This episode I’m talking to James Christopher, who is one third of the ownership trio behind Sydney city rum distillery, Brix. Brix began in 2017, and opened a distillery and bar on Bourke street in Surry Hills. They’ve been laying down rum ever since, and this year they’ve had a couple of breakthroughs on their journey — they’ve reached the point now that they don’t need to import older aged spirit from Barbados, and instead are bottling rum that has been made from molasses through to spirit at the Bourke Street site. They’ve also just picked up nationwide distribution through SouthTrade International, which effectively expands their small Sydney sales team into a national outfit with sales reps everywhere. So I talk to James about how Brix got started, the hurdles they faced along the way, whether or not rum is really the next big thing in spirits, and he also shares some advice on how you too might get started building a brand or a distillery. It’s a good chat.