Whistler Rum is crafting rums that promise to turn this distilled liquor from a nasty mixer drink into one of the more sophisticated spirits of the decade.
In 2016, when Trevor Bruns, a petroleum engineer, his brother Leon, an investment manager, and brother-in-law Stephan de Vos, also an engineer, got fed up with their jobs, they decided to start their own rum distillery; Whistler African Style Rum. The company has since become synonymous with exceptional rum and has become an industry pioneer by developing a trademark governing the labelling and production of “African-style rum.” Trevor Bruns spoke to finweek.
Why did you, Leon and Stephan decide to start making rum?
Being frustrated with our jobs, we considered various ways of escaping the rat race – from starting our own aquaculture farm to crafting our own beer. The idea to start a rum distillery was born when we were bashing the poor quality of rum we were drinking at a holiday resort in Mozambique and started jesting we could do it better.
Research into the industry prospects got us even more excited, so we started experimenting by making our own rum in Leon’s garage. Our results were so awful we had to chuck out almost every attempt.
In the meantime, Leon’s work situation became so unbearable that by November 2016 he decided to quit his job. My company was offering severance packages, so I quit a month later. Stephan joined us full-time in 2017, when we had enough work for three people.
How did you prepare yourself for this new venture?
My brother and I attended a week-long rum-making course at the Moonshine University in Louisville, Kentucky. Of all the degrees we have between us, that certificate has turned into the one giving us the most pride and satisfaction.
Diese Geschichte stammt aus der 11 October 2018-Ausgabe von Finweek English.
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Diese Geschichte stammt aus der 11 October 2018-Ausgabe von Finweek English.
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