Veuve Capet is the first Vodka exclusively made from Chardonnay grapes (hand-harvested in the famous Côte des Blancs, in French Champagne vineyards). After a fivefold distillation and charcoal filtration, this vodka was assembled with perfectly pure water. Veuve Capet has a unique character, combining roundness and fruitness. Tasting notes : Eye : Perfectly crystal clear. Nose : Rich and elegant bouquet. Fresh, dominated by citrus notes, including grapefruit zest, then evolving to exotic notes of mango and guava. Mouth : Very rich and supple in the mouth. Complex aromas with citrus, the finish is particularly long, dominated by Williams pear notes.

20 20s East London Dry pays homage to our founders birth place and childhood home in East London,Forest Gatein the London Borough of Newham. Distilled using the finest botanicals: Macedonian Juniper, Coriander, Cassia, Angelica, Orris Root, Citrus, Cardamom and Sunshine Coast Macadamia shells.

Made using a tradition family recipe and Queensland barley aged for 7 years in ex redwine reconditioned French Oak barriques with American oak heads. This whisky displays rich luxurious amber colour, sweet honey and spice on the nose. Complex sherry, port and vanilla on the palate. Perfect for celebrating births, weddings, wakes and anything in between.

Reminiscent of slow and salty days, Papa Salt is an easy-drinking gin made for sharing. Native Australian wattleseed and pink peppercorn are brightened with zesty wax flower, hibiscus, citrus peel and a hint of oyster shell. Have it short, tall or straight up. We'll take ours in the sun with soda water and a wedge of orange.

This fruity pink gin with its all natural raspberry infused pink hue has been handcrafted for pure tastebud delight. The zero-sugar pink recipe allows for a balanced gin that isnt overly sweet, making it the perfect base for a summer cocktail or the health conscious gin lover.With a classic juniper forward nose. The palate is balanced with soft raspberry notes, leading to a dry earthy finish from the Native Limes and Blood Orange.

XXII the connoisseurs' range from 23rd Street Distillery explores rare territory with our signature adventurous spirit. This 100% Australian Single Malt Whisky has been patiently biding its time. Australian Pale Malt, distilled in our towering twin copper pots and aged in first-fill ex-Bourbon American oak. Matured to an assertive, balanced complexity over four Riverland summers. Due to its Southern hemisphere birth, swirl anti-clockwise in the glass to waken its slumber and unlock sensory treasures including honey, tangerine, cardamom and brioche.

Distilled in Melbourne. Brogans Royal Blood Gin is the savoury sensation that is her navy strength gin. Something a bit special, complex with a lingering cardamom heat, at 57.2% it has a bit of a kick. Herbal aromas and flavours from the rosemary and bay leaf are seasoned with Australian sea parsley, saltbush and roasted wattle seed giving plenty of good mouthfeel. Tasting Note Juniper forward, dry, slightly citrus, and extremely savoury. With herbal and aromatic characters of fresh vapour distilled rosemary leaf, supported by bay leaf, olive leaf and black peppercorns, that are amplified by the Australian natives of spicy mountain pepper leaf, fragrant and savoury salt bush and salty sea parsley. A bold amount of roasted native wattle seeds lengthens the finish and exaggerates the heat of green cardamom. A winner in a dry Martini and a Dirty G&T with a slice of apple to garnish.

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.

They say, "Made from award-winning gin steeped with premium shiraz grapes, Shiraz Gin has a nose of pepper, spices and blackcurrant with a sweet, complex and full-bodied palate overlayed with hints of raspberry." The Australian Distilling Co.'s spirits are inspired by the here and now - the distinct cities and regions of Australia. By partnering with local distilleries, they have crafted gins that embody the unique spirit of that place, its landscape and people.

The Signature expression shows bright topaz hues on appearance which open a door to orchard fruit profiles, macerated black cherry and biscuit notes balancing the zest of marmalade jam, lingering cocoa and dark-berry flavours. Prize winning fortified barrels impart an unrivalled finish of intense dried fruit with a supremely rich depth of character. COLOUR: Bright Topaz Hues NOSE: Orchard fruit profiles, macerated black cherry and biscuit notes. PALATE: Extremely well rounded with a pleasant mouth feel. Zesty marmalade jam, lingering cocoa and dark-berry flavours. FINISH: Prize winning fortified barrels impart an unrivalled finish of intense dried fruit with a supremely rich depth of character that lingers on the palate.