Sydney rum producer Red Mill Rum has opened a bar inside its working distillery and barrel hall at White Bay, Rozelle, adding a direct-to-consumer channel at a site previously open only for tours and private events.
The bar began trading on 7 November and opens on Saturdays from 12pm to 6pm, with no bookings. Red Mill said it would add mid-week trading in 2027, along with a larger food offer including guest chefs.
The company has set aside bottles from every release and is pouring all of them at the bar, including releases that have sold out at retail. They include the 2025 Sami-Odi release, Endeavour sea-aged rum and the 193-bottle Tom Thumb’s Reserve.
Red Mill Rum founder and distiller, David Fesq, said, “We always intended to open the distillery as a bar, and we wanted people to be able to come in and experience everything we’ve made, not just what’s currently available to buy.
“So we’ve been putting bottles aside from every release, even when the rum has long sold out.”
The fit-out includes a nine-metre steel beam bar and timber high-top tables set among the barrels.
The cocktail list is built on Red Mill’s own spirits and includes a Mai Tai developed with Sydney bar Old Love, using curacao made on site. The distillery’s canned Ginger, Lemon & Spiced drink is on tap, alongside a limited-edition Pineapple, Lime and Coconut drink for summer.
Flights include the amaros Red Mill has produced with Vespertine, The Dry Dock and Continental Deli.
Red Mill Rum was first trademarked in 1933 by George ‘Bunny’ Fesq and fell dormant in the 1980s. His great-grandson, David Fesq, revived the brand in 2020 and filled its first casks in 2021.
