In northern New South Wales, Cabarita's hinterland is awash with sugar cane, from which rum is made. Soltera uses molasses produced at the local sugar mill at Condong to make its spirit.
It presents in its aromatic fragrance and flavour the terroir of the Tweed Valley: its salt breeze and fertile soils, abundant rainfall and sweet subtropical climate, making Soltera a Single Origin rum.
Similar to the Caribbean where rum was born, the Northern Rivers' climate lends itself to quick, natural fermentations. The spirit is twice distilled in an Australian handmade copper pot still called Félix. Félix is named after our distiller's grandfather who, prophetically, worked as a chemist in a sugar factory in Spain.
Distillation is part science, part art.
Each handcrafted batch is unique due to seasonal variations and tweaks we make to the recipe and its production for continuous improvement.
Some of Soltera's debut spirit, Blanco, is left to rest before bottling unaged. The remainder is preserved for barrel ageing. There are no artificial colours, flavours or preservatives. This is real rum.
Félix (the still, not grandfather) uses green power to displace its energy usage with certified renewable energy that has no greenhouse gas emissions. Water from the system irrigates our garden, which is fertilised by the spent fermentation. Nothing goes to waste.
Soltera's bottles use a swing top lid so that they can be easily reused - they're handy for storing water, legumes, grains, or as a funky flower vase.
What's in a name?
In Spanish, the word soltera describes a single woman, a bachelorette. It is derived from the Latin participle solutus from the verb solvere. To be unbound, released, free, at large.
The best ideas happen when the mind wanders free (while sipping rum).