Mount Gay

Mount Gay Black Barrel: the new spearhead

The story of Mount Gay begins in Barbados. This is where the world’s oldest rum company was established, and where, since 1703, the most complex blends have come to life in ancestral ageing cellars. This heritage is continually and patiently being passed on to our bartender and wine and spirits merchant advocates. A focus on education that explains increasing sales for the brand, whose flagships are Black Barrel and XO. Investment is concentrated on these top-of-the-range extensions; it is targeted to generate added momentum, and is leveraged via the use of social media.


The island of Barbados is formed of coral limestone, a porous stone, which acts as a natural filter for the groundwater deep beneath the island. Thus filtered, this water is some of the purest in the world.


Sugar from Barbados is among the finest in the world. In the 18th century, molasses from Barbados was known as “Black Gold,” due to the added value achieved by transforming sugar cane, the raw material for the production of rum. An industry that very quickly became more profitable than the production of sugar.


Fermentation really begins when molasses and filtered water from Barbados are combined with yeast (selected exclusively for Mount Gay Distilleries). Since the distillery opened in the 18th century, this process has been conducted outdoors, under the Barbados sky.


For over three hundred years, the distinct and pure character of Mount Gay rums has come from distillation in copper stills. A ground-breaking distillation technique in 1703, this process has been in continuous use by Mount Gay ever since.


The ageing process is particularly unpredictable in the tropical Caribbean climate, and at Mount Gay, we prefer to talk about maturing. In two or three years, our rums can reach the same level of maturity as an eau-de-vie aged for two or three times as long in a temperate climate.

Today, Mount Gay rums are matured in lightly charred American oak barrels that have previously been used to age whisky.


Blending has been elevated into an art form: a complex alchemy that sits between expert intuition and controlled expertise. Allen Smith is the master of this craft of blending at Mount Gay Distilleries.

Each individual batch of rum is a blend of dozens of different distillates, from both pot and column stills.



Allen Smith / Cellar Master

Allen Smith

Cellar Master2008 - today

For over twenty years, Allen Smith, Cellar Master at Mount Gay, has been supervising the blending and maturing of our rums. Allen Smith joined the Mount Gay Distillery in 1991, and assisted in the blending of Mount Gay Extra Old under the instructions of Master Blender J. Edwards.

In 2009, Allen Smith created Mount Gay 1703 Old Cask Selection. In 2010, Smith was promoted to the role of Cellar Master, and now supervises the blending of all our rums, while retaining a spirit of innovation that has been fine-tuned by years of experience. In 2012, he created Mount Gay Black Barrel.


  • 1700

    Sir John Gay

    A friend of Sir John Gay inherited a distillery, and asked Sir John to help him manage it. He refined the distillation process, and started to produce a significantly higher-quality rum.

  • 1703

    The company's oldest deed of property dates from 1703, making Mount Gay Rum the oldest brand of rum in the world.

  • 1911

    Creation of Mount Gay Eclipse

  • 1989

    The distillery has been owned by Rémy Cointreau since 1989.

  • 1992

    America’s Cup Partner

  • 1994

    Creation of Mount Extra Old

  • 2009

    Creation of 1703 Master Select

  • 2013

    Launch of Mount Gay Black Barrel