If you enjoy a drink, you may not know the difference between a good tipple and a poor one. Masked by mixers and clouded by conflicting flavours, it can all just seem like liquor after awhile. Alas, the Australian spirit scene is burgeoning, blooming botanicals and other infusions that beg for a taste.
What better way to learn the ropes than from the experts themselves? Here’s just where to do it, a sneak peek behind the scenes of the mechanics of distilling. Pour us a glass and we’ll be right over.
Where chocolate and whisky are crafted under the same roof, Corowa Distillery brings a wizardry of skill to produce their tasty wares. Converting an old flour mill to their brewing home, the time gone by charm of the venue is not to be missed. Stop for hot chocolate to warm you up for a period of tasting, then watch the malt infused with a glass in hand. It would be rude not to take a bottle home, or if you’re so inclined a whole barrel.
When you make the best craft whisky in the world, as awarded by the San Francissco Spirits Awards this year, you can’t open the doors to your distillery all year round. A lab full of malt wafting about and an air of Melbourne nonchalance, an urban brewery unlike any other. Luckily for you, their open day is coming right up, on November 26th so you can see the inner workings all for yourself. Food matching, experts a plenty and tours buzzing about, you’ll want to stay a little longer that’s for sure.
Priding themselves on their outback spirit, this rum distillery is a little different. No fancy label, no gimmicks, just – in their own words – dinky-di Kimberley spirit. They’re the only rum purveyors in the state, and as you’d expect their pretty outstanding at it. Their champion rum comes with an oaky base and tropical flavour, thanks to the location. Head to the ochre barn and tour it for yourself.
Think you know your gin? Think again. Taking on a workshop at McHenry Distillery will show up any expertise you may have on the tipple, ten-fold. But at least this time you’ll be eager to do your homework. Try all subsets of gin, navy, barrel aged, London dry and sloe. See the cooking process from first bubble, then by the end swilled by you. Craft your own personal flavour of gin too, with a little fragrance from locally sourced botanicals. You’ll be a distiller by the end.
Image source: News Week Korea, Time Out, The Gin Queen.