The Breakfast Creek Hotel has been a Queensland institution for the past 126 years, and its modern incarnation boasts five bars inside, including one of the world’s largest rum bars.
Substation No. 41 showcases over 500 rums, which is a whole lot of “yo ho ho-ing” to get through.
If you tasted a different rum each night, it would take you a year and a half to try all of them out. At which point you’d probably forget what the first one tasted like and have to start all over again.
So what’s the drinking experience like here? Let’s find out.
Substation No. 41 showcases over 500 rums, which is a whole lot of “yo ho ho-ing” to get through.
If you tasted a different rum each night, it would take you a year and a half to try all of them out. At which point you’d probably forget what the first one tasted like and have to start all over again.
So what’s the drinking experience like here? Let’s find out.
Substation No. 41 is a trendy part of the Brekky Creek Hotel. Located in an old electricity substation, the bar makes the most of historical exposed brick with some atmospheric dim mood lighting.
While the Brekky Creek Hotel has been around for more than a century, this smaller rum bar has only been in existence since 2012.
While you may think over 500 rums is quite a lot, it wasn’t enough for the team behind the bar, who have chosen to add one more to the mix.
While the Brekky Creek Hotel has been around for more than a century, this smaller rum bar has only been in existence since 2012.
While you may think over 500 rums is quite a lot, it wasn’t enough for the team behind the bar, who have chosen to add one more to the mix.
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The new Substation No. 41 Rum has just been launched as a premium rum. It has a light amber colour and fresh orange blossom and caramel on the nose. On the palate you can taste plum pudding and hints of vanilla which has a lovely long finish that persists well after your last mouthful.
We tried out Substation No. 41 Rum in a few cocktails, starting with a Summer Storm made with ginger beer, fresh lime and fresh ginger slices.
Also served up was a rum punch with fresh pineapple juice, orange juice, lime juice, sugar syrup and a dash of bitters.
Lastly, we had an Orange Mojito made with fresh oranges, lime, mint and a sugar syrup.
Each of these cocktails were, in a word, delicious. The rum was a rich addition to the fruity flavours, but wasn’t too oaky so it didn’t overpower the medley of other tastes happening in the glass.
We were also treated to some highly delicious canapés which also made the most of this new rum. Moreish morsels included the thrice cooked pork belly with rum marmalade, and dry aged rib fillet with smoky rum sauce.
We tried out Substation No. 41 Rum in a few cocktails, starting with a Summer Storm made with ginger beer, fresh lime and fresh ginger slices.
Also served up was a rum punch with fresh pineapple juice, orange juice, lime juice, sugar syrup and a dash of bitters.
Lastly, we had an Orange Mojito made with fresh oranges, lime, mint and a sugar syrup.
Each of these cocktails were, in a word, delicious. The rum was a rich addition to the fruity flavours, but wasn’t too oaky so it didn’t overpower the medley of other tastes happening in the glass.
We were also treated to some highly delicious canapés which also made the most of this new rum. Moreish morsels included the thrice cooked pork belly with rum marmalade, and dry aged rib fillet with smoky rum sauce.
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If you’re not sure which of the 500 bottles of rum to go for, it’s ok. The team of bartenders at Substation No. 41 are a knowledgeable bunch, set to help both novice rum drinkers and ardent lovers of the stuff to choose the best drop.
Tanya was a guest of Substation No. 41.
Tanya was a guest of Substation No. 41.
