Privateer Rum, produced in Essex County, Massachusetts, is now available in New York City through Winebow, Inc
According to Privateer's marketers, the rum begins with the highest quality ingredients and yeasts in the world. Fermentation is long and its True American Amber ages in 53 gallon barrels, slowly, breathing in annual cycles in the Maritime climate of New England. Every batch is then cask-finish in used whiskey and brandy barrels. Additionally, the producers say they never adulterate their rums with sweeteners, glycerol, flavorings, additives or colorings.
Winebow will distribute Privateer in New York, New Jersey, Washington, D.C., and Illinois.
“Winebow's commitment to bringing the best representations of wine and spirits to the market through a knowledgeable and motivated sales team has been evident from our first meeting,” says Privateer president Andrew Cabot. “We are delighted to be partners in the mission of extending Privateer’s brand into the New York, New Jersey, Washington, D.C. and Illinois markets.”
The original Andrew Cabot (1750-1791), a merchant and rum distiller, became one of the most successful American privateers. He deployed a fleet of more than 25ships including Pilgrim, Revolution and True American for which their rum is named. He was said to be uncommonly clever, and an astute judge of men and situations. Whether smuggling molasses past British patrols or prizing British ships, Cabot was a true American. It is in his spirit that the present day company president who bears the same name and is six generations removed from the original Andrew Cabot, decided to embark on the journey of Privateer Rum with childhood friend, Nelse Clark.