Hellfire Rum

Description

Hellfire Bluff Distillery is a Tasmanian family-run farm-to-bottle producer recognised internationally for their own-grown potato vodka. In the last few years, they have been branching out and we’re stoked to be featuring their fourth Rum release bottled EXCLUSIVELY for the Tribe – The Hellfire Bluff Hellfire Rum!  

Hellfire Rum RT01 is a molasses-based rum, with the base product trucked down from sunny QLD to the Apple Isle (Tassie grows a lot of great produce, but sugar cane just ain’t one of ‘em!). The water used in the ferment is the purest rainwater in the world ‘flown in’ straight from Antarctica and the Southern Pacific Ocean! It’s a column-distilled rum, coming out of spirit run at around 85%abv. Cool-Climate, sea side matured for 3 years in 100l ex-Apera and ex-Makers Mark Bourbon casks right on the SE corner of Tasmania. Bottled exclusively for the Rum Tribe at 43% (cut with that sweet, pure Tassie rainwater!).

Because it’s such a fantastic story, with such a fantastic end-product, we’re going to offer members a chance to taste their world renowned Vodka as well (the spirit that started it all for them). Why is it special you may ask? Well it’s one of only TWO distilleries in the Southern Hemisphere making vodka with potatoes, and one of a handful in the world.

Tasmania isn’t the first place you think of when you think of rum – but it does make sense that some distilleries in the Apple Isle are starting to turn their attention to rum making. In the same way the Tasmanian climate emulates Scotland for ageing whisky (inspiring the ‘rebirth’ of the Australian whisky industry in the ‘90’s), a vast amount of rum is cold-aged in massive warehouses in Europe – which, obviously, Tasmanian climate can resemble too! We’re truly blessed with so many different aging climates enabling our country to turn out so many different and interesting rums!

Now whilst Tassie is probably best known for it’s whisky production, there is a growing stable of distillers down there who have turned their attention to other spirits – including rum. We’ve already tried (and loved… we sold out!) the Island Coast Rum from Tassie – and this month it’s Hellfire Bluff Distillery’s turn to slake the Rum Tribe’s thirst with their wonderful Hellfire Rum.

Hellfire Bluff distillery didn’t set out to make rum when it was first built back in 2015. In fact, it was built by the Daly family in order to diversify their potato farm business by using the 20% of potatoes that are rejected for sale simply because they ‘look funny’ (and subsequently passed off as cow fodder). They have set up one of the only 2 distilleries in the southern hemisphere making potato vodka.

In 2020 when a certain virus shut down everything – the Daly’s used it as a chance to further diversify. Whilst a lot of distilleries went in the direction of producing alcohol for hand sanitizer – Hellfire decided to go with rum! Why rum? Well firstly the Daly family loves rum and secondly, at the time there was no one making rum in Tassie. It seemed like a no-brainer.

And last but certainly not least – these are not the standard 500ml Hellfire bottles- but just for the Rum Tribe, Hellfire have bottled for us in 700ml bottles. And in doing so we’ve completely cleaned them out of rum until at least after March!  The Rum Tribe is THIRSTY!

Rum Stats

 

Our Tasting Notes

Nose: A very ‘brown’ nose – not very fruity, but more chocolate, espresso coffee and salted caramel with dusty oak notes sprinkled liberally there. There’s definitely a sweet and salty seaside influence here.

Palate: Nice and easy on the sip with that 43% abv very well integrated. Dried fruit jumps out on the palate much more so than is noticeable in the nose. Sultanas, raisins and mixed peel, as well as a nice nutty-nougat note – all drizzled with vanillary custard

Finish:  Sweet espresso coffee with crisp dark chocolate takes a tumble with some salted-caramel, cola notes and just the merest hint of pepper at the back of the palate as it fades.

A seriously easy drinking – yet very interesting and complex rum that will be just as loved by those new to good rum as the ‘old hands’. It’s not a funk-forward rum, there’s way more nuts and dark coffee than there is funky over-ripe fruit. It’s all about those ‘bitter-sweet’ notes to me – the dark chocolate, espresso coffee and nuts – all with a very subtle salty backdrop that can only be attributed to the seaside aging. Lovely!