Description

Available for In-Store Pickup, Local Delivery (San Francisco) & California Shipping Only.

Made with 100% Grade-A Georgian Black Strap Molasses then distilled in our 250-gallon Vendome Copper Pot Still (which is the same still we use to make our whiskies), our aged rum is a truly unique blend of traditional and new techniques.

When it is fresh off the still, our rum is fruity and floral with a little funk on the back end. After aging for 2 years in ex-bourbon barrels, those youthful flavors blossom into a plethora of warm, full-bodied flavors such as hazelnut and gingerbread that make you crave the comfort of your grandmother’s kitchen during the holiday season.

Our aged rum is so delicious it stands up not just as a sipping spirit on its own, but also in any spirit-forward cocktail that you would normally put whiskey in.

Wright & Brown Distilling Company, Oakland’s first distillery since Prohibition, was launched in 2015 by two long time friends—a moonshining tugboat captain and a home brewer—after an extensive custom build out of their craft distillery. They source a lot of grain from local farmers, including small family farms in Humboldt County, where Dan and Earl grew up, and from family-owned farms in the Sacramento area.

At Wright & Brown, we believe good whiskey and rum are a combination of tradition, technique and time. With every batch, we pay homage to the early American whiskey and rum makers across the country, who built an entire industry and culture with the grains they could find on neighboring farms and hand-built copper stills. We believe that the best whiskey and rum are made slowly, beginning as seeds in the fields and ending as the golden liquid in your glass. We work with exclusively non-GMO grains and source much of our rye, corn and malted barley from family farms in California who practice organic farming methods.