Privateer

By Velier

Our story with Privateer began when Daniele Biondi and Kate Perry, the pioneers of Maison & Velier in the U.S., introduced us to Maggie Campbell, the new rising star in the world of rum in the U.S., and specifically in New England. Maggie is a true tripleaist and master distiller and a true purist. And we can say that Privateer finally brings back to the forefront New England Rum, which is an important part of the history of rum, very famous in America since the Prohibition years.

Overview

History

Many people even begin Privateer Distillery's history with privateers, when, in the second half of the eighteenth century, Andrew Cabot, the ancestor of the founder of the first distillery was precisely an American privateer with a fleet of twenty-five ships, but was already distilling rum himself. And perhaps it is precisely to honor the privateer spirit that Privateer Distillery deliberately chose to ignore the commonly accepted practices of the largest rum producers in the U.S.: sweetening, flavoring, filtering, and flavoring their industrial distillate, and decided to set a new standard in American rum, and especially New England Rum made of honesty and purity.

Production method

Selecting only the finest ingredients, with no sweetening, no filtration, and no additives, Privateer Distillery produces only rum. Master distiller Maggie Campbell uses molasses from Guatemala, naturally fermented with indigenous yeasts-for about six days-then proceeds with a double distillation in a copper still with a small rectification column. Aging is in new American oak barrels.