I suppose, in retrospect, we always had to do it.
It wasn’t on our radar to make a Rum like this. During the early years of this new Red Mill, we were quietly filling barrels, sourcing rare casks and learning the various flavours and personalities that were developing.
When we opened the doors to our friends in the trade, bartenders and venue owners, we kept being asked, can you make a super high-quality coconut rum?
Well, why not we thought. It turns out it wasn’t quite that simple.
After months of endless recipes and combinations, we settled on a process that is simply delicious.
It involves a base of our own fantastic aged rum, mainly a blen dof ex-Pinot Noir and White Bordeaux casks. This Rum is then settled in old American oak for six week. We then infuse the Rum with a combination of coconut oil, flakes and fresh pulp. All done by hand.
The result is stunning. And we’re grateful to all of those bars that encouraged us to crack the code. We’re also proud to say it’s being used by over 50 Sydney bars as you read this.
