The best

• red wine
• white wine
• champagne
• rosé
• whisky
• spirits
• beer

deals in Australia

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.

Co-created by one of Scotland’s most awarded Master Distillers, Jim McEwan, together with Cape Byron Distillery Co-founder and distiller Eddie Brook are two new Australian takes on a classic Scottish single malt. Many readers will already know of Jim McEwan who has more than fifty years of experience in the whisky business, having worked at Bowmore for 38 years, before overseeing the rebirth of Bruichladdich and most recently helping to get new Islay distillery, Ardnahoe, off the ground. Two editions are on offer: A Chardonnay barrelled limited edition, and this, the Cape Byron 'Original', aged in Scotland's traditional vessel of choice: American oak x-Bourbon casks. Says Brook, “They go together like a match made in heaven. [The whisky is] not overly dominated by the oak, it’s letting the spirit sing, and we’re seeing this marriage.” What partly accounts for the distinctive style is that the pair have resisted the temptation to use smaller barrels to ‘accelerate’ the ageing process. It's the opposite approach of most Australian distillers. “...We’ve got this climate that gives us faster maturation. Now that’s great, but it can also get too much, you can get too much tannin and then over-oaking in your whisky, ” Brook explains. "To avoid this, we only mature in full format barrels, between 200 to 300 litres in size". Specially designed warehousing facilities further offset Byron’s temperature extremes. According to McEwan, another factor is the distillery's proximity to the coast. “Walk down the barrel room... you’re getting that marine character and influence coming through" he says. "That moisture is falling on the oak staves, and slowly but surely, there’ll be a residue of salt and eventually as the whisky moves in and out, as the temperature increases, the alcohol will expand and it will touch the salt, and pull it back, and that brings a unique marine freshness to the spirit – quite different from anything else...” No surprise that McEwan reckons fans of Bruichladdich might taste some similarities in the Cape Byron spirit. “They’re not dissimilar. There’s no peat, [Eddie’s] using American oak, I used a lot of American oak Bourbon casks as well. I’ve used wine casks – and you’ve got all the wine casks there. There’s a similarity there between what I was doing in Islay and what Eddie’s doing here." As for the taste? Can't say there are many like this - either here or abroad - but you can appreciate why McEwen draws comparisons with Bruichladdich. Cape Byron's Original is a creamy, near voluptuous malt that defies its age. Peaches and cream come through with sweet barley and shortbread on the nose. The co-mingling of dried mango and juicy malt with the Bourbon vanilla aspects is nicely done, and there's a spicy edge adding vibrancy. At the finish, more peaches and cream, dried mango and a little grilled pineapple, pepper and coastal freshness develop. It's a whisky less about overt complexity, all about generous mouthfeel and precocious flavour. No doubt that equation will change over time. Right now, the creative forces behind the project have guaranteed one of the more compelling Aussie releases in recent years. Matured for three years in 200 litre ex-Buffalo Trace Bourbon casks. 47% Alc./Vol. Non chill filtered. Batch 001 tasted. Notes from the producers... The colour of a Byron Bay sunset. The palate offers soft vanilla, creme brulee and biscotti characters, layered over distinct notes of pear, coconut and buttery macadamia.

The most famous white Rum in the world, Bacardi is sold in over 100 countries and used in countless cocktails. A light and clean spirit, Bacardi is filtered through charcoal for purity and aged in white oak for character.

Adelaide Hills Distillerys Sunset Gin is inspired by those closing moments in the day that throw panoramic views across the sky. This vision slowly morphs and changes, continually captivating the viewer. Fresh red berries with subtle hints of pine and eucalyptus, further botanical integration adds depth and complexity to give the finish great balance and intensity. Mix with Mediterranean Tonic and garnish with Strawberries & thyme for best serving experience.

Australia's first spiced agricole rum. Designed to reflect the salty coastal rainforests of the North Coast of NSW, Spiced Bam Bam starts as a 3-4 year old barrel aged sipping rum. It is then infused with whole native & traditional botanicals including wattleseed, native ginger, citrus (mandarin & orange), cinnamon quills, Tahitian vanilla beans and sea salt. The result is a softly spiced rum that actually tastes like rum, perfect to sip on the rocks, mix with ginger or in any rum cocktail.

Made with negronis and sun drenched aperitifs in mind, Ink Bitter Orange Gin is our richest, biggest and boldest gin yet. With a huge botanical basket starred by a melange of oranges - bitter, sweet, rescued and peel - Ink Bitter Orange is rich in round citrus oil and shines in any drink. Bitter Orange is highly versatile, with it's approachable palette working beautifully in all classic cocktails.

To create this truly unique whisky, we selectively sourced rare malted rye and the finest malted barley from progressive malt houses, paired them with virgin American oak casks air-dried for 36 months and let it all mature in the maritime air of coastal Sydney. Our preference for malted rye over the far more commonly used unmalted rye affords this whisky a point of distinction evident upon the very first sip. This layered, aromatic spirit offers notes of spiced custard, ginger, stone fruit and baked apple pie with a fresh herbal finish that lingers on the palate.

In many ways Bundaberg's O.P. is similar to the Underproof, but delivers an extra degree of intensity at all levels.

Creamy mouthfeel packed full of rich dark fruits and sweet malt notes, which give way to sweet vanilla and cocoa interspersed with cinnamon spice. The whisky is matured in a combination of French and American oak ex-wine barrels plus finished in rare Morris Muscat barrels, previously used to create multi-award winning Muscat. COLOUR: Deep rich copper with reddish hues. NOSE: Rich with dates, figs and sweetness of dark molasses. PALATE: Well balanced and complex. Dried fig, sweet malt, vanilla and spices with creamy mouth feel. FINISH: Superb oak influence, lovely finish with satisfying after taste that lingers on the palate.

Tasmanian-made copper pot still gin from Pure Origins. Classic juniper berry, earthy and herbal notes give way to aromas of bergamot and lavender with subtle spice and a long finish. A must try for the gin devotee.