Beenleigh

What makes it special?

4 People

Only four people work in The Big Red Shed, including our Master Distiller Wayne Stewart, who has been here for forty-two years.

Pure Rainwater

Every batch uses rainwater that lands on the distillery to have the ultimate supply chain.

Premium Molasses

We source Australia’s finest molasses from the country’s only remaining family-owned sugar mill and others across Queensland -the ‘sweet-spot’ of Australia’s sugarcane industry.

Proprietary Yeast

Utilising our own proprietary yeast means the ferment takes longer than a generic yeast. Resulting in a richer style of rum with a balanced complexity.

Expertise

Our Distillers manage all parts of the Rum-making process, from fermentation, to nursing the still throughout the day, to cask-aging our exceptional Rum.

PLUS, A LOT OF PATIENCE

Fine Australian Rum must legally mature for a minimum of two years to be sold as “Rum”- so we gently let our Beenleigh spirit age amongst our historic surroundings. You just can’t rush artisan Rum!

When rare skills & specialist knowledge are melded with a passion for the craft of fine Australian rum, the result is, as you’d expect, quite special. We’ve taken the craftsmanship of our expert distillers to select the best parcels of five aged rums to bring together an exceptional rum like no other. Our master 5 blends has benefited from historic kauri pine vats, Australian brandy vats and ex-bourbon casks in which the spirit is aged, to the exquisite crafting of silky smooth caramel characters and spiced oak tones. A rum lover’s true indulgence and a homage to the skills of our master distillers.

Beenleigh Traditional Rum Liqueur 700ml

Luscious aromas of plum and apricot stone fruit with caramel and delicious toffee desert notes. Pronounced, yet silky with a delightful long finish. The perfect dessert rum liqueur – ready as a winter warmer or Christmas cake delight.

History 138 Years Strong

1865-1887

The Beenleigh history started well before the distillery was built…

1865 1884

Two entrepreneurs from England by the names of John Davy and Francis Gooding purchased 300 acres of land fronting the Albert River in Queensland, Australia. They named the clearing after their old Devonshire farm, which was called Beenleigh.

1869

As legend would have it, another entrepreneur called James Stewart, known as ‘The Bosun’ was operating a floating sugar mill, aboard the “SS Walrus”, along the Albert River. The Bosun soon found a productive use for the excess molasses - making Rum on the Sly.

138 Years Strong and Getting Better

1899

Beenleigh Rum won a double gold medal at the London International Fair for the “best Rum in the world”! This lifted the distillery into a new realm and brought investment, tourists and helped develop it into the icon it is today.

2013

One day in 1884 the SS Walrus washed ashore on our banks. Incredibly no-one was aboardexcept The Bosun’s Copper Pot still. Beenleigh Artisan Distillery was registered and born.

1887

A massive flood washed the whole Beenleigh Distillery, including a large stock of rum, down the river. The team recovered and worked hard at their craft to continuously improve and refine their processes.

The site was in dire need of help and was run down. The brand, “Big Red Shed” responsible for making the Rum and warehouse were sold to Vok Beverages. A new Visitors Centre was built on site from an existing building.

Current

Beenleigh is laying down more liquid than ever as the popularity of the brand and the experience grows.

The distillery has many good years but was constantly flooded. A few different owners purchased the site but in 1974 one of the biggest floods happened and all records were lost.

1899-1974 2017

Remnants of Cyclone Debbie flooded the Beenleigh area in March of 2017. As a result of these rising waters, the Beenleigh Distillery was affected. Water breached the main distillery building stopping production for 6 months.