A fortunate few from ABC traveled to St. Croix, a Caribbean Sea island in the U.S. Virgin Islands, to learn how Cruzan Rum is made.  Christopher Columbus discovered St. Croix in 1493. Over the years, this little island, once rich in sugar cane, was controlled by a succession of seven different nations.  The last, Denmark, sold it to the United States and since then it has been an unincorporated territory of the U.S.  In 1927, U.S. Virgin Islanders were granted American citizenship.  St. Croix is the largest of the U.S Virgin Islands [St. John, St. Croix and St. Thomas] and is 28 miles by 7 miles.

Our trip took us by air from Miami to St. Thomas, boat ferry to St. John, then boat ferry, taxi and sea plane to reach St. Croix and the Cruzan Rum Distillery. Islanders drive on the left side of the road and roads are winding due to the terrain.  While Hurricane Irene headed north, we traveled south to turquoise waters, blue skies, gentle breezes and a medium temperature of 85 degrees year round. After passing the new and rather sterile looking Capt. Morgan facility, we arrived at the home of Cruzan Rum.  The buildings show the effects of years of being surrounded by salt water, and there is a comfortable blending between old and new.   Nothing fancy, but a charming, working distillery.

Cruzan Rum Distillery [pronounced “kru-shun”], founded in 1760, is owned by Beam Global Spirits & Wines, Inc. and run by members of 7^th generation “Crucians,” the Nelthropp family.  Donald “Hardy” Nelthropp, Sr., while officially retired, drops in often and can be seen on their website.  He is slim, weathered and soft spoken, with a passion for the rum business. He reminded me of a southern gentleman, though his family was actually from Denmark.  His children are heavily involved in the day-to-day business: Donald “Donnie” Nelthropp, Jr.  is Vice President and  is in charge of Maintenance, Gary Nelthropp is Master Distiller and President of Cruzan Rum, and daughter, Karen {Nelthropp} Low is in charge of PR and guest relations.  They were all friendly and relaxed while showing us around their facilities.  They also share a passion for producing consistently high quality rums.

To be called rum, it must be made with a sugar cane derivative sugar and be below 190 proof.  Sugar cane used to be grown all over the island, but wide scale growing ceased years ago.  Sugar cane molasses [a by-product of sugar production] is now imported to create Cruzan Rum.  Into the 500 gallon “seed” tanks go molasses, yeast and water.  Later it is pumped to 4,000 gallon, then 30,000 gallon fermentation tanks.  Along the way, more molasses is introduced and oxygen pumped in to energize the converting process.   Natural fermentation takes place quickly, and produces a bubbling, foaming mix as sugar converts to alcohol.  No one can resist leaning over the tank and getting a sinus-clearing jolt of fermenting mash. 

After fermentation is complete, the mix goes through a five column distillation process which removes water from the mash and separates the alcohols.  During this distillation, most fusel alcohols are removed and the final result is a clean, pure 189 proof distillate alcohol.  Lab testing throughout the process assures that the final product is always high quality distillate with just the right amount of alcohol components.  The “almost rum” is now cut and put in once-used bourbon barrels for aging.  This distillate is the basis for all Cruzan products.    Different rums are created by length of time in barrels, flavor components added to create a wide variety of flavored rums or a blend of aged rums.

  After a tour of the facilities led by Karen Nelthropp, Gary Nelthropp guided us through a classroom style presentation on the history of rum and Cruzan Rum production.  We tasted rums in different stages of production and gained a new respect for the talent and passion this family has for maintaining the high quality of their rums. If you have an opportunity to visit the island, just drop on by the Cruzan Rum Distillery. They’ll be glad to show you around, and encourage you to visit their Rum Pavilion for a taste of the “World’s Best Rum.”

Christina E. Buntin, Director of Purchasing, ABC Fine Wine & Spirits