From 1787, and for the first three decades of Australia’s history, rum was the unofficial form of tender.

In 1808 the Governor of New South Wales, William Bligh, ordered that rum be made an Illegal Tender. Our name and our drinks pay homage to that time in Australian history and our 230 year love affair with rum.

Master Distiller, Codie Palmer believes to make the best rum in the world he has to use dark brown cane sugar, instead of the run of the mill and harsher tasting molasses blends.

What makes all our spirits unique is they are lovingly crafted, in small batches using 100% Australian ingredients.

The spirits are distilled twice, in our Western Australian distillery, before being spiced with Kakadu Plum, Lemon Myrtle, Quandong, Wild Rosella and Wattleseed. These ingredients all blend beautifully to create a pure palate of flavour, with no need for sugar additives, and a uniquely Australian taste and a premium quality.

Although no sugar is added, the result is a naturally sweet spirit, that can be enjoyed on its own over ice, with your chosen mixer, or as a secret and special base to your favourite rum cocktail.

1808 Barely Legal

The 40% ABV 1808 Barely Legal is fresh, fragrant and slightly higher in alcohol content. 1808 received the award of a Bronze medal at the 2017 San Francisco World Spirits Competition, a Silver medal at the 2017 International Wine & Spirit Competition, and a Gold medal at the 2017 Chinese Wine and Spirit Awards.

Spiced

Our 35%ABV Spiced spirit is aged in Ex-Shiraz French Oak barrels (from a famous Margaret River winemaker) to infuse that traditional charred oak colouring. The aged Spiced has been awarded a Bronze at the IWSC in 2017, Silver and Platinum at the SIP in 2017, and a Gold medal at the 2017 Chinese Wine and Spirit Awards.

Latest Posts From The Rum Blog

1808 Barely Legal Wins Gold at China Wine and Spirits Awards Best Value 2018

The Illegal Tender Rum Co just hit Gold (again) at the China Wine and Spirits Awards ...
The History of Rum – Part Five – Rum Rebellion

The History of Rum – Part Five – Rum Rebellion

Part three will take you across the seas during what we now call Australia Day
The History of Rum – Part Four – Rum Swizzle Recipe

The History of Rum – Part Four – Rum Swizzle Recipe

Ingredients 50 ml Bushtucker Spiced 5 ml Falernum 40 ml pineapple juice 40 ml orange ...
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Our First Batch of Rum: 87 Days 6 Hours 50 Minutes 3 Seconds to our first De-Vat of Rum