In northern New South Wales, the hinterland of Cabarita Beach is awash with sugar cane - the base ingredient from which rum is made. Soltera is produced from molasses sourced from the local sugar mill at Condong near Murwillumbah.
It presents in its aromatic fragrance and flavour the terroir of the Tweed Valley: its salt breeze, fertile soils and sweet subtropical climate, making Soltera a Single Origin rum.
Similar to the Caribbean where modern rum was born, the Northern Rivers' climate lends itself to relatively 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 to the recipe and its production for continuous improvement.
Some of Soltera's debut spirit, Blanco, is left to rest before bottling unaged, this is legally classified as a "cane spirit". By law in Australia, this spirit must be stored in wood for two years before it is able to be defined as "rum". The remainder of spirit product is preserved for barrel ageing. There are no artificial colours, flavours or preservatives.
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 for use 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.