To craft Beenleigh White Rum and the the Beenleigh range of world-class rums, Beenleigh start by using only the finest ingredients: pure Queensland rainwater, premium molasses and our own proprietary yeast. Then comes the special part, using The Old Copper copper pot still for the distillation process. The Old Copper is a very special copper pot still modified a long time ago by an old German guy. It’s the only one like it in Australia. By now, the rum has already developed its unique, complex character. The final stage that makes all the difference is the aging process. Beenleigh take the heart of the rum and use both small ex-bourbon barrels and ex-brandy vats to age our rums.
Why Beenleigh is called Beenleigh?
Now, it’s believed that, amongst the hordes seeking their sweet fortune in sugarcane was a duo from England by the names of John Davy and Francis Gooding. They knew a thing or two about farming, and got to work carving out around 300 acres of land fronting the Albert River. Using logic known only to them – since their new place looked absolutely nothing like the Devon home they’d left – they named the clearing after their old British farm, and thus the Beenleigh we now know, was born.
