Altus Brands

Altus Brands Elevating the world of liquor through innovation, excellence, and collaboration. The b**r industry in Australia has shifted dramatically in the last 10 years.

Craft Revolution is an Australian owned premium beverage company formed in 2015 with a desire to bring the world’s best craft b**rs, both Australian and international, to the b**r loving public of Australia using our national distribution network. Craft b**r has shaken up the world order and we can’t be more excited with the creativity, passion and wild flavours driving it forward. Long live the Craft Revolution!

04/09/2026

One drink stuck with us from the first stop of the tour all the way to the last. It landed on our very first day and held its ground through every state that followed. Not to say the competition wasn’t tight, because there were absolutely some seriously close runners up.
 
But the winner of the Nusa Cana Indonesian Rum Revival is... 🥁🥁🥁🥁
 
CONOR’S KRAKATOA from Scoundrel's Rest 🌋
 
A highball built on Nusa Caña Coconut, lime sambal cordial and corn husk smoked pandan soda. Named for the island that erupted, vanished and then returned anew, which is exactly the arc Indonesian rum has taken.
 
Congratulations mate, you’re going to Bali!
 
Thank you to every bartender who entered. The standard was ridiculous and we loved every stop.

03/09/2026

Part 2 and the road trip keeps rolling!
 
Queensland, the ACT and Victoria this time. The cocktails were all so varied and took the rum is all sorts of directions!
 
📍 Cobbler West End
7 Browning St, West End QLD 4101
 
📍 Devil You Don't
Basement 2/15 Edinburgh Ave, Canberra ACT 2601
 
📍 Highball Bar
75 London Cct, Canberra ACT 2601
 
📍 Lexy Restaurant & Bar
377 Flinders Ln, Melbourne VIC 3000
 
📍 Blackman's Brewery
26 Bell St, Torquay VIC 3228
 
Winner announced soon, stay tuned! 👀

03/09/2026

Bartenders across the country took a crack at reviving Indonesian rum with Nusa Caña Rum. Our job was to drink every single one of them and pick a winner... tough gig hey? 😅
 
So we hit the road! Meeting and tasting as many entries as we possibly could. The standard of drinks was insane, which made narrowing down the winner a genuine challenge.
 
This part takes us through New South Wales and Queensland visiting a few iconic venues:
 
📍 Scoundrel's Rest
2/74 Kembla St, Wollongong NSW 2500
 
📍 Old Love’s
Basement/199 Clarence St, Sydney NSW 2000
 
📍 Dr Gimlette
109 Edward St, Brisbane City QLD 4000
 
📍 Rich and Rare
97 Boundary St, West End QLD 4101
 
Part 2 is live now on our page — Altus Brands

02/09/2026

A hot cocktail is a rare thing. Damien Kos-Beckwith at Blackman's Brewery made one anyway, and Young Coconut, Old Spice closes out our Indonesian Rum Revival finalist series.
 
It comes from bubur sumsum, the Indonesian rice pudding built on coconut, pandan and palm sugar. Damien grew up eating it on childhood holidays in Bali, so this is a memory as much as a drink. Developed in a Torquay winter, which is exactly when you want something warm in your hands.
 
Nusa Caña Coconut anchors it, with a heavily toasted rice syrup, lime and local organic milk split as a milk punch for a velvety body. It gets heated to order under a steam wand and poured into a mini latte glass, arriving looking like a coffee before it clarifies in front of you.
 
Topped with a cold toasted rice foam for contrast, a grating of nutmeg pointing back to the Banda Islands where it all came from, and a crisp rice snack on the side.
 
Island warmth on the Surf Coast. Go get your hands around one.
 
📍 Blackman's Brewery | 26 Bell St, Torquay VIC 3228

01/09/2026

Jordan Taskovski didn’t build this one alone. The House of Monkeys came out of the whole Lexy Restaurant & Bar team throwing opinions at it until it landed, and it’s our latest Indonesian Rum Revival finalist.
 
The idea started with kolak pisang, the Indonesian banana and coconut dessert, filtered through Jordan’s long standing love of horchata. What you get is nutty, creamy and banana forward. Think piña colada, but softer and stranger.
 
Nusa Caña Coconut and Nusa Caña Spiced share the base. The star is a housemade coconut and banana horchata, backed by a hojicha sake cold infused for ten hours to keep the tannins down. Then a coconut syrup made from desiccated coconut, a banana peel syrup that darkens to caramel as it ages, and lime citrate to sharpen the edges.
 
Nothing goes to waste and nothing sits still.
 
This one’s on your doorstep, Melbournians. Go get it before its all gone.
 
📍 Lexy Restaurant & Bar | 377 Flinders Ln, Melbourne VIC 3000

31/08/2026

Indonesian rum was once London’s most expensive import. •Tk• at Dr Gimlette built the Educe to remember that, and it’s the next Indonesian Rum Revival finalist.
 
Batavia Arrack sat at the luxury end of the spirits trade before the world forgot about it entirely. TK’s answer is a clarified Old Fashioned, which keeps the formality of the original while letting the rum sit front and centre.
 
Nusa Caña Coconut is the base and it stays boozy. Clarified mandarin carries it, wattleseed brings a native Australian counterpoint to all that coconut, and cacao adds the decadence, a nod to another ingredient once treated as luxury.
 
Stirred over a large cube, then finished with coconut cream and pandan jelly.
 
Sunsets, temples and waterfalls in a rocks glass.
 
📍 Dr Gimlette | 109 Edward St, Brisbane City QLD 4000

30/08/2026

An island erased itself in 1883, but from that destruction another island was born. That’s where Conor Teevan started for the Krakatoa, our latest Indonesian Rum Revival finalist and the second entry out of Scoundrel's Rest.
 
When Krakatoa erupted the whole island disappeared. But the sea it left behind didn’t stay empty for long. Out of it rose Anak Krakatau, child of Krakatoa. Conor saw the same arc in Indonesian rum, once prized above cognac, then gone entirely, now making its revival.
 
Built in the glass as a highball. Nusa Caña Coconut, a lime sambal cordial, then topped with corn husk smoked pandan soda. Two dashes of saline to sharpen it up.
 
One big rock, one big piece of pandan, and that’s the drink.
 
Second one out of Scoundrel’s. Go try both and vote on your favourite!
 
📍 Scoundrel's Rest | 2/74 Kembla St, Wollongong NSW 2500

29/08/2026

Seven ingredients, one for each fist. That’s the whole idea behind the 7 Tinju of Fury from Martin Lange at Cobbler West End, our latest Indonesian Rum Revival finalist.
 
Marty built it around Pencak Silat, the Indonesian martial art that pulls seven separate styles of movement and culture into one discipline. Distinct on their own, stronger together. The drink follows the same logic.
 
Nusa Caña Coconut leads, joined by young coconut water, pandan, gula aren, young ginger and makrut lime leaf. All of it clarified with goat’s milk in the tradition of an old milk punch, which strips the drink back to crystal clear and gives the rum room to move.
 
Stirred down easy, since the coconut water and rum handle the dilution themselves, then strained into a frozen Nick and Nora.
 
📍 Cobbler West End | 7 Browning St, West End QLD 4101

28/08/2026

Four days. That’s how long Jordan at Rich and Rare spends building a single Subak Silk, our latest Indonesian Rum Revival finalist!
 
There’s a reason for it. The drink started with a family trip to Bali in 2018 and a visit to Ubud, where Jordan saw the Subak system up close. Terraces hand dug into volcanic soil and rock, an irrigation network running since the 9th century. Slow, patient, deliberate work. So the drink refuses to hurry either.
 
Nusa Caña Coconut is steeped with smoked banana leaf, raw vanilla bean and mango skin, then washed in dark chocolate and filtered through jasmine rice. Everything lifting that rum grown in Bali.
 
Served over a big block of clear ice with a dollop of lemon sorbet (also made in-house).
 
Get in and try it while it’s cold!
 
📍 Rich and Rare | 97 Boundary St, West End QLD 4101

27/08/2026

Next up in our Indonesian Rum Revival finalist series: the Red Godfather by Dre Walters at Old Love’s.
 
The name does double duty. Rum once carried serious stature in Java, priced at twice what you’d pay for Cognac, and Bali has long been called the island of the gods. Godfather energy on both counts.
 
Nusa Caña Coconut sets the tone, smooth and fragrant. From there Dre applies densing, blending coconut oil under vacuum to build texture into the charred pineapple sherry and bright, bitter grapefruit sitting beneath it.
 
The red rice used in fermentation sparked the rest. Ginger, lemongrass, curry leaves and sumac go into a reduction, with toasted coconut folded back through for another layer.
 
Curry leaf on the side and you’re all set!
 
Go on then. It won’t drink itself.
 
📍 Old Love’s | Basement/199 Clarence St, Sydney NSW 2000

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54 Hunter Road
Derrimut, VIC
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