Rum has been the Kill Devil of Caribbean buccaneers, the fuel of our founding fathers’ enlightenment, and the soul of exotic lands, yet it in many ways is one of the simplest of spirits. Three primary ingredients go into our Platinum Rum: water from the slopes of the Blue Ridge Mountains, American sugar cane molasses, and yeast. From that base we distill a crystal clear spirit we feel is so singular that we invoke the noble tarnish-proof precious metal platinum for its name.
AWARDS:
• San Francisco World Spirits Competition- Bronze
• Virginia Living Magazine Made in Virginia Award
• Washington Cup Spirits Competition- Bronze
• American Distilling Institute- Bronze
• Best Rum- Drink Magazine
Platinum Rum is the unadulterated essence of American sugar cane molasses, ripe with creamy caramel and can- died vanilla aromas.
Tasting Notes
ADDITIONAL INFO
QUICK FACTS: • Unaged, light, and extremely adaptable • Fermented from evaporated cane juice from Louisiana • Naturally gluten-free and sugar free • First released in April 2016 (our first product) • Label art by Lara Gastinger- cross section sugar cane stem • 80 proof / 40% ABV
At Vitae Spirits we aim to redefine “terroir”. What makes our products unique isn’t solely the influence of the region’s physical environment, but also their place within a community. In one way or another each liquor made by Vitae Spirits strives to reflect a unique combination of influences from those that call central Virginia their home. For examples, take a look at our Golden Rum or Coffee Liqueur, or Damson Gin, or even our collaboration with the award winning botanical artist Lara Call Gastinger. It is all of these small contributions from a community that added together make Vitae Spirits products unique, not just the physical makeup of the ingredients, and it is through this uniqueness that patrons are drawn to visit the community; the only way to begin to grasp what makes a community special is to bathe in it and absorb it first-hand.
A former Professor of Microbiology at the University Of Virginia School Of Medicine, Ian has had a profound fascination for over twenty-five years for microbes and how they sculpt our macroscopic world. An experienced brewer, winemaker, cheesemaker, meat curer, kefir culturer, veggie pickler, wild mushroom forager, and infectious disease specialist, anything having to do with microbes turns him on; having trained at the Pasteur Institute of Paris, founded by the father of modern fermentation Louis Pasteur. With all of his experience constructing and running medical microbiological research laboratories under his belt, a deep involvement with his family’s wine businesses in Arizona, and a voracious appetite for luxury libations, for Ian distillation is a perfect match. Founding a distilled spirits enterprise gives life to so many aspects of his personality and training that it seems something akin to destiny; when the stars align you run with it!
