crested Butte Tasting Room: Open Daily 11am to "Last Call" at 9:00pm serving rum cocktails, appetizers, and offering tours, retail bottles and merchandise for sale.  Visit Facebook for details of upcoming events.

Silverton Tasting Room: 1309 Greene Street! Check it out. 

Distillery Tours in CB: Our distillers are working 6 days a week (Tuesday-Sunday) from about 11am-7pm.  If you would like to be sure of a tour while we are distilling and with a distiller, or for a group tour for 10+ people, please call us!

 

THE MONTANYA RUM DISTILLING PROCESS


Rum is made from pure sugar cane, in a process that is partly science and mostly art. Here at Montanya, we import our sugar cane straight from Hawaii, and mix it with pure mountain spring water. We add yeast and let it ferment for a week or more. At that point, there's almost no sugar left, just alcohol and water.

That's when the alchemy begins. The fermented wash goes into the copper pot of our still, and we heat it up. Because alcohol is lighter than water and has a lower boiling point, it boils off first. The alcohol travels up, through the bulbs above the pot, across the swan's neck into the condenser, and comes out as rum. It's almost that simple!

The complex part is that the fermented wash actually has several hundred different alcohol compounds, each with a different flavor and boiling point. We carefully monitor what comes out of the still, keeping what tastes great and throwing away the rest. And, the copper is a very important part because it interacts with the alcohol, improving its taste. 

Here are the key parts of the still:

  • The copper pot. This is where the wash is gently and carefully boiled.

  • The alambic head. The shape isn't decorative -- it's designed to create reflux, which is when the steam of the boiling wash condenses and runs back into the wash.

  • The lentil. This is a unique part of our still, and we are in love with it. The lentil shape hides an inside channel that forces steam to flow upward in a spiral, while cold water runs across the top. This serves the same purpose as the head, creating reflux -- and in the lentil, it's precise and consistent.

  • The swan's neck. This curved copper tube carries the steam across to the condenser, where it is cooled.

  • The condenser. Filled with a steady stream of cold water, the condenser turns hot steam into cool liquid high-proof rum.

After the best part of the rum is collected, we put it into American oak casks that previously held Stranahan's Whiskey from our favorite whiskey distillery in Denver. There, we age it until it's mature and smooth.  Perfect for a Montanya cocktail, sipping straight with a twist, neat, on the rocks or however you like it!

Another important component of making our rums is altitude.  The wash in our stills boils at a lower temperature than at other rum distilleries.  Our open flame distilling process, combined with this lower boiling point, may be part of the formula that makes our rums unique.  Aging in barrels at elevation with the temperature fluctuations in our barrel room every day also add character as rum moves more frequently in and out of the oak.