Brix Distillers

Sydney only has one dedicated rum distillery, which is surprising given that the city was practically built on pirate water. Today the city’s rum trade is far more legit, conducted at Brix Distillery’s stylish tasting bar and production space on leafy Bourke Street.

This cavernous industrial spot was formerly used as storage by St Mary’s Cathedral; these days it’s home to a 1200-litre copper still and eight 1000-litre fermentation tanks. The breezy bar on the ground floor offers front-row seats to the distilling process, plus there's more seating in the intimate barrel room on the mezzanine.

Founders Damien Barrow, James Christopher and Sid Soin set out with a mission to make rum more accessible to drinkers, and a distillery tour and a rum flight is highly encouraged. You might have seen the White Cane Spirit, Aussie Rum and Spiced Rum on drink menus around town. They’re all on the card here, alongside limited releases such as a mango-infused rum or a mandarin liqueur.

A cocktail – perhaps a classic daiquiri or a tall house creation mixing mango rum, elderflower liqueur, sweet vermouth and ancho mandarin shrub – is also a good idea. Brix also does a line of spritzers (Broadsheet recommends ginger beer and finger lime), and offers a tight list of wine and local beer.

Vibing with rum’s South-American roots, the kitchen plates up manchego and chorizo croquetas with smoked tomato salsa, a couple of taco options, and rum-glazed pork ribs. You can also expect pub grub, from grazing boards to smashed beef burgers.