Historically, distilled spirits were made from local ingredients. In the old days, there was no good way to ship produce, so spirits were made from whatever was grown nearby. That’s why there are so many different types of liquor today. Here in Montana, we don’t grow sugar cane. It’s just too cold up here! However, we are the nation’s 5th largest producer of SUGAR BEETS, leaving us with A LOT OF LOCAL SUGAR! In fact, Western Sugar Cooperative (Billings, Montana) has been in operation, making train-car loads of beet sugar since 1906!
At Wildrye, we carry on the tradition of making use of what we have. This reduces our carbon footprint, helps support Montana’s agricultural heritage, and is just plain fun!
Therefore, we make our Beet Sugar rum using Montana sugar beet sugar from Billings.
NO, IT DOESN’T TASTE LIKE BEETS, IT TASTES LIKE RUM!
To keep that distinctive rum flavor, we add in classic black strap cane molasses. We then rest our distilled product in our used oak bourbon whiskey barrels. Finally, we infuse the mix with raisin, clove, and vanilla, and finish with pure Montana mountain water.
The result is a smooth Dark (spiced) Rum made the Montana way!
Ramsdell’s Parrot was the name of one of the earliest copper mines in Butte. Since we use a mix of beet sugar and sugar cane molasses to prepare our own Montana Rum, we thought this name was fitting. After all, a parrot is not only a pirate’s best friend (Arr-matey), it is the tool a distiller uses to measure the proof of spirits coming off the still.