BEENLEIGH
For some, it is still the spirit of pirates, for many it is a parallel dimension waiting to be explored. Whatever the case, rum is a vast world containing a hundred others: origins, methods, age and myths are just some of the criteria that can be used to select a rum and embark on a journey of discovery. There is no doubt that the Caribbean has always been the centre of production, although it is impossible not to notice that rum is increasingly being produced in other parts of the world.
Among the various areas where rum is produced, Australia's Beenleigh, the oldest distillery ever recorded on the continent, whose history began in 1865, is worth mentioning. Two Englishmen, John Davy and Francis Gooding, purchased 300 acres of land facing the Albert River. Originally, the intention was to grow cotton on this plot, but then a more interesting and certainly more profitable alternative presented itself: the cultivation of sugar cane.
Around the same time, a man named James Stewart, known as “The Bosun”, ran a floating sugar mill aboard the “S.S. Walrus”, a sailing boat converted into a steamboat, which sailed along the River Albert and River Logan. He soon discovered how to use the excess molasses to produce rum of the highest quality, while maintaining total anonymity. One day in 1884, the SS Walrus was found on the shore with no one on board except James “The Bosun” Stewart's copper pot still. Thus, Beenleigh Artisan Distillery was born, named in honour of Davy and Gooding's homeland in England.
Beenleigh's production begins with sugar cane from Queensland: the molasses is fermented for a long time using a yeast selected from a strain exclusive to the distillery. The must obtained at 8% ABV undergoes a first distillation in a continuous column, while the second takes place in a 15,000-litre copper pot still, with a long distillation cycle lasting about 12 hours.
The result is a range of exciting labels that show how rum can also stand out in Australia.
Among the various areas where rum is produced, Australia's Beenleigh, the oldest distillery ever recorded on the continent, whose history began in 1865, is worth mentioning. Two Englishmen, John Davy and Francis Gooding, purchased 300 acres of land facing the Albert River. Originally, the intention was to grow cotton on this plot, but then a more interesting and certainly more profitable alternative presented itself: the cultivation of sugar cane.
Around the same time, a man named James Stewart, known as “The Bosun”, ran a floating sugar mill aboard the “S.S. Walrus”, a sailing boat converted into a steamboat, which sailed along the River Albert and River Logan. He soon discovered how to use the excess molasses to produce rum of the highest quality, while maintaining total anonymity. One day in 1884, the SS Walrus was found on the shore with no one on board except James “The Bosun” Stewart's copper pot still. Thus, Beenleigh Artisan Distillery was born, named in honour of Davy and Gooding's homeland in England.
Beenleigh's production begins with sugar cane from Queensland: the molasses is fermented for a long time using a yeast selected from a strain exclusive to the distillery. The must obtained at 8% ABV undergoes a first distillation in a continuous column, while the second takes place in a 15,000-litre copper pot still, with a long distillation cycle lasting about 12 hours.
The result is a range of exciting labels that show how rum can also stand out in Australia.
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