While dark rum remains the sunshine state’s drink of choice, a proliferation of small distilleries are encouraging a less-but-rarer mentality
or someone who hasn’t touched rum for decades, I’m apprehensive. As instructed, I let the glass sit for a few minutes to allow the alcohol fumes to evaporate before I stick my nose in. The rums of my youth, drunk purely for effect, were dark and funky and required copious amounts of Coke to temper the fierce heat. But this one is a revelation – complex and intense, it smells of vanilla, cinnamon and citrus peel, infused with a smokiness. It’s smooth, luxuriant, even sexy.
Practically in the shadow of Bundaberg Rum’s facility in the small sugar cane-growing city, is Kalki Moon. Owner Rick Prosser is a former master distiller who spent 13 years honing his craft at Bundaberg before striking out on his own in 2017.Currently, Prosser’s portfolio includes gin, vodka and other liquors, but rum is his true passion. “Rum is changing 100%, it’s definitely gone up market and drinkers are looking for more premium rum,” he says.
“We saw the signs,” says Breakfast Creek Hotel’s general manager Lance Burrows. “The interest in rum was really growing.” “Out of the rotating 55 rums we have, most of them are sipping rums, with only two [are] white rums meant to be used in cocktails or with mixers,” Gregory says. says James Duvnjak who manages the spirits category at Endeavour Group, owners of Dan Murphy’s and BWS.
With their “distinctly Queensland” rhum agricole he hopes to express “the characteristics of the sugar cane juice, the soil, the season and the weather”.The distillery in West End takes delivery of the virgin first crush cane juice from a local farm, then ages it in ex-Pedro Ximenez barrels from Cadiz in Spain.
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