Silver Rum

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!

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 before we ferment and distill.

Our Ramsdell’s Parrot Silver Rum is an un-aged sugar spirit that is probably best compared to something like Cachaca (a sugar cane moonshine from Brazil). Yes, it makes a mean Caipirinha (Brazil’s national cocktail), as well as a great Mohito.

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.

Silver Rum Recipes

Caipirinha

Quarter ½ a Lime and muddle into a cocktail shaker and add:

  • 1 oz Wildrye Silver Rum
  • ½ oz Simple Syrup
  • Add ice, shake and pour contents into a martini glass.

Try with muddled strawberries, blackberries, or your favorite fruit for a refreshing twist!

BB Gun

In a lowball glass filled with ice combine:

  • 1 oz Wildrye Silver Rum
  • 1 oz Huckleberry Shrub
  • ¾ oz Simple Syrup
  • ¼ oz Lime Juice
  • Top with Soda Water

Garnish with a lime wedge.

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