From Sugarcane to Soltera: Keri Algar’s Journey into Craft Rum Distillation

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In this episode of The Global Glug, I welcome Keri Algar, founder of Cabarita Spirits, who shares her remarkable journey into the world of rum distillation. Based in the idyllic Tweed Valley in New South Wales, Keri reveals how her multicultural upbringing, including her first sip of rum in the Dominican Republic, sparked a lifelong passion for the craft.

We delve into:

• Keri’s unique location and process: The impact of Tweed Valley’s biodiversity on the floral notes of her Soltera Rum and her reliance on local sugar mills.
• Challenges of small-scale distillation: From managing limited space to navigating Australia’s rigorous excise and licensing processes.
• Creative innovation in aging and production: Experimenting with diverse barrels such as Pedro Ximénez, Bourbon, and Virgin Oak to create small-batch, single-cask releases.
• Balancing tradition and modernity: Incorporating dunder, muck, and wild yeast fermentations for distinct flavour profiles while adapting to market preferences.
• Insights into the Australian rum market: Overcoming rum’s reputation challenges and competing in a tough category.
• Building a business alone: Keri’s resilience in managing production, marketing, and sales, and how she’s starting to delegate for sustainable growth.

Keri’s story is one of determination, creativity, and adaptability in the face of challenges. Tune in to this episode to learn more about the art of distillation, the entrepreneurial journey of a small-scale distiller, and how passion and creativity can shape the flavours of a truly unique rum.

Chapters

(00:00) Introduction to Keri Algar and Her Journey
(05:52) The Challenges of Running a Small Distillery
(08:37) The Art of Distillation and Production Process
(11:29) Building a Brand and Marketing Strategies
(14:24) Unique Characteristics of Cabarita Rum
(17:17) Community and Collaboration in Distilling
(20:14) Sourcing Ingredients and Building Relationships
(23:05) Future Aspirations
(25:43) The Journey of Distilling Molasses
(29:11) Challenges of Starting a Distillery
(31:49) Sales Strategies for Rum
(33:00) The importance of motivational support from local people
(33:47) Community Support and Challenges
(35:11) Overcoming Technical Challenges in Distilling
(37:09) The Importance of Quality Control
(38:29) Future Plans and Special Releases
(40:37) The Excitement of Barrel Aging
(42:27) Comparing Distilling Regulations: Australia vs Colombia
(44:49) The Evolution of Rum in Australia
(46:36) Encouragement to Explore the World of Rum