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THE SECRETS OF BUNDY RUM

CRAFTED TO PERFECTION SINCE 1888


The Distillery was born in 1888, when seven Bundaberg locals decided with a stroke of genius to take the by-product from the growing sugar industry and open up a rum distillery.

It was their ingenuity and determination that has gone on to define the character of the Bundaberg Rum Distillery and everyone who works there til this day.

Though not without its trials; multiple fires and floods forced the Distillery to close and rebuild, but with grit and unfailing optimism it came back stronger than ever. Today, Bundaberg continues to make the famous Bundaberg Rum Original the same way they always did.

BUNDABERG ORIGINAL UP RUM

LOCALLY SOURCED INGREDIENTS


It all starts with the rich, red volcanic soil of the local Bundaberg area. “This soil is the foundation for growing some of the finest sugar cane in the world; the key raw material when it comes to making rum.’’ - Lindsay Amos, Bundaberg Sugar Cane Farmer. Then, this cane is processed at the sugar mill next door to produce 4 Olympic swimming pools of molasses a year!

From there, the team at Bundaberg adds yeast and water to ferment and distil the liquid, maturing the rum for a minimum of 2 years before they consider it ready for the glass.

BUNDABERG ORIGINAL UP RUM

FAMOUS AUSSIE SPIRIT


The team at Bundaberg Rum believes the Australian spirit is something to be proud of.

The same spirit that in 1888 started their story, bringing a couple of mates together to start an ingenious (and delicious) way to use up excess molasses from sugar production to form the Bundaberg Distillery Company to make rum.

It’s our unmistakable spirit of always being there for your mates, remaining optimistic in the face of adversity and having a crack even when all the odds are stacked against you. This is what sets us apart from the rest of the world, and unites us all as Australians.

THE CRAFT OF RUM

Rum making is a serious business, but it’s also a secret business. Only those who have made it this far are allowed to take a peek inside the Bundaberg Rum distillery and discover the magic of rum making for themselves.

1. MOLASSES

Molasses is what happens when you process sugar cane into sugar. Thick, sludgy and black, raw molasses is delightful, but probably not something you’d take home to meet your mother. That’s why the team at Bundaberg spruces it up and cleans it real good, a process they call ‘clarification’.

Mollases comes through underground pipes directly from the sugar mill cross the road. After this, the molasses has its passport stamped, leaves the distillery and heads for the fermenting tank.

2. FERMENTATION

To make rum you need three things; molasses, water and yeast. The team at Bundaberg cultivate their own yeast, which take about 36 hours for a batch. Once that’s ready it joins the molasses and water for a cruisy two-day stay in our fermentation tanks. This gets it to about 8% alcohol, and then it’s off to be distilled.

3. DISTILLATION

Distillation is where most of the science happens in the making of rum. There are two rounds here, the first involving the fermented mixture being pumped into a giant wash column and having a steam room treatment to eliminate by-product. The second is similar, but now it’s in a pot still that looks a bit like a kettle. Only the best portions of the vapours are kept, which are fondly known as the ‘heart cut'. These condense into raw rum.

4. MATURATION & AGEING

The raw rum, now at 78% alcohol, is also called ‘Immature Rum’ and we all know that some day it has to grow up. This happens in maturation, where the raw rum is transferred over using steel pipes and kept in our Appalachian Range white oak wooden vats, for a minimum of two years. The flavour and colour comes from the tannins in the timber, which slowly seeps in over time. It’s then blended with pure demineralised water down to its bottling strength.

5. BOTTLING

Bundaberg can pump out 120 bottles per minute on their fancy new bottling line down in Sydney. If it's made it this far, that molasses has finished its transformation into Cane Champagne. After a quick wash, a fill and a shiny new cap, that bottle is off to your local bottle shop. 

SIGNATURE SERVES

THE CLASSIC BUNDY & COLA

Nothing beats the classic and original way to mix a Bundy & Cola, mixed to perfection with a heap of ice, a nip of Bundy and a splash of cola (lime, is optional, like salad at a BBQ).

INGREDIENTS

  • 30mL Bundaberg Rum Original UP
  • 120mL Cola
  • Cubed Ice
  • Short Glass

METHOD

  1. Fill glass completely with ice
  2. Add a 30mL nip of rum
  3. Top off with a splash of cola
  4. Lime wedge for garnish (optional)

BUNDABERG RUM DARK AND STORMY

Ginger beer is a refreshing liquid that perfectly compliments Bundaberg Rum Original. We recommend using Bundaberg Ginger Beer from our neighbours down the road.

INGREDIENTS

  • 30mL Bundaberg Rum Original UP
  • Bundaberg Ginger Beer
  • 20mL Lime Juice
  • Lime Wedge

METHOD

  1. Fill highball glass with ice
  2. Squeeze in fresh lime juice
  3. Fill with Bundaberg Ginger Beer
  4. Top with 30mL Bundaberg Original UP to create the 'stormy' effect
  5. Garnish with lime wedge and enjoy!