IPSWICH — Craft distiller Privateer International in Ipswich, the maker of Privateer Rum, has added a new member to its team. Kevin Martin, who is wrapping up his work as bar manager for Eastern Standard Kitchen and Drinks in Kenmore Square, will be the company’s new vice president for sales.
Martin will be responsible for heading up brand awareness for the rum distiller at 28 Mitchell Road.
For those who think of rum as a simple spirit that supplies the main ingredient of a rum and Coke, daiquiri or mojito, Privateer wants to change that perception.
Privateer’s amber rum is fermented, distilled, aged and batched in oak barrels that have their own personality, the company says. It’s a long, complicated process meant to draw out not only the flavors of the wooden barrels but a hint of the nearby salt marsh. It’s not the way many large, corporate rum distillers do it, Martin says.
When he joins the company full time in a couple of weeks, it will be Martin’s job as vice president of sales “to build the Privateer brand,” in addition to building a sales team and to “educate on rum,” as a press release puts it. He’ll also be speaking with bar managers about how rum can spice up a cocktail list, and he will promote events to help build the brand, among other duties.
The distillery was founded by Andrew Cabot and his friend Nelse Clark, with the rum created by head distiller Maggie Campbell.
Cabot is six generations removed from his historic namesake, Andrew Cabot, a merchant, rum distiller and successful privateer during the Revolutionary War. The company is 3 years old, has five full-time employees and employs some part-time help.
It is privately held and has doubled in size each year. Profits are being used to improve and grow, according to the company.