Privateer Rum Toasts Success of First Anniversary with Expansion & New Female Distiller

In just one short year, Privateer Rum, has become one of the most talked about new distilleries in Massachusetts. Launched by Andrew Cabot in June of 2011, Privateer Rum has already received numerous accolades. Privateer continues to grow and its True American Amber and Silver Reserve are available in restaurants, clubs and liquor stores throughout Massachusetts.

Privateer International recently signed on with distributor MS Walker and is committed to keeping pace with increasing demand by expanding into Rhode Island later this summer. Sales have well exceeded expectations and the company continues to add new jobs each quarter.

Privateer has just announced that they recruited Margaret Campbell as the new Head Distiller. Campbell is one of the first female master distillers in the Boston area since Prohibition. She brings an experience portfolio to Privateer which includes Germain-Robin Craft Spirits and Volio Vino Fine Wine Distributors.

A native of Colorado, Campbell received a degree from University of Denver and certifications from Siebel Institute, International Wine Guild and Wine and Spirits Education Trust. A true spirits aficionado, Campbell also is an avid reader and bee keeper.

“Maggie is a phenomenal distiller,” noted Andrew Cabot, President of Privateer International. “She has an incredible palate and is a great addition to our team.”

The popularity of Privateer among drinkers is due in part to the rum’s reputation for its smooth taste and clean finish; it appeals not only to persons who are passionate about rums, but to all spirit connoisseurs. The high quality rum has won acclaim with professional tasters and judges, too.

Historically, rum was an economic instigator for the American Revolution. George Washington insisted on having it at his 1789 inauguration. Early in the history of the country, it was a ubiquitous campaigning tool, and prior to the Revolutionary War, the average American consumed three gallons of it per year. Rum is the common thread running through these events in the early history of the American Republic. And the name Andrew Cabot (1750-1791) was associated with the manufacture of one of the earliest rums ever made on American shores. Cabot, along with his business partners, owned a rum distillery in Beverly, MA. They smuggled their molasses into the country in defiance of British tariffs and laws. Once America declared independence from Britain, the economics of distilling rum changed, and Cabot divested his distillery to focus on increasing his interests in privateering.

Today, the namesake Andrew Cabot of Boston, six generations removed from the original, is carefully handcrafting fine American rum in Ipswich, MA. Distilled from premium ingredients in small batches and with an obsessive attention to quality, Privateer Rum is a touchstone to an era when rum was America’s most prized spirit.

“We’re excited by the success of Privateer,” said Andrew. “Our proprietary approach combines the best of old and new world practices, resulting in levels of character and complexity that often are not found in ultra premium rums today.”

Privateer International, the name of the distillery, refers to the twenty-five privateer vessels that the original Cabot owned in whole or part during the American Revolution; these were fast and maneuverable vessels that hunted British merchant ships across the North Atlantic and from Canada to the Caribbean. Rum was the second entitlement of the sailors in this fleet, the first being their shares in the large prizes they captured from British merchants.

Follow Privateer on Twitter @PrivateerRum and online at http://privateerrum.com. And be sure to try some of Privateer’s favorite warm weather cocktails this summer!

PRIVATEER ROSEMARY RUBY COCKTAIL

1.5 ounces Privateer Silver Rum

2 ounces ruby grapefruit juice

1/2 ounce simple syrup

rosemary sprig

Shake first three ingredients in a shaker, and serve over ice with a sprig of rosemary.

 

THE PERFECT STORM (Our version of a dark and stormy except lighter and more refreshing)

Equal parts of Privateer Silver Reserve Rum and ginger beer

Optionally, lightly muddle in two leaves of sweet basil. Pour over ice.

 

PRIVATEER BOG

1.5 oz Privateer Rum (either Silver Reserve or True American Amber)

6 fresh cranberries (or 2 oz cranberry juice) .5 oz apricot liqueur

.5 oz ginger syrup

.5 oz fresh lemon juice

ice

orange peel for garnish

Muddle fresh cranberries in a cocktail shaker. Add remaining ingredients. Shake well with ice. Double strain into a chilled cocktail glass. Garnish with orange peel.

 

WATERMELON COOLER

Summer in a glass. Light, crisp and refreshing. Perfect for sitting on a porch or under a tree on a hot summer day.

1.5 oz Privateer Silver Reserve Rum

3 oz Watermelon puree (just put watermelon chunks in a blender)

.5 oz simple syrup (or white granulated sugar)

splash of lime juice

Strain if you like or else serve thick over a glass with ice. Garnish with sprig of mint.

 

GARDEN OF GOOD AND EVIL

3 oz Privateer Silver Reserve Rum

light squeeze of fresh lemon juice

3 sprigs of tarragon

2 slices of cucumber + garnish

splash of club soda

 

Muddle rum, tarragon and cucumber in a shaker. Add ice. Shake well and strain into an old fashioned glass. Add light squeeze of lemon juice and top with club soda. Garnish with thin slice of cucumber and enjoy.