MiNDFOOD: How did Stolen Rum eventuate?

Roger was a project manager and architect, and Jamie was a lawyer. We quit our jobs in London to come back to New Zealand to start the business, but with the plan of getting jobs in our industries and working on the rum business on the side. We both got chewed up by the recession, and we couldn’t even get a job. So we threw all our time and what little money we had into the business and took off a big bite. It was sink or swim.

How did it feel to leave your secure jobs?

We were pretty nervous, but we were passionate and had a vision, the thought of which was far more motivating than what we were previously doing. The nerves don’t stop really, each day is a roller-coaster. 

What was your inspiration in developing your rum?

We had tasted some great rums while in London and on trips to New York, and we wanted to bring this class of rum down under so people had the opportunity to taste a world class rum. We decided that what we did had to pay homage to the history and the quality of those great rums we love.

Is rum growing in popularity as a spirit?

Rum has long been a poor cousin to vodka in the eyes of the consumer, but now I think people are beginning to see how amazing rum is and that many of the great cocktails are actually rum based. Rum has an enchanting history with the likes of Hemingway drinking it, and that draws people in – it’s a very captivating spirit with a huge amount of personality

What are your favourite rum-based cocktails?

The Mojito has to be the best cocktail in the world. Also Mai Tai, Casablanca, Hemingway, Daiquiri and Stolen Ginger.

How did it feel to win double gold at the world spirit championships?

We were stoked, and surprised. There was a lot of high-fiving.

MOJITO RECIPE:

lots of mint leaves

30ml sugar syrup

ice

35ml lime juice

45ml Stolen White rum

soda water

Gently muddle* the mint and the sugar syrup in a glass. Add the ice (crushed ice if you can), then lime juice and rum. Stir and top with soda water. 

*Don’t murder the mint, just bruise it. A delicate thrashing to release the flavours.