In late August, Diageo Australia invited 24 of the country’s key industry influencers to visit the Bundaberg Distilling Co. (BDC) to learn more about the newly released Bundaberg Small Batch Rum. Guests were flown to Bundaberg from around the country to spend the day at the distillery, where the group was immersed in the local Bundaberg community and witnessed the passion and pride that goes into creating Australia’s favourite rum.
The trip included a special behind-the-scenes tour of the distillery’s molasses well, as well as the still house and laboratory. After a grazing picnic at Spring Hill House, the group was taken inside the BDC’s Barrel House for a guided tasting of the Bundaberg Rum Master Distillers’ Collection (MDC). The session included a special tasting of the super-premium BDC 125th Anniversary Rum liquid, which was created especially for the distillery’s milestone anniversary in November last year.
Guests returned to the distillery in the evening for a three course dinner curated by Head Chef of Sydney’s Three Blue Ducks, Darren Robertson. Ingredients for the dinner were all sourced locally in Bundaberg to showcase the quality of produce the Bundaberg region has to offer.
The BDC’s Barrel House was transformed into an intimate private dining room where each of the guests was served a selection of Bundaberg Small Batch Rum cocktails. These premium cocktails were especially designed to complement Robertson’s menu and were created by Diageo World Class Australian Bartender of the Year 2013, Luke Ashton of Vasco, Sydney.
As part of the dinner, Diageo Australia’s on premise partner Sweet&Chilli also hosted an interactive cocktail making session, where guests mixed their own master-class style cocktails using Bundaberg Small Batch Rum.
According to the Bundaberg Rum team, feedback from the guests who made the trip to Bundy was outstanding. Bartenders of renowned Sydney bar group, Swillhouse said the tour has changed the way they think of Bundaberg Rum. "My favourite taste of the day was Bundaberg Small Batch Rum, they've really nailed the liquid,” Jason Scott of Swillhouse said.
Guest and winner of the Diageo Reserve World Class global competition in 2013, Tim Philips was blown away by the quality of the BDC’s premium liquids.
“In recent years, money has been invested into the BDC to allow for the room to experiment in more artisan expressions, as well as to cater for the premium rum category,” he said.
“I'm happy to report after visiting the distillery that they really are producing some damned delicious liquids.
“It was a pleasure to witness the passion, love and skill that is going into winning over future generations of Bundy drinkers here and abroad,” he said.