It’s always a great feeling when you see your bottles on sale in great locations all over Australia! Hard work, passion and dedication really pays off! 👌
📷 Thanks for the shot @cellarguide at @danmurphyscellar
It was a real pleasure meeting the CEO of @santamaniadestileriaurbana Javier Domínguez yesterday and having the opportunity to let him tell us all about his fantastic Madrid based distillery & of course a sampling session to round off the day. We are very excited to be working with them, a lot of great products already and some very interesting ones to come also!
We are very excited to announce that we won a Silver Medal in the drinks business HK 'World Gin Masters - Asia 2018' in the Super Premium and Contemporary categories!
To more exciting times ahead, cheers everyone!
👶🏻Baby showers at Bar therapy👶🏻 We had our official first baby shower last Sunday, although sober, Kayley thoroughly enjoyed herself and everyone else had a merry old time!! 😆🍹
NOW POURING- voted as best craft beer in Australia, It might be pale but there’s nothing weak about this bad boy. This XPA’s tropical and floral aromatics set off a fruity palette that will punch your taste buds in the pleasure zone. Tailored for those who enjoy a fully-hopped beer that’s still easy to drink.
Live New Orleans jazz tonight at The Woodshed.
Sip away and immerse yourself in the world of craft spirits and their stories, with live jazz playing in the background.
New Orleans Jazz - Mon & Wed
Straight ahead Jazz - Tue, Thur, Fri & Sat
For reservations please call 02-262-0762, 097-235-8286
Location: right next to Harvest Restaurant, Sukhumvit Soi 31
The 2 week countdown to the #banffbeerfest is underway! If you love #alberta made #craftbeer & #craftspirits this event has your name all over it! Saturday evening session is now SOLD OUT but we still have some tickets available for the Thursday, Friday & Saturday Afternoon sessions. Ticket Link in the @abbeerfestivals Bio! Cheers 🍻🤙🏔🥃
🌱Basil Cranberry Julep 🌱
Recipe & Picture by Nick Caruana
For the Cranberry Syrup:
🔹2 cups 100% pure, unsweetened cranberry juice
🔹1 cup sugar
For Each Drink:
🔹2 ounces mezcal (Legendario Domingo Mezcal)
🔹1 ounce cranberry syrup
🔹1/4 ounce agave nectar
🔹6 basil leaves
🔹Garnish: basil leaves and 1/4 ounce extra cranberry syrup
🔸1. For the cranberry syrup: Add cranberry juice to medium sauce pan. Bring to a boil, then reduce heat to a simmer. Allow the juice to reduce by half. Remove from the heat and then add sugar. Stir to dissolve.
🔸2. For each drink: Add basil leaves and agave nectar to the bottom of a julep cup then muddle gently. Add mezcal and cranberry syrup, add the straw, then top with crushed ice. Drizzle extra 1/4 ounce cranberry syrup on top, garnish with basil leaves, then serve.
#Regram via @whollyspirits 🌊 ・・・
Did you know that West Winds Gin is named after the ‘West Winds’ that brought travelers from the Old World to the New World (Australia), and that each of their core expressions have a maritime-related name?
The Sabre, for instance, is named for the sword traditionally used by English naval officers.
The Sabre is meant to be the Aussie expression of a traditional gin, with 12 botanicals, including the Australian wattle seed.
Wholly Spirits is the exclusive distributor of West Winds Gin in Malaysia.
The day has arrived. We are very excited to share our first official spirit...
Pozible link in bio.
And a big thank you to our wonderful friends for helping us reach our target in 12 hours. So we've extended and added our second batch. A lucky few can grab the last bottles of our first batch of 200 if they get in quick.
Art direction and design: @_megperkins_ Photography: Jesse @lusyproductions
There are two words which come up frequently when talking about awamori....kusu or koshu and shinshu.
Kusu (the pronunciation of this word Is unique to awamori and Okinawa) or koshu (this term is used on mainland Japan), means the awamori is aged.🥃
100% of the awamori must be aged for at least 3 years for it to be considered kusu, if only 1 ml of awamori less than 3 years is added to the aged awamori, it is no longer considered kusu......it then considered shinshu.
In order to preserve the stock of older awamori, producers often mix newer awamori with older awamori, much like the solera system used in sherry production...this method is a little complicated but super interesting, so I’ll go into it in more detail later on...🧐
Pictured is Matsufuji (to the left of the image) which is a shinshu!
This awamori opens with a burst of aniseed and mellows into a delicate apple skin and minty nose...a perfect base for summer cocktails!!!🍏🌿
To the right of the image is our Omoro Kamechozo 10YO, a kusu with a nose of burnt caramel...milk chocolate and spicy hints of cinnamon and nutmeg!!!🍫
Two very different styles of awamori, both intriguingly delicious....👌🏼
The Original, from the Birthplace.
#RepostSave @kublerabsintheusa with @repostsaveapp ・・・ After harvest, the Wormwood is hung to dry, one of two drying methods used to develop the character and profile desired for Absinthe production.
"One of the best finished rums I've ever had! Lots of flavor and lots of depth to this one. If you love bourbon, this is a fantastic gateway into the premium rum market." Thanks for DOUBLE GOLD Medal, RatingLiquor.com and for the amazing review @whiskeygodtodd
We love every cocktail @holycityhandcraft posts ...but this creation of his--a hybrid between a Venetian Spritz and a classic Negroni--featuring @LuxardoUSA Bitter Bianco has us daydreaming. 🤤