Fleurieu Distillery - The Bivouac Single Malt Whisky - South Australia 48% 700ML
In our whisky journey there have been pivotal points.
In 2017 our second ever whisky release, a peated single malt called ‘The Rubicon’ signalled our point of no return in the transformation of brewery to distillery. In its own way this was a start of a whole campaign of releases which brought us both national and international trophies and gold medals with each step of the journey.
The French word ‘bivouac’ was originally a military term where an additional watch was put in place in order to increase military or civilian vigilance at an encampment. These days the modern use of the word is to describe a temporary camp or make shift rest point in an expedition or campaign.
So then… four years later, we have released The Bivouac, as an acknowledgement of reaching another pivotal location. A temporary resting point in our distilling journey before launching our next campaign and exploring new horizons.
As much as life is about the journey – it is the people you meet along the way who make the adventure memorable. We invite you to continue the journey with us and to live a life less ordinary as together we forge new paths ahead.
Bring on the Spring offensive!
Bivouac Tasting Notes
48% alc/vol, available in 700ml bottles only and limited to 400 hand-numbered bottles.
This whisky is a vatting of a 2nd fill Tawny barrels along with Apera and PX casks making a delightful vatted whisky with combined influences from French and American oak barrels.
Colour – Bright polished copper in colour
Nose – Hints of dried fruit, golden syrup and orange rind.
Palate – Light toffee characters, sweet stone fruit and a spice mix of cinnamon, nutmeg and allspice.
Finish – Medjool dates and tamarind with sweet tangerine over a maritime salt finish
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 are poached gently to extract the sweet fig aroma, essence, and earthiness.
The fresh fig aromas and gin botanicals are immediately pr...
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...
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...
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...
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...