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With its whitewashed walls against a backdrop of blue sky, you might mistake this for Cuba, not… Islay, Scotland

Back in May I visited Islay for a press event and was surprised to discover a distillery that I’d never heard of. The small batch distillery in an old lemonade factory was dwarfed by its neighbors; the four-story Port Ellen Maltings and the reborn Port Ellen distillery. Given that I was in Islay, renowned as the heartland of peated single malt scotch whisky, I was even more intrigued to find out that this distillery produced rum.

After a tour of the Port Ellen Maltings myself and the small press group I was with found ourselves trapped by the traditional British spring weather—pouring rain. Next door was a small art deco building that shared the distinctive white facade and black naming of other Islay distilleries. Later I found out it used to be a lemonade factory. At the time I was more surprised by the realization that the traditional giant black lettering on the side of the building proudly proclaimed “Islay Rum.”

Maybe there was a bit of an ulterior motive displayed by our savior when he ushered a pack of press visitors out of the rain and into his small but perfectly formed rum distillery. It quickly became clear however that Ben Inglis, Distillery Manager of Islay’s first—and currently only—rum distillery, is truly passionate about his venture. His enthusiasm was infectious, and the brief introduction piqued my interest. So I reached out to find out more about the curious venture of creating rum in a place internally renowned for its scotch.

The Islay Rum company produces white, dark, and barrel-aged rums with a distinctive Islay twist.

Since the 1920s, Islay has been renowned for its smoky whisky. The iconic character even allowed Islay distilleries to convince some prohibition officials that the whisky had to be medicinal. The implication being why would you drink it for pleasure—those officials were clearly not Islay fans. While the flavor may be divisive, the reality is that those iconic characteristics have made Islay whisky an international brand in its own right. So I started with the obvious questions: why on earth would you choose to make rum in Islay?

Of course, the world would be a boring place if we all liked the same thing. So it’s unsurprising to hear Islay local Ben explain that while he was intrigued by the idea of whisky, it was rum that won his pallet.

“I started out my drinking career with rum, drawn like many others at an adolescent age to the sweet mixers. But I grew up in Port Charlotte and Bruichladdich and when I was young we would scramble over the old whisky casks and peek in windows to see what was going on,” Ben explained to me over email. “Distilleries are noisy, smelly and generally intriguing places so I think my interest in the industry started from a young age. Even if I didn’t want to drink the whisky itself, the way it was made was fascinating to me.

“Fast forward to my early 20s and I was getting more into different aged and unaged pure rums, I couldn’t get enough of how vast the category was and how much location, still type, raw materials and personal preference played a part in the end spirit. This paired with a natural curiosity of how distilleries worked led me to wonder what a rum from Islay would be like. It was then I decided to really put effort into opening Islay’s first rum distillery.”

Fast forward to today and Inglis has created something that is uniquely Islay and rum. Their small batch white and dark rum as well as the recent addition of aged rum have all been well awarded at various international awards. Their edition that stood out to me the most was the Peat Spiced Rum; a smoky dark rum aged in cask previously used for peated whisky, which is designed to be a “true reflection of its Islay roots.”

The essential trio of copper stills: the wash still, low wines charge, and high wines charge

As well as the size difference between the Islay Rum distillery and the other whisky distilleries on the small Scottish island, there are some fundamental differences between whisky and rum.

The base process is the same; you ferment something then distill the result to produce a higher proof spirit. With whisky it’s usually a type of malted grain that is fermented; barley, rye, etc. that is dependent on the type of whisky being produced. For rum the source has to be sugar cane and Inglis explains their choice of sugar is dictated by their location: “by legislation it has to be either fresh cane juice, cane syrup or molasses. As we can’t grow our own cane in Scotland (yet!) we opt to use molasses as it travels the best coming from its respective countries.”

Inglis’s team creates variation in the eventual product through changes in wash, fermentation period and yeast. They are also experimenting with cask aged rums.

“I’m really looking forward to seeing the evolution of our aged rums,” Inglis explains when I ask which of his projects he is most excited about. “We have just released our first aged rum, which is only one year old and it’s been received very well, so I’m excited to see how our other, even older rums will turn out.”

Like any passionate innovator there is always something else. “I also love playing around with yeast and long ferments too, so I’m keen to get our second batch of our Uine Mhor out.” Sadly the ultra small batch Uine Mhor is out of stock at the moment, but is created using longer fermentation and different yeast and bacteria for an especially complex result.

For drinkers, it can be daunting to experiment with new drinks, especially with the cost of going out already. So I asked Inglis whether he had any tips for new rum drinkers, but actually, he explained that a bar with knowledgeable staff can be the key, “being able to sit and try different rums without having to commit to buying a whole bottle is a fantastic way to figure out what style you like.”

Full-strength straight spirit can be intimidating for drinkers too, and sometimes you just want something a bit different. My personal favorite is an Old Fashioned, which can be made with rum too, but I asked Inglis what he would recommend. “One of the first cocktails I make with a new rum is the daiquiri. It’s simple, short, and strong. I feel it’s one of the best cocktails to really showcase the rum going into it.”

For a few years now, rum has been whispered as the next big thing. As a market analyst, amongst other things, I couldn’t help but ask Inglis about his opinion on the rum market as a whole.

“I think the rise of rum has been years in the making. It’s not been the overnight boom the same way gin seemed to take off, and that is absolutely fine by me,” Inglis said, his response feeling quietly confident in the industry, and in turn his product. “To quote Lao Tzu ‘the flame that burns twice as bright burns half as long.’”

Then we get to the secondary market, which is always a double-edged sword for small producers and drinkers alike. “As for the secondary market—I have mixed feelings about that myself.”

His response is by no means a surprise. The secondary rum market is not the behemoth that single malt whisky has become, but there are still enthusiastic collectors and multiple specialist auctions. “On one hand it can help people to get interested in a spirit and become excited about rum as a category. At the same time, in my mind, rum is for drinking and enjoying, not sitting in a drawer never to be opened. It can also really inflate the prices of bottles.”

Within the larger whisky industry, there are producers who benefit from the secondary market as it can help drive premiumisation within the primary market. That whole market shift and growth can create the space for new producers to set up and to improve margins. I can also see that for those same small producers, where margins are tight and they’ve worked hard to keep costs down for drinkers, it can be incredibly frustrating to see other people profiting from a product you worked so hard over.

Love it or hate it, the secondary market is unlikely to disappear. The best thing new producers can do is continue producing the best products they can and getting them in front of the right people.

The Islay Rum company produces white, dark and barrel aged rums with a distinctive Islay twist. If you’re a fan of Islay whisky definitely check out the barrel aged option. If you’re more of a mojito fan then make sure you explore the more traditional options for an Islay twist on your classic favorite.

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DuBlasé is a premium, award-winning whiskey brand founded by African American philanthropist Darrin Eakins.

Launched in the summer of 2021 in Jacksonville, Florida, DuBlasé is a premium, award-winning whiskey brand that speaks to the growing diverse spirits market, striving to expand to new markets across the United States while benefitting the African American communities.

As we celebrate Juneteenth across the country, DuBlasé Whiskey founder and CEO Darrin Eakins is quickly becoming a rising star in the spirits industry, embodying entrepreneurship, leadership, and philanthropy.

Throughout his career, Eakins has earned several awards, including Top 40 Under 40 by Florida A&M University (2023) and Top 20 Under 40 by the Florida Black Expo (2021). He serves as a board director in several organizations and has been recognized by the Jim Moran Institute for Global Entrepreneurship, Hightower Emerging Leader Fellowship, and Leadership Jacksonville Inc.

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Eakins was initially introduced to whiskey by an uncle at a family tasting. In developing DuBlasé, he has launched a whiskey brand that caters to fans of the growing flavored whiskey category. DuBlasé offers two signature recipes made with all natural ingredients, offering hints of vanilla and spices which fit perfectly in a variety of cocktails.

“African Americans have always been part of the spirits industry, dating back even past the era of Nathan Green, commonly known as Uncle Nearest,” says Eakins. “It’s the idea of ownership that has catapulted the conversation into the mainstream. African Americans are 12% of global consumers, 7.8% of the labor force, but only 2% are at the executive level, according to Pronghorn.co.”

Young entrepreneur Darrin Eakins is the founder and CEO of DuBlasé Whiskey and a dedicated philanthropist.

Eakins suggest that the reason more African Americans are entering the spirits industry is the need for equality. “As the owner of DuBlasé Whiskey, representation matters to me. And it is a pleasure to have a seat at the table with other amazing brands out there doing great works in the industry,” he says.

“Our award-winning brand is sold in national retailers such as Total Wine, Sam’s Club, and ABC. Customers can also purchase DuBlasé online in 32 states. But that only scratches the surface of our legacy. There is much more to who we are and what we are,” says Eakins, a firm believer that the brand he created is not only a spirit that brings together loved ones in celebration over a toast, but also a product that will contribute to philanthropic causes.

A portion of annual sales of the whiskey is donated to the DuBlasé Foundation, a 501c3 foundation chaired by Eakins which focuses on empowering minority youth for a brighter future in science, technology, engineering, arts and mathematics by providing resources and academic enrichment to students in underserved communities.

“We are humbled by the growth and success that we have reached over the last three years. But the sky is the limit. We have already engaged in talks with potential distributors in states nationwide, looking to bring DuBlasé Whiskey into their market. We want to impact the number of executives in this socially and culturally popular industry which generates over 400 billion dollars annually. We want to focus on expansion and giving back.”

Thanks to its vanilla and spice flavor profile, DuBlasé Whiskey lends itself to a wide variety of cocktail recipes.

The brand has also partnered with national and local organizations such as National Multiple Sclerosis Society, Nemours Children’s Hospital, Florida A&M University, Cultural Council of Greater Jacksonville, Museum of Contemporary Arts, Big Brother Big Sisters, K9s for Warriors, Children’s Home Society of Florida, Jacksonville Humane Society, The Cummer Museum and the United Negro College Fund to support various initiatives.

Eakins looks to continue DuBlasé Whiskey’s efforts, leading the charge in building a stronger community with a unified vision, one toast at a time.

“It is important that DuBlasé leaves a legacy of good in the world. It’s after giving back that I find myself most fulfilled,” he says. “DuBlasé is about celebrating life’s special moments, and I am happy to celebrate all the great philanthropic initiatives in which we participate.”

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In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.

Your post will be rejected if we notice that it seems to contain:

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DuBlasé is a premium, award-winning whiskey brand founded by African American philanthropist Darrin Eakins.

Launched in the summer of 2021 in Jacksonville, Florida, DuBlasé is a premium, award-winning whiskey brand that speaks to the growing diverse spirits market, striving to expand to new markets across the United States while benefiting the African American communities.

As we celebrate Juneteenth across the country, DuBlasé Whiskey founder and CEO Darrin Eakins is quickly becoming a rising star in the spirits industry, embodying entrepreneurship, leadership, and philanthropy.

Throughout his career, Eakins has earned several awards, including Top 40 Under 40 by Florida A&M University (2023) and Top 20 Under 40 by the Florida Black Expo (2021). He serves as a board director in several organizations and has been recognized by the Jim Moran Institute for Global Entrepreneurship, Hightower Emerging Leader Fellowship, and Leadership Jacksonville Inc.

Eakins was initially introduced to whiskey by an uncle at a family tasting. In developing DuBlasé, he has launched a whiskey brand that caters to fans of the growing flavored whiskey category. DuBlasé offers two signature recipes made with all natural ingredients, offering hints of vanilla and spices which fit perfectly in a variety of cocktails.

“African Americans have always been part of the spirits industry, dating back even past the era of Nathan Green, commonly known as Uncle Nearest,” says Eakins. “It’s the idea of ownership that has catapulted the conversation into the mainstream. African Americans are 12% of global consumers, 7.8% of the labor force, but only 2% are at the executive level, according to Pronghorn.co.”

Young entrepreneur Darrin Eakins is the founder and CEO of DuBlasé Whiskey and a dedicated philanthropist.

Eakins suggests that the reason more African Americans are entering the spirits industry is the need for equality. “As the owner of DuBlasé Whiskey, representation matters to me. And it is a pleasure to have a seat at the table with other amazing brands out there doing great works in the industry,” he says.

“Our award-winning brand is sold in national retailers such as Total Wine, Sam’s Club, and ABC. Customers can also purchase DuBlasé online in 32 states. But that only scratches the surface of our legacy. There is much more to who we are and what we are,” says Eakins, a firm believer that the brand he created is not only a spirit that brings together loved ones in celebration over a toast, but also a product that will contribute to philanthropic causes.

A portion of annual sales of the whiskey is donated to the DuBlasé Foundation, a 501c3 foundation chaired by Eakins which focuses on empowering minority youth for a brighter future in science, technology, engineering, arts and mathematics by providing resources and academic enrichment to students in underserved communities.

“We are humbled by the growth and success that we have reached over the last three years. But the sky is the limit. We have already engaged in talks with potential distributors in states nationwide, looking to bring DuBlasé Whiskey into their market. We want to impact the number of executives in this socially and culturally popular industry which generates over 400 billion dollars annually. We want to focus on expansion and giving back.”

Thanks to its vanilla and spice flavor profile, DuBlasé Whiskey lends itself to a wide variety of cocktail recipes.

The brand has also partnered with national and local organizations such as National Multiple Sclerosis Society, Nemours Children’s Hospital, Florida A&M University, Cultural Council of Greater Jacksonville, Museum of Contemporary Arts, Big Brother Big Sisters, K9s for Warriors, Children’s Home Society of Florida, Jacksonville Humane Society, The Cummer Museum and the United Negro College Fund to support various initiatives.

Eakins looks to continue DuBlasé Whiskey’s efforts, leading the charge in building a stronger community with a unified vision, one toast at a time.

“It is important that DuBlasé leaves a legacy of good in the world. It’s after giving back that I find myself most fulfilled,” he says. “DuBlasé is about celebrating life’s special moments, and I am happy to celebrate all the great philanthropic initiatives in which we participate.”

One Community. Many Voices. Create a free account to share your thoughts.

Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.

In order to do so, please follow the posting rules in our site’s Terms of Service.  We’ve summarized some of those key rules below. Simply put, keep it civil.

Your post will be rejected if we notice that it seems to contain:

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Sazerac 18 Year Old Rye takes home the top rating for American Whiskey

If it seems like every week there’s a new competition out there revealing its list of the best boozes on the planet…Well, there is. The lucrative enterprise has blossomed into a full-fledged cottage industry. And consumers, thirsty for more knowledge on how to direct their spending, are forever eager for the guidance that this industry promises to provide.

But for the folks at the International Wine & Spirits Competition, this isn’t any sort of novel utility. IWSC has been judging its namesake liquids since 1969. That makes them among the oldest such organizations on earth. Every year its prestigious panel of judges convene in London, and the trade eagerly awaits its anointments.

Now the 2024 results are in. The trusted pros of IWSC have tasted through thousands of spirits—hailing from over 90 countries across the globe—to reveal the top rated tipples currently on shelves. Today we take a look at the highest-rated American whiskey from these evaluations: out of a possible 100 points, Sazerac Rye 18-Year-Old recorded an astounding 98.

What makes this supremely allocated spirit so special? Well, it comes from Buffalo Trace, which might be the most awarded distillery on earth. However, those accolades are typically amassed by its bourbon labels; EH Taylor, George T. Stagg, WL Weller, Pappy Van Winkle, and Eagle Rare, to name a few recent examples.

Sometimes overlooked is this 18-year-old rye, which has been a pillar of the venerated Buffalo Trace Antique Collection since its inception in 2000. It enjoyed a brief moment of glory back in 2005 when a prominent spirits publication dubbed it the “Whiskey of the Year.” Shortly thereafter, the distillery emptied this prized stock into steel tanks to preserve it and—between 2006 through 2015—this was the juice that entered glass each year.

Fresh-from-the-barrel Sazerac 18 returned to the collection in 2016 and has taken some time to win over connoisseurs. By many standards, the first standout release from the 2.0 era didn’t emerge until 2022; a spry juice driven by clove and anise aromatics and finishing poignantly with menthol and eucalyptus.

The tasting panel at IWSC, which included legendary malt maker Dr. Bill Lumsden, had this to say about the prize-winning liquid: “Juicy fruits, beautiful balance, and outstanding clarity of flavors. Oranges, leather, and toasted bread with a touch of cloves. The finish is classic and easy drinking, bottled at a good ABV.”

It’s true, the 90-proof bottling is an ideal delivery vehicle for this specific flavor profile. It amplifies the earthier elements of rye grain without drowning out its subtleties in a wash of heat. The only real drawback of this dram is how complicated it is to actually procure it. Despite the fact that it’s rarely accused of being the star of any annual BTAC release, it remains an ultra-aged whiskey from Buffalo Trace.

Translation: you’re never going to get it for anywhere near its listed retail price, which here ought to be around $125. The 2023 release is currently fetching upwards of $1580 per bottle on the secondary market.

We wish we could offer you some cost-cutting workaround. The best we can suggest, however, is to keep a careful lookout for this year’s edition of Sazerac 18 when it goes to market in November—aka “BTAC Season.” Perhaps by that time the majority of whiskey fans will be dreaming instead of Sazerac’s bourbon brethren. But you’ll know better than to sleep on a rye like this.

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