Liquor Licence No. 77738

News

Nonesuch Whisky - The Spirit is Out Of The Cask

Decanting Cask No 1We 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. So we will now leave the spirit for around 8 - 12 weeks allowing the flock will settle at the bottom of the container. Provided no-one accidently bumps the container and sends the flock back through the whisky we will be releasing our first bottles in January 2019.

Some distilleries remove the flock by chill-filtration. To do that hey chill the whisky to between -10 degrees and 4 degrees Celsius and then force it through a fine filter.  This removes the flock but also strips the whisky of a lot of its colour, flavour and viscosity. To offset that loss Caramel (E150) is added for colour and glycerine to improve mouthfeel.
We won't be doing any of that as we believe whisky should be only made using alcohol, water and time.

We will keep you up to date with progress as we move toward the release of the whisky.
We regret that due to the very small number of bottles that will come from each of our single cask bottlings we are unable to reserve bottles in advance of the release.

Suffragette Cocktail

Suffragette CocktailThis 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
• Lemon


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.

GIN AND TONIC ICY POLES

G&T Icy Poles

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

Method -
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).

Whisky Making Experience - Be A Distiller For A Day

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

                      

Please Fix The Tax

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.

Cooking With Gin - Dirty Martini Mussels

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.

Dirty Martini MusselsThis 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)

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Cooking With Gin - Plums Roasted With Sloe Gin

There is more to our Sloe Gin than just being an amazing drink.

Chefs and talented home cooks have created delightful recipes using Sloe Gin and we are sure you will enjoy this desert.

Plums in Sloe Gin

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