In the rolling hills of Kentucky, known more for its bourbon than any other spirit, there’s an oft-forgotten chapter in the state’s long history of distilling: the story of rum. While bourbon was born from the land’s rich cornfields and limestone water, Kentucky’s relationship with rum has roots that run deep, tangled with the rise and fall of trade, politics, and the search for a better sip.

It all began in the 18th century, when Kentucky was still a rugged frontier, an untamed land where settlers sought fortune and freedom. The area was largely ignored by the European rum trade, which had its eyes on the Caribbean. Yet, in the early years, there was still an interest in rum among Kentucky’s first settlers. In the 1700s, the rum that made its way into Kentucky was often imported from the West Indies, distilled from sugarcane and shipped along the mighty Mississippi River.

However, in the early 1800s, with the expansion of Kentucky’s distilling prowess and the growing agricultural industry, something changed. The demand for bourbon was burgeoning, but so too was a thirst for rum. After all, sugarcane was difficult to grow in Kentucky’s climate, but molasses—the byproduct of sugar production—was readily available thanks to trade routes and ports like New Orleans. By the 1820s, distillers began experimenting with making rum from molasses, often blending it with Kentucky’s native grains to create unique concoctions that were both affordable and flavorful.

The Kentucky rum industry began to rise, albeit slowly, during this time. Local distillers, eager to capitalize on the sugar trade, set up small operations, taking advantage of the state’s ample water sources and fertile lands. The rum produced here wasn’t Caribbean-style, but rather a hybrid of local grains and molasses, with a distinct sweetness that appealed to the local market.

But as the 19th century wore on, Kentucky’s rum industry faced its challenges. The rise of bourbon, with its smooth character and deep connection to the state’s identity, overshadowed the rum market. By the late 1800s, Kentucky’s rum distillers began to fade into obscurity. Bourbon was, and would remain, the spirit of Kentucky.

Prohibition hit Kentucky hard, as it did across the nation. While the state’s famous bourbon distilleries were forced to close their doors or operate in secret, a handful of rum producers persisted, quietly distilling their product in the shadows. However, by the end of the 1930s, the rum scene in Kentucky had virtually disappeared, with the booming bourbon industry reclaiming its dominance.

For nearly a century, rum production in Kentucky remained a curious historical footnote. But in the early 21st century, a new generation of distillers—curious about the state’s forgotten rum heritage—began to revive the craft. They sought inspiration from the past, experimenting with sugarcane and molasses, and blending it with the state’s own signature flavors. Small-batch distilleries began to pop up, producing rum that carried the legacy of the old distillers, yet infused with modern techniques and creativity.

Today, Kentucky rum is once again finding its place alongside bourbon, as new brands – such as Mammoth Cave Rum – embrace the unique distilling traditions of the state’s diverse past. The spirit may never rival bourbon in popularity, but it serves as a reminder that Kentucky’s rich distilling history isn’t just about one drink—it’s a testament to the adaptability and spirit of a place that has always known how to make something special out of what it has at hand.