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CONTACT US - TERMS AND CONDITIONS - - Fine Form               © Bundaberg Rum Showcase

The molasses was received from the river via punts in casks which were loaded onto a truck or buggy and drawn up a steep gradient via a tramway by a friction hoist driven by steam power. Upon arriving at the works the truck would go onto a turn-table where it would be turned around and run over the molasses receiving tanks. Upon emptying its contents into the tanks, it was then returned to the punt to repeat the process until the entire freight of the punt was emptied. Molasses was also received via tank-drays, which was run by a shoot into the same receiving tanks. The molasses was then measured and pumped by rotary pump into the storage tanks.

From the storage tanks, the molasses would then run by gravity into a 900 gallon (4091.48L) mixing vat sunk into the ground. In this vat was a mixing gear driven by a belt from an overhead shaft, which would mix the molasses with water from the well and other ingredients for making the wash.

After being thoroughly mixed, the wash was then pumped by a Blake pump to the vats in the fermenting room. In August of 1889 there were eight vats with a provision for four more. These vats were constructed of 3 inch cedar, measuring 8 feet (2.4384m) in diameter and 9 feet (2.7432m) high and holding 2200 gallons (10001.4L) each. The vats were stored on strong hardwood stands with gangways erected to enable proper supervision. Special attention was paid to the ventilation of the fermenting room with the roof being lined to secure an equal temperature.

When the wash is ready for the still it was run by gravity to a small tank and from there was pumped into a receiving tank at the top of the tower. From here it would flow through a float-valve into a small cistern where it was arranged in such a way that the still was supplied uniformly. The still was steam-heated and worked on the continuous principal. It was made of copper and stood 31 feet (9.4488m)high. It had two boilers, distilling column, rectifying column, wine-heater, cooling column and a worm coil cooled with water. For the time, it was fitted with the most modern appliances for producing high-class spirit.



Interior view showing vats

Portion of Distillery Plant