They say that Sydney was founded on Rum, but tonight the first Rum distillery in over 200 years will open its doors to the public.
Unlike our cities first hospital, which was apparently built cheaply in return for the licence to import 45,000 gallons of rum in the mid-1800’s, Brix distillers will utilise their 1200-litre still and make the spirit on premises.
Located in the inner city suburb of Surry Hills, Brix are set to intertwine the industrial feel of the distillery with the artisan feel of the bar and throw in a little Rum education for good measure. As a working distillery, shop, barrelling room and bar, Brix want to celebrate the rich history of Rum, not only in our own country but globally.
To show that they are serious, they have assembled a ‘rum wall’ with over 150 varieties from around the world. Adding to the experience, a ‘rum trolley’ will roam the bar every night on the hour, offering guests the opportunity to sample and get up close and personal with a Brix rum guru, for some solid Rum tasting and appreciation.
And don’t discount what Brix will be producing themselves, with Brix White and Brix Gold Rums already running through the still and a Brix spiced Rum to follow later this year.
If Rum is one of the corners of your home bar that is lacking in substance and knowledge, then getting a helping hand from these boys may be the perfect way to expand your repertoire.
And who are these boys? Well the founders of Brix are James Christopher, Damien Barrow and Siddarth Soin, Added to that are head distiller Shane Casey (ex-Archie Rose) and bar manager Doug Laming (ex-The Smoking Panda, Mr G’s) overseeing the brimming list of rum-based cocktails.
The extensive cocktail list, will include all the favourite rum-based classics such as the Daiquiri and the Mojito but Brix will add a few special treats like their house signatures cocktails
- Brix & Mortar (Brix Gold, Bulleit Rye, cane syrup, orange bitters, orange twist) and
- Pash The Distiller (Brix Gold, pineapple & strawberry tepache, rhubarb bitters, lime, mint),
each of course made using a little of their Brix Rum magic.
The design of the distillery have allowed it to be integrated with all other areas, so you can see the still through the open bar as you drink, as well as watch raw ingredients arrive. There’s also a sugar cane press on hand to give you a better understanding of the process. .
The barrels used in ageing are sourced from the Hunter Valley and the base product of sugar cane or molasses is sourced nationally. The spiced rum will also use native Australian spices and botanicals.
With distillery tours, craft rum masterclasses, and a ‘buy-and-help-craft-your-own-Brix-rum-barrel program’ soon to come, it looks as if Sydney is set to get rummed up.
