Kill Devil Rum: Outer Banks in a Glass
Scope: Photography & writing
Rum has always had a place on the Outer Banks — just not the legal kind. Smugglers ran it, shipwrecks spilled it, and sailors swore by it. For centuries, rum came from elsewhere. Then Outer Banks Distilling changed that. Kill Devil Rum is now made here in small batches, just miles from the Graveyard of the Atlantic, where lost cargo and old stories still rest beneath the waves.
The History of Rum on the Outer Banks
The name runs deep. In the early days of the colonies, rum wasn’t just a drink — it was currency, medicine, survival. Clean water was unreliable, but rum was strong, steady. Too much of it, people said, and you’d need an exorcism. The cure? Simply more rum — strong enough to “kill the devil,” or so they believed.
Barrels that washed ashore along the North Carolina coast never went to waste, and the name Kill Devil became part of the Outer Banks landscape. From shipwrecks and smugglers to sailors and settlers, rum was woven into daily life.
From Shipwrecks to Small-Batch Craft Rum
Today, the story continues — but in a new form. Instead of contraband barrels, the Outer Banks now has its own distillery, producing small-batch rum that carries on the tradition with craft and intention.
Kill Devil Rum is more than just a spirit. It’s an expression of place — distilled on the Outer Banks, infused with history, and designed to last.
Signature Kill Devil Rum Cocktails
What you make with rum matters just as much as the story behind it. A few Outer Banks favorites:
The Mango Snapper – fresh, sharp, a little fiery, made with Kill Devil Silver Rum.
The Painkiller – smooth, coconut-heavy, a slow sip under the sun, built on Kill Devil Gold Rum.
Different styles, same craft. Each glass carries forward a tradition as old as the Atlantic tides.
Rum That’s Here to Stay
Rum has been part of the Outer Banks for centuries. The difference now? It’s made to stay — a crafted identity rooted in history, distilled into presence, and designed to last.