Rum is to Queensland what wine is to South Australia – the respective states’ drink of choice.
Queenslanders drink roughly double the national average volume of rum, and it largely has to do with the state’s historical relationship to alcohol production and taxes.
By 1869, there were six licensed operational rum distilleries in Queensland, largely centred around sugarcane growing areas. Today, Australia’s most popular rum by a long shot is Queensland rum, with more than three million bottles sold every year.
Dark rum, like Bundy, has been an enduring Queensland favourite, but consumers’ palates have become more sophisticated over time, and punters are now thirsting for more premium rums. And niche producers, such as the Sunshine Coast’s very own Nil Desperandum, are meeting that demand with aplomb.
Nil Desperandum, which literally means ‘no worries’ in Latin, is the rum brand of multi-award-winning distillery Sunshine & Sons at Woombye, just a few doors down from the revamped Big Pineapple. It’s open to the public for tastings and other tours and experiences (salt recommends the popular cocktail-making masterclass) every day from 10am until sunset.
In May this year, Sunshine & Son’s Original Vodka was declared the World’s Best Botanical Vodka by the World Drinks Awards (beating rivals France and England). In the same international competition, its certified organic rum brand, Nil Desperandum, won gold for its Botanical Rum in the World Rum Awards division.
And in August, Nil Desperandum took out the Best Rum Trophy at the 2024 Distilled Spirits Awards in Melbourne for its limited-edition dark rum, The Double Ton. Only 169 bottles were produced. The winning drop was pot-distilled and aged for three years in barrels emptied of bourbon and sherry. The rum was the first batch from a 200-litre barrel and was available to members of The 1871 Club, where members get to access exclusive releases.
The Coast’s most-awarded distillery also scooped the prize pool in what co-founder and chief imagineer Matt Hobson describes as Australia’s most prestigious spirits awards.
The boutique distillery was up against more than 860 entries from 219 competitors and incredibly all 12 entries (made by Sunshine and Sons/Nil Desperandum) had a podium finish – two gold, seven silver and three bronze.
Head judge Shaun Byrne told salt there were 69 entries in the rum category, which was judged by a panel of four judges over two days.
“For Nil Desperandum to come out on top shows the quality of their product and passion for the category.”
As Matt says, “This latest achievement cements our reputation as Australia’s finest rum, giving rum lovers further proof we are the country’s most-awarded rum brand, and we couldn’t be prouder of our head distiller Adam Chapman and team”.
Matt declared it was time for an Australian rum, particularly with its long history of sugarcane production, to be considered one of the world’s best rums, and that’s what Nil Desperandum was striving towards.
“We use techniques, which have very rarely been used in Australia,” he says.
The molasses, which Nil Desperandum uses to craft its rums, is from organic-certified sugar cane grown in rich red volcanic Queensland soil. That molasses is wild fermented and we use rain-harvested Woombye water, dunder and muck.
Dunder is effectively a waste stream from distillation, which Matt maintains most Australian distilleries let go to waste.
“We use that dunder, which has no alcohol but is rich in minerals and aroma and taste,” says Matt.
“Then we add muck, which comes from the breakdown of organic subtropical Sunshine Coast fruits.
“We allow those fruits to putrify within the liquid dunder, and that creates, at a molecular level, aromas and flavours.”
The fermentation is driven by the subtropical environment, which
Matt says allows the brand to really speak of a rum with “terroir” (a French word used to describe the complete natural environment in which a particular wine is produced, including factors such as the soil, topography and climate).
What sets Nil Desperandum apart from commercial rum brands is that its rums are unadulterated – nil added laboratory cultured yeast; nil added sugar; and nil colouring, caramels or glycerine and other compounds, which are widely used in the production of rum.
Matt says consumers are “excited” by the flavour of their rum.
“I’ll describe it as delicious, as that’s the comment most of our customers use. And unlike many other Australian rums, it’s very comfortable being consumed neat or over ice.”
Connoisseurs take note, the two gold medals from the recent national spirits awards were for limited edition rums (The Buffalo Barrel and The Double Ton) crafted for Nil Desperandum’s members-only rum club, The 1871 Club. Matt says an annual subscription would make the perfect Christmas present for rum lovers this year.
“We release five limited-edition rums each year, and our club members each receive one bottle of those,” says Matt.
For more information about Nil Desperandum and The 1871 Club visit nildesperandum.com.au/the-1871-club/
Sunny Coasters save the date
Saturday, November 2 is the distillery’s annual RumFire event to celebrate Queensland Rum Day. Held at Sunshine & Sons, the massive bonfire and celebration of all things rum is set to start in the afternoon and continue into the evening. The kid-friendly local event will bring together a warming blend of music, local food, entertainment and of course, rum! Follow Sunshine & Sons on social media (Facebook and Instagram) for event updates.
Cocktail hour
Nothing says spring better than a refreshing gin and tonic or gin cocktail. Sunshine & Sons continually brings out new ‘fresh gins’ – small-batch, limited-edition gins only available at the distillery door or online. Be sure to pop in regularly over spring to discover exciting new releases.
The current Citrus Ten is incredibly popular, made from 10 different citrus fruits on the Coast: Tahitian, kaffir and Rangpur limes; Lisbon lemon, Seville orange, Honey Murcott mandarin, Yuzu, white and pink pomelo and cumquat.
This aromatic contemporary gin with a delicious citrus oil finish is perfect with tonic water or try this refreshing Citrus Gin Spritz.
- 30ml Citrus Ten Gin • 15ml sugar syrup • 100ml chilled soda water • 100ml prosecco
Combine all ingredients in an ice-filled glass, stir gently to maintain the fizz and garnish.
sunshineandsons.com.au/product/citrus-ten/