Skip to main content

Mount Gay Rum’s Master Blender Unveils New Blends for 2022

Trudiann Branker took over the reins as Mount Gay master blender less than a year ago, in April 2019. However, she has already been making her mark on the brand in ways that seem subtle but actually have a big impact. At a recent tasting in New York City, Branker talked about her respect for the tradition and history of the distillery, which has been around since 1703, making it the oldest licensed rum producer in the world. Mount Gay rum is made from three ingredients — water, molasses, and yeast. It is distilled in both column and pot stills, and is aged in a variety of casks, the majority of which are American whiskey barrels. There are four main expressions, but Branker has focused on just two of them to make her mark as the new master blender.

Mount Gay Rum Trudiann Branker Master Blender
Mount Gay Rum/Facebook

Black Barrel has undergone what is perhaps the most significant change to the components of the blend. Branker has shifted the age range of the liquid from the previous two to seven years to three to seven years old. She has also increased the amount of pot still distillate in the blend. Finally, she has tinkered with what is arguably the core identity of Black Barrel. After initial maturation in ex-American whiskey barrels (the exact type are not disclosed), the rum is finished in heavily charred ex-bourbon barrels. That finish has been increased from four weeks to six months, allowing the rum to pick up even more intense notes of vanilla, spice, and banana.

Recommended Videos

For XO, Branker has made two changes. First, the blend of rum is now five to 17 years old, instead of eight to 15 years. This gave her more liquid to play with on both the younger and older sides, each of which brings different flavors to the mix. Most importantly, she has added cognac barrel-aged rum to the blend, which used to consist of only American whiskey and bourbon barrel-aged rum, the same as Black Barrel. This brings more candied fruit and baking spice flavors to the palate of this already complex spirit.

“We believe in aging in Barbados, using water sourced in Barbados. These are not talking points; this is how we make rum, and we’re very passionate about that.”

Listening to Branker describe the art of rum-making reveals a master blender who is passionate and knowledgable about her craft. She mentioned that the column still distillate is a bit lighter than the pot still distillate, for example, and how barrel aging tends to bump up the column still character while calming and smoothing out the pot still identity. She also has pretty strong feelings about the ongoing conversation on a geographical indicator (GI) for Barbados rum, which would legally define the parameters of how it can be made.

“It’s no secret where Mount Gay stands,” she said. “We are definitely in agreement with our fellow distilleries in regards to … I don’t want to say setting rules, but preserving how Barbadian rum has been made.”

The only sticking point so far seems to be that there are a few distilleries that would like to add sugar or color to their rum, or even age it off the island. For Branker and Mount Gay, this won’t fly. “We want to be sure that for the next 300 years, we’re able to still make rum the same way, still preserve the art of making rum,” she said. “So where we stand in regard to a GI is clear — we believe in aging in Barbados, using water sourced in Barbados. These are not talking points; this is how we make rum, and we’re very passionate about that.”

Jonah Flicker
Jonah Flicker is a freelance writer who covers booze, travel, food, and lifestyle. His work has appeared in a variety of…
Looking for a perfect sear on your steak? This surprising pantry item is the secret
The secret is already in your pantry
Grilled juicy marinated angus beef flank steak on wooden board. Finished juicy medium rare meat is resting before it is cut and sliced.

We already know that there are countless ways to cook a great steak. Whether you prefer the grill, a good old-fashioned cast-iron pan, or your beloved broiler, if you know what you're doing, you'll end up with a delicious meal. But if you've ever felt like your steak could use a bit more in the way of a perfectly crisp, deeply golden, ultra-crispy crust, the answer is probably already sitting in your pantry right now: cornstarch.

Why it works

Read more
How this 100-year-old syrup brand continues to revolutionize the coffee industry
The story behind your favorite coffee syrups
Torani syrup bottles

Recognized for its colorful, nostalgic glass bottles found in thousands of cafes around the world, global flavor company Torani has a rich history that dates back 100 years. Maintaining its reputation in the beverage industry means staying ahead of changing coffee trends and developing new flavors to meet consumer needs. For a look inside the history behind this 100-year-old syrup brand, I chatted with Andrea Ramirez, Consumer and Customer Insights Manager at Torani. Ramirez is directly involved in brand development and product innovation for the brand.
As Torani’s seasoned flavor expert and trend guru, she leads her team in tracking trends from various spaces, from grocery store shelves to fine dining menus, and everywhere in between. Here's what she shared about how the brand has revolutionized the flavored syrup industry over the last century.
Torani's innovative approach

As a brand, Torani has remained relevant for 100 years and counting by staying deeply attuned to consumer behavior and evolving taste preferences. "We leverage a mix of proprietary insights and industry data to identify emerging trends and shifts in how people enjoy beverages. One of the clearest patterns we've seen over time is the growing desire for personalization — consumers increasingly want the freedom to craft drinks that suit their tastes."

Read more
Myths busted: Why rinsing your beer glass matters more than you think
Beer glass rinsing 101
beer

Myths run riot in the land of drinks and we're on a mission to dispel them. Just ask the chill-able red wine or age-worthy beer. There are rules in beer, cocktail, and wine culture, sure, but there are also misconceptions and unknowns very much worth figuring out.

You know the sayings: Rum is only for tiki drinks, mezcal is just a smoky version of tequila, or you can't make a good non-alcoholic beer. We know these things to be untrue as we've tasted the evidence.

Read more