Rum connoisseur interview of the week: Scott Blackwell – Master Distiller, HighWire Distillery

A “serial entrepreneur” since the age of 10, Scott Blackwell has built his success one innovative culinary venture at a time.  From pie maker, restaurateur, coffee roaster and most recently, commercial baker, Scott is passionate about blending culinary creativity with high quality, artisanal ingredients. The sale of his most recent venture, Immaculate Baking Company to General Mills, inspired him to return to small batch, artisan made products in the form of High Wire Distilling Co, downtown Charleston’s first operating distillery since Prohibition.

My love affair happened when I was about 18 during my first trip to the Caribbean. This would have been early 1980’s, and the only rum in the states (to speak of) was Bacardi and Captain Morgan (neither of which appealed to me). During my travels, I was exposed to multiple styles and had my first taste of aged rums- which is my preference.

3) The biggest achievement you personally feel you have accomplished for the rum industry.

My wife Ann and I feel like our biggest achievement in the rum industry have been introducing one of the only American made Agricole style rums. This style appeals to me for the purity and rawness. I like that it changes from year to year and lets the terroir of our area shine through. It’s not the easiest path in rum making especially since we don’t have commercially grown or harvested sugar canes here in SC (South Carolina) but that’s what also makes it more special.

5) Favorite Rum Drink?

To be honest I love our rum neat but if I’m making a cocktail with Blanc-ti punch or other styles I’d say a classic Hemingway style Daiquiri. simple fruit juice and not too much sugar.

6) Where do you see the rum industry today and in the next 5 years?

7) Share some (2-3) of your mentors and how they have helped you. 

8) What 3-5 things do you have on your bucket list for the next 12 months?

9) Any last words?