Bunya Nut Rum 700ml

$130.00
$130.00
  • Style: Light and dry.
  • Smoke: A gentle wisp of bunya nut smoke.
  • Filtration: Non-chill filtered.
  • Aroma: Burnt sugar, vanilla, creme brulee, roasted nuts.
  • Palate: Burnt sugar, anise, spice, gentle smoke, roasted nuts.
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Woman holding bunya nuts in her hands.

Flame-torched Bunya Nuts

Bunya nuts are native to Bundjalung Country-Northern Rivers, and we're the first distillery to use them in spirits. They're not commercially grown, which means we're limited by what nature grows every year.

The nuts are sustainably hand-foraged from Bunya Pine trees. The shells are removed and flame-torched. The nuts are gently oven-roasted. Finally, the shells & nuts are co-macerated in our rum.

Woman drawing rum out of a barrel with a spirit thief.

Muscat Cask Finish

We hand-select rare, Australian fortified wine casks for their distinct flavour and character.

We finish this blend in French oak muscat casks from the Barossa. The traditional lands of the Ngadjuri, Peramangk and Kaurna people.

We continue to age it in muscat casks for 6 months. The timing can vary with fluctuations in climate.

Woman holding a glass of rum and looking at it in the light.

The Blend

We personally select a combination of aged Venezuelan rums for their light and dry flavour profile.

They're aged in American oak bourbon casks for up to 8 years.

View of Wollumbin-Mount Warning and the Tweed River.

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.

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 nut. Raw, they are dry and crunchy. Cooked, they are soft and sweet.

Why did we flame-torch 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 gentle smoke notes that are mellow, relaxed and easy going.