Founder and master distiller, Tim Russell, had a passion for brewing beer and considered opening a brewery. He studied the business of brewing and the logistics of distribution in anticipation of working for himself.  By 2011, Pennsylvania legalized craft distilling with the passage of PA HB 242. This new law allowed distillers to sell alcohol directly to customers, offer tours and samples, and sell at satellite locations. At the time, the only spirits produced in Pennsylvania were whiskey and vodka. Tim saw an opportunity to do something different, and he decided to go for it, opening the first distillery on Smallman Street in Pittsburgh’s historic Strip District. By 2013, Maggie’s Farm produced Pennsylvania’s first commercially available craft rum since Prohibition. The original set-up used a 75-gallon pot still and a 300-gallon dairy tank for fermentation.

Maggie’s grew into a 250-gallon pot still with 5,000 gallons of fermentation capacity by 2016. These stills, now in retirement, are still proudly on display at both the original distillery’s cocktail bar and rickhouse and at the new distillery in Pittsburgh’s South Hills neighborhood of Upper St. Clair.  Tim’s unique approach to producing rum began to draw recognition almost immediately.  Their rums are fermented and distilled from a base of raw turbinado sugar, giving them excellent balance and just enough richness. Now, It’s fair to say that Maggie’s Farm is the most awarded brand of rum made in the continental United States, with over 100 awards and commendations.  That goes for Maggie’s Falernum liqueur as well, which was named best in category by the American Distilling institute, Liqueur of the year at the 2023 NOLA Spirits Competition, and awarded 95 points at the 2025 NY International Spirits Competition.