It’s a Tuesday night. Brisbane has been threatening and finally become unreasonably cold and few things would make me want to leave my warm cosy fireplace.
Ed+bK Bar Alexander Stone heads out into the cold on a rum mission.
A new rum will tempt though, and let me say it this one, commissioned by the rum artisans at
Substation No. 41 Rum Bar, definitely warmed me up from the inside out.
Substation No. 41 is the Breakfast Creek Hotel’s premier rum bar. Opened in 2012, it claims the title of Australia's largest rum bar with over 500 different rums from 50 different countries across the globe.
The rum is named after the bar it’s served in, Substation No 41, which was originally an electrical substation as you might have guessed from the name.
It’s made from Queensland molasses and other natural ingredients by brothers Stuart and Simon Griffith along with the expertise of the whole Substation No 41 bar staff.
The team took over a year to narrow it down from eight different blends to the product I sampled.
Created specifically for Australian palates, each batch has been aged for a minimum of two years in oak barrels. The rum straight (which is how I've enjoyed drinking it) has a creamy mouth feel with a touch of butterscotch. A light oakiness comes to the fore it then transitions to an apricot and cinnamon flavour before finishing, for me, with a refreshing fennel after taste.
It warms me from my tongue to me toes.
Built in 1889, the Breakfast Creek Hotel (or Brekky Creek Hotel) is arguably one of the most famous watering holes in Queensland.
Learn how to make a refreshing Summer Lime cocktail.
Bottom line: Coming in at $43.99 for a 37 percent 700ml bottle, it’s priced at the lower end of the mid-range rums doing battle with the likes of Sailor Jerry and Captain Morgan spiced rums. Find it at Dan Murphy’s.
Best tip: Mix it with ginger beer or try it in a cocktail.
Disclaimer: Ed+bK Bar was a guest at the rum launch.