Bakery Hill Classic Single Malt
“Just such an easy-drinking, classic malt flavour with a little honey on the back. So stoked that’s it’s made at the end of the street. Fun note: the first time I tried it was a 9am tasting, and when nips of whisky go down smooth at that hour you know it’s a winner.”
Scott Eddington, Arnold’s
Kinglake Distillery O’Grady’s Stand Single Malt
“Kinglake Distillery makes an amazing single malt, which is only improved by an open fire and possibly a hand to hold. It’s warming, classic and incredibly pure.”
Heidi Modra, Pinotta
Forêt Pastis
“If you’ve been to Brico you’d know how much I love pastis, and Charles-Andre Lemire is making such a wonderfully balanced and delicate pastis that in equal parts reminds you of kicking back in a bar in Marseille and thanks to the Australian botanicals also sits right at home.”
Phil Bracey, Brico
“More of a soothing, cleansing sort of a drink, but I’ll say Forêt Pastis. Made in a garden shed in Castlemaine and very good.”
Pat Underwood, Little Reddie Wine
Backwoods Distilling White Oak Rye Whiskey
“Using sustainably farmed Australian grain and distilled, aged and bottled in Yackandandah, it’s a fresher take on the style – super fine and clean but still gives a lovely, warming, round spice.”
Lyndal Taylor, Brae
Beechworth Bitters’ In the Weeds Liqueur
“Michael Ryan has spent the last few years quietly creating some of Victoria’s finest new drinks. Not content with an amazing array of amari, his latest concoction is a local version of one of Europe’s greatest herbal liqueurs. In the Weeds is brilliant on its own chilled, or as we serve it – as part of a Bijou alongside gin, vermouth and bitters.”
Owen Probert, Vex Dining
“As mountain folk have always known, the best way to combat the winter blues and warm the cockles is with the bitter green herbal liqueur. Here, Michael Ryan and co knock it out of the park with a perfectly balanced, Antipodean green fairy of a concoction. The play between the herbal notes, the alcohol and the sugar is perfect.”
Jeremy Shiell, Saeke Wines
Bass & Flinders Ochre Brandy
“A double-distilled brandy from single-vineyard chardonnay in the Mornington Peninsula and blended with five-to-eight-year-old XO brandies. Rich and warm with hints of sweet spice.”
Sean Lam, Atria, The Ritz-Carlton, Melbourne
Kinglake Distillery French Oak Single Malt
“Best served neat but also great in a Sour. A single malt made from scratch in a certified carbon-neutral distillery.”
Zoe Birch, Greasy Zoes
Hepburn Distillery Lyonville Classic Dry Gin
“I’m rather partial to a Martini to warm me on a cold day (any day really) and Hepburn Distillery Lyonville Classic Dry Gin combined with Maidenii Dry Vermouth is my go-to. The fact they make the base spirit is what lifts this gin to create a memorable Martini.”
Bronwyn Kabboord, Du Fermier
Marionette Nocino
“Marionette Nocino has been a favourite at Manzé recently. We used it in a Negroni-ish drink for a bit, and now serve it as a digestif too.”
Nagesh Seethiah, Manzé
Morris Rutherglen Muscat Single Malt
“Hailing from the acclaimed wine region, the wine producers of the same name have turned their hand to spirits. This supple sipper utilises their world-famous muscat casks to impart rich fruit, bright citrus, toffee and dark molasses notes into a quality malt whisky.”
Dave Molyneux, Mr West
Shabooh Shoobah’s house pastis
“I, like all pastis lovers, have been patiently waiting for someone in the spirits world to recognise our underserved community. Sam Steck has been making one that even utilises some botanicals foraged along Merri Creek, and it’s phenomenal: herbal, snappy and dry. Get it at his bar Shabooh Shoobah in Brunswick West.
“More recently, I’ve been willing spring into existence with new entrant Forêt Pastis from Catslemaine. I don’t know much about Castlemaine, but I think we can add a section about pastis to its Wikipedia entry at this stage.”
Mitch Solokin, Eleven Sons Wines
Sunday Distilling Melbourne Dry Gin
“My Friday Martini, ironically, I’ve been making with Sunday’s gin of late. Their Melbourne Dry is crisp and bright, and perfect with the smallest dash of vermouth and a generous twist.”
Celia McCarthy, MDI Wines
The Gospel Solera Rye Whiskey
“The versatility of this whiskey is incredible, from classic cocktails like the Sweet Manhattan, Boulevardier and Vieux Carré, to refreshing highballs, even neat or on a cube of ice. As the name suggests, The Gospel makes use of a five-tier solera system of American oak and Australian red wine barrels to build a spirit of fantastic complexity and versatility.”
Hannah Green, Etta
Redridge Sugar Cane Rhum
“Drinks more like a brandy than a rum, which makes for very pleasant sipping; probably the best Australian rum going at the moment.”
Simon Denman, Old Palm Liquor
Saison Artichoke Amaro
“Dave Verheul weaves his magic in an expertly balanced amaro made by infusing Victorian muscat with globe artichokes. There’s also lavender, cascara, thistle and Meyer lemon. The perfect digestif.”
Lyndal Taylor, Brae
Still Life Spirits Sloe Gin
“A stand-out sloe gin. It tastes like dark berries with a touch of warming peppermint. I like it neat.”
Jasmine Wakely, Vinoshis Beverage Shop
Bass & Flinders Noble Stranger Brandy
“This brandy from Bass & Flinders is outstanding. Made from chardonnay grapes, it’s rich, spicy and textural, perfect to warm you up. It’s not just for grannies – let’s make brandy cool again!”
Cara Devine, Behind the Bar