1870 - Edition 1

Celebrating Whisky, Women & Wine –Exploring the Changing Face of Drinks

Alcohol has been a part of human culture for thousands of years. From ancient civilisations to modern times, alcohol has been consumed for a variety of reasons, from religious and social ceremonies to selfmedication and relaxation.

Historically, alcohol has been viewed as a male-dominated domain. Men have traditionally been associated with drinking beer, whisky and other spirits, while women have been associated with drinking wine or ‘lighter’ drinks. This divide has been perpetuated by media and marketing which often use gendered language and imagery to sell alcohol.

However, the world of alcohol is changing, and women are playing an increasingly important role in this evolution. As women assert themselves as equal partners in all aspects of life (including drinking!) the gendered stereotypes that have long dominated the liquor industry are being challenged. Women are proving that they are just as capable of creating, appreciating and enjoying liquor.

Here we aim to introduce you to a few of our favourite, and most knowledgeable and passionate makers. We’ve asked our talented creators to share their achievements, challenges, role models and best pieces of advice with us to help shine a light on some of the wonderful brands and people with which we interact.

We’re passionate about the liquor industry, the brands and individuals who make it so great and we hope to inspire others to get involved.

Liquor Team

As society continues to fight for gender equality, we aim to provide insight and awareness of the women who play an important role within our liquor industry and hope to encourage other motivated and passionate women to seek a career in the industry we love.

Here's some helpful links if you're looking to get started.

Want to work in the liquor industry? If you're going to work in a place that serves alcohol you will need to undertake training. RSA - the Responsible Service of Alcohol.

WOMEN OF AUSTRALIAN DISTILLING

By using your Ritchies card you can support these organisations:

In the future, there will be no female leaders. There will just be leaders.”

Sheryl Sandberg

VIC RSA TRAINING

NSW RSA TRAINING

Ritchies

Meet the makerS

Dr. Anne Brock

Educated at Oxford University, Anne achieved a PhD in Organic Chemistry from St. Catherine’s College before embarking on a career as a gin distiller. During her four years at Bermondsey Gin Ltd she managed the distillery build in London and took over production of their two gins from a contract distiller. She was solely responsible for gin production as well as overseeing the day to day running of the business.

In 2017 Anne became part of a team in Goa that set up India’s first craft gin distillery, leading the recipe development of two gins – Greater Than and Hapusa.

Joining BOMBAY SAPPHIRE as Master Distiller five years ago, she now heads up

a team of distillers who are responsible for the quality of every drop of BOMBAY SAPPHIRE, BOMBAY SAPPHIRE PREMIER CRU, BOMBAY BRAMBLE and BOMBAY CITRON PRESSE. As part of an innovation team, with BOMBAY’s Master of Botanicals, Ivano Tonutti, she continues to build a pipeline of Limited Editions for BOMBAY SAPPHIRE, including BOMBAY SAPPHIRE English Estate in 2019 and BOMBAY SAPPHIRE Sunset in 2021.

Anne has been on the board of Directors at the Gin Guild since 2015 and was the first female Grand Rectifier of the Guild from 2019-2021, an honorary position held for two years. She has been named on both the IWSC and WSET’s Future 50 list and was named Master Distiller of the Year in the Icons of Gin 2022.

In the distilling world, if I'm honest, I think it’s helped me because I've stood out. When I'd turn up to gin events, I'd be one of, if not the only, woman in the room.”

CLICK TO HEAR FROM DR. ANNE BROCK

World famous gin in its distinctive blue bottle. Every drop contains 10 hand-selected botanicals from exotic locations around the world. Master of Botanicals, Ivano Tonutti, doesn't just go the extra mile, he goes an extra thousand miles. Once the finest botanicals on earth are hand-selected there's no way we're going to boil them… we gently vapour infuse them to capture their bright, vibrant flavours.

PREMIER CRU GIN 700ML

Discover the bright, bold citrus notes of sustainably grown Spanish Fino Lemons, Mandarins and sweet Navel Oranges from Murcia. A celebration of nature's finest flavours. During the late season's annual harvest, using techniques passed down through generations, our dedicated suppliers and farmers handpick and hand-peel each fruit at it's most ripe and allow them to dry naturally under the Mediterranean sun. This smallbatch gin is an exquisite liquid with endless creative possibilities.

A bold gin, bursting with the 100% natural flavour of freshly harvested blackberries and raspberries. No added sugar and no artificial flavours delivers the perfect colourful yet sophisticated gin. Best enjoyed simply with tonic, poured over ice and garnished with a squeeze of lemon.

bombay sapphire premier cru french 75

INGREDIENTS

– 35mL Bombay Sapphire

Premier Cru Murcian

Lemon Gin

– 75mL Brut Champagne

– 15mL freshly squeezed lemon juice

– 1 1/2 teaspoon white sugar

Garnish: lemon peel twist

METHOD

Add fresh lemon and sugar to a cocktail shaker and stir to dissolve. Add Bombay Sapphire Premier Cru and fill with ice. Shake well and then strain into your Champagne flute. Top with chilled Champagne. Stir slowly and garnish with a lemon peel twist.

A vibrant gin bursting with the taste of freshly squeezed Mediterranean lemons, made from an 100% natural fruits infusion with no added sugar. A new creative expression inspired by the flavours of the classic Tom Collins cocktail. A zesty spirit that's easy to mix.

BOMBAY SAPPHIRE GIN 700ML

BOMBAY SAPPHIRE BRAMBLE GIN 700ML

BOMBAY SAPPHIRE

BOMBAY CITRON PRESSÉ GIN 700ML

Dr. Rachel Barrie

I was surrounded by distilleries where I grew up in Aberdeenshire, North East Scotland. After I graduated from university with a degree in Chemistry in 1992, I started my whisky career as a researcher for the Scotch Whisky Research Institute and worked in whisky for 25 years before joining Brown-Forman in 2017. One of my biggest challenges I face is that I can’t sample enough whisky! The world of flavour keeps expanding - there is always so much more to learn and explore!

I have so many career highlights that I’m proud of. Creating and launching the new Benriach portfolio was one and launching The GlenDronach Age 50 Years was another. It was an honour to see bottle No. 1 being auctioned as part of the inaugural Distillers’ One of One Auction, raising a total of £40,000 with proceeds going to support disadvantaged young people in Scotland.

I’d advise others to embrace their education. Stay curious, enter work placements, seize every opportunity that life offers, and never stop learning. My goal is to ‘never stop improving’ the world we live in, through creating beautiful and delicious whiskies that enrich life, through flavour, storytelling, making connections with and understanding people across geographies and demographics, breaking down barriers through understanding different perspectives, and creating whisky moments that captivate consumers. I want to create a more diverse and inclusive world of single malt drinkers, inspiring others to explore and experiment, and create their own world of flavour.

My early career mentor was the late, great Dr. Jim Swan who was hailed as the ‘Einstein of whisky’ and remains one of the most important and influential figures in the industry to date.

Meet the makerS

The hallmark of the GlenDronach craft is the marriage of robust Highland spirit with the finest Pedro Ximenez and Oloroso sherry casks from Andalucia in Spain. Each distinctive expression offers the signature richly-sherried and complex character.”

THE GLENDRONACH 12 YEAR OLD 700ML

This superb richly sherried single malt is matured for at least 12 years in a combination of the finest Spanish Pedro Ximinez and Oloroso sherry casks. Natural colour and bottled at 43%, the GlenDronach 12 year old is a sweet, creamy dram.

Tasting Notes

Rich, creamy silky-smooth. Warm, rich oak and sherry sweetness, full mouth feel, raisins and soft fruits. Spicy with medium length and a dry finish.

How to drink it?

Try it neat. Cleanse your palate with cool water between sips. Some people also add a few drops of water to their whisky, which can open up the flavours as the liquids combine. Experiment to see what works for you.

CLICK TO PURCHASE

Meet the makerS

Katherine Brown

Katherine Brown is the fourth generation in a long line of winemakers, and the first female winemaker in the Brown Brothers family. Brown family have been making wine for over 120 years, and while Katherine always had a love for wine, for a decade she thought she’d always work in marketing, taking on sales and marketing roles early in her career. At 27, Katherine went to back to university to study all she could about winemaking. Being a mature age student is never easy, but Katherine insists it’s never too late to learn something new and to take it seriously.

“If you think about it, when you’re in your 30s, you’re only one third of your life. You really do have the time to take six years out of your life to retrain. Even if you’re learning something new at 50, you still have half your life to enjoy your skills. You’ve still got so much more time to follow a passion. If you’re really focused on a goal, then you don’t mind sacrificing those things at all. If you’re going to change direction, you have to do it 150 per cent. You don’t just change careers without getting background knowledge. Learn everything you possibly can, and then do what it takes.”

“You need to communicate with your friends and family about your goals and what support you need so that they fully understand what you’re going through, and even forgive you if you miss a 30th birthday.”

Fourth-generation winemaker

Katherine Brown is keeping the family at the cutting edge.

Growing up working in the family business, Katherine says the three sisters have always thought working together was normal. "Working in the cellar door even before we were old enough to serve wine, we would be filling up olive bowls and helping out. All we know as sisters is working together and trying to build something together.”

The fourth generation of a business that has been heavily male-dominated, Katherine feels Grandmother Patricia is up in heaven having a good laugh. “She was always such a great leader of strong women. For someone of my Dad’s generation being all

boys - four brothers working together - to have a generation that is very female-heavy is just fantastic.”

As for the next five years at Brown Brothers, Katherine says there are some really interesting trends at the moment, particularly low and no-alcohol wines.

“Twenty years ago when I was starting out in my career, I would never have thought I would be making non-alcoholic wine; that is something we are definitely working on and we are excited as to where that market is going.”

BROWN BROTHERS MOSCATO 750ML

This versatile wine is an ideal accompaniment to any occasion whether it is served with or without food; as an aperitif or table wine. Try it with a platter of soft cheese and fresh slices of Granny Smith apple. Or for something different, Brown Brothers Moscato is fantastic with Vietnamese rice paper rolls. The aromatic lift of Moscato complements the spices while the sweetness balances the chilli heat.

BROWN BROTHERS SHIRAZ, MONDEUSE & CABERNET SAUVIGNON 750ML

The iconic SMC adopts the original winemaking technique of John Charles Brown, where the three varieties are co-fermented. This method creates a unique wine that blending cannot achieve, resulting in a rich and powerful profile. Concentrated dark fruit and spice flavours complement an intense palate with distinctive bold tannins and fantastic length of flavour. Peak drinking until 2029.

So what does a winemaker do in their spare time? Very passionate about fishing, this keen fisherwoman recommends pairing a Fiano with smoked trout.

Wine adventures since 1889. One of Australia's First Families of Wine, built on tradition - but not a traditional wine company.

Patricia's Story

Patricia Brown

The woman behind the label Patricia was only slight in stature, but she made up for it with her tenacious spirit.

Our “unofficial CEO” and driving force behind the growth, prosperity, and culture at Brown Brothers, Patricia was an inspiration to all who knew her. And just like our memory of her, these wines are distinctly unique and full of life – built upon the core family values that have been passed down through generations.

BROWN BROTHERS

PATRICIA BRUT 750ML

Our matriarch Patricia Brown dedicated 60 years of her life to Brown Brothers, and we named our finest range after her bold and generous spirit. This exceptional Pinot Noir and Chardonnay Brut is for Patricia – and her kitchen table, around which we gather each morning. Just like our memory to her, this wine is full of life.

The fruit was sourced and handpicked from some of the highest quality vineyards in the King Valley that deliver natural acidity and delicate flavour. Extended aging on lees has allowed this traditional method sparkling to develop a fine bead and complex characteristics, delivering delicate creamy flavours with an incredibly clean finish.

From Our Family To Yours

A NOTE FROM ROSS BROWN

“It was our task to ask our mum if we could put her name on the bottle. She agreed with one condition; they better be bloody good!

So the Patricia range of wines is the best of the best: the best winemaking with grapes from the best vineyards. And, if the wine doesn’t meet our standards, we don’t put mum’s name on it.”

Ross Brown EXECUTIVE DIRECTOR

PATRICIA NOBLE RIESLING 375ML

Recommended food pairings:

The complexity, richness and elegance of this wine make it a delicious partner to desserts such as vanilla bean and salted caramel semifreddo or a baked lemon cheesecake. It is also a perfect match with cheese platters – including strong flavoured blues and pungent washed rind styles, or with a rich paté at the start of a great meal.

The palate lingers initially with that glorious sweetness but then with a drying acidity that completes a lip-smacking feel. Half a bottle is simply not enough.”

97 POINTS, RAY JORDAN winemaker Cate Looney

Slowlambroasted shank with

Balsamic & Honey

Patricia's Table Head Chef Jarrod Kelley put together this delicious lamb shank recipe designed to go well with a powerful red like Durif or Shiraz.

INGREDIENTS METHOD

– 4 lamb shanks

– 4 tablespoon olive oil

– 8 eschallots, peeled and cut in half

– 1 bulb garlic, cut in half horizontally

– 2 cups red wine

– 1 cup balsamic vinegar

– 2 cups chicken stock

– ½ cup honey

– ¼ cup tomato paste

– 6 sprigs rosemary

– 1 bunch parsley, finely chopped

– 2 lemons zest

– 2 cups cous cous

wine match

4 Serves 1 hour prep. 4 hours cook

1. Preheat oven to 160°C or 150°C fan-forced.

2. Heat oil in the base of an ovenproof dish.

3. Season lamb shanks with salt and pepper, and sear in the hot oil.

4. When shanks are browned all over, remove them from oil and set aside.

5. Add shallots and garlic to pan and gently sauté.

6. When shallots and garlic have softened a little, add tomato paste and cook for 2 minutes.

7. Add the red wine to the dish and bring to the boil.

8. When the wine has boiled add vinegar, stock, honey, rosemary and reserved lamb shanks.

9. Cover dish with foil & pop into the oven. Cook for approx. 4 hours or until lamb shanks are tender.

10. When lamb shanks are cooked, remove shanks from liquid and return the dish to the stovetop.

11. Reduce liquid until slightly thickened.

12. Prepare cous cous as per packet directions.

13. Place lamb shanks in serving dish and pour over the reduced glaze, sprinkle with the chopped parsley and grated lemon zest, serve with cous cous on the side.

BROWN BROTHERS LIMITED RELEASE

DURIF 750ML

Durif is a wine that is famous in North East Victoria. Bred by Dr Francois Durif in the 1880’s, the grape is characterized in the vineyard by its small berries, tight bunches and its ability to produce deeply coloured, highly flavoured, tannic red wine.

Brown Brothers first vintage of Durif was in 1989 from Rutherglen fruit. We then went on to plant at our Heathcote vineyard producing wine from this fruit in 2003.

We continue to produce a successful wine from the Heathcote vineyard. The Heathcote region is ideal for growing Durif, where the warm conditions through summer and autumn allow the grapes to ripen and develop dark colour and rich flavour.

The wine is a favourite in the cellar door and the winemaking team has a soft spot for it, especially seeing a line up of past vintages.

Vietnamese style chicken rice paper spring rollS

wine match

Vietnamese style chicken rice paper spring rolls are fresh and light rice rolls filled with delicious mint and coriander leaves, spring onion and cucumber. Complete with hoisin sauce and toasted peanuts for a delicious combination of flavours.

4 Serves

20 minutes prep. 10 minutes cook

INGREDIENTS METHOD

– 500g Ritchies minced chicken

– 1 tablespoon sesame oil

– 1 tablespoons fish sauce

– 2 garlic cloves, crushed

25g dry rice vermicelli, cooked following the pack instructions

– 1 Lebanese cucumber, cut in fine strips

– 1 carrot, peeled and cut in fine strips

– 4 iceberg lettuce leaves, thinly sliced

– 3 spring onions, sliced

– ½ cup mint leaves (Vietnamese mint if possible)

– ½ cup coriander leaves

– 12 rice paper rounds to serve

– ¼ cup roasted peanuts, crushed

– ½ cup hoisin sauce

– Iceberg lettuce leaves

– Vietnamese mint leaves

1. In a wok or large frying pan on a very hot flame add the oil and fry the chicken with the garlic. Stir rapidly and break down any lumps until cooked through. Season to taste with fish sauce (1 tablespoon should be perfect but add more if you need to), and allow to cool.

2. In a large bowl mix the chicken, vegetables, vermicelli and herbs until really well combined.

3. Set up a flat, damp and clean tea towel on the bench to roll your spring rolls on and your serving dish. Using a large frying pan or shallow bowl filled with warm water, soak the paper rounds 2 or 3 at a time, for about 30 seconds until soft.

4. As they soften transfer them one at a time to the damp tea towel. Lay them out flat and place 2 tablespoons of the chicken mixture on the side of the circle away from you. Roll the top edge over the mixture and then pull the sides in to the same width as the mixture. Place a few herb leaves at the bottom of the rice paper (so they show through the rice paper in the finished rolls) roll as tightly as you can and transfer to the serving dish. Repeat until all the mixture has been used. Keep covered and chilled until you are ready to serve them.

5. Serve with hoisin as a dipping sauce, scattered crushed roasted peanuts and extra lettuce and mint leaves to wrap them in.

Meet the makerS

6th Generation Yalumba Family Member

Jessica Hill-Smith

A generational descendant of Yalumba’s founder Samuel Smith, Jessica was destined to be involved in the family business. With the winery as a giant playground for Jessica and her two sisters, she spent the weekends roaming the winery and vineyards. While never sure what her future might hold, there was no denying the intrinsic value of growing up in the vineyard played in determining her path into the family business.

After being encouraged to gain experience outside of the family business in 2019, Jessica returned to the Barossa and became the sixth generation to enter the family fold, aligning with the winery’s 170 year anniversary.

“For me, International Women’s Month is about celebrating the women that have paved the way for us to make it in the wine world.”

Yalumba

Yalumba started with the planting of vines in 1849, by founder Samuel Smith. Under the moonlight, in the heart of the Barossa, he set in place not just the first of many generations of vines, but a philosophy that still holds true today. A genuine respect for the land and a willingness to venture into the unknown. We have always had a deep connection to the Barossa.

Our long-term vision is manifested in our marble and sandstone Clocktower; a solid monument to our commitment to the region. Our Yalumba Cooperage also shows this passion. It is where we continue the proud tradition of crafting oak barrels and it is the only one of its kind in the Southern Hemisphere.

We have always strived to innovate and reduce our impact on the environment. We have the largest solar system in any Australian winery. We have won 43 accolades for our sustainable practices over the years, including the International Award of Excellence for Sustainable Wine Growing & the International Green Apple Gold Award.

We want to make sure that future generations will continue to make great wine with minimal intervention, for many decades to come.

I’ve been lucky enough to be surrounded by rockstar women!”

A note about corkS

Why Use Cork?

"Every wine we craft is an individual, with a unique personality and different needs. We care about our wines, how they will be appreciated and where they will be shared, and all these thoughts are part of our decision whether to close a wine under cork or screw cap.

Cork is a natural product that has been successfully used for over 300 years as a closure for many of the great wines of the world. Fittingly, all our premium red wines in our Rare & Fine collection have cork closures."

At Yalumba, we use both cork and screw cap across our range of wines for a multitude of reasons. Our decisions are made ‘for the love of wine’, with a goal to deliver our wines in a package that provides a memorable experience. Yalumba is a supporter of cork, a natural product that has been successfully used for over 300 years as a closure for many of the great wines of the world. We are a company that respects tradition and also embraces innovation.

Is Cork Eco-Friendly?

Cork comes from the Cork Oak Tree and is entirely natural, renewable, recyclable and biodegradable. These Cork Oak forests offset a significant amount of CO2 every year. Cork is extracted by removing the bark from the trees which leaves the trees and ecosystem unharmed, making it one of the most highly renewable and eco-friendly resources on the planet.

How Do I Store Wine With A Cork?

Bottles should be stored on their side to keep the cork wet. Storage temperature should also be as constant as possible, ideally between 17-19 degrees Celsius. As with all wines, the bottles should be stored away from light.

YALUMBA THE SIGNATURE

750ML

Encompassing everything our family stands for and the perfect representation of our history and ethos, The Signature is a sentimental favourite. A classic Australian blend of Cabernet Sauvignon and Shiraz, the first vintage release of The Signature was in 1962. Since then, this outstanding wine has acknowledged more than 57 Signatories; people who have enhanced the traditions and culture of Yalumba.

What Do I Do If The Cork Crumbles?

A good quality cork screw is important, particularly with older corks that may become crumbly. If a cork does crumble, remove it as slowly as you can which will limit the breaking. If pieces fall into the wine, careful decanting or even straining through a wine sieve or unbleached cheese cloth may be required.

The Caley is the pinnacle of a long winemaking journey of excellence, that rightfully honours Yalumba’s most adventurous son, Fred Caley Smith. A blend of Coonawarra Cabernet Sauvignon and Barossa Shiraz, The Caley is a classic marriage of two noble varieties and two great Australian wine regions. Very deep, dense red. Showcasing expressive, fragrant aromatics of blackcurrant and dark cherry with cool iodine notes merging into savoury, leafy hints, all typical Coonawarra Cabernet Sauvignon. A defined, composed and very inviting wine with succulent Shiraz throughout. Medium to full depth with a densely layered structure delivering a prominent yet silky tannin profile.

YALUMBA THE CALEY 750ML

Meet the makerS

Leanne De Bortoli & Kate Webber

My grandfather started De Bortoli Wines in 1928 with the intent to make wine part of everyday life; affordable and enjoyable to all. That is still our philosophy today that our wines can be enjoyed across the board with good food, good friends and family.

I have lived in the Yarra Valley for the last 30 years with my winemaker husband Steve Webber and this is where our two daughters Kate and Sally were born. You can’t imagine how delighted I was when Kate joined the winemaking team three years ago. Expect to see some exciting new projects in the future!

We are based in the Yarra Valley but source fruit from all over Victoria including our own vineyards in King Valley, Heathcote, Rutherglen and the Yarra Valley. A lot of

different varieties from different regions. Our Yarra Valley Estate Vineyard wines are seriously good wines that don’t cost the earth. My favourites still continue to be Chardonnay and Pinot Noir but Kate is interested in some of the newer varieties like Pinot Gris (nicely aromatic and great with Asian style food) and Gamay (try with pasta and pine mushrooms).

When we released our King Valley Prosecco a few years ago with its distinctive blue label, it was a link to our roots as my grandfather (and Kate's great-grandfather) came from Veneto, Italy which is the home of Prosecco. It is a staple in our house with its easy drinking appeal and something to splash into cocktails like Aperol spritzes and Sgroppino (prosecco, limoncello or grappa, lemon sorbet and mint). Conjures up good times.

- Leanne

Aperol Spritz

INGREDIENTS

– 90mL De Bortoli King Valley Prosecco

60mL Aperol

– 30mL soda water

– Garnish: orange wedge

DE BORTOLI KING VALLEY PROSECCO

750ML

Pale with green hues. Fruit-driven with hints of green apple and wisteria. It tastes of apple and pear with fresh pithy lemon, gentle creaminess, complete with the very fine bubbles that we call ‘bead’. Fruit is harvested in the cool of night to achieve a balance of fruit freshness and acidity. The wine is pressed and racked to stainless vats for fermentation. The wine is blended and the all important secondary fermentation begins that gives the final bubbles. This second fermentation gives creaminess and texture to the blend, before it is transferred under pressure, complete with bubbles, to bottle. Vegan, Vegetarian. Drink now or over the next 18 months.

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METHOD

Add all ingredients to a glass filled with ice and stir.

Chargrilled Ribeye with Rosemary

& Roasted Vegetables

INGREDIENTS

– 2 large ribeye steaks

– selection of seasonal vegetables

– 2 tbsp olive oil

– 2 sprigs of fresh rosemary

METHOD

STEAK BUTTER

– 200g salted butter, room temperature

– 4 anchovy fillets, chopped

– 2 garlic cloves, crushed

– 2 tbsp dijon mustard

– 2 tbsp parsley, finely chopped

– 1 tsp chilli flakes

1. Use an electric mixer to beat butter in a bowl for 3 minutes until creamy. Add the rest of the steak butter ingredients and mix well.

2. Spoon the butter mixture onto a piece of foil to form a log. Roll up and twist the ends. Refrigerate for 1 hour before slicing into thick rounds to top a hot steak.

3. Preheat barbecue grill until very hot. Season and oil ribeye. Cook each side for about 5 minutes or to your liking, then let rest for a further 10 minutes.

4. Serve with a selection of vegetables that have been roasted in oil with sprigs of rosemary for 30 minutes on 200°C.

Woodfired wines are authentically Heathcote and perfectly crafted to accompany a chargrilled ribeye. Bold, brooding and delicious. Deep red with purple edge. Concentrated red and blue fruits, fennel and olive spice and dark chocolate. Rich, plush, structural, cured meats, wild spice, authentically Heathcote. Destemmed and fermented at 25-30°C over 6-8 days. Pressed

and matured in vats and casks for 8 months. Racked and aerated regularly to soften the wine. Vineyards carefully selected for a balance of fruit weight and ripeness. This Woodfired Shiraz is lovely for drinking now and will be delicious in 3-5 years in a good cellar.

This pale dry Rosé has intense fruit aromas of peach and pomegranate. Everything you want in a dry Rosé - dangerously fresh, generously textured, a touch of spice and brimming with sophistication.

Delicate, fragrant, lots of pear and citrus, hints of spice and sea spray. Gently textured, saline, perfume, raciness and interest. Vegan & Vegetarian.

DE BORTOLI ROSÉ ROSÉ 750ML

DE BORTOLI BLUE PINOT GRIS 750ML

Meet the makerS

Margie Samuels: Making Her Mark

The flavor of Maker's Mark stood out from the crowd, so co-founder Margie Samuels wanted to ensure the bottle did the same on store shelves. It's said that Margie is the reason most folks buy their first bottle of Maker's Mark and Bill is the reason they buy their second. The shape of the bottle, look of the label, signature red wax topper and even the name itself are all thanks to Margie.

The Kentucky Bourbon Hall of Famer (the first woman involved with a distillery to be inducted, by the way) hand-dipped the first bottles in her kitchen using a home fryer to melt the wax. Margie's fried chicken was never quite the same, and neither was the whisky business. While every sip of Maker's® tastes just like the one before it, no two bottles are exactly alike. Those red tendrils give each bottle its own unique flourish.

Wo��n w�o w�isk y MAKE HISTORY

MAKER'S MARK BOURBON WHISKY 700ML

This one changed the way we think of bourbon, all because one man changed the way he thought about making it. Bill Samuels, Sr., simply wanted a whisky he would enjoy drinking. Never bitter or sharp, Maker's Mark® is made with soft red winter wheat, instead of the usual rye, for a one-of-a-kind, full-flavored bourbon that's easy to drink. To ensure consistency, we rotate every barrel by hand and age our bourbon to taste, not time. Each and every bottle of Maker's® is still hand-dipped in our signature red wax at our distillery in Loretto, Ky., just like Bill, Sr., would have wanted.

My aim was to bring good taste to tastes good.”

Maker's mark Gold Rush

Honey syrup adds sweet depth to bright, fresh citrus and the bold, bourbon flavors of Maker’s Mark®. The Gold Rush cocktail takes no time to make, but you won’t want to rush through sipping this honeyed riff on the Whisky Sour.

INGREDIENTS

– 60mL Maker's Mark Bourbon

– 25mL honey syrup

– 25mL fresh squeezed lemon juice

METHOD

– Garnish: Lemon rind

FOR THE HONEY SYRUP

– 2 parts honey to 1 part hot water

Add Maker’s Mark® Bourbon, lemon juice and honey syrup to an ice-filled shaker. Give it a good shake. Strain over ice into rocks glass. Garnish with lemon wedge.

Smokybourbonbbqribs

Try with Maker's Mark Bourbon

These smoky BBQ and bourbon ribs are perfect for your next get together or soiree and are delicious finger food every body will love. Make sure you have loads of napkins on hand and make double quantities to feed all your friends… twice! Here’s what you’ll need.

INGREDIENTS

– 1 kilo pork spare ribs

– 2 tablespoons bourbon

– ¼ cup caster sugar

– ¼ cup smoky BBQ sauce

– ½ teaspoon smoked paprika

METHOD

1. Preheat oven to 180°C or BBQ to low.

2. Combine the bourbon, caster sugar, BBQ sauce and smoked paprika in a large non – metallic bowl and mix well. Add the spare ribs to mix and marinate for up to 24 hours.

3. Place the ribs into a lined shallow roasting dish. Roast for 50-55 minutes turning and basting occasionally until the meat is very. Serve hot with potato salad and a chilled iced tea. Serves 4.

TIPS

If barbecuing these ribs make sure the BBQ is on a low heat and baste with marinade and turn regularly to prevent burning.

DID YOU KNOW?

4 Serves

10 minutes prep

50 minutes cook

Bourbon whiskey is a type of American whiskey: a barrel-aged distilled spirit made primarily from corn. The name is ultimately derived from the French Bourbon dynasty, although it is disputed whether the namesake Bourbon County in Kentucky or Bourbon Street in New Orleans inspired the whiskey’s name. Bourbon has been distilled since the 18th century. The name “Bourbon” was not applied until the 1820s, and the Kentucky etymology was not advanced until the 1870s. While the liquor may be made anywhere in the United States, it is strongly associated with the American South in general, and Kentucky in particular. Source: Wiki

Johnnie walker black penicillin the Prosecco hugo

INGREDIENTS

– 45mL Johnnie Walker Black

– 20mL fresh lemon juice

– 20mL honey syrup

– 15mL ginger liqueur/syrup

– 2 dashes Aromatic Bitters

METHOD

Combine all ingredients in a cocktail shaker filled with ice. Shake hard for 10 seconds. Strain and serve in a tumbler with ice. Garnish with a piece of candied ginger.

INGREDIENTS

– Brown Brothers Prosecco NV

– 15mL elderflower cordial

– Lime, cut into wedges

– Mint leaves – Soda water, to top

METHOD

Pluck several mint leaves into a glass filled with ice. Squeeze over lime wedges and drop in. Add elderflower cordial, top up the glass with prosecco and a splash of soda water - mix well and enjoy!

Altos top shelf Margarita

INGREDIENTS

– 60mL Olmeca Altos Plata Tequila

– 30mL fresh lime juice

– 30mL Cointreau Orange Liqueur

– Agave or sweetener of choice

Garnish: coarse salt & lime wedge

METHOD

Prepare your glass by running a lime wedge around the rim then dipping in salt. Pour the tequila, lime juice and Cointreau into a cocktail shaker filled with ice. Shake vigorously - add agave sweetener if desired. Strain the mix into your prepared glass with or without ice. Garnish with a lime wedge and enjoy.

Meet the makerS

Of what are you most proud?

In 2022 I moved to a new region, by myself, to continue moving forward with my career. Within six months of being with the business I was promoted to a hybrid portfolio winemaker.

What advice would you give to others?

Get out in the cellar and learn as much as you can out in the winery. Tap into others knowledge and find a mentor in the industry.

Brooke Edson Tempus Two Winemaker

What led you into the industry?

I’m Barossa born and bred so I had an understanding of the wine industry growing up. I learnt about winemaking at school which initially piqued my interest. I did my first vintage at St Hallett Wines in 2013 and after this, I decided to pursue a career as a winemaker.

What challenges have you overcome?

I had to reframe initial feelings of lack of self-belief to understanding that winemaking is a constant learning process.

What would you like to achieve / what are your future goals?

To one day be a Chief Winemaker. I’d love to travel, meeting customers and showcasing our wines. I’d like to be more involved in the industry, judging wine shows and guest lecturers. Ultimately, as long as I continue learning in my role, I’ll be happy!

Who do you most admire? Who are/were your mentors?

Strong females that I look up to in the industry are Fiona Donald (Seppeltsfield), Sue Bell (Bellwether Wines) and Kim Chalmers (Chalmers Wines). I admire them as they are powerful female personalities in a traditionally male dominated industry. They not only have great passion for their wine but for the Australian wine industry.

Tempus Two

At Tempus Two, we love everything about wine. Except all the stuffiness. So our conviction is to do things a little differently from other brands. We don’t follow tradition. We go beyond it. And want our drinkers to do the same; to enjoy our wines any way they choose.

Born with a maverick spirit in 1997, we swirl like no one’s watching. We’re not shackled to a single region, we’re globally sourced and globally sold. Our iconic bottles make any occasion a celebration. And we’ve even been known to serve wine out of taps.

In a nutshell, we make bold, elegant wines you don’t need to be a sommelier to enjoy. Even though the best sommeliers do. But enough about us. Pass the bubbles.

TEMPUS TWO PROSECCO 750ML

The fruit is crushed, de-stemmed and immediately clarified. Fermentation follows for 2 weeks at cool temperatures after inoculating with selected yeast strains.

This allows the wine to retain intense aromas and maximum fruit characteristics. Post-fermentation the wine is then blended and bottled to maintain ultimate freshness.

Refreshing and zesty stone fruit characteristics with a hint of cashew nuts deliver a luscious mouthfeel with vibrant yet subtle oak and a lemon meringuelike finish. An assemblage of two of the great Chardonnay producing regions of Australia; the Hunter Valley and the Adelaide Hills.

The Chardonnay juice went through 100% barrel fermentation, with the Hunter portion encouraged to ferment wild or naturally, whilst the Adelaide Hills was inoculated with select Champagne yeast strain to layer mouth feel.

Post-fermentation the wine was left on its yeast lees in new and old French oak for 12 months before it is clarified and bottled.

Recommended food pairings: Chicken, Fish, Shellfish, Pasta

TEMPUS TWO WILDE CHARDONNAY 750ML

Chicken & Mushroom pasta bake

Cozy and tasty, this chicken and mushroom pasta bake makes a great, low cost family meal.

6 Serves

25 minutes prep 25 minutes cook

INGREDIENTS METHOD

– 400g Pasta (we used rigatoni)

– 500g Ritchies chicken thigh fillets trimmed and cut in thin strips

– 8 button mushrooms wiped and sliced

– 1 large onion peeled and finely diced

– 2 cloves garlic crushed

– 1 cup milk

– 1 cup chicken stock

– 75g butter

– 2 tablespoons plain flour

– 1 tablespoon olive oil

– 1 cup tasty cheese

– sea salt and freshly ground black pepper

TO SERVE

– 2 spring onions finely sliced (optional)

1. Preheat oven to 180ºC.

2. Cook the pasta following the manufacturer instructions for al dente. Drain and reserve a little of the cooking water.

3. In a sauté pan or large frying pan on a medium heat, add the onion and the olive oil. Gently fry the onion until it softens and just starts to colour. Add the mushrooms, chicken and butter and cook stirring occasionally until the chicken is just cooked through. Add the garlic to the pan and cook for about a minute until it starts to smell fragrant.

4. Turn the heat to low. Sprinkle the chicken mixture with flour and cook for a couple of minutes while stirring well. Slowly pour in both milk and stock, stirring continually until thoroughly mixed. Turn the heat up to medium and stir until bubbly and thick.

5. In a large pan (maybe the pan you cooked the pasta in) stir the chicken and mushroom mixture into the cooked pasta. Fold in ½ cup of the cheese and check the seasoning. Transfer the chicken and pasta mixture to either 1 large oven proof dish or 6 individual large ramekins. Pile it high and top with the remaining ½ cup of cheese.

6. Bake in the preheated oven until golden brown on top. Serve piping hot, sprinkled with a few sliced spring onions maybe with a fresh salad.

TEMPUS TWO WILDE CHARDONNAY

tempus two shiraz gin

with Blood Orange & Soda

INGREDIENTS

- 50mL Tempus Two Shiraz Gin

- 150mL Soda Water

- Juice of half an orange

METHOD

Add ingredients in a low tumbler filled with ice and gently stir.

Garnish with a wedge of blood orange.

What is the shelf life of Tempus Two Shiraz Gin?

The great thing about gin is that once it has been opened, it can be stored for years without ‘going off’. However, we recommend that you finish the bottle within a couple of years of opening as the taste and quality of the gin will gradually start to change as it begins to oxidise.

It’s important that you store your gin in a cool, dry place that is away from heat sources and direct sunlight. You could also refrigerate your bottle of Tempus Two Shiraz Gin after opening to slow the process of losing the vibrant purple colour.

TEMPUS TWO SHIRAZ GIN 750ML

A 100% Shiraz Gin made from Shiraz wine spirit and distilled with juniper berries, coriander, orange peel and Shiraz grapes.

Meet the makerS

Melissa Brown

At Gemtree we have been gifted the opportunity to work a unique patch of the earth in South Australia’s McLaren Vale. By respecting and nurturing this land we harvest high quality, flavourful grapes each and every vintage from vineyards farmed with care. Under the care of this indomitable team over more than 25 years, the Gemtree vineyards are flush with health, resulting in exceptional fruit quality and outstanding wines of elegance and purity.

Certified organic and biodynamic

Low preservative Vegan friendly

Uncut is the first wine we made, a distinctive McLaren Vale Shiraz. It is generous, layered, bright and textural.

ROSE 750ML

Certified organic and biodynamic

Low preservative Vegan friendly Luna de Fresa is everything we love about Rosé; dry, fresh and mouth-watering!

GEMTREE UNCUT SHIRAZ 750ML

GEMTREE LUNA DE FRESA

Viticulturist, Gemtree Wines

CLICK TO HEAR FROM GEMTREE WINES

What led you into the industry?

My family. I am a 3rd generation grape grower. I had no interest in the vineyards when I was growing up, but at the age of 25 when I returned from a backpacking trip around the world, I had no money and needed a job so asked my dad if I could work for him. He gave me a job but said “you won’t last 2 weeks – you’re too soft”. That was 29 years ago!

What challenges have you overcome?

There are constant challenges when you are a farmer, but the first of significance was studying for a degree in Viticulture. Sciences were not my strong point at school, so I had to work hard to pass. It was also challenging starting my viticulture career in a male dominated industry. Back in the nineties there were very few female vineyard operators or viticulturists. I started off training and pruning vines because they were the traditional jobs for women in the vineyard.

Of what are you most proud?

Our 3 children! But when it comes to me, having the courage and conviction to convert our family vineyards from conventional to biodynamic farming practises. My dad was against it and back in 2006 biodynamic farming was rare and viewed by some as witchcraft rather than a viable and regenerative farming method.

What would you like to achieve / what are your future goals?

To continue to spread the word and educate others about biodynamic farming and soil health that might inspire people to think about what they can do in their own lives to help the planet.

Who do you most admire? Who are/were your mentors?

At the AOL conference last year, the keynote speaker was Dr Anika Molesworth, an intelligent and inspirational young woman who has made it her mission in life to help the planet through her work with farmers and communities.

One of my most memorable mentors when I first began in the wine industry, at Chapel Hill winery was Pam Dunsford. Pam was one of the first female winemakers in Australia. She was incredibly talented, tough and a trailblazer.

What advice would you give to others?

Never give up and be prepared to make decisions that come with an element of risk, otherwise you’ll never really change anything.

GEMTREE LUNA CRESCENTE FIANO 750ML

Certified organic and biodynamic

Low preservative Vegan friendly

The waning crescent moon is a time for relaxation. This Fiano is crisp, fresh, floral and textural. A perfect accompaniment.

GEMTREE CINNABAR GRENACHE SHIRAZ MATARO 750ML

Certified organic and biodynamic low preservative Vegan friendly. GSM is a blend we love to make and drink in McLaren Vale. Our GSM is blended seamlessly, a vibrant and lively wine bursting with delicious cherry and plum flavours.

thai style Lamb

with Greens

In the mood for spicy Thai flavours, then our Thai style lamb with green beans dish will totally hit the spot. Make some steamed jasmine rice and give it a go. This dish cooks very quickly so get all the preparation done in advance and dinner will be ready in a flash.

INGREDIENTS METHOD

– 500g Ritchies lamb stir fry strips or lamb

leg steaks, finely sliced

– 1 tablespoons peanut oil

– 300g green beans, cut in 4cm pieces

– 1 small capsicum, deseeded and cut in fine strips

– 2 garlic cloves, finely sliced

– 4 spring onions, cut in 4cm lengths

– 1 cup low salt chicken stock

– 2 tablespoons fish sauce

– 2 tablespoons palm sugar, grated (or brown sugar)

– 2 small Thai chilli or bullet chilli (more if you like things very spicy)

– 2 tablespoons lime rind, finely grated or 2 kaffir lime leaves, finely sliced

– 2 tablespoons lime juice

– 1 cup loosely packed fresh coriander – 1 cup loosely packed fresh basil leaves

TO SERVE

– Lime wedges

– 4 cups cooked jasmine rice

1. In a small bowl combine the stock, fish sauce, lime juice and palm sugar. In a large wok or frying pan on a very high heat get the peanut oil smoking hot, then add the lamb. Stir rapidly until the lamb is sealed and just starting to brown.

2. Add the garlic, beans, capsicum, chilli and spring onion. Stir the vegetables and meat rapidly for about 2 minutes or until the garlic starts to smell fragrant. Pour in the stock with the palm sugar and fish sauce, again stir rapidly. At the last minute add the lime juice and lime rind or kaffir limes, stir and check the seasoning (you want a good blend between salty, sweet and sour) and add a little more fish sauce or sugar or lime to your taste.

3. Just before serving when the all the flavours are combined, add the remaining aromatic herbs (coriander and basil) for a final kick of flavour. Serve immediately with jasmine rice and lime wedges.

6 Serves 25 minutes prep 25 minutes cook

Meet the makerS

Trina Smith

Jacob's Creek Group Winemaker for Sparkling and White Wines is Trina Smith, who brings a wealth of knowledge and passion to her role that is based in South Australia's Barossa - the home of the iconic winery.

“If I wasn’t a winemaker, I’d have no idea what else I’d do because I just love winemaking. The whole aspect of winemaking, vintage, blending and putting the wines together, it’s tough thinking of doing anything else. So long ago I chose to make a change from accounting to winemaking and I just knew I made the right decision then and there," Trina said.

Her mentors are two previous managers who both instilled a love and passion for sparkling wines – both making and producing them. She is proud of all the wines from Jacob’s Creek, and particularly loves that they are shared and enjoyed in more than 50 countries around the world.

A blend of Pinot Noir (51%), Chardonnay (44%), and Pinot Meunier (5%) sourced from Tasmania's pristine and maritime climate. This sparkling wine is elegantly structured with a refreshing mineral acidity. Best enjoyed with oysters, seafood or a grazing board full of goodies.

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Jacob's Creek Winemaker for Sparkling & White Wines

My advice as a winemaker is to stay inquisitive so you can be open to discovering what is new and exciting from a wine point of view. This might be found by travelling to new regions or learning from your peers to uncover different varietals or styles to create.”

MUMM TASMANIA BRUT PRESTIGE 750ML

Women Behind the Blend

Master Blender of Ron Zacapa

Lorena Vasquez

Lorena Vasquez recently spoke at Diageo Australia’s Women Behind the Blend event as a part of the World Class Cocktail Festival. This is what she said about her career and becoming Ron Zacapa’s Master Blender.

When I began my career, in Central America, in Guatemala, it was a very traditional culture. When I first arrived at the distillery there were 200 men and myself. At the beginning it was difficult, I’m also tiny, so these guys thought of me as a child and wondered what they could learn from me.

My first job was in quality control. I had to compete with men who wanted this position, but I wanted to work, so I never really asked myself if it was a position for a man or a woman. One of the biggest lessons I’ve learned in life is just to be humble, to realise I’m learning from these men, and to teach them what I know.

There are three things you need to do this job - the knowledge, the nose and the passion. My science background provides the technical knowledge to do this job. Blending is chemistry, life is chemistry, love is chemistry. My nose and palate are always developing. And finally, this is a job that requires a lot of time, so you have to truly love and enjoy it.

I think the industry now is changing a lot, and women are a big part of that.

It’s very important that women’s roles grow, from the sugar cane harvesting right through to the distilling process. We’re working a lot, and personally I am, to empower women to be bold enough to take those roles and master them.

RON ZACAPA NO. 23 RUM 700ML

The balance of delicate and unique flavors of Zacapa No. 23 is derived from a blend of aged rums between 6 and 23 years old, originating from the “Sistema Solera” aging process. Zacapa No. 23 is aged in selected barrels that previously aged robust American whiskey, delicate sherries and fine Pedro Ximénez wines, creating a smooth & balanced rum. Zacapa No. 23 Rum is best served neat, on the rocks or in your favorite dark spirit cocktail.

IMAGE: Lorena Vasquez (C) with Sarah Watson, Head of Blending and Innovation at Bundaberg Rum (L) and Emma Walker, Master Blender Johnnie Walker (R) at Women Behind the Blend.

Image credit: Belinda Rolland

Zacapa signature manhattan

for World Rum Day 8th July 2023

INGREDIENTS

– 45mL Ron Zacapa No. 23 Rum

– 20mL sweet vermouth

– 2 dashes aromatic bitters

– Garnish: dark chocolate

METHOD

1. Combine Zacapa Rum, vermouth and bitters into a glass with ice.

2. Stir well until chilled and strain into a coupe glass.

3. Garnish with a wedge of dark chocolate.

Meet the makerS

Growing up on Victoria’s Mornington Peninsula, Clare’s interest in horticulture led to work experience at a local winery - whereby, it took just two days for Clare to know she wanted a career in the industry.

Clare Dry

With a thirst for practical experience before commencing tertiary study, Clare worked in wineries on the Mornington Peninsula and in the Pfalz region in Germany before beginning her Bachelor of Oenology (Wine Science) at the University of Adelaide in 2004.

In 2007 Clare joined leading South Australian winery, Wolf Blass as a vintage winemaker. Becoming a permanent winemaker with the company, Clare spent the next 13 years honing her skills and knowledge of the world of wine.

Whilst at Wolf Blass, Clare made both red and white wine varieties and played an instrumental role in crafting premium Chardonnay, a variety she greatly enjoys. Clare has also been actively involved in wine judging at numerous shows since early in her career.

Clare joined Seppelt in November 2020, with a clear focus to continue building on the winery’s exceptional legacy of crafting celebrated still and sparkling wines. The responsibility of making wines for one of Australia’s most historic labels is something Clare relishes, with a passion for upholding and evolving the enviable portfolio of cooler climate Victorian wines.

As with the Seppelt winemaking fraternity that came before her, Clare notes the importance of terroir and regional expression as driving factors behind Seppelt’s success. Having access to some of Victoria’s finest vineyards from the Grampians, Henty and Heathcote regions, she aims to see the personalities of each vineyard block, each vintage, expressed in every bottle of Seppelt.

Senior Winemaker

SEPPELT ST. PETERS GRAMPIANS SHIRAZ 750ML 97 POINTS HUON HOOKE

Released in small quantities and only in exceptional years, St. Peters is Seppelt’s flagship Shiraz, testimony to the distinctive style and pedigree of Grampians Shiraz. The lineage of this iconic wine dates back to 1964, when ‘Great Western Hermitage’, as it was then known, was first made. Since 1998 this wine has been called St. Peters in honour of the first vineyard planted in the region.

Today St. Peters is sourced from the finest and most intense fruit from the best blocks of the Great Western Vineyard. In vintage 2017, this included select parcels of fruit from the Imperial and Arrawatta blocks and is a powerful, seductive expression of Shiraz from the Great Western region. With extraordinary cellaring potential of 50 years or more, this wine is classified ‘outstanding’ by Langton’s in its classification of Australian Wine VI.

SEPPELT DRUMBORG VINEYARD CHARDONNAY 750ML 96 POINTS JAMES HALLIDAY

Seppelt Drumborg Vineyard

Henty Chardonnay is an expression of purity and balance. Select parcels of Chardonnay are chosen for their intensity of flavor and mineral acid structure.

Traditional winemaking techniques are used, including fermentation in a combination of small and large format French oak followed by maturation on less.

The 2021 vintage is a finely structured, yet powerful and iconically regional expression of Chardonnay.

SEPPELT ORIGINAL SPARKLING SHIRAZ 750ML 94 POINTS TYSON STELZER

Since the 1890s, Seppelt has enjoyed a distinguished history of producing Sparkling Shiraz and is a global pioneer of the uniquely Australian wine style. Although there are no precise records, Charles Pierlot from Hans Irvine’s Cellars (known as Seppelt since 1918) experimented with making some of Australia’s first ‘Sparkling Burgundy’ wines, as they were known, in 1892. 125+ years later, this legacy continues, and today Seppelt enjoys a reputation for producing the world’s finest expressions.

Sourced from select vineyards throughout Victoria, Seppelt original Sparkling Shiraz is a superbly balanced wine with vibrant, spicy shiraz fruit and a fine, creamy mousse. Serve chilled.

Calendar of Upcoming Events

World Whisky Day

20TH MAY 2023

Kelsey McKechnie

The Balvenie has always believed in the difference that people make to their whisky, and so is delighted to announce that Kelsey McKechnie will step into the highly prestigious role of a Malt Master. A line that dates all the way back to founder William Grant himself.

McKechnie was first appointed to the position of Apprentice Malt Master at the age of just 26, becoming one of the youngest women globally to achieve this rare title. She first joined as a Technical Graduate in 2014, after graduating from The University of West Scotland in 2014 with a BSc in Biology and Biological Sciences. She progressed to study an MSc in Brewing and Distilling at Heriot-Watt University.

Known for her progressive yet respectful approach to crafting The Balvenie’s whiskies, Kelsey has become an integral part of the team over the last four years, taking on more responsibility in all aspect of the Malt Master role.

THE BALVENIE 12 YEAR OLD DOUBLEWOOD 700ML

A classic, iconic release, launched in 1993. This whisky has spent 12 years in traditional whisky casks, American oak ex-bourbon barrels and hogsheads. Mellowing the maturing spirit and imparting warming layers of vanilla spiciness. This is then moved to Spanish oak ex-Oloroso sherry casks for an additional nine months to increase complexity, bringing fruity, honeyed depths to the resulting Single Malt. Finally the whisky is then transferred to large oak vessels called “tuns” for 3-4 months to allow the whiskies to marry.

My apprenticeship at The Balvenie taught me many things, but particularly about patience, collaboration and perseverance. Continuing our craft is a privilege and I look forward to seeing The Balvenie through the generations to come as a Malt Master.”

HENDRICK'S GIN 700ML

Deliciously infused with rose and cucumber, HENDRICK’S is an unusual gin created from eleven fine botanicals. The curious, yet marvellous, infusions of rose & cucumber imbue our spirit with its uniquely balanced flavour resulting in an impeccably smooth distinct gin.

What do you think separates Hendrick’s from other gin labels?

What makes Hendrick’s special is the way that it is made. It is a curiously inefficient process of combining two distillates from distinctly different stills to create a gin that has both depth and lightness – and the coupe de grace is, of course, our odd infusion of rose and cucumber.

What advice do you have for aspiring female distillers to help them make their mark?

Just do it! Do your best work and there’s nothing stopping you. There are so many different dimensions you can take flavour in. So use your imagination, experiment and have fun with it.

Lesley Gracie

Master Distiller Hendrick's Gin

International Beer Day

Alli MacDonald

I started in the industry due to a curiosity and love of beer. I was fascinated by how this one drink could be so many different things – a clean crisp malty lager, a raspberry sour or a chocolate stout. The desire to understand how one drink could be so different and present so many different flavours set me on a path of studying and brewing.

One of the biggest challenges that I still have is overcoming people’s perceptions. To those outside the industry they still see it as a rarity that women drink beer let alone brew it, let alone actually oversee a brewery and be a head brewer. There is still a long way to go in breaking down stereotypes.

My advice to others would be no matter what you do follow your passion. Don’t underestimate the power and motivation of passion.

I’m most proud to be the Head Brewer of Malt Shovel Brewery. I see this role as being a custodian of many amazing beers including the James Squire range and as a place for innovation to thrive.

JAMES SQUIRE

ONE FIFTY LASHES

330ML

A clean-finishing, Australianstyle cloudy pale ale for cracking refreshment. Malted wheat adds to its refreshing character and a concoction of hops creates fruity aromas with hints of passionfruit, grapefruit & citrus.