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Celebration Distillation

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MilwVon
MilwVon
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5 out of 5
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Amazing Local Entrepreneurial Story

  • July 5, 2009
  • Rated 5 of 5 by MilwVon from Milwaukee, Wisconsin
Amazing Local Entrepreneurial Story

If you've read any of my other journals, you know that David and I enjoy touring local distilleries. We've done them in the Kentucky bourbon country and over in Scotland where they make Scotch whisky. Here they make rum . . . GOOD rum . . . Old New Orleans Rum. Perhaps the most remarkable for me, was this little 6,000 case per year New Orleans home grown operation just outside of the French Quarter.

Founded in 1995 by local artist James Michalopoulos (http://www.michalopoulos.com/) and some of his artist & musician friends, this small treasure is producing some outstanding Louisiana rum using only locally grown products and keeping the "American Made" spirit alive in New Orleans.

We arrived a bit early for the published 2:00pm tour and frankly, wasn't sure we wanted to stay. Located in what from the outside appears to be an old run down warehouse, I was skeptical. I was also hot and a bit sweaty from our morning out on the airboat, so a nice shower and change of clothes seemed a better option. Thankfully "we are here, we may as well stay" became the prevailing opinion (OK, David said we should stay) as we had a simply marvelous time during our experience at Celebration Distillation.

At around 1:30pm a young man made his way down to the reception area that also serves as the tasting room. He was very friendly and offered us a cup of iced tea "celebration style" (my term for it, not his). It was a refreshing concoction of sweet tea and their red labeled Cajun Spiced Rum. Mmmm good. Not only refreshing, but also with a small kick to it. (Later David watched him fix up another batch which included what appeared to be two gallons of tea with two 750ml bottles of the good stuff.)

This was very good, and a nice way to start our tour experience. As our host, he poured himself a glass as well. That glass would be with him for the rest of time there . . . including refills (which were also unlimited for guests). He was a very friendly sort, asked a lot about where we were from and the brewery business back in Milwaukee.

At around 1:45p some more guests arrived and by 2:00p there were some 12 or 15 people here to take the tour. As each arrived, he welcomed them to Celebration Distillation and offered up a cool drink. Some folks seemed a bit anxious to pay their $10 tour fee and get started, but this local was in no particular hurry. You see, we were there on Friday, July 3rd which was a holiday for most with the Fourth of July falling over the weekend. He was the only one working today and was enjoying doing it at his own pace! Oh, the adult beverages were probably helping that along some too.

Once everyone was assembled, refreshed and offered a refill, we were ready to head out into the production area. I cannot express just how amazed I was at what they do in such a small area and with limited staff (a total of 15 full-time employees). He walked us through each of the areas of production: acquiring the Louisiana cane sugar molasses, the wash (mixing the molasses with water and yeast), fermentation, distillation (their product is distilled three times), aging (in white oak barrels), blending, bottling and packaging. He also took us into the "creative room" where employees are encouraged to experiment with new concoction blends of rum.

Everything they do is on a very small scale. As I said, they only produce around 6,000 cases per year. In the bottling area, the label machine glues the labels on, one bottle at a time. The fillers can only fill six at a time. One person works each of these stations at this point in the production.

Right now they are taking to market four rums all under the brand name of Old New Orleans Rum: crystal (a white, light rum good for blending), three year amber, ten year premium (only 700 bottles/year) and my favorite, the Cajun Spiced Rum. Their spice rum just won an international award as the "best spiced rum" for the third year in a row. I must admit, I thought it was much better than my now former personal fave, Capt. Morgans.

Back in the tasting room, everyone was invited for another refill of their tea. Mmmmm and again refreshing as the warehouse floor had to be close to 95 degrees! With a fresh cup of tea, our guide proceeded to pour out tasting samples of each of the four rums they produce. The crystal had a bit of a bite to it, but the three year and ten year were very smooth. Both David and I enjoyed the three year a bit better especially as a sipping rum. Of course, the Cajun spiced was very good with the hint of nutmeg and cinnamon adding to the tasting experience. (The other spices used are cayenne, ginger and cloves.)

After this part of the tasting was completed, he offered guests more tea (it was then that he had to make up another batch). For those who wanted to make a purchase, the tour fee of $10 was waived. We of course took them up on that offer and bought two bottles, one of the three year amber and a spiced. At $53 (including tax) for two 750ml bottles, it certainly wasn't the cheapest rum we've ever bought, but it is one with a great story behind it.

As an aside about their pricing. Mr. Michalopoulos is also a great benefactor to the community. He donates a portion of their proceeds to support education and music for children of New Orleans. In a post Katrina era that type of philanthropy is essential in the city's rebuilding efforts.

Speaking of Katrina, we learned during our tour that the warehouse in which we stood was under some eight feet of water after Katrina. They lost everything on their first level, including the tasting room. They reopened with a retooling of their product and a rebranding in 2005. They are one of the many success stories that survived Katrina!

For more information about Celebration Distillation, including tour hours and directions to find them, check out their web site at www.neworleansrum.com.

NOTE: Please check out the photos as they really tell the story of the process of making rum.

From journal Doin' HR in the Big Easy

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