We’d like to welcome Brix – Sydney’s newest distillery – to The Oak Barrel shelves, their first appearance at retail.
Brix is Old Sydney Town’s first dedicated rum distillery in decades, and it certainly on a much more boutique scale that CSR’s Pyrmont site was when it closed in 1986. Based in Surry Hills, you may have heard about them already – their distillery/bar/restaurant has been they place to go since they opened just over a month ago.
Brix has been founded by Damien Barrow, James Christopher and Siddharth Soin and they’ve enlisted for Archie Rose distiller Shane Casey to head up their production. They distil using Queensland-sourced molasses and play around with things like Champagne yeast.
Their White, technically a virgin cane spirit, is 100 percent Sydney, distilled and bottled on site. The Gold has created in consultation with rum agents in the Caribbean, a blend of five-to-eight-year-old rum from Barbados and matured in ex-bourbon casks.
These are the very first releases from Brix, and there’s a lot more in the pipeline (watch for a Spiced in the coming weeks) so we’ll raise a glass together and say g’day to the newest chapter in Sydney’s long history with rum.