New rooftop bar Fleet has officially opened on level 22 of the Vibe Hotel Melbourne building and is not only home to one of the city’s most iconic and picturesque views, but also a back bar featuring more than 70 rums.

Award-winning mixologist Grant Collins has consulted and created a drinks list that champions local rum distillers including JimmyRum, Boatrocker Distillery and Queensland’s Beenleigh Distiller alongside an international rum producers from Guatemala, Puerto Rico, Jamaica and Cuba.

A vintage and rare bottle collection, dating back to the 1930s, completes the rum offering at the new Melbourne venue.

Collins said the focus on rum was inspired by growing global interest in the spirit, both served neat as an alternative to whisky, and also in cocktails.

“Recently, there has been a significant resurgence of rum in Australia and globally, with expectation for it to further grow another 3-4% within the next 3-5 years,” Collins said.

“Small and local distillery’s have championed this resurgence and repositioned rum with Australians. They appear to be growing exponentially, showcasing small batch craft rums and unique flavours, which made it an excellent choice when we were deciding on a theme for Fleet.

When it comes to rum-based cocktails, they are served with reverence.

The traditional Piña Colada, as an example, sees pandan mixed with gold and spiced rum, coconut, pineapple, and lime to add fragrant, earthy notes. Meanwhile Fleet’s version of the Hurricane is a perfectly balanced drink featuring gold rum, navy rum, pineapple, orange, lime and passionfruit.

“Fleet’s drinks list takes guests on a journey from forgotten rum classic cocktails through to more modern twists,” Collins said.

As for his favourite Australian rum at Fleet, Collins said his pick was Beenleigh’s award winning ‘Flood Rum’ which was created in the aftermath of Cyclone Debbie in 2017.

Beenleigh Distillery, located on the banks of the Albert River, flooded due to Cyclone Debbie. The team had just put down a rum ferment (usually a 48-to-72-hour process). But the water rose so quickly that the pumps no longer worked, and the ferment was effectively stuck in tanks for a six-month period before they could be repaired. Upon the recovery and operations continuing, the 127 day and 130 day fermentations were distilled and resulted in 12 ex-Bourbon American oak barrels being filled with exceptional aged liquid. 

Beyond rum, guests can also voyage through 50 different gins from international and local producers such as Four Pillars, Bass & Flinders, and Patient Wolf distilleries; fine whisky from around the world; local craft beers; and a selection of wines from the Yarra Valley, Geelong, Mornington Peninsula and surrounds.

There is also a strong list of timeless cocktail classics, signature blends and experimental combinations, all with a distinct Melbourne-style and nautical flavour.

Fleet’s classic Gimlet uses London Dry Gin and sits alongside the classic Negroni plus two surprising Negroni riffs – one which infuses gin with ginger, fresh strawberry and rose buds before its mixed with rosso and Campari to give a light, sweet flavour and subtly spicy ginger finish.

And, in a nod to good old-fashioned hospitality, a martini trolley will be wheeled between tables offering the choice of Classic Dry, Olive Leaf or an Oyster Shell Martini, which uses oyster shell infused gin or vodka to give off savoury notes.

As for the fit-out, Paul Kelly Design (Black Star, Crown Casino) has transformed the hotel’s former penthouse apartments into a chic, 90-person rooftop bar reminiscent of an intimate private suite. 

Kelly’s fun yet sophisticated fit out, with design touches from the 1980s, is complete with amber and dusty pink tones, custom made furniture and a long bar where rum reigns supreme. A wraparound outdoor terrace is decked out with green and white striped upholstery to add a garden party feel, while the retractable roof and glass panelling not only caters to all weather conditions, but frames stunning city views to perfection.