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     The process that Ron and Jeremy go through to produce their rum is a lengthy one. It begins with sugarcane being mashed down to molasses form, which is then used to create the rum distillate. Next, the rum distillate is stored and aged for three years in unused, charred white oak barrels. Each barrel is different and imparts to the rum in it a slightly different flavor. Following the three years in the white oak barrels, the rum is then placed in old whiskey barrels and allowed to age for a given amount of time that usually lasts at least a year.
     While in the whiskey barrels, the rum develops more of its very own distinct flavor while also mellowing to a certain extent. Since the rum is not mixed at any time with rum from other barrels, the end of the aging process produces a batch that is unlike, and distinct, from the rum produced in the other barrels. The rum in each barrel has its own flavor, characteristics, and smells. It is also during the time in the whiskey barrels that the Elliotts’ rum gets its amber coloring. Following the completion of the aging, water is added to cut the rum down to an acceptable level of alcohol percentage and then bottled. The Elliotts do not plan to add any additional flavoring, spices, or coloring to their rum at any point.
     Ron and Jeremy currently have three barrels of rum that will be ready for bottling sometime in the next few weeks. Additionally, two more barrels will be ready not long after. Each barrel will produce roughly 250 bottles of rum once bottled. In order to continuously be producing rum, the Elliotts have an additional 11 barrels that are at various points of the aging process.
     While the Elliotts are nearly ready to bottle several barrels of their rum, there are still other steps remaining. The distillery recently received the go ahead to begin producing the labels for their bottles, and they will also be making their presentation to state officials regarding their rum late in February. Bottling for the barrels that are ready will likely take place during the first week of February, when Lt. Governor Phil Scott will be visiting the distillery. Smugglers Notch Rum will be available at the distillery’s storefront the day of bottling, and as long as the presentation to the state goes well then the bottles will likely be available in Vermont liquor stores in March.
     Their expansion into other kinds of spirits also will come with changes to the storefront operated by the Elliotts at their distillery. Ron plans to expand the showroom, and once the rum has been bottled there will be rum tastings similar to the vodka tastings that the distillery already holds. More merchandise will also be available at the storefront, and a window at the back of the showroom will likely be added looking out on the actual distillery, which will allow customers to view the making of the different spirits. In addition to changes to their distillery and their production of rum, the Elliotts also hope to begin producing a gin sometime in the spring or summer. The tasting process has already begun on the gin, and according to Ron they could be looking to produce even more spirits in the future.
     “I would like to thank people from the neighboring communities who have supported us,” stated Ron Elliott, “Their support is one of the major reasons we strive for such high standards with our product…Our goal continues to be to produce world class spirits.”

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