We had to do it.

It wasn’t always on our radar to make a Rum like this. During the early years of this new Red Mill, we were quietly filling barrels, sourcing rare casks and learning about the various flavours and personalities that were developing.

When we opened the doors to our friends in the trade, bartenders and venue owners, we kept being asked, can you make a super high-quality Coconut Rum? Well, why not we thought. It turns out it wasn’t quite that simple.

After months of endless recipes and combinations, we settled on a process that is simply delicious.

It involves a base of our own aged Rum, which is then infused with a combination of coconut oil, flakes and fresh pulp. All done by hand, one bottle at a time.

Substrate
Mix of unrefined and refined dark cane sugars 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
~30+ months elevaged and then blended from barrels -
50% Australian Pinot Noir
40% White Bordeaux (Graves)
10% Bourbon Whiskey
Secret Coconut Infusion
Virgin Coconut Oil
Toasted Coconut Flakes
Fresh Coconut Pulp

ABV at bottling
38%

Dosage
26g/l