Topic: Terroir of the Cellar: How Aging Conditions Create and Impact Rum Flavor

Guest: Maggie Campbell, President and Head Distiller at Privateer Rum

What You’ll Learn: Continental aging, tropical aging, and everything in between will be covered in this seminar on the aspects of cellar conditions that affect flavor. Maggie will cover ideas from the broad concepts of temperature, humidity, and evaporation, all the way down to esterification, dissolved oxygen levels, exposure, and all the minutiae that go into creating flavor in rum in the cellar. Attendees will be able to walk away with a working understanding of key cellar terroir concepts that will enable them understand and decipher character and impact, no matter what cellar environment they are considering across the globe.

About Maggie: 

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.