Bundaberg
“Yo ho ho and a bottle of rum.”
I had established a few driving rules for myself by this point in the trip. Don’t drive at night on Australia’s roadkill-laden highways, and definitely don’t drink and drive. I was already driving on the left side of the road while sitting on the right side of the car. I was still occasionally turning on the windshield wipers when I meant to signal.
Having said that, I stumbled onto the last tour of the Bundaberg Rum Distillery on a Saturday afternoon. Unfortunately — or perhaps conveniently — I hadn’t had time to find myself a wholesome meal beforehand.
NOPE. Breakfast and lunch consisted of a Dark ‘n’ Stormy — rum and ginger beer — followed by Bundy Rum and Cola. I sure did like the Bundy hospitality room.
I found it strange that a polar bear was the mascot for an Australian rum and was proudly displayed on every label. I thought polar bears were more of a cold-weather Canadian thing. It was explained to me that the polar bear represents the idea of the rum being cool and refreshing.
Fair enough. I would allow them to continue using my Canadian animal. I just better not see a beaver on a cigarette pack.
The tour of the distillery was fascinating. We followed the process from sugar cane and molasses through fermentation, distillation and finally the ageing of the rum.
Before entering one part of the facility, we were given safety instructions because of the strong alcohol vapours. Cameras weren’t allowed in certain production areas either because of the potential ignition risk. Probably a good idea. Otherwise we might all have been burnt toast.
By the time I eventually departed Australia for Canada, I had an armful of Bundy Special Edition dark rum with me. It was some of the smoothest rum I’d ever tasted — perfect straight over ice.
