The Cayman Islands Distillery, responsible for a number of drinks including Seven Fathoms Rum and the Governor’s Reserve brands, has a new staff member.
Brian Ferguson joins the team after a spell working as a distiller for Finger Lakes Distilling, located in Upstate New York. There, he was responsible for the making of whisky, brandy, cordials, grappa and vodka from local raw materials. The 24-year old has been on island for around a month and says things are a little different in Cayman.
“It’s hot here! But beautiful; there is so much to do. I love to fish so plenty of that to be had. It is very exciting to be here; I have a lot to learn from the guys here, which is great for my future too.
“In Upper New York State there was such a lot of local grain, wheat, fruit and everything so the sky was the limit – but the only thing we could not do was rum. And now I get the opportunity to do that. This is really great – I could not have planned it any better,” he said.
Mr. Ferguson added that he was looking forward to growing in knowledge of the rum process.
“I have a unique experience with the whisky aging process so it is intriguing to see how rum plays out,” he said.
Outside work, he said he also plans to learn to scuba dive as soon as possible.
Co-founder Walker Romanica explained that it was a logical next step to employ another staff member.
“In the last couple of years since we started we have expanded our lines and now have gold, white and coconut rum in the Governor’s Reserve line. That has been well-received across the Island, which prompted us to expand into our new facility.
“We are going to be making more rum and vodka and so Brian joined the team with myself and Nelson Dilbert, co-founder. He will be bringing his knowledge and expertise to bear,” said the Caymanian.