Sc-rum-ptious

  • Sc-rum-ptious

    Food & Wine |
  • Australia’s largest rum bar has unveiled a new namesake Australian rum: Substation No. 41 Rum, commissioned by the bar team from the iconic Breakfast Creek Hotel.


    Brisbane’s Breakfast Creek Hotel has a towering reputation as one of the most iconic of all Australian pubs. Name checked in Midnight Oil’s famous song Dreamworld, the pub is proudly home to one of the world’s biggest rum bars, Substation No. 41.

    Now, the team from the Substation No. 41 Rum Bar, fronted by British-born brothers Stuart and Simon Griffiths, have channelled their expertise and passion for rum into creating the bar’s new namesake molasses masterpiece, Substation No. 41 Rum.

    Stuart, who worked with top cocktail mixologists for more than 20 years before coming to Australia to follow his dreams, explains the pair developed the rum because they are so passionate about the popular amber spirit.

    “We’ve got a lot of expertise in the business. We run one of the biggest rum bars in the world, with more than 500 top quality rums, and what we really wanted was to be on the bar competing with some of the best brands in the world. Substation No. 41 Rum is going to do just that,” he explains.


    His brother Simon is equally as enthusiastic about their new venture. “We’re passionate about our rum and we want to take people on a journey in such an iconic location as the Breakfast Creek Hotel.”

    Simon has a background in the gastro pubs that have become so famous for the high quality food and drinks they serve, which is where he developed his predilection for rum. “I worked under a gentleman who travelled the world seeking out different rums and that’s where my love of rum first began,” he explains.

    Indeed, one of the reasons the rum has attracted so many fans is because of the attention to detail its creators have paid to its development.


    “What makes Substation No. 41 so special is because we have a group of people here who brought different qualities and skill sets to making this rum,” Simon reveals.

    Says Stuart: “With the expertise we’ve put into the product we hope people will really appreciate the quality of it.”

    So what sets this rum apart? “On the nose we have a creamy vanilla with toffee and slight spice with a hint of pepper,” explains Stuart.

    The palate opens up to butterscotch and light oakiness revealing hints of liquorice, fennel, cinnamon, apricots and honey suckle, while the finish has good length with a warm pepperiness.

    It’s wonderful served neat, or spice it up with ginger beer with a slice of orange, topped off with a sprinkle of cracked pepper. We have also developed some beautiful cocktails that showcase the blend.

    Aside from taking its rightful place behind the bar at Substation No. 41, you can also find this smooth-as-silk drop in at your local Dan Murphy’s store or online.


    Summer Storm

    INGREDIENTS

    30ML SUBSTATION NO.41 RUM
    4 x Fresh Lime Wedges
    2 x Fresh Ginger Slices
    30ml Ginger Beer

    GLASS

    Rock Glass

    GARNISH

    Mint

    METHOD

    1. Muddle lime and ginger together in a Boston glass
    2. Add Substation No.41 Rum & Ice
    3. Shake all the ingredients in a Boston Shaker.
    4. Pour straight into in a rock glass & top up with Ginger Beer
    5. Garnish with a sprig of mint.