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.
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 support the opening of the exhibition by donating some of our award winning Dry Gin and Sloe Gin to be served on the night and to be used as rewards for people pledging funds on the group's Pozzible page.
Our second decision was to donate five dollars ($5.00) from the sale of any of our gins on our website PLUS give a five dollar discount to the person buying the gin.
This donation will apply to any purchase made via our website before 1 Nov 2018. Use the code sfsg at checkout to activate the donation and discount.
AMY ON SO FAR SO GOOD IN HER OWN WORDS:
So Far So Good is a text-based group show that aims to get people talking positively about mental health. 100% of profits are going to One Wave and Batyr, two local mental health non-profits. Dealing with personal stuff can be a really isolating experience so I am really passionate about starting up a dialogue with a big group of people and celebrating those who champion the mental health space every day.
I have 13 artists, a poet, the St O’Donnell boys on the music, a VR company, a number of brands, and loads of friends on board to help me realise the project – it opens on RUOK? Day and it’s already been a big success in terms of bringing a community together to acknowledge something that often gets swept under the rug. Stay tuned… I guess this is my ideal collaboration, just quietly. Tough but rewarding… and meaningful.
This cocktail was advertised in Pittsburg (USA) in 1909 and the ad that appeared then is certainly cringworthy by the standards of today.
The advertisement stated that –
• One makes a man listen to the suffragette case,
• two makes him think the cause has some merit,
• three makes him a convert and
• four makes him go home to do the dishes.
To make this cocktail you will need -
• 30ml sloe gin
• 30ml dry vermouth
• 30ml sweet vermouth
• Dash of orange bitters
Put the sloe gin, dry vermouth, and sweet vermouth in a mixing glass filled with ice and stir until well chilled. Then strain into a cocktail glass and Garnish with a lemon twist.
These are just the thing for the coming summer days.
A gin and tonic is one of the most refreshing alcoholic beverages to sip on during warmer months so these "adult only" icy poles just perfect for a barbecue or for a picnic or just when you need to cool down.
You will need -
100g caster sugar
80ml Nonesuch Dry Gin
50ml cold water
Juice of 1 lime
225ml tonic water
Slices of cucumber and/fruit (optional)
Icy pole molds and sticks
Put the sugar and cold water in small saucepan and stir over a low/medium heat (don't let it boil) until the sugar has dissolved. Set aside to cool completely.
When cool, put the sugar syrup in a medium pouring jug with the gin, lime juice and tonic water and mix.
If you are adding fruit or cucumber slices put a slice into each of the molds.
Pour the mixture evenly into the molds, add the sticks and put in the freezer. Freeze until solid (ideally overnight).
You know how it is. You are having a group of friends over to your place for that mid-morning meal and, while you know that you can be brilliantly creative in the kitchen, what to drink is an issue.
It is unlikely that orange juice or coffee alone is going to add a "wow" component that makes the whole experience memorable and you keep seeing that bottle of gin in your peripheral vision. But is it too early for Gin? When is the right time?
The right time is now and thankfully there are plenty of ways to enjoy a gin with brunch that really compliment what you are enjoying food-wise.
Here is one of our favourites that will help bring out your inner morning person.
Nonesuch Brunch Cocktail
40ml Nonesuch Dry Gin.
2 tsp. Orange marmalade.
20ml. Fresh lemon juice.
15ml. Simple syrup.
Add all the ingredients to a cocktail shaker and fill with ice.
Shake, then strain into a cocktail glass.
Garnish with a strip of lemon peel and enjoy with buttered toast on the side.
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.
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.