The Red Mill Classic Rum is our expression of the old and the new.

When Red Mill first started in 1933, it was humble. Much of the history of Rum is humble – it’s often about convenience and happenstance. Old Bourbon barrels were cheap and plentiful, so that’s how Caribbean Rum was aged. Sailors across the centuries had a taste for Rum because it was the spirit made near the coast.

Rum has a million stories like this. The story of Red Mill, Sydney Harbour, and the Fesq family are no different.

For blending the Classic, we took a selection of casks that were approximately 50% ex-whiskey casks (Bourbon, Scotch and mixed Quarter Casks), and 50% ex-wine casks (Australian Pinot Noir and Red Bordeaux).

We allowed this blend to settle in a custom 1000L Foudre cask for six weeks before bottling by hand at 40%ABV for a beautiful sipping, versatile style.

This is the 6th batch of rum we have bottled. 1700 bottles produced.

Substrate
Refined dark cane sugar crystal from the Northern Rivers of NSW

Fermentation
Winemaker's PDM (Chardonnay) and Fusion (Pinot Noir) yeasts. ~96 hours of fermentation of ~7.5% yield.

Distillation
Column still distillation with rectification of ~78%

Elevage
~blend of selected casks, previously storing -
25% Bourbon Whiskey
25% Scotch Whisky
15% Australian Pinot Noir
15% Red Bordeaux
20% Qtr Cask

ABV at bottling
40%