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.
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.
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%
A project of pure passion that’s taken years to perfect, and Applewood finally did so with the assistance of Johnny Scott (Mighty Mighty Coffee) - who roasts and grinds the beans for this liqueur.
Applewood Distillery aim to promote sustainability in all they do at Applewood. This delicious liqueur is all about creating a product that may be been otherwise overlooked. How? Applewood create a brandy-base spirit distilled from local winemakers experiments that have gone wry. This project is their way of nullifying all forms of risk winemakers undertake with winemaking experimentation. Cheers to espressocello!
The coffee beans used are imported exclusively from Mexico and cold-brewed. It an intense coffee-hit with a vanilla, chocolate and citrus dominant characters - and a dense palate-weight that’ll stretch in your espresso martini.
500mL | Alc/Vol 20%
Applewood Distillery take our Limoncello perhaps a tad seriously. Made from a safely guarded recipe - two different types of lemons from South Australia's oldest citrus plantation in Lennane Orchards, Montacute Valley, Adelaide Hills. This citrus orchard is believed to be planted 150 years ago.
Why is Applewood's Limoncello important? The lemons are what one might call "UGLY". Yes, they are different sizes and kind of weird looking. Unfortunately, that meant that supermarkets did not want to buy them. So, after trying to sell these ugly little lemons for years, the growers decided to remove the 150 year old trees. To help preserve this historic orchard, Applewood Distillery put up our hands and promised to buy all whole crop to make our delicious Limoncello.
It is a labour of love. Literally! We spend 12 hours hand peeling lemons from the orchard to produce this delicious drop. In fact, they have a family ritual of taking turns to peel a couple of buckets a day. Everyone chips in!
We think all lemons are beautiful and hope you do too. Saluti!
500mL | Alc/Vol 20%
It's an Amaro - a type of bitter/herbal aperitif that have been popular for more than a century - famous for it's use in the Negroni or Spritz. We like to take an Australian-spin on things - and dry aperitifs seem to epitomise a renaissance in contemporary Australian drinking.
It just so happens that seemingly - 90% of all native Australian botanicals are also intensely bitter. Probably something to do with the harshness of our climate - and one native ingredient stood head-and-shoulders above the rest when it came to Økar - Riberries. Otherwise known as Lilly Pilly.
The Riberry's cranberry-tartness, hints of clove and bark-like bitterness make it well-suited for an Australian aperitif. Riberries aren't the only stars in this beverage - alongside we see Davidson Plum, Finger Limes, Lemon Myrtle, Saltbush, Rivermint, Peppermint and Strawberry Gum Leaves (just to name a few!).
500ml | Alc Vol 26%
A Specially crafted taster pack of Australian Craft Liqueurs. Great gift idea for a fellow enthusiast.
- Apricot and Wattleseed Brandy
- Spiced Honey and Wattleseed
3 x 200mL bottles (please note image is only for display purposes)
Maxwell Mead is Australia's famous and favourite honey wine. It is made in simple terms by fermenting pure South Australian honey, creating a beverage brimming with uniquely rich flavours and aromas. Introduced to Australia by Ken Maxwell (1915 - 2004), the Maxwell family is the largest and most successful producer of mead in the southern hemisphere.
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%