“Élevage,” says craft rum distiller Maggie Campbell, is a French term with an application far beyond spirits. It’s what guides Maggie to infuse her spirit into everything she does, to live a life without compromise.
Maggie was enchanted by the alchemy of spirits with her first dram in the Oban distillery. Immersing herself in the world of wine, spirits, and brewing she started as a bar-back before she could legally drink and attended sommelier school after completing her degree in Philosophy at the University of Colorado. She founded the Denver Brewer’s League, attended the Sieble Institute in Chicago for Craft Distillation and Technologies and worked as Assistant Distiller at Germain-Robin in California. She is currently in the Level 4 Diploma program for the Wine and Spirits Education Trust out of London and working towards her Masters of Wine.Full Bio