Rum isn't exactly languishing in the shadows in Sydney, but when Brix Distillers opens its doors in Surry Hills this week, it's aiming to bring it to the limelight alongside craft gin and whisky.

Equal measures craft rum distillery and bar/eatery, Brix combines an industrial distillery, Nico Nicoson art and hand-tooled features such as artisan handrails.

The newest venue from the crew at Cammeray bar-restaurant, The Public, co-owner Damien Barrow wants to change preconceptions about rum.

"It's so versatile. But it's often misunderstood in Australia. We probably don't have the rum appreciation here it deserves," he says.

Head distiller Shane Casey (ex-Archie Rose) is already punching out Brix White and Gold, with Brix spiced rum to follow later this year.

Bar manager Doug Laming (ex-The Smoking Panda, Mr G's) oversees a list brimming with rum-based cocktails, and a rum trolley roams the bar every night on the hour.

Even rum drinkers have to eat. Ex-Porteno and Bodega chef Ivan Sanchez is topping crispy tostadas with ceviche and pink grapefruit.

"He does an excellent soft taco with pulled pork," Barrow adds.

Along with his business partners James Christopher and Siddharth Soin, Barrow is confident rum's time in the sun has come.

Open Mon-Sat noon-midnight, Sun noon-10pm

352 Bourke Street, Surry Hills Bar, brixdistillers.com