The Antipodean influence of New Zealand affects our rum from the ingredients we use, by trying to keep it as local as possible, through to the processes we employ right from sourcing our ingredients to fermentation, ageing, and to the design. The result is a modern rum that reflects New Zealand’s culture and its people while respecting the highest standards of traditional rum production.
We are a small family run business. Egor has spent the majority of his professional life in F&B spanning three countries and numerous accolades. Egor looks after what’s inside the bottle and makes sure the rum satisfies the highest standards of quality before it goes in the bottle. Anna looks after the visual side with experience in arts, design, magazines and e-commerce. Anna brings a wealth of knowledge and a creative flair to Bayside Rum Co. Matilda, our daughter, inspires us to keep creating, so she can join the family business one day and be proud to do so.
While Bayside Rum respects the traditional production of original rum distilling regions, we wanted to make sure it’s also unique to New Zealand. We use a quintessential Kiwi ingredient as our fermentation starter - the mighty kumara! It gives Bayside Rum an earthy note and helps kickstart the fermentation faster. After the fermentation, we transfer the fermented molasses into a Kiwi made pot-still and distilled twice. We’ve sourced some local ex-red wine barrels and let the spirit rest in them for at least three months. The resting period doesn’t only impart new flavours from the barrel, it also lets the spirit breathe - making it smoother. The result is a rum unique in colour and flavour merging the tropical notes of a freshly distilled molasses spirit with red fruit and spice notes of ex-red wine barrels.
PRODUCTS
