Bourke Street isn’t just home to a scattering of pubs and arguably Sydney’s best bakery, but the Surry hills strip has just welcomed its first distillery. Brix Distillery is a fully operational 24/7 distillery and bar. Launched passionate rum lovers Damien Barrow, James Christopher and Siddharth Soin, Brix is bringing the experience of crafting small batch rum to the inner-city.Street, Brix Distillers brings the experience of crafting small batch rum to your bar stool from mid-August.

The distillery is hellbent on shifting attitudes towards rum, which in the past has been labelled a bit of a bogan brew. “Rum has such a rich but often misunderstood history and we want to celebrate that through re-education, all the way through to appreciation,” says Damien. “We want people to come into Brix and learn about the versatility of rum, how it’s made and the nuances of the different styles and flavour profiles.” Overseen by experienced head distiller Shane Casey (formerly of Archie Rose), the distillery has created a core range of Brix White, Gold and Spiced rum with plans for expansion down the track. All can be consumed within the Brix Distillery Bar or the 70-seat industrial-style open bar and kitchen which it neighbours. Guests will be able to find more privacy from within the intimate mezzanine barrelling room overlooking the distillery.

A collection of 150 rums from around the world line shelves, snuggled up to a selection of Australian wine, beer, and spirits for those who just don’t take to rum. An extensive cocktail list is also available, courtesy of bar manager Doug Laming (of The Smoking Panda, Mr G’s, and Rabbit Hole Bar), and focuses largely around (you guessed it) rum. Mojitos, pina coladas, and daiquiris are all in ample supply. For added entertainment value, a rum trolley roams the bar nightly on the hour, offering patrons a chance to indulge in an intimate tasting experience with a rum guru to guide you. Before your first tipple, best line your stomach with a bite to eat from the casual menu created by Colombian chef Ivan Sanchez (formerly of Bodega and Porteno). His South American-inspired range of dishes are designed to partner with the flavours of rum and range from crispy tostadas topped with ceviche and pink grapefruit; crunchy plantain chips with fire-roasted mojo picante; to a selection of appetising Arepas.

The impressive interiors have been designed by award-winning firm Amber Road, who have woven a bar and restaurant around the fully functioning distillery. Industrial forms the focus of the design aesthetic, with raw concrete and a palette of muted greys favoured throughout, accentuated by pops of colour courtesy of local street artist Nico Nicoson, planter boxes, and copper.

Brix Distillers, 352 Bourke Street, Surry Hills; brixdistillers.com.