Turbinado sugars and dark molasses are mashed and distilled at an elevation of 9,600 feet and then aged for six months in barrels that formerly housed the distillery’s award-winning bourbon to create Breckenridge Distillery’s small batch Breckenridge Spiced Rum. Meticulously crafted by Breckenridge’s Master Distiller Jordon Via, this mild and spicy expression has aromas of carrot cake, sultanas, freshly baked cinnamon rolls, and sweet oak, leading to a palate of cardamom, dark chocolate, sassafras, and vanilla.
Spiced rum enthusiasts may enjoy this one neat or on the rocks as a lightly sweet post dinner libation; or try it in an exceptional Dark and Stormy to add welcome layers of rich, warm, spicy and enveloping flavors and aromas to complement a good quality ginger beer. Rum may have originated in the warm climates of Jamaica and Brazil, but distillers worldwide are now adding the flavors, styles, and personality dictated by local terroir, and Colorado is no slouch in producing world class craft spirits that showcase local ingredients and ethos. Breckenridge Spiced Rum is an easy choice both for refreshing summer cocktails and post-slope winter warmers, from the top of a peak in the Rocky Mountains or with toes dug into golden sands right at sea level.
