Overview
Often stereotyped as the beverage of choice of sleazy drunken pirates and pina colada-sculling schoolies (in its coconut-flavoured form), rum is enjoying a bit of a renaissance at the moment. Even Scottish post-rockers Mogwai have jumped on board, crafting their own limited edition single cask Demerara variety. Frankly, for a beverage literally made from distilled sugar, we’re surprised it’s taken this long to catch on.
Now, a clever team of bartenders from Australia’s largest rum bar Substation No. 41 have announced the launch of their own craft blend. Named for its electricity substation origins, Substation No. 41 is an expansive paradise for aficionados of the golden spirit. Housed within the Breakfast Creek Hotel in Queensland, it carries over 400 varieties of the stuff. In a matter-of-fact, very Queensland fashion, its new golden dark masterpiece takes the name Substation No. 41 Rum, and is made from local sugarcane molasses.
“We wanted to use natural Queensland ingredients to create a high-quality Australian rum with an exceptional taste,” says Stuart Griffith, one of the creators and senior bartenders. No one’s disputing the sunshine state’s rep as the rum capital of the country, so it all seems like a logical step for these subject matter experts.
Aged for a minimum of two years in oak barrels, the Substation blend reportedly carries floral aromas, with a butterscotch-slash-oaky flavour and hints of spice, vanilla and caramel. You can pick up a bottle from your local Dan Murphy’s now. As far as consumption goes, you’ve got three options: shake it up in a cocktail, mix it with ginger beer, or make like Jack Sparrow and chug it from the bottle sip it neat.