By Dave Mize

When Troy Roberts sold the last of the automotive internet sites he owned, he took off on a long road trip out West with two of his sons. Returning home relaxed and rejuvenated by their adventure, he guessed his early retirement was short-lived, since he was eager to get back to work and find something fun to do. He never dreamed he was on the road to becoming a rum distiller.
Having grown up on Siesta Key, Roberts worked in the high-tech industry in California and other states before eventually relocating back to Sarasota to be near family and enjoy the relaxed Florida lifestyle he’d grown to appreciate.
Finding himself in brainstorming mode again, he started upon an idea while eating a slice of homemade rum cake, which ultimately led to the start-up of his Sarasota-based Drum Circle Distilling company. A boater, Jimmy Buffett fan, and “Florida boy” at heart, Roberts started sampling the world’s best rum cakes, thinking he might like to create a Floridian version. He ultimately decided it was the rum in the cake that he was more interested in making.
Roberts began searching for the best distilling equipment and studying the methods and ingredients used to make the highest quality rum. He ended up working with a still manufacturer from Germany to build a custom pot still with modern additions. The still is designed to produce a refined and full-flavored rum through traditional methods, combined with a rectifying column with copper plates that cleanse and smooth out bitter flavors.

Two years, and a lot more research, rum tasting, and self-education later, Roberts’ Drum Circle Distilling company is up and running. Located in a 6,400-sq. ft. industrial warehouse, the distillery has the imprint of a family effort from floor to ceiling. Roberts painted walls and floors with the help of his mother; built tables and countertops with the help of his father; sectioned off a bottling area; and installed a makeshift kitchen area with a fridge stocked with chocolate milk and cheese sticks for his four sons.
Once the customized, hand-made equipment arrived from Germany, however, the real work began — the craft of distilling the first small-batch of Siesta Key Rum. The “small-batch rum” distinction means, unlike mass-produced brands, that Siesta Key Rum is distilled in a hands-on, step-by-step process that harkens back to a time-honored, artisanal tradition. Roberts has spent countless hours experimenting and tweaking his method, using the finest quality ingredients he’s sought out and sourced. Siesta Key Rum is made with molasses from organic Florida-grown sugar cane; triple-filtered water; and a yeast culled from a fermentation originally discovered in the French West Indies.
The creative distillation process results in a pure, flavorful rum that, unlike most mass-produced varieties, can be enjoyed straight, on the rocks or as the base of your favorite cocktail.

The name Siesta Key Rum was chosen to represent the beachy, carefree environment in which Roberts grew up. “I’m a local guy, I went off and I did my thing in the high-tech industry, and I’m excited to be back in an area that I love, with the opportunity to make a world-class rum from scratch, right here in Sarasota,” says Roberts.
The enthusiasm and support shown by the community has been overwhelmingly positive. Distillery neighbors include boat builders, cabinet makers, and set designers and builders from the Asolo Theatre. They’ve helped drive forklifts to unload supplies like 3,100-lb. containers of molasses, and invite Roberts to weekly barbecues. Another wave of encouragement has come from Roberts’ friends and classmates from Riverview High (class of ’82). And there is no shortage of volunteers willing to taste freshly made rum samples for quality assurance purposes!

Standing atop the mezzanine viewing area in the distillery, Roberts overlooks the fermenting tanks and is proud of how far his company has come. Despite the long hours that come with running a small operation, Roberts is happy with what he describes as “the Ultimate Guy Job.” “You’re making rum; you’re not in an office; you’ve got a lot of cool equipment to play with. It is a great job — it involves both science and art,” says Roberts. “And there are a lot of knobs and valves to play with,” he jokes.
Siesta Key Rum will be launched in Fall 2009, and Roberts hopes to see it become a part of the beachy and cultured atmosphere that makes greater Sarasota such a unique town. The original white rum will be followed by the release of a series of spiced, aged, and naturally flavored rums. Next in line will be Midnight Pass Vodka, a premium vodka crafted with the same meticulous attention to detail and quality.
In the coming months, be sure to look for Siesta Key Rum at retailers across Sarasota, and remember to ask for it at your favorite restaurants and bars. With one sip, you’ll experience Sarasota’s signature rum, a flavorful spirit that embodies the easy-going lifestyle of Southwest Florida – proudly brought to you by Drum Circle Distilling.