Our White Rum is made from 100% Louisiana turbinado sugar, fermented with a Caribbean-derived rum yeast, then pot-distilled and rested up to 6 months in stainless steel for extra smoothness and flavor development without any barrel interaction. This creates a spirit profile that falls between Spanish-style rum, heavy aromatic rum, and one with the slight grassiness of French agricole rhum.
Our Spiced Rum is unlike other spiced rums. We infuse our turbinado-based white rum with a unique blend of spices, including Tahitian vanilla bean, cinnamon, nutmeg, and fresh-grated orange zest. This results in a naturally-flavored spiced rum -- we never use anything but all-natural ingredients. It's also a dry spiced rum, one that's never overly back-sweetened.
Using a traditional Caribbean style of blending, we mix our own raw cane, pot-distilled Pittsburgh rum in an equal proportion with an imported aged molasses rum. We then re-age the blend in ex-rum casks for 6-9 months to allow the flavors to marry before adding a touch of fermented molasses at bottling for color, additional complexity, and subtle sweetness.
Blending in the same fashion as our regular 50/50 dark rum, Maggie's 50/50 Pineapple Dark Rum is made by macerating fresh pineapple meat on an imported aged rum to capture the fruit and sweetness. Then, we vapor distill our own white rum through pineapple barks to capture the natural oils. Both rums are combined in equal measurements to capture to full essence of the tropical fruit with no artificial ingredients.
We use only fresh ingredients to make our version of this classic cocktail mixer invented in Barbados. Our Falernum Liqueur is made from fresh ginger, fresh-grated lime zest, toasted whole cloves, and toasted allspice berries that are added to our White Rum in small batches, then sweetened with the same Louisiana turbinado sugar that we use for distilling. The end result is a 50proof, shelf-stable liqueur that mixes well in cocktails, but can also be used as a chilled digestif or mixed with tonic or soda.
What makes our Coffee Liqueur so special is our commitment to the highest quality ingredients. We use fair-trade, single-origin beans from the Wahgi Valley in Papua New Guinea, that are roasted locally in Pittsburgh. We make a fresh cold brew concentrate for each batch, then mix in our White Rum, the Louisiana turbinado used for distilling, and our house-made vanilla extract.
Queen’s Share is a reserve spirit that results from re-distilling a collection of end-runnings from each of our normal rum distillations. These end-runnings, known as “tails," have concentrated flavor and aroma compounds. Redistilling on their own reconcentrates the residual ethanol for a smoother spirit, but also a heavier, more complex one. We produce this reserve in a variety of finishes, including double oak, sherry, barrel-aged, bourbon barrel-aged, and rye whiskey barrel-aged. Our Queen's Share is one of the most awarded rums in the world since its inception a few years ago. Now available in 750ml packaging.
To create this rum-based version of the classic American cocktail we infuse our rum lightly aged in rye whiskey barrels with an additional blend of French and American Oak cubes, for that barrel flavor and aroma, and then blend in Louisiana turbinado sugar and aromatic bitters. We do all the work for you! The only things left to do are pour it over ice, garnish, and enjoy.
We package the uncut version of our white rum in a convenient travel bottle. What makes it truly unique is this 100ml bottle at 140proof meets the maximum allowance for alcohol content and volume set forth by the FAA and TSA for personal carry-on beverage alcohol aboard commercial aircraft in the United States. Tag Maggie's Farm Rum in a photo of our Airline Overproof at your next travel destination and you will see it featured on our social media pages!
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