Papa’s Pilar Rum has long been synonymous with innovation, storytelling, and a bold approach to rum-making rooted in the adventurous spirit of Ernest Hemingway. This year, the brand’s Flagship Blonde Rum—widely regarded as the “first-ever blonde rum”—captured major acclaim at the USA Spirits Ratings, earning both Rum of the Year and Rum Producer of the Year. We sat down with Master Distiller Ron Call to understand what sets Blonde apart, how the brand is shaping modern rum trends, and why distributors, retailers, and buyers should be paying close attention.

Edited excerpts from the interview.

Papa’s Pilar is widely recognized for innovation in the rum category. What made you choose Flagship Blonde Rum specifically for entry into the USA Spirits Ratings?

Blonde felt like the right fit because it’s something we’re truly proud of. It pushes the boundaries of what people expect from a light rum. It’s aged and double-finished in bourbon and sherry casks, which gives it depth and character you don’t often see in this style. Entering it into the USA Spirits Ratings made sense because it represents what we’ve been working toward as rum makers.

The Blonde Rum is positioned as the “first-ever blonde rum,” drawing from Hemingway’s era. How does this innovation connect to your brand story and the modern rum consumer?

Blonde was our way of taking light rum back to its roots, inspired by the rums Ernest Hemingway enjoyed during his time in Cuba. We wanted to capture that same spirit: something bright, approachable, but still complex. It’s filtered to keep its golden color and nuanced flavor, so it holds up whether you’re mixing a cocktail or sipping it neat. It’s meant for people who want a light rum with more flavor.

Winning both Rum Producer of the Year and Rum of the Year is a major achievement. From a trade and commercial perspective, what does this recognition mean for Papa’s Pilar Rum?

It’s a huge honor and a great validation for our team that puts so much time into these rums. Awards like this remind us that what we’re doing is connecting with people who care about quality. It’s also a win for the rum category as a whole because it shows that well-made rum deserves a place alongside the best spirits in the world.

Where in the U.S. can consumers currently find Flagship Blonde Rum, and are there plans to expand availability?

Blonde is available across the U.S. in bars, restaurants, and retail stores, and it can also be ordered directly from our online shop. We’re in all 50 states and several international markets now, and we plan to keep growing from there. The goal is to make it easy for people to discover our rum wherever they are.

What kind of support or programs do you extend to distributor and retail partners to help drive sell-through and visibility?

We spend a lot of time working directly with the people who sell and serve our rum. Education is a big focus for us. We want our partners to understand what makes Papa’s Pilar different and to have something they can get excited about. We do that through tastings, storytelling, and hands-on experiences. We’re a small team, and our growth has come from building strong, personal relationships with people who share our passion for the craft.

With rising interest in premium rum and whiskey crossovers, what trends are you seeing in the U.S. rum landscape, and how is Papa’s Pilar aligning with them?

We’re seeing more whiskey drinkers giving rum a chance and realizing it can have just as much depth and structure. People want authenticity, and they want spirits that tell a story. That’s where rum is headed, and that’s what we focus on. Our aging and finishing methods bring out layers of flavor that appeal to both rum fans and whiskey drinkers. The best compliment we hear is when someone says, “I didn’t know rum could taste like this.”

Liqueurs and flavored spirits are also gaining momentum. Do these adjacent trends influence your innovation pipeline?

It’s been interesting to see how much curiosity those categories have sparked. People want to explore and try new things, and that’s good for the entire spirits industry. At Papa’s Pilar, our goal is to create rums that stand the test of time. We want to make something people come back to because it’s authentic, well-crafted, and full of character.

Beyond the Flagship Blonde Rum, are there any new product launches, cask finishes, or limited editions that trade buyers should watch for?

There’s always something new in the works. At our Lakeland and Key West facilities, we’re constantly experimenting with different casks and blends to see how new woods and finishes can shape the flavor. We also have a private barrel program where partners can pick their own small-batch rum. I can’t share too much yet, but we have a few things we’re working on that I’m really excited about.

What is Papa’s Pilar’s long-term vision for the brand in the U.S. and globally, particularly in terms of portfolio expansion and category leadership?

We want to change how people think about rum. It’s been overlooked for too long, and there’s so much more to the category than most people realize. Our focus is on crafting rums that speak for themselves. Expressions that challenge preconceptions and invite people to rediscover what the category can offer. We aim to craft rums that can stand alongside any great whiskey or cognac. When someone takes a sip and realizes how complex and layered rum can be, that’s the kind of moment that keeps us motivated.

What message would you like to share with U.S. distributors, retailers, and buyers about why Flagship Blonde Rum and the broader Papa’s Pilar portfolio are must-haves?

At the end of the day, this brand is built on relationships and respect for the craft. We work hard to make great rum and to support the people who help us share it. Every bottle represents a lot of hands, time, and care. We’re proud of what we make, and we’re equally proud of the community that’s grown around it.

Header image sourced from Papa's Pilar Rum (Instagram).