Why we think craft distilling—and craft distilled rum in particular—is important and worth exploring.

What a treat to see photos of Montany’s new still, ready and waiting to be shipped from Portland, Oregon. Click for more photos and a look at how it will help us increase production and efficiency.

Our founder Karen Hoskin likes to say that distilling at altitude (about 9,000 feet above sea level in our case) benefits nearly every aspect of distilling and aging rum. In this blog post, we explain how.

A closer look at what distinguishes the different types of rum, and why it’s not enough to consider dark vs. light rum.

Did you know that 60% of what goes into every bottle of rum is water? We’re fortunate enough to proof Montanya Rums with water from a snowmelt-fed aquifer beneath our bottling and distribution center.

Isabel Thibault grew up in Crested Butte and Gunnison, Colorado, and moved to Louisiana when she married her sugar-can growing husband, Will. Now their land grows sugar cane that ultimately finds its way into Montanya Rums.

Want to know more about how to make rum? Here’s an inside look at the distilling process at Montanya Distillers.

Yes, we know that our stills are “inanimate” objects. But you can’t spend 10+ years making rum without realizing that they do, in fact, have personality. We named ours Bellatrix and Bellisima. Read on to meet them personally!