By Sacha Delfosse
The first stages of bottling of The Governor’s Downfall rum, a joint production by the Sydney Rum Club and bars&clubs magazine, will commence tonight at Eden Bar at 6pm.
The home-made, pot-distilled rum was sourced from The Lark Distillery in Tasmania and was placed into a 20 litre barrel, donated by SA Cooperage, at a previous Sydney Rum Club meeting in September 2009.
Rum lovers were invited to buy a $50 share in the barrel, which entitled them to their own personalised 700ml bottle of the rum.
Those who purchased a share, or are interested in getting their hands a bottle, are invited to come down to taste the rum, which is showing smoky and chocolate characteristics.
“Because it is at 79 percent alcohol content, it needs to be watered down, so tonight we will take it out of the barrel, tip it into a 50 litre container, pour in water and then it needs to be stir for about a month before it’s ready to be bottled,” Eden Bar owner, and Sydney Rum Club co-founder, Wally Pack, said.
“A lot of people bought bottles, we sold about 20 bottles and expect to get around 30 to 35 bottles from the barrel once the watering down is done, so there are still a few bottles available to buy on the night.”
The Sydney Rum Club was formed in 2005 by Pack, Nigel Weisbaum and Phil Bayly, and following a short hiatus it was restarted in 2009, with Pack responsible for organising the regular meetings until last year when he handed over the reigns to Tom Bulmer.