With a decade of national and international success under its belt, this local distillery is marking the milestone with a must-try, exclusive cocktail recipe.
On top of five variations of rum, Privateer also distills a molasses-based gin infused with herbs, freshly ground spices and hand-zested citrus
To say Privateer Rum’s (privateerrum.com) local roots run deep is an understatement. Over 200 years ago, successful merchant and American privateer Andrew Cabot opened a rum distillery in Beverly. Fast-forward to 2012, he became the inspiration for his modern-day relative, who is also named Andrew Cabot, to launch his own distillery, Privateer Rum. And this year, the Ipswich-based spirit celebrates a decade of award-winning, carefully crafted spirits. “In the beginning, I began to consider how to both respect the legacy of this other man and, at the same time, live up to the values that my parents have taught me,” says Cabot. “By setting the standard to become one of the best before we started, every day we keep our eyes on quality and never lose sight of our long-term goals.” Since making a space on the world stage of spirits, the brand has acquired a loyal clientele in 20 states and seven countries for its sweetener- and additive-free dry rum, which is distilled in new and used American oak barrels. “We source the highest-quality ingredients, use tried and tested techniques and take advantage of a maritime climate that offers hot, humid summers and cold, dry winters,” he shares. As a decade passes in the rear view, far surpassing Cabot’s initial expectations, the team will continue to craft with one guiding principle: Get better with every batch. In the meantime, Privateer is celebrating with two new releases that represent the company’s commitment to long-term aging: the four-year Queen’s Share and four-year Navy Yard. With fresh sips, of course, come new cocktail opportunities, like the Queen’s Share—with notes of elderflower, vanilla bean, toasted almond and nutmeg, it’s bound to keep the party thriving.
The Queen’s Share Swizzle offers hints of bitterness balanced with a touch of sweetness.
QUEEN’S SHARE SWIZZLE
2 oz. Privateer Queen’s Share Rum
1 oz. lime juice
1 oz. simple syrup
8-10 mint leaves
2-3 mint sprigs
3-4 dashes angostura bitters
1. Combine mint leaves and simple syrup. Gently muddle.
2. Add rum and lime juice.
3. Fill with crushed ice and swizzle.
4. Garnish with angostura bitters and mint sprigs.
Photography by: Courtesy of Privateer Rum