Mount Gay Rum

Mount Gay, much more than a rum: 300 years of history and expertise.

The history of Mount Gay begins in 1703 in Barbados in a small parish named Saint Lucy, at the foot of Mount Gilboa. The water is filtered through the soil, composed of porous coral limestone. The black gold or molasses of Barbados comes from sugars of Barbados and the Caribbean. Yeasts selected exclusively for Mount Gay are combined with water and molasses: this starts the fermentation process. Distillation is done in traditional columns and copper stills. Maturation is carried out in lightly toasted American oak barrels that previously contained whiskey. The aging under wood thus takes place under the tropical climate of Barbados. Finally, blending is a complex alchemy at Mount Gay. Trudiann Branker, master blender, oscillates between intuition and expertise.

Trudiann Branker, Master Blender

First female Master Blender at Mount Gay and in Barbados, Trudiann Branker, a graduate of the Siebel Institute and the Institute of Brewing and Distilling, has a solid academic background, complemented by over eleven years of professional experience in the spirits industry.

She joined the Mount Gay team in 2014 as Quality Assurance Manager and followed the same path as Allen within the distillery. Trudiann now shares the expertise and secrets of Mount Gay rums and continues to draw inspiration from the legacy of previous Master Blenders.

Her ability to understand the subtle balance between scientific precision and instinct necessary for rum production is one of her greatest strengths. Her natural curiosity and great professionalism guarantee a prosperous future for Mount Gay. Trudiann has the desire to create, explore new ideas, and establish a productive dialogue that aligns with Mount Gay's ambitions. For the world's oldest rum distillery, it is a great pride to see the first female "Master Blender" assume this prestigious role at Mount Gay.

"It is an honor for me to follow in Allen's footsteps. It is from him that I learned the tremendous expertise that allows Mount Gay to create one of the best rums in the world every day. It is with great pride and humility that I become the Master Blender of Mount Gay, to create new 'treasures,' develop rums, and invent new blends."

Trudiann Branker, Master Blender, Mount Gay Rum

Barbados, the Cradle of Rum

Mount Gay has been making rum longer than any other distillery in the world.

Saint Lucy, a parish in the north of Barbados, on top of a grassy hill - is still the exact place where Mount Gay makes all its rum today.

The first mention of "rum" appears in 1650 in Barbados, making this country the birthplace of rum.

Two important dates, 1654 and 1703, attest that rum was already being produced at these dates in the Mount Gay estate, making Mount Gay one of the oldest operating rum distilleries in the world.

A unique terroir defining Mount Gay since 1703

Barbados, the birthplace of Mount Gay, is the cradle of rum: it is the easternmost island of the Caribbean, uniquely formed from coral limestone.

Barbados is exposed to elements such as the famous trade winds, and this distinctive terroir is ideal for growing sugar cane, which became an important part of the island's economy in the 16th century.

This terroir gives Mount Gay rum its unique taste and personality.

Mount Gay: A bit of history

1650 / The planters outline what will become the Mount Gay plantation.

1703 / The oldest deed of the company dates from 1703, making it arguably the oldest rum brand in the world.

1747 / The plantation changes ownership: John Sober owns the estate but leaves Sir John Gay Alleyne to manage the operation.

1801 / To honor Sir John Gay Alleyne's work, the Sobers rename the family plantation "Mount Gay."

1989 / Rémy Cointreau buys the distillery.

Mount Gay's Commitments

5 pillars to support environmental and societal initiatives to help protect Barbados and future generations:

Agriculture and biodiversity: 100% organic fertilizer by 2023.

Mount Gay takes care of the land that nourishes the business: crop rotation, honey bees to encourage pollination and abundant harvests, fields of coconuts, bananas, breadfruit trees, and papayas that feed the team and their families.

Energy: 100% renewable energy by 2028.

100% of buildings with available roof space will operate on solar energy.

Water: 35% of Mount Gay's cane fields irrigated with vinasse by 2024 & a commitment with the 4Ocean association.

35% of the distillery's wastewater is used in agriculture: a commitment to managing wastewater by reclaiming water and irrigating the soil, and reusing abundant rainfall from roofs and ponds to nourish the land. A pledge to the oceans: approximately 72,574 kg of plastic removed from the ocean to date.

Carbon footprint:

-50% carbon footprint per bottle by 2030, by reducing the weight of glass in Mount Gay's main range.

Social responsibility:

Mount Gay supports its teams through training, as well as helping the broader community with renovation projects, food drives, and a commitment to responsible alcohol consumption. Other actions: inspiring the next generation of Barbadians through scholarships at the Samuel Jackman Prescod Polytechnic Institute and the University of the West Indies, ensuring the health of Barbadians through responsible consumption thanks to the Substance Abuse Foundation (SAF) and the creation of the Barbados Alcohol Industry Association.

The making of the oldest rum in the world

Sugar cane molasses

The history of Mount Gay rums begins in the rolling sugar cane fields of Barbados and the Caribbean. The cane is hand-selected to be the finest, harvested, and refined to obtain superior quality molasses. Mount Gay rums are unique and represent the fruits of time as they are crafted by several generations of farmers. It is a malty syrup with complex notes of caramel and toffee, with a hint of acidity and bitterness on the finish.

It is a balanced blend of the best sugar cane molasses coming exclusively from Barbados and the Caribbean, both of which have unique characteristics:

• Barbadian molasses tends to have a higher sugar content, which is better for yields. The soils are also alkaline, giving acidity to the cane and flavor to the molasses.

• Caribbean molasses tends to contain different minerals than those of the region.

Additionally, the distillery uses specific molasses for pot distillation and another for column distillation. The result of its efforts is a low level of sweetness and a persistence of flavor.

The island of Barbados is formed of coral limestone, a porous mineral that acts as a natural filter for groundwater located deep within the island. The water Mount Gay uses for distillation comes from its artesian well dug in 1703 and still used today: it is the heart of Mount Gay, its own Barbadian water that provides the essence of what makes its rum so unique, water drawn from coral caverns, hundreds of meters deep and finely filtered by the island itself, of a purity and softness unlike any other rum.

Fermentation

Mount Gay's discontinuous fermentation maximizes flavor and character. The distillery uses its own yeasts, cultivated from the elements of its terroir around the distillery.

2 types of fermentation:

1. Closed in stainless steel vats, used for distillation in the column still.
2. Open-air in oak vats, used for distillation in the pot still.

Mount Gay's fermentation process is long, to create a first layer of aromatic richness. It lasts between 72 hours and 6 weeks, compared to 24 hours on average in the rum industry.

Distillation

The distinctive character of Mount Gay comes from the use of rums distilled both in traditional column stills and in copper stills.

4 types of stills:

1. Scottish McMillan copper double retort stills (numbers 75 and 76) produce rums with a more pronounced taste and more gripping on the palate.
2. The taller and narrower neck of the Spanish Fragasa copper double retort stills (numbers 82 and 83) gives lighter and fruitier rums.
3. The traditional column still (Webb or number 78) produces fruity, herbaceous, and caramel notes.
4. The full copper Coffrey still produces herbaceous, grassy, and floral notes.

Aging

The distillery ages all its rums separately, in a variety of casks that have previously contained American whiskey, bourbon, or cognac, each cask imparting unique flavors and qualities.

The aging of all Mount Gay rums is done exclusively on its estate, taking advantage of the unique tropical climate, which accelerates the concentration of aromas and flavors in the spirit.