Emily Says . . . . ‘Big Shed’

Big Shed

In her eighth feature under ‘Emily Says . . .’, the voice to the Manchester bar scene in Emily Puckering looks at her visit to Australia;

For those who haven’t noticed my absence in the last month, I spent eleven days in Adelaide, South Australia fulfilling my duties as a bridesmaid for my childhood best friend. As amazing and as honourable this role and trip was, it was an exhausting journey back to Manchester and jet lag truly took advantage of me. Not to mention being thrown back into the late bartending shifts the minute I stepped foot off the plane from that twenty-three hour flight.

But I’m back! As is my body clock. And it would have felt rude to not bring some of the Australian sunshine back with me, even if I didn’t bring back a tan to prove it…

Being a bridesmaid is no walk in the park, and myself and my twin sister Charlotte found our days packed out with wedding rehearsals, bridal showers and overall preparations for the big day; which, by the way, payed off just beautifully. Luckily, we managed to squeeze in a day off consisting of brunch, beaches and, most importantly, beer!

South Australia homes many breweries, and we payed a visit to one of the most popular: Big Shed Brewing Co. Founded and directed by Craig Basford and Jason Harris, the pair started brewing in Jason’s shed in Barossa of Adelaide back in 2002. The shed was big enough to fit in all the necessary brewing equipment, and so began the love affair of Big Shed Brewing. Experimenting using unique ingredients from the pure curiosity of ‘what happens if…’, Craig and Jason began discussing making their passion into a business.

Finally in September of 2014, Big Shed Brewing Co launched their own tasting bar and kitchen to display and sell their products. Consisting of six taps and food that is specially paired with the different beers, this brewery is perfect for sampling, learning and even taking away their unique beers. I took away three different bottles, and here is a little summary of each of the three.

F Yeah - American Pale Ale
F Yeah – American Pale Ale

ABV: 5.5%
An overall easily drinkable and fantastic beer. Beautifully hopped with a biscuit and aromatic malt, F Yeah provides a full bodied and wonderfully hopped experience. Alongside a citrus-like aroma, there is also a firm bitterness that truly balances this beer; which is what makes APAs so wonderful! A full strength beer that can be enjoyed during any occasion thanks to its steadily balanced ABV.

Californicator – West Cost IPA
Californicator – West Cost IPA

ABV: 7.5%
With the West Coast USA being all about their hops, this number has naturally replicated that. The bitterness from the strong hops in this beer are backed up perfectly by citrus aromas, and even a hint of apricot. The bold flavour of this beer makes it incredibly moreish; a risky game to play with its heavy ABV of 7.5%! Perhaps not the ideal beer for a quiet get together with the family… but overall, a cracking no-nonsense IPA.

Golden Stout Time – Dessert Stout
Golden Stout Time – Dessert Stout

ABV: 5.4%
Something for the sweet tooth! Taking a step back from the hops and focusing on the strong infusions of toffee and honeycomb, this dessert stout is perfect for a post-meal treat. The sweet infusions give this beer a hearty and rich tasting experience, ticking all the boxes for the perfect dessert beer; with an easy going ABV too! For sipping and enjoying, this number is one to be savoured.

Sadly, Big Shed Brewing Co hasn’t appeared its face over here in the UK yet. But if anyone is planning a trip to the South of Australia, a visit to the brewery or even grabbing a bottle of two from the local liquor store shelves is an absolute must! A true taste of the South Australian sunshine, Big Shed is one not to be missed out.


David Vitale has brought Australian whisky to the UK, using his Melbourne roots and their famed ‘four seasons in a day’ temperature swings. Introducing to you all, Starward.

2007 saw David create the idea of a ‘approachable, affordable Australian whisky – served neat or as a cocktail with food’. Using locally grown brewer’s barley, yeast and water are added to brew and ferment, before distilling using a traditional double distillation process within copper pot stills.

Once drawn off, the spirit enters Australian red wine barrels, the wood still saturated with wine, for the full duration of the maturation period. During this period, Melbourne’s “four seasons in a day” climate means the wood of the barrels expands and contracts more frequently than those say in Scotland or America, resulting in bolder flavours in a shorter space of time. And, unlike Scottish whisky, whilst their whisky matures the alcohol content goes up, not down, something they name the Elemental Maturation.

Two expressions are currently available, seen below, with my tasting notes to accompany –

Starward Solera – 43%

Aged in barrels of around 40-50 years old, formerly containing Apera, which is an Australian take on Spanish sherry.
Rich, ripe stoned fruits of apricot, cherry and hints of strawberry upon the nose. A tart, sharp experience of orange zest, citrus and honeycomb, followed by a long, bold finish of raisin, dried apricot and grape soaked oak.

Starward Wine Cask – 41%

Aged in steamed Australian red wine barrels. Subtle aromas of malt, red grape and dark cocoa upon the nose, followed onto the palate with riper plum, cherry and cinnamon stick flavours. A lingering profile of raspberry and citrus for the finish.

Two fantastic Australian whiskies, and great to see they are versatile to enjoy too –

Starward - Whisky Grapefruit Collins
Whisky Grapefruit Collins

Glass –


Ingredients –

45 ml Starward Solera
15 ml Aperol
15 ml Lime Juice
20 ml Grapefruit
10 g Sugar

Method –

Shake all ingredients, strain into a tall Collins glass, top up with soda and garnish with mint and lemon.

Two great expressions to enjoy from the land of Oz, with the country really striving for recognition within the whisky world; Stalwart becoming one of the leaders from Down Under. Worth of a place in your drinks cabinet.

© David Marsland and Drinks Enthusiast 2018. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.



Four Pillars Welcome Joe Worthington To The Team

Joe Worthingon[1]

One from the desk of Four Pillars gin;

Four Pillars is delighted to welcome Joe Worthington to our gin distilling family as our first Trade Relations Manager – UK and Europe.

Joe will be based in London and joins us from his most recent role as General Manager of the Portobello Road Distillery in Notting Hill.

Joe is well known to us at Four Pillars from his five years in Australia where he was Group Bars Manager for the Applejack Hospitality Group – owners of great Sydney bars including Della Hyde, So-Cal, Bondi Hardware and The Butler.

While at Applejack, Joe was a great supporter of Four Pillars and we became good mates – in fact he helped us run one of our first ever cocktail competitions. When Joe, originally from Leeds, decided to return to the UK in early 2016 we stayed in touch and drank together regularly on our trips to London.

When we decided to appoint our first Trade Relations Manager in the UK we hoped he might be interested and here we are with him in place.

Joe’s remit will be to work on all facets of our business in the UK – training retail and bar staff, working with our UK distributor Love Drinks on commercial arrangements, spreading the love of Australian gin and helping us develop markets inside mainland Europe. Joe will be the face of Four Pillars at consumer and trade events alike and we expect he will become a well-known figure in the UK drinks scene.

Four Pillars burst onto the global gin scene in early 2014 when our Rare Dry Gin collected the first of two Double Gold medals at the World Spirits Competition in San Francisco. We have since gone on to become one of the most awarded craft gins in Australia and maybe even the world.  

Four Pillars has been available in the UK and Europe since 2015. In late 2016 we appointed Love Drinks to be our UK-based distributor. We are also available in Denmark, Sweden and Holland, with limited availability in several other nations. Four Pillars hopes to sell around 2000, 6-packs of gin across Europe in 2017.  All the main Four Pillars variants are available in the UK and Europe including Rare Dry, Navy Strength, Spiced Negroni and Bloody Shiraz Gin.

Four Pillars Gin Appoints Love Drinks As Its Exclusive UK Distributor

Four Pillars Gin, the Yarra Valley-based Australian distillery, is delighted to announce the appointment of Love Drinks as its exclusive UK-based importer and distributor.

Four Pillars has been distributed by Liberty Wines since May 2015 and co-founder Stuart Gregor thanked Liberty for its efforts in establishing a strong foothold for the brand in Great Britain and Ireland.

“We have had a terrific start to our sales life in the UK thanks to David Gleave and his team at Liberty and we want to thank them for all their efforts,” Gregor said.

“The time has come for us to work closely with a group like Love Drinks that is single-minded in its focus on great spirits, great relationships and growing high quality craft brands so we are delighted that we’ve been able to come to an agreement with Kirsty and her team.

“We love their portfolio and we’ve been keeping a close eye on the success of our Aussie mate Mr Black and we hope we can really turn up the volume on our sales over the next few years.”

Speaking about working with Four Pillars Gin and distributing throughout the UK, Kirsty Loveday, CEO and Founder of Love Drinks said;

“When starting Love Drinks almost ten years ago, I wanted to work with brands that were credible, innovative, award-winning and authentic – oh, and they had to taste good too! Four Pillars has all of these elements in spades.

As we all know, gin is an extremely crowded market, but at Love Drinks we are working with gins that have USPs that cut through the chatter of other gins; gins that have got a long-term plan and are investing in the UK market.

Four Pillars Gin complements the fantastic heritage and classic Britishness of Hayman’s Gins with their new world innovation and Modern Australian attitude.

For starters they have this uncanny knack of creating simply world class gins; their Rare Dry and Navy Strength have won more gold medals combined than the Aussies did in Rio and the distillery continues to deliver serious new gins with a twist – their Bloody Shiraz Gin, a typically Australian riff on Sloe and the new Spiced Negroni Gin both show what they can do when let loose…

Their whole ethos, from the gins they make, to their host of activities at their distillery in Yarra Valley just makes me smile; they make marmalade from the oranges that go into the botanical basket and feed their own litter of rare breed pigs on the spent botanicals for goodness sake! We know that there will be a real appetite for Four Pillars Gin and we’re looking forward to working with the team.”

Four Pillars burst onto the global gin scene in early 2014 when its Rare Dry Gin collected the first of its two Double Gold medals at the World Spirits Competition in San Francisco. The Rare Dry gin (41.8% ABV) is the cornerstone of its expanding portfolio of unique and at times idiosyncratic gins.

The Rare Dry is a modern New World style of gin – plenty of juniper supported by some indigenous Australian botanicals including lemon myrtle and Tasmanian pepper berries as well as the addition of whole fresh oranges in the Carl-still botanical basket.
Sitting alongside the Rare Dry gin in the Four Pillars portfolio will be the Navy Strength – an explosive gin coming in at 58.8% ABV with native finger limes, turmeric and ginger added in the botanical basket.

The Navy Strength has finished top of the World Gin Masters Navy Strength class in both 2015 and 2016 and has won multiple accolades in the UK and around the world.

Also becoming available in the UK for the first time will be the Four Pillars Spiced Negroni Gin (43.8% ABV) – a hugely spicy gin that has been augmented with the addition of African, Indonesian and Chinese peppers and spices to be a gin specifically made to stand up and be noticed in that king of drinks, the Negroni.

Four Pillars also has something of a phenomenon on its hands with an Aussie riff on a Sloe Gin; a sweet, purple elixir that they call Bloody Shiraz Gin. Steeped for eight weeks with freshly picked shiraz grapes, this near full strength gin (37.8% abv) is sweet and luscious and unlike anything on the world gin market. In Australia, the entire production sold out in two months and some small quantities are arriving in the UK this November, with most already pre-sold.

Four Pillars will be joining the Love Drinks portfolio from December 1, 2016.

Spirits Platform And Walsh Whiskey Distillery Announce Partnership In Australia

btlsPremium spirits, marketing and distribution company Spirits Platform and Walsh Whiskey Distillery have announced an exclusive Australian partnership with to manage Walsh Whiskey Distillery’s internationally acclaimed whiskey brands, spearheaded by The Irishman.

Coinciding with Spirits Platform’s first birthday and the recent opening of Walsh Whiskey’s new distillery at Royal Oak in Ireland’s County Carlow, Spirits Platform will distribute The Irishman’s Founder’s Reserve (RRP $70), The Irishman Single Malt (RRP $80) and limited editions, The Irishman 12 Year Old Single Malt (RRP $110) and The Irishman Cask Strength (RRP $180) to selected premium retail and on-premise accounts.

Established in 1999 by husband and wife team Bernard and Rosemary Walsh , The Irishman has gathered a swathe of international awards including being named Irish Whiskey Brand of the Year at the New York International Spirits Competition in November 2015.

Now exporting to 40 countries, Walsh Whiskey Distillery is rare amongst independent Irish whiskey distilleries in producing all three styles of Irish whiskey – pot still, grain and malt from its two production lines using both pot and column stills.

The exclusive Australian distribution agreement follows Spirits Platform CEO Ian Atherton’s visit to Ireland in June for the opening of the new €25 million (AUD$36 million) Walsh Whiskey Distillery and visitor centre at the 18th century Royal Oak estate on the banks of the River Barrow. The distillery is expected to attract more than 75,000 visitors per year as a highlight of Ireland’s Ancient East Tour is offering.

Ian Atherton said he was delighted by the opportunity to represent this outstanding example of Irish whiskey in Australia.

“We could not ask to manage a more premium, artisan whiskey that is testament to the uniquely handcrafted approach undertaken by Bernard, Rosemary and their team.”

“On behalf of the Spirits Platform team I want to thank Walsh Whiskey Distillery and we look forward to nurturing The Irishman in Australia as we continue to develop awareness with both consumers and trade,” said Ian.

Bernard Walsh, Co-Founder of Walsh Whiskey Distillery and creator of The Irishman and Writers Tears super-premium whiskeys said he was thrilled that the Australian visitors to the distillery could now also enjoy its whiskeys at home.

“We were delighted to seal our partnership with Spirits Platform during Ian’s recent visit to Royal Oak.”

“Whilst Australia currently accounts for two percent of global Irish whiskey sales – this is a number I’m sure will grow under the stewardship of the Spirits Platform team,” said Bernard.

The launch of The Irishman in Australia coincides with the visit of Walsh Whiskey Distillery’s Global Brand Ambassador, Sean Normoyle, who will be attending Whiskey Live in Brisbane on August 19 &20, The Oak Barrel Fair, Sydney on August 26 & 27 as well as visiting key accounts and partners.

Four Pillars

Four Pillars
There seems to be a wave of new world gins coming over to the UK in the past 12-18 months, with Australia taking the ground of offering innovative brands and expressions. Oceania as a whole seem to offer a good selection, with Lighthouse gin from New Zealand already making its mark on the UK mainland with their original and navy strength formula, but experiencing a full range can be tricky, especially here in Manchester. With the growing bar scene and their willingness to experience the full potential of each brand, the city have been inviting Australia over to show off their look, with West Winds starting the trend, followed closely by Four Pillars.

Four Pillars is the showcased brand here as Stuart Gregor, one of the co-founders of the brand, visited last week as part of his UK tour (hitting also Liverpool, Leeds, London amongst others). Created back in 2013, Stuart and fellow marketing and wine maker Cameron Mackenzie and brand guru Matt Jones used Pozible (the Australian version of Kickstarter) to fund their dream of a craft distillery within the Yarra Valley, close to Melbourne. Using a CARL copper pot still (originating from the CARL workshop in Stuttgart, Germany, also the first of her kind commissioned in Australia) named Wilma which holds 450 litres and comes equipped with a botanical basket (for the whole oranges used within the recipe).

There’s enough capacity to create 460 bottles per seven hour distillation, but recent expansion now means that Wilma is joined by Jude (600 litres) and Eileen (50 litres and predominantly for experimental runs).

The water used to cut the gin down to the desired strength comes from the Yarra Valley, itself seen as some of the best water available due to the area’s protected water catchment area. The 157,000 hectares of mountain forests mean the rain water falls and filters naturally through eucalyptus foliage, ferns and dense forest floor, resulting in an alkaline water base with a crystal clear finish and a crisp, fresh sweet taste. This is filtered three times before being added to Four Pillars.

The botanicals within Four Pillars took 18 months of trials to get to the finished recipe, resulting in 10 botanicals featured. Included are two native botanicals in Tasmanian pepperberry and lemon myrtle (both in dry leaf form), plus cassia, star anise, cardamom and coriander seeds, juniper, lavender, whole oranges and angelica root.
For the Navy Strength expression, fresh finger limes are added to offer a more South East Asian feel to the gin.

So how do they all fare? Well below, I give to you my tasting notes –

Four Pillars Spiced Negroni
Four Pillars Rare Dry
– 41.8%

Subtle coriander and cardaman come through on the nose, with both flavours expressed more vibrantly upon the palate. Orange comes through with a bold statement, with the lemon offering a fresh, long, slight earthy finish.

Four Pillars Navy Strength – 58.8%

A savoury nose, with lavender and coriander coming through well. Sharp on the palate to begin, with dry citrus, slight salt too with a long, bold, sweet liquorice finish.

Four Pillars Barrel Aged – 43.8%

Soft, subtle oak on the nose, with subtle vanilla notes, slight Sauterne that offers onto the palate a sweet and very long bold, fresh finish.

Four Pillars Bloody Shiraz – 37.8%

Dried stoned fruits upon the nose, moving to a bold, naturally sweet profile on the palate. Plenty of dried prune and ripe grape coming through for a balanced, light finish.

Four Pillars Spiced Negroni – 43.8%

The first in the Bartender Series, this expression has been created in collaboration with Cameron (Four Pillars distiller) and Jason (then Manager of Sydney bars including The Rook and one of the World’s Top Ten Bartenders), bringing the Negroni cocktail as its inspiration.
Subtle white pepper upon the nose, with cardamon, lemon zest and grapefruit rind following. A soft start on the palate, growing in intensity with fresh grapefruit, lemon peel and cinnamon bark combining. Nutmeg and a soft anise are present on the long finish.

An amazing array of Australian gins that are perfect to enjoy over ice, but these recipes do look intriguing –

Four Pillars - The Drop Bear
The Drop Bear

The Drop Bear

Glass –


Ingredients –

50 ml Four Pillars Rare Dry Gin
10 ml elderflower liqueur
30 ml eucalyptus syrup
30 ml fresh lemon juice
2 dashes orange bitters
10 ml egg white

Method –

Add ingredients to a shaker without ice and shake for 10 seconds (this will get that egg white nice and frothy). Add ice to the shaker and shake again. Strain into a chilled coupette.

Or perhaps,

Four Pillars - Bloody Jasmine
Bloody Jasmine

Bloody Jasmine

Glass – 


Ingredients – 

20 ml Four Pillars Bloody Shiraz Gin
20 ml Campari
20 ml Dry Curacao (or any other orange liqueur, such as Cointreau)
20 ml fresh lemon juice
1 dash of Regan’s Orange Bitters
Lemon twist for garnish

Method – 

Add ingredients into a cocktail shaker with ice. Shake and strain into a chilled coupette glass and garnish with a lemon twist.

A range to entice you for sure, and should be a part of anyone gin collection. The Bloody Shiraz offers something different to the flavoured gin category, and the Barrel Aged is one of the better one’s, I believe, on the market today.

Shame we don’t get the sunshine enough to enjoy it the proper Australian way!

© David Marsland and Drinks Enthusiast 2017. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.


Outerspace Vodka Makes Landfall In Australia

Award winning, meteorite filtered vodka touches down! Think Spirits has proudly been appointed as the exclusive Importer & Distributor of Outerspace Vodka for the Australien market.

Enjoying tremendous success in the USA, Outerspace Vodka is now available in over 30 states across America and is now set to hit stores and bars across Australia from July 1st.

Five-times distilled from corn in Iowa, USA, the vodka boasts 100% gluten-free credentials and is filtered through meteorites for ultimate purity and uniqueness.

Picking up a Gold Medal at the prestigious 2016 SIP Awards, it seems that the experts agree. “It wasn’t just about creating radical packaging” says Jim Denoon, co-founder of the brand, “we had to develop an exceptional liquid too”.

Clearly the bottle deserves a mention. Truly from outer space, the bottle represents the widely understood notion of an alien. “It’s ironic”, says Denoon, “no one knows what an alien looks like, but then at the same time, everyone sort of does and is fascinated by the notion that we’re not alone.”

It’s clearly a brand that’s centered around fun. The alien even writes his own social media feeds reporting on all he finds curious about his new home on planet earth: @outerspacevodka #madeforaustraliens

“We’re super excited to introduce Outerspace Vodka to our portfolio”, says Patrick Borg, Managing Director of Think Spirits, Australia. “We expect our little green friend to thrive in the Australien market! He has already enjoyed high profile acceptance nationwide, which is out-of-this-world!”

Keep a keen eye out in your local liquor store or bar for Outerspace Vodka or ask for it by name. At least we now know that we’re not alone!

Available in 700ml & 50ml bottles at 40%ABV.

Mr Black

Mr Black

Coffee liqueurs are a staple of many a bar and restaurant, with the likes of Tia Maria and Kahlua some of the mainstays. But as with a lot of spirits these past few years, there’s been a call for some re-imagination.

Mr Black, the cold press coffee liqueur, is such that.

Back in 2012, two Australian’s from Sydney going by the name of Tom Baker (designer) and Philip Moore (one of Australia’s highest awarded distillers) united over their love of coffee. Over 9 months of trials followed to create Mr Black, the first all coffee liqueur, resulting in a gold medal at the London International Wine and Spirits competition.

But to get to such triumphs, what makes the cold press such an important aspect to Mr Black?

Different coffee beans are used, resulting in a variety of roasting profiles and different flavours. Specifically, Brazilian Arabica (a combination of the more traditional French roast and a lighter roast), Ethiopean Djimmah (a light-medium roast that offers fruit, toffee and chocolate flavours) and PNG (offers a zesty, citrus orange marmalade flavour). To gain such flavours from the beans though, Mr Black uses cold-extraction. A process that is done at significantly lower temperatures to espresso (23 degrees), resulting in a less acidic brew yet an abundance of the coffee bean flavours. Creating a coffee that can stand up to blending with spirits though is a different matter, and Mr Black use a significantly higher coffee-to-water ratio as well as a longer steep time than traditional cold brew.

So how does it fare? Well below, I give to you my tasting notes –

Mr Black – 25%

Freshly brewed espresso notes on the nose, with an underlining citrus zest coming through. Slightly bitter upon the palate, yet balanced out with roasted chocolate, caramel and hints of toffee. A lingering finish.

Does exactly what it says on the bottle, and make a cracking cocktail, a recipe taken from www.onyamagazine.com:

Mr Black Rye Ball

Something very different indeed, and from the Australians, the country that really knows how to offer artisan coffee houses and liquids. Worthy of a place within your drinks cabinet for sure.

© David Marsland and Drinks Enthusiast 2016. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.


The West Winds

The West Winds

Established in June 2010, The West Winds gin has caused a stir within the UK as it made its way around the cities earlier this year and introduce itself to the bartenders and public. Why the clamor? This is a brand that offers something a little different.

The West Winds Gins were created by four Australians; 2005 42BELOW World Cocktail Champion Jason Chan, Paul White (engineer and distiller), Jeremy Spencer (spirits industry identity) and James Clarke (wine industry expert). It’s back in Melbourne in 2010 that Jason took the guys through his vision; to create an Australian gin, two to be exact, that were both savoury in character. The result? One at 40% incorporating toasted Australian wattle seed, and one at 50% showing off the native Australian bush tomato.

2011 hit, and with it the first two expressions to hit the Australian market via Tailor Made. The Sabre at 40% abv showed off its London Dry with toasted wattle seed, whilst The Cutlass, at a higher abv of 50%, had within the kutjera (a native bush tomato). Following this, both expressions won Double Gold and Gold respectively at the prestigious 2011 San Francisco International Spirits Competition, effectively launching the name around the world whilst also becoming the first for an Australian gin producer. To cap it off, they won Double Gold again when entering in 2013!

But what makes The West Winds stand out?

The use of Margaret River rainwater, located in the southwestern corner of Australia, is said to collect some of the cleanest rainwater in the world. Once collected, its triple filtered to remove impurities, then used for the distillation and blending. It’s not just the water though, but the use of Australian botanical. Ingredients we’re not overly familiar with in regards to other gin recipes, but over 50% of The West Winds gin expressions contain ingredients sourced from the land of Australia, including lemon myrtle, cinnamon myrtle, bush tomato, wattle seed (part of the tomato family, essentially Bush Tomatoes, in which only 6 out of over 100 are actually edible), fresh coriander and both fresh lemon peel and lime peel which is sourced from farms in Gingin, Western Australia. As you would expect with these such ingredients, the harvest depends on the seasons, so The West Winds are happy to mention that there are sometimes minor differences in the flavours of their gins.

The West Winds Gins are distilled 350 bottles at a time within a copper pot still. The botanicals are macerated within Australian neutral wheat spirit, itself a gluten-free base. Each distillation takes a number of hours, as well as an extra 24 hours that allows the raw ingredients to macerated before distilling.

Once the Margaret River rainwater is added to the final bottling for its desired abv strength, it’s ready for consumption. But how do they fare? Well below, I give to you my tasting notes –

The West Winds Sabre – 40%

Dry spice upon the nose, with hints of cardoman and bush tomato. A developing fresh spice on the palate, bold, fresh vine tomato and earthy, pine notes blend well for a long, deep finish.

The West Winds Cutlass – 50%

Dry on the nose with a thin, earthy note that offers savoury grass and white pepper. Coriander, a natural sweetness and pine are present on the palate, with a lingering well-balanced finish.

The West Winds Broadside – 58%

Soft lemon with a slight aroma of thyme on the nose. A smooth texture with slight salt coming through. Bold upon the palate, with the salt more prominent, yet offers a well-rounded, natural sweetness with a fresh finish.

Amazing expressions! And work fantastic within these –



Glass – 


Ingredients –

45 ml The West Winds Sabre
45 ml Sweet vermouth
1 dash Triple Sec
1 dash Angostura bitters

Method –

Stir all ingredients down over ice and serve into a chilled cocktail glass orange zest garnish.

or perhaps,

The Clover Club

The Clover Club
The Clover Club

Glass – 


Ingredients –

60 ml The West Winds Sabre
20 ml Lemon juice
20 ml Sugar syrup
3 Raspberries
1 Egg white

Method – 

Add all ingredients without ice to shaker and dry shake. Add ice, shake and fine strain. Garnish with 3 raspberries.

Three expressions to have within your drinks cabinet for sure, and the Sabre can make a great gin and tonic with some vine tomatoes to garnish. The gin wins awards for a reason, Australia is finally here with its own.

© David Marsland and Drinks Enthusiast 2015. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Regal Rogue Brings Vermouth To London Wine Week

Regal Vermouth

Newly crowned Vermouth of the Year* Regal Rogue cordially invites you to discover the quaffable quality of this resurging spirit, bringing vermouth to London Wine Week for the very first time.

Sourced with brawn and crafted with heart, Regal Rogue is bred from a desire to marry the quality of new world wines with the complimentary native herbs and spices from Australia’s outback to enhance the unique vintages. Fearlessly handcrafted and blended, Regal Rogue is a testament to artisanal Vermouth production.

Harness your inner Rogue at a series of feasts, tourneys and general merriment for all to enjoy at London Wine Week, including:


Everyday from 3pm-8pm

Kicking off at 3pm every day, ‘Rogue Hour’ will be London Wine Week’s finest happy hour. Taking place across the city – at iconic French brasserie Balthazar in Covent Garden, relaxed Mediterranean and Middle Eastern restaurant Jago in Shoreditch, and The Quality Chop House in Farringdon, Rogue Hour will offer wristband holders a special selection of carefully crafted Regal Rogue aperitifs as the first drink of the evening.  Enjoy a sunny evening at Balthazar, where Bar Manager Brian Silva has created a delicious selection of drinks including the refreshing ‘Balthazar No.2’, featuring the new Regal Rogue Rose, paired with matching food such as fresh ceviche, dressed crab and juicy oysters from their oyster bar.


Thursday 21st May

For one very special night only, Regal Rogue has partnered with new Shoreditch vermouth and fortified wine specialist Jago, to present a Mediterranean feast. Hosts Hugo and Vinny will invite you to sample a range of delicious welcome charcuterie dishes paired with Regal Rogue ‘Daringly Dry’ Martinis, before enjoying quality dishes such as duck heart prunes & fennel, green tomatoes, cucumber & basil and a sharing feast of scallops, all washed down with signature Regal Rogue Lively White and Wild Rose. A delicious after-dinner Regal Rogue ‘Rogroni’ will round off the indulgent and aromatic evening.


Friday 22nd May

Welcome in the weekend and kick back with an evening of boules and aperitifs at L’Entrepot at London Borough Wines.  The evening will play host to the official launch of their petanque lanes, and the Rogue Ambassadors will be on hand all night to offer Regal Rogue Lively White and Bold Red tastings for those curious to expand their palates.


Sunday 24th May

Toast the end of London Wine Week at The Gunmakers, for an all day quaffing featuring Regal Rogue flights, seasonal and shared serves, a delicious BBQ and lively disco beats. Bring old friends, connect with fellow vermouth-lovers, and toast your newfound (or longstanding) love of the classic spirit – all in your finest Sunday Rogue attire of course!

Come and discover Regal Rogue’s blend of aromatics and untamed charisma at these not to be missed events. London Wine Week (18th-24th May) celebrates the capital’s passionate and thriving wine scene, through a host of pop-ups, quaffing moments and shenanigans around some of London’s best venues. For full details of Regal Rogue’s events during London Wine Week, or to purchase a £10 wristband, offering £5 flights and bespoke discounts during the week, visit www.londonwineweek.com.

*Berlin International Spirit Competition 2015

Website: www.regalrogue.com
Twitter: @RegalRogue