Bunya Nut Rum 700ml
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- Tasting notes: Light & elegant. Starts with burnt sugar, moves to a peppery middle, then finishes delicately smoky & dry.
- Aroma: Burnt sugar, creme brulee, oak.
- Palate: Anise, pepper, char.
The Blend
A personally selected blend of 2, 3, 4, 5 and 8 year old rums from Venezuela. Showcasing the inspiration for our house style.
A light & dry rum.
The Water
The water in our rum comes from the mountains around Wollumbin-Mount Warning in Northern New South Wales.
Naturally filtered through layers of ancient volcanic rock in an underground confined aquifer, and sourced from Mount Warning Spring Water.
The Barrels
Matured in American oak ex-bourbon barrels for 2-8 years.
Finished in French oak ex-muscat barrels from the Barossa Valley in South Australia. The traditional lands of the Ngadjuri, Peramangk and Kaurna people.
The Botanical
Prehistoric, native Australian bunya nuts. Foraged from Bundjalung Country-Northern Rivers in Northern New South Wales.
The nuts were opened by hand, roasted and fire-charred.
Bunya Nut Facts
What is a bunya nut?
The Bunya Pine is a prehistoric Australian tree from the Jurassic period. It lives for up to 600 years and produces giant pine cones, which hold around 30-100 nuts and weigh up to 10kg. They’re predominantly found in rainforests in south east Queensland and northern New South Wales.
What do bunya nuts taste like?
They taste similar to a chestnut, with subtle notes of pine. Raw, they are dry and crunchy. Cooked, they are soft and sweet.
Why did we fire-char the shells?
To celebrate Australia's landscape and 65,000 year history. We took inspiration from peated whiskies and smoky mezcals, but reinterpreted them in an Australian way. We created charred notes that are mellow, relaxed and easy going.