Burdekin Rum’s significant milestone with imported Italian still

The company behind Burdekin Rum has centralised its means of production by completing its multi-million dollar distillery in Majors Creek. Here’s a sneak peek video tour.

The company behind Burdekin Rum has centralised its means of production by completing its multi-million dollar distillery in Majors Creek, increasing local job opportunities and further improving its production capacity.

North Queensland Burdekin Distillery is completing the finishing touches of its hybrid pot column frilli-still imported from Italy.

The company has its roots in bottled spring water manufacturer Mount Elliot Springs, and it has also installed a carbon neutral glass bottling line to offer a local alternative to mineral water giant Sanpellegrino.

Its rums have been on the market since late 2022, but had been distilled by third parties in places such as the Sunshine Coast under the strict instruction of master distiller Jason Chan, while the product was fermented and bottled locally.

Burdekin Rum master distiller Jason Chan talks about the new still and the products he has been working on. Picture: Chris Burns.

The new distillery is hidden at the foot of Mt Elliot within a forested and farming area and while it will not be open to the public, the company offered a tour to the North Queensland business community as Mr Chan offered samples of the various rums.

Burdekin Rum, located in the heart of Tropical North Queensland, is renowned for crafting exceptional spirits that celebrate the region's unique terroir. Picture: Supplied

He specifically recommended the limited distiller’s edition ‘The Lost One’, which is named because a single of barrel of one of the earliest distillations was rediscovered after it had been misplaced.

He said “the other B” in Queensland Rum deserved respect because of how Bundy had created regional employment opportunities for generations, while presenting a “top notch” flavour to the world.

But Burdekin Rum was relying on different flavour profiles and styles which could be served on ice, but also used for cocktails such as the Brazilian Caipirinha, the Mai Tai, and the classic Daquiri.

North Queensland Burden Distillery chief executive Tim Lamb shows the new glass bottling line that had been built, which he said was carbon neutral. Picture: Chris Burns.

Meanwhile, Townsville mixologists in bars such as Osk and Ardo Rooftop have adapted to the locally produced spirit by adding it to their own recipes.

“I never thought one rum could rule them all, so I’ve been really lucky to be able to tell a different story of rum, with a different style of rum in different bottles,” Mr Chan said.

“I was really wanting to focus on what we call cane spirit for our distillery, it’s more known around the world as rhum agricole, a French style rum that focuses more on sugar cane juice, to distil with as opposed to molasses which essentially a lot of rum producers and Bundaberg would use.

North Queensland Burdekin Distillery CEO Tim Lamb shows the new frilli-still that has been installed on the site at the foot of Mount Elliot. Picture: Chris Burns

“I wanted to do both at the same time, so we will have stuff which is used with the molasses but also the big focus at the start was using cane, especially around the Burdekin region and looking at using different yeast to produce a different flavour profile.”

The plan now was to fill the barrel room with product and to let it age, with the first batches from the new still likely to enter the market in 2026 after the required two years needed to age it.

Born in the paradise of the Burdekin in North Queensland, the Premium Aged Rum encapsulates the essence of the tropics in every drop. Picture: Supplied

But the master distiller had plans to do “interesting stuff” with local Burdekin producers, while also replicating the Jamaican and English style rums.

North Queensland Burdekin Distillery chief executive Tim Lamb said the company believed its mineral water could compete with big brands locally.

“Water is a heavy product and I think everyone is talking about food miles.

“Carting a heavy product from Italy or New Zealand or Norway is probably not as green as you might hope.

“We are very close to the islands, close to Townsville and the venues that are there.

“If you’re making the healthy choice and taste choice for our water it’s a green choice as well.”

Originally published as Burdekin Rum’s significant milestone with imported Italian still