• Jordan Cotton, Cotton & Reed Distillery
• Erin Wright, Striped Lion Distilling
• Kevin Wright, Striped Lion Distilling
• Maggie Campbell, Half Pint Co-Creation

What You’ll Learn: For many rum aficionados, the term “flavored rum” brings to mind heavily sweetened, artificially flavored, low proof spirits that couldn’t taste less like rum if they tried. But with an increasing number of small distilleries taking a fresh approach to the much-maligned category, it might be time to reevaluate how we think about it—and what the word “flavored” even means to begin with.  In this roundtable livestream, a group of rum distillers and founders will discuss their different approaches to the category and what its relationship to rum looks like long term.

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• Pepe Alvarez, San Juan Artisan Distillers
• Erik Vonk, Richland Rum
• Steve Jefferson, Kuleana Rum Works

What You’ll Learn: The last decade has seen a new wave of distilleries across the U.S. not only making rum, but also growing their own sugarcane. From Hawaii, to Louisiana, to Georgia, to Florida, to Puerto Rico, and beyond, you’re likely to find rum wherever you find cane now. In this roundtable discussion, you’ll hear from three different producers part of the new generation of cane-growing rum makers—all with distinctly different approaches and products. 

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• Roberto Serrallés, Destilería Serrallés (Don Q)
• Maggie Campbell
• Tim Russell, Maggie’s Farm Rum
• Karen Hoskin, Montanya Distillers

What You’ll Learn: What if we gathered a handful of talented rum producers from across the U.S. and spent an hour talking shop about a specific topic? That’s the idea behind the American Rum Roundtable, a new monthly livestream presented by American Rum Report and Zavvy.co. This month’s group is focusing on aging programs—from cask selection, to the challenges of scaling, aging environments, secondary maturation/finishing, and beyond.

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• Maggie Campbell
• Karen Hoskin, Montanya Distillers
• Andrew Lohfeld, Roulaison Distilling Co.
• Jaime Windon, Lyon Rum
• Kevin Wright, Striped Lion Distilling

What You’ll Learn: What if we gathered a handful of talented rum producers from across the U.S. and spent an hour talking shop about a specific topic? That’s the idea behind the American Rum Roundtable, a new monthly livestream presented by American Rum Report and Zavvy.co. To kick things off, this month’s group is focusing on white rum—the differences in their approaches, how they landed on their white rum’s style, the challenges in selling it as a relatively young distillery, how it has evolved over time, and more.

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• Tristan Mermin, Co-Founder
• Jon Lawson, Co-Founder

What You’ll Learn: Batiste Rhum is unique among rum brands based in the U.S. The rum is made from fresh sugarcane juice in the French-Caribbean island of Marie-Galante with strict environmental standards baked into every step of the process, from farm to distillery. It’s then shipped to California, where it is filtered, proofed, aged, and bottled. The goal is to create a product with roots in the French Caribbean but distinct from rhum agricole.  In this livestream, co-founders Tristan Mermin and Jon Lawson will take us through Batiste’s production process, the factors that distinguish it from other rums of the region, the challenges of introducing sugarcane-juice based rum to the American market, and more.

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• John Hayes, Distiller
• Jordan Cotton, Co-founder

What You’ll Learn: Get an inside look at rum production at Cotton & Reed Distillery in Washington, D.C. with Jordan Cotton (co-founder) and John Hayes (distiller).

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• Meg McNeill
• Dan McNeill
  

What You’ll Learn: Get an inside look at rum production at MISCellaneous Distillery in Mount Airy, Maryland, with co-founders Meg and Dan McNeill.

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• Karen Hoskin, Founder & CEO of Montanya Distillers
• Shannon Mustipher, Beverage Expert & Author of Tiki: Modern Tropical Cocktails
  

What You’ll Learn: What happens when change and restriction go from temporary to constant? As the spirits and bar industries adapt to the new normals brought on by the COVID-19 pandemic, Karen Hoskin (founder of Montanya Distillers) and Shannon Mustipher (beverage expert and author of Tiki: Modern Tropical Cocktails) discuss operating in an environment of endless change.

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Please click here to join our monthly subscription plan & view previous Livestreams. Your help is highly appreciated.   

Maggie is President and Head Distiller at Privateer Rum and currently a Masters of Wine student. She was the founder of the Denver Brewer’s League, serves on the Board of Directors of the American Craft Spirit Association, and has the role of Judging Director for their annual spirits competition. She also serves on the Wine and Spirits Education Trust’s International Advisory Alumni Board.

Maggie first became interested in learning distilling in 2004 on a trip to Scotland and has since received her Diploma in Craft Distilling Technologies from the Siebel Institute, her Level IV Diploma from the Wine and Spirits Education Trust, and won the Denver Brewsters Women’s brewing competition. She previously worked as assistant distiller at Germain-Robin.

Under her guidance, and with the hard work of the team, every spirit from Privateer has received a 4-star rating from Paul Pacult’s Spirit Journal except their revival-inspired Queen’s Share rum which has received the highest possible rating of 5-stars.

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