Sydney distillery, Brix, has released its first limited-edition aged rum, which is available to bars across Australia from Wednesday, 10 August.

The Select Cask Series – Stout Barrel Release features rum which has been aged in ex-bourbon barrels. Before being filled with the Brix unaged spirit the barrels were sent to local stout producer, Stockade Brewery and were filled with Imperial Stout.

Head of Operations and Collaborations, James Christopher, said: “While the quality of sugar cane, molasses, yeast, still and barrel all play a part in the production of an excellent rum, the biggest deciding factor is the distiller themselves.”

Tasting notes describe Peach, Apricot, Cherry, Rose, Honey, Almonds, Vanilla, Toasted Marshmallows, Crème Brulee, Dark Chocolate, Coffee, Cut Grass, Bean Sprouts, Salty White Miso.

Brix’s first speciality rum uses a base of Single Origin Refinery Grade Molasses from Bundaberg QLD, combined with Champagne and Caribbean Rum yeast. The still is a 1800LT Hybrid Pot Column and the cask for this release is 200LT American Oak Ex-Stout.

Brix’s distiller Shane Casey was an engineer by trade, bringing with him a curious and creative mind to the alcohol space. After working in beer, gin and whiskey, Casey has made a highly-regarded name for himself across Sydney.

Since joining the Brix team, he has made key decisions to send Brix in a new direction, in particular with the release of their first ever aged rum. Casey drove the flavour profile to be unique through the selection of ingredients, yeast, design of the still and barrel selections.

Andy Young

Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Clubs.

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