Privateer Rum: Recent Episodes
Maggie
We’ve gotten some great questions on our most recent program, our rum CSA. We’re excited to share a quick rundown of what we’re up to. It is available for distillery pick up only.
An episode of a more serious tone fir serious times - of course with many dashes of love.
Awhile back Maggie, Andrew, and Peter traveled to Mount Vernon to help the team there distill rum in their historic distillery the old fashioned way. Hear about that adventure plus so much more in this week’s episode
That’s right, we sent a tasting kit to one of our fans so you could hear in real time their thoughts on the rums along with our President and Head Distiller, Maggie Campbell.
If you are a fan of Rhum Clément, Rhum JM, Admiral Rodney, Chairman’s Reserve, or Bounty hear Ben Jones share his perspective and experience in the rum world.
Zan and Maggie sit down to catch up and chit chat. The rum focused content begins at 28 minutes because true to the conversation format there is extra improv in this episode.
We chat about E&A Scheer and their influential, if less publicly known, role in the global rum world.
Today I’m chatting with Hoby, a peer in the spirits industry who has been blind since birth. We talk about how an inclusive perspective shapes how we create spirits and our shared passions in the drinks industry.
We dive deep into how we approach technical tasting, beliefs and philosophy on what a taste should offer, and offer a hint at more to come from us working together.
Jahdé brings a powerful mix of science, culture, truth, and a deep knowledge of foodways to the rum (and wine) world.
We kick off today with a short catch up with Kate Perry to go a bit deeper on the experience of bringing When in Rum into the world and then we really tuck in to an in depth conversation with Chris Hassaan Francke about Middle Eastern culture, his work at Green Zone in DC, Music, our passion for unaged rums, and how he drinks his Arak.
We welcome Serge back for round two to tell us what it has been like as London begins to emerge from lockdown. Of course we discuss other hot topics as well!
This week we hear perspective and context from Chockie Tom, an indigenous bartender. We talk metal, wine and the mission system, and of course rum and tiki.
Joining us from across the pond we chat drinking well at home, dream drinks, basketball, and plan part II.
We talk about rum classification, Boston bar love, pasta, popsicles, and at 1hr 6min we dive deep into Resistance Served.
This episode covers practicalities on how to get your hands on Distiller’s Drawer, some juicy details on the rums, and hopefully answers your curiosity or spurs on new questions. There are companion tasting videos that address detailed tasting notes on our YouTube channel.
Today we talk about still components, design, misconceptions, and still lingo. We also go in depth into the stills we have at Privateer.
We discuss his early days in the creative process, the critical role of skilled Filipino bartenders in saving and creating tiki, as well as a bit about warm memories.
A chat with the members of the distilling team about what it’s really like to make rum and work at Privateer.
In this episode we dive deep into how our Navy Yard Rum is made. Learn about how getting our Kentucky pot still changed the overall flavor of our rum and why we age our Navy Yard barrels on the east side of our cellar.
Maggie talks to Christian about life in Italy, Aperitivo culture, Velier, and some cool upcoming Privateer releases in the US and Europe.