explore Monkey 47 Gin

Once upon a time, a cricket-loving Wing Commander from the RAF, who grew up in the magical city of Madras and moved to Germany after the War, met a monkey called Max at the Berlin Zoo. He decided (unsuccessfully) to become a watchmaker and finally disappeared into the Black Forest to make gin. It is…

Beluga Vodka Enjoy it Neat

Remember the days when vodka was everywhere? Seems eons ago. Then along came the gin tsunami and vodka seemed all washed up. Vodka still does okay, though, especially in cocktails.  Great vodka is more than worthy of your attention as a sipping spirit. For me, a small glass (it becomes too easy to knock off…

The ‘best dram’ – Glenfiddich Grand Cru

Glenfiddich is one of the most beloved of all Scottish malts. They began more than 150 years ago with William Grant, a bookkeeper at the Mortlach Distillery with a dream of making the “best dram in the valley.” At 47, Grant quit his job and purchased a copper pot still and associated equipment. He, his…

Archie Rose Hand Sanitiser

A month or two ago, if someone told you a distiller was going to produce hand sanitiser as an auxiliary business to their normal production of spirits, you would have thought it a bit of a headscratcher. If I added that the first run was 4,500 bottles and they were selling at twenty bucks a…

Two Tequilas You Need to Try

WORDS KEN GARGETT Tepid as rain off a rusty roof. One of my more favoured descriptions of tequila. Fair to say that I am perhaps not the most avid fan of this Mexican spirit. And yes, a bad experience, about which nothing should be put in print. The Eagles’ ‘Tequila Sunrise’ is not my favourite…

Four Pillars Go the Whole Hog

If you’re a gin fan, you’re going to love what the team at Four Pillars Gin are cooking up. Joining the Australian craft distillery is Melbourne chef and all-round top bloke, Matt Wilkinson. Matt will be responsible for developing and overseeing all of Four Pillars’ Made from Gin products. He will be creating a menu…

How To Make An Old Fashioned

With World Whisky Day this weekend what better way to celebrate than with a classic Old Fashioned. Here’s our step by step guide. Step 1: Add a sugar cube to an Old-fashioned glass and hit it with 2 dashes of Angostura bitters. Step 2: Add a bar spoon of cold water and break down the sugar cube…

You’ve Got To Try The Bloody Shiraz Gin

Back by popular demand, Four Pillars Bloody Shiraz Gin will be available June 1. The sell out gin is traditionally a blend of Yarra Valley Shiraz grapes and Rare Dry Gin, however this year some grapes were selected from other Southen Victorian regions. Like the 2018 vintage, the 2019 vintage followed the same principles, harvesting…

NOLA Smokehouse and Bar – The Place To Be This World Whisk(e)y Day

Just in time to celebrate World Whisk(e)y Day next Saturday (18 May) NOLA Smokehouse and Bar in Barangaroo has just unveiled a new whiskey lounge. Housing over 700 bottles, they’ve just added 80 new bottles of American Whiskey valued at $15,000. Which is the largest selection in the whole of Australia. What makes this bar…

Copper Dog: Capturing The Spirit Of Speyside

Copper Dog is named after a device created in the 18th century by distillery workers to swipe whisky and take home. Made from a piece of copper tubing, it had a penny soldered to one end and a cork in the other. Making it easy to sip and refill, it never left its owner’s side….

Score A Bottle Of JT Bundaberg Rum Before They Sell Out

Diehard footy fans are busting to get their hands on the new release of Bundaberg’s Rum, released by Johnathan Thurston himself. This limited-edition batch has been unveiled in commemoration of his legendary career in becoming a renowned NRL player. The collaboration between Johnathan Thurston and Bundaberg Rum has taken 5 years in the making to…

ArchieMite Buttered Toast Spirit

Archie Rose Distilling Co. is launching a limited edition ‘ArchieMite Buttered Toast’ spirit. Inspired by one of Australia’s much-loved breakfast spreads, the liquor is highly experimental for the brand. Created by using a combination of individually distilled ingredients such as Pepe Saya, Sonoma sourdough toast and selection of blended yeast-extract spreads (“mites”). They’ve managed to…