1870 - Edition 2

Telling The Story

From humble beginnings to some extraordinary triumphs, the stories behind these brands and their makers are captivating to read. Sit back, pour yourself a glass and enjoy.

In the dynamic world of consumerism, brands rise and fall like stars in the night sky, shining brightly only to fade into obscurity. However, amidst this constant flux, some brands manage to withstand the test of time, drawing their strength from a treasured asset: their heritage. The story of brand heritage is not just a narrative of the past; it is a powerful blueprint for shaping the future.

At its core, brand heritage is a poignant tale of resilience, evolution, and authenticity. Behind each successful brand lies a rich tapestry of history, woven with the threads of innovation, dedication, and consumer trust. The story of brand heritage is not merely a chronicle of the past, but a guiding compass that leads organizations towards their identity and purpose.

As brands mature, they carry with them the stories of their founders, their vision, and the early struggles that moulded them. These narratives are not mere anecdotes; they serve as the foundation for the brand's identity and values. Brands that embrace their heritage leverage it as a unique selling proposition, creating an emotional connection with consumers and instilling a sense of loyalty that transcends generations.

However, the journey of brand heritage is not without its challenges. As markets evolve, companies must adapt while maintaining their core essence. Striking this delicate balance

between the past and the future is a formidable task. Some brands falter by clinging too tightly to tradition, while others risk diluting their identity in the pursuit of modernity. It is a tightrope walk that requires strategic foresight and a keen understanding of what truly makes a brand timeless.

As consumers, we seek more than ‘just a drink’ – we yearn for an experience, thoughts and feelings that resonate with our values and aspirations. In a fast-paced digital era, where trends are fleeting, brands with strong heritage possess an inherent advantage. They offer consumers a sense of stability, reliability and connection, which is increasingly rare in a sea of fleeting trends. By embracing their roots, these brands demonstrate the power of continuity and become the custodians of culture and tradition.

In this edition of 1870, we share our favourite brands; those which captivate our hearts as much as our palates, leaving us inspired and thirsty for more of their spirited tale.

From humble beginnings to some extraordinary triumphs, the stories behind these brands and their makers are captivating to read. Sit back, pour yourself a glass and enjoy..

Ritchies Liquor Team

Prominent Ritchies family leaders over 150 Years

The Ritchies Story

Thomas Ritchie was born in 1834 on the Isle of Man, United Kingdom. On November 25th 1851 he sailed from London, bound for Melbourne on the ship Isabella Watson. The voyage took 117 days. The ship collided with Corsair Rock near Point Nepean at the heads of Port Phillip Bay and Thomas was one of the survivors (minus his cargo of shoes bound for the goldfields). He moved to the small fishing village of Frankston in 1854 and married Margaret Kennedy in June 1856. In 1863, Thomas and Margaret Ritchie’s four children were lost in a house fire, only the baby Rose survived thanks to the local farmers who came to her rescue as the roof caved in. Thomas and Maggie never forgot this support from their community.

The Start of Something Special

In 1870, Thomas Ritchie established the first Ritchies grocery store in Bay St (now Nepean Highway) Frankston. Ritchies was granted their first liquor licence in 1873. On 15th September 1907, Thomas passed away aged 73 and his daughter Rose became the face of Ritchies from this point on. In 1928 Rose retired and sold the Ritchies store to Melville Tomasetti. On October 9, 1933 Melville moved the business across the road to 457 Nepean Highway, Frankston. Nelson and Elsie Morris, good friends with Mr Tomasetti, took over the lease of Ritchies Stores in 1945. Ritchies first full self-service supermarket opened in 1956 in Thompson Street, Frankston.

As the proud CEO of Ritchies Stores, I am honoured to pay tribute to our founder Thomas Ritchie and to the dedicated people who continue the stewardship of Ritchies Stores up to the present day. We dedicated 2020 to honouring Thomas and celebrating Ritchies’ 150th Birthday − a unique milestone in Australian retail history.

During world wars and peacetime, recessions and booms – through bad times and many, many great times – Ritchies has proven that with dedication, passion and commitment, an Independent can succeed in a market dominated by the big players.

Ritchies has continued Thomas’s philosophy of supporting local communities. Inspired in part by his “shilling for every pound” scheme, our Community Benefit program has provided much needed funds to many Clubs, Schools and Charities. It was extremely pleasing to have paid our 50 millionth dollar to a worthy beneficiary early in 2020.

CARSON

The Modern Era

In December 1971, Ritchies entered the modern era when a young supermarket professional Barry Cameron purchased the business. His family remain the major shareholders to this day, along with many staff and IGA wholesale supplier Metcash. Barry Cameron passed away in 1984 and Peter Carson took over as managing director. Mr. Fred Harrison took over as CEO in late 1994 and the group has now grown to 78 IGA stores. He still holds this position today. The strength of Ritchies today is it’s long term past and present loyal staff members, some having 20, 30 and even 40 years service with the company.

The Future

Ritchies is very proud of its heritage and position in Australia as the longest trading licensed supermarket group, celebrating 150 years of continuous service to their customers and local communities in 2020.

LEARN THE HISTORY OF THOMAS RITCHIE

Jackdaniel'S

Charcoal Mellowed Drop By Drop!

Officially registered with the U.S. government in 1866, the Jack Daniel Distillery, Lem Motlow, Proprietor, is the oldest registered distillery in the United States and is on the National Register of Historic Places. Based in Lynchburg, Tennessee, the Jack Daniel Distillery is the maker of world-famous Jack Daniel’s Old No. 7 Tennessee Whiskey, Gentleman Jack Rare Tennessee Whiskey, Jack Daniel’s Bonded and Jack Daniel’s Single Barrel Tennessee Whiskey.

“Back in 1941, the federal government sent a letter to the Jack Daniel Distillery. They wrote ‘charcoal mellowing imparts to your whiskey characteristics unbeknownst to bourbon. You are a Tennessee whiskey’,” said Roger Brashears, Jack Daniel Distillery spokesperson.

“After more than 50 years, they finally recognized our whiskey is different than Kentucky bourbon, something we’d known all along.”

Jack Daniel’s Tennessee Whiskey is made with the finest corn, rye and barley malt.

It's distinctive character is a result of natural fermentation, careful distillation and use of the Distillery’s iron-free water from the Cave Spring that runs at a constant 13 degrees C. This cave spring is why Jack Daniel built his distillery in Lynchburg. If the spirit were placed in a barrel and aged immediately after distillation, it would be a bourbon, but it goes through a final step that makes it distinctly a Tennessee whiskey.

Jack Daniel’s is mellowed drop by drop through 10 feet of charcoal made from hard sugar maple trees, which smoothes and refines the whiskey. Gentleman Jack is charcoal mellowed twice, once before and once after aging. Back in the early days the same procedure was designated the “Lincoln County Process,” named for the Middle Tennessee county neighboring Moore County where charcoal mellowing began. “In Lynchburg, we call it charcoal mellowing,” said Brashears. “When you taste whiskey straight from the still, you can taste the corn and other grains, but the charcoal mellowing changes the whiskey, giving it a head start before it ever goes into the new, charred white oak barrels for aging.”

According to lore, charcoal mellowing was inspired by early settlers who sometimes

would sweeten whiskey drinks with maple sugar. Someone in Lincoln County thought to use sugar maple charcoal for the same effect, and the Lincoln County Process was born. At one time, the process was used by almost all the distilleries in the county.

In the fall, when the sap is down, sugar maple trees are cut from high ground. The logs are aged for a year, sawed into slates and carefully stacked into ricks. The ricks are burned in the open air. The burning is controlled by a hand-held water hose that keeps the pile from being reduced to ashes. What’s left is pure, clean maple charcoal without a trace of smokiness or impurities.

The charcoal is ground up and tightly packed into mellowing vats. It takes the whiskey about 10 days to drip through the charcoal.

“

Jacklynchburgdaniel'slemonade

INGREDIENTS

– 30mL Jack Daniel's Old No. 7

– 15mL Triple Sec

– 30mL fresh lemon juice

– 120mL soda water or solo lemon

METHOD

Add all ingredients into a highball glass filled with ice. Stir well to mix then garnish with a lemon wedge.

JACK DANIEL'S BONDED 700ML

Our classic Old No. 7 recipe meets the bottled-in-bond act. The results are delicious. The bottled-in-bond act of 1897 stipulates that: bonded whiskey must be from a single distillery, from a single distillation season, aged in a federally bonded warehouse for at least 4 years and finally - bottled at 100 proof.

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JACK DANIEL'S

BARREL 700ML

Our signature single barrel offering. Bottled at 94-proof, Single Barrel Select layers subtle notes of caramel and spice with bright fruit notes and sweet aromatics for a Tennessee Whiskey with a one-of-akind flavour.

SINGLE

JACK DANIEL'S GENTLEMAN JACK 700ML

Inspired by the original gentleman distiller and our founder, Gentleman Jack undergoes a second charcoal mellowing to achieve exceptional smoothness. Its balanced flavor is perfect for celebrating life’s extraordinary occasions, plus all the moments along the way.

JACK DANIEL'S OLD NO. 7 700ML

Mellowed drop by drop through 10-feet of sugar maple charcoal, then matured in handcrafted barrels of our own making. And our Tennessee Whiskey doesn’t follow a calendar. It’s only ready when our tasters say it is. We judge it by the way it looks. By its aroma. And of course, by the way it tastes. It’s how Jack Daniel himself did it over a century ago. And how we still do it today.

Patrón

The perfect white spirit made from the finest Weber Blue Agave. Renowned for its crystal-clear appearance and smooth, clean palate, Patrón Silver is the ultimate all-rounder. A fresh, zesty cleanser over ice or busting with agave in a crisp Margarita. Patrón Silver effortlessly lends itself to mixing, cocktails, or can be enjoyed neat.

Patrón Reposado is distilled in small batches and rested in a variety of oak barrels for up to five months. Taking on a light-gold colour from the ageing process, Patrón Reposado is alive with notes of citrusand honey. Drink neat, over ice, or elevate your favourite margarita or fruit-driven cocktails such as a Paloma. AGED: 3-5 months. Aged in a variety of oak barrels.

Introducing patrón el cielo. The ultimate innovation in prestige tequila, handcrafted and distilled four times, unlocks the sweet flavors of agave while achieving an undeniably smooth, fresh, and light-tasting experience. A truly radiant first in the industry. Extraordinary tequila, to enjoy day or night.

Passion is what keeps us alive, and keeps us thriving, and keeps us curious. Without it, we wouldn’t be able to create art or tequila.”

Andrés “Dre” Levin Musician & Composer

PATRÓN SILVER 700ML PATRÓN REPOSADO 700ML PATRÓN EL CIELO 700ML

A Tribute to Our Artisans

Celebrating the passionate hands that make extraordinary tequila.

At Hacienda Patrón, located in the Highlands of Jalisco, México, masters of their craft come together to tell a story of pride and passion.

Celebrating the hands that make the simply perfect tequila in each bottle of Patrón Tequila before leaving the distillery grounds, comes a soulful and energetic piece of music created by these same hands as an expression of the artisans’ passion for their work, paired with the elements and tools that represent the craft of Patrón Tequila. The ‘Our Hands’ campaign depicts the hands that come together to make Patrón Tequila—one of the few brands that still makes tequila the hard way, by hand.

Ronan

Patrón Tequila has always been at the forefront of premium spirit craftsmanship. Made in small batches, using only three natural ingredients—agave, water and yeast—and a time-honored production process, every drop is an unwavering commitment to quality, perfection, and preserving Mexican heritage. Each bottle of Patrón Tequila is passionately handcrafted by a team of artisans— from the jimador whose hands connect him to the earth, and the tahona miller, to the fermenters and distillers—everyone plays an important role in honoring the intricate tequila-making process.

Shot at Hacienda Patrón in the Highlands of Jalisco and produced by Grammy award-winning producer Andrés Levin, the ‘Our Hands’ production is anchored by the brand’s commitment to craft and preserving tradition, featuring the real stars behind the scenes who put passion, dedication, and care into handcrafting its 100% naturally perfect tequila.

Beirne Global VP, Patrón Futures

We’re incredibly proud of the new ‘Our Hands’ creative because it illustrates how our dedicated Patrón Tequila artisans play such an important role in creating our super premium tequila through handcrafted techniques and small batch distilling methods, and by using only three, natural ingredients.”

APatrón bottle has been touched by 60 hands before leaving the distillery, including mine. For me, passion is to take care of the finest detail of the things that I’m doing.”

Jovana Elías Tequila Artisan

Patrón have their most exciting year coming up with the announcement of the first innovation since the brand’s launch.

Patrón El Cielo Tequila is passionately handcrafted by our familia at Hacienda Patrón and distilled four times to unlock the natural sweetness of the agave. The result is a sophisticated, luxury Silver tequila with a warm sweetness and distinctive aroma and flavour notes of citrus, caramel, vanilla, and butter, with a heavenly smooth finish. Patrón El Cielo will be available from September.

Then, after a hugely successful first year for Patrón at Melbourne Grand Prix, Patrón are continuing to drive passion and craftsmanship by announcing the partnership with Oracle Red Bull Racing. The partnership celebrates two iconic brands coming together to create a simply perfect collaboration for the most passionate F1 fans. Just as Patrón goes to extraordinary lengths to deliver perfection in every drop of our 100% naturally perfect tequila, Oracle Red Bull Racing displays the same tireless dedication to perfection – from the drivers to the crews to the passionate fans who live for the sport and team.

This partnership is a natural extension of Patrón’s relationship with beloved Mexican racing driver Sergio "Checo" Pérez whose passion and dedication to perfection can be seen on the track for Oracle Red Bull Racing. Checo just like the Oracle Red Bull Racing team are trailblazers who embody our shared values of passion, mastery and the pursuit of perfection – this new simply perfect partnership allows Patrón to go even bigger in the world of F1 as an official partner of the team.

Enjoy Patrón Tequila. Made by hand. Crafted by passion.

Patrón ranch Water

Cool off at your favorite watering hole with the refreshing citrusy flavors of this fizzy Western classic.

INGREDIENTS

– 45mL Patrón Silver Tequila

– 20mL fresh lime juice

200mL soda water

– Garnish: lime wheel

METHOD

Combine Patrón Silver and lime juice in a collins glass filled with ice. Top with soda water and stir gently. Garnish with a lime wheel.

Classic Bolognese

World Pasta Day

25TH OCTOBER 2023

Made with authentic ingredients this classic bolognese sauce, known in Italian as ragù alla bolognese, is rich and hearty with wonderful depth of flavour and is a great base for many other dishes. Bon Appétit.

4-6 Serves

15 minutes prep

60 minutes cook

INGREDIENTS METHOD

Classic Bolognese Sauce

– 4 tablespoons extra virgin olive oil

– 2 medium brown onions, chopped

– 4 cloves garlic, crushed

– 1kg beef mince

– 1 tablespoon tomato paste

– 2 x 400g cans crushed tomatoes

– 2 cups (500ml) low salt beef stock

– 1 cup red wine or water

– 1 level teaspoon dark brown sugar

– 2 bay leaves

– 3 tablespoons fresh oregano, chopped or 3 teaspoons dried oregano

– 3 tablespoons flat leafed parsley

– 6 sprigs fresh thyme or 2 teaspoons dried thyme

– sea salt and cracked black pepper

– 400g spaghetti or pasta of your choice

– extra virgin olive oil to drizzle

To Serve

– flat leaf parsley leaves

– shaved Parmesan

1. Use a large deep sauté or large frying pan over medium heat. Add the oil and onion then cook for 6-8 minutes or until the onion starts to soften and change colour.

2. Add the garlic and cook for a few more seconds until it becomes fragrant. Turn the heat to medium high add the mince and cook for 6-7 minutes, until it starts to brown (the colour adds flavour), breaking up any lumps with a wooden spoon.

3. Add the tomato paste and cook for a few seconds stirring all the time, followed by the water or wine, tomatoes, stock, bay leaf, herbs and the finally the sugar, stir to combine.

4. Bring to the boil, reduce the heat to low and simmer uncovered stirring occasionally for at least 1 hour or until thick and glossy. Season to taste with salt and pepper.

5. Cook the pasta following the manufactures instructions for al dente. Drain and drizzle with extra virgin olive oil.

6. Serve the pasta in one big bowl for sharing, topped with the Bolognese sauce, parsley and shaved Parmesan. Serve with crusty bread and a mixed salad.

Tip: Always make at least double quantities of the bolognese sauce and freeze for later. It freezes well and is perfect for quick midweek meals when you are time poor. Also try this recipe using a 50/50 mix of beef or veal and pork mince.

Stone & Wood

Coined by Byron locals as “sunshine in a glass,” Stone & Wood’s Original Pacific Ale is inspired by long summer days by the coast. Originally brewed in 2008, it was made for those moments with sand on the feet and salt in the hair, for lazy afternoons in leafy beer gardens, or for the times when you’re just dreaming of something a little more tropical.

STONE & WOOD PACIFIC ALE 500ML CANS

Using all Australian barley, wheat and Galaxy hops grown in Victorian and Tasmanian hop fields, Pacific Ale is cloudy and golden. Dry hopped to provide a big fruit aroma and a refreshing finish, it pairs perfectly with fresh seafood, salty chips and great conversation.

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Robert Oatley

Iconic Australian Wine Family

Robert Oatley Vineyards is the reincarnation of the Oatley family winemaking dynasty. Wine is ‘in the blood’ of our late founder Bob Oatley and his eldest son Sandy, leader of the family business founded upon a four-decade passion for grape growing, wine making and marketing – the combination of which has seen the Oatley family rise to the top of the Australian winemaking scene.

With interests spanning the world of competitive sailing, tourism, hospitality and of course, wine – the family produces wines both of immediate appeal and cellar-ability, with satisfying flavours over an elegant frame.

Over forty years of nurturing grapevines and making wine has taught the Oatley family many lessons. Site selection is paramount, that ‘sense of place’, as where you choose to grow your grapes is vital to both style and quality. The Oatley approach is to overlay this philosophy with an outstanding team of grape growers and wine makers, using the best possible equipment, to allow them every chance of producing a winner.

The task is clear: to craft wines that have varietal clarity, focus and which reflect their provenance – in a very modern fashion. Wines of character and integrity.

Director of Winemaking, acclaimed vigneron Larry Cherubino, together with an acclaimed team of winemakers and viticulturists achieves this via a myriad of vineyards across key Australian wine regions, in particular West Australia’s Margaret River and Great Southern and South Australia’s McLaren Vale.

Vineyards are tended as organically as possible and wines are made with minimal intervention, reflecting a dedication to sustainable grape growing and wine production practices.

A blend of Grenache (48%), Shiraz (42%) and Mourvedre (Mataro) (10%) from southern McLaren Vale, where the hills run down to the ocean. Fermented on skins in a combination of open and closed fermenters and matured in French oak for 6 months.

Robert Oatley Wines celebrates the memory of Bob Oatley through a trio of labels: the maritime-influenced Signature Series, the specific vineyard focused Finisterre, and the best of the best barrels under The Pennant. Focussing on wines from Margaret River and McLaren Vale that consistently score over 90 points with the critics and having collected too many medals to detail, a number of the wines have been or are trophy winners but most importantly they’ve resonated with the wine-loving public around Australia and the world. As Bob Oatley said ‘they must be a darned good drink.’

ROBERT OATLEY SIGNATURE SERIES GRENACHE SHIRAZ MOURVEDRE 750ML

A bright, mid-weight, white peachaccented, gently oaked wine grown on selected sites across Australia's highest performing Chardonnay region.

ROBERT OATLEY SIGNATURE SERIES CHARDONNAY 750ML

WINEMAKING PHILOSOPHYROBERT OATLEY VINEYARDS

House Of Suntory

Celebrating 100 Years of Whisky

Japan was importing wines and whiskies from distant countries across the sea, but Shinjiro Torii dreamed of making them himself some day. His lifelong dream was to make products as good as the best wines and whiskies he knew, and to surpass them. His dream became a reality in 1899.

Everything Shinjiro set out to do was new to Japan. He introduced wine to ordinary Japanese people who had never tasted it; he taught people who had never heard of whisky how to drink it.

He took the spirit of craftsmanship and made it a way of life. His untiring efforts caused great change in a country he loved. Shinjiro had the dreams and pride of a true craftsman, and dedicated his life to creating good products, working untiringly and sparing no effort to improve their quality.

History

Founded in 1899, the House of Suntory was built on one man’s dream. Shinjiro Torii wanted to enrich the lives of his people. Against the backdrop of the Japanese Meiji Era, a period of rapid modernization during which Japan opened its eyes to the West for inspiration, young Shinjiro grew into an entrepreneur, maker and doer. He wanted not only to blend imported liqueurs, but develop quintessentially Japanese spirits for his people. Shinjiro dreamed of crafting an authentic Japanese whisky, which would become a turning point for the House of Suntory.

To make that dream a reality, he started the construction of Japan’s first malt whisky distillery in Yamazaki, in the outskirts of Kyoto, in 1923. Inspired by the riches of Japanese Nature, he chose the region for its reputed soft water, unique climate and distinct seasons—all of which would contribute to the distinctive Japanese character of Suntory whiskies.

Iwant

to create original Japanese Spirits the whole world can enjoy, uniquely made from Japan’s nature and her people.”

Shinjiro Torii

You can advertise as much as you like, but it's no good if you don't have a good product. You can't be confident in advertising it, and if your customers start to say you're all talk, it's over. You have to start by making a really good product.”

“

Torii Shinjiro Den One Generation of Excellent Whisky: Shinjiro Torii's Story

Philosophy Nature is our inspiration Craftsmanship is our heritage

Suntory has been carrying on Shinjiro’s philosophy of creating true Japanese spirits that reflects the Japanese Nature and Japanese Craftsmanship.

• Nature refers to the water and the climate of the distillery locations. Shinjiro Torii chose Yamazaki, on the outskirts of Kyoto because of the purity of its water. This is the reason why, 500 years ago, the master of tea ceremony, Sen No Rikyu built a small tea house, here in Yamazaki. And the same motivation for high quality water pushed Keizo Saji to select Hakushu.

• Japan has four very distinct seasons. We believe this unique seasonality creates the distinctive flavour of Suntory whisky. The 4 seasons are also important to harvest the botanicals of Roku Gin.

• Japanese craftsmen are very detailed in the work, paying great attention and care to all aspects of their creations. This is true in the arts like pottery, cuisine, tea ceremony, and also in modern industries like car manufacturing and watch making. Spirit making is also a craft, and this Japanese spirit of craftsmanship is reflected in our spirit making process. At the heart of everything Suntory does, is inspired by Shinjiro’s commitment to excellence, and this is carried through today. Suntory’s philosophy is to:

• Renew the world like water

• As a company that delivers the blessings of water and nature to our customers, we will protect and pass on the natural environment to the next generation.

• Satisfy people like water

• Just as water quenches the thirst of all living things, so will we enrich lives by delivering products, services and social activities of value to customers and society.

• Move freely like water

• We will continue to be a company where all employees take up the challenge to create new value, moving freely and changing and adapting like water.

1889 Shinjiro Torii starts the Torii Shoten Store in Osaka

1907 Akadama Port Wine, a sweet grape wine, released

1919 Osaka plant establishment

1923 Construction of the Yamazaki Distillery, Japan’s first malt whisky distillery

1929 Suntory Whisky White Label (Shirofuda), Japan’s first genuine whisky

1936 The first Gin, Hermes Gin, launched

1937 Suntory Whisky Kakubin (Square Bottle) launched

1956 The first Vodka, Hermes Vodka, launched

1963 Company name changed to Suntory Limited

1973 Hakushu Distillery established

1984-

2016 Suntory Whisky brands launched (Yamazaki, Hibiki, Hakushu, Chita)

2016 Suntory Whisky Toki launch

2017 Suntory Roku Gin launch

2019 Suntory Haku Vodka launch

2023 Represents the 100th anniversary of Suntory whisky production

Limited 100th Anniversary Editions

In honor of the centennial, the House of Suntory is releasing several limited-edition whiskies that highlight the unique Japanese craftsmanship at Suntory’s whisky distilleries and their meticulous art of blending, including Yamazaki 18 Year Old Mizunara and Hakushu 18 Year Old Peated Malt whiskies. Limited 100th anniversary labels of the flagship Yamazaki 12 Year Old and Hakushu 12 Year Old will also be released for the centennial.

“Hakushu and Yamazaki whiskies are gifts from our past handed down by generations,” said Fifth Generation Chief Blender Shinji Fukuyo. “It is fitting to release limited editions as part of this incredible milestone, as they represent our relentless pursuit of quality and symbolize our promise to carry our philosophy on for the next one hundred years and beyond.”

LEARN THE ART OF JAPANESE WHISKY

The House of Suntory Launches

Limited-Edition Hakushu® 12 and 18 Year Old Whiskies in Honor of 100-Year Anniversary

From Hakushu’s mountain forest distillery, the House of Suntory proudly introduces two new limited-edition expressions to its iconic ranges as part of the historic brand’s multifaceted centennial celebration.

The House of Suntory Launches Limited-Edition Yamazaki® 12 and 18 Year Old Whiskies in Honor of 100-Year Anniversary

The renowned Yamazaki Distillery, the oldest malt distillery in Japan, is introducing two limited-edition expressions to celebrate its 100th anniversary.

The House’s centennial Hakushu 12 Year Old packaging is designed as an homage to “Monozukuri” craftsmanship—a Japanese principle which embodies elevated artisanship, relentless pursuit for quality, ingenuity, and expressiveness. The illustration on the bottle captures the Hakushu Distillery in soft hues of verdant green, representing the forest surrounding the distillery. It depicts Shinjiro Torii’s dream to make whisky blessed with the riches of Japanese nature and craftsmanship that is still carried on today.

The House of Suntory’s limited-edition Hakushu 18 Year Old Peated Malt is comprised of meticulously selected malt whiskies all aged for a minimum of 18 years. Nestled deep in Mt. Kaikomagatake, the Second-Generation Master Blender, Keizo Saji, founded the Hakushu Distillery in 1973. Its blenders accepted the challenge of working with peat - a daring move made possible thanks to the area’s unique terroir, climate and exceptional mountain water (filtered through granite rocks) which together soften the whisky’s signature smoky taste.

The House of Suntory’s centennial edition of Yamazaki 12 Year Old is designed as an homage to “Monozukuri” craftsmanship— a Japanese principle which embodies elevated artisanship, relentless pursuit for quality, ingenuity and expressiveness. The bottle design for Yamazaki 12 Year Old pays tribute to Yamazaki, the oldest malt distillery in Japan. The illustration captures this legendary distillery in deep copper tones from a low angle, looking up. This perspective is a reminder to always stay grounded and pay homage to Shinjiro Torii’s dream of making whisky blessed with the riches of Japanese nature and craftsmanship.

A single malt Japanese whisky aged exclusively in rare Mizunara oak casks. “Yamazaki 18 Year Old Mizunara was blended for our 100 year anniversary and features a rich texture created from a long aging process. This expresses the delicate and meticulous attention to detail that went into its craftsmanship,”said Fifth Generation Chief Blender Shinji Fukuyo. “I believe this whisky embodies the founding family’s spirit to pursue quality, and I am honored to share this with the world.”

HAKUSHU 12YO 700ML

HAKUSHU 18YO PEATED MALT 700ML

YAMAZAKI 12YO 700ML

YAMAZAKI 18YO MIZUNARA 700ML

A Three-Generation Story of Passion, Innovation, and Sustainability

Our story began three generations ago, with the dream of Bill Taylor Snr and his sons, Bill, and John. Passionate about wine, they set out to find the perfect piece of land on which to establish a vineyard in the Taylors name.

In 1969, they found a promising 178-hectare site by the Wakefield River in the Clare Valley. They were certain the terra rossa soil and Clare climate would prove conducive to crafting wines of the highest quality. Their bold vision was soon receiving critical recognition: Their first-ever vintage release took home the coveted Montgomery Trophy for ‘Best Red Wine in Show’ at the Royal Adelaide Wine Show and went on to win Gold at every national wine show entered.

Our commitment to quality has resulted in over 10,000 medals from competitions worldwide, including recognition as the most-awarded winery in the world in 2017.

As an agricultural business, we are committed to sustainability. Our vineyard and winery have been certified by Sustainable Winegrowing Australia; our winery is certified to the National Standard for Organic and Bio-Dynamic Produce; and in 2021 we implemented Science-Based Targets, committing to reduce our emissions by 50% by 2030 and achieve Net Zero by 2050. TAYLORS

A soft and fleshy shiraz boasting a lively palate of juicy red berry fruits, plum and spice, along with subtle chocolate and savoury characters from the oak maturation.

Awards: Platinum, Grand Gold, Double Gold and 17 Gold.

Layered flavours of red cherry, spice and plum are superbly balanced with French oak, giving length to the finish.

Silky textured with exceptional length and flavours of peach, nectarine and subtle cashew nuances from quality French oak.

Complex and elegant, offering rich fruit characters of cassis and blackcurrant with earthy nuances. French oak giving hints of cedar and tobacco to finish.

Brown BrotherS

The joy of wine, in all forms. For all adventures.

At Brown Brothers, we love people. And we love how wine can bring people together. So we set out to make good wine that could do just that – and now we’re making more than 60 varieties of the stuff.

After 130 years and four generations of Brown Brothers (and our many sisters) later, we may be steeped in history, but we stomp our grapes for tomorrow’s taste buds. It’s why we pioneered Moscato on this side of the world, and helped recognise King Valley as the home of premium Australian Prosecco. Blended Cabernet Sauvignon with Sumoll and called her Cienna. And set up our own micro-winery that we call our ‘kindergarten’ – where there’s a lot of playtime and hardly any rules. Because, as Ross Brown (third generation) says; ‘We are a wine company with tradition, but we’re not a traditional wine company’.

We’re proud of our wine, of each other, of those who came before us. Since 1889 we’ve been here in the Milawa region of the King Valley – and that means we’ve seen a lot of harvest seasons. Sipped a few Chardonnays in our time. Discovered some delicious new varieties, and thrown a few experiments out the window.

Four generations of winemakers later, we’re still as excited by a new release glass of sparkling. Or that 1980 Malbec that comes out of the cellar on special occasions. Or the new favourite drop we know we’re yet to create. Because, while we’ve collected a few laurels on our bottles, we’re not even tempted to rest on them. Instead, we use them to spur us forward. To push us beyond the status quo. To keep our minds sharp and our palates fresh. To keep us making wine for more people. And to ensure it’s perfectly delicious.

BROWN BROTHERS SHIRAZ, MONDEUSE & CABERNET SAUVIGNON 750ML

The iconic SMC adopts the original winemaking technique of John Charles Brown, where the three varieties are cofermented. 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.

18851889 How It All Began

John Francis Brown plants 10 acres of vines in Milawa, Victoria in 1885. In 1889 the first vintage of wine is produced.

19161920 Wine Sold In Melbourne

Phylloxera is suspected in the vineyard and vine replanting commences with American rootstock, replacing the whole vineyard. Production is approximately 10,000 gallons.

19331934 Son Joins The Winery

John Charles Brown (second generation) joins his father John Francis Brown. They find a ready-made market among the newly arrived Italian tobacco growers in the Ovens & King Valleys.

19581962 Grandson Becomes Winemaker

John Graham Brown (yes they’re all named John!) joins the business as the third generation winemaker. Australia’s first commercial vintage of Botrytis Riesling is made in Milawa.

1968 A Severe Frost Destroys The Vintage At Milawa

A ‘frost-free’ vineyard named Mystic Park is subsequently purchased, located in the Murray Valley. Third Generation family, John Brown, Peter Brown, Ross Brown and Roger Brown begin to work in business.

1980 A New Cellar Door

The current Cellar Door and Tasting Room is built, to provide visitors with a personalised wine tasting experience.

1989 A Centenary Celebration

Brown Brothers Celebrates 100 years of winemaking, and establishes the Kindergarten Winery- a mini sized winery where experimental and innovative wines can be made on a smaller scale.

1994 A New Wine And Food Experience

The Banksdale Vineyard, located at 485m in the King Valley is purchased and planted. The ‘Epicurean Centre’ is opened. (Now named Patricia’s Table restaurant and wine bar).

19961998 First to Australian Market

The first of the fourth generation of family members join the business. The Heathcote property is purchased and Brown Brothers is the first Australian wine company to launch Moscato in the Australian market.

King Valley Prosecco

#SaveAussieProsecco

Prosecco has been in the spotlight lately; not just for being a wine you know and love, but because of the ongoing debate between the Australian Government and the European Union (EU), regarding the use of the name Prosecco.

Prosecco is a white grape variety originating from the Veneto region of Northeast Italy, where it has been used to produce sparkling wine under the Prosecco name. In the late 1990’s, the Prosecco grapevine was first sold to Australian wine producers, pioneered in the King Valley by Otto Dal Zotto.

In 2009, the Italian government decided they would create a region called ‘Prosecco’. They changed the name of the Prosecco grape variety to Glera within the European Union (EU) and registered Prosecco as a Geographical Indication (GI) in the EU. The EU has since been fighting for over a decade to claim Prosecco as a GI in global markets, including Australia.

The proposal to use Prosecco as a GI in Australia would restrict the use of this name to wines only produced in certain regions of Italy, effectively preventing Australian producers from using the name to market their own sparkling wines made from the same grape variety.

The issue we, along with many neighbouring producers in Australia and around the world are facing is that we have been investing in Prosecco grapevines long before the Italians made that decision.

“Having to go back to scratch and promote something unknown and unheard of would have a substantial impact both on tourism in our region, the King Valley, but also on jobs and our ability to support the local community,” says Brown Brothers CEO Dean Carroll.

What does this mean?

Australia is one of the fastest-growing sparkling wine markets in the world, with the total value of Australian Prosecco production estimated at around $205 million alone. Winemaker and 4th generation family member Katherine Brown says that restricting the use of Prosecco as a GI would have a significant impact on the Australian wine industry:

“It would be a huge blow to Australian winemakers and producing regions, such as The King Valley, who have been growing

and investing in Prosecco grapes and making sparkling wines from them for many years,” says Katherine.

“Around 95% of Australia’s Prosecco is currently sold domestically. If Australian wine producers aren’t able to use the name “Prosecco” on their bottles, it would also be confusing for consumers, who understand the Prosecco grape variety and the quality it produces in Australia.”

“It’s important that we look at grape varieties as the primary means of identifying and marketing Australian wines. This would not only support the Australian wine industry but also ensure that consumers have access to a diverse range of high-quality wines from around the world.”

Now’s the time to #SaveAussieProsecco

Australia's Favourite Sparkling

BROWN BROTHERS KING VALLEY PROSECCO NV 750ML

Add some bubbles to your next occasion with vibrant and easy-drinking Sparkling wine from Victoria’s King Valley, the home of premium Prosecco.

Old FOrester Old Fashioned

INGREDIENTS –

45mL Old Forester Bourbon

– 10mL sugar syrup

– 2 dashes Aromatic Bitters

METHOD

Add ingredients to a mixing glass and stir. Strain over an ice filled glass and garnish with orange peel. Enjoy!

Old Forester

The First Bottled Bourbon!

The history of Old Forester goes all the way to the beginning of bourbon as we know it today. By the late 1800’s, Bourbon was not only a social drink and a part of everyday life, but it also had a variety of medicinal uses. It was at this time that our founder, George Garvin Brown, began his career as a traveling pharmaceutical salesman. He saw in person the unpredictable and unreliable state of Bourbon. Even at the hands of doctors, the quality of the whiskey they were prescribing was suspect. There was very little way to know what was in the whisky you were buying until you tasted it. That’s because in the mid 1800’s, Bourbon was sold exclusively by the barrel. Since you could not see or measure the contents of the liquid inside the barrel, it was easy to tamper with.

George saw an opportunity to revolutionize the entire industry. In 1870, he did the most unexpected and amazing thing: he sealed Bourbon in a glass bottle for the very first time. Proud of the product he created, he signed his name to it with a promise. A guarantee of quality, that promise read: 'This whisky is bottled by us only, and we are responsible for its purity and fine quality. Its elegant flavor is solely due to original fineness developed by age. There is nothing better in the market.' For the first time, Bourbon drinkers could now purchase a bottle of whiskey and drink with confidence. And thus, in batching the whiskey and sealing it in glass bottles, the Old Forester brand was born and forever changed both the process and expected quality in Bourbon.

Olmeca spicy Paloma

INGREDIENTS

– 60mL Olmeca Altos Silver Tequila

– 60mL grapefruit juice

– 30mL fresh lime juice

– 1 jalapeño pepper, sliced thinly

– 3 dashes Angostura Bitters

METHOD

Add tequila and lime to a cocktail shaker filled with ice, shake vigorously. Strain the mix into a salt rimmed glass over ice, top off with grapefruit juice and garnish with sliced jalapeños.

Sheep Dog Espresso Mutt-ini

INGREDIENTS

– 60mL Sheep Dog Peanut Butter Whiskey

– 60mL chilled espresso coffee

METHOD

Add ingredients to a cocktail shaker, fill with ice and shake vigorously. Garnish with crushed peanuts.

Basil Hayden Mint Julep

INGREDIENTS

– 60mL Basil Hayden Bourbon

– 15mL simple syrup

– 8 mint leaves, plus extra to garnish

METHOD

Add the mint and syrup to a julep tin cup or rocks glass. Gently muddle the mint to express oils. Add crushed ice and pour Basil Hayden over. Stir thoroughly and garnish with a mint sprig.

Premiership Punch

INGREDIENTS

– 100mL Bombay Sapphire Premier Cru

– 100mL Bombay Bramble Gin

– 200mL Fever-Tree Tonic Water

– 200mL Fever-Tree Ginger Ale

– 8 fresh raspberries

– 8 slices of cucumber

– 8 lemon wheels

– 8 orange wheels

– 4 mint leaves

METHOD

Fill your punch bowl with ice. Add half of each of the garnishes (fruit and mint leaves). Add both types of gin and slowly pour over tonic and ginger ale. Stir gently. Serve into a highball filled with ice. Garnish and enjoy with friends!

the jack black

INGREDIENTS

– 35mL Jack Daniel's

– 15mL Tia Maria

Coffee Liqueur

– Coca-Cola

– Garnish: Cherry

METHOD

Add Jack Daniel's to a rocks glass filled with ice. Add Tia Maria and Coca-Cola and stir gently.

Brown Brothers Pink Paradise Punch

INGREDIENTS

– 400mL Brown Brothers

Moscato Rosa

– 100mL pink grapefruit juice

– 100mL soda water

– 1 grapefruit, sliced

– 4 strawberries, sliced

METHOD

Add all ingredients into a 1L jug, fill to brim with ice and stir. Serve in glasses filled with ice.

Garnish with grapefruit and strawberry slices with a sprig of rosemary.

INGREDIENTS

– 60mL Wild Turkey

Bourbon

– 15mL Simple Syrup

– 25mL Fresh Lemon Juice

– 15mL Chambord Berry

Liqueur

– Garnish: Fresh blackberries and a lemon wheel.

METHOD

Bourbon Bramble Patrón passion margarita

Add Wild Turkey Bourbon, syrup and lemon juice to shaker with ice and shake vigorously. Separately, muddle blackberries in rocks glass, then add crushed ice. Strain shaken mixture into the rocks glass and add a floater of berry liqueur. Garnish with lemon wheel and blackberry.

INGREDIENTS

– 45mL Patrón Silver

– 15mL Cointreau

Liqueur

– 25mL VOK

Passionfruit

Liqueur

– 15mL lime juice

– Garnish: orange wedge, jalapeño & mint

METHOD

Combine liquid ingredients in a cocktail shaker and shake with ice to chill. Strain onto fresh ice in a double old fashioned glass. Garnish with mint sprig, jalapeño slice, and orange half-moon.

Tempus two ginS

Doing Things Differently

There is a new range of gins in town made with the best grapes from Tempus Two, lovingly crafted into your favourite spirit.

Tempus Two creatively harnesses the unique wine spirit that is extracted during the process used to make its Tempus Two Zero and Tempus Two Lighten Up low alcohol wines and repurposes it into a range of high-quality gins.

Featuring a Prosecco Gin, the first of its kind globally, a Shiraz Gin which is made using premium shiraz grapes and a Wild Botanical Gin, the range captures the distinctive characteristics of each varietal by creating a wine spirit base using the latest spinning cone technology, before infusing botanicals.

Using a combination of traditional and non-traditional extraction and distillation methods, Tempus Two creates a product that both reduces its environmental impact and harnesses delicious wine qualities in a premium gin.

In April 2023, Tempus Two Shiraz Gin became the world’s first Shiraz gin to receive double gold at the highly prestigious San Francisco World Spirits Competition. It also won the Singapore World Spirits Comp and Global Gin Master, and received The Masters Medal at the 2023 Global Gin Masters Awards. Talk about going beyond tradition!

TEMPUS TWO SHIRAZ GIN 700ML

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

Shiraz Gin negroni

INGREDIENTS

– 30mL Tempus Two Shiraz Gin

– 30mL Campari

– 30mL Sweet Red Vermouth

METHOD

Add all ingredients to a tumbler glass over ice. Stir then garnish with a twist of orange.

TEMPUS TWO PROSECCO GIN 700ML

Staying true to the mouthfeel of the wine, our Prosecco Gin is light, floral and distilled with an elegant blend of juniper, citrus and rose buds.

The Love of Wine Begins

With four generations and over 100 years of winemaking to draw on, the McGuigan family has been a driving force in the Hunter Valley. Every generation has ensured winemaking is their lifestyle, dedicating their life to bringing Australia and the world some of the best wine.

The Start of Something Big

The uncompromising dedication to crafting the finest Australian wines is reflected in McGuigan Wines being crowned International Winemaker of the Year at the prestigious International Winemaker & Spirits Competition (IWSC) a world record four times.

Wines For All to Enjoy

We enjoy the role of the perfect host. Our customers are our guests and we are determined to make them feel welcomed, comfortable, and well-informed so that they have the most pleasing wine experience imaginable.

Life’s complicated –enjoying wine shouldn’t be.”

Wine & Roast dinner Pairing Guide

During the colder months, the heady aroma of a slow-cooked roast wafting through the house can bring immense comfort and warmth to a home. However, preparing a succulent roast with all the trimmings is a labour of love, making it all the more important to savour the end result with the perfect bottle of wine. The ideal wine pairing for your roast dinner depends on the type of roast you're making, the ingredients used in the cooking process, and the accompanying sides. To help you with this mission, we've compiled this comprehensive guide to pairing wine with various roasts.

BEST WINE WITH ROAST CHICKEN

Chardonnay

Crispy chicken skin is an excellent match to a rich and full bodied, buttery Chardonnay.

BEST WINE WITH ROAST PORK Rosé

Pork is an incredibly versatile meat - it can be roasted in endless ways depending on the cut of meat, flavours it's cooked in, and the way it's served. In all cases, roast pork pairs best with a wine that combines richness with acidity. A Rosé with luscious fruit flavours and a dry finish is an excellent partner.

McGUIGAN SINGLE BATCH PROJECT CHARDONNAY

Hand crafted from premium grapes grown in South Australia, this fine boned but full-bodied Chardonnay sings with stonefruit and citrus, peaches, melons & creamy, vanillan oak.

McGUIGAN SINGLE BATCH PROJECT ROSÉ

This fresh and crisp Dry Rosé embodies intense flavours of fresh strawberries and cream with hints of citrus fruits, reflective of its aromatics. This wine has a clean, crisp finish.

BEST WINE WITH ROAST

Shiraz, with its bold and intense flavour profile and notes of black pepper, smoke and dark fruit, is exceptional in complementing roast beef's rich, savoury flavours. The chalky tannins in Shiraz work well in clearing the palate between bites.

McGUIGAN SINGLE BATCH PROJECT SHIRAZ

A classic fruit driven Shiraz bursting with aromas of dark fruits and spice with subtle oak undertones. This is a full bodied wine showcasing sweet dark berry fruit combined with oaky flavours backed up with good acid drive to give length.

BEST WINE WITH ROAST LAMB Cabernet

As far as wine pairing and roast lamb go, a rich and full-bodied Cabernet Sauvignon is a match made in heaven. The bold fruity flavours of a Cabernet Sauvignon with its high tannic and acidity content is perfect for cutting through the richness of the meat and cleansing the palate.

McGUIGAN SINGLE BATCH PROJECT CABERNET

Bright raspberries and violets fill the nose. The palate is quite straight up and down with classic cabernet fruits for blackcurrants and cassis. Some nice firm tannins make this and ideal food wine.

BEST WINE WITH ROAST DUCK Pinot Noir

Duck is a rich, fatty and gamey meat, so a wine with a higher level of acidity is a great choice. A lighter red wine such as Pinot Noir is a wellknown partner with roast duck.

McGUIGAN SINGLE BATCH PROJECT PINOT NOIR

This Pinot Noir is a medium bodied, aromatic & fresh wine that has a lively herbal middle-palate & wild cherry hit. An ideal wine to accompany your next roast.

Campari Negroni Week

1860

The Origins Of Passion

Driven by his Red Passion, in 1860 Gaspare Campari invented a liquid so distinctive and revolutionary that is has not been altered since. The creativity and passion of Gaspare Campari and his son Davide were so strong that their genius lives on through the brand, the liquid and those it inspires.

1904

The Expansion

Campari Bitter soon outgrew Caffe Campari. It's rapid, international growth resulted in the opening of the first ever Campari laboratory in Milano. The success continued and to meet new demand, in 1904 Campari moved to a plant in Sesto San Giovanni, home now to Campari Group Headquarters.

1867

Iconic Premises

As Gaspare's passion grew together with the brand, he identified an opportunity to run his business from the newly built Galleria Vittoria Emanuele II, the cultural epicentre of Milano. He moved into the majestic new building and named it Caffe Campari.

1920

The Red Heart & Art Liaison

It's the beginning of an era. The Americano and the Negroni are invented, with Red Passion at the heart. Both cocktails are listed on the IBA Official drinks list, in The Unforgettable category.

CAMPARI 700ML

What does Campari taste like? Campari is brilliantly clear, with a vibrant red colour. The aromas are appealingly complex with herbal, orange and floral notes. And the flavour is pleasantly bitter with a velvety aftertaste.

Intense notes of orange, herbs and wood. This iconic, unforgettable Italian red spirit is at the heart of some of the world's most famous cocktails.

Leonetto Cappiello deisgned this famous Spiritello sprite wrapped in an orange peel.

tommy's bar celebrates Negroni week

11TH TO 17TH SEPTEMBER 2023

INGREDIENTS

– 30mL Campari

– 30mL Gin

– 30mL Sweet Red Vermouth

METHOD

Pour the Campari, gin and sweet vermouth directly into the glass filled with ice. Stir gently. Garnish with a slice of fresh orange.

CAMPARI PRE-BATCHED NEGRONI 500ML

Whilst master mixologists can create the perfectly rounded Negroni cocktail behind the bar, now all Negroni lovers can enjoy their favorite cocktail, expertly mixed in the comfort of their own home.

CLICK TO PURCHASE

Tanqueray Against

the Status Quo

Charles Tanqueray was born in 1810 in England. His father, grandfather and great uncle all made their living as clergymen, but Charles, aware from the outset that he wanted a different life, broke with tradition. Charles was passionate about crafting the finest gin and in 1830 he followed his own path and began working in the Vine Street Distillery in Bloomsbury, London with his brother Edward.

Under the stewardship of one of the largest distilling dynasties in London, The Currie’s, Charles honed his craft for gin distillation. In 1835 Edward and Charles continue their journey and take over the Vine Street Distillery. In 1838 Edward tragically dies aged 33, leaving the business in the sole control of Charles.

Charles Tanqueray’s refusal to accept the status quo meant that he spent many years testing the finest botanicals from around the world. After extensive trials, Charles discovered a wonderfully balanced recipe that combined a rich, full flavour and a bold, invigorating taste.

Charles’ complex combination of the finest botanicals and spices met with instant approval and success.

Tanqueray London Dry still uses this original recipe from 1830, blending Juniper, Coriander, Angelica Root and Liquorice. It mixes perfectly with tonic water and a wedge of lime, as a classic G&T.

When Charles passed away, his son - a brilliant businessman – saw the global potential for Tanqueray Gin and started promoting the brand internationally. The rest is history.

Tanqueray & tonic

INGREDIENTS

– 50mL Tanqueray London Dry Gin

– Plenty of ice

– 200mL Premium Tonic Water

METHOD

Pour gin into a goblet. Add plenty of ice and mix with 200ml premium tonic water. Stir, then add a wedge of lime to garnish.

Tanqueray no. ten Martini

INGREDIENTS

– 50mL Tanqueray No. Ten Gin

– 10mL Dry Vermouth

METHOD

Add gin and vermouth to a shaker and shake well. Strain into a martini glass and garnish with a twist of pink grapefruit peel.

TANQUERAY LONDON

DRY GIN 700ML

Fortune favours the brave. Back in the 1830´s Charles Tanqueray wasn't afraid to mix his bold ideas. His ingenious pursuit for perfection paid off, creating Tanqueray London Dry, a perfectly balanced gin and one of the most awarded gins in the world.

TANQUERAY NO. TEN GIN 700ML

Furthering the legacy of the original London Dry recipe, Tanqueray No.10 sets the standard as the first ultrapremium gin. Distilled in small batches with the four original botanicals of London Dry and the addition of fresh whole grapefruits, oranges, limes and chamomile flowers, Tanqueray No. 10 Gin brings an explosion of fresh citrus with every sip. Tanqueray No.10 is the only Gin and only white spirit that has been awarded a place in the Hall of Fame at the San Francisco Spirits Awards, an honour we are exceptionally proud of. The smooth & delicious taste of Tanqueray No.10 Gin makes it the unmistakable premium gin of the Tanqueray range.

1800 tequila

A 220-Year-Old Tequila Recipe

1800 Tequila is the world’s most awarded 100% blue weber agave tequila, with 11 generations of tequila expertise distilled into every drop. The year 1800 was the first-time tequila was aged in oak barrels and 1800 Tequila celebrates this date: the moment when tequila first broke with conventions and did something differently to get the liquid to a smoother, more characterful place. To this day, 1800 Tequila’s Master Distiller selects only the very best barrels to create the characteristic smooth taste of the 1800 range of 100% blue agave tequilas.

1800 Coconut Tequila is made with the brand’s signature Blanco Tequila as its base, which is created with blue agave, hand-picked from our family farms in the highlands of Jalisco, Mexico. The plants take eight years to ripen and can only be harvested once. 1800 Coconut Tequila is an incredible balance of flavours between subtle sweet Mexican coconuts and 100% blue agave tequila.

1800

TEQUILA 700ML

1800 Blanco follows the original formula created in the year 1800. Made from 100% Weber blue agave and handpicked at it's peak maturity, 1800 Blanco is a special selection of white tequilas blended for added complexity and character.

TEQUILA 700ML

Crafted from 100% Weber blue agave harvested at its peak, 1800 Coconut is a special selection of white tequilas, double-distilled and infused with natural, ripe coconut flavour. With its slightly sweet and medium-bodied tropical taste, this versatile spirit is delicious on the rocks and tastes great mixed with pineapple juice.

TEQUILA 700ML

100% Blue weber agave is harvested at its peak, double-distilled in copper stills, and aged in new American and French oak barrels for more than a year. This dark amber spirit boasts an oaky vanilla aroma, nutty with toffee flavour, and a peppery spice finish. Deep and luxurious, this tequila is ideal for sipping.

BLANCO

1800 COCONUT

1800 ANEJO

Four PillarS

Gin combined with Shiraz grapes? Bloody brilliant. This crazy experiment using our original Rare Dry Gin steeped with local cool climate Shiraz grapes has become a cult-favourite, the perfect balance of sweet fruit and ginny goodness.

Each year we take local Shiraz fruit, steep the whole berries in high-proof gin for eight weeks before pressing. The colour remains a deep, rich, reddish purple. Aromatically it shows fresh pine needles, citrus and spice, and distinct peppery, dense raspberry notes. The palate is lovely and sweet with a long juniper and spice character on the finish.

FOUR PILLARS BLOODY SHIRAZ GIN 700ML

LEARN HOW BLOODY SHIRAZ GIN IS MADE

This is gin, not sloe gin. So it packs a punch and is ideal in a range of cocktails.”

“

wild turkey

1855-1940

The Birth of Wild Turkey

1855 1893

Wholesale grocer Austin Nichols begins selling wine and spirits. The business would later go on to own and sell Wild Turkey.

The Ripy Brothers’ bourbon represents Kentucky at the World’s Fair in Chicago, Illinois.

1869 1940

The Ripy brothers open their family distillery on Wild Turkey Hill in Lawrenceburg, Kentucky.

Wild Turkey Bourbon gets its name after a distillery executive shares his bourbon with friends on an annual hunting trip — of course, they were after wild turkey.

2000 – Today The New Vision

2000 2016 1954

Master Distiller Jimmy Russell is inducted into the Kentucky Bourbon Hall of Fame.

1954-1995 The Russell Effect

Master Distiller Jimmy Russell joins Wild Turkey. He learns his craft from becomes the third in a line of master distillers for the brand which includes second master distiller, Bill Hughes, and Ernest W. Ripy, son of the original distiller.

Eddie Russell, son of Jimmy Russell, joins Wild Turkey as a relief operator and begins to work his way up the distillery ladder.

2004 2018 1976

Jimmy Russell celebrates his 50th year at the Wild Turkey distillery.

Wild Turkey follows it up with the launch of Kentucky Spirit, a singlebarrel 101-proof bourbon, one of the only single barrel American whiskey offerings of the time.

Wild Turkey introduces the world’s first bourbon liqueur, introducing a broader audience and attracting even more drinkers to the bourbon world. The liqueur would eventually lead to the creation of American Honey.

2010 2020 1981 1995

Eddie Russell is inducted into the Kentucky Bourbon Hall of Fame by his father, Jimmy Russell.

Eddie Russell is officially given the title of Master Distiller, then making Jimmy and Eddie the only active father and son duo of bourbon Master Distillers in the world.

Wild Turkey introduces our premium Rare Breed bourbon, one of the first barrel proof bourbons to hit the market.

AUGUST 2023

Famed actor and bourbon enthusiast Matthew McConaughey joins Wild Turkey as Creative Director.

Wild Turkey introduces Rare Breed Rye, our premium quality, masterfully crafted barrel proof rye.

2015 1991

Wild Turkey introduces Longbranch, a small-batch bourbon refined with Texas Mesquite and American Oak charcoals, and the first co-creation from Master Distiller Eddie Russell and Creative Director Matthew McConaughey.

Water

Our water comes from the Kentucky River and is naturally filtered through limestone, removing iron and other impurities.

Yeast

We’re still using our original yeast strain – proprietary to Wild Turkey – which has informed our bourbon’s signature flavor for over 60 years.

Paper Plane

INGREDIENTS

– 30mL Wild Turkey 101

– 30mL Fresh Lemon Juice

– 30mL Sweet Red Vermouth

– 30mL Aperol

METHOD

Add all ingredients to shaker with ice. Shake, and strain into rocks glass. Garnish with lemon wheel. This is how you make the Paper Plane cocktail.

WILD TURKEY 101 700ML

For over 60 years, Wild Turkey has been making 101 the same way, the right way. Aged in American White Oak barrels coated in the deepest alligator char, Wild Turkey 101 has an impossible-to-miss character. It’s high rye content and the 101 proof makes it a most flavorful Kentucky Straight Bourbon Whiskey that carries a bit of a pleasant bite to it –making it highly enjoyable neat, on the rocks, or in a cocktail.

Non-Gmo Grains

Our water comes from the Kentucky River and is naturally filtered through limestone, removing iron and other impurities.

Barrels

Not everyone makes a big deal about char level – the intensity of burn inside American White Oak barrels used to age bourbon. But only a No. 4 “alligator” char, the deepest available, can produce our bourbon’s signature amber color and bold flavor. Others might be content with a No. 1, 2 or 3 char; but it’s something we can never compromise on. We use our No. 4 char across all of our bourbons and ryes, giving each one our distinctive Wild Turkey flavor.

Time

We never pour a drop of Wild Turkey until it’s aged at least five years – often six or eight or more. Of course, we legally would only have to age it two years to call it a straight topshelf bourbon whiskey, but we’re not big fans of doing the minimum. Even our tin-clad, wooden rick houses where we store our barrels have stood the test of time; they allow maximum interaction between wood and bourbon, and they’ve been doing it since the 1890s. When we put “Kentucky Straight Bourbon Whiskey” on our label, it’s because our bourbon earned it.

WILD TURKEY MASTERS KEEP UNFORGOTTEN 700ML

The idea of marrying the straight bourbon and ye whiskies of Wild Turkey Distilling Co. was born in 2010 when a crew member accidentally mixed a batch of young rye with a barrel of mature bourbon. Over a decade later, Master Distiller Eddie Russell has leveraged his years of distillation experience to craft Master's Keep Unforgotten, a high proof, extraaged variation of the harmonious blend of straight bourbon and rye whiskies, this time finished in rye casks for a secondary aging period in the preprohibition Rickhouse B - the favourite rickhouse of Eddie's father, Master Distiller Jimmy Russell.

Slow Cooked pulled Beef BurgerS

These slow cooked, pulled beef burgers (sometimes referred to as sliders) are perfect for your next get together to share with friends. Super easy to make and very, very tasty. Australian Beef is some of the best in the world and this recipe uses one of the less expensive cuts. Using clever cooking methods turns it into a melt in the mouth treat everyone one will adore. Follow our step by step video tutorial and create your own chef quality pulled beef burgers at home.

6 Serves

15 minutes prep

3 hours cook

INGREDIENTS METHOD

– 1.6 to 2.0 kg beef bolar roast

For The Marinade

– 2 cloves garlic, finely chopped

– 1 teaspoon smoked paprika

– 1 teaspoon cumin seeds

– 100ml malt vinegar

– 50ml olive oil

– 2 tablespoons golden syrup

– ½ cup water

– ¼ cup BBQ sauce

To Serve

– small bread rolls

– mayonnaise

1. Place the beef bolar roast into a small deep roasting pan, combine the marinade ingredients and pour over the Beef.

2. Cover the pan with two layers of foil and slow roast in the preheated oven for 3 hours until the meat is falling apart.

3. Allow the beef to cool in the pan and using two forks , gently pull it apart.

4. Slice the rolls and spread top and bottom with the mayonnaise. Place a generous mound of pulled beef in each roll and serve with either a side salad or apple slaw. Makes 16 -20.

Tips: Pulled Beef can be made several days prior to serving , stored in the refrigerator and reheated as required

WinesmithS

Limited Edition Series

Winesmiths is back with their second collab in the Winesmiths Limited Edition Series, partnering with renowned SA visual artist, Billie Justice Thomson. Billie’s work reflects her obsession with the kitsch, nostalgia and iconic food imagery. Playing homage to the day-to-day miracles of existence, Winesmiths latest Limited Edition Collab will see Billie’s interpretation of the biodiversity that surrounds the vineyards featured across six Winesmiths Premium Collection wines.

Along with Billie’s floral illustrations, the artworks also feature and celebrate native Australian bees, representing Winesmiths Sacrifice Nothing 2023 partnership with the Wheen Bee Foundation. With bees playing a vital role in preserving biodiversity and ecosystem health, Winesmiths will donate part proceeds of sales from their Limited Edition Shiraz and Pinot Grigio, funding vital strategic research, education and conservation initiatives.

Hear more about this Limited Edition collab via www.winesmiths.com.au or on Winesmiths Instagram page (@winesmiths) and find Winesmiths Limited Edition in store now.

Yalumba Gen

Yalumba embarked on a transformative journey in 2005, producing certified organic wines in collaboration with likeminded vignerons.

Today, Yalumba's commitment to sustainability and the welfare of future generations shines through in its collection of organic and sustainably made wines—Yalumba GEN. Each bottle embodying the enduring philosophy of the Hill-Smith Family and their dedication to sustainable practices.

Yalumba GEN represents a unified vision prioritising the safeguarding of essential elements for producing exceptional wines. These wines are 100% certified organic, from Australian Certified Organic, ensuring the absence of artificial chemicals throughout the winemaking process.

From the 2022 vintage, Yalumba achieved another milestone, with all Yalumba GEN wines and vineyards receiving 100% sustainable certification from Sustainable Winegrowing Australia.

This builds upon a legacy of over 173 years of sustainable practices, rooted in a deep sense of responsibility to preserve and protect the environment.

Yalumba upholds their promise of sustainability and prosperity, ensuring that every sip reflects their dedication. By choosing Yalumba GEN, you actively contribute to a better future.

We are, at our core, a wine family; fundamentally we must improve the land and our communities and make viable business decisions that allow our future generations to prosper.”

Robert

Hill-Smith Chairman and Proprietor of Yalumba

Rochford

Captivate the Senses

Rochford Wines originated with owner and CEO Helmut Konecsny in the Macedon Ranges in the late 90’s before moving to the Yarra Valley in 2002 when the opportunity to purchase a well-established 13-hectare Yarra Valley vineyard on Hill Road, Coldstream caught his attention. With its old vine plantings (established in 1992), the potential to develop the property into something truly special was immediately apparent and so, Rochford Wines of the Yarra Valley was born.

The dream Helmut had for Rochford are being realised; a place that captivates the senses and provides memorable experiences for all who visit. The wines from Rochford reflect passion and creativity with grapes grown sustainably on four diverse vineyards in the region.

A nose of ripe grapefruit, a little struck match with a whisper of oak spice to accompany lime leaf and lemon, sorbet. The palate is crystalline with freshness and purity of nectarine and citrus fruits.

CELEBRATE

International Pinot Noir Day

28TH AUGUST 2023

A very fragrant nose of dried rose petals, red plum, warm spicy red berry fruits and a background hint of forest floor. The palate follows a similar path of red berry fruit particularly raspberries with a river pebble tannin providing structure.

ROCHFORD ESTATE CHARDONNAY 750ML

ROCHFORD ESTATE PINOT NOIR 750ML

Angove

Angove Organic Wines

As guardians of a 130-year-old, the Angove family has a strong commitment to sustainability at all levels. With vineyards across South Australia the links to the land are as strong as ever and the desire to protect and improve this finite natural resource is driving how they make wine.

The family follows minimal input, certified organic viticulture, and winemaking in McLaren Vale, with unique pest management such as utilising a flock of Indian Runner Ducks for winter snail control, as an example of what they do in the vineyard.

The Angove Organic brand has been in the market for 15 years and has been join over time by Wild Olive range from McLaren Vale and single vineyard award winning wines from the Warboys Vineyard in McLaren Vale.

The wines in the Wild Olive range are a lively, aromatic, and vibrant Shiraz that has fresh berry flavours with a smooth palate, a crisp Chardonnay with exceptional varietal characters and single vineyard Fiano and Rosé, both of which are also certified Biodynamic.

ANGOVES

ORGANIC SAUVIGNON BLANC 750ML

Crisp, fresh and lively wine featuring limes, guava, and passionfruit with a delicate herbal edge.

Richard Angove

WILD OLIVE ORGANIC FIANO 750ML

A fresh new varietal wine showing stonefruit, melon, exotic spice and nectarines

ANGOVES FAMILY CREST SHIRAZ 750ML

This Shiraz has multiple old vine components delivering a wine that is deep red with purple hues. Spice, pepper, red cherry and black chocolate aromas precede a palate of dark chocolate and liquorice, red cherry/ raspberry with mouthfilling presence and soft lingering tannins.

St Agnes

Distilleries & Barrel Halls

Dr William Angove established a distillery in Renmark in 1910. His plan was to make a plain spirit for fortifying wine. In 1925, William’s son Carl decided to create a new style of Australian brandy that was lighter and more delicate than anything previously produced. That same year, Carl travelled to Cognac to learn from the world’s best (and bring some of it back to South Australia).

His journey became St Agnes Distillery’s journey. His passion to do one thing brilliantly became their passion. His ambition to show the world another face of Australian produce excellence continues. His ultimate purpose to create an Australian spirit of iconic world standard and a uniquely Australian expression of brandy became their purpose.

Making brandy is a craft that relies on experience and patience, time, and age. For every year since 1925, the St Agnes Distillery and Barrel Halls have been carefully and characterfully handcrafting brandy that is a testament to the rewards of time, age, ambition, and craft. In all that time, just five Master Distillers have been learning, preserving, and passing down that craft.

ST AGNES BARTENDER'S CUT BRANDY 700ML

A collaboration with ten of Australia’s best bartenders to craft a uniquely Australian spirit designed for mixing in your favourite cocktail. This brandy is rich, robust, full of opulent Christmas cake fruit framed with chocolate dipped oranges and apricots.

ST AGNES XO 15 YEAR OLD BRANDY 700ML

Light orange amber in colour. Quince, marmalade, and orange peel on the nose with hints of cedarwood and pine. The palate is opulent with a warm complexity. Finishing fresh with a persistent orange cake, caramel and a cocoa fade that returns late and with surprising intensity.

COCKTAIL MASHUP

CooperS

The Coopers Story

When Thomas Cooper used an old family recipe to brew his first batch of ale back in 1862, it would be fair to describe him as a novice craft brewer. Apparently he'd only intended it to be a tonic for his sick wife, but the resulting ale was so flavoursome that friends and neighbours soon came to appreciate it for more than just its 'restorative' properties. As demand for his naturally conditioned ales grew throughout the fledgling colony of South Australia, Thomas Cooper's growing passion for brewing soon became his profession.

Before Thomas passed away, he handed over the reigns of the brewery to four of his sons, and so began a proud family tradition that has continued in an unbroken chain of six generations, for more than 150 years. While we're still using Thomas Cooper's original recipe, successive generations of Coopers have made improvements along the way.

The fusion of traditional Coopers brewing methods with cutting edge production technology has helped us grow our capacity and deliver consistent brew quality and flavour. As a result, we now have the ability to produce our naturally conditioned ales and stouts for a global audience,

with absolute confidence that whenever one of our signature beers is poured, the drinker will enjoy a quality Coopers brew. This marriage of century-old brewing techniques and modern innovation is what makes Coopers unique in Australia's brewing landscape.

COOPERS PALE ALE BOTTLES 24X375ML

Coopers Pale Ale is the original Pale Ale. Beware of pale imitations. This all-malt brew has inspired a new generation of ale lovers. With its fruity and floral characters, balanced with a crisp bitterness, Coopers Original Pale Ale has a compelling flavour that is perfect for every occasion.

ROLL THE BEER. UNLOCK THE FLAVOUR.

This is How We Roll

When the process of natural conditioning is complete, our spent ale yeast falls to the bottom of the bottle or keg as a fine sediment. When that happens you know the beer is ready to be enjoyed. Think of it as the Coopers flavour guarantee. This process takes two weeks to happen, that's why our ales and stout have a 'best after' rather than a 'best before' date. To enjoy the complete Coopers experience, we encourage people to roll their bottle before opening it. This helps move the sediment through the beer, unlocking its

full flavour and imparting the signature cloudy appearance. Now there's a chance that people will stare at you while you do this, but don't let that faze you. Roll your Coopers with pride, and we promise the results are worth it.

the Gospel

THE GOSPEL SOLERA RYE WHISKEY 700ML

The Gospel Solera Rye is our everyday go-to, made for your mouth and not your display cabinet, it’s an essential spirit for every home bar. It embodies classic rye flavours in an approachable soft and smooth way - an accessible rye with more character than you would expect.

Our Story

Inspired by the divine music that shares its name The Gospel was founded on the belief in bringing a distinct Australian approach to a traditional American whiskey to the world. We use proven techniques of the world’s most famous distilleries, coupled with Melbourne’s dynamic climate to create rye whiskey with passion, integrity and belief.

Truth and authenticity is woven into everything we say and do, and we are driven by our passion to shine a light on the unknown and uncover the true spirit of rye. The Gospel is distilled and bottled by fanatics in Melbourne, all of whom have a fierce love for deliciously unpretentious rye whiskey. Our small, dedicated team produce everything by hand under the guidance of Master Distiller, Ian Thorn.

Ian is the boss of all things booze – he is the first and only distiller to hold the esteemed ‘Master Distiller’ accreditation in Australia. We are Australia’s only dedicated rye whiskey distillery.

The Gospel is crafted and distilled from 100% Australian unmalted rye, which has been cultivated and nurtured by a single farmer in the Murray Mallee region of South Australia.

Specifically chosen for its harsh climate, the rye from this area is small and dense – renowned for its distinct, extraordinary flavour and is unmatched by rye from other areas.

Rye whiskey may be the hardest of all whiskeys to distil, but our obsession and dedication makes a damn good drink.

the Gospel Rye & Dry

INGREDIENTS

– 45ml The Gospel

Solera Rye

– 90ml Dry Ginger Ale

– Orange Wedge

– Orange Peel

METHOD

Fill a highball glass with ice. Squeeze orange wedge over ice. Pour in Solera Rye, top with Dry Ginger Ale and stir gently. Garnish with a fresh orange wedge or orange peel.

Buffalo trace

Established 1775

For nearly 250 years, Buffalo Trace Distillery has been defined by a dedication to one craft: making fine bourbon whiskey. By honoring tradition and embracing change, Buffalo Trace Distillery has earned its place of leadership among the legendary spirit makers of the world and is now the world’s most awarded distillery. Throughout the challenges of floods, fires, tornadoes and even Prohibition, family-owned Buffalo Trace Distillery is the oldest continually operating distillery in the US, and has never compromised.

CELEBRATE International Whisky Sour Day

25TH AUGUST 2023

200 YEARS IN THE MAKING

BUFFALO TRACE BOURBON

700ML

This deep amber whiskey has a complex aroma of vanilla, mint and molasses. Pleasantly sweet to the taste with notes of brown sugar and spice that give way to oak, toffee, dark fruit and anise. This whiskey finishes long and smooth with serious depth.

CLICK TO

Grant Burge

A sit down with Grant Burge Chief Winemaker, Craig Stansborough, who has been a driving force in Australia's wine industry for over three decades.

From his early days in Gawler, on the cusp of the Barossa Valley, Craig was immersed in the world of wine. Starting as a cellar hand in 1983, he swiftly rose through the ranks, joining Grant Burge Wines in 1993 as Cellar Manager.

Craig's talent, leadership, and unwavering passion have propelled him to the position of Chief Winemaker, where he has played a pivotal role in crafting some of Australia's most renowned wines, including Grant Burge Meshach, The Holy Trinity, Shadrach, and the esteemed Filsell.

As an environmentally conscious winemaker, Craig is committed to preserving a healthy environment for future generations. He serves as an inspiration to aspiring winemakers and is a true gem in the Australian wine industry.

Despite a busy schedule, Craig carves out quality time for family and friends. Father's Day holds a special place in his heart, the kids always enjoy coming home to the Barossa for a family lunch with some special wine. This year, they plan to celebrate with Pinot Noir Chardonnay Sparkling, the wonderful Filsell 100-year vintage and show off the new Grant Burge Midnight Ink Shiraz.

Craig Stansborough stands as an emblem of excellence, shaping the essence of Grant Burge Wines for over 30 years. With each sip, you taste the heritage and passion he pours into every bottle.

GRANT BURGE MESHACH SHIRAZ 750ML

This is Barossa Shiraz at its best, concentrated, big and bold, and it will cellar for 20 years or more. It should be kept for special occasions and served with rich beef dishes.

GRANT BURGE NEBU CABERNET 750ML

There is no holding back on the palate. Blackberry and spice dominating the middle palate, with notes of dark cocoa powder layered in the background. Brilliantly balanced with warm spice and sweet vanilla, that are influenced by the oak usage and a firm, yet silky, tannin structure.

Craig Stansborough Chief Winemaker

tommy's bar celebrates International Vodka Day

4TH OCTOBER 2023

the Grey Goose Sea Breeze

INGREDIENTS

– 50mL Grey Goose Vodka

– 100mL pink grapefruit juice

– 50mL cranberry juice

– Garnish: lime wedge

METHOD

Add vodka and grapefruit juice to a tall glass filled with ice and stir. Top with cranberry juice, garnish with a lime wedge.

St Hugo

ST HUGO GRENACHE SHIRAZ MATARO 750ML

A ripe, juicy Grenache Shiraz Mataro which showcases some of Barossa’s best varietals in a balanced, food-friendly wine.

GOLD Medal - Decanter World Wine Awards 2023

94 POINTS - TYSON STELZER

A Vision of Excellence

St Hugo began with the singular objective of making the finest quality wine. Visionary Hugo Gramp, who had passion and secrets of winemaking in his veins, led the winery into a new era, driven by a vision of excellence.

Today, our wine is defined by its iconic house style; a fine balance of Power and Elegance. With every vintage of our Coonawarra Cabernet Sauvignon awarded gold since the first release in 1983, today we honor the legacy with the knowledge and belief that with great effort, comes great reward.

About DR3 x St Hugo

The exclusive fine wine series in collaboration with legendary Australian Formula 1 driver, Daniel Ricciardo made in close collaboration with St Hugo Chief Winemaker, Peter Munro.

DR3 - 2021 CABERNET SAUVIGNON 750ML

It starts with a fast shutter-speed catching overripe red fruits, deep and confident but on the move. Limestone soils anchor. White chalk flies high in the sky. The horizon line of dried herbs comes into focus. A landscape of classic Coonawarra flavours, with zesty youth now or classic tales to tell in years to come.

DR3 - 2021 SHIRAZ 750ML

Red can be technicolor. Channeled, refracted and filtered to paint a widescreen sensory journey. Blackberry jelly gleams, Doris plum gloams, Nasturtium almost sweetens while grape skin tightens, burning bright until the finish line.

ST HUGO BRAND INTRO

De Bortoli

Red Wine Day

Woodfired

The Woodfired wines have a true sense of place and an identity defined by their origins. Shiraz & Cabernet and the most recent addition, Grenache, from the ancient, dry soils of the Heathcote region in central Victoria.

They represent the unique geography, climate and growing conditions of this famous region, and their elemental, brooding personalities are the perfect compliment to the universal style of cooking as old as time itself.

History & Geography

The unique red soils are the defining characteristic of Heathcote though. Strangely, they are very good at holding water, so the small amount of rainfall the region receives stays in the soil. Small, concentrated grapes are the result, and they make rich, concentrated wines.

Heathcote wines are defined by their inky depth of colour, and deep, dark, complex fruit and intense flavours.

DE BORTOLI WOODFIRED HEATHCOTE GRENACHE 750ML

Intense medium colour red with purple edge. Ripe blueberry and dark cherry characters, cedarwood and violets, soft, mouth coating, balanced tannin, authentically Heathcote. Grenache is a great food wine for char-grilled cooking; think spicy chicken, green prawns or eggplant.

DE BORTOLI WOODFIRED HEATHCOTE CABERNET 750ML

Intense dark colour red with purple edge. Ripe blackberry and blueberry characters, cedarwood and liquorice. Soft, rich, mouth coating, balanced tannin, hints of classic Cabernet, authentically Heathcote.

DE

BORTOLI WOODFIRED HEATHCOTE SHIRAZ

750ML

This Woodfired Shiraz has deep red flavours with purple edge. Plump, dark fruits, fennel and olive spice, dark chocolate. Soft, rich, plump, balanced tannin, cured meats, wild spice, authentically Heathcote.

Steve Webber

Winemaker

Heathcote is often referred to as a winemaking paradox. Seemingly impossible but capable of extraordinary wines of unique personality.

Winemaking

Winemaker Steve Webber has been making wines for almost half a century and has a special love of the Heathcote region. He describes what makes the Woodfired wines special and how he nurses them from grape to glass.

What do you taste in the Woodfired Wines?

Heathcote wines have a few unique flavour elements. There are hints of the Mediterranean shrubs called garigue that grow in the dry parts of those regions, subtle hints of fennel and licorice or star anise. The palate of Heathcote wines has a particular grittiness, result of both the fruit and the special tannin structure. You can even find the faintest suggestion of vintage port aromas and background notes of Violets.

When do you pick the grapes?

Picking is typically February. I think it’s a really unique region. The climate is tough and the summers are hot. But the soil is unique. It retains water and allows the grapes to ripen for a longer than expected time. We pick the fruit ripe at 15-15.5 baume and it can move to that level and beyond in a 24hr period, so the timing there is very very important.

Then what happens in the winery?

We do what we call 2 and 12, 12 tonnes of berries and two tonnes of whole bunches (which includes the stalks and stems). We don’t crush the fruit, we just let it start fermenting on its own with skins whole, doing what we call “pumping“ when you take the juice from the bottom and pump it back on top... and repeat....for 10-14 days. We can extract incredible colour and flavour but ensure that we’re gentle. We have to be gentle, we want to keep these tannins relaxed, we don’t want them to become too big.

Are the wines aged?

Yes. Definitely. These are big wines. They start out a little angry and we have to let them calm down. They are already so full of flavour that we don’t want too much oak flavour so we use only 10-15% new oak. The rest is old oak (2-3yr old barrels), mostly 225 - 500L barrels but we use some big 2,500L barrels as well. The barrels are a living thing. They breathe and along the way they help to soften the wine. Finally, after 9-12 months we are ready to bottle. The beauty of the Heathcote wine is that it has a naturally higher pH level than other wines that gives it that special softness and roundness.

Awards

Over time the Woodfired wines have won a host of awards.

My favourite description is five spice, that blend of fennel, star anise, sichuan pepper, cinnamon and cloves.”

McWilliam's

Eliza Jane

Eliza Jane McWilliam was the family’s first female vineyard manager and winemaker. Following the passing of her father Samuel McWilliam in 1902, Eliza Jane managed the Sunnyside vineyard and winery operations with the support of her two younger sisters, Rose May and Mary.

"Close to Corowa, Miss McWilliam manages an 80 acre vineyard on behalf of her sisters and herself. The vineyard, established by the late Mr. McWilliam, is in good condition and Miss McWilliam's first year of office has been signalised by a very full vintage. The vintage was put through in good style and Miss McWilliam had no trouble with the numerous people employed. She engaged boys at 18s per week and found them excellent pickers and most reliable. The wines are of the full-bodied, sweet kinds and the manageress is evidently capable of keeping up the reputation of the cellars".

The Sydney Morning Herald in 1904 reports in a series "On the Land"

Under Eliza Jane’s leadership, they were able to sustain the business for a few years before selling the property to her brother J.J. McWilliam in 1906. Eliza Jane’s tenacity and grace shall never be forgotten by our family, and we continue to honour and uphold her legacy with the most premium Shiraz offering in our portfolio.

McWILLIAM'S ELIZA JANE SHIRAZ 750ML

Named after the McWilliam family's first female winemaker and vineyard manager, Eliza Jane. This is premium, cool-climate Shiraz at its best. A soaring perfumed nose of floral spices, white pepper, concentrated red fruits and background toasty oak. A silky medium bodied, spice laden wine with complex red berried fruits. Tannins are impeccably detailed-long & fine boned, showcasing the granite nature of the soils. Pure, fresh, floral & concentrated. Modern cool climate Shiraz at its best. Vintage 2018: Subject to change without notice.

McWilliam's Family Winemakers celebrate their centenary

tommy's bar celebrates

Halloween

31ST OCTOBER 2023

Black Martini

INGREDIENTS

– 30mL Gin

– 15mL Black Sambuca

– Lemon twist for garnish

METHOD

Combine ingredients in a shaker. Fill with ice and shake. Strain into a cocktail glass. Garnish with a lemon twist.

Campbells WineS

Five Generations

The Campbell’s story at Rutherglen began in 1870 and is one of evolution, tenacity and determination, building on the experience of generations past with a dedication to innovation. From the beginning with founder John Campbell leaving the goldfields and heeding the wise words of Rutherglen’s first winegrower who said “Dig gentlemen , dig, but not deeper than the first 6 inches because there is more gold in the first six inches than there is lower down”; to his son David extending the cellars. Then Allen and his wife Isabel in the depression years, diversifying the property and introducing sheep, a move that proved invaluable during the wool boom.

Their sons Colin and Malcolm adding new technology and directions, extending the family vineyards and embracing new technologies.

The excitement of the fifth generation respectful of the past and adding their skills and expertise and dreams until this winery and its wines will in some way be stamped with the skill and personal ideals of every Campbell of Bobbie Burns.

One generation to start the dream, one generation to grow it, one generation to save it, one to expand it, and this generation to build for the future.

Muscats And Topaques

Since the first grapes were harvested in the 1850s, Rutherglen has been recognised for producing fortified wines of unique quality and unsurpassed richness, the Muscats and Topaques of Rutherglen. These unique wines result from a combination of factors – the climate, grape variety, soils, the blending skills of the winemaker and the stocks of these wines reserved by past generations. The region continues to receive international acclaim for the ‘world’s richest wines’ from wine writers, merchants and consumers alike.

Campbells is one of Rutherglen’s original muscat and topaque producers and has developed a ‘house style’ that is complex and elegant, capturing a rich purity of fruit flavours while finishing clean and dry.

The art of making, blending and maturing these wines has been passed down to succeeding generations since Campbells was established in 1870

At Campbells, we use a modified solera system to age our Muscats and Topaques to ensure consistency of quality. There is a solera for each of the classifications of Muscat and Topaque with the ‘rare solera’ containing the wines of four generations of Campbells.

The Campbells Solera

Contrary to popular belief, age is only one factor in determining the quality of Muscat and Topaque. As the quality of classification increases, the number of vintages in the blend and the span of age between the oldest and youngest component wines will generally be greater. The “solera” is an age old method of blending and maturing wines over a period of years to maintain uniformity of quality, age and character. Originating in Jerez de la Frontera, Spain, the word derives from the Spanish “suelo” meaning ground or floor, since the final stage of the solera rests on the floor of the cellar, or on racks a few inches above it. At Campbells, we use a modified solera system to age our Muscats and Topaques to ensure consistency of quality and we have a solera for each of the classifications of Muscat and Topaque. All Campbells Muscats and Topaques are aged in solera systems, many of which contain the wines of four generations of Campbells.

LIQUID GOLD CLASSIC RUTHERGLEN TOPAQUE

500ML

Deep golden. Rich aromas of cold tealeaf, toffee, honey and citrus. Intense and mouthfilling. Malt and toffee combine with rancio characters providing a wine of power and complexity with a luscious yet clean finish.

95 POINTS

HALLIDAY WINE COMPANION 2023

CLICK TO PURCHASE

The Campbell’s story at Rutherglen began in 1870 and is one of evolution, tenacity and determination

The solera is a series of up to five stages of casks which may be of varying size and placement. Each stage contains wine at successive stages of maturation. From the final stage, the finished mature wine is drawn for sale, and then each stage is progressively filled from the preceding stage with the youngest wine introduced at the earliest stage. So the wine moves slowly over the years through the casks until it reaches optimum maturity in the final stage. This in effect blends the individuality and variances of different vintages to create our unique and distinctive house style. It is also thought that the aeration and constant movement of the wine aids its development.

The wine introduced at the earliest stage is very carefully selected and allocated to the classifications in October each year from our reserves of young wine. The selection is based on Beaume, flavour and fruit weight according to the classification of the solera. The mature wine from the final stage can only be withdrawn for bottling if it passes the test of a triangular tasting. This is a blind tasting of the previous withdrawal against the current wine proposed for withdrawal. Provided there is no discernible difference in the three wines, a withdrawal can be made. This guarantees consistency of each classification of Muscat and Topaque.

Deep mahogany brown, with olive hues. Lifted toffee, honey and cold tea characters combine to produce the unique character of Rutherglen Topaque. There is a real lusciousness and weight on the palate with full, mellow honeyed flavours, lingering complex rancio characters and drying tannins on the finish to balance the sweetness and prevent it from cloying.

97 POINTS HALLIDAY WINE COMPANION 2023

Deep amber with tawny hues. Rich fresh raisin fruit aromas with great depth and showing some dry ‘aged oak’ characters. Great power and intense fruit with balance and elegance. There is evidence of mellow oak with the luscious lingering finish.

95 POINTS HALLIDAY WINE COMPANION 2023

The ultimate in intensity. Raisined sweetness explodes on the front of the palate. Complex nutty flavours flow through the full length of the palate and the drying tannin finish lingers for many minutes.

99 POINTS HALLIDAY WINE COMPANION 2023

Carlton & United Breweries

For A Hard Earned Thirst

Carlton & United Breweries is a proud part of the Asahi Beverages family, brewing Australia’s most iconic and loved beers, including Victoria Bitter, Carlton Draught, Great Northern, Pure Blonde, Carlton Dry, Melbourne Bitter, Crown Lager, Cascade Premium Light and Matilda Bay.

We trace our origins to the mid-nineteenth century when we first brewed Victoria Bitter and even earlier to the Cascade Brewery, which was established in 1824 and commenced brewing in Tasmania in 1832. We employ more than 1,700 people at our six Australian breweries and various offices around Australia.

In 1854, Thomas Aitkin founded the Victoria Brewery and became famous for his award winning bitter ales, brewed to provide refreshment in the harsh Australian climate. Aitkin’s Victoria Bitter Ale quickly became a popular drink for thirsty miners drawn to Victoria during the gold rush.

VICTORIA BITTER 24X375ML

During the 1890’s the depression hit Victoria hard, forcing many breweries to close and leaving those that remained in fierce competition. In 1907 the Foster’s, Carlton, Victoria, Shamrock, McCracken and Castlemaine breweries decided that the only way to survive was to band together and Carlton and United Breweries (CUB) was formed.

Carlton & United Breweries is committed to the responsible consumption of alcohol, including working to reduce harmful drinking practices in Australia. We were a founding member of DrinkWise and are one of its largest financial contributors.

Beresford

Indulgent Experiences

Our award-winning Tasting Pavilion is at the cutting edge of architecture design.

With modernistic flair, our experiences take consumers on a sensory journey that showcase the very best of McLaren Vale.

The structured tastings we offer, hero a flight of wines expertly matched with individual tasting plates of regional, local produce.

Seamless Luxury

Beresford House presides over our majestic vineyards and has been redeveloped with lavish care and an eye for indulgent detail. Built with modernistic architectural precision, providing a visionary space at the leading edge of venue design.

The House comprises of two wings of luxury boutique accommodation; The Reserve Suite and Grenache Villa. Beresford House hosts an array of corporate and private events, as well as bespoke weddings.

BERESFORD

CLASSIC CHARDONNAY 750ML

A rich and full flavoured palate of white peaches and cream, well balanced with subtle yeast and oak toast characters with a dash of spice complexity Rich and round front palate with clean and luscious textural palate, which extends into a pleasantly lingering finish.

Our Vineyard

Sweet thick entry with some vibrant and spicy muldberry and blackberry fruit flavour. Complex oak integration, round, full and solid on the palate.

Our 28-hectare vineyard was first planted in the 1960's and located at the height of one of McLaren Vale's most elevated sites in the cool Blewitt Springs sub-region, sitting 730 meters above sea level. Grown in ancient sandy soils, the deep sand above the clay sub-soils allows the vines to be dry-grown with minimal or no irrigation, creating wines of intense flavours and soft, mouth filling tannins.

Our vineyard is a true representation of McLaren Vale's most successful wine-grape varieties –60-year-old gnarly old bush vine Grenache, balanced Shiraz and Cabernet Sauvignon, and leading clones of Chardonnay.

BERESFORD ESTATE SHIRAZ 750ML

Beenleigh

What makes it special?

4 PEOPLE

Only four people work in The Big Red Shed, including our Master Distiller Wayne Stewart, who has been here for forty-two years.

PURE RAINWATER

Every batch uses rainwater that lands on the distillery to have the ultimate supply chain.

PREMIUM MOLASSES

We source Australia’s finest molasses from the country’s only remaining family-owned sugar mill and others across Queensland -the ‘sweet-spot’ of Australia’s sugarcane industry.

PROPRIETARY YEAST

Utilising our own proprietary yeast means the ferment takes longer than a generic yeast. Resulting in a richer style of rum with a balanced complexity.

EXPERTISE

Our Distillers manage all parts of the Rum-making process, from fermentation, to nursing the still throughout the day, to cask-aging our exceptional Rum.

PLUS, A LOT OF PATIENCE

Fine Australian Rum must legally mature for a minimum of two years to be sold as “Rum”- so we gently let our Beenleigh spirit age amongst our historic surroundings. You just can’t rush artisan Rum!

When rare skills & specialist knowledge are melded with a passion for the craft of fine Australian rum, the result is, as you’d expect, quite special. We’ve taken the craftsmanship of our expert distillers to select the best parcels of five aged rums to bring together an exceptional rum like no other. Our master 5 blends has benefited from historic kauri pine vats, Australian brandy vats and ex-bourbon casks in which the spirit is aged, to the exquisite crafting of silky smooth caramel characters and spiced oak tones. A rum lover’s true indulgence and a homage to the skills of our master distillers.

BEENLEIGH TRADITIONAL RUM LIQUEUR 700ML

Luscious aromas of plum and apricot stone fruit with caramel and delicious toffee desert notes. Pronounced, yet silky with a delightful long finish. The perfect dessert rum liqueur – ready as a winter warmer or Christmas cake delight.

BEENLEIGH DOUBLE CASK 5YO RUM 700ML

History 138 Years Strong

1865-1887

The Beenleigh history started well before the distillery was built…

1865 1884

Two entrepreneurs from England by the names of John Davy and Francis Gooding purchased 300 acres of land fronting the Albert River in Queensland, Australia.  They named the clearing after their old Devonshire farm, which was called Beenleigh.

1869

As legend would have it, another entrepreneur called James Stewart, known as ‘The Bosun’ was operating a floating sugar mill, aboard the “SS Walrus”, along the Albert River. The Bosun soon found a productive use for the excess molasses - making Rum on the Sly.

138 Years Strong and Getting Better

1899

Beenleigh Rum won a double gold medal at the London International Fair for the “best Rum in the world”! This lifted the distillery into a new realm and brought investment, tourists and helped develop it into the icon it is today.

2013

One day in 1884 the SS Walrus washed ashore on our banks. Incredibly no-one was aboardexcept The Bosun’s Copper Pot still. Beenleigh Artisan Distillery was registered and born.

1887

A massive flood washed the whole Beenleigh Distillery, including a large stock of rum, down the river.  The team recovered and worked hard at their craft to continuously improve and refine their processes.

The site was in dire need of help and was run down. The brand,  “Big Red Shed” responsible for making the Rum and warehouse were sold to Vok Beverages. A new Visitors Centre was built on site from an existing building.

Current

Beenleigh is laying down more liquid than ever as the popularity of the brand and the experience grows.

The distillery has many good years but was constantly flooded. A few different owners purchased the site but in 1974 one of the biggest floods happened and all records were lost.

1899-1974 2017

Remnants of Cyclone Debbie flooded the Beenleigh area in March of 2017. As a result of these rising waters, the Beenleigh Distillery was affected. Water breached the main distillery building stopping production for 6 months.