Introducing
MAINLAND STILL STRENGTH WHITE RUM
Mainland Still Strength White Rum is our latest, boldest expression of American rum at its purest. Bottled at a commanding 125 Proof [62.5% ABV] without dilution, this first release showcases extraordinary intensity while remaining remarkably balanced.
Produced from a two-week open fermentation in traditional wooden vats using the distinctive Schizosaccharomyces pombe ["S. Pombe"] yeast strain, it develops an unmistakably rich and complex character rarely found in domestic rum. Waves of tropical fruit, banana peel, cotton candy, brine, baking spice, and savory esters unfold into a long, layered finish, delivering the kind of depth and texture typically reserved for the world's most celebrated high-ester rums.
Distilled in Minnesota from an inaugural production run of just 110 gallons, this inaugural batch represents the belief that world-class rum need not come from an island to earn global respect. Crafted for enthusiasts, bartenders, and sippers seeking uncompromising flavor, our Still Strength demonstrates the remarkable potential of American rum production while helping define a new generation of premium domestic rum.
Powerful enough to stand on its own and expressive enough to transform classic cocktails, this is a bottle that celebrates innovation, authenticity, and the growing reputation of American rum on the global stage.
_PNG.png)
"MAINLAND RUM STANDS SHOULDER-TO-SHOULDER WITH THE FINEST OFFERINGS FROM LA MAISON & VELIER, HOLMES CAY, AND FOURSQUARE’S EXCEPTIONAL CASK SERIES. THIS IS A RUM FOR THE MOST DISCERNING CONNOISSEURS, CAPABLE OF RIVALING THE BEST FROM ANY DISTILLERY OR BOTTLER."
- JACOB KIPER
"MAINLAND RUM DELIVERS A DOMESTIC BOMBSHELL BOTTLING THAT DEMANDS AMERICAN PRIDE AND ADMIRATION."
MAINLAND RUM
The
INDEPENDENT
AMERICAN RUM COMPANY
DISTILLED on AMERICAN SOIL
METICULOUSLY SELECTED,
ALWAYS FULL STRENGTH
NEVER IMPORTED.
_PNG.png)
OUR COUNTRY'S FINEST
SIPPING RUM
DID YOU KNOW
The earliest documented instance of domestic American rum production dates back to 1664 in Staten Island, New York, where the first distillery was established.
Shortly after, in 1667, a distillery was set up in Boston, Massachusetts, making New England a central region for American rum production during the colonial period.
Ports like Boston, Newport, and New York became key hubs for shipping rum both domestically and internationally. The rum was moved by ship along the eastern seaboard and distributed inland via horse-drawn wagons and overland routes to towns and cities across the colonies. The use of barrels allowed for efficient storage and movement, and rum was commonly traded at markets and taverns.