Bundaberg Distillery Information
Bundaberg Distillery Description
Molasses, water, and yeast (in this case a standard brewer’s yeast called Saccharomyces Cerevisiae) are all of the ingredients necessary for fermentation.
The resulting Wine is passed through a wash column to start the process of separating the Alcohol from the water and solid matter. The low ABV Spirit is then concentrated in the pot still to make the raw Rum.
Under Australian law, Rum can only be defined as such if it’s been stored in oak for a minimum of two years, which in this case makes reference to the oak vats.
After this, the Rum is either bottled or transferred to small cask for specific aging programs.
With the exception of the more recent aging programs that Bundaberg have implemented, the company claims the production process hasn’t changed since its conception in 1888.
Bundaberg Distillery Hours
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