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Coral Sea Rum is a rich, smooth, yet full bodied dark rum of excellent quality! Resembling another well known Queensland iconic rum, It is delicious on its own or even better used with Rum Soaker wood chips!
Makes 3.5 Liters
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This rich and strong Caribbean experience is ideal when mixed with Cola.
makes 3.5litres
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A golden Rum with a typical Queensland character and an undertone of slightly burnt molasses. Makes up 3.5 Litres.
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EDWARDS ICEBERG RUM.
That classic Australian Rum character with the distinctive burnt molasses taste.makes 3.5 litres
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A Rich Jamaican Rum.
Makes 5 litres. -
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SU Premium Black Rum.
Makes 5 litres. -
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A rich full flavoured Jamaican Rum. With hints of natural spices and a smooth finish. A true traditional Caribbean Rum.
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Rich spices expertly blended with Caribbean Rum promises to deliver a swashbuckling adventure that’ll sail across your tongue leaving your tastebuds tingling in paradise.
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A luxurious flavouring blend of dark rum and indulgent chocolate with subtle sweet vanilla notes.
Makes 1L – Add the bottle contents to a 1L bottle and top up with vodka or neutral spirit at 40% -
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Heritage Rum And Ginger Makes Up 2 Litres. Mix with 40% Vodka Or Spirit. Bottle Age For 14 Days. Pour Over Ice To Enjoy The Full Flavour.
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Spiced Tropical Rum Makes Up 2 Litres. Mix with 40% Vodka Or Spirit. Bottle Age For 14 Days. Pour Over Ice To Enjoy The Full Flavour.
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Heritage Capricorn Cane Rum, fine flavour concentrate. Instructions: Mix with 40% Vodka Or Spirit. Bottle Age 14 Days. Pour Over Ice To Enjoy The Full Flavour. Makes 2 litres.
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Heritage Blackstrap Aged Rum, fine flavour concentrate. Instructions: Mix with 40% Vodka Or Spirit. Bottle Age 14 Days. Pour Over Ice To Enjoy The Full Flavour. Makes 2 litres.
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A very smooth pale coloured rum with light sugarcane flavour
Flavours 2.25 Litres
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Premium Dark Rum makes 5 litres.
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Samuel Willards Express Premix Chocolate Rum Liqueur essence is the easiest way to make this favourite drink. Simply add to 710ml of 40% spirit and 40ml of water to make 1125ml.
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Coconut Rum flavored premix, is great in a cocktail known as a “Cruiser”. It’s beach-side relaxing served over ice and a dose of authentic Queensland pineapple juice.
Samuel Willard’s Coconut Rum premixed base produces 1125 mL of spirit from each 375 m
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A STRONG WELL AGED DARK RUM TYPICAL OF THE BIG JAMAICAN BRANDS WITH A VERY COMPLEX AROMATIC FLAVOUR.
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St Michaels reserve dark rum is a full-bodied flavour and smooth finish. Deep caramel and vanilla notes and a hint of spice.
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A Rich Dark Molasses Style Rum which First Found Popularity in the Carribean. Great as a Rum Based Cocktail but Most Often Consumed with Cola.
Makes 2.25L -
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A Smooth, Mellow Traditional Dark Rum. Full of Flavour and Warm to Taste. This Caribbean Favourite is Great with Cola or Dry Ginger Ale! Makes 2.25L
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A Dark, Sweet Mellow Rum Styled on the Seafaring Rums of Old! Best Straight with Ice, or Enjoyed with Cola!
Makes 2.25L -
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A Mellow Rum with Subtle Tones of Liqourice, Golden Syrup and Molasses. The Distinctive Taste of American White Oak gives this Rum a Complex Yet Smooth Aftertaste.
Makes 2.25L. -
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Smooth, Creamy textured, honey coloured rum combined with a heavenly blend of spices and notes of vanilla, nutmeg and cinnamon. Great over ice! (Makes 2x 1125ml)
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Creates a smooth, light bodied rum, slightly sweet in flavour with subtle tones of molasses. Makes 2.25ltrs.
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A golden warming rum style flavour followed with sweet wine and vanilla after notes and a lingering alcohol taste complimenting the gentle spiciness.
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1 x Marlin Coast Green Label Rum Essence
1 x 20g AAA Rum Soakers (Rum Wood Chips)
Put all in to a container, add 1.4 litres of filtered spirit, leave for 7-10 days, strain through paper coffee filters or paper towels to remove wood.
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500 g of chunks from American oak Barrels that have held Genuine Queensland Rum.
Use 100g per litre of spirit for general use, for best results we have found that 3 soakings gives the best results
entire 500g with 2.5 litres of spirit for 6-8 days and strain
add 2.3 litres of spirit and leave for 10-24 days and strain
add a further 2.3 litres of spirit and leave for 5 – 6 weeks, best with an essence.
