Ramsdell’s Parrot Dark Rum

Historically, distilled spirits were made from local ingredients. In the old days, there was no good way to ship produce, so spirits were made from whatever was grown nearby. That’s why there are so many different types of liquor today. Here in Montana, we don’t grow sugar cane. It’s just too cold up here! However, we are the nation’s 5th largest producer of SUGAR BEETS, leaving us with A LOT OF LOCAL SUGAR! In fact, Western Sugar Cooperative (Billings, Montana) has been in operation, making train-car loads of beet sugar since 1906!

At Wildrye, we carry on the tradition of making use of what we have. This reduces our carbon footprint, helps support Montana’s agricultural heritage, and is just plain fun!

Therefore, we make our Beet Sugar rum using Montana sugar beet sugar from Billings.

NO, IT DOESN’T TASTE LIKE BEETS, IT TASTES LIKE RUM!

To keep that distinctive rum flavor, we add in classic black strap cane molasses. We then rest our distilled product in our used oak bourbon whiskey barrels. Finally, we infuse the mix with raisin, clove, and vanilla, and finish with pure Montana mountain water.

The result is a smooth Dark (spiced) Rum made the Montana way!

Ramsdell’s Parrot was the name of one of the earliest copper mines in Butte. Since we use a mix of beet sugar and sugar cane molasses to prepare our own Montana Rum, we thought this name was fitting. After all, a parrot is not only a pirate’s best friend (Arr-matey), it is the tool a distiller uses to measure the proof of spirits coming off the still.

Ramsdell’s Parrot Dark Rum Recipes

Candyland

In a lowball glass filled with ice combine:

  • 1 ½ oz Wildrye Dark Rum
  • Muddle ½ orange slice
  • Add Root Beer to fill
  • Add 2 dashes orange bitters

Try adding a splash of half & half for a fun twist!

Recipe Video

Pony Ride

In a mule mug filled with ice combine:

  • ½ oz Wildrye Moonshine
  • ½ oz Wildrye Dark Rum
  • Splash of lemon Juice
  • ¾ oz huckleberry shrub
  • 1 oz Coco Lopez Cream of Coconut (adjust amount based on preferred sweetness)
  • Ginger beer to fill

Garnish with lemon wedge and a berry

For Huckleberry Shrub: In a food processor combine 2 cups huckleberries, 1 ½ cups sugar, and one cup apple cider vinegar. Refrigerate overnight and then strain mixture before use.

Wildrye Pain Killer

In a cocktail shaker filled halfway with ice:

  • 1 oz Wildrye Dark Rum
  • ¾ oz Coco Lopez Cream of Coconut (can be adjusted based on preference)
  • 2 oz Pineapple Juice
  • Splash of Orange Juice

Shake

Pour contents into lowball glass

Garnish with grated nutmeg and orange slice

Thai Mule

In a mule mug filled with ice combine:

  • 1 ½ oz Wildrye Dark Rum infused with Basil
  • Lime Juice (to taste)
  • Splash Basil Simple Syrup
  • ¾ oz Coco Lopez Cream of Coconut (or to desired sweetness)
  • Fill with Ginger beer
  • Garnish with lime wedge and basil

For Basil Rum: Soak fresh basil in Wildrye dark rum for at least 2 days to get desired flavor.

For Basil Simple Syrup: Boil 1 cup of sugar, 1 ½ cup water, and one 3 oz package of fresh basil. Strain, chill, and enjoy!