You no longer have to venture to the Caribbean Islands for extraordinary rum. Look no further than the shores of the Catawba River in Belmont, North Carolina. The family owned and operated Muddy River Distillery is bringing award-winning rum inland from the islands.
In 2011, Robbie Delaney read an article about the booming craft industry. It inspired him to try his hand at distillation. He started by making rum, and he fell in love. He became obsessed with perfecting his rum recipe. After numerous taste tests, Robbie founded Muddy River Distillery with his wife Caroline just six months after reading the magazine article.
Muddy River Distillery’s award-winning line of rums now includes five different variations: Silver, Spiced, Coconut, Basil and Aged. Queen Charlotte’s 4 Year Single Barrel Rum is just the first of their aged rums. They’re waiting on others for release over the next two decades. For something truly unique, try their Basil Carolina Rum one of the only Basil Rums on the craft spirit market.
2 oz. Coconut Carolina Rum
.5 oz. Lemon Juice
Muddle cucumber slices in a glass. Add rum and lemon juice to a shaker with ice. Shake for 10 seconds and strain into glass over fresh ice. Top with coconut water. Garnish with slices of lemon and cucumber.