Are you of legal drinking age in your country?

YesContinue to website NoGet me out of here
Menu Beenleigh Rum
Our Beenleigh Vats


The old red Beenleigh building

The Beenleigh Three

At the end of Distillery Road there's an old red building that's home to 'The Old Copper'.

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.

Five people work in the old building and three of them are Artisanal Distillers (which sort of means they do things a bit differently). They nurse the still throughout the day and sometimes cut the lawn. There's also an apprentice and a nice lady who sometimes makes tea.

We are Beenleigh.

The Old Copper

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.

The Albert River

Dedicated to our craft

To craft a range of world-class rums, we start by using only the finest ingredients: pure Queensland rainwater, premium molasses and our own proprietary yeast. But by far the most important ingredient is the passion and dedication of our team of artisan distillers.

John Mulraney, head distiller

The craft way to harvest sugarcane

When sugarcane is burnt before harvesting, it needs to be milled straightaway to avoid spoiling. At Beenleigh, we only use sugarcane that’s harvested mechanically without burning, to ensure that it stays fresh. Then it’s milled at Rocky Point, Australia’s only remaining family-owned sugar mill, to produce premium quality molasses.

A harvest of sugarcane
Fermenting the molasses

Fermentation shouldn't be rushed

Once this high-quality molasses arrives in the distillery, it’s mixed with our exclusive, in-house yeast and pure Queensland water, then clarified and fermented so the yeast can work its magic. This takes about 12 days. If we used externally sourced commercial yeast instead of our own, it wouldn’t take as long, but then the result wouldn’t be as good. And for our artisan distillers, that’s all that matters.

Fermenting the molasses
Copper pot still

Into the original copperpot still

After fermenting, we take what we call the ‘heart’ rum (the rum that makes it into the final batch) and boil it at 100°C in a ‘continuous wash column’. Then comes the special part. We pour it into our original copper pot still, the very same pot still used by James ‘The Bosun’ Stewart on the SS Walrus all those years ago, and heat it to 80°C. Our artisan distillers keep a close watch, checking it carefully every hour for 12 hours, until it’s ready for the next stage in the crafting process.

Copper pot still
Marking the vat for aging


Premium molasses sourced from Australia’s smallest family owned sugar mill, the Rocky Point Sugar Mill in Queensland. Providing a high quality consistent style of rum across the portfolio. Pot distilled, resulting in rich complexity and character that is unmistakeably Beenleigh Rum Craftily aged using a variety of wood; from ex-brandy vats to ex-bourbon barrels this aging process provides complimentary notes of spiced oak and a floral bouquet for a well-balanced and mixable flavour profile.

Marking the vat for aging


The distilling process

Ageing Gracefully

Following distillation, the rum has already developed its unique, complex character. But it’s the final stage that makes all the difference. We take the heart rum and pour it by hand into wooden aging vats. Not the massive vats that you’ll find in other factory-like rum distilleries.

Storage of aging barrels

Ours are smaller vats once used to hold delicious Merbein brandy, providing more interaction between the spirit and the wood. We leave it there for up to 5 years, enough time for it to absorb some of the characteristics of the wood. This is what gives every bottle of finely crafted Beenleigh its rich, luscious flavour and velvety-smooth finish.