“Raise your rum.” This chant is growing louder as rum undergoes a vibrant resurgence.
More countries are making rum, in more styles and to better quality than ever before. Look no further than Australia.
The West Indies may be the birthplace of rum 375 years ago, yet we’ve been making rum here for 190 years. Rum has always held a special place in Australia, instead of pirates and buccaneers we started with convicts and pioneers. Our Colonial spirit grew up with us to be one of Australia’s favourite spirits, and now it’s drunk by everyone from the rebellious to adventurous.
Bundaberg and Beenleigh have a long and popular tradition here since the 1880s. Today, their product innovations are producing some outstanding expressions and are being joined by a galaxy of brands from around the world.
The Versatile Spirit
Rum is a most versatile spirit. It comes white, dark or gold, fruit flavoured, spiced, through to Brazilian cane spirit cachaça and rhum agricoles from Martinique.
All rum is layered from a common flavour, the sweet base of caramelised sugar. White rum is light, crisp well suited to fruit cocktails. As you move into the gold and dark rums the flavour develops fruitiness, nuttiness and spice, with more powerful dark rums delivering a chewy richness and heavier body with complex aromatic notes. Different yeasts, distilling techniques and wood maturation programs mean different countries, distilleries and even brands display a great variety of flavour characteristics.
Rum and cola are the Ying & Yang of spirits, but that’s just the start. Aged rums are best enjoyed straight to appreciate their complexity and smooth richness. The wide range of styles means rum is the second most versatile cocktail ingredient in the known universe. Think fruit (daiquiris & mojitos), tiki drinks (piña colada & mai tais), spiced rum cocktails to punches and soft drink mixers (dark & stormy).