RED Episode 314: Run? I thought you said, “Rum, Eat, and Drink” with Siesta Key Rum’s Customer Experience Manager, Kevin Moroney

July 29, 2025·37 min·2 clips

Siesta Key Rum uses real toasted coconut, real honey, real vanilla, and real spices instead of flavoring shortcuts.

1. Run, Eat, Drink Podcast episode 314 centers on Siesta Key Rum and Kevin Moroney, the company’s customer experience manager. 2. Kevin Moroney explains the distillery’s tours and history, while hosts Amy and Dana frame the conversation around their visit to Siesta Key Beach and the 39th annual Run for the Turtles 5K. 3. The episode asks what makes Siesta Key Rum different, from its ingredient choices to its limited releases and cocktail recipes. 4. Kevin says Siesta Key Rum is Florida’s oldest established craft distillery, founded in 2007 by Troy Roberts. 5. Troy Roberts came from the software industry, built sports-car forums such as Corvette Forum, and later turned to rum after retirement in his 40s. 6. Kevin says Troy bought an industrial park space, contacted German still maker Christian Carl, and spent two years perfecting the silver rum. 7. The distillery now sells in more than 3,000 Florida locations and across 34 states. 8. Kevin says the website’s “Find Rum” tab lets listeners enter a zip code and see nearby stores, restaurants, and bars carrying the product. 9. The brand’s toasted coconut rum uses hundreds of pounds of real toasted coconut flakes, plus real honey and real vanilla. 10. Kevin contrasts that process with generic flavoring and says the distillery uses real coffee, real spices, and other real food ingredients. 11. Kevin says the toasted coconut rum was such a strong launch that more than 200 people lined up outside on release day. 12. He says toasted coconut remains the top-selling rum and is the bottle that travels into every outside-Florida account. 13. Kevin describes the coffee rum as made with real Colombian coffee beans roasted and ground locally before being pressed through silver rum. 14. He says the coffee rum is 70 proof and jokes that it is the preferred drink of teachers everywhere. 15. Kevin’s favorite limited release is the gold rum he no longer makes, which was originally aged in whiskey barrels and later moved into Ruby Port barrels. 16. He also describes the 1844 edition port cask finish silver rum, made from three Caribbean rums aged in bourbon barrels for five to eight years and then finished in Ruby Port barrels. 17. The episode’s tone is conversational and technical, with Kevin explaining production choices, awards, and release schedules in detail. 18. Amy and Dana keep the interview lively by joking about “medicine,” “fake it till you make it,” and their own tasting notes. 19. Listeners who like craft spirits, distillery tours, and cocktail building will get the most from this episode. 20. Listeners who want a quick sports recap without beverage details will probably skip it.

As heard by us

A relaxed rum interview built around Siesta Key Rum's toasted coconut hit.

The episode centers on a friendly rum interview with a runner's frame around it: Amy and Dana speak with Siesta Key Rum's Kevin Maroney about toasted coconut, which he calls the brand's most popular rum and biggest seller.

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Why you'd press play

A warm rum interview about Siesta Key's toasted coconut flagship and how it became the brand's breakout seller.

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