Rum from Australia? Why not? It’s plenty hot and there’s even Aussie sugar. South Sea rum, lauched earlier this year, is made from first-press Queensland sugar cane which is twice-distilled, once in a pot still and once in a column. It’s finished in a mix of new and used American oak barrels for a minimum of two years before bottling, unfiltered.
Solid amber in color (the photo is considerably too yellow), it’s a big rum, reminiscent of agricole-style rum without so much of the funk. Great balance here: Lots of sweet vanilla and caramel, touched with light smoke and vague earth and spice elements.
Overall, I’d never be able to peg this as a non-Caribbean rum. It’s closest in style to Jamaica, with a bit more smoothness to it. An easy winner with a unique story behind it.
80 proof. Available now in Connecticut, New Jersey, New York, and Rhode Island.
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