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23rd Street Distillery - Not your Nanna's Brandy

Old chardonnay barrels don’t die but some go to heaven, maturing this elixir that blasts brandy off its doily and into the present millennium. Toasty oak unites single and double pot distillation characters of vanilla, honey and apricot. Mix with: irony.

METHOD

Two years in a mix of French and American oak barrels, mostly ex-chardonnay, impart seductively rich colour, smoothness and length to this new generation brandy. 23rd Street Distillery wanted to give you more, and herein lies the magic of blending. With the addition of single copper pot distilled portions they've added an unexpected lifted brightness.

TASTING NOTES

Fruity aromas evoke apricot and rounded spices, with the richness of oak tannins. Vanillin sweetness on the front palate gives way to vivacious honey and apricot, finishing with soft oak spiciness.

700mL | Alc/vol 40%

$49.99
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Twenty Third Street Distillery is the new incarnation of a 1914 landmark at Twenty Third Street, Renmark. Make the pilgrimage to our spirit distillery, originally built to capitalise on the burgeoning Riverland fruit harvest of the early 1900s. Our site is steeped in history, yet now it also hums with contemporary inventiveness and fresh creative passion.

The original stills at Twenty Third Street had been scrapped. But as fate would have it, we laid our hands on a pair of South Australian-built copper pot stills. Years of hard work, running repairs and relocations have given these beauties a patched, pre-loved patina. Tweaked, tuned and brought back to burnished glory, these fine old girls are the living pulse of our distillery. They add a little well-experienced, knowing sass to every drop. 

Twenty Third Street Distillery is the new incarnation of a 1914 landmark at Twenty Third Street, Renmark. Make the pilgrimage to our spirit distillery, originally built to capitalise on the burgeoning Riverland fruit harvest of the early 1900s. Our site is steeped in history, yet now it also hums with contemporary inventiveness and fresh creative passion.

The original stills at Twenty Third Street had been scrapped. But as fate would have it, we laid our hands on a pair of South Australian-built copper pot stills. Years of hard work, running repairs and relocations have given these beauties a patched, pre-loved patina. Tweaked, tuned and brought back to burnished glory, these fine old girls are the living pulse of our distillery. They add a little well-experienced, knowing sass to every drop. 

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23rd St Gin

23rd Street Distillery - Signature Gin

You’re trying to be nonchalant with your sophisticated botanical gin but all the while tiny explosions of Riverland sunshine tickle your palate. It’s the underlying citrus from fresh local mandarin and lime that makes Twenty Third Street gin a particularly jovial drop.

METHOD

23rd Street's distiller individually infuses ten botanicals including traditional juniper and coriander, complemented by zesty local citrus. Astute blending is key, creating a layered palate and full-bodied mouthfeel.

TASTING NOTES

Aromas are led by juniper, Riverland mandarin and coriander, with hints of spices. On the palate, juniper is closely followed by a mandarin middle and fresh lime on the back palate. Spices support with softness and complexity. Enjoy neat, as the star of a cocktail or mixed with tonic or soda and garnished with citrus.

700mL | Alc/vol 40%

 

$79.99
23rd St - Vodka

23rd Street Distillery - Riverland Rose Vodka

Twenty three thousand rose petals plucked under moonlight, trod by centaurs’ hooves and small-batch infused in virgin vodka. Strained through unicorn tail hair and bottled directly for your pleasure. Aromas of freshly trimmed lawn herald a nuanced, warm palate. Limited edition, obviously.

METHOD

The sweet, yet bold nosed and Valentine-red ‘Mr Lincoln’ petals, along with a smattering of other mixed blooms are gathered, local and dewy-fresh, at the iconic Rustons Roses, Riverland. Macerated over time in cane based vodka, the petals offered up their heavenly essences which have been small-copper-pot distilled to otherworldly purity. The rosy tint is naturally enhanced with the merest pinch of organic hibiscus petal.

TASTING NOTES

The delicate pink blush of a cherub’s cheek. Aromas evoke a summer’s picnic on manicured lawns, hedonistic yet fresh. There’s nothing blousy, fusty or overblown here. Seductive true rose petal flavours hint at vanilla on the front palate, continuing with a rounded mouthfeel and warm finish.

Enjoy neat, chilled or lengthen with a splash of mineral water or tonic.

700mL | Alc/vol 40% 

$73.99
Mr Black - Coffee Liqueur2

Mr Black - Coffee Liqueur

The duo of Tom Baker and Phillip Moore have developed a bespoke method of distilling coffee at their Distillery Botanica, located at Erina, near Gosford in Sydney. Sourcing from Glee Coffee Roasters nearby the distillery has been key to the quality of the final product. ”Working with the local roaster we can talk to them about what's working, different flavour profiles, how dark we want the roast. So having a local supplier really helps,” says Baker, whose also the creator and distiller.

 The liqueur employs the cold drip method of brewing coffee. “We find it gives a richer and sweeter flavour and keeps its integrity,” explains Baker. "The control of oxygen (“the enemy of good coffee”) is fundamental to the process. From the day the coffee is roasted, it comes straight to the distillery. It’s then ground and goes straight into a water and alcohol bath that has all the oxygen removed using nitrogen,” says Baker. “It’s quite involved, but the result of getting all the oxygen out of it means you never get a stale coffee flavour.”

 Tasting note: [BATCH 005 tasted] Opaque deep burnt umber colour with sienna brown edges shows some viscosity. Top note is just-opened-coffee-bag-fresh over heavier aromas of cocoa and cafe creme. After several minutes in the glass the vibrancy drops a notch and the aroma shifts towards bitter dark chocolate. Creamy textured, light to medium bodied palate presents with rich mocha, vanilla and dark chocolate flavours rounded off by a very gently bitter finish to balance. Semi sweet coffee and caramel aftertaste. A judiciously poised and authentic addition to the genre.

700mL | Alc/Vol 25%

$59.99
23rd St Hybrid Whisky

23rd Street Distillery - Hybrid Whisk(e)y

METHOD
Head Distiller Graham Buller collected prime barrels of Scotch whisky and American Bourbon whiskey, with a dream of creating his perfect blend. The Scotch has an average of five years barrel maturation and the Bourbon two, while the final blend has gone back into bourbon barrels for finishing.

TASTING NOTES
Distinctive, unusual, delicious. Toasty Oak like aromas with hints of sweet sherry are lifted and sweetened by floral and fruity notes.
Rounded malt like flavours and the rich sherry characters are evident on the palate, with as toasy oak and somewhat oily nuttiness to the finish. To be savoured neat or with a little water or ice.

THE ARTIST
“With a slight hesitancy in working with colour, I use fine pen on paper with meticulous detail, my aim being to draw the viewer in for a closer look .
I love the simplicity and the restrictiveness of working in black and white, as it requires me to bring something extra out of an image that wouldn't usually be there had a colour been involved.”

700mL | Alc/vol 42.3% 

$79.99