Hand crafting unique, small batch spirits
$63.00
$71.00
This gin is the result of the innovation that the Nonesuch team pride themselves on.
Using Hemp Seeds presented us with a real challenge in how to best present the amazing notes of the hero botanical.
After many months and many test distillations we became convinced that the Hemp Seeds really shone best in the company of grain. Once we were aware of that, it became clear that the gin should be made in the Dutch or Belgium style.
In those countries the product would be called a Jenever but it can only be named Jenever if it is made in one of those countries.
This process for making a Jenever involves the production of a malt spirit that is double distilled in our copper pot still. A second spirit (a neutral spirit) is infused with selected botanicals and redistilled.
Our grain mix for the malt spirit comprises Rye, Corn and Barley.
The meticulous combination of each of these elements results in a gin that can be enjoyed neat, over ice or in your favourite cocktail.
The Gin is nutty, earthy and buttery with a finish that lingers enjoyably on the palate.
This definitely lives up to its name. It is absolutely "something without equal". An amazing drop. (Mary Connor, Illawong, NSW)
$69.00
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Exceptional and rare whiskies that have been hand-crafted at our family distillery in rural Tasmania from grain that we select, grist and ferment onsite before double distillation in our bespoke copper pot still.
Our whisky has been matured for a minimum of two years in a single, very small oak cask. Hence, it retains the characteristics that are unique to each individual batch.
Read more about the available releases and Nonesuch Whisky generally.
Use the drop down menu to make your selection from the current releases.
Thank you so much, it's great stuff (the bourbon cask). I've had some phenomenal whiskies but few blew me away quite like that did. (Dave Grady, Cromer, NSW)
$129.00
Occasionally people tell us they found a hazy little cloud of something in a whisky (or other distilled spirit) and ask what it was.Let’s explain what they have found. There are naturally occurring oils and proteins that provide an enormous amount of the flavour, mouth-feel and the finish of a good whisky.In a cask strength whisky these oils and proteins are in suspension in the liquid but here’s the thing! When water is added to alcohol a chemical reaction takes place and this reaction can cause some of those proteins and oils to come out of suspension. This can create a cloudiness in the whisky and these solids (called flock) need to be removed.Why do they need to be removed?...
In every distillery there is a special feeling about the first cask to be filled. It was no different at Nonesuch Distillery. We knew that the making of the whisky and filling Cask number 1 would result in really special memories for us. It was indisputable that the whisky had to meet the high quality that we set for ourselves and, in addition to that, the whisky had to be be something extraordinary and distinctive. After a lot of debate and even more research the decision was made to create a spirit from a Bourbon recipe passed to us by none other than the godfather of Australian distilling, Bill Lark. Of course we knew this whisky would not be able to be called Bourbon as that...
We have had a really exciting time recently as the very first cask of whisky was decanted and is being readied for bottling.Our in-house tasting team have determined that the bottling strength for this particular whisky will be 48% abv as, at this strength, the characters present best. Bottling whisky is not simply a process of moving it from the cask to bottles. When we add water to the cask strength spirit a chemical reaction takes place and that results in some of the proteins and oils coming out of suspension. These oils and proteins only need to be removed for aesthetic purposes, they actually contribute a lot of flavour and colour but look unappealing if left in the bottle....
Raising awareness of Mental Health is something near and dear to us so when Sydney based Art Director, Amy Roser, made us aware of the project she had underway to address this issue we were immediately on-board. Amy is curating an exhibition titled "So Far So Good" with 100% of the profits going to support the amazing work of charity One Wave (pictured) along with another very active charity, batyr,. Both One Wave and batyr have approached the work of raising awareness of issues such as depression and anxiety in unique and engaging ways. Please have a look at their websites to see the great work they are doing. How are we supporting Amy and So Far So Good? Our first undertaking was to...
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Under the Liquor Licensing Act 1990 it is an offence:
for liquor to be delivered to a person under the age of 18 years.
Penalty: Fine not exceeding 20 penalty units ($3,140 for 2016 - 17)
for a person under the age of 18 years to purchase liquor.
Penalty: Fine not exceeding 10 penalty points ($1,570 for 2016 -17)
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