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Ruby Bitter is our take on an Amaro.
Consisting of 12 interwoven botanicals creating a complex bitter-sweet balance. Ruby Red Grapefruit, Gentian, Rhubarb and Ginseng Harmonise to offer an earthy citrus driven palate. Ideal as an aperitif or digestive, we suggest a ‘Negroni’ or a ‘Sommelier’s B...
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Aperitif made by a Fig Farm located in the Adelaide Hills (South Australia). 
Willa, the owner of the farm owns 1200 fig trees.  25 years chemical free, Estate grown Figs poached gently to extract the sweet fig aroma, essence, and earthiness.  
 
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Australian Amaro!
A distinctively Aussie Version of an Italian favourite. This bitter apéritif is made from Native Australian botanicals and citrus peels left over from the pressing of fresh orange and lemon juice.
Characterised by forward sweetness followed by a deep, earthy bitterness and hints...
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Australian Spritz!

Tart Davidson Plum and Rosella are balanced by sweet Aussie oranges and a hint of Tasmanian Pepperberry.
Add a splash of soda for an easy Aussie spritz, or combine with a generous pour of sparkling wine and plenty of ice for a cool cocktail that will see you through a hot summ...
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Tasmanian style Pommeau!
Charles Oates is making a beautiful Pommeau considered a Mistelle. An aperitif inspired of the traditional Pommeau de Normandie.
Delicious marriage between Apple brandy and freshly pressed tannin-rich apple juice, Pommeau combines intensity of flavour, sweetness and gentl...
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Sepia Amer is a contemporary aperitif made in Cognac. An homage to the French-style bitters of bygone years.
With a base of roasted French chicory, which provides a full-bodied and lightly bitter canvas, Sardinian myrtle (tannic and spicy), fresh seasonal oranges (smooth and aromatic), angelica r...
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Lobo Cider started with some of their lovely cider, a conversation with a renowned whiskey maker, and a bit of dreaming. 
Sometime later with cider double distilled in the copper pot, then aged in French oak barrels for three years, and careful blending, they are proud to release a superb South ...
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Tasmanian style apple brandy!

The still is a Charentais alembic still, the design used in Normandy (France) to produce Calvados Pays d'Auge. The Charentais alembic still was designed in the early 16th century in the Cognac region of France where it is still used for fine Cognac production. They ...
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Tasmanian style apple brandy!

The still is a Charentais alembic still, the design used in Normandy (France) to produce Calvados Pays d'Auge. The Charentais alembic still was designed in the early 16th century in the Cognac region of France where it is still used for fine Cognac production. They ...
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Château de Laubade V.S.O.P. has a nice golden colour. It is rich with ripe fruits, plum, pastry, vanilla and citrus aromas. On the mouth, it is sweet, delicate and long.A finish of up to 8 minutes.
Age: 6 to 12 years old.
Best served as a digestive or as an aperitif. With a honey sweet curd chees...
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Château de Laubade Intemporel Hors d’Age offers the classic aromas of a fine Bas Armagnac.
Age: 12 to 20 years old.Light amber colour.Candied fruits, spices, vanilla, oak, prune, rancio aromas.In the palate, it is elegant, masculine and powerful.
Best served after a fine dinner, with a Roquefort ...
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Armagnac Tenareze bottled for Mind Spirits in July 2018.
A particularly hot summer offers us quality grappes. The nose, powerful, develops around root notes and a touch of licorice .Soft and elegant mouth that opens on a beautiful length.
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A greedy nose and very expressive. In the mouth, the attack is full of freshness and energy. It evolves on notes of stewed fruit (quince, fig, apricot) ... A lot of complexity and finesse. Finally, a delicate, perfectly melted woody.
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HISTORY
Château de Laubade was built in 1870 in the heart of the noblest area of the AOC Bas Armagnac and is today the premier Armagnac property.
Today, the third generation is actively involved in the quest of excellence of the property, composed of 105 hectares of single vineyard, to make Châte...
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HISTORY
Château de Laubade was built in 1870 in the heart of the noblest area of the AOC Bas Armagnac and is today the premier Armagnac property.
Today, the third generation is actively involved in the quest of excellence of the property, composed of 105 hectares of single vineyard, to make Châte...
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Gin made at the Glen Ewin Estate Adelaide Hills (South Australia). 
Willa, the owner of the farm owns 12000 fig trees.  25 years chemical free, Estate grown Figs poached gently to extract the sweet fig aroma, essence, and earthiness. The gin botanicals and spirit show early on the nose with all ...
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This is a stripped down version of the classic Italian Amaretto, but with an Australian twist!

To make it, White Possum smash apart Australian grown bitter almonds (a by-product of the apricot industry), cook and infuse them in spirit for weeks. This is where they get that big bold marzipan fl...
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Family owned Distillery located in Spring Bay Tasmania.
Botanicals: 11 including 3 local botanicals (Native Bush Pepper, Lemon Myrtle, Tasmanian Wattleseed).
Botanicals are steeped for 24 to 48 hours then additional Juniper and Liquorice Root are vapour infused in the neck of our copper pot still...
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Australian Vermouth from Victoria.
Cinq a Sept is French vernacular for the aperitif time of day. For the uninitiated, Vermouth is a wine based fortified aperitif typically having elements of herb, spice, citrus and bitterness. Most often the wine plays second fiddle to the recipe but with Cinq ...
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Farm distillery. Knocklofty makes its own ethanol from raw sugar. 

Knocklofty Garden Gin is made with seasonal, surplus fruit and berries rescued from local gardens and farms. The fruits and berries are steeped in their gin to provide a unique, natural taste.
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Ruby Bitter is our take on an Amaro.
Consisting of 12 interwoven botanicals creating a complex bitter-sweet balance. Ruby Red Grapefruit, Gentian, Rhubarb and Ginseng Harmonise to offer an earthy citrus driven palate. Ideal as an aperitif or digestive, we suggest a ‘Negroni’ or a ‘Sommelier’s B...
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Our ‘small cask matured’ premium single malt bottled at 46%. This special drop is highly sought after and is not often available. Aged exclusively in 20 litre or 100 litre single casks for the entire maturation in our 1840’s stables bond store.
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Tasmanian Single Malt Whisky. Aged in ex Makers Mark Bourbon Cask
Nose: Immediate sweet notes of vanilla and crème brulee with fruity and herbaceous undertones.
Palate: From a bright and sweet opening the flavours build across the palate to a rich, clean alcohol-driven crescendo culminating in a ...
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 Information about the Cask 62 :


100 litre remastered port cark with heavy char.
Tas Cask Co. remade the barrel.
Westminster grain with one style of yeast.
Fermentation over 5 days.
Alcohol % before distillation was 7.5%
Maturation over two years.
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Tasmanian Single Malt Sherry Cask Matured. 
 
Colour: Dark CopperNose: Caramel & raisinsPalate: Lifted floral notes, caramel and dried fruit sweetness with some whitepepper savory hintsFinish: Delicious long and slightly dry finish which is indicative of some veryfine old wood. A slightly smo...
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Award: Gold Medal – Craft Spirit – American Distilling Institute Awards 2020.
Sometimes love is found in the strangest of places. The chance meeting of a one-eyedmuscle bound sailor with waif of a girl the shape of a toothpick sparked a truly uniquerelationship. At Fleurieu Distillery we name our...
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A year ago, Gareth & Angela Andrews have crossed their Rubicon, a point of no return in their journey from brewery to distillery. They aptly named their second release after that significant milestone. Here then is their Atlantic Crossing. It is the point in their journey where they sail into...
Certification:
Calvados Pays d'Auge (Certified Designation of Origin)
Ageing:
Between 2 and 3 years in oak barrels
Tasting:
First smell: newly picked apples cooked in butter – followed by refreshing hints of mint. After several minutes, frank apple aroma.
Serving suggestion:
Fruity alcohol partic...
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Certification:
Calvados Pays d'Auge (Certified Designation of Origin)
Ageing:
Between 2 and 3 years in oak barrels
Tasting:
First smell: newly picked apples cooked in butter – followed by refreshing hints of mint. After several minutes, frank apple aroma.
Serving suggestion:
Fruity alcohol partic...
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Dominated by Chardonnay, Brut Régence has a great aromatic finesse and embodies Brimoncourt’s spirit and signature. It is a gallant wine all the more seducing with its freshness, round texture and delicately fruity finish. The dominant Chardonnay feature creates a delicate, subtle and very elega...
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Composed of 80% Pinot noir and 20% Chardonnay, the Extra-Brut cuvée is the result of a rigorous selection of the best grapes from outstanding years, in 6 villages classified as Grand Cru. After 4 years spent maturing in the cellar, this 2g wine is the purest expression of the Maison Brimoncourt’s...
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This very fine blend is supremely full and elegant. Generous, fresh and subtle, Brimoncourt Blanc de Blancs is perfect as a distinctive apéritif... A well balanced Champagne, fresh and generous made exclusively from Premiers and Grands Crus Chardonnay grapes. A large majority of vines based in th...
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Its blend is made of 35% Chardonnay for elegance and finesse, 40% Pinot Noir for structure and colour and 25% of Pinot Meunier for fruity aromas. Its delicate porcelain pink robe and its rose, raspberry and bergamot aromas add up to a voluptuous and seductive wine that will impress all tasters. ...
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HISTORY
Château de Laubade was built in 1870 in the heart of the noblest area of the AOC Bas Armagnac and is today the premier Armagnac property.
Today, the third generation is actively involved in the quest of excellence of the property, composed of 105 hectares of single vineyard, to make Châte...
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HISTORY
Château de Laubade was built in 1870 in the heart of the noblest area of the AOC Bas Armagnac and is today the premier Armagnac property.
Today, the third generation is actively involved in the quest of excellence of the property, composed of 105 hectares of single vineyard, to make Châte...
+ ADD
Cancel
HISTORY
Château de Laubade was built in 1870 in the heart of the noblest area of the AOC Bas Armagnac and is today the premier Armagnac property.
Today, the third generation is actively involved in the quest of excellence of the property, composed of 105 hectares of single vineyard, to make Châte...
+ ADD
Cancel
HISTORY
Château de Laubade was built in 1870 in the heart of the noblest area of the AOC Bas Armagnac and is today the premier Armagnac property.
Today, the third generation is actively involved in the quest of excellence of the property, composed of 105 hectares of single vineyard, to make Châte...
+ ADD
Cancel
Château de Laubade V.S.O.P. has a nice golden colour. It is rich with ripe fruits, plum, pastry, vanilla and citrus aromas. On the mouth, it is sweet, delicate and long.A finish of up to 8 minutes.
Age: 6 to 12 years old.
Best served as a digestive or as an aperitif. With a honey sweet curd chees...
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Château de Laubade Intemporel Hors d’Age offers the classic aromas of a fine Bas Armagnac.
Age: 12 to 20 years old.Light amber colour.Candied fruits, spices, vanilla, oak, prune, rancio aromas.In the palate, it is elegant, masculine and powerful.
Best served after a fine dinner, with a Roquefort ...
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Raymond Ragnaud Vieille Reserve is a 20 years old "assemblage" Cognac from Grande Champagne 1er cru. 
Nose: Slightly woody nose with autumn fruits.
Palate: Unctuous and velvety, releasing delicious exotic notes such as cinnamon, ginger and liquorice.
Length: Very long, complex and balanced eau-d...
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Raymond Ragnaud Selection is a young eau-de-vie which enchants with its freshness and vivacity.
Nose: Dominant summer aromas, fresh pear, white peach and lemon.
Palate: Crisp and lively.
Length: Good evolving balance of spices. 
Introduction of the distillery:
In 1860, the family of Raymond R...
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Introduction of the distillery:
In 1860, the family of Raymond Ragnaud owned a small vineyard in the Grande Champagne, the most sought-after area of the quality of its eaux-de-vie which were particulary suited for ageing, planted only with Ugni-blanc and Folle blanche grapes, the best varieties ...
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Gin made at the Glen Ewin Estate Adelaide Hills (South Australia). 
Willa, the owner of the farm owns 12000 fig trees.  25 years chemical free, Estate grown Figs poached gently to extract the sweet fig aroma, essence, and earthiness. The gin botanicals and spirit show early on the nose with all ...
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An intensely aromatic and bold gin!
Bright and spicy notes of pink peppercorns and juniper, balance with the warmth of honey, tonka and vanilla. Pink Pepper Gin is hand crafted and intricately designed to evolve over time, both in the glass and in the bottle.
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Family owned Distillery located in Spring Bay Tasmania.
Botanicals: 11 including 3 local botanicals (Native Bush Pepper, Lemon Myrtle, Tasmanian Wattleseed).
Botanicals are steeped for 24 to 48 hours then additional Juniper and Liquorice Root are vapour infused in the neck of our copper pot still...
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Farm distillery. Knocklofty makes its own ethanol from raw sugar. 

Knocklofty Garden Gin is made with seasonal, surplus fruit and berries rescued from local gardens and farms. The fruits and berries are steeped in their gin to provide a unique, natural taste.
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Orchard Gin
We took out the citrus and substituted quince, aromatic, but in a slightly different way. We grow quinces, but not so much citrus here in Lenswood, the apple capital of the Adelaide Hills. 
Backed up by a pure Juniper note, juniper is essential for a gin, and supported by a blend of ...
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We are very proud to be able to release our new gin. Named after the very person who built Dysart House. After being convicted of embezzlement and serving out his sentence, William Ellis built Dysart House here in Kempton. Home to our distillery where we create our Classic Dry styled gin using 14...
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This grappa is batch distilled in small copper stills in tiny batches from the vinaccia of the Prié Blanc grape.

The strain known as Blanc de Morgex is considered an autoctonous variety of the Aosta valley where it grows as high as 1,200 metres on the steep slopes of Mont Blanc. Amongst the hig...
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This grappa is distilled from the marc of the rare red variety, Petit Rouge!
They use the grape skins from the vineyards on the left of the Dora Baltea river, the 16 Acres of vineyards of the Enfer (Inferno) d’Arvier, the oldest DOC in the Valle d’Aosta, a natural amphitheatre of incredible beau...
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