Brix Distillers has opened on Bourke Street in Surry Hills, offering up small-batch craft rum.
Part distillery and part bar, founders Damien Barrow, James Christopher and Siddharth Soin opened the space to educate consumers about rum.
“We want people to come into Brix and learn about the versatility of rum, how it’s made and the nuances of the different styles and flavour profiles,” says Barrow.
Head distiller Shane Casey, who previously worked with Archie Rose, is overseeing the core range of Brix white, gold and spiced rums that are only available at the site.
The 70-seat bar offers more than 150 rums from Australia and across the globe along with a selection of Australian wine, local craft beer and spirits. Cocktails have been curated by bar manager Doug Laming.
Chef Ivan Sanchez (Bodega, Porteno) has designed a South American-inspired menu that features tostadas with ceviche and grapefruit, plantain chips and fire-roasted mojo picante.
