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Montanya Distillers is a B-Corp Certified craft rum distillery, tasting room, bar, and restaurant located in Crested Butte, Colorado within the southwestern Rocky Mountains. The water in Montanya Distillery’s location is some of the most delicious in the world, and the high-elevation is exceptional for fermenting, distilling, and aging craft spirits. Montanya Distillers currently crafts four rums from the finest American-grown, farm-sourced sugar cane and the purest Colorado mountain spring water, drawn from an aquifer below their facilities.
Montanya rums are distilled in 400-liter Portuguese Alembic copper pot stills, then aged in oak barrels one batch at a time. Their rums have won over 20 Gold and Silver medals in the most prestigious and respected international spirits competitions.
In 2013, Montanya Distillers won the Bubble Cap Award (Best American Craft Distiller) from the American Distilling Institute. In 2015, Montanya Platino was named 'World’s Best White Rum' (Best in Class) at the World Rum Awards in the UK. Owner Karen Hoskin is a well known leader in craft distilling as well as an advocate for sustainability and gender diversity in craft distilling and rum.

 Montanya Distillers is committed to a high level of quality, sustainability, transparency, and integrity in every aspect of their distilling business.

Basil Paradisi


Ingredients:
  • 0.5 oz. simple syrup
  • ½ squeezed lime
  • 2 oz. squeezed grapefruit
  • 3 muddled basil leaves
  • 3 oz. basil-infused Montanya Platino rum
Directions:
Basil Infusion: 5 c basil 5 bottles Montanya Platino Rum Infuse for four days. Strain and decant. >>>> Shake and strain. Garnish with a basil leaf.

Berry Jive


Ingredients:
  • 0.75 oz. Triple Syrup
  • 1 oz. fresh squeezed lemon juice
  • 1 oz. fresh squeezed orange juice
  • 2 basil leaves
  • 2.5 oz. Montanya Platino rum
  • 3 fresh strawberries (option: 2 strawberries and 4 raspberries)
  • 4 mint leaves
Directions:
Triple Syrup: bring a combination of natural sugar, light agave, and honey (1 part) to water (1 part) to a boil. Refrigerate. Keeps in fridge up to 30 days. >>>> Muddle above ingredients together. >>>> Add triple syrup, rum, and juices to s shaker and shake. Strain and pour over glass filled with cocktail ice. Garnish with a mint leaf and fresh berry.

Caldera


Ingredients:
  • 1.25 oz. honey lavender syrup
  • ½ squeezed lime
  • 2-3 jalapeno slices
  • 3 muddled mint leaves
  • 3 oz. cucumber-infused Montanya Platino Rum
Directions:
Honey Lavendar Syrup: 3 c honey 1 c water 1 c dried lavender blossoms Bring honey and water to a light simmer, stirring often. Turn off heat. Add lavender and stir until mixed. Let cool. Jar. Let sit for 3 days. Strain.>>>> Cucumber Infusion: Remove all peels and seeds from one cucumber. Cube the cucumber flesh and add to one bottle of Montanya Platino Rum. Infuse for 4 days.>>>> Shake and strain. Garnish with a floating jalapeno slice.

Coconut Watermelon Cooler


Ingredients:
  • Fresh Watermelon Juice
  • Organic Coconut Water
  • Platino Rum
  • Sierra Mist
Directions:
Shake juice, coconut water, and rum in a cocktail shaker. Serve in a wine glass over ice and topped off with a splash of sierra mist. Garnish with fresh watermelon.

Fiery Passion


Ingredients:
  • 0.5 oz. light agave syrup
  • 1 fresh lime, juiced
  • 2 oz. juice made from passionfruit purée
  • 2.5 oz. Habanero Pineapple Infused Montanya Platino rum
  • 6 fresh mint leaves, lightly muddled
Directions:
Habanero Pineapple Infusion: Take the rind off half of a fresh pineapple, and chop into pieces. Slice 1/2 to 1 fresh habanero pepper, wearing gloves. Place into 1 bottle of Montanya Platino Rum. Add the habanero in stages if concerned about the infusion being too spicy. If it gets too spicy, add more Montanya Platino Rum. >>>> Shake and strain over ice. Top with club soda or seltzer. Garnish with a half spiced sugar rim (Turbinado sugar, cinnamon and nutmeg), a fresh pineapple wedge and fresh mint sprig.

Hemingway Daquiri


Ingredients:
  • 0.25 oz. simple syrup
  • 0.75 oz. grapefruit juice
  • 0.75 oz. Luxardo or Leopold Brother's Maraschino Liqueur
  • 1.75 oz Montanya Platino rum
  • ½ squeezed lime
Directions:
Combine ingredients into a cocktail shaker and shake. Strain and garnish with lime twist.

Hibiscus Mojito


Ingredients:
  • 1 oz. hibiscus syrup
  • 1 squeezed lime
  • 2-3 muddled mint leaves
  • 2-3 oz. Montanya Platino rum
  • Top with Seltzer
Directions:
Hibiscus Syrup: 1 cup water 2 cup honey 1 cup dried hibiscus flowers Heat water and hibiscus flowers until a strong tea. Add honey until dissolved into the water. Store chilled for up to 30 days.

Ko Tao


Ingredients:
  • 0.5 oz. agave syrup
  • 0.5 oz. coconut milk
  • 1.5 oz. coconut water
  • 1/2 fresh lime, juiced
  • 2.5 oz. Thai Infused Montanya Platino rum
  • 3 fresh basil leaves, muddled
Directions:
Thai Infusion: Zest of one lemon and one lime, 3/4 cup unsweetened coconut, 1 cup finely chopped fresh pineapple, 5 Kaffir lime leaves, 1 slice of jalapeño, 2 chunks of ginger root, .5 t coriander powder, all in 1 bottle of Montanya Platino Rum. Infuse for 4 days. Strain and store indefinitely. >>>> Shake and strain over ice. Top with 7 drops of Montanya Thai Bitters. Garnish with fresh lime, fresh lemongrass, or fresh basil.

Kokomo


Ingredients:
  • 1 oz. cream of coconut
  • 1 oz. ginger
  • 1/2 lemon
  • 1/2 lime
  • 2.5 oz. Montanya Platino rum
  • 5 muddled mint leaves
Directions:
Shake and strain. Add ice. Garnish with a mint leaf.

La Sandia


Ingredients:
  • .5 oz. agave
  • 1.5 oz. coconut water
  • ½ squeezed lime
  • 2 oz. watermelon puree
  • 2.5 oz. Montanya Platino rum
  • 5 muddled mint leaves
Directions:
Shake and strain into glass. Add ice. Garnish with a mint leaf.

Mojito


Ingredients:
  • 0.25 oz. simple syrup
  • 1 fresh lime, juiced
  • 2.5 oz. Montanya Platino rum
  • 6 - 8 mint leaves, lightly muddled in a mortar and pestle
Directions:
Add cocktail ice. Stir with a bar spoon. Top with club soda or seltzer. Garnish with half a Turbinado sugar rim and fresh mint. Options: Add fresh muddled blackberry or raspberry for a twist! Or try muddled strawberry and replace the mint with basil for a truly unique “Bojito.”

Pina Colada


Ingredients:
  • 1.25 oz. Costamar Cream of Coconut
  • 1.5 oz. organic pineapple juice
  • 1/2 fresh lime, juiced
  • 3 oz. Montanya Platino rum
Directions:
Shake vigorously. Strain over ice or into a martini glass. Garnish with a pineapple wedge (on the rocks) or a floating lime wheel (in a martini glass) and a fresh mint sprig.

Renegade


Ingredients:
  • 1/2 Lime
  • 2.5 oz. Montanya Platino rum
  • St. Pauli Girl N/A Beer
Directions:
Shake and strain into chilled pint glass. Pour St. Pauli Girl N/A Beer into Glass. Garnish with a lime wheel.

Rio De Janiero


Ingredients:
  • 1 oz. orange juice
  • ¼ cup cream of coconut
  • 2 oz. Montanya Oro or Montanya Platino
  • 2 oz. pineapple juice
Directions:
Mix in a shaker on ice then strain into Collins glass. Drizzle w/ grenadine and sprinkle w/nutmeg. Garnish with lime.

Salty Dog


Ingredients:
  • .25 oz. simple syrup
  • 1/2 ruby red grapefruit, juiced
  • 2.5 oz. Montanya Platino Rum
  • Pinch of salt
  • Small branch of fresh rosemary
Directions:
Combine ingredients into a cocktail shaker and shake. Strain into a rocks glass.

Scarlett O'Hara


Ingredients:
  • .25 oz. simple syrup
  • 1 tbsp. organic cranberry juice (use frozen concentrated form)
  • 1/2 fresh lime, juiced
  • 2.5 oz. Montanya Platino Rum
Directions:
Simple syrup: Bring natural sugar and water to a boil at a ratio of 1:1. Refrigerate for up to 30 days. >>>> Shake and strain. Top with Champagne or Prosecco.

Senorita


Ingredients:
  • 0.5 oz. light agave
  • 3 oz. Habanero-Pineapple Infused Montanya Platino rum
  • 6-8 muddled cilantro leaves
  • juice of 1 fresh squeezed lime
Directions:
Habanero Pineapple Infusion: Take the rind off half of a fresh pineapple, and chop into small pieces. Slice 1/2 to 1 fresh habanero pepper, wearing gloves. Remove seeds. Place all of the above into 1 bottle of Montanya Platino Rum. Add the habanero in stages if concerned about the infusion being too spicy. If it gets too spicy, add more Montanya Platino Rum. >>>> Shake and strain into glass. Garnish with cilantro leaf.

Thai Boxer


Ingredients:
  • ½ squeezed lime
  • 2 oz. Montanya Platino rum
  • 2 t blueberries and some of the blueberry juice
  • 3-4 basil leaves, muddled
Directions:
Fill with combo of ginger ale and seltzer (to taste). Stir. Top with 2 drops Angostura bitters.

Watermelon Mojito


Ingredients:
  • 1-2 oz. watermelon juice
  • ½ squeezed lime
  • 2 oz. Montanya Platino rum
  • 3-5 cubes watermelon chunks
  • 5-7 mint leaves, muddled
Directions:
Pour all into glass, and top with seltzer. Garnish with mint.

White Room


Ingredients:
  • 0.25 oz. Giffard Orgeat
  • 0.5 oz. simple syrup
  • 1.25 oz. Montanya Oro rum
  • 1.75 oz. Vanilla-Infused Montanya Platino rum
  • 2 oz. half and half
Directions:
Vanilla Infusion: Place 1 or 2 long pods of Madagascar Vanilla Bean into 1 bottle of Montanya Platino Rum. Infuse indefinitely. >>>> Garnish with a pinch of almond bits, powdered cinnamon and a crushed almond rim.

Apollo


Ingredients:
  • 1 oz. cinnamon syrup
  • ½ squeezed lime
  • 2 oz. Montanya Oro rum
  • 3-4 oz. pineapple juice
Directions:
Cinnamon Syrup: 3-4 coarsely ground cinnamon sticks, toasted Simple syrup (3 cups sugar, 3 cups water) Add cinnamon sticks to syrup, bring to boil, and turn off heat. Allow to cool. Strain through strainer. Refrigerate for up to one month. >>>> Strain into glass. Garnish with lime slice.

Bay Manhattan


Ingredients:
  • 0.5 oz. bay leaf reduction
  • 1 oz. sweet vermouth
  • 2 oz. Montanya Oro Rum
Directions:
Bay Leaf Reduction: 20 dried or fresh bay leaves 2 c water Bring to a boil. Simmer for 10 minutes. Let cool. Transfer to glass jar. >>>> Add several ice cubes to shaker and stir with bar spoon until chilled. Strain over king cube in glass. Garnish with an Amarena cherry.

Bloody Pirate


Ingredients:
  • 2.5 oz Montanya Oro rum
  • Bloody mary mix
Directions:
Add Rum to glass, and fill with high quality, all-natural Bloody Mary mix. Stir well. Garnish with pepperoncini /salami /olive /lime wedge.

Boat Shoes


Ingredients:
  • 0.25 oz cream of coconut
  • 0.25 oz triple
  • 0.5 oz. pineapple juice
  • 1 oz. passion fruit
  • 1/2 lime
  • 2.5 oz. Top Sider Infusion
  • 5 muddled mint leaves
Directions:
Triple Syrup: 3 c sugar, 3 c agave, 1 c honey, 8 c water Combine all ingredients. Bring to a boil, stirring occasionally. Let cool. Jar. >>>> Top Sider Infusion: 5 long orange peel slices, 10 course ground cinnamon sticks (mortar and pestle), 5 vanilla beans, 5 bottles Montanya Oro rum. Infuse for 3 days. Strain and decant. >>>> Shake and strain. Add ice. Add 3 drops cardamom bitters. Garnish with mint sprig.

Dark Monk


Ingredients:
  • 0.5 oz Dr. Bob’s Snake Oil
  • 0.75 oz Honey Syrup
  • 1 fresh lemon, juiced
  • 2.5 oz. Montanya Oro rum
  • 3 blackberries (muddled)
  • 3 dashes of Montanya Citrus Bitters (or any citrus bitter)
Directions:
Dr. Bob's Snake Oil: Skewer 1 fresh lemon through with 1 Madagascar Vanilla Bean. Press 10 cloves into the flesh of one fresh orange. Decant 1 bottle of Montanya Platino Rum into a large 30+ oz container. Add the fruit and 1/2 cup Turbinado sugar. Allow to infuse for 4-5 days, stirring occasionally. >>>> Honey Syrup: 3 cup water 1 cup raw honey Bring water and honey to a light simmer, stirring often. Remove from heat. Refrigerate for up to 30 days. >>>> Shake and strain over ice (if using a rocks glass) or into a coupe. Garnish with a fresh blackberry.

Freestyle


Ingredients:
  • 1 oz. clove syrup
  • 1 squeezed lemon
  • 2-3 oz. Montanya Oro rum
  • 2-3 tbsp. pineapple chunks and juice
  • 4-5 basil leaves
  • Seltzer to fill
Directions:
Enjoy!

Hoser


Ingredients:
  • .5-.75 oz. Maple Syrup (to taste)
  • 1 Lemon, squeezed
  • 2.5 oz. Montanya Oro rum
Directions:
Shake and strain. For cold version, pour over king cube ice. For hot version, heat in microwave for 1 min or less (depending on power of microwave).

Maharaja


Ingredients:
  • 1.5 oz. Ginger Syrup
  • 1.5 oz. Maharaja Syrup
  • 1/2 fresh lime, juiced
  • 3 oz. Montanya Oro rum
Directions:
Maharaja Syrup: 2 1/2 c water, 2 1/2 c natural or organic granulated sugar, 2 1/2 T whole cloves, 7 whole cinnamon sticks, 25 Cardamom pods, 2 1/2 t whole black peppercorns Break all spices into small pieces in a mortar and pestle (do not powder the spices or substitute a powdered version). Place all spices in a dry frying pan and toast until lightly smoking and fragrant (do not burn). Transfer to a sauce pan and add water and sugar. Bring to a boil and let simmer for 45 minutes. Transfer to a jar, refrigerate and chill for 2-3 days before straining off spices.>>>> Ginger Syrup: Fill a 40 oz. Vitamix or durable blender carafé with chopped (but not peeled), fresh ginger root. Add 1 3/4 cups fresh lemon juice, 1 3/4 cups Simple Syrup and 6 fresh mint leaves. Blend until finely puréed. Strain through fine strainer or cheesecloth bag. Refrigerate for up to 15 days. >>>> Shake vigorously. Strain and serve. Garnish with a floating lime wheel and 3 Cardamom pods. Rim the glass with a combination of Turbinado sugar, powdered cinnamon and nutmeg (or other favorite spices).

Old Fashioned


Ingredients:
  • .25 oz. simple syrup
  • 3 oz. Montanya Oro rum
  • 5 drops of Montanya Citrus Bitters
  • King ice cube
Directions:
Stack in the bottom of the empty glass: A slice of fresh orange 1 Amarena or Luxardo cherry Pinch of sugar Muddle together with a wooden cocktail muddler. Add ingredients and stir with a bar spoon (do not shake) until chilled. Garnish with an additional Amarena or Luxardo cherry

Painkiller


Ingredients:
  • 0.5 oz. cream of coconut
  • 1.5 oz. orange juice
  • 2 oz. pineapple juice
  • 2.5 oz. Montanya Oro rum
Directions:
Shake and strain into glass. Add ice. Garnish with a dash of nutmeg and a pineapple wedge or an Amarena cherry.

Rum Wassail


Ingredients:
  • 1 orange (stuffed with 5 cloves)
  • 1/2 gallon Big B’s cider
  • 2 tsp allspice
  • 2 tsp cloves
  • 32 oz cranberry juice
  • 7 whole cinnamon sticks
Directions:
Wassail: (Mull the following ingredients in a pot) 1/2 gallon Big B’s cider 32 oz cranberry juice 1 orange (stuffed with 5 cloves) 2 tsp cloves 2 tsp allspice 7 whole cinnamon sticks Bring to a low boil, stirring occasionally. Simmer for a bit. Strain and transfer to glass jar for storage. Lasts up to 30 days in the refrigerator. >>>> Heat 6.5 oz Wassail (see recipe below) in microwave for 2 minutes. Add 2 oz Montanya Oro rum, 2 drops citrus bitters, and garnish with orange twist.

Sidecar


Ingredients:
  • 0.25 oz. simple syrup
  • 3 oz. Montanya Oro rum
  • juice of 1/2 a lime
  • juice of a fresh orange
Directions:
Shake and strain into coupe or over ice, as preferred.

Smokeshow


Ingredients:
  • 1 oz. Maharaja syrup
  • 2 oz. Cold Brew Coffee
  • 2.5 oz. Montanya Oro Rum
Directions:
Maharaja Syrup: 2 1/2 c water, 2 1/2 c natural or organic granulated sugar, 2 1/2 T whole cloves, 7 whole cinnamon sticks, 25 Cardamom pods, 2 1/2 t whole black peppercorns Break all spices into small pieces in a mortar and pestle (do not powder the spices or substitute a powdered version). Place all spices in a dry frying pan and toast until lightly smoking and fragrant (do not burn). Transfer to a sauce pan and add water and sugar. Bring to a boil and let simmer for 45 minutes. Transfer to a jar, refrigerate and chill for 2-3 days before straining off spices. >>>> Put a pinch of cloves on slate board and light with torch. Cover cloves with glass while it fills with smoke. Meanwhile… Shake and strain into glass. Add 6 drops of Montanya Mumbai Bitters.

Sriracha Sour


Ingredients:
  • 1 oz. pineapple juice
  • ½ squeezed lime
  • ¼ tbsp. Sriracha Sour
  • 3 oz. Montanya Oro rum
Directions:
Strain into glass. Garnish with a slice of orange and 3 pomegranate seeds in the middle of the slice.

White Room


Ingredients:
  • 0.25 oz. Giffard Orgeat
  • 0.5 oz. simple syrup
  • 1.25 oz. Montanya Oro rum
  • 1.75 oz. Vanilla-Infused Montanya Platino rum
  • 2 oz. half and half
Directions:
Vanilla Infusion: Place 1 or 2 long pods of Madagascar Vanilla Bean into 1 bottle of Montanya Platino Rum. Infuse indefinitely. >>>> Garnish with a pinch of almond bits, powdered cinnamon and a crushed almond rim.