Mount Gay Is Doing Some Interesting Stuff, Rum-Wise

Mount Gay’s Single Estate Rum, which is very interesting. And tasty. (Photo courtesy Mount Gay/Remy Cointreau)

Back in olden times — I’m talking the 18th century, when Mount Gay Rum was already a going concern, having been founded in 1703 — rum making was a pretty straightforward thing. Estates harvested their own sugarcane from their own plantations, made cane sugar from it, and used the leftover molasses to make their own rum. Nowadays, it’s not so simple. A whole lot of rum distilleries import their molasses, and sometimes even have it distilled elsewhere. Including Mount Gay.

But that’s changing! At least on a small scale. In the last decade, Mount Gay (and its parent company, Remy Cointreau) bought back its plantation (they’d sold the land in the 1970s) and started growing sugarcane on it again. AND they opened up their own sugar mill. Just like old times! Sort of. Because now the focus isn’t on the sugar, but the molasses they use to make the rum. It’s kind of geeky and very cool. And I wrote about it for Forbes! And you can read it! Link is -> HERE <-.

And while we’re at it… I think I forgot to link to another Mount Gay piece I wrote for Forbes back in the halcyon days of July, 2024. But it’s aged like fine wine, or maybe fine sipping rum. Check it out -> HERE <-.