The history of Bundaberg Rum began over one hundred years ago in the Bundaberg sugar cane region of Central Queensland. Bundaberg first began producing commercial sugar in 1872, but the real boom came in the 1880s when Queensland enjoyed a surge of economic growth.

With this growth came the problem of what to do with the by-product of molasses after the sugar was extracted. The farmers knew it could be converted into rum and little distilleries cropped up all over Queensland.

In 1888, several of the small sugar producers banded together to float a new public company, The Bundaberg Distilling Company. This promptly set about making the product that quickly became 'Famous' for its taste and quality.

Grown in the fertile local soil, the finest cane is sent to be milled at the Bundaberg Sugar Mill next door to the distillery. Rich, sweet Molasses is produced, which is then fermented, double distilled, then sealed away to age in Oak vats that to this day are still hand made by a family cooperage.

Includes: