Australian Rum
Australian Rum: Queensland's sugarcane spirit — made since 1884 in Bundaberg and Beenleigh, dark, bold and built for mixing with cola in the 'Rum and Coke' of the north.
What it is
Australian Rum: Queensland's sugarcane spirit — made since 1884 in Bundaberg and Beenleigh, dark, bold and built for mixing with cola in the 'Rum and Coke' of the north. Origins: rum followed sugarcane to Queensland in the 1800s; the Bundaberg distillery (1888) turned molasses — a sugar waste — into the state's emblem. Made from: molasses from local cane, fermented and distilled (pot and column). How it's made: 1) Ferment molasses wash. 2) Distil; age in oak vats and barrels. 3) Blend for the house style. Served: with cola or dry ginger ale and lime; the OP (overproof) versions demand respect. Flavor: rich molasses, spice, caramel — heavier than Caribbean styles. Strength: 37-57.7% (OP). Culture: Bundaberg's polar-bear mascot is a Queensland folk hero; rum is the north's winter coat. See also: Shiraz (Australian), Australian Pale Ale.
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World Spirits
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