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Our December Rum of the Month is Dead Reckoning Mhoba – South Africa. CASK STRENGTH, LIMITED EDITION and EXCLUSIVE to the Tribe in Australia! This is the first Dead Reckoning release of a cane-juice based rum.

Wow, we can’t quite believe it’s December already! What a rummy year it’s been…Another year of sensational rums from all around the world, and from our own backyard. Tropical aged, European Aged, Dry aged, un-aged, and even demijohn aged! Port cask, sherry cask, wine cask, no cask! Historic brands, cult brands, new brands and even ‘one-offs’ from non-rum brands!’ Easy-listening, classical, hard rock, rap and some punk rums to boot! PHEW!

So… how do you finish a year like that? Well, with another exceptional rum, really! MORE DEAD RECKONING!! was a pretty clear sentiment from the feedback this year and so, who are we to argue?

Dead Reckoning indy bottlings need no introduction to the Rum Tribe. They have dazzled us with release after release from distilleries all over the world and the man behind it, Justin Boseley, has a knack for finding sensational spirit in far flung places, bringing it to Adelaide and matching it to the perfect cask where it’s aged further in a unique dry heat environment that actually increases the ABV of the spirit in the barrel over the years. Weird but true!

Now at 2 years, 5 months this is a fairly young rum by Dead Reckoning standards. It was initially expected to be around 18 months – 2 years in the finishing cask but Justin was surprised at just how ‘active’ the ex-bourbon cask has been with the rum. So active, in fact, that he elected to bottle it after just 5 months in the finishing cask. Its job was done!

This latest Dead Reckoning spent it’s first two years in a South African red wine cask (from the Vrede em Lust estate in the Franschhoek wine valley) in the sub-tropical South African climate at the Mhoba distillery. 

Justin describes finding this cask in Mhoba’s bond-store as an explorer describes finding an undiscovered ice cavern or the like. An ‘A-HA!’ moment where he knew he’d found what he was looking for.  The culmination of a long journey.  All he needed now, was some time in Adelaide to add ‘his touch’ to it, which came in the form of an especially active ex-bourbon barrel. After only 5 months, it was exactly where Justin wanted it. A perfect amount of vanilla, custard and caramel from the high-char American oak added to the rich fruity decadence of the red wine aged Mhoba.

Our Tasting Notes:

Nose: Tart fruit salad and raspberry jus at first with a rich sweet caramel sauce on the side.

Palate: Wonderfully mouth coating. More of those sensational fruit notes – but more stewed now, nice and sweet,  and the vanilla comes through in a crème brulee creaminess.

Finish: Delicious mixture of fruit, vanilla, citrus peel and salted caramel lead you onto the next pour… in just a sec, I’m still enjoying this one!!

This is a delicious rum that is perfectly weighted with the abv to give it real ‘oomph’ on the palate – but the alcohol is very well integrated at 56% ABV. A little pepper there – but the massive creamy fruitiness dominates and continues to do so as you chew that utterly satisfying finish!

  • PRICE : $149


  • ABV : 56%


  • BOTTLE: 700ml


  • REGION: South Africa / Australia (South Australia)

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered


FROM DEAD RECKONING

Upon tasting Mhoba rum for the first time this was a revelation and also a rewriting of the Rum flavour profile rule book, it reminded me of the first time I tried a Jamaican Hampden. After tasting the Vellier Mhoba release I knew I had to get my hands on something of similar quality. 

I hand selected this individual single barrel release, chosen for its deep rich and unique flavour profile which was aged for 2 years in Africa in a ex Sth African red wine cask. To put my own signature on the release it underwent Australian dry ageing in Adelaide South Australia. 

Tasting notes: It’s time in the red wine cask has given this rum layers of flavour profile, not only do you get crisp red apples and cranberry juice, A heavy level char bourbon cask introduced hints of vanilla caramel and custard tart. 

ABOUT DEAD RECKONING

Justin, has immersed himself in rum for the past 20 years; a journey starting as a deck scrubbing lad with a thirst for Rum and adventure culminated in him becoming a Chief Officer; driving billionaire’s mega yachts around the world. This life of salty seadog adventure took him to Rum’s heartland, the Caribbean islands for 6 months a year, every year.

When he wasn’t at the helm of a mega-yacht he could be found hanging off a bar or at a distillery sampling the best the Caribbean rum scene had to offer. Upon ending his days at sea there was only one thing he knew better that navigating around the world’s oceans- that was Rum. For 10 years Justin has scoured the globe discovering & importing the world’s best rums into Australia.

Dead Reckoning is Australia’s first independent rum bottler, and this is the second expression from Justin’s brand. We know there’s more in the works from Dead Reckoning and we can’t wait to try more and more of these fabulous independent bottling from a true rum legend.

ABOUT MHOBA

Nestled amongst the rolling hills of the Onderberg district of Mpumalanga and amidst our own sugarcane fields, you can find The MHOBA Rum Distillery: An artisan distillery where we make 10 different types of Pure Single Estate Sugarcane Rhum or Pure Single Sugarcane Rhum.

Unlike most traditional rum, which is made from molasses which is the by-product of refined sugar production, MHOBA rum is made from pure sugarcane juice. Our rum is 100% pot distilled from fermented sugarcane juice and contains no additives, colourings or flavour modifiers and is therefore termed Pure Single Rum; The rum equivalent of Single Malt Whiskey.

What makes MHOBA rhum even more unique is that the whole rum making process occurs on our sugar estate. From planting our own organic sugarcane right through to hand filling and labelling our bottles after distilling in our self-designed and self-built stills, MHOBA Rhum is 100% rum that is made by us.

MHOBA RUM. FROM FARM TO BOTTLE AND PROUDLY SOUTH AFRICAN!

This is LIQUID CHRISTMAS CAKE! Welcome to the Australian launch of The Grove Christmas RUM Cask with Christmas spices and flavours by the bucket load. But wait up! This is NOT A SPICED RUM…this is a PURE SINGLE RUM and every single flavour comes from the amazing combination of WOOD interacting with finely crafted spirit and absolutely no additives! THIS BLEW OUR MIND!

The Christmas Rum Cask is a 5-year-old, pure single rum from Western Australia’s beautiful Margaret River region. Distilled in 2017 from a fermented molasses/brown sugar mash in a copper pot/column hybrid still. Primarily aged for 4 whole years in a single ex-Cabernet cask, then split into two 100 litre ex-Tokay (a sweet, white wine – originally from the Tokaj region of Hungary) barrels for a years’ worth of finishing.

The result is easily the most classically ‘Christmassy’ rum I have ever tasted.  As a ‘concept’ rum – it hits the nail right on the head. This is an elegant and sumptuous ode to plum pud, Christmas cake and fruit mince pies that will have you salivating at the first smell. What’s even more amazing is that this is a pure, single rum. There are no infused spices or fruits, no added sugar and no caramel. This is all the work of the spirit plus choice of wood to age and finish it. This rum absolutely showcases the talent in distilling, and maturing rum that The Grove Distillery team possesses, it seems, in spades!

We hate to be the first to say it – but ‘it’ is just around the corner now so we are doing everything we can to make sure you’ll be stocked up right with everything rum-wise you need to see out the silly season, and even keep a smile on your dial the whole time.

The Grove is the regions first craft distillery. We featured another seasonal rum of theirs back in April for Easter (Hot Cross Rum – a spiced rum) which was an instant sell-out and prompted a wave of extremely glowing correspondence with many of those who opted into that Members Extra Rum. For November, we are stoked to offer one of their pure rums– The Grove Christmas Rum Cask – as our ‘Rum of the Month’.

Our Tasting Notes:

Nose: Wow – the nose is exactly like sticking my face into the towel that wrapped my  mums rum-soaked Christmas cake whilst it matured (as a kid – I swear I don’t stick my face into mum’s cakes anymore!). It’s uncanny!

Palate: A succulent and viscous mouthfeel gives way to a huge fruit mince and Christmas cake hit. It’s all there – the nutmeg, the all spice, the cloves and, of course, those sweet and sticky stewed fruits and mixed peel. There’s even a distinct (and utterly delicious) egg-nog note to round off the rich fruit!

Finish: No surprises here – waves of Christmas num nums roll around the mouth in a blissful yuletide spin cycle.

Man this is a rum that really hits the mark in what it was aiming to be – this is Christmas in a glass.  I must admit to being slightly sceptical of the 40%ABV– but I admit my scepticism was unfounded. This is defiantly not lacking in the big flavour stakes.  The Christmas Rum Cask is a rich, round and sumptuous rum that delivers exactly what it’s label promises. Ho Ho Ho!

  • PRICE : $135


  • ABV : 40%


  • BOTTLE: 700ml


  • REGION: Australia (Western Australia)

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered


FROM THE GROVE

The Grove’s Premiere Rum Christmas Cask is a 5 year-aged double cask special release.

In 2017 we made our rum mashes from heavy grade A molasses, dark brown sugar, rainwater and yeast and fermented 7 to 10 days in 500 and 1000 litre fermentation tanks to 9% ABV.

The mash was distilled through 5 runs in our 350 litre copper, Arnold Holstein, pot/column combination still to 68% ABV then cut back to 58% ABV with distilled water.

We sourced a fresh 225 litre, French oak ex Cabernet wine cask from a neighbouring vineyard and filled it with the rum, leaving it to age in our barrel stores for over four years. 

We then dumped the barrel in September 2021 and filled two of The Groves own 100L ex-Bourbon, ex-Tokay barrels and let this age for a further 11 months in the top of our barrel store, allowing it to soak up the rich sweetness of the 10-year-old Tokay. 

The Team dumped the barrels in late September 2022 and James slowly cut the rum back to 40% ABV with distilled water after which it was non-chill filtered and bottled ready for a very special Christmas release.

The char of the ex-bourbon barrel imparts some smokiness on the rum and the sweetness of the tokay gives it its distinct Christmas flavours.

Nose:  Christmas cake, slight oak with sweet molasses shining through

Palate: Sultanas, caramel, vanilla and light spice

Finish: warming with a soft and sweet lingering finish

ABOUT THE GROVE

Established as a boutique winery in 1995 and evolving in to liqueur and spirit production in the mid-2000’s, The Grove Distillery was the first craft-distillery in Wilyabrup, Margaret River. From the beginning, Founder Steve Hughes and Head Distiller James Reed had a focus on dark spirits, and after nearly a decade of distilling and barrel-ageing rums, whisky’s and bourbons, this distillery is creating some one-of-a-kind pieces of Australian craft-spirit history. 

Head Distiller James lived in the Caribbean in his sprightly youth and it’s here that he saw the locals in Saint John on the Virgin Islands making their rum in ex Jack Daniels barrels sourced from the US. He knew that to make a delicious dark rum he would need to do the same.

Luckily, James also makes some of the best Kentucky-style corn mash whiskey (bourbon) you can get. It’s the barrels that have aged our bourbon that we then use to age our Rum – giving it it’s distinct flavour.

We hand-bottle everything before it’s sent out, winning awards both locally and nationally for what we do here. This is the spirit of the Grove, its bravery, it’s not being satisfied with normal, it’s making bloody good spirits while having a good time

Well this is HUGE R(h)um news! Following on from the hugely popular Members Extra release in August and the HUGE cult following in Europe, we are very excited to release a true in-house paddock to bottle rhum from the fields of South Africa – Mhoba American Oak Aged Rhum! Plus its very exclusive in Australia to your favourite Tribe!

Mhoba Rhum is a South African ‘paddock to bottle’ producer that is making some mighty big waves around the world with their fantastic cane-juice based funky rhums! Completely hand-crafted, and using some interesting and unique maturation techniques, Mhoba is truly an artisanal producer by any standard!

Mhoba grow, cut and de-trash their own ‘Nkomazi’ sugarcane on-site. They then crush it in their own unique hand-built, manually batch-fed crusher.  Yes, I did say hand-built. In fact, the founder/owner Robert Greaves (an ex-mechanical engineer) has had a hand in manufacturing much of the equipment on the property.

We premiered the Mhoba brand in Australia a few months ago (our August ‘Members Extra’) with their ‘Strand 101’, a blend of aged, and un-aged agricole-style spirit. And the feedback from members was, frankly, amazing!

So good, in fact, that we knew we had to get this out to the whole of the tribe, ASAP! Getting the numbers we need to make a ‘Rum of the Month’ has been stopping us, but now the boat has landed!

They make use of dunder in their ferments and are not scared to utilise wild yeasts and looong fermentation times (their ‘High Ester’ expression ferments for an incredible three weeks!). They use traditional copper pot-stills – hand made by the founder Robert Greaves (of course).

By far though, the most unusual aspect of the Mhoba Rhums is their preferred aging technique. Instead of aging in oak barrels – instead they primarily age in 30L glass Demijohns (like a large bottle).  They add charred white American Ok staves to the Demijohns and then fill them with spirit to age.  I’m not sure why they do this – but I assume it may have something to do with preventing (eliminating?) angels share.

The Mhoba American Oak is aged in the Demijohns for just over a year – and then is switched to an American Oak ex- South African whisky cask for further ‘traditional’ maturation for around another year.  It is then reduced to 43%abv, hand-bottled and labelled, then packed for distribution – all done, in-house, by hand, by the crew at Mhoba!

This rhum has absolutely no colour, sugar or additives of any kind. As they say on the label – just passion, time, love and attention, fermented and distilled sugarcane juice, crystalline water and congeners from American oak. Nothing Else!

Now, in our championing of transparency in the Rum industry – we must point out that this isn’t – in Australia – technically considered a rum.  Hence the Australian-only branding as Mhoba Rhum.  It is branded ‘Mhoba Rum’ everywhere but in Australia. Unfortunately, the Demijohn aging technique used by Mhoba does not qualify – not being aged IN an oak barrel.  It’s kind of the opposite, really – the oak is IN the rum.

Our Tasting Notes:

Nose: Funky esters ( lipstick, nailpolish remover and paint thinner) swirl over last nights  campfire fire charcoal.  There’s also mashed over-ripe banana and over-ripe fruit

Palate: Nice oily mouthfeel (pot still!). Lush tropical fruits in spades – paw-paw, banana, pineapple and a tangy passionfruit kick. The funk is subdued but definitely still there – adding an over-ripe sweetness to the mix. A very approachable, sweet palate on this one.

Finish: Nice long and chewy finish. More of those funky esters play out as the fruit slowly fades. Very minimal pepper throughout and just a touch of wood-smoke re-appears as it’s done.

  • PRICE : $149


  • ABV : 43%


  • BOTTLE: 700ml


  • REGION: South Africa

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered


FROM MHOBA

This rhum is made purely from the fresh juice of our own Nkomazi sugarv\cane grown on the Mhoba Esate, near the small village of Malalane in South Africa.

Our American Oak Aged Rhum is made by aging the distillates from our unique, self-built, artisanal pot stills. Yhis ruhum is initially aged in large glass demijohns with American White Oak staves which we cut and char on woof-fire coals at the distillery. Our ‘’Glass Cask Rhum’  is then transferred to ex- South African whisky casks for secondary maturation.

Ingredients: Passion, time, love, and attention, fermented and distilled pure sugarcane juice, crystalline water and gongeners from American oak. Nothing Else!

ABOUT MHOBA

Nestled amongst the rolling hills of the Onderberg district of Mpumalanga and amidst our own sugarcane fields, you can find The MHOBA Rum Distillery: An artisan distillery where we make 10 different types of Pure Single Estate Sugarcane Rhum or Pure Single Sugarcane Rhum.

Unlike most traditional rum, which is made from molasses which is the by-product of refined sugar production, MHOBA rum is made from pure sugarcane juice. Our rum is 100% pot distilled from fermented sugarcane juice and contains no additives, colourings or flavour modifiers and is therefore termed Pure Single Rum; The rum equivalent of Single Malt Whiskey.

What makes MHOBA rhum even more unique is that the whole rum making process occurs on our sugar estate. From planting our own organic sugarcane right through to hand filling and labelling our bottles after distilling in our self-designed and self-built stills, MHOBA Rhum is 100% rum that is made by us.

MHOBA RUM. FROM FARM TO BOTTLE AND PROUDLY SOUTH AFRICAN!

Boutique-y is BACK! But this absolutely fantastic 18-year-old, limited release, pure rum all the way from Guyana does have a certain air of mystery about it!

There are only 970 bottles of this rum worldwide and the Rum Tribe have the entire Australian allocation…yep, exclusive to the Tribe!

Our Rum of the Month is this sensational rare, pure, aged, single rum from Guyana.  Yes folks, a pure, unadulterated Demerara rum from Guyana’s legendary Diamond Distillery.  Not just any old Diamond Distillery rum, no less than an 18-year-old, pure rum, with no added sugar, colouring or flavouring, presented at a close to cask strength bottling.

What about the mystery you say? What we DO know about it is that it was distilled in the Diamond Distillery in Guyana in 2001.  It was then aged in 2 ex-bourbon casks for 10 tropical years in Guyana then shipped to Europe for 8 years of Continental ageing. Both the casks were then disgorged and married together, then bottled at a healthy 51.3% ABV.

What we DON’T know about this rum is what still it was distilled in. You see, Diamond distillery has 4 ‘Heritage Stills’.  In 1993, there were only three distilleries still operating in Guyana (Diamond Distillery, Uitvlugt Distillery and Enmore Distillery). By 2000 only Diamond Distillery remained.  Luckily (for the rum world), the stills and expertise from the Uitvlugt and Enmore Distilleries were transported and housed at the Diamond Distillery.  These 4 ‘Heritage Stills’ (three of them wooden!) are still in use today at Diamond Distillery. And this rum came from one of those stills – we just don’t know which one!

More info on the four Heritage Stills can be found here.  

That Boutique-y Rum Company is a UK indy bottler who have a no nonsense approach to rum.  They search the globe for fantastic barrels of rum, then ship them to the UK for further aging. Once they are happy with the rums maturation, they then bottle the rum, the whole rum and nothing BUT the rum.  You see, like us, TBRC are all about pure rum – be it single cask, single distillery or blended – we want the rum, and just the rum! No colouring, no sugar and nothing else added.

Our Tasting Notes:

Nose: Deliciously rich and sweet on the nose – a real tropical fruit salad with bananas, pawpaw and passionfruit immediately apparent which becomes a more candied fruit aroma as it opens up. Some earthy notes with vanilla and cinnamon also adding to the fray. 

Palate: Initially drier on the palate than the nose would suggest.  A brief burst of pepper follows but then sweeter fruit notes emerge and more vanilla shines though.  The oak comes through (as it would at 18yo) as a pleasant, earthy, ‘old’ smell.

Finish: That oaky, mustiness flows through and lingers alongside flashes of stewed fruit, pineapple (or is it passionfruit?) bursts and memories of fruit tingle lollies on the tongue.

This is delicious, and rare, pure, aged rum. It’s immediately apparent on the first sip that you’re experiencing something truly amazing. I’d like to say ‘wait till you give your friends a taste’ – but I’m not sure you’re going to be that generous with this one!

  • PRICE : $149

  • ABV : 51.3%

  • BOTTLE: 500ml

  • REGION: Guyana

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered

FROM TBRC

Come join the fun as we invite you to play ‘Which Still Is It Anyway?’

Join Boutique-y Pete in his shiny game-show-host-suit as we challenge you to guess which of the Heritage Stills this delicious bottling was produced on.

Was it?

  1. the Versailles
  2. the Enmore Column
  3. the Port Mourant
  4. the Savalle

Will the truth be revealed? Boutique-y Pete has his suspicions.

Tasting Notes: 

Nose: A zing of green apple skin in the background, with ginger and cinnamon spice alongside barbecued, caramelised banana, with just a hint of machine oil peeking through.

Palate: Initially rather woody, with damp oak leading into toffee penny, just a touch of smoke and underripe tangy pineapple.

Finish: Old leather alongside fruit and nut milk chocolate, with sweet, plump raisin lingering.

ABOUT TBRC

Following in the footsteps of sibling brands That Boutique-y Whisky Company and That Boutique-y Gin Company, That Boutique-y Rum Company (TBRC) is here to bring delicious rums to confirmed geeks, adventurous rookies and the rum-curious.
TBRC is all about delicious, unusual and honest rums, which means they adopt a no BS approach to classification. They aim to provide a total understanding of the liquid in the bottle so you can navigate and explore the category with confidence. No confusing mumble, just exceptional rum.

You won’t hear TBRC talking about dark and light rums, but you will hear them getting excited over everything from pot still rums from single distilleries to multi-column rums from multiple distilleries. They aim to provide a total understanding of the liquid in the bottle so you can navigate and explore the category with confidence. No confusing rumbo-mumbo-jumbo, just exceptional rum.

After a GOLD MEDAL at the 2021 Australian Distilled Spirits Awards, Batch 1 of this rum SOLD OUT! But not to worry Tribe, we have all of Batch 2 (outside of the Byron region) of this single cask, pure, single rum for you… Our Rum of the Month is the Winding Road Distillery ‘Coastal Cane Pure Single Rum’.

In 2021, husband-and-wife team Mark and Camille from Winding Road Distillery, took out Gold at the Australian Distilled Spirits Awards with the first release of their Coastal Cane Pure Single Rum Cask AR01 (now very sold out).  We have managed to grab all but a handful of the entire second release of this fantastic rum – Cask AR02, distilled from fresh cane juice from the September 2019 cane crush.

Just as the first release was, this second release was matured in a virgin American oak barrel with a #3 char for just under 3 years.  After careful selection from the tasting panel it was emptied from the cask in May 2022 and bottled at 46% ABV.

The Winding Road Coastal Cane is an aged agricole style rum, made from fermented, fresh cut sugar cane juice. To make agricole style rum, the cane juice must be very fresh. Too long between crushing and controlled inoculating with yeast means that wild and detrimental microbes can become established, thus spoiling the batch.  To this end, it’s obvious that winding road uses local produce – nothing else will do. They also use pure rainwater collected at their hinterland distillery.

This month we bring the Tribe a couple of Byron Bay Bangers! Two different styles of rum from 2 craft rum makers from the same region.

Both of them pure, single cask rums…both using local sugar cane products…both double distilled in copper pot stills in batches…both matured in single casks…but that’s where the similarities end.

One is molasses based, one cane juice based…One aged in a new oak barrel, one in the patented ‘Super Cask’ from Andrew Young’s YN Oak Cooperage.  Two approaches, one aim.

This provides a fantastic opportunity to appreciate the differences between a molasses based, and a cane juice based, pot-stilled rum. A side-by-side opportunity to compare the differences in these two styles – both made by passionate craft distillers who happen to be good mates, and both using sugar products from the same 2019 harvest from the same sugar mill and absolutely nothing more.

No colouring or sweetening, no chill filtering. Pure, Single Rums, the both of them.

Our Tasting Notes:

Nose: A gentle and pleasant funk backbone with mashed bananas, plumbs and custard with a pinch of aniseed.

Palate: Lovely rich and oily mouthfeel. Gently warming (though not peppery at all) with fresh cut cane billets pinched out of a cane train (chewing these is one of life’s simple pleasures!), BBQ Pineapple, vanilla and fruit-pastry (apple-pie?) notes as well

Finish: The sweetness on the palate dries out in the finish with crystalised ginger and citrus peel notes as well as a touch of bush honey all swirling around each other in perfect harmony!

This is absolutely delightful sipping rum. Just so mellow and easy to sit and enjoy on. Full of those fresh, bright and ‘green’ flavours this agricole style rum is known for. If you’ve ever lived in cane country during a crush, you’ll recognise a lot of flavours in this rum. It’s just delightful on its own – but we’ll be sending some cocktail recipe cards from winding road for the mixologists amongst us!

  • PRICE : $125


  • ABV : 46%


  • BOTTLE: 700ml


  • REGION: Australia (NSW)

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered


FROM WINDING ROAD

Our hand-crafted Coastal Cane Pure Single Rum is a true reflection of the Northern Rivers region, with a unique profile that showcases the influence of our local coastal climate and soil.  It all begins with fresh first-press juice from sugar cane grown in the rich soil of the Wollumbin Caldera.  It is fermented, rested, and then twice distilled in our traditional 1,250 litre copper pot still.

The new-make cane spirit is then aged in a curated selection of oak barrels; influenced during maturation by the warm summers and temperate winters of our coastal sub-tropical region.   The result is an unmistakeable and truly Australian Agricole-style rum that is smooth in character, full of body, and rich in flavour.

This batch, our second release, was matured in a 200-litre new American oak barrel for 35 months and bottled at 46% ABV.

Tasting Notes: 

Nose: Complex with vanilla/crème brulee and the characteristic ‘hogo’ funk of an Agricole combining in a manner that makes you want to take that first sip…

Palate: A full texture and mouthfeel that coats and melts in the mouth with an ongoing
complexity of flavour.  Notes of fresh cane betray its origins amongst hints of vanilla and honeysuckle.  Natural sweetness is balanced beautifully against the subtle influence of salt and sea from the distillery’s location near the coast. Each sip endures and transforms with a lingering finish, calling you back for more.

ABOUT WINDING ROAD

Camille and Mark Award set up Winding Road distillery in 2015. Initially operating out of their home, they have now moved the business to a separate (and beautiful) property.

Mark (an American) and Camille (an Aussie) have had a varied path since meeting and settling in the hinterlands of Tintenbar (outside Lenox Head) in 2009. Initially drawn to the region by its incomparable natural beauty and mild climate, the friends they and sense of community they experienced confirmed this is where they were meant to be.

Fast forward to 2015 and a long-held dream to build their own craft spirits distillery grew into something more than a casual conversation on a warm summer’s evening. With a love for unique whiskies, rums, and gins the idea quickly took hold. They found inspiration all around them in the lush cane fields as well as the burgeoning Australian and global craft spirits industry which was just beginning to show its potential.

Not being ones to shy away from a challenge or something a little out of left field, the Awad’s began their journey down this Winding Road. Over the next few years they studied, trained, planned, schemed and built: striving towards the goal of opening their distillery while simultaneously working to maintain their home and family life, careers, and their sanity! At present, the distillery is a fairly modest affair set on a fantastic piece of land in the hills just outside Tintenbar. Plans for an expansion of the distillery plus a new cellar door and tasting facility are just about to start being turned into reality. Watch this space!

It’s the Tribe’s 2nd Birthday! What better way to celebrate than to release one of the most awesome, collected and coveted rums in the world. The one that kicked the Tribe off for our members – A Foursquare Rum! For July, we have nothing less than Number 18 in the Foursquare ‘Exceptional Cask Series’ – the Foursquare Indelible!

What a stunning rum it is, a blend of pot and column distillate that is aged for 11 years in Barbados in ex-bourbon and ex-Zinfandel casks plus it is exclusive to the Tribe in Australia. Yes, the only place you can get this is your favourite rum club!

The Foursquare Indelible is a molasses-based rum – a blend of pot and column distilled spirit. Some of which has been aged for 11 years in ex-bourbon casks and the other portion is the same stock as their famous (and it’s demise much lamented) 4th Edition of the Exceptional Cask Series – the ‘Zinfandel’. The ‘Zinfandel’ portion is a ‘double matured’ spirit.

Aged for 5 years in ex-bourbon cask and a further 6 years in ex-Zinfandel (a red wine known for it’s jam, blueberry, black pepper, cherry, plum, boysenberry, cranberry, and licorice notes).  As per the Foursquare creed – no added sugar, no added colouring, nonchill filtered.

This is an absolute stunner of a rum. But don’t just take our word for it – the Fat Rum Pirate gives it a fat 5 stars and raves about it:

For me it drinks way beyond its ABV and has a remarkable depth and complexity. It’s dangerously drinkable and all in all a pretty stunning rum. I’ve really enjoyed this and I hope I can find another…sadly unlike its name its been rather easily removed from most Retailers…” – The Fat Rum Pirate!

The Rum Barrel also has an excellent review!

Why do we love FourSquare so much? Firstly, the rum is so very, very good. But another reason we love the Foursquare brand is that they (with Richard Seale at the helm) are leading the charge for control of additives in rum.   And as you know we love our pure rums at the Tribe. If it’s got sugar, caramel, colouring or … whatever added, fine… BUT LET US KNOW! And at what point of adding ‘stuff’ to it should it still be called rum?? Richard – we salute your efforts!

The Rum Tribe launched back in July 2020 with an epic first rum – the Foursquare Sagacity. It seems only fitting to mark our second birthday by having a quick reflection on where we’ve come from to where we are now. Oh, and of course rum. Lots of rum.  

Our Tasting Notes:

Nose: Dark Chocolate, Cherry, Vanilla Bean, Figs, Cola, toasted coconut, toasted brown sugar, 

Palate: Medium mouthfeel, Dark Chocolate Cherries, Vanilla, Fig, Raisins, toasted coconut, toasted brown sugar, slight banana, plums 

Finish: Medium length finish, Raisins, Dark Chocolate covered cherries, toasted coconut, black pepper 

  • PRICE : $159


  • ABV : 48%


  • BOTTLE: 700ml


  • REGION: Barbados

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered


FROM FOURSQUARE

A blend of two distinct single blended rums, both 11 years of age. One aged 11 years, entirely in Ex-Bourbon Barrels, and a second, double-maturation, aged 5 years in Ex-Zinfandel then 6 additional years in Ex-Bourbon Barrels. Bottled at 48% ABV – 96 Proof. No sugar, no flavour additives, no filtration.

ABOUT FOURSQUARE DISTILLERY

Foursquare Rum Distillery is located on a former sugar plantation that dates back to approximately 1720, within the tiny Caribbean island of Barbados. The distillery was re-opened by the Seale family in 1996, distilling operations and blending are currently directed by Richard Seale, 4th Generation Trader/Distiller of R.L. Seale & Co.

Despite being sat in the middle of a sugarcane plantation, foursquare are forced to import most of their molasses from Guyana. Surprisingly, given the number of different brands of rum produced at foursquare, they utilise a singular fermentation practice. Using distillers yeast imported from South Africa, the two-step process is computer temperature controlled, progressing very slowly molasses is added during the latter stage over a period lasting 24 hours. Rums produced at foursquare are all a blend of pot and column stills. Blends are undertaken both before and after ageing, with all casks filled with various blends of the pot and column stills. Master distiller Richard utilises American oak, ex whiskey casks for the majority of Foursquare’s rums, often also experimenting with Sherry, Madeira port & Zinfandel , Andean, Boudreaux casks which offer nuanced variation in flavour.

The Foursquare distillery is owned by R.L.Seale & Co which is a 4th generation family-owned rum trading company dating back to the 1920’s. Now run by David Seale and his son Richard – they oversaw the expansion of the family business to include distilling in 1995 with the purchase of an abandoned sugar refinery. After restoring, refurbishing and installation of fermentation tubs and custom-made distillation equipment, the distillery opened in 1996.

Richard aims to bring authentic Barbadian rums to market and prides himself on the purity of the rum he produces with no sweeteners added throughout any of his bottlings. Pushing boundaries and lifting the global perception of quality of rum, Richard often releases products that would surprise and delight any single malt connoisseur out there.

All Foursquare rums are made form a combination of pot-still distilled spirit and continuous column distilled new make. Their continuous column still is a technological marvel that operates under vacuum to allow distillation temperatures to be decreased.

A two-step fermentation process is used in all Foursquare rums, using a specific yeast imported from South Africa. This 2-step process is computer controlled with the temperature increased slowly and the molasses gradually added over 20 hours.

The majority of maturation at Foursquare is done in ex-bourbon casks. However, Richard loves to experiment with casks so Sherry, Port, Madeira and (in the case of the Indelable) Zinfandel. They fill their casks at 65-68% alcohol to allow greater interaction between the spirit and the wood. The majority of producers not filling at less than 70% and many cask their spirit at levels approaching 80% abv. Foursquare age all their rum for a minimum of 2 years and pride themselves on never using flavouring additives in their rum.

“The best independently bottled FourSquare I have ever tried” – The Fat Rum Pirate!

Let’s get this rum brilliance straight! 8 years old tropically matured FourSquare rum then 1 year in a 60 year old Seppeltsfield Winery ex-Tawny cask and then further 6 months in a high-char ex-bourbon barrel…rum does not get better than this! We are super excited to announce the 4th Dead Reckoning release exclusive to the Tribe – The Dead Reckoning Barbados Tawny Barossa Cask!

For June, another superb release from Aussie Indy Bottler Justin Boseley and his – fast becoming world renowned – Dead Reckoning Rum. This month we are thrilled to release the latest expression form Dead Reckoning that we’ve been eagerly awaiting for some months now. World-renowned independent rum critic ‘The Fat Rum Pirate’ has given this rum more accolades than we can list here and gave it a full 5 stars. In a (growing) stable of fantastic rums, this is possibly the best Dead Reckoning yet.

This single cask, triple–matured, pure rum – no less than 9 and a half years old – is a mix of FourSquare pot and column distilled spirit – tropically matured in Barbados for 8 years in ex-bourbon then transported to Adelaide for ‘the Boseley treatment’. A year in a 60 year old Seppeltsfield Winery ex-Tawny cask  and then a further 6 months in a high-char ex-bourbon barrel to tame the tannins from the Tawny cask.

The result is an absolute stonker of a rum – rich, bold, complex and dangerously drinkable. Huge, stewed fruits and a liberal sprinkle of all those Christmas cake spices we expect from a tawny cask finish. Add in bananas, coconut and a real custard-y note and a finish that you can chew forever!

This is truly sensational rum. It’s just sublime. And apart from a few bars we love – we’ve got it all! Yep, it’s all ours!  Once again, the Rum Tribe has scooped it all up!

We’re proud to have an ongoing relationship with Justin – his Dead Reckoning expressions have taken us all over the ‘rum world’ and each one just seems to get better and better.  This month’s ‘Barbados’ is just an exquisite expression of everything a premium rum should be! His masterful use of wood to realise the full potential of the spirit is displayed here in droves.  It’s not just us that thinks so – we know for a fact that companies like EA Sheer are very interested in what Justin is doing, so lookout European market!

Our Tasting Notes:

Nose: Lots of dark fruits – sultanas, berries, plumbs… plus vanilla and mixed peel. All draped with a wispy web of oak

Palate: Wow! Big mouthfeel powered by a lovely all over medium spiced which then gives way to caramel a-plenty. The tawny cask is pretty identifiable here –with the stewed fruits and biscuit spices. There’s also a pastry note there too, so the accumulative effect is like a Spicy Fruit Roll biscuit in a glass!

Finish: Nice and bold. Easily long enough to chat about it with your drinking buddy. Lots of stewed fruit, caramel, vanilla and a lingering spice that really warms.

  • PRICE : $159

  • ABV : 48%

  • BOTTLE: 700ml

  • REGION: Barbados/Australia

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered

FROM DEAD RECKONING

The 4th release for Dead Reckoning was created to educate rum drinkers on the correct use of a port cask. A secondary maturation must be conducted in a way that a 50 / 50 mix in flavour, so your original rum used isn’t lost by the port cask and visa-versa. It’s very easy to over age a rum & loose it’s identity, in this case a build-up of tannins associated with wine & port were present from the tawny cask. This is the reason why a triple barrel maturation method was used. The heavy char (charcoal) on the 3rd barrel used removed the tannins & re-introduced some slightly lost identity of the original rum bringing back caramel & vanilla notes.

Tasting Notes: Upon first sipping you get oak & a hint of spice combined with dates, prunes, raisins, the middle palette provides the unmistakable FourSquare vanilla , toffee & caramel

The aftertaste leaves you with the char used in the makers mark bourbon barrel, then those fruity notes come back to remind you of the Seppletsfield tawny barrel used.

ABOUT FOURSQUARE DISTILLERY

Foursquare Rum Distillery is located on a former sugar plantation that dates back to approximately 1720, within the tiny Caribbean island of Barbados. The distillery was re-opened by the Seale family in 1996, distilling operations and blending are currently directed by Richard Seale, 4th Generation Trader/Distiller of R.L. Seale & Co.

Despite being sat in the middle of a sugarcane plantation, foursquare are forced to import most of their molasses from Guyana. Surprisingly, given the number of different brands of rum produced at foursquare, they utilise a singular fermentation practice. Using distillers yeast imported from South Africa, the two-step process is computer temperature controlled, progressing very slowly molasses is added during the latter stage over a period lasting 24 hours. Rums produced at foursquare are all a blend of pot and column stills. Blends are undertaken both before and after ageing, with all casks filled with various blends of the pot and column stills. Master distiller Richard utilises American oak, ex whiskey casks for the majority of Foursquare’s rums, often also experimenting with Sherry, Madeira port & Zinfandel , Andean, Boudreaux casks which offer nuanced variation in flavour.

For the first time in Australia and exclusive to the Rum Tribe, welcome to one of the most awarded Rhum’s on the planet. A traditional French Rhum Agricole from the tropical haven of Vietnam…The Sampan Overproof Rhum!

This isn’t the first time we’ve debuted a new product to Australia – but it is the most awarded new brand we have released! The Sampan Overproof has won so many awards from various shows and judging’s held around the world we had trouble fitting them all on the graphic…Gold, Double Gold, Best of Region and many more as shown below…the accolades are knee deep for this Rhum Agricole.

The first thing we need to state to the Tribe – especially our newer members – is that this is an un-aged spirit. In other words, it’s never been inside an oak barrel. This is given away by its transparent appearance.  Sampan Rhum is spirit straight out of the still, into a completely neutral and non-reactive stainless steel vat and ‘rested’ there whilst the water used to dilute it to bottle strength is slowly added. It may be different to what you know as rum – but rest assured, this style of spirit is loved by millions around the world as ‘rum’.

The Sampan Rhum Agricole itself has enamoured itself to the worlds most respected rum reviewers such as the ‘The Lone Caner’ but here in Australia, it’s a relatively unknown style of spirit and the unknown can be a bit daunting, so let’s explore this ‘Rhum Agricole’ business a bit closer –just what’s it all about?

Now we know that in Australia, rum is traditionally an aged spirit. In fact, under Australian law, cane juice or molasses based raw spirit must be aged in oak for at least 2 years to be called ‘rum’ here. But rest assured – a lot of the world doesn’t have this legality, nor is aging rum even traditional!  Rhum Agricole is and has been enjoyed as ‘rum’ for hundreds of years in the French Caribbean and beyond.

Don’t get the impression that Rhum Agricole is somehow ‘less sophisticated’ in both its production and flavour profile than it’s barrel aged rum cousins.  The quality control for Sampan Rhum Agricole begins at the ingredients and goes right through the production process to bottling and shipping. The cane is cut by hand. The water and cane juice is constantly tested and monitored. The fermentation process is a carefully thermo-regulated affair. The stainless column stills the very best French stills. Even this ‘unaged’ Sampan Overproof spends 7 months resting in stainless vats, which allows a ‘slow drip reduction’ with the purified water cutting the 70% raw spirit into the desired alcohol percentage (54% ABV in this case).

Without the additive and subtractive qualities years on wood have on a spirit – what you have is the ‘raw’ flavours of the product rather than ‘rounded’ flavours (and added flavours for that matter – from the wood). Thus to be palatable, this spirit must be produced with the greatest care and from the best ingredients.

Now we know this is a big step for some of the Tribe. This is NOT rum as we normally know it here. We understand that some have never come across Agricole before – and at 54% it can look pretty intimidating! So how do you drink an unaged Agricole Rhum? Well, the good news is pretty much exactly like any rum! It has a lighter, fresher, more floral taste than an aged rum. It mixes well in ‘white rum’ cocktails such as mojitos, daquiris and Pina Coladas. It’s great with mixers – brilliant with ginger beer and slice of lime as a Dark and Stormy.  If you’re a lover of passionfruit drinks (pasito or passiona or golden pash depending on what state you live J) – you are going to love a simple slug of this in one of those. Trust me.

But in my opinion, the very best way to drink Rhum Agricole is the ‘traditional’ way – the Ti Punch.

  • In a small glass put about a half teaspoon of demerara (or brown) sugar (or more… or less, as you like)
  • cut a ‘coin’ of lime (just a circle of skin with a tiny bit of pulp, as opposed to a wedge)
  • Squeeze the lime coin into the glass – you want a few drops of juice to start the sugar dissolving – but mostly you want all those lovely citrus oils that come out of the skin itself
  • Add a good serve of rhum to the glass, drop in the lime coin and stir until the sugar dissolves. 
  • You can add a cube of ice if you like (it’s your drink, after-all)

Now just sit back and sip that Ti (or ‘Little’) Punch. Oh yeah! When you finish it, start again – but don’t throw out the old lime coins – not only will they keep adding flavour, they make a pretty good way to keep track of how many you’re drinking. And at 54%abv, you may wanna keep at least a casual eye on the consumption rate ;)

Our Tasting Notes:

Nose: Man, there is just SO MUCH going on in the nose. There’s a real fresh and lively quality to it as well. There’s cut grass and floral notes, there’s sweet candy floss and liquorice all sorts, but also salty olives. Freshly cut cane, earthy petrichor and even some citrus swirls by.

Palate: Not as sweet as it smells, but certainly not dry, those fresh earthy notes are still there, I get some passionfruit, pineapple and pomegranate as well, and there’s also a sort of yeasty vibe going on (like fresh bread dough). What is surprising is how little pepper or heat there is at 54%.

Finish: Oddly enough I get a bit of a ‘woody’ note in the finish, more of those earthy and sweet notes chase each other around, and there’s also some aniseed humbugs right at the last.

  • PRICE : $129


  • ABV : 54%


  • BOTTLE: 700ml


  • REGION: Vietnam

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered


FROM DISTILLERIE INDOCHINE

“Created in 2018, Sampan Rhum  is a result of 2 years of reflection from spot location, production process, cane sugar selection and distillery building from A to Z. A sampan is a typical cabotage boat from south east Asia allowing the interior land to be connected to the world exchange. The origin of the word sampan is closely linked to the journeys of great navigators in XVI century from the Caribbean to Asia, same navigators who bring sugar cane from Asia to the Caribbeans. For us choosing ‘Sampan’  as a brand name is a tribute of this rhum connection between Asia and the Caribbean.”

Antoine Poircuitte (founder, distiller)

Nose: Highly aromatic with notes of white flowers and violets, impression of being immersed in a sugar cane field.

Palate: Beautiful aromatic attack with intense fruity notes that bring sweetness and velvet. A refreshing finish thanks to the liquorice.

The high alcohol content brings structure to the aromas, intensifies each cocktail, releasing the Sampan’s Rum aromatic/ original bouquet.

ABOUT DISTILLERIE INDOCHINE

A team combining more than 35 years of experience in the field of wines and spirits, but above all, a group of friends dedicated to bringing together in the same project, their love for rum and their attachment to Vietnam. Antoine Poircuitte, the Master Distiller, driven by his passion and experience, wanted to bring back to taste a family tradition in order to elaborate the best Vietnamese agricultural rum.

The one and only place in Vietnam where you will be able to discover a French still and a traditional ageing method surrounded by a pristine beach! It is the ideal place for all lovers of Artisan rum who want to enjoy their tastings in a heavenly setting.

Located on the seafront, Distillery Indochina is nestled in a privileged natural environment were the production conditions and ageing process in barrels are perfect. Only 15km south of Hoi An, a UNESCO World Heritage Site, and 40km from Danang and its international airport. Distillery Indochina welcomes you all year round with its tasting bar and guest house.

Quang Nam’s province local sugar cane variety, is renowned for its high quality and aromatic properties. In addition, the top quality of local groundwater has been highlighted by both French and Vietnamese independent laboratories. The sugar cane fields are cultivated in a range of 40 km around the Distillery, using traditional methods and excluding the use of any pesticide or chemical. The best canes are carefully selected and exclusively harvested by hand.

The harvesting time of Sampan production takes place at the end of each day. Harvesting done by hand means a low per-hectare yield but enhances a better juice concentration. To ensure maximum freshness and a high-quality juice cane, the canes are always delivered within 12 hours of harvesting, directly at our production site. Both Extensive soil testings and cane analysis are carried out regularly by certified labs in Vietnam and in France to guarantee a high quality of juice and rum.

Get your rum glass ready for the only rum EVER to come out of NSW powerhouse distillery Corowa! EXCLUSIVELY bottled for the Tribe, matured in first fill Pedro Ximinez casks…if there is such a thing as a sherry bomb rum…this is it! With only 390 bottles in total, this is a STRICLY LIMITED, collectors must-have of Australian rum – The Barrel House 28 – Single Origin Rum.

We are proud to offer the ‘Tribe the chance to own collectable Aussie rum history. Distilled by legendary Corowa Distillery this remains the only rum ever distilled by the Corowa team!  How legendary are Corowa? They have just been selected as one of only TWO distilleries in the world, to be invited to present at the Queen’s Platinum Jubilee later this year.

This is a ‘Barrel House 28’ bottling –  new indy bottling company with a fantastic pedigree. Barrel House 28 is owned by Robbie Tucknott. Now Robbie not only is ‘Barrel House 28’ – he’s also the proprietor of one of Australia’s biggest barrel importer, brokerage and cooperage to boot! So it’s fair to say he’s able to pick and choose the very best casks coming into the country! Having the onsite cooperage also has its obvious advantages when it comes to marrying new make with wood.

As for the spirit itself, does it come anymore Australian than this? Distilled at the Corowa distillery – the building itself a heritage listed 100 year old flour mill. The town of Corowa is regarded as the ‘birthplace’ of Australian Federation (google Corowa Conference if you’re unaware!). It sits on the banks of the legendary Murray River in fact, cobber. A couple of Aussie-rules loving country boys rolled their sleeves up and saved the old flour mill (they paid the town the princely sum of $1 and a promise to put the building to good use) and converted it into a distillery.  Aussie AS!

Seriously, this is an absolutely fantastic dark rum – aged in two 128 litre Pedro Ximinez ( a very rich, dark sherry) casks for just over 5 years and bottled exclusively for the Rum Tribe. No colour, no sugar, no spices. Just pure, single origin, Australian rum from a new Aussie Indy bottler – Barrel House 28.

Now you may think Corowa Distillery is a whisky distillery – and you’d be right!  Corowa Distilling have made a big name for themselves in the Australian single malt whisky industry – and abroad.  In fact, they have just been selected as one of only TWO distilleries in the world, to be invited to present at the Queen’s Platinum Jubilee later this year.

This is the only rum Corowa has ever made. Look – for that fact alone it’s worth grabbing a bottle to collect. And the distillery is about to have a ‘world stage spotlight’ shone on it at the Queen’s do later this year. But if you’re planning to collect a bottle – do yourself a favour and get two – ‘cause you absolutely gotta try this rum! Seriously.

Our Tasting Notes:

Colour: Dark, dark , DARK brown. Did I mention it was dark? Colour up the absolute wazoo!

Nose: Funky over-ripe banana, but a massive dollop of stewed fruit as well, with a biscuit spice on top.

Palate: mmmm – Oily, oily mouthfeel. Man – this is like syrup! Mouth coating to the extreme. Huge sultana and fruit mince notes plus a nice pepper hit. There’s also that ‘new leather’ quality I get so often from Aussie rums. Look, I know ‘luxurious’ isn’t a flavour – nonetheless, luxurious is definitely an apt descriptor for how this rolls around the palate.

Finish: Long and chewy with all those sherry notes flowing through. Sultanas, stewed fruit, toffee notes, chocolate, citrus and even a surprise paw-paw sweetness there – all with a lovely pepper to see it out to the very end!

This is seriously fantastic rum. From the absolutely mouth-watering colour, the massive thick and viscous mouthfeel – to the rich and luxurious PX notes (sultanas, stewed fruits and spices) which abound here. But under all that, the funky ‘traditional’ rum notes (bananas, tropical fruit) manage to dazzle through the spaces. Way too good to sit in a dusty collection. This rum deserves to be enjoyed with a mate (whilst your second bottle gathers dust in your collection ).

  • PRICE : $149


  • ABV : 50%


  • BOTTLE: 700ml


  • REGION: Australia (New South Wales)

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered


FROM BARREL HOUSE 28

The team at Corowa who love to innovate and push the boundaries of what they can do, made the decision to turn their hand to making rum. Off the back of a friends recipe and an inquisitive nature to see what can be achieved, the team set about making their first ever batch of rum with great success. In the true Corowa style the team wanted it to be bold and flavourful, so the rum was aged in Pedro Ximinez barrels known for its robust flavours.

With the success of the whiskies being produced unfortunately rum had to take a back seat in production, ensuring that this rum is truly one of a kind.

In stepped Barrel House 28. Dean (Corowa Distilling) and I have been good friends for a very long time and I bloody loved the flavour of this rum aged full maturation in PX. So with a hand shake, I bought both barrels over a fried chicken lunch at the Corowa distillery. The rest they say, is history.

When you walk into Barrel House 28 you will be greeted by the world’s finest barrels – floor to ceiling, our own copper pot stills and great spirits. In the footsteps of the Yarra Valley a region known for being incredibly discerning and only producing the highest quality produce. We carefully select the finest quality spirits locally and from around the world, then carefully age them with our own casks to make a unique, quality product that you can trust and will adore.

ABOUT COROWA

By the banks of the Murray River, Corowa’s Flour Mill built our town from the ground up. Exporting grains across the country and around the world, she was a powerhouse. Until her doors shut in 1970 and the building was left to decay. It was the end of an era and our whole town felt it.

When two men with a love of footy and a passion for whisky meet, something beautiful happens: an idea to turn the town’s abandoned flour mill into a world-class whisky distillery. Ambitious? Yes. A little nuts? Maybe.

In every drop of Corowa’s finest, you’ll get a taste of true Australia. And that’s the way it should be. From the grains we source from local farmers, to the water we pinch from the Murray River, and our copper stills handmade right here, we’ve always supported local.

We’ve travelled across the world to master our craft and train under top distillery experts. From the Scottish highlands to the Tasmanian mountains, we’ve brought back their secrets and made it our own. Looking at this ancient craft through fresh eyes, we’ve captured its essence and created new processes for a refreshingly new take on whisky.

As 2022 finds its stride, we are blown away by the quality of rums coming out of Australia so we decided to do a month of “Exceptional Aussie Rum” and as such we are proud to introduce two exceptional Aussie rum producers to the ‘Tribe’. Both are small, artisanal distillers with a passion for rum and a commitment to producing quality spirit.

To kick it off we have a Single Cask Expression, exclusive to The Rum Tribe from a legendary distillery in regional NSW – The Black Gate Overproof Dark Rum!

This is a BIG RUM! Bottled specifically for our members at a higher than standard 54.6%, matured in a single, first fill Tawny (Australian Port) cask since June 2017, making it only 3 months shy of 5 years old. The Black Gate Overproof Dark Rum is truly the work of a distillery (and distiller) that is ‘doing it right’. Big – but rounded, full on – but not sharp or harsh…the Black Gate Overproof Dark Rum is fantastic for sipping neat but just as comfortable thrown in with a mixer or as part of a cocktail.

The Overproof Dark Rum is from the NSW husband-and-wife distilling team at ‘Black Gate Distillery’ in Mendooran, NSW. Brian and Genise are both distillers – Brian handles the whisky and Genise the rum. We have enjoyed their Whiskies previously and their rums are absolutely world class as well, so we wanted to share them with the Tribe.

It seems a pretty fair statement that we’re currently (or at least right on the verge of) living in a golden age of rum production in Australia. In a few short years, the interest in Rum has exploded in our lucky country. Now it’s fair to say that we’ve always been a nation of rum drinkers – in fact rum has played a major part in the lives of Australians since the first settlement in Botany Bay.

Historically, that love of rum has manifested itself in the fact that we, as a country, have been happy to drink lots of rum – but historically our rum producers have been large concerns focussed on quantity and efficiency of production. WWII saw huge demands placed on our producers for bulk shipments to service the commonwealth navies daily ‘rum tot’ (interestingly, all but our own RAN, which has always been a dry navy) and also for our diggers in the field.

Over the last 5-10 years, we’ve seen a change happening in the attitude of many of our countries rum drinkers, with more emphasis put on quality of rums consumed, rather than quantity and low price. A steadily growing percentage of rum fans in this country are seeking out rums that don’t count on sugar or caramel or ‘spices’ to make them palatable. ‘Pure rums’ are becoming more and more in demand every day it seems.

This change in attitude, accompanied by the explosion in the number of small Australian distilleries means we are on the verge of a tsunami of fabtastic new Australian rums entering the market. That’s not to say we don’t already have great producers (both distillers and independent bottlers) releasing products regularly now – and this month we are proud to feature two more Aussie rum producers that are delivering fantastic, pure rums to the Australian (and hopefully soon the world) market.

For March we’re shining the spotlight on two Australian distilleries. One from Mendooran NSW that has been established for around 12 years now, the other, a younger distillery from Yackendandah, Victoria. Both molasses based rums, both completely natural with no added sugar, colour or additives of any kind. Pure. Australian. Rum. Just how we like it!

Black Gate OverProof Dark Rum

Our Tasting Notes:

Colour: Fresh bright copper

Nose: Sultanas, roast bananas with caramelised sugar and homemade ginger-nut bikkies

Palate: Wow! BIG and Spicy and Juicy and DELICIOUS! A massive explosion of fruity notes with burnt caramel, ginger and pepper there in spades.

Finish: This finish keeps swinging until the very end. Chewy caramel and fruit sweetness , liquorice too! All tempered with spicy pepper – the finish just rolls on and on, then on some more!

This rum is a gobsmacker. It’s just so big and ‘in your face’ – in a totally good way! It’s surprisingly easy to drink neat – but at 54.6%abv it certainly stands up to a chunk of ice if that’s your style. Heaps of ginger and pepper mean it’s brilliant in an ‘adult’ dark and stormy.

  • PRICE : $105


  • ABV : 54.6%


  • BOTTLE: 700ml


  • REGION: Australia (New South Wales)

  • NO Added Sugar/ NO Added Colour / Non-Chill Filtered


FROM BLACK GATE

We were established in 2009, rum was the first spirit we produced and we released our first bottling in 2014. Since then, Genise has taken over rum production while Brian continues with the whisky side.  Everything we produce is doubled distilled in a direct fired copper pot still. We use refinery molasses, as we like the richness that it delivers to the final product, we use the pot ale from our earlier wash runs which gives our rum a much bigger, bolder flavour and we have a long fermentation period which translates to a drier style of rum. This rum is from a large format (225 Litre) ex Aussie tawny cask and is bottled at 54.6%abv. We think the subtle cask influence and the higher ABV allows the spirit to retain the big bold flavours that people have come to expect from us. .

Black Gate Dark Rum –  “A sophisticated Australian rum, but not as you know it.”

ABOUT BLACK GATE

Situated in Mendooran, 45 mins from Dubbo in Central West NSW, Black Gate Distillery is a small, husband and wife operation established in 2009. We enjoy a rural setting and a climate conducive to aggressive spirit maturation. We produce Australian Single Malt Whisky and Dark Rum which are both brewed and distilled on site. The distillery capacity is around 3000 litres of whisky and about 1000 litres of rum annually. We use direct-fired copper pot stills of 630 litres and 300 litres capacity that produce spirit on the richer end of the flavour spectrum. We stick with traditional methods, use the highest quality ingredients/casks available and encourage visitors.