Our dark, rich, honey-like rum. Distilled from Panela sugar from Latin America and aged in American White Oak.

Having been an avid fan of the journals of Lewis and Clark I believed that we could mine journal of the 1776 Domingues Escalante expedition for great daily details. Lewis and Clark noted what they ate for dinner and what they drank.

Frey Escalante and Frey Dominguez described every arroyo, shrub, outcropping of rock and the trails of animals but did very little documenting of their daily cooking and housekeeping. Imagining that they came up from Mexico and Central Mexico we could assume that they brought a supply of consecrated wine for mass and barrels of rum for medicinal purposes and a little lift at the end of the long day of exploration and proselytizing. I could find no mention of wine or rum.

As you can see from the map on our front and back label we live almost in the middle of the Domingues/Escalante circumnavigation of the American Southwest. Although this not the scale of Magellan, a dram or two of rum in the evenings would have been welcomed.

We have designed our rum using the same Panela sugar available in 1776 in the Caribbean, Central and South America and Mexico. This sugar has a rich dark smooth flavor that makes great rum. We age our rum in charred oak barrels until it flows like dark honey into your cup or is the base of your favorite cocktail. Lift your cup to Frey Dominguez and Escalante, whose name has survived in the annals of the Department of the Interior’s Grand Staircase/Escalante National Monument.