Raising the Rum Bar

 

For over 20 years, Keri has nurtured a dream: a small, beachside rum bar nestled on a sun-soaked island. The first chapter of that dream began not with a bar, but with a bottle.

It all started under midnight skies in the heart of the Caribbean, when she took her first sip. From that moment, she noticed how rum was celebrated wherever she travelled—from Spain to Mozambique, Cuba to Fiji. By 2015, this wandering spirit had settled in Cabarita Beach, New South Wales, Australia, with a career in writing.

So, how did she end up making rum—and later, vodka?

On a flight to New Zealand, with her head in the clouds dreaming of that beachside rum bar, Keri had an epiphany: she could escape the 9-to-5 by making rum herself, a first step in the right direction. Cabarita’s lush hinterland is abundant with sugarcane—rum’s essential ingredient—and her years of travel had taught her to embrace the journey as much as the destination.

Obsessively Crafted, Pot Distilled

Keri dedicated two years to mastering her craft, visiting distilleries, experimenting with a 25-litre fermenter, and refining recipes using different yeast strains. She attained scholarships to study with the Institute of Brewers and Distilling and completed a distilling course with Old Kempton Distillery in Tasmania—a course created by the grandfather of Australian craft distilling, Bill Lark. 

With a small pot still, she developed a foolproof process and a unique method of infusing spices during distillation. A visit to a still-maker’s workshop in Perth sealed the deal. In the midst of a global pandemic, Keri took the plunge and ordered an alembic copper pot still to bring her vision to life.

Passion, Resilience and Award-Winning Spirits

Today, Keri’s flagship brand, Soltera Rum, has earned accolades for its bold, meticulously crafted flavours. Building on her success, she launched Northern Rivers Vodka, an instant hit that showcased her creative spirit.

But to be sure, the rum bar in the islands remains her dream.