Queensland Distillery is located in the beautiful city of Brisbane, Australia. Their branding is often related to Brisbane’s heritage, and this is no exception. The Brisbane River, affectionately known as the “brown snake” by locals, has a long and winding path with a murky color. In two hundred years (since European discovery), the river has been the backbone of the city of Brisbane. Embracing this historical narrative, we crafted a captivating label featuring an illustration that seamlessly blends the river’s winding course with the serpentine form of a snake

Brown Snake rum is crafted from virgin Australian sugar cane juice. Grassy, earthy notes with fresh vibrancy perfect for our tropical climate. Maturation for 2 years in 40-year-old Spanish ex-Pedro Ximenez barrels, developing rich flavours reminiscent of a well-steeped Christmas cake. Enjoy the interplay of date and toffee on the palate, with sultana and raisin undertones, ideal for sipping neat, or in your favourite cocktails.

What is Agricole?
Agricole Rum delivers vibrant floral, grassy, and earthy notes, made from fresh local Australian sugar cane juice—never syrups or molasses. Fermented within hours of harvest, distilled after 48 hours, our silver rums are rested for a month in stainless steel, this un-aged Rhum offers a pure, refreshing flavour. Ideal for tropical cocktails like the Ti’ Punch or Mojito, it’s part of the Snake series, paving the way for future Brown Snake releases, aged in 40 Year Old Pedro Ximénez and Olorosso barrels.
Pedro Ximénez is the name of a white Spanish wine grape variety grown in several Spanish wine regions but most notably in the denominación de origen of Montilla-Moriles. Here it is used to produce a varietal wine, an intensely sweet, dark, dessert sherry. Our Barrels are sourced by us from one of the oldest Bodegas in Jerez.
Oloroso is a variety of fortified wine made in Jerez and Montilla-Moriles and produced by oxidative aging. It is normally darker than Amontillado. Oloroso is usually dark and nutty. Unlike the fino and Amontillado sherries, in oloroso the flor yeast is suppressed by fortification at an earlier stage.