A French inspired rum from the Texas Hill Country.
In 2011, a chance meeting with Ben Calais and James Davidson at a potluck dinner club sparked a conversation about the art of distilling. At the time, James was interested in whiskey production. He had studied distilling after learning his father might be interested in opening a distillery. He didn’t mention anything to me about his distilling aspirations, but had heard Ben had a reputation throughout Texas for excellence in winemaking. They began to meet regularly at the dinner club, often discussing French rums, a style which was unknown to James at the time.
They excitedly began researching the production and history of rums, trading messages frequently from different spots around the globe on the different rums we came across. They searched for the best rums available in the US, France and the Caribbean – always learning more and more about the style we wanted to produce. They quickly set off to collaborate on making our own rums using barrels from Ben’s winery.
After 2 years of experimenting with imported French Oak, James perfected a formula that Ben felt simulates some of the highest quality rums we had come across over the years. They looked for a spot to open and after 2 years have found the perfect location in the Texas Hill Country and announced their partnership with Austin-based entrepreneur Stephanie Houston.
For more info, visit Hye Rum’s website.