{"id":10376,"date":"2020-03-17T10:14:46","date_gmt":"2020-03-17T09:14:46","guid":{"rendered":"http:\/\/leblogaroger.eu\/?p=10376"},"modified":"2020-03-17T10:14:47","modified_gmt":"2020-03-17T09:14:47","slug":"maggie-campbell","status":"publish","type":"post","link":"https:\/\/leblogaroger.eu\/index.php\/2020\/03\/17\/maggie-campbell\/","title":{"rendered":"Maggie Campbell"},"content":{"rendered":"\n

New focus on the United States<\/strong> with an interview about Maggie Campbell, the president and \u00ab\u00a0master distillers\u00a0\u00bb at Privateer Rum<\/a>, in Massachusetts, north of Boston.<\/p>\n\n\n\n

I’m happy to present you this small article cause, here in Europe, this new distillery is not known at all… it could a nice introduction so \ud83d\ude42<\/p>\n\n\n\n

Hello Maggie, could you introduce yourself and explain us what was your background before privateer rum ? <\/h4>\n\n\n\n

I\u2019m Maggie Campbell and I am the President and Head Distiller of Privateer Rum<\/strong>. I started with Privateer 8 years ago. <\/p>\n\n\n\n

Before working at Privateer I worked for a boutique wine and spirits distributor for about 2 years after serving as Assistant Distiller at Germain-Robin<\/strong> working in the Cognac style tradition. I got my start in distilling with my passion for whisky. I also have a background in brewing and I am a Master of Wine candidate.<\/p>\n\n\n\n

I also serve as Vice President of the American Craft Spirits Association where I\u2019m serving my second term as an elected board member. I am also on the alumni advisory board for WSET representing all diploma graduates from the US. <\/p>\n\n\n\n

Here in Europe, we don’t really know Privateer rum, could you explain us how was formed the distillery and how do you proceed (Molasses, yeast, fermentation, cask type etc ?)
I think you use pot still distillation, but I don’t know for the rest \ud83d\ude42  <\/h4>\n\n\n\n

Privateer is located in Massachusetts <\/strong>in the United States. We are on the north Atlantic Maritime coast where there was a long history of rum distillation from the colonizing era. <\/p>\n\n\n\n

The founder of Privateer, Andrew Cabot<\/strong>, had an ancestor who made rum here in Essex County, where our distillery is located. He had read about his family history and found an original bill of sale for the distillery. <\/p>\n\n\n\n

In the US market at the time, nearly all Rum was trying to be as cheap as possible, was often sweetened, and he saw a wide open space to use best practices and seize the opportunity to make fine Rum here in the US.<\/p>\n\n\n\n

Our rum is made from 100% molasses<\/strong>, and is double batch distilled<\/strong>. We have double pot still<\/strong> rums as well as 8 plate column stills<\/strong>. This allows us to make a range of spirits and blend for complexity when needed. <\/p>\n\n\n\n

Our fermentations are long and slow 6 days<\/strong> at 23-25C and we get some good bacterial conversion for depth of flavor in the last three days. We get a good pH drop to give the wash a tangy acidity.<\/p>\n\n\n\n

How many cask are in your warehouse for aging ? Do you think of doing some double maturation etc or only in ex bourbon cask ? <\/h4>\n\n\n\n

We have about 800 <\/strong>cask aging! One of our most valuable assets is that we have a stock of rum laying down to mature. <\/p>\n\n\n\n

It was very important for us to make sure the rum had enough time to get old enough and also have stores of mature Authentic American Rum<\/strong> when no one else was really working to lay down so many barrels. <\/p>\n\n\n\n

Some of our expressions use new American oak<\/strong> and can have a whisky like profile which has been very important for us in the US. We also use a large amount of ex bourbon<\/strong>, our own ex rum casks, and we also have maturation cask such as Cognac and Scotch<\/strong> as well. <\/p>\n\n\n\n