‘TIS THE SEASON FOR RUM

PHOTO COURTESY OF BARDENAY RESTAURANT AND DISTILLERY

BARDENAY

By Darby Tarantino

I’m never one to turn away a gorgeous craft cocktail, especially something warm and spicy during snowy winters in Idaho. But offer me rum and I’m immediately transported to the Caribbean, sipping something tropical garnished with a paper umbrella. Undoubtedly one of the great classic liquors, rum dates back to around 1650, originating from the West Indies island of Barbados and often associated with piña coladas, mojitos, warm sandy beaches, and Captain Jack Sparrow. However, the creativity surrounding the exquisitely crafted rum cocktails from local distillery Bardenay has got my attention, and I’m here to tell you, these cozy libations beckon a crackling replace and a snowy winter night. So buckle up and forget everything you ever thought you knew about rum.

Bardenay, the nation’s very first distillery with an in-house restaurant, produces an impressive lineup of spirits to suit any palate. But their selection of rums are truly something to explore, no treasure map required. Pirate slang for cocktail, Bardenay made history on April 25th, 2000 when they served the first cocktail made with spirits crafted on-site.

Bardenay is the largest purchaser of brown cane sugar in the state of Idaho because they use it exclusively as their preferred base for producing rum. According to owner Kevin Settles, brown cane sugar smells better during production than molasses or potatoes. I’m sure his restaurant patrons appreciate it!

While craft spirits are at the core of their business ethos, Bardenay is 100% employee trust owned, which means that they provide retirement savings to all their employees. Settles said it’s important to have a business that gives back, and while it’s taken some time to get here, he loves being able to share the business's success with his staff and leadership team. There’s a reason many members of his staff hold decades-long employment with the company.

Bardenay has three locations throughout Idaho. At their flagship distillery and restaurant, located in the historic Basque district of downtown Boise, they distill all of their rums, including an aged rum, amber rum, and my personal favorite, a ginger rum. Their Eagle and Coeur d’Alene restaurants and distilleries produce the rest of their spirits, and a fourth Bardenay in Garden City is slated to open in November 2024. is new location will offer distillery tours and spirits tastings, along with a full restaurant for patrons to enjoy their favorite made-from-scratch dishes, all of which pair perfectly with their craft cocktails. Visit bardenay.com for more information on distillery/restaurant locations, menus, and hours of operation.