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Many of the visitors to our distillery have commented along the lines of "I would love to do what you do" so we thought "why not?" and set about making it possible for them to experience a day in the distillery.
More than a tour, this experience puts participants right in the midst of the production of either a craft gin or Whisky.
This experience is certainly one for the bucket list or it is a unique and amazing gift for anyone interested in learning how small batch, craft spirits are produced.
For more information or to book click here
When contemplating what drink to serve with a wonderful cheese platter we tend to almost naturally turn our thoughts to Port.
But if you want to really impress your guests and take them out of their comfort zone, try serving a Nonesuch Sloe Gin or Sloe Malt instead.
The different cheeses bring out the botanicals and flavour notes in the Sloe Gin and Sloe Malt. These either contrast with, or complement, the different characteristics of the cheese and that makes for intriguing partnerships.
Sloe Gin with Stilton is probably my favourite pairing. The mouth filling richness of Sloe Gin works superbly with this cheese. The Sloe Gin has much the same rich flavour as a Vintage Port but, despite being stronger, manages to taste lighter and fresher.
Goats Cheese brings out an herbaceous note in our Sloe Gin, or does the Sloe Gin bring out an herbaceous note in these cheeses? Either way, this is a great marriage.
The saltiness and pungent aroma of Blue cheeses needs to be offset with a contrasting note of slight sweetness. Our unique, handcrafted Sloe Malt is the real winner for achieving that. It is one of the spirit’s secrets – it goes phenomenally well with cheese.
With really strong blue cheeses, especially Roquefort, you could also consider a Tasmanian Single Malt Whisky. (Tip: Keep an eye out later in 2016 for the first release single malt from Fannys Bay Distillery)
Given the nut flavours and earthiness they take on as they age, cheeses such as Camembert and Brie stand up well to the sloe gin’s fruit-filled bouquet and it’s plum/cherry notes on the palate.
If you are serving this style of cheese singularly, you will find it superb accompanied by our Dry Gin simply splashed on ice and garnished with sliced red grapes.
Order now and add some "wow" to your next cheese platter.
Hot Toddy’s are thought to improve colds and flu’s because alcohol numbs pain and encourages sleep, and the addition of fruit juice gives a boost of vitamin C.
The science is out on whether Hot Toddy’s can really cure a cold, but one thing’s for certain – there’s a lot of fun in finding out.Besides being a great warming drink.
Mix the Nonesuch Sloe Gin, and the juices and clove (if using) in a saucepan and heat but do not boil.
Using a cinnamon stick, stir in a knob of butter, sugar (or honey) to taste then remove the stick.
Serve in hot drink glasses.
To make more, just multiply the quantities by the number of guests you’d like to serve. (Except for the cinnamon stirring stick of course. No need for a new stick for each drink)
Serve in a hot drink glass.
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Selling the majority of our products either in person at the distillery or on-line has a tremendous benefit for us. We get to meet our customers either face to face or on-line.
Quite often a note attached to an order tells us that the product being purchased is a gift or there is a comment about their enjoyment of their previous purchase.
We had one of those online and email conversations with Jackie from Berowra Heights in NSW. Jackie informed us that she was ordering a bottle of our Tasmanian Sloe Gin to take with her to Ireland as a gift for her parents.
More than twenty years ago Jackie’s family had lived in Cambridge and used to make sloe gin using the berries they picked from the hedgerows there. Jackie naturally wanted them to be able to enjoy a Sloe Gin from the other side of the world.
The sloes that we use are picked from Blackthorn trees bought from Ireland and England by early settlers so we couldn’t help wondering if some of our local trees are the descendants of the trees known to Jackie’s family.
It was fantastic to get an email today from Jackie letting us know that she and the prized bottle of Sloe Gin had made it to Ireland. Attached were photos of her parents with their gift and some shots of Blackthorn growing along the shore of Carlingford Lough, with the Mourne Mountains in the background.
(Just a little bit of trivia - Besides being the source of sloes, the Blackthorn provided the material that the Irish used to make their renowned shillelagh.)
We are very aware of the old saying "never look a gift horse in the mouth" and were bought up to "be thankful for small mercies" so we need to state up front that we do appreciate the fact that the government faced up to the very unfair way excise is levied on alcohol.
The Government announced in the Budget that it will extend the excise refund scheme to domestic distillers. That scheme provides for a refund of up to 60 per cent of excise paid, up to $30,000 per financial year.
Are we excited? Not much.
Are we disappointed? A lot.
The scheme will not apply to your Aussie made gin, whisky, brandy, rum or vodka until 2017/18.
But it applies to beer right now!
How is that in any way logical or fair?
Why are you being financially punished because you want to drink a spirit instead of a beer?
For years the wine industry has received government support via the Wine Equalisation Tax and that has helped that industry to grow and export worldwide.
Australian distillers are consistently being recognised for the quality of their products yet are being charged excise at a higher rate than other beverages.
The delay in implementing a reform that the government obviously recognise as being needed and fair means that you can't expect your favourite nip to be cheaper anytime soon.
In fact there will be two INCREASES in the excise rate before the scheme commences for distilleries.
With an election looming it is the perfect time for you to tell your local member or candidate that the rebate scheme should start now so it applies to brewers and distillers equally and fairly.
Tasmanian produce, whether it is from the sea, farms or orchards is amazingly good and is recognised nationally and internationally.
The small batch spirits distilled at Nonesuch Distillery are made with the care and attention to detail that ensures they continue the gourmet tradition of other Tasmanian producers.
When there are such great ingredients available it is just natural to match them for a foodie delight.
This recipe uses delicious mussels from Tasmania's pristine East Coast waters and wonderful Tasmanian olive oil along with our Tasmanian Dry Gin to create a dish based on the classic Dirty Martini cocktail.
(By the way, a true Martini uses gin. .... always gin)