Changing Tastes: How Rum Rats Converted a Whiskey Enthusiast

Photo © Courtesy of Rum Rats

Changing Tastes: How Rum Rats Converted a Whiskey Enthusiast

As a long-time whiskey lover, Steven Bell was convinced that he didn’t like rum. When he met Shamus Hewitt, founding partner of Rum Rats and another long-time whiskey fan, he wasn’t expecting to have this preference challenged—or, for that matter, changed.

“I met Hewitt at a mutual friend’s pool party in Kincardine,” said Bell. “It was strange that we had never met before as we have a significant overlap in mutual friends. I confessed that I ‘didn’t like rum’ and he asked what I did like. Which, being Irish, was Irish Single Malt Whiskey. He convinced me to give his rum a try.”

Bell did try the rum, and it not only changed his drink of choice but also set him and his wife, Elisa Bell, on a uniquely exciting adventure.

“Hewitt explained that the rum was tropically aged in Bourbon casks,” Bell continued. “I genuinely was impressed with the rich, robust yet smooth taste of the rum. So much so that I told my wife about it when I went home later that evening. We started discussing how much fun it would be to be involved in something new and exciting, which was a significant departure from our day jobs. The more I learned about the heritage and homage of how this rum was made in Panama, the more intrigued I became.”

Rum Rats, the brainchild of Hewitt and founding partner Jason Gardner, was born out of a shared love of beach living, good times, and the unique appeal of the Latin American coast. Combine that with a bottle of small-batch, artisanal Panamanian Rum, and you’ve got yourself a recipe for success.

Fueled by the desire to create a rum that embodies the region's unique flavours, Rum Rats’ creation, the 'Arco Seco,’ pushes the boundaries of what you'd expect from a typical rum. But what is it that makes the Arco Seco region in Panama so ideal for rum production?

“In short, it’s the climate,” Bell explained. “Pedasí is part of a region known as the ‘arco seco,’ or the dry Pacific arc due to the relatively little rainfall it receives during its summer compared to the rest of Panama. Average temperatures are 25-27 degrees year-round. This makes it perfect for outdoor drying of the molasses. Believe it or not, the direction the wind is blowing can make a difference in the taste of the molasses, which gives it a unique sweetness.”

Taking full advantage of the region’s benefits, Rum Rats is moving all operations to Panama. Previously “Born in Panama, Finished in Canada,” the rum will now be born, distilled, bottled, and labelled in Panama, shipping out from their new home base to the rest of the world.

Rum Rats' signature release is a five-year Bourbon barrel-aged, single-origin black molasses rum. The deliberate five-year aging process allows the natural flavour profiles of Panamanian sugar cane to shine through. The rum undergoes minimal filtration, resulting in a non-chill filtered product straight from cask to bottle—no additives, no added sugar.

“By skipping the chill filtering process, the fatty acids and esters remain in the spirit,” shared Bell.

“This contributes significantly to the ‘mouth feel’ of our rum. Like any good steak, fat carries flavour, which stays on your palate and evolves as it heats up in your mouth.”

What sets Rum Rats apart is their dedication to inclusivity.

A rum for everyone, Rum Rats believe that the beauty of rum shouldn’t be confined to vacations or specific groups—anyone, anywhere, anytime, can sip and enjoy.

With more rum to come, including the first release of the 15-year bourbon barrel-finished rum and a range of limited-release rums launching in 2025, Rum Rats is making a name for itself as the best rum you’ve never had. In expanding their plans, they’re also expanding their table—Rum Rats are welcoming the opportunity of investment to those excited about supporting the company's growth plans.

Try for yourself at therumrats.com and keep up to date with Rum Rats by following them on socials @therumrats.