(light music) - "Maggie's Farm," It's a Bob Dylan song about having a job you don't like.

Our head distiller had a job he didn't like.

He cashed in his retirement and started this place.

Watching kind of every step of the way and making choices, you kind of depart from the science of distilling a little more into the artistry.

(light music) Our rum is distilled from turbinado sugar, rather than molasses.

You end up with a more flavorful product.

(light music) We started with just what we call the core lineup.

The white spice dark rums.

People still really respond to those.

Our biggest seller around Pittsburgh is actually our Falernum, which is a rum based with liqueur traditionally produced on Barbados.

(light music) We make cocktails for takeout, just like we do for the bar.

We're seeing a lot of success with the Painkiller, the Zombie, the stuff that is easy drinking and bright and lively.

So a little bit of an escape.

So to make our Painkiller, but it's equal parts, pineapple juice, coconut cream, fresh squeezed orange juice and our white rum.

So combine those.

And then you add that to a blender with ice, blend it till it's a little liquidy still.

And then garnish it with fresh graded nutmegs on a microplane.

(light music) Carrying through the holiday season.

We're still going to be selling painkillers and eggnog more than anything else.

Our famous eggnog.

It is a whole process and it's a whole secret recipe.

It's all fresh, all real ingredients and kind of a bunch of rum.

People come to us because they realize they're getting a product that's made with a lot of hand labor.

A lot of time invested and a lot of care invested.

The things that we used to do that were kind of fan favorites at our bar, Now we just make that to take home.

You wanted to have our eggnog at home, come get it from us.

and then you garnish it with freshly grated cinnamon and nutmeg.

(slow holiday music)