One of the Finest American Rums
We make the rum that we love to drink: barrel aged, smooth and not sweet, low on funky esters, and full of flavors that are naturally produced not added. Turns out we’re not alone. Since 2008, Montanya Rums have earned 24 gold, silver and double-gold medals, including “Best Rum in the World” at the World Rum Awards and “USA Rum of the Year” at the Berlin International Spirits Competition. We think the secret to our rum’s success lies in the quality, American ingredients in every bottle and our commitment to time-honored, high-mountain traditions.
American Made with American Ingredients
Distilled, aged, and bottled in Crested Butte, Colorado
Made with Louisiana sugar cane grown by Families we know personally and love greatly
Bottled with water from a snowmelt-fed aquifer right below the Barrel House and bottling facility
Finished with the tiniest* touch of Colorado honey
(*We’re talking tiny—less than .04% of every bottle. The acidity of the honey brings out the natural flavors of the sugar cane and the barrels.)
A Longstanding Tradition
When we started making rum in the mountains, we got a few (okay, many) raised eyebrows. Doesn’t rum come from the Caribbean? Isn’t it meant for the beach?
Not always. Our founder Karen Hoskin discovered the high-mountain tradition of rum making many years ago, in Guatemala. Mountain rum is actually a longstanding tradition.
Well-respected rum makers in Guatemala, Colombia and Panama actually carry their rums into the mountains to age.
At altitude, daily and seasonal changes in temperature and barometric pressure force more rum in and out of the oak barrels, allowing it to age more effectively.
This means more flavor characteristics in the wood transfer into the spirit.
Thankfully, our home in Crested Butte, Colorado is nearly 9,000 feet above sea level. Our rums benefit from the effects of altitude without our having to carry the barrels up the mountain!
The Bottling Facility and Barrel House is nearly 9,000 feet above sea level in Crested Butte, Colorado.
Why We Love Tradition
We batch distill in the mountains using alembic copper pot stills over open flames, following in the footsteps of the earliest rum makers. These traditions add something hard to measure but so central to the way we make unique, American rum: the human element. Because distilling is more than a science. It’s also an art.