Road TesT

The Weekend Australian - Magazine - - Life | Viewpoint -

Husk Dis­tillers Spiced Bam Bam

Cool name! What is it?

A craft rum – the Next Big Thing af­ter the gin craze, sup­pos­edly – from a farm dis­tillery in the NSW north coast town of Tum­bul­gum. (Try say­ing that af­ter a few.) It’s quite un­usual, too.

It’s a “rhum agri­cole” – made in the French Caribbean style from fresh sugar

Un­UsUal hoW?

cane juice, rather than mo­lasses – that’s aged in oaked bar­rels for three years then in­fused with botan­i­cals.

Like roasted wat­tle seed, na­tive ginger, sun-dried orange peel, vanilla beans, cin­na­mon quills and sea salt. The aim is to cap­ture the local ter­roir of sub­trop­i­cal coastal rain­forests, Husk says.

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