Montanya owner Karen Hoskin has a slightly more exotic and exact story than most about her distilling epiphany: she fell in love with rum in India in 1988. Even more specifically, she says it was while walking down the frozen Zanskar River in Ladakh, India, fueled by yak butter and Old Monk Rum, the noble spirit, as she describes it.
Twenty years later, in 2008, after brand building for other companies through her own design company, she thought it was time to make some rum. Her philosophy is simple: pure, raw ingredients that are grown by farmers without pesticides or genetic modification. In April 2018, Montanya released a limited 10th anniversary rum called Aniversaria that had been aged in three different Colorado barrels. Currently Montanya produces four rums and 12 different rum-based cocktail bitters.