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 flavour that we love so much. Then they add a pinch of wild Strawberry Gum leaves, harvested from outback NSW, which adds an extra floral boost. Set in the backstreets of Melbourne’s eclectic Brunswick neighbourhood, Ben and Andrew designed and built a distillery big enough to match their dreams, but small enough to remain hands on where it matters. With the help of family and friends, the distillery was built over cullen rose dancing in the moonlight an 18 month period. It features a six metre high continuous column still, designed and built in-house, as well as a bespoke Copper Pot still. Early Scotch-Irish settlers in the USA used rye to make whiskey because barley didn’t adapt to the North American climate. This is where we get that big bold marzipan flavour that we love so much. All of our liqueurs, including Naked Amaretto, are bottled predominantly in recycled glass spirit bottles. These bottles are given a rough massage to strip the labels off, then a hardcore hot rinse and a final polish up before being revived with a new liqueur filled life. They also have a huge range of organic, preservative free wines from Maris, Farm Hand, Glarry’s, and Raw Vine Estate. There are thick marzipan notes but also a smattering of floral, almost herbal aromas, thanks in part to the use of Strawberry Gum. Click on the ‘SEND AN INSTANT GIFT’ button and enter the recipient’s email and a special message, then complete any personalisation fields to customise your gift. Our figs are poached gently to extract the sweet fig aroma, essence, and earthiness. The gin botanicals and spirit show early on the nose with all the fig showing on the palate. Distilling takes place in two stages in two copper pot stills with a capacity of 16 hectolistres. But it was a shame not to be able to buy a locally made one, so we decided to take matters into our own hands and make the first Australian-made Amaretto. For sweetening, they have used a mix of brown and white Australian cane sugar. They don’t add any artificial colours, flavours or preservatives. We’ve been big fans of Amaretto and its marzipan flavour since as far back as we can remember. Made in a similar fashion to a distilled gin, ultra-pure neutral spirit is re-distilled in the presence of 3 grains, rye, buckwheat and barley. The grains sit in the still’s copper botanical basket helping keep the smoky aromas that derive from them in check. Exceptionally hand crafted Okinawa Single Malt reserved in selected North American white oak casks for 8 years. Kura is made from best quality Indica with black Koji unique to Okinawa using traditional production methods of over 600 years of craftsmanship. Complex aroma and mellow taste bring whisky lovers to a different and new concept of true local Japanese Single Malt. We’ve been big fans of Amaretto and its marzipan flavour since as far back as we can remember. |
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