Craft Spirits, Culinary Delights and Unforgettable Experiences at Bass & Flinders Distillery!
Welcome to the vibrant world of Bass & Flinders Distillery, where each visit to our Distillery Door promises a journey that ignites the senses and elevates your curiosity, with our diverse range of immersive experiences.
As pioneers in handcrafting premium Australian spirits, we offer a diverse range of experiences to explore every palate and passion. Whether you’re a spirits enthusiast seeking to discover the secrets behind our unique ‘Méthode Eau de Vie’ distillation processes, or casual gin lover eager to explore our range of gins, brandy and liqueurs, a world of discovery awaits.
Step into the heart of our Distillery where tradition meets innovation, and discover the rich history and artistry behind every bottle. From small interactive tastings to hands-on Masterclasses where you can mix your own cocktails, or indulge in a Gin High Tea - come and join us to discover the world of fine craft spirits.
Distillery Door Open Hours
Our distillery door is open every weekend, from Friday through to Sunday, opening at 11am each day, closing late. Offering our iconic paddles and gin-spired cocktails, we offer a grazing menu inspired by our gin botanicals. With the opening of our new roof top decking, we offer views of lush red hill pastures, and maybe even a roo or two. Sit back in style with a light breeze, sun on your face and a cocktail from our new cocktail menu, inspired by our surroundings… it is gin-tacular!
Have you experienced our Gin High Tea yet? With seasonal changes to our menu, our high tea is crafted to give you the ultimate experience immersed in gin-goodness. A tier of local sweet and savoury morsels crafted around our gins and botanicals awaits, whittle away your afternoon soaking in sun! Starting your journey with a cheeky G n T, you will never be too far away from a cool drink or sweet treat!
Our Cocktail masterclasses are fast becoming the most popular amongst groups for celebrating a hens, birthday or work function. An interactive group activity with lots of laughter and plenty of drinks our cocktail masterclass is in a class of its own. You will learn the tips and tricks from our head bartender, make and drink cocktails and take-home bottle cocktails to keep the party vibe going! An interactive experience for you all, filled with endless stories to take into the year ahead! Don’t miss out! Book now.
Looking to celebrate someone you love, or maybe need a venue to celebrate your own special day? We have the venue for you, a bespoke venue nestled in our coastal hinterland on the Mornington Peninsula. Overlooking the lush pastures of Red Hill, you will be treated to a truly private location, where no dream is too big! With years of experience our staff can guide you through the process.
Offering onsite catering or funky food truck vans, signature cocktails and local fares to celebrate in style.
Our Gin Masterclass is a one of a kind 2-hour interactive experience. Immerse yourself in the world of gin, guided by our gin masters. Learn the history of gin and Bass and Flinders whilst blending your own bespoke recipe. A gin and tonic and cheese platter to wind down and a take home bottle to keep your ‘gin feels’ alive.
Rooftop Deck
Bass and Flinders Distillery welcomes our newest baby - our Roof top decking! Offering panoramic views of the lush pastures of Red Hill, no view can compare. With a light ocean breeze enjoy an afternoon of relaxation away from the world, a bit of self-love in Dromana. Cocktails, Grazing, gin and tonics all at your fingertips, come celebrate our roof top decking arrival with us.
Culinary Delights
Offering grazing platters for the table, Bass & Flinders take it up a notch providing local fares with a gin twist. Try our House made pate with Noble Stranger, or our Salmon gravlax using local supplied Salmon cured in Gin10. Share with friends or keep it all for yourself, no judgement here...it's too good to miss.
Craft Cocktails
Our cocktails are truly a work of art, mixed , shaken or muddled they are goodness in a glass. Designed to make our gin sing, there is nothing more satisfying than sipping a cocktail here at Distillery Door. The red wedding is a crowd favourite, or find your sparkle in a Limoncello Spritz... without forgetting your forever classic favourite Negronis - try our Apple and Rhubarb, Choc Orange or Wild & Spicy. So many to explore!
With years of experience behind our bar tenders, you won't stop at one. Come down and try the list, you won’t be disappointed!
Create Memorable Moments in a Unique Location
Bass and Flinders Distillery also warmly welcomes four-legged friends, making it a delightful destination for both spirit enthusiasts and their canine companions. Whether you're enjoying a tasting session or exploring our scenic surroundings, your furry friends are always welcome to join in on the experience.
At Bass and Flinders, we believe in creating a welcoming atmosphere for all, including those with wagging tails and a penchant for adventure.
🐶🐩🐾🐕🐕🦺🦮
]]>Bloom Gin captures the very essence of Melbourne's botanicals in full bloom, a vibrant celebration of the parallels between gin and natural beauty. A sensory immersion of colour, fragrance, flavour and texture akin to a meandering journey down the path of a secret garden, awakening the senses and igniting natural curiosity with each sip. With a gradual unfolding of the purest of flavours the spirit evolves and flourishes, mirroring the care and cultivation required for a seed to blossom.
Just as a seed holds the potential for a magnificent bloom, our Méthode Eau de Vie lies at the heart of our artistry in distilling wine into pure, full-flavoured spirit – a distillation process that requires attention to detail, precision, and a deep understanding of botanicals. With a gradual unfolding of the purest of flavours the spirit evolves and flourishes, mirroring the care and cultivation required for a seed to blossom.
Made on the Mornington Peninsula, this ‘Limited Edition’ gin from Bass & Flinders Distillery – Bloom Gin – draws on five highly aromatic and intensely pretty flowers; hand-picked rose petals, fresh lavender and elderflower, with an infusion of hibiscus rosella and butterfly pea flower, to give this gin its vivacious lilac blush.
On the palate you’ll get a pleasant dose of velvety floral sweetness with hints of rose, lilac and lavender. Citrus-sweet mandarin and the crisp freshness of juniper berries balance the floral highlights, while vanilla and wild harvested native lemon grass and sandalwood add a velvety texture with undertones of musk. The finish is aromatic, ending with a final flourish of rose petals and flowers carried by the breeze.
A beautifully aromatic floral gin that deserves your attention. Dive into a world where botanical artistry meets the vibrant beauty of the Melbourne International Flower and Garden Show. This is the gin to try if you love all things floral. Best served with Mediterranean tonic garnished with rose petals or mixed into any number of floral cocktails.
VERY Limited stock available: only from us online, at our Distillery Door, or of course at the Melbourne International Flower and Garden Show, 20th – 24th March 2024.
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Kintsugi is the ancient Japanese art of fixing broken pottery with gold. Dating back to the 1400's where the Japanese craftsmen chose to highlight the breaks, which made the pottery even stronger and a beautiful work of art.
So like the golden fault lines running through Kintsugi, just as we are broken, we can be repaired - and the manner of that repair, the learning in that growth, the reflection, introspection, and better understanding oneself through the process becomes a strong and beautiful part of who we are. Kintsugi teaches us to embrace our imperfections and is an incredible metaphor for self development and healing.
This year we are shunning the commercial Valentine's Day, in favour of celebrating our own individual strength and recovery from adversity.
So this February 14th, might we suggest you do something just for you. The individual, and all that your heart has endured. Regardless of whether you have a plus one.
This Valentine's Day we have packaged up a Self-Care Box just for you. Receive a FREE GIFT on us to celebrate your strength, relax and enjoy the moment. For a limited time only receive a soothing and calming candle scented with sage from Fenix Candle Co with every purchase of Heartbreak Gin*. Light this candle, pour yourself a drink, and let the Heartbreak 💔 fade away. (*Offer ends midnight 14th February 2024.)
Heartbreak is a universal truth that comprises the human experience. And every cloud has a silver lining, from which positive effects can manifest and blossom. 💔
Here's to you. Heartbreak and all. 💔
]]>The Limoncello Spritz, also known as the Amalfi Spritz, is the spritz of the season, the pinnacle of sophistication and refreshment. Move over Aperol, say hello to Limoncello! Sip this spritz poolside, beachside, countryside, courtside, quayside, dockside, inside or outside - there's no downside...simply enjoy while soaking up the sun!
Although any kind of Spritz is delicious, you can’t go past the brightness of Limoncello paired with Prosecco and a splash of soda for the quintessential summer cocktail…Let’s raise a toast to the timeless allure of La Dolce Vita!
This vibrant and refreshing cocktail is transcending international boundaries, capturing the hearts and spirit of cocktail lovers everywhere. Let’s delve into why the Limoncello Spritz has earned its reputation as the best cocktail of 2024.
What’s in a Limoncello Spritz?
At the heart of the Limoncello Spritz is the fresh and zesty lemon-flavoured Italian liqueur, Limoncello. Handcrafted from the peels of Amalfi or Sorrento lemons, revealing the essence of the Mediterranean sun. A careful selection of only the best organic lemons, handpicked at peak ripeness. Often a closely-guarded family tradition handed down through generations, involving a meticulous blend of artistry and patience, crafted with attention to detail and a commitment to authenticity.
Originally served as an after-dinner digestif in Italy, now the crucial element for a great cocktail. Sweet tangy and refreshing, a great Limoncello has great balance - a hit of sour, bright popping sweetness and aromatic lemon zest flavour. Its endless versatility makes it a favourite with mixologists and cocktail lovers alike. With only 3 ingredients it’s just so easy to make!
Grab a bottle of your favourite Limoncello (our personal favourite is our very own Bass & Flinders Bitter & Twisted Limoncello Liqueur), Prosecco and soda water. Prosecco is an Italian sparkling wine known for its effervescence and subtle sweetness. A splash of Prosecco adds an extra layer of depth to the cocktail, while sparkling water adds lightness and balance to this year’s trendiest cocktail.
How to make a Limoncello Spritz
Similar to an Aperol spritz you can follow a 3-2-1 method to make a Limoncello Spritz. This means 3 parts Prosecco, 2 parts Limoncello and 1 part soda water.
Ingredients:
60ml Bass & Flinders Limoncello Liqueur
15ml of lemon juice
90ml Prosecco
Soda
Method:
Add all ingredients to shaker tin except Prosecco and soda. Fill with ice and shake well. Double strain over ice into stemless wine glass. Top slowly with Prosecco and a splash of soda.
The garnishes are up to you. Keep it simple with a fresh slice of lemon, or go bold with a sprig of rosemary or thyme and candied lemon peel.
We love using a wine glass for a spritz but you can use a highball or rocks glass as well.
Other Limoncello cocktails to try:
This delicious, refreshing and zesty, must-have cocktail is clean and fizzy, making it an excellent pre-dinner drink that won’t overpower your tastebuds. Also ideal for accompanying a charcuterie or cheese board. It’s no wonder the drink is bubbling to the top...it’s the perfect sip for nearly every occasion. Have a look at the Guardian's article about 10 light and floral spritzes to try at home this summer "10 Summer Spritzes beyond the obvious."
So slow down, and enjoy La Dolce Vita - life's simple pleasures.
Cheers to the Spirit of Summer that is Limoncello!
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Fun Christmas jumpers and an over-stuffed stocking 🎶
Mince pies, candy canes and brandy corks popping.
Tinsel that shimmers and festive lights twinkle
Apricots, cranberries and raisins with nutmeg to sprinkle.
Decadent chocolates tied up with string,
These are a few of my favourite things… 🎶
Spiced Christmas Brandy is here!
When we think brandy, we often think Christmas! So our Head Distiller Holly thought why not take the ingredients from her grandma’s Christmas pudding recipe, and steep these in our premium brandy for 14 days and see what happens? Well, the proof is in the pudding. This whimsical drop is sure to impress at the Christmas table this year.
Our fourth annual release, this year’s Spiced Christmas Brandy is as bright as Rudolf’s nose, as silky smooth as Santa’s red velvet jacket, and as elegant as the lady herself Mrs Claus. This truly is Christmas in a bottle.
Best shared at the Christmas table surrounded by loved ones. All the flavours & aromas of Christmas that evoke the best memories of celebrating good times together. Secure your bottle today!
This limited edition spiced brandy is infused with a selection of dried fruits and Christmas spices, taking inspiration from our family owned distillery’s fourth generation Christmas pudding recipe.
The subtle sweetness of this delectable spiced brandy comes from steeping all of the Christmas pudding ingredients for more than 10 days. Dried fruits, orange zest and Christmas spices, including nutmeg, cassia and clove, give our Spiced Christmas Brandy a layered whimsical nature.
Hand-crafted by our artful distillers in very small batches where old world traditions meet new ideas. A truly Australian brandy made from 100% Victorian Chardonnay sourced from a single vineyard and matured in ex-Cognac barrels between 2-6 years.
A world first, our Spiced Christmas Brandy is a celebration of brandy and all things Christmas. When we think of Christmas we think of brandy. Delectably more-ish, fun and festive, a modern version of centuries old traditions.
Bright golden amber in colour with sweet doughy aromas infused with classic Christmas spices, dried fruits and citrus rinds effortlessly intertwining with a subtle spearmint high note giving our Spiced Christmas Brandy a beautifully layered nature.
Medium in body, sweet spice, apricot, currents and orange rind up front open reveal a spicy mid palate blend of nutmeg, native pepperberry and cassia, finishing cleanly, with vanilla carrying all the spices, driven by lip numbing clove for a long delectable finish.
This spiced brandy was handcrafted from scratch using our Méthode Eau de Vie – the art of distilling wine into spirit - delivering a smoother, fuller, richer flavour for your drinking pleasure.
Serving Suggestions:
Sip neat, mix into your favourite Christmas cocktail or whisk into brandy foam sauce to serve with pudding.
Try a Sticky Date Martini
or a Spiced Christmas Brandy Old Fashioned.
Check out more delicious Christmas cocktail recipes!
Let's get into the Christmas Spirit!
Bass & Flinders Distillery – Spirit of the Mornington Peninsula.
Originating in Italy in the early 20th century, this iconic drink has become a staple for many, revered by bartenders and cocktail enthusiasts alike, this crimson liquid has its own dedicated global fundraising week and we’re here to help you understand why. We’ll break down the drink’s history and ingredients, and help you to craft the perfect Negroni.
The Negroni – a brief history
Shrouded in mystery, just like the origin of many other timeless cocktails, where and how the recipe was first invented is hotly debated. What we do know, is that the remarkable story most possibly began in the early 1900’s at Caffe Casoni in Florence, Italy. Legend has it, that a Count Camillo Negroni invented the drink when he asked his bartender Forsco Scarselli, to strengthen his Americano cocktail with gin instead of soda water. To distinguish the new drink, Scarselli added an orange garnish instead of traditional lemon and the drink was born. It proved to be so popular that the Negroni family took advantage of this early success, and in 1919 established a distillery in Treviso, manufacturing a ready-made version of the drink which they called Antico Negroni. The distillery still exists today.
What makes a Negroni so special?
The beauty of the Negroni is in its bitter-sweet simplicity. Definitely an acquired taste, this is a bitter, herbaceous cocktail, zesty and juniper-forward yet beautifully balanced out by the sweet vermouth and a twist of orange. Simple to make, yet complex in flavour, this is not a cocktail for beginners. When we think of a Negroni, we think of seemingly effortless elegance and sophistication.
And versatile. Formerly an insider’s drink, made for those ‘in the know,’ now an ultra-cool tipple, the simple formula also proves to be incredibly versatile. While the classic Negroni remains iconic, mixologists now have their own variations and re-interpretations, crafting new, exciting flavour profiles.
Crafting the perfect Negroni
Some say that crafting the perfect negroni is an art form, a ritual in itself. The balance of only 3 ingredients in equal measurements, the careful stirring, and placement of the all-important orange garnish creates an experience beyond just a drink. To make a classic Negroni follow these steps:Ingredients:
Method:
What kind of gin to use in a Negroni?
Pick a dry, light-bodied and aromatic juniper-led gin that will stand up to the strong flavours of the bitter components. Choose your favourite gin, or choose your favourite Negroni style and select a gin to match. Have a look at our contemporary Australian gins to suit a wide variety of Negroni styles.
For a Negroni without Campari, there are a whole host of smaller, artisanal makers of bitter digestives for a local, Aussie negroni. Using an Amaro instead of Campari adds a different style of bitterness and botanicals and can enliven the herbaceous depth of some gins.
Best vermouth? Is there one? I hear you ask. There are some well-known options available, however there are also some premium, artisanal vermouths available that can really individualise your drink. Keep in mind that vermouth only lasts about 3 months once opened, so make sure you have a new bottle.
Variations on the classic Negroni:
Bass & Flinders Distillery Negroni cocktail recipes:
Here at Bass & Flinders Distillery our premium, small-batch spirits transform the art of crafting cocktails. Whether you're a seasoned Negroni enthusiast or new to the world of cocktails our recipes will inspire your taste buds and elevate your mixology skills. Explore the unique flavours and sophistication of truly Australian craft spirits, harmoniously blending tradition and innovation in some of our signature Negroni recipes:
A ‘wild & spicy’ twist on a Classic Negroni with our Gin 10. The perfect balance of sweet, floral and savoury flavours with a twist of orange. This iconic cocktail is best served stirred, not shaken.
Ingredients:
30ml Bass & Flinders Gin 10 - Wild & Spicy
30ml Maidenii Sweet Vermouth
30ml Okar Bitter Amaro
Method:
Add all ingredients to mixing glass and fill with ice.
Stir 30 times and strain over large ice cube in an Old Fashioned cocktail glass. Garnish with fresh orange twist.
Slightly sweet modern classic cocktail with a soft mouthfeel, seamlessly melds with the creamy and spicy Angry Ant gin and just a fresh hint of citrus. A beautifully floral, aromatic simple-to-make cocktail.
Ingredients:
30ml Bass & Flinders Angry Ant Gin
30ml Maidenii Classic Vermouth
30ml Lillet Blanc
Method:
Add all ingredients including Bass & Flinders Angry Ant Gin to mixing glass. Fill with ice and stir 30 times to mix through.
Double strain into chilled old fashioned glass over large cube of ice.
Garnish with fresh lemon twist and lightly torched rosemary sprig.
Our take on the classic Negroni using a combination of sweet & spicy Heartbreak Pinot Noir Gin, with the velvet-like texture of smooth sherry. Layered with crisp, nutty highlights and a refreshing twist of lemon.
Ingredients:
30ml Bass & Flinders Heartbreak Pinot Noir Gin
15ml of sherry
15ml of white wine (preferably a pinot gris for the fruity flavour)
20ml of lemon juice
Method:
Pour ingredients including Heartbreak Pinot Noir Gin into a large tumbler over ice. Stir, strain over large ice cube in Old Fashioned glass. Serve with slice of orange or sage.
In the world of cocktails, the Negroni is a timeless masterpiece, an elixir that transcends trends and epitomises the essence of mixology. It strikes the perfect balance between three simple ingredients, and with its bright crimson hue and complex flavours is a testament to the art of mixology. One of the most iconic cocktails of all time. A symbol of sophistication and refined taste for those who are hungry for a little glamour. Cheers to the Negroni - a timeless icon of cocktail perfection!
Check out more delicious Bass & Flinders Distillery gin cocktail recipes!
]]>So proud of our Managing Director and Head Distiller Holly, who spent 6 weeks in Cognac, France on an internship building on her vast knowledge of brandy production from the some of the great distillers in the world. An incredible experience working with cognac producers large and small, and importantly all the incredible knowledge – much of which spans generations - that has been imparted in her quest to reignite Australia’s love affair with brandy.
'My goal has always been to support Australian producers in their mission to learn and improve their brandy production skills sets, to ultimately pitch Australia as a premium brandy producer on a local and global scale, and there’s no better way to improve than to seek knowledge from the very source of global best practice in brandy production' says Holly.
Holly met with Master blenders from Remy Martin, Courvoisier and Hennessy. Conversed with the BNIC legal governing body on the challenges both the Australian and the French spirit industries face. Pumped spirit, scrubbed stills, labelled bottles, (happily!) sampled countless cognacs and eaux-de-vie, and conversed on the mechanics, as well as the art and the craft of brandy distillation for hours on end.
The trip had the objective of learning the art of brandy production from the world's leading cognac producers, so that Holly could share her findings with the Australian distilling industry.
An invaluable experience and exciting insight into the art of premium brandy production!
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Loaded with complex & audacious character and unique Australian botanicals - with a burst of sweetness, fresh and flirty with just the right amount of spice, Heartbreak Pinot Noir Gin pairs exceptionally well with a variety of flavours and culinary delights. Its complex yet balanced aromas and flavours makes it a versatile spirit that can be enjoyed in many ways.
Savour it neat over ice to fully appreciate its intricate flavours. Alternatively, it shines in a range of gin-based cocktails, such as a Negroni Noir, a Lovers Revenge cocktail or in a gin and tonic Heartbreaker G&T with Mediterranean tonic water.
Best garnish ideas are fresh raspberries and orange, or sage and rose.
The Perfect Winter Cocktails
Here at Bass & Flinders Distillery we have an obsession with creating deliciously tempting and refreshing cocktails, and we know you feel the same way gin lovers, so here’s a list of some of our favourites… the perfect cocktails for perking up these cold, winter days.
Create your own simple & fast Heartbreak Gin 'Shotgun Wedding' cocktail. A delicious union of sweetness and spice, a little bitter and a little bit sweet. Dusted with grated chocolate to ease into this marriage of flavours.
Ingredients:
45ml of Bass & Flinders Heartbreak Pinot Noir Gin
15 ml of cherry juice
15 ml of chocolate liqueur
1 egg white
Squeeze of half a lime
Dust with grated chocolate
Method:
Pour Bass & Flinders Heartbreak Pinot Noir Gin , cherry juice, chocolate liqueur and egg white into bar shaker over ice. Shake. Garnish with grated chocolate and squeeze of lime on top.
Bright, ruby red and ultimately refreshing, our 'Scarlet Letter' cocktail made with Heartbreak Gin and muddled cherries, all at once tart and sweet, fresh & bold flavours with just a hint of sweetness.
Ingredients:
45ml Bass & Flinders Heartbreak Pinot Noir Gin
15ml Cherry liquor
3 bar spoons of morello syrup
6 morello cherries muddled
3 dashes of bitters
Juice of half an orange
Method:
Add all ingredients including Bass & Flinders Heartbreak Pinot Noir Gin . Stir and double strain. Pour into Nick and Nora glass.
Garnish with sliced orange and cherries or dehydrated orange with fresh raspberries.
The brilliant and deep jewel-toned colour of our not-so-secret cocktail - sweet, tart and refreshing with a hint of heat, using Heartbreak Pinot Noir Gin and pomegranate juice - the taste of secret romance. Deceptively simple.
Ingredients:
30ml Bass & Flinders Heartbreak Pinot Noir Gin
30 ml of Bickford’s pomegranate juice
15ml of lime juice
10ml of white sugar
5ml of strawberry cordial
2 slices of jalapenos
Method:
Pour ingredients including Bass & Flinders Heartbreak Pinot Noir Gin in Boston shaker over ice. Shake vigorously and then strain over ice into coupe glass. Garnish with sliced jalapenos and a twist of lemon.
Our take on the classic Negroni using a combination of sweet & spicy Heartbreak Pinot Noir Gin, with the velvet-like texture of smooth sherry. Layered with crisp, nutty highlights and a refreshing twist of lemon.
Ingredients:
30ml Bass & Flinders Heartbreak Pinot Noir Gin
15ml of sherry
15ml of white wine (preferably a pinot gris for the fruity flavour)
20ml of lemon juice
Method:
Pour ingredients including Heartbreak Pinot Noir Gin into a large tumbler over ice. Stir, strain over large ice cube in Old Fashioned glass. Serve with slice of orange or sage.
Or our favourite – serve Heartbreak Pinot Noir Gin neat on ice to appreciate the full aromas and flavours of this uniquely Australian handcrafted gin. Serve with a slice of orange.
Heartbreak Gin & Food pairings
When it comes to food pairings, this gin's delicate red fruit notes and gentle tannins make it an ideal companion for traditional pinot noir dishes such as butterflied lamb or crispy skin duck breast, adding an extra layer of sophistication to your dining experience.
Roast lamb, grilled quail and pulled pork are an unbeatable combination with the savoury notes in Heartbreak Gin. Or complement the spice perfectly with crispy duck pancakes, seared tuna, slow roasted beetroot and goats cheese salad, wild mushrooms and root vegetables.
]]>Sometimes a great love story requires more risk, more commitment and greater finesse than others. Ours is a story of adventurous spirit that starts in the vineyard and breaks the heart of many growers. A refined and prestigious spirit created with a lightness of touch and by taking great care
What is unique about Heartbreak Pinot Noir Gin?
This is our 2023 Limited Release Heartbreak Pinot Noir Gin. Yes it’s back! The long-awaited release you’ve been waiting for…fresh on the heels of a perfectly long and cool ripening season for maximum fruit ripeness, it’s our best yet! Bass & Flinders Heartbreak Gin is for lovers of pinot noir and gin alike. A re-imagining of everything Pinot Noir can be, pushing both Pinot Noir and Gin outside their individual spheres, creating a new space where the culmination is greater than the individual components…completing a love triangle between oenology, gastronomy and mixology.
The Heartbreak Gin Distillation Process
Heartbreak Gin’s natural sweetness is derived from ground-breaking winemaking fortification techniques. First the 2023 grapes were left untouched to allow for a wild ferment, unlocking new flavours and aromas of ‘pinosity’ due to this vinification method. The small parcel of fruit was then delicately hand pressed to extract the bright ruby red juice – the signature colour palette of this vintage, then fortified with a carefully crafted gin distilled using a combination of both classic and native Australian botanicals, selected to truly reflect the unique aromas and flavours associated with Pinot Noir grown on the Mornington Peninsula.
The resulting Heartbreak Gin is expertly balanced with classic juniper forward notes and floral undertones, with bright red fruits that sing particularly bright from the 2023 vintage. Raspberry, strawberry and Pepperberry seamlessly meld the pinot noir ferment into the gin world. Botanical highlights of cacao, sage and strawberry gum round out the palate and accentuate the bright raspberry and lavender notes traditionally affiliated with Mornington Peninsula region pinot noir.
2023 Heartbreak Pinot Noir Gin Tasting Notes
Colour: bright ruby red
Aroma: Complex and perfumed with notes of sweet red fruit, spice and floral highlights.
Palate: Sweet spice sweeps through the palate opening up into bright, fresh pinot noir fruits finishing pleasantly textural and savoury with juniper, herbal and oak nuances. The 2023 pinot noir fruit harvest shows lifted red and pink fruit characters of strawberry, rosehip and raspberries which are enriched and enlivened by cacao, oak, lavender and sage for a more fruity, floral and fresh take on the 2023 harvest.
Why is Pinot Noir known as the Heartbreak grape?
Crafted with meticulous detail, the Heartbreak Pinot Noir 2023 Limited Edition Gin from Bass & Flinders Distillery has a story as captivating as its flavour. Elegant and sleek Pinot Noir is a femme fatale, climatically grown on the fringe where of where quality grape growing should be possible. Where Perfection and Ruin compete in the marathon to harvest with Mother Nature playing both the Antagonist and the Hero. Growers face constant uphill battles every season grappling with too much sun, not enough heat forever racing the change of seasons for phenolic and sugar ripeness before the leaves fall off or worse, all is lost to bunch rot or rain and hail.
But that's only half the story…once in the winery Pinot Noir is the most honest of all wines. Finesse and grace are its strengths leaving zero tolerance for mistakes allowing them to be laid bare for all to see. Examining a glass of Pinot Noir is like examining the region, the terroir, the grower and the maker all at once. Only those that truly understand the varietal, are able to be proactive, not reactive and consistently produce excellence. But even the best can be left pulling at their hair or shouting their joy one moment to the next.
This is why Pinot Noir is known as the Heartbreak grape.
Bass & Flinders Distillery's unique Méthode Eau de Vie distillation process
It was a natural progression for Bass & Flinders Distillery from producing grape-based spirits to fortifying Mornington Peninsula Pinot Noir to create Heartbreak Gin. Our grape-based spirits are handcrafted from scratch using our ‘Méthode Eau de Vie’ - the art of distilling wine into pure, full-flavoured spirit, crafting our premium spirits from scratch to deliver a smoother, richer flavour across our entire range of uniquely Australian artisanal gins, brandies and liqueurs. This is our true dedication to craft and quality.
We believe quality starts with the grape, so we work closely with our winemaker to specify sugar levels, pH, acidity and ripeness of fruit which all affect the final flavour profile. All of these elements, at the right levels, work in harmony to produce the perfect wine we seek for distilling our eau de vie grape-based spirit. We balance our approach from vintage to vintage in harmony with Mother Nature and the vineyard’s unique microclimate and soil - the ‘terroir’- to guarantee premium grape quality, resulting in our premium eau de vie spirit that reflects the unique flavours and aromas of its source.
In our quest for traceability in the industry, all of our spirits have been distilled from local Victorian wine. Our batch-distilled Méthode Eau de Vie spirit showcases the rich, creamy, ripe aromas expressive of the terroir where the grapes are grown, creating additional layers of flavour, texture and viscosity in all of our spirits.
Serving Suggestions: Heartbreak Gin Cocktails
The Heartbreak Pinot Noir Gin 2023 Vintage pairs exceptionally well with a variety of flavours and culinary delights. Its complex yet balanced aromas and flavours makes it a versatile spirit that can be enjoyed in many ways. Savour it neat over ice to fully appreciate its intricate flavours. Alternatively, it shines in a range of gin-based cocktails, such as a Negroni Noir, a twist on the classic Clover Club cocktail or in a gin and tonic Heartbreaker G&T with Mediterranean tonic water.
Garnish with fresh raspberries and orange, or sage and rose.
Serving Suggestions: Heartbreak Gin & Food pairings
When it comes to food pairings, this gin's delicate red fruit notes and gentle tannins make it an ideal companion for dishes like grilled seafood, charcuterie, and creamy cheeses. It beautifully complements the flavours of strawberries, raspberries, and citrus-infused desserts, adding an extra layer of sophistication to your dining experience.
Pair with traditional pinot noir dishes such as butterflied lamb or crispy skin duck breast. Roast lamb, grilled quail and pulled pork are an unbeatable combination with the savoury notes in Heartbreak Gin. Or complement the spice perfectly with crispy duck pancakes, seared tuna, slow roasted beetroot and goats cheese salad, wild mushrooms and root vegetables.
Visit us at our Distillery Door on the Mornington Peninsula
The start of your very own love story is just around the corner. Our 2023 Limited Edition release of Heartbreak Pinot Noir Gin is available now! Come down and visit us in our home here on the Mornington Peninsula, only 1 hrs drive from the heart of Melbourne. We’ll be turning Distillery Door red, celebrating the month of Heartbreak with beautifully crafted cocktails paired with every girl’s gift to a break-up (chocolate) and all Gin High Tea’s will include a complementary Heartbreak tasting on arrival. Come on down and join in the celebrations - sip on a fresh & flirty G&T while nibbling on our famous local grazing platters or other tasty eats, choose your favourite gin paddle and ease your heartache.
The Bass & Flinders 2023 Limited release Heartbreak Pinot Noir Gin. A uniquely Australian artisanal spirit where craftsmanship meets artistry. With its captivating flavour profile, unique distillation process and versatility, this gin is an ode to the dedication and passion to creating some of the worlds best gin.
Bass & Flinders Heartbreak Pinot Noir 2023 Limited Edition Gin. It’s not our first crush but it might be yours…
]]>The idea is simple, World Gin Day is a day to celebrate and enjoy gin, whether you’re already a devoted fan, new to the gin-tastic spirit or looking for inspiration for your favourite classic cocktails, World Gin Day is the perfect time to join in.
This event, founded in 2009 with the idea of getting a group of friends together to enjoy a little tipple, has evolved into a worldwide celebration under the expert guidance and organisation of Gin Monkey’s Emma Stokes. An opportunity for gin lovers to share their passion, and a time for newbies to learn all about this spirit’s fascinating history, where it all started, and the art of the craft today. It’s a day for everyone to simply have some fun!
Where did Gin begin?
Yes there is much to celebrate and shout out about when it comes to gin, and it has a long and rich history and an incredible tale to tell. They say that the origins of gin can be traced all the way back to the Salerno Monks in the 11th Century who used it for medicinal purposes for a wide range of ailments including indigestion.
From medicinal tincture to a Dutch liquor called ‘Jenever’ used to supposedly ward off The Plague and on to a “Nip of courage’ for Dutch troops and their English allies going into battle on battlefields of days gone by. Imported into England via homeward-bound English soldiers (and thanks to a series of taxes on imports and poor industry regulation) the Gin Craze began. London was swarming with people who were either drunk on Gin or driven mad by it.
The Art of Gin Distillation
Fast forward to the introduction of the Gin Act in the late 1700’s and tighter industry regulation, which turned the tide and inspired the first traces of the masterful art of gin distillation as we know it today - premium quality, artfully crafted spirit in high demand across the globe. In many parts of the world, producers now have free rein to champion local, native ingredients, challenge boundaries and explore new ideas. A true Ginaissance!
Gin - a highly versatile spirit
Which of course leads us back here to you - the explorer. Armed with a thirst for knowledge and a desire to discover exciting, delicious handcrafted artisanal spirits, a passion for mixology and the best cocktails available in the best bars and restaurants around the world.
And gin fits right in. A highly versatile spirit with limitless possibilities, bartenders are using gin in many classic and modern cocktails with great flair and creativity. At the core of this is a booming interest in re-imagining the classics. Caroline Wood, Marketing Manager at Fever-Tree mentions the tonic used in everybody’s favourite G&T is still ‘number one’ and for those amongst you who don’t like tonic, the Gin Queen’s Caroline Ashford suggests premium sodas as an elevated and simple way to enjoy gin. (National Liquor News May 2023) Gin lovers are looking for authenticity, new styles of gin and unique flavours using locally sourced botanicals and sustainable production processes.
Unique, truly Australian gins
At Bass & Flinders Distillery, as an artisanal, family-owned distillery in the heart of Victoria’s Mornington Peninsula coast we pride ourselves on creating gins with authentic, local provenance. Unique, truly Australian gins with individual spirit, a distinct origin and expression of our local environment, an intimate connection with our home. Our coastal home.
How to celebrate World Gin Day
Our coastal home where we’ll be celebrating World Gin Day on 10th/11th June this year! The whole weekend will be a fiesta, celebrating our favourite day of the year alongside the official launch of Dromana Habitat - the home of our Distillery Door here on the Mornington Peninsula.
Join in the global celebration of all things gin with us here at Bass & Flinders. We're lining up food trucks, live music, mulled gin, cocktails, gin tastings, market stalls and much, much more. Have a look at what's on:
SATURDAY 10th JUNE: HABITAT FEST AND WORLD GIN DAY FIESTA!
SUNDAY 11th JUNE: WORLD GIN DAY FIESTA!
Come on down to join us for the biggest day of the year...our mixologists will be whipping up celebratory gin cocktails all day! Fine food all day to accompany vibrant drinks.
This is a great day to raise a glass and celebrate . We hope you have the best time and do it in style. Tonic water is on the chill and garnishes are at the ready.
It’s gin o’clock! Book for individual activities on our website here:
]]>Visit us at our Distillery door this long weekend for our limited edition seasonal cocktails - the Hot Cross Bun Flip, a cocktail using our very own Eau De Vie spirit that honours everybody's favourite easter treat of the same name and our White Choc Raspberry Sour - a luscious combination of sweet & sour using our Cerise Gin - the ultimate white chocolate decadence.
Come and visit us where our heart is, in our home on the Mornington Peninsula. Sneak a peek at rolling green pastures from our bar while feasting on our local grazing menu, Bass & Flinders Reuben or book in for a Gin High Tea. A full list of our signature seasonal cocktails are available, treat yourself to the perfect G&T or sample one of our famous gin paddles.
Open hours over Easter: Friday 12 to 5pm, Saturday 11 to 6pm, Sunday 12 to 4pm and Monday 12 to 4pm.
We look forward to seeing you!
NEW TASTY EATS!
Visit us to sample our exciting new warm gourmet sandwich range. Choose from:
Bass & Flinders Reuben - lashings of corned beef, swiss cheese & sauerkraut between local Millers Artisan bread.
Meatball sub - Juicy tender pork & fennel meatballs, with rich napoli sauce, shaved parmesan & rocket garnish.
Roast Beef Roll - Thinly sliced rare roast beef with seeded mustard served with a side of rich thick gravy on freshly baked Turkish bread.
Perfect with a G&T or one of our delicious signature cocktails.
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At Bass & Flinders Distillery we choose to do things differently.
We believe producing a world-class spirit takes patience. It requires creativity and attention to detail, to go the extra mile, to start at the source. To tell the story beyond the botanicals. This is our Méthode Eau de Vie - the art of distilling wine into pure, full-flavoured spirit, crafting our premium spirits from scratch to deliver a smoother, richer flavour across our entire range of artisanal gins, brandies and liqueurs. This is our true dedication to craft and quality.
Our unique vine-to-bottle method is at the core of our pursuit of excellence. An innovative, artisanal process that requires a great deal of time and patience and a mastery of the art of distillation. This is the essence of our Méthode Eau de Vie. Our grape-based eau de vie spirit (French for ‘Water of Life’) is the lifeline and foundation from which our entire product range is produced. The technical process we choose to harness is a pure labour of love that reflects our devotion to quality and flavour. Our spirits tell a story of the vintage and local vineyards from which they were made, and are crafted right here at our Distillery in Dromana, located on the beautiful Mornington Peninsula in Victoria.
It’s incredibly important to us that we have complete control over key aspects of the vineyard, winemaking and spirit production processes, right from the start when the grapes are delicately picked from their vines, through to our unique selection of hand-foraged, locally sourced, distinctly Australian botanicals.
We believe quality starts with the grape, so we work closely with our winemaker to specify sugar levels, pH, acidity and ripeness of fruit which all affect the final flavour profile. All of these elements, at the right levels, work in harmony to produce the perfect wine we seek for distilling our eau de vie grape-based spirit. We balance our approach from vintage to vintage in harmony with Mother Nature and the vineyard’s unique microclimate and soil - the ‘terroir’- to guarantee premium grape quality, resulting in our premium eau de vie spirit that reflects the unique flavours and aromas of its source.
In our quest for traceability in the industry, all of our spirits have been distilled from local Victorian wine. Our batch-distilled Méthode Eau de Vie spirit showcases the rich, creamy, ripe aromas expressive of the terroir where the grapes are grown, creating additional layers of flavour, texture and viscosity in all of our spirits.
Our Méthode Eau de Vie is a particularly unique process for gin. Many gins you will have tried from across the globe typically originate using a neutral grain spirit that has passed through a column still resulting in a much higher ABV of up to 96%, largely stripping out all flavour and aroma. It’s very difficult to link the spirit to its base material – whether this be grape, grain, potato or sugarcane. It would require an incredibly refined palate to perceive the differences between these neutral spirits or harness its flavour or aroma enough to influence the finished gin.
With a neutral grain spirit there is a minimal amount of impact on the final product as far as flavour and aroma is concerned. Such a neutral spirit is often prized by gin distillers as it provides a completely stripped bare, neutral base to start from with the focus being purely on their botanicals of choice. It can also be more economically viable and cost effective in terms of time and capital expenditure.
This is where Bass & Flinders Distillery is uniquely different. While most distillers focus mainly on the botanical blend infused over a neutral base spirit, we start by celebrating our flavoursome and textured eau de vie grape-based spirit as a richer base to build a gin from, adding an extra dimension, and with which the select gin botanicals dance in harmony to deliver an unsurpassed gin experience. Drawing inspiration from a love of our coastal home - where the sea meets the wine-growing hinterland, we choose to create an authentically artisanal product made from scratch with full flavour, aromas and underlying texture to the gin. All our products remain true to our heart and home, and purity of source.
Harnessing small batch, Charentais double distillation techniques in our traditional gas-fired alembic pot still allows us to blend traditional techniques with exciting modern innovations. To develop new, unique styles of gins, brandies and liqueurs, to capture the essence of our local flora and define our true sense of place.
It's more than just a product, it is history, it is heritage and it is family. It is a quest for quality in all its forms. A passion originating from a love of classic brandies and a desire to prove just how good Australian spirits can be. Our head distiller and managing director Holly Klintworth is one of a very select group of second-generation distillers in Australia, following in the footsteps of her founder father Wayne Klintworth - championing the best of Australian craft spirits and continuing her father’s legacy of delivering authentic, uniquely Australian grape-based gins, brandies and liqueurs.
Here at Bass & Flinders Distillery our Méthode Eau de Vie is our true stamp of quality. We chose the path less travelled in producing vine-to-bottle spirits because we value quality above all else. We are authentic makers, distillers and creators who are dedicated to the true art of distilling. It is the heart and soul of all we do here at Bass & Flinders Distillery. We are the ‘Spirit of the Mornington Peninsula.’
]]>Limoncello is a fresh and sweet lemon liqueur made from steeping lemon zest in a grape-based or grain-based rectified spirit (a highly concentrated alcohol) for several weeks until the oils are released and then sweetened with simple sugar syrup. The result is a mouth-filling, velvet-like bittersweet spirit with an explosion of refreshing citrus flavours that are a combination of perfectly balanced sweetness and tangy acidity.
Sometimes also known as ‘Lemoncello’, or ‘Limoncino’, which comes from ‘limone’ - the Italian word for lemons, this silky, lemon liqueur is often served chilled in a small glass as an after-dinner digestive, enjoyed on its own or mixed into cocktails. It can also be used to make a refreshing sorbet or granita. It is best served cold or over ice.
In Italy, making Limoncello is a family tradition, over time developing their own secret or favourite recipes to be passed down over several generations. The exact origins of Limoncello are hotly debated, however it is agreed that it is a very traditional Italian liqueur, most commonly made in Southern Italy, around the beautiful region of Campania, particularly in Sorrento, the island of Capri and along the Amalfi coast, where they have the perfect soil and weather conditions for growing the best lemons. It is thought by some that these regions produce the best lemons in all of Italy.
The official line from Federvini (the Italian Association of Wine-Liquor producers) is that the first person to register a Limoncello trademark was an Italian businessman by the name of Massimo Canale, in Sorrento in 1988. Inspiration came from his grandmother Maria Antonia Farace, took care of a small inn on the island of Capri where she maintained luxurious gardens full of lemons and oranges, and developed the liqueur to share with friends, family and guests.
However, the beautiful cities of Amalfi and Sorrento also lay claim to being the birthplace of limoncello and have their own tales to tell. Some in Sorrento claim that at the start of the 20th century, affluent Sorrentine households held competing recipe traditions and would always offer some to their illustrious guests as an aperitif.
In Amalfi , some believe the liquor has even older origins, linked to the original cultivation of lemons in the area, with some claims that Limoncello was used by fishermen and monks during the Middle Ages to warm up on a cold morning or in between prayers.
We may never know the complete historical timeline of this classic lemon liqueur, however the secret to its success definitely lies in the quality of its ingredients. Traditionally, Italian Limoncello is made with Femminello St.Teresa lemons - a vibrant variety with incomparable flavour native to the Sorrento Peninsula of Italy, or Sfusato lemons from Amalfi - organically grown with a thick skin rich in fragrant, essential oils, and perfumed aroma. The way they are grown is very similar to an organic lemon, without the use of pesticides and a suitable microclimate, including proximity to the sea and protection from cold winds using traditional organic methods, resulting in a superior quality liqueur. Harvesting and peeling the lemons is usually done by hand between Spring and Summer…a meticulous labour of love.
The alcohol content of Limoncello varies, particularly for homemade recipes, however it typically lies in the range between 25% and 30% alcohol. Producers generally aim to counterbalance the alcohol with perfumed aromas, intensity of flavour and balance of sweetness and acidity
Tightly-held secret family recipes have been handed down over hundreds of years and no two are alike, but there definitely seems to be agreement on the best way to serve it. Traditionally served chilled after a meal as a digestive, in small ceramic glasses, it is now so popular that in some circles it has become a social ritual in place of coffee. At its best when ice-cold, it’s recommended to serve it in small portions, in an elegant shot glass, to avoid it getting too warm. Immediately return the bottle to the fridge or freezer and sip slowly to appreciate the luscious lemon flavour.
When choosing your favourite glasses for serving Limoncello, there are just a few things to consider. Although it’s traditionally served in ceramic glasses, a clear short shot glass or tall, narrow glass will allow you to fully appreciate the flavour and colour of your Limoncello.
Also great as a sweet alternative with dessert, or on ice, thanks to its intense lemon flavour and bittersweet tang, limoncello is also a mixologists choice for summertime cocktail recipes. It can be used as a substitute for a simple syrup or an added touch of sweetness to a classic white spirit such as gin. Try a classic Limoncello Spritz for a refreshing and mouth-watering aperitif, Limoncello Gin Collins or a Limoncello Martini.
There are many variations of Limoncello and other alternative drinks made with local artisanal produce, typically using a similar production process. These include melons for meloncello, strawberries for fragoncello (flavoured with strawberries) and arancello made from oranges. Crema de Limoncello is a limoncello made using milk instead of syrup, which creates a slightly opaque, less alcoholic version of the classic spirit.
Generally lighter than many other digestives, Limoncello isn’t overpoweringly bitter or sweet, with the best Limoncello’s striking the perfect balance between tart and sweet, tangy and refreshing. A tasty alternative to other more bitter and herbal amaro’s.
If your bottle of Limoncello has not been opened, it can be stored in a dark cool place for. Once opened it is best served well chilled and can be stored in the fridge but for maximum lemon flavour should be consumed before the taste deteriorates.
It is also possible to store some versions of Limoncello with a higher proof alcohol in the freezer. Some suggest storing Limoncello in the fridge, and putting it in the freezer for about an hour before serving.
A refreshing lemon liqueur created from a closely-guarded and highly celebrated Bass & Flinders recipe using zest from the highest quality organic Victorian lemons. Originating from a traditional Italian family recipe, this Australian citrus-flavoured Limoncello liqueur was our very first handcrafted spirit. A perfectly balanced summertime digestive.
Organic, Victorian lemons are hand zested in our distillery and infused with our very own secret ingredient that adds complexity and silky texture to this classic Italian liqueur. Ultimately fresh, our Limoncello strikes the perfect balance between tart and sweet, juicy citrus and tangy acidity, bitter and a little bit twisted.
Bursting with freshness and fragrant citrus, our handcrafted grape-based spirit, still water and sugar infuse together to create a pure, all-natural, refreshing lemon liqueur.
Serving suggestions: Zesty with a touch of sweet and incredibly versatile, this deliciously balanced Limoncello is best served straight from the freezer, over ice or mixed into a summertime cocktail. Try our Raspberry Limoncello Spritz or a refreshing Limoncello Gin Collins.
Our Limoncello is handcrafted from scratch using our Méthode Eau de Vie – the art of distilling wine into spirit - delivering a smoother, fuller, richer flavour for your drinking pleasure.
Bass & Flinders Distillery – Spirit of the Mornington Peninsula.
]]>We proudly received a GOLD medal for our new packaging design at the Melbourne Design Awards for 2023. This prestigious award for Graphic Design - Three Dimensional, celebrates creative and innovative design.
The Mornington Peninsula is no stranger to the pursuit of the highest quality, flavour and craft produce perfection. Our Bass & Flinders Distillery head distiller and Managing Director Holly Klintworth is one of a very select group of second-generation distillers in Australia. With a growing range and increasing market pressure in the Australian craft gin category, Holly and team identified a need to develop a more defined brand story and design to elevate the brand in-line with our growing profile and credentials.
We partnered with The Edison Agency to help transform the brand’s identity and showcase to the world what makes our small-batch spirits so uniquely different. Inspired by traditional French distillation methods and the surrounding Mornington Peninsula hinterland – the identity brings to life the innovative spirit of their people and passion for artisan spirit making.
Bass & Flinders Distillery is artfully distinct. The fluid label forms are evocative of the peninsula sea-floor, topographic illustrations designed to flow effortlessly around each bottle giving the liquids a beautiful sense of depth and flavour. Designed to be individually beautiful and collectively harmonious, each spirit, from Christmas Brandy to Limoncello, has a bespoke colour palette and detailed embellishments unique to its style and flavour – no two bottles are the same.
The new design is a system established to showcase the family of products with flexibility for range growth, limited releases and cellar-door speciality creations. Bass & Flinders Distillery have carved out a distinct space within a cluttered category with their quietly progressive brand story. A female Master distiller carrying on a family legacy, a personalised cellar-door experience in the heart of Mornington Peninsula, sophisticated distilling methods and a team of leading industry makers and thinkers – it’s no wonder Bass & Flinders Distillery call themselves “the spirit of the Mornington Peninsula”.
What an amazing team effort !
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‘Tis the season for festive spirits, yuletide feasts, and spending quality time with family and friends!
If you’re looking for the perfect presents for this Christmas, then look no further…we’ve done all the hard work for you and compiled a selection of some of our favourite Bass & Flinders gift ideas for everyone on your list, including yourself.
Create the perfect G&T or mix up your favourite cocktails with our unique, handcrafted, native Australian gins, brandies or liqueurs. Give the gift of Christmas in a bottle with our Limited Edition Spiced Christmas Brandy, delight anyone on your list with a sip of our original Limoncello liqueur made from hand zested lemons or find the perfect gin for any gin lover.
*FREE with any online purchase over $200. Offer valid on products until 31st December 2022.
And the best part?
We’d love to share our Christmas cheer by offering a free gift – for any online purchase over $200 across our entire product range, you’ll automatically receive a FREE Signature Selection Gin Gift Pack valued at $60*.
(*Offer valid on products until midnight 31st December 2022.)
Find the perfect gift from across our entire product range for only the best this festive season! That’s Christmas sorted. 🎄🎁
BASS & FLINDERS DISTILLERY: GINS
An award-winning selection of carefully handcrafted gins to suit any spirits lover. From hints of juniper and zesty lime to the more adventurous flavours of cardamom, orange and native pepper berry. Try our unashamedly fresh, fruity, floral Cerise Gin or our uniquely Australian Angry Ant gin - inspired by the flora and fauna found in the Australian outback, crafted from a wide range of native botanicals. Proudly the first distillery on the Mornington Peninsula, we are dedicated to remaining true to our region, through the use of local, fresh or native ingredients wherever possible, to produce fine spirits.
BASS & FLINDERS DISTILLERY: SIGNATURE GIN - SOFT AND SMOOTH
Classic dry gin with a native Australian twist. Traditional done differently.
Our signature gin. Our original gin. Inspired by our coastal home on the Mornington Peninsula, where the sea meets the vine growing hinterland, our Signature Gin – Soft & Smooth is a celebration of the very best of classic dry gin with a truly Australian native twist. Carefully handcrafted in genuinely small batches using traditional techniques, with our unique selection of the finest botanicals, to create a lively, contemporary version of the quintessential classic gin.
Sleek, citrus-forward and grounded by juniper, angelica and liquorice root, this gin is interlaced with cardamom, lemon myrtle and lime for a fragrant, soft and smooth finish.
SERVING SUGGESTIONS:
To be enjoyed in a classic G&T with Indian tonic garnished with fresh lime zest or maybe it's Mojito time with lime, mint and Elderflower tonic.
BASS & FLINDERS DISTILLERY: HEARTBREAK PINOT NOIR GIN
Contemporary native & Australian. For lovers of Pinot Noir and gin.
Heartbreak Gin is for lovers of Pinot Noir and gin alike and represents Bass & Flinders Distillery's natural progression from producing grape-based spirits to fortifying Mornington Peninsula's premier grape variety - Pinot Noir, with gin.
Pinot Noir consistently ranks amongst the world's most prestigious drops. Finesse and grace are its strengths but it's well known as a fickle variety to grow. In the vineyard it breaks the heart of many growers, and once in the winery pinot noir is the most honest of all wines, leaving zero tolerance for mistakes. Great pinot noirs are achieved by a lightness of touch and by taking great care. This is why Pinot Noir is known as the Heartbreak grape.
Heartbreak Gin is ruby red with purple hues. Complex and perfumed with notes of sweet red fruit, spice and floral highlights. Sweet spice carried by our eau de vie grape based spirit distilled on-site sweeps through the palate opening up into brooding dark pinot noir fruits finishing pleasantly textural and savoury with juniper, herbal and oak nuances. Think fresh, floral and fruity.
SERVING SUGGESTIONS:
Enjoy neat over ice as an aperitif. Serve in cocktails like our Lovers Revenge or in The Heartbreaker G&T with Mediterranean tonic, garnish with scorched orange rind, rosemary or sage. Pair with traditional pinot noir dishes such as roast lamb or duck a l'orange.
BASS & FLINDERS DISTILLERY: SPICED CHRISTMAS BRANDY
The taste of Christmas in a bottle.
A premium Australian brandy infused with a selection of spices and fruits, inspired by our Head Distiller's own fourth generation family Christmas pudding recipe.
The subtle sweetness of this delectable spiced brandy comes from steeping all of the Christmas pudding ingredients for more than 10 days - including dried apricots, cranberries, orange zest and nutmeg, plus a unique blend of whimsical Christmas flavours including frankincense and myrrh.
Hand-crafted by our artful distillers in very small batches where old world traditions meet new ideas. A truly Australian brandy made from 100% Victorian Chardonnay sourced from a single vineyard and matured in ex-Cognac barrels between 2-6 years.
A world first, our Spiced Christmas Brandy is a celebration of brandy and all things Christmas. When we think of Christmas we think of brandy. Delectably more-ish, fun and festive, a modern version of centuries old traditions.
Bright golden amber in colour with sweet doughy aromas infused with classic Christmas spices, dried fruits and citrus rinds effortlessly intertwining with a subtle spearmint high note giving our Spiced Christmas Brandy a beautifully layered nature.
Medium in body, sweet spice, apricot, currents and orange rind up front open reveal a spicy mid palate blend of nutmeg, native pepperberry and cassia, finishing cleanly, with vanilla carrying all the spices, driven by lip numbing clove for a long delectable finish.
SERVING SUGGESTIONS:
Sip neat, mix into your favourite Christmas cocktail like Spiced Brandy Old Fashioned, or a Christmas Brandy Splice or whisk into brandy foam sauce to serve with pudding.
BASS & FLINDERS DISTILLERY: LIMONCELLO - BITTER AND TWISTED
Classic Italian lemon liqueur.
A refreshing lemon liqueur created from a closely-guarded and highly celebrated Bass & Flinders recipe using zest from the highest quality Victorian lemons. Originating from a traditional Italian family recipe, this citrus-flavoured liqueur was our very first handcrafted spirit. With blissful images of coastal Italian seaside towns, we set out to produce a perfectly balanced summertime digestive.
Organic, Victorian lemons are hand zested in our distillery and infused with our very own secret ingredient that adds complexity and silky texture to this classic Italian liqueur. Ultimately fresh, our Limoncello strikes the perfect balance between tart and sweet, juicy citrus and tangy acidity, bitter but not twisted.
Bursting with freshness. Fragrant lemons, our handcrafted grape-based spirit, still water and sugar infuse together to create a pure, all-natural, refreshing lemon liqueur.
Serving suggestions: Zesty with a touch of sweet and incredibly versatile, this deliciously balanced Limoncello is best served straight from the freezer, over ice or mixed into a summertime cocktail. Try our Raspberry and Limoncello Spritz for a deliciously festive spritz that is fruity and light.
BASS & FLINDERS DISTILLERY: SIGNATURE SELECTION GIN GIFT PACK
Replicate the experience of a Bass & Flinders Gin Paddle in your own home with a taste of our most popular products.
Our selection of premium, artisanal gins makes the perfect gift pack for the most enthusiastic gin lover. Find some gin-spiration for everyone on your list with this gin gift experience.
A 50ml bottle of each product gives you the opportunity to share a tasting experience with friends, create your own cocktail or simply serve with tonic, over ice and enjoy.
Gin 10 - Wild & Spicy
An aromatic style gin with a hint of spice. Gin 10 is made from a complex blend of ten botanicals.
Gin - Soft & Smooth
A dry gin style, combining eight botanicals including juniper berries, angelica root, licorice root and lime.
Monsoon - Eastern Twist
Refreshingly exotic, Monsoon Gin is infused with spices of the East
Cerise Gin
Juniper berries and coriander are combined with fragrant botanicals and hibiscus rosella, cherries, raspberries and a hint of orange.
Our uniquely Australian gins, brandies and liqueurs are handcrafted from scratch using our Méthode Eau de Vie – the art of distilling wine into spirit - delivering a smoother, fuller, richer flavour for your drinking pleasure.
]]>Holly takes on the role as ADA President following 8 years with Stu Gregor, Four Pillars Co-Founder at the helm.
The team here at Bass & Flinders are so proud of Holly's achievement which is recognition of all her passion and hard work in the distilling industry.
Learn more about our amazing Head Distiller and Managing Director, Holly.
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LIMITED RELEASE NATIVE VICTORIAN GIN
In our passionate pursuit of creating distinctive, small batch spirits with a focus on local provenance and sourcing of uniquely native botanicals, we are proud to have partnered with well-renowned floating bar and eatery Yarra Botanica to create a special 2022 Limited Release Native Victorian Gin.
Inspired by the Port Phillip Bay coastline, sea breeze and rocky shores of the Mornington Peninsula, this classic dry gin features delicious and locally foraged botanicals including lemon myrtle, currant bush, samphire and coastal saltbush and sea kelp.
Set atop the Yarra River on Southbank Promenade, Yarra Botanica is the perfect city location to host this water-inspired tipple.
Native Victorian Gin is now available on board Yarra Botanica’s two levels for the spring/summer season. Gin lovers will be able to enjoy the limited edition collaborative spirit under a native floral installation at the venue, complete with stunning views of Melbourne’s tree-lined Southbank and city skyline.
Perfect with a Spring or Summer-inspired charcuterie board (Yarra Botanica serves these by the metre.)
So come and visit us here on the Mornington Peninsula. Stay and play, relax and enjoy all this amazing region has to offer. Here’s a selection of some of our local favourites…and don’t forget to join us here at Bass & Flinders Distillery for a taste of our uniquely Australian gin, brandy and liqueurs with a delicious local grazing platter or a gin-tastic experience to remember.
Indulge yourself and rejuvenate in the very best of Victoria’s natural Hot Springs.
Journey to relaxation and rejuvenation at Victoria’s first natural hot springs and day spa. This idyllic setting has over 70 globally inspired bathing and wellness experiences nestled amongst the natural landscape. Immerse yourself in the geothermal waters, unwind and admire the view from the hilltop pool or surrender yourself to complete relaxation in one of their signature spa treatments. Enjoy a complete experience and stay overnight in your own private glamping accommodation surrounded by bespoke elements inspired by the local environment.
Immerse yourself in the warm mineral waters of geothermal pools in a luxury bathing experience at Alba Thermal Springs and Spa. Enjoy the natural tranquility of more than 30 pools nestled among waving grasses and indigenous flora, reserve a private pool for small groups or take a moment to re-invigorate your senses with a choice of luxurious day spa rituals and treatments. Also available on site is Alba’s restaurant ‘Thyme’ created by well-known chef and restauranteur Karen Martini, with a focus on seasonal, locally-sourced produce boasting a serene vista across the beautifully landscaped gardens.
Ride in a state of the art gondola with scenic views across Port Phillip Bay.
Arthurs Seat Eagle
Step inside the aerial gondola and appreciate the sweeping coastal views across Port Phillip Bay and beyond. Embrace the unbeatable scenic panorama of both land and ocean & spot local wildlife, from the dense Australian bush canopy that is Arthurs Seat State Park across to the Melbourne city skyline. A gentle 30min return journey in the Eagle, or stay and grab a snack or explore nearby walking tracks.
A boutique luxury escape.
Lancemore Lindenderry at Red Hill
Stay here and be welcomed into a relaxed and comfortable atmosphere in one of Australia’s best hotels. Sometimes described as more like a manor than a hotel, this boutique luxury accommodation boasts an intimate setting with magnificent views out onto the Lindenderry Estate vineyards and rolling hills of its surrounds with flower filled courtyards, spa baths and traditional fireplaces. The perfect place to stay within easy reach of all experiences and activities on the Mornington Peninsula, the hotel is also a destination within itself to relax, or dine. A boutique hotel that is leading the way as a premier destination for luxury accommodation and award-winning food and wine.
One for the whole family to enjoy.
Enchanted Adventure – the home of Tree Surfing
Challenge yourself on a tree-top climbing adventure with over 50 aerial obstacles such as rock climbing walls, giant swings and high level ziplines to really get your adrenaline pumping. Or if that’s not your style, there are plenty of other activities on offer at Enchanted Adventure. Lose yourself in the manicured hedge maze, tease your brain with a giant puzzle, race down a tube slide or have a picnic in the stunning themed gardens. Contact their experienced team to work out which course is right for you.
Award-winning restaurant and cellar door.
Montalto
Enjoy sophisticated tastes and breathtaking views while you dine on a seasonal menu at Montalto, home to one of Victoria’s oldest and largest kitchen gardens. Explore and sample Montalto’s unique, award-winning wines from this renowned cool-climate coastal location and purchase some pantry staples. Choose from a selection of their estate grown produce including olive oils, pickles and preserves or try their limited edition, handmade gin, distilled in collaboration with Bass & Flinders Distillery. Wind your way around the sculpture trail amongst wetlands and vines or reserve a secluded picnic spot to immerse yourself in the natural beauty of the estate.
Something for everyone at this iconic Flinders venue.
Flinders Hotel
Drive down the road towards Flinders for a stroll around the town where you’ll find the iconic Flinders Hotel. A luxury escape with boutique charm right in the heart of all the best this bustling historic town has to offer. Relax and enjoy good food and good company at The Deck with something here to suit every taste. Enjoy a gin high tea, hone your skills at a cooking class or dine at Monsieur Zigi’s for a contemporary 4 course French culinary journey created with the finest of Mornington Peninsula produce.
The return of a Mornington Peninsula icon.
The Continental Sorrento
Home to a collection of the best in food, events, wellness and accommodation the newly renovated Hotel Continental Sorrento is the ultimate lifestyle venue. Inspired by the ocean and the Peninsula landscape the beautifully appointed boutique beach hotel rooms are designed for connecting guests to nature and each other. Spend the day lazing by the pool, enjoy a relaxing treatment in the spa and dine in their new signature restaurant with panoramic bay views. A year-round destination within a short distance to all local wineries, distilleries, championship golf courses and attractions.
Innovative, uniquely Australian premium craft spirits, gin masterclasses & tasting paddles.
Bass & Flinders Distillery
Come and visit us!
Set in the heart of the beautiful Mornington Peninsula, our modern Distillery Door combines architectural style with a bar and outdoor seating area overlooking green pastures, and a view of our operating stills. Get a glimpse into the heart of our distillery, where you can experience a journey from vine to bottle, gaining an insight into how our family owned and run distillery makes fine spirits.
Indulge in our vibrant seasonal cocktail menu with weekly specials, or have the option of tasting our award winning gins, brandies & liqueurs in their purest form with our curated flights and gin & tonic paddles. A selection of cheese boards and charcuterie from our local grazing menu are also available and are perfect to share. Over summer enjoy a wide variety of live music, food trucks and events.
Delve into the wonderful world of gin at Bass & Flinders Distillery whilst creating your own unique gin recipe. The 2hr Gin Masterclass at our distillery includes the basics of distillation, gin tastings, a Bass & Flinders G&T, cheese platter and a 500ml take-home bottle of gin developed by you.
Join our head bartender and cocktail connoisseur here at Bass & Flinders Distillery for a fun, interactive session of cocktail shaking, making, stirring and learning. Discover how to perfect your cocktail game and learn the fascinating stories behind each as you sip your way through the history of cocktails.
A great way to try 4 of our grape based spirits with tonic, complimented by our suggested garnishes and ice. Think of it as 4 mini G & T’s!
If you can’t make it to one of our events or you’re busy on the beach with friends but you still want to grab a bottle of our unique and iconic gins, Ritchies Super IGA in Dromana always stocks some of our finest selection and will always have some on hand to purchase while here on the Mornington Peninsula.
OPENING TIMES
We are open Friday 11-5pm, Saturday 11-6pm, Sunday 11-5pm
For more information on tasting options and group bookings please contact us.
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This exceptional gin is a pure expression of the native Australian botanicals foraged from Wooleen Station in the remote outback of Murchison, Western Australia. Located on Wajarri Yamatji land, Wooleen Station has adopted specific ecological farming practices to produce incredible regeneration of native flora and fauna on the property and rehabilitation of the delicate outback landscape, to ensure a sustainable future for the region.
Angry Ant Gin is a true reflection of this success story, capturing flavours and textures from the successfully regenerated native grasses, wild flowers and shrubs cultivated on the property. Infused with seasonal flowerings including native lemongrass, Mulla Mulla, Currant Bush and Purple vetch, the selection of hand-picked botanicals are complemented by the flavours of pheromones obtained from the ostentatious Iridomyrmex Gravel Ant (a character influenced by the flora these ants eat) producing a highly aromatic, creamy and spicy gin with hints of citrus and musk. Using an infusion technology, we wash their little bodies with the spirit and then distil all the other botanicals, before blending them all together.
With the starring botanical taking centre stage, we needed to carefully determine the partnering selection of indigenous botanicals for our Angry Ant Gin, which led us to an exciting collaboration with the School of Bioscience at the University of Melbourne - to determine the chemistry of the pheromones captured in our distillation and to understand more about this naturally occurring phenomenon, as this research may allow us to realise a number of different pheromone flavours for future gins. Renowned entomologist Professor Mark Elgar and his research group assisted us in identifying the species of ant for our first ever batch of Angry Ant Gin and the rest, as they say, is history.
Handcrafted from scratch with our very own classic Australian Shiraz spirit, the ripe aromas of the Shiraz grape deliver a floral, peppery gin that is one of a kind. Triple distilled in small batches using our Methode Eau de Vie – the art of distilling wine into spirit, delivers a gin with a much smoother, fuller and richer flavour.
Our Angry Ant is a premium, small batch truly Australian gin. All bottles are individually hand-numbered according to the time they came off the still.
A beautifully floral, fragrant style of gin with a completely unique selection of sustainably-sourced indigenous botanicals that tastes like, well…the Australian Outback.
Perfect neat on ice, in a Martini or served with your favourite tonic and a slice of lemon.
500ml | 40%Alc/Vol
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Our team here at Bass and Flinders Distillery are dedicated to creating premium quality, artisanal Australian gins & brandies and sharing our spirited passion with others.
Sometimes we’re lucky enough to meet other teams who share a similar passion for creating the most exclusive and iconic versions of their craft.
We have the absolute pleasure to have collaborated with local, artisanal chocolate makers - Cuvée Chocolate to create a decadent, Special Edition Brandy Snap using our very own Bass & Flinders Ochre Fine Australian brandy.
Cuvée Chocolate was founded right here on the Mornington Peninsula in 2015 by world-renowned Maître Pâtissier, chocolatier and wine connoisseur Deniz Karaca and his wife Kylie. Since their humble beginnings, Kylie Deniz and their team of passionate chocolate makers have dedicated themselves to making Cuvée Chocolate the Home of Australia’s most exclusive and iconic range of chocolates. They are definitely ‘bringing back real chocolate one bean at a time.’
Similar to us here at Bass & Flinders, family owned and operated business Cuvée Chocolate produce small batch, traditionally made products that are second-to-none in texture and taste. Cuvée chocolate are an artisanal bean-to-bar operation using only sustainably grown, ethically sourced ingredients to create Australia’s most iconic artisanal chocolate, specifically crafted to complement fine wine and spirits.
Our Special Edition Brandy Snap is quite possibly the finest piece of chocolate in Australia. It is made using Piura Blanco, one of the rarest cocoa beans in the world, a native white cocoa bean from the ancient rainforests of Peru.
The intense cocoa flavour is complimented by the subtle brandy notes that permeate through from the Bass & Flinders Distillery Ochre Brandy. The brandy spirit's bouquet exudes initial notes of orange peel and cherry blossom which mature into deeper layers of raisins, caramel and vanilla. The result is a distinctive, refined and irresistible flavour designed to seduce taste buds.
Perfectly paired with Crème Broulee, a Chocolate Soufflé dessert or, of course, a nip of Fine Australian Brandy.
Join us as we chat with world-renowned chocolatier Deniz and Kylie Karaca owners of Cuvée Chocolate - producers of our Special Edition Brandy Snap chocolate available exclusively at Bass & Flinders Distillery:
1. Deniz and Kylie, we’re convinced that our Special Edition Brandy Snap chocolate made in collaboration with yourselves, is quite possibly the finest piece of chocolate in Australia. What was your inspiration for crafting stoneground, small-batch traditionally made chocolate from scratch, instead of sourcing widely available European couverture chocolate?
We wanted to bring a product to our customers that is unique and a true reflection of ourselves as a chocolate maker, I don’t believe you can achieve that by melting someone else’s chocolate and packaging it.
2. Tell us about your passion for wine & food and the idea behind creating a high quality Australian chocolate brand specifically crafted to complement hand crafted artisanal spirits?
I always had a passion for food & wine… having worked in kitchens for most of my adult life has only cemented this passion and eventually cumulated into wanting to make my own mark on the industry here in Australia.
I don’t think that in the early days of my career I would have expected to end up making chocolate, but I’m sure glad I did!
3. The incredibly refined texture and body of Cuvée Chocolate just blows us away. How do you manage to create such a smooth mouthfeel and create such a perfect pairing with the flavours of premium spirits, such as our Bass & Flinders Ochre Fine Brandy?
All our chocolates are made what I would consider the ‘old school’ way of chocolate making, stoneground and conched for up to 10 days continuously. It’s one reason our chocolates are quite different and definitely why they are so smooth.
4. Deniz you have been named as the top chocolatier in Australia and Asia twice, and have ranked in the Top 3 in the World Chocolate Masters in Paris. How do you share your passion for your craft, knowledge and expertise with the next generation of chocolatiers?
I have trained and mentored many apprentices along the way, taught at Culinary Schools and our kitchen is always open to TAFE and industry students. I think passing on your knowledge is not only imperative to ensure we have the next generation of professionals receive proper training and mentoring, but also a moral and professional obligation anyone working in a trade has!
5. Tell us more about the most rewarding aspects of being a family owned business?
It’s a bit like the business becomes part of your family, being able to share the journey, special moments and achievements along the way with the people closest to you is very special and I believe it gives our business it’s soul and strong foundation.
6. We are passionate about creating high end premium quality Australian gins, brandy, spirits & liqueurs and appreciate the refined, high quality of your chocolate. What do your customers say about what makes Cuvée chocolate so special?
Definitely taste, and texture first. But I think people also appreciate the fact that our chocolate is not only hand crafted, but also made using ingredients that are sustainably and ethically farmed and sourced. Transparency in our supply chain is very important to us as chocolate makers…
]]>This year, we collaborated with one of our local heroes here on the Peninsula, Montalto Wines estate in Red Hill to launch our Batch Two limited edition project handcrafted gin.
Key members of the Montalto team participated in a very special blending session. The aim: to create another unique, limited edition, handmade gin highlighting the incredible ingredients found throughout Wendy’s Garden.
“We love creating new gin blends with Montalto as it gives us an opportunity to work with the seasons using local produce from their own garden. Welcoming the team back to work on the second release together was such a wonderful experience, with Julie Bennett able to provide her unmatched knowledge and understanding of their estate gardens, which gave us all a deeper understanding of the different botanical profiles we were working with. With our combined knowledge, and such a beautiful array of locally harvested produce to work with, it was really something special to see the deep connection between the gin itself, and their property, come together to create such an exceptional end product.” says our very own Holly Klintworth, Managing Director and Head Distiller at Bass & Flinders Distillery.
The result is an exquisite limited edition, handmade gin featuring Geraldton wax, rhubarb, and lemon balm along with juniper berries, cassis bark, lemon myrtle, lime and pink peppercorn.
A limited number of bottles of the Bass & Flinders X Montalto Gin Batch Two is now available at Montalto in The Cellar Door or online via the Montalto website.
]]>It’s a revival of classic cocktails leading a revolution. Not to mention the increased availability of premium, Australian artisanal brandies that showcase the spirit’s versatility.
Once confined to the back of your grandma’s drinks cabinet, brandy is making a come-back, big time and this classic liquor is once again one of the world’s hottest cocktail ingredients…an essential ingredient in some of the most loved cocktails of all time!
So what exactly makes a great cocktail aside from the obvious key ingredients I hear you ask? Well…a lot of history, and this historic liquor features in everything from a tangy Breakfast Martini to a smooth, creamy and intriguing Brandy Alexander or a dry, Nutty Sazerac. A versatile liquor to use in many famous mixed drinks, or simply sipped neat, it adds a warm complex flavour to any cocktail that is truly irresistible.
Originally created as a medicinal tincture, it was considered to possess many healing properties, thereby awarding it the esteemed title of l’eau de vie, meaning literally the ‘Water of Life’. The accidental ageing in barrels of this regal spirit then transformed the clear, unaged liquor, creating ‘brandewijn’ (Dutch for Burnt Wine) with additional depth and complexity, and the warm crisp, rich and dry characters of brandy we all know and love today.
New smaller, artisanal distilleries are growing across the world, inspired by their local produce and terroir, creating distinctly unique brandies, turning this centuries-old tradition into a modern discovery of brand new flavours and textures for mixologists to master.
The brandy-making tradition may be hundreds of years old but contemporary brandy cocktails are as new and fashionable as ever.
So if you’re looking to literally shake things up at home, we’ve rounded up some of the best and simplest classic cocktails for you to try, a collection of some of the most popular, varied and interesting cocktails around.
Using a selection of our uniquely Australian, handcrafted Bass & Flinders Distillery brandies in each of these delicious cocktails, read on for the best of simple, sophisticated and delicious brandy cocktails you can mix up in minutes.
Our version of a richly tangy gin sour enhanced with muddled orange marmalade for a bittersweet taste. Made with our lighter Eau de Vie spirit to focus on fruit notes rather than a dry gin, and our Madame Marmalade orange liqueur (an Australian-style triple sec & brandy blend). A cocktail anyone can make at home. Best with high quality marmalade and freshly squeezed lemon juice.
2. Nutty Sazerac:
A charming old school classic in a modern cocktail era. Our new Australian brandy ‘Noble Stranger’ combines with walnut bitters and a rinse of highly aromatic absinthe for a rich, smooth and elegant cocktail. A sophisticated blend of tradition with modern personality and character.
3. White Lady:
A simply delicious citrus blast! A light, refreshing and perfectly balanced cocktail with just a few simple ingredients. Madame Marmalade orange liqueur adds decadent, silky texture and lifted citrus aromas, enhanced by lively lime in our Gin - Soft & Smooth. An Australian take on a ‘modern classic’ cocktail.
One of the originals and still one of the most popular brandy cocktails. With sweet spice and silky texture from our Noble Stranger Australian Brandy and topped up with champagne, this cocktail is both bitter and sweet as the gently beading bubbles make their way up the glass. Refreshing and light with a hint of complexity and richness. A brandy lovers' classic.
5. B&B:
Simple, sophisticated and delicious, one of the best classic duo cocktails. The delicate sweetness of Benedictine herbal liqueur perfectly combines with the deeper layers of caramel and raisins in the Ochre Fine Brandy to produce an infinitely great, smooth and aromatic cocktail with just a hint of spice.
A classic old fashioned with truly timeless appeal using our Ochre Fine Brandy. A sugar cube soaked in bitters and a twist of muddled orange peel releases exquisite citrus aromas to round out the subtle fruit characters in the brandy. A pristine version of a classic that is up there with the greats.
7. Brandy Alexander:
Although its true origins are unknown - a drink created for the Tsars or a favourite of stars? It doesn’t matter. This smooth and delicious retro cocktail is equal parts brandy and cream with generous licks of chocolate. Our choice of Noble Stranger brandy gives a uniquely Australian twist to the smooth, velvety and luxurious cocktail.
A festive tipple for any day of the year. A light, tangy and refreshing cocktail with additional bold spice notes from our very own Spiced Christmas Brandy. Mint, lime and raspberries create a fresh lift of flavours and aromas with bright red colour. A refreshing and zesty change of pace for brandy cocktail lovers.
]]>A Brief History of Gin
Yes gin lovers, your favourite tipple has a long and interesting history which you can read more about at your leisure. In brief, back in the 1600’s, the Dutch pioneered the transformation of ‘Genever’ (or the French ‘genièvre’) from a medicinal cure-all to a drink of choice to bolster the bravery of their troops before heading into battle, hence the term ‘Dutch Courage’.
The Gin Craze
British troops assisting the Dutch in battle had their first taste of gin and took the new spirit back to England. Eventually, a series of events ( including heavy taxes on imported spirits) would make a pint of gin cheaper than beer, fuelling what is now known as the ‘Gin Craze’. With very little regulation, poor quality spirits were widely produced and ‘Mother’s Ruin’ as it was soon known, became the source of misery across London.
With the passing of the Gin Acts from 1736, licensing laws were introduced, along with hikes in taxation to elevate the price of gin out of reach of the masses, whereby consumption dropped and quality production increased. The Gin Craze was over.
What is Gin made from?
Several decades later, with the advent of hedonistic glamour, cocktails and jazz in bars across the globe, the basic Genever recipe was refined into the clean, bright versatile spirit we all enjoy today. Characterised by the use of juniper as the star botanical, with a new generation of innovative craft distillers at the helm and a vast selection of native botanicals to explore, the array of new and exciting taste experiences are endless.
This is good news for all experienced gin lovers out there but I hear some of you asking, well what is gin made from and how do we drink it? Lucky for all of us, experimentation is a cornerstone of the modern Australian gin industry so there are no set rules aside from Juniper being the base botanical, and there are no limits to creativity.
How is Gin Made?
Broadly speaking and to put it as simply as possible, these are three of the most common ways to make gin – to extract essential oils and produce a clean, pure spirit.
To give the gin a bold and direct flavour, if producing their own alcohol from scratch, the craft distiller would distil the grape (or grain) to produce a ‘neutral’ alcohol and then re-distil in the wash with juniper berries and other chosen botanicals.
A second common method for adding botanicals to gin is called vapour infusion. A basket of botanicals are added inside the still where the vapours of the alcohol are forced through these botanicals, which then condense back into a liquid, creating a more gentle and subtle flavour.
And finally, a technique that is increasingly popular amongst craft distillers is the steeping method where fruit macerates in the alcohol and the gin naturally extracts the grape sugars and colour. It is possible for the distiller to use any combination of these 3 methods to create other highlights to produce their unique style.
How to Drink Gin?
There are several classic ways to serve gin including; straight up, on the rocks, neat and/or in cocktails.
Straight up: When ordering your gin ‘up’ this means the gin has been chilled but is served without ice. This is a great way to enjoy the full spectrum of subtle botanicals in the gin. Pour your gin of choice into a shaker full of ice and shake thoroughly, before pouring the gin into a cocktail glass. As the gin warms, the flavours will become more distinct.
On the rocks: If you prefer your drinks with a little ‘heat’ taken out, you could try it this way. Fill an old-fashioned glass (aka rocks or tumbler glass) with ice and gently pour the gin over the top. As the ice slowly melts, it dilutes the gin and reduces the strength of the spirit so if you can, use fresh ice made from filtered water. Less is more when it comes to garnish, as it can detract from the aromas and flavours of the spirit.
Neat: Don’t be afraid to drink your gin neat. Gin is a great sipping spirit, however quality is key. A lot of gins these days are designed to also be drunk neat. It’s the ultimate way to experience each of the unique flavours and aromas of modern Australian craft gins. Pour the gin into an old-fashioned glass without chilling or ice, and sip slowly to appreciate the complex mix of botanicals in each style. Or try it in a tasting glass to better appreciate the gin…a short tulip-shaped glass with a small bowl that narrows at the lip to trap the subtle aromas.
The Best Gin
How a gin tastes neat often depends on the base spirit the gin is made from. Here at Bass & Flinders we choose to have control over the entire vine-to-bottle process, hand crafting the grape-based eau de vie on site at the distillery using traditional Charentais distillation methods as well as new world creativity and technology. The carefully crafted, grape-based spirit is a botanical unto itself, providing a much smoother mouthfeel and creating a well-rounded and well-balanced gin…the best gin possible.
What to Drink with Gin?
Which leads us to cocktails!! Distilled with such a vast range of botanicals, Gin is one of THE most versatile spirits for a wide range of cocktails - making it the perfect go-to for mixologists and novice gin-lovers alike. The spectrum of flavour is huge. Play on the gin’s strengths, using mixers to match the hero botanicals in each gin and you can’t go wrong.
The versatility of gin allows for cocktails in many different flavour styles ranging from spicy, nutty and herbal through to citrus, fruity and refreshing or floral. Some styles of gin such as London Dry may have more upfront juniper characteristics, whereas a more modern Australian craft gin will have its own unique balance of flavours. Knowing the aromatics of the botanicals in the gin will help you determine which cocktails to make and which complementary garnish to choose to add flavour and style to your favourite tipple.
Juniper, the Star Botanical in Gin
Let’s start with the most important botanical of them all. What gives gin its distinct flavour and aroma? Juniper. A small, berry-like seed which imparts the delicate notes that make gin taste like, well…gin. In fact, it can only be called gin if it has juniper in it. And what you may not know, is that the local soil and climate can play a big part in determining the juniper’s flavour, which creates another level of unique flavour and character to every gin.
Most Popular Gin Botanicals
Some other commonly used botanicals in gin to balance out flavour, aromas and mouthfeel include a variety of herbs, fruits and spices. Coriander seeds are one of the most common, along with angelica root and citrus peel to balance out the juniper, however there are no specific rules. Coriander adds some body and spice, while angelica root adds earthiness and a sweet touch. Other botanicals like cassia bark (a common replacement for cinnamon), licorice root, cucumber and black pepper are all commonly used in gin production.
Native Australian Botanicals
Some native Australian botanicals used to complement the dry juniper notes are finger limes, strawberry gum, Bunya nut, lemon myrtle, ginger, wattle seed and locally foraged kelp and samphire. Lemon myrtle adds sweet lemon citrus notes, perfect for a dry gin style and Tasmanian pepperberry adds a spicy dimension to the final taste while wattle seed brings textural depth, and adds amazing flavours of nutmeg, macadamia and almonds.
How to Make the Perfect Gin & Tonic
The unwritten rule for complementing the unique flavours of your chosen spirit with a matching tonic and garnish, is to harmonise by accentuating a flavour that’s already in the gin or alternatively adding balance by garnishing with a flavour that’s not already in the gin. The idea is to gently support the flavours and aromas so there’s no need to go overboard with a weird and wonderful garnish. Dry gins match very well with all varieties of citrus, floral gins are great with a flourish of berries, rose petals or mint and spicy gins often match well with cinnamon, nutmeg or peppercorns. Savoury gins of course are perfect with a lick of salt from your favourite olives or enjoy the subtle aromas of freshly picked rosemary.
Remember this is your drink - just choose what you love.
Our Top 5 Gin Cocktails:
And for those of you who are feeling a little more adventurous - beyond The Perfect G&T, here’s a selection of some of our favourite cocktails to make at home:
Wild & Spicy Negroni: Gin, sweet vermouth and bitter amaro. Easy to make at home. With its complex blend of 10 botanicals, Bass & Flinders Gin 10 supercharges this much-loved modern classic with a hint of spice. Garnish with a fresh orange twist.
Eastern French 75: Crisp citrus and light effervescence infused with spices of the East delivers a refreshing twist on an old classic with Bass & Flinders Monsoon Gin - Eastern Twist.
White Lady: a citrus blast with our Bass & Flinders modern, dry Gin - Soft & Smooth and Lady Marmalade orange liqueur, balanced by sweetness for a smooth and silky finish.
Antini: There would be no martini without gin and this one is truly Australian. Inspired by the flora and fauna found in the Australian outback our Angry Ant gin pairs with a local vermouth to create a fragrant delight.
Maritime Paloma: Inspired by a classic cocktail, using our Bass & Flinders Maritime Gin and rimmed with lemon myrtle salt to create a grapefruit fest with a touch of lime-soda spritz and uniquely Australian flavour.
And what about the gins that go best with food? The reason gin matches so well with food is that many of the botanicals used for modern Australian gins are widely used to enhance the flavours of our favourite dish, so when looking to pair gin with food, it’s the same as choosing a garnish. It’s important to play to the gin’s strengths.
What Food to Pair with Gin?
For smoky, barbecue style meats, try a dry gin. For a predominantly maritime style gin, try matching with seafood or fresh summer salads where both the salty and citrus characters can shine. Or when trying a unique experience such as the Bass & Flinders Heartbreak Pinot Noir gin, pair with traditional pinot noir dishes such as roast lamb or duck.
So there you have it gin lovers, this artful craft spirit is one of the hottest trends in bars and clubs right across the modern, well-connected world and there’s a good reason why. Complex and interesting, while also simply delicious, there’s an endless number of ways to enjoy this versatile tipple. So play around and have some fun. Make yourself the perfect G&T or set free the inner bartender in you and mix up your favourite cocktails with the star ingredient we all know and love…Gin!
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So what is brandy made from, how is brandy made and how do we drink it?
Brandy refers to a distilled spirit made from a fruit-based wine and originates from the word ‘brandewijn’ which is Dutch for ‘burnt wine.’ It can be produced using any fruits, for example pears apples or cherries, but brandy that is not made from grapes must be labelled with the fruit that it’s made from. For example, Calvados is an apple brandy from the Normandy region in France, Kirschwasser is a German cherry brandy and Poire Williams is a colourless fruit brandy made from Williams pears. These are typically classified as ‘fruit brandies’.
Two of the most famous brandies.
The term ‘brandy’ therefore can be very broad but in general it refers to a spirit made from grapes. It is common throughout history that where wineries and orchards grow, brandy follows. Arguably two of the most famous brandies in the world are Cognac and Armagnac. Both are examples of aged, grape-based brandy with tremendous depth of flavour.
The production of Cognac falls under French AOC (Appéllation d’Origine Côntrolée) designation, legal requirements surrounding production methods and naming.
The classified areas of Cognac.
Cognac must come from the Cognac region in the Charente and Charente-Maritime departments of Southwest France and must be made from white grapes from one of six ‘terroirs’ – the soil, climate and topography that contribute to ideal grape growing conditions.
These tightly defined geographic areas have distinctive soils and microclimates that produce grape flavour profiles specific to their location. The classified areas are called ‘crus’ and include: Grande Champagne, Petite Champagne, (not to be confused with the north-eastern winemaking region of Champagne) Borderies, Fins Bois, Bons Bois and Bois Ordinaires (Bois à Terroirs.)
The white wine for the production of cognac must be made from a strict list of chosen varieties including Colombard and Folle blanche, however the grape mostly used is called Ugni blanc, a robust grape variety that produces a very dry, acidic wine that ages well and is therefore excellent for the distillation and production of craft spirits.
Strict regulations for production of Cognac.
Once the grapes have been harvested, there are also strict regulations surrounding the fermentation and distillation processes. During fermentation (after the grapes have been pressed) the grapes are then left alone for wild yeasts on the berries to convert grape sugars into alcohol. No sugar, sulphur or other substances can be added to the wines as these may affect the taste of the eau de vie and hence the finished product.
Distillation in a traditional copper Charentais alembic pot still.
Step two is distillation. The finest eau de vie – distilled, unaged grape spirit - are selected and distilled in a traditional copper Charentais alembic pot still. Double distillation was introduced back in the 17th and 18th centuries and is still a requirement today, as it is believed to make a considerably more stable product. The first distillation is called the ‘Première Chauffe’ which results in a cloudy liquid called the ‘Brouillis’ and the second distillation, called the ‘Bonne Chauffe’ produces the heads, hearts and tails of the final eau de vie, the beginning middle and end of the batch distillation. The ‘hearts’ are considered the most desired part of the distillation as it accounts for most of the potable alcohol - the ethanol - and pleasant flavour compounds. Successful distillation is based on careful monitoring of the entire process from start to finish. Determining which portion of the ‘hearts’ to use is based on personal preferences and creative direction of the distiller.
The importance of ageing brandy.
Once distillation is complete, the ageing process begins. The eau de vie must be aged in French oak barrels sourced from one of two forests, either Limousin or Tronçais, for a minimum of 2 years and in most cases this is then eventually blended with at least one other batch. Blending the various barrels of brandy is important, in order for the producer to maintain flavour consistency of their house style year after year. Most cognac, therefore contains a blend of brandies and is labelled according to the period of time the youngest brandy has spent in oak casks. The labelling scheme is:
VS: Very Special. Aged for at least 2 years
VSOP: Very Superior Old Pale. Aged for at least 4 years
XO: Extra Old. Aged for at least 10 years
Hors d’Age: ‘Beyond age’ – 10 years and older, usually with an average age of 30 years or more
What are some of the regulations for making Armagnac?
Cognac’s lesser-known but equally interesting sibling armagnac is a full-flavoured brandy, named after the region of Gascony in south-western France, where this brandy is exclusively produced. Armagnac’s production is also heavily regulated. It is made with a similarly dry (some would say almost undrinkable) style of wine as cognac, however in addition to Ugni blanc, armagnac production uses three additional grape varietals: Folle blanche, Colombard and Baco blanc.
The region is divided into 3 zones and brandy production in the area typically involves a single distillation using a column still, but with the resulting spirit much less neutral and a much more aromatic, fruity and intense style when young, as well as being thicker and richer on the palate. Armagnac is also known to allow for yearly variations in flavour, producing what is known as their ‘Millesime expressions’ that are not blended and instead celebrate one single vintage.
Historical records show that armagnac predates cognac by many years, originally produced by roving distillers and even today is considered more artisanal than cognac, as it’s often made by local family-owned producers rather than larger, more industrial sized firms.
The geographical locations are similar, however the microclimate and soils of the regions are very different. Cognac is much closer to the coast, therefore is much more affected by oceanic influences, whereas the armagnac-producing region of Gascony is more inland and shielded by forest.
The History of Australian brandy.
And how does Australian brandy compare I hear you ask? Australia also has a long history of quality brandy production, some say dating back to 1832 when the Macarthurs in Sydney began exporting some brandy to Britain. One of the first export brandies came from Port Melbourne’s Joshua Brothers Distillery in 1892 and The Age reported it had caused quite the stir in London when a notable critic compared it to the finest of the French cognacs.
Today, Australian brandy is hot on the heels of a worldwide craft spirits revolution. Australian brandy is experiencing a revival. Across the globe a new generation of craft spirits enthusiasts are curious about artisanal spirits and the people who make them.
Interested in understanding the story behind their favourite brand, consumers are embracing local producers and their handcrafted spirits.
Australian brandy - the freedom of innovation and creativity.
Unlike the fine brandy producing regions of France, in Australia we consider ourselves lucky as we’re not so limited by government bodies keeping their local drops under tight regulatory control. From specific dates for grape harvest through to precise start and finish dates for the distillation period each year, along with many technical aspects in between such as oak types and wine varietals allowed, are subject to control in those regions.
In Australia, the legal definition of brandy is that it must be ‘a spirit distilled from grape wine in such a manner that the spirit possesses the taste, aroma and other characteristics generally attributed to brandy’ and that it must be matured in oak for a minimum of 2 years. Free from the constraints of tight regulations elsewhere, creativity and innovation is fostered and Australian distillers are experimenting with various styles and using modern technologies to produce an exciting selection of fine brandies that are now beginning to make waves internationally.
Bass & Flinders blending old world knowledge with modern techniques.
Bass & Flinders Distillery is one such distillery. Starting out as a passion project, taking on the challenge of producing a premium Australian brand. Inspired by the surrounding vineyards of the Mornington Peninsula and the finest of French brandy producers. Influenced by the rich traditions behind these products, blending old world knowledge with modern techniques and choosing to work solely with Chardonnay for our brandy, a quintessentially Australian grape variety, Bass & Flinders is an example of an Australian distillery with the freedom to experiment and create new styles of brandy with individual character and finesse.
As far as French age naming conventions go, at Bass & Flinders we choose to avoid this path.
A VS is a minimum blend of 2 year old brandy, but what you can’t see on the label is that there are older brandies in the blend and it’s only the youngest that counts. We feel this isn’t always doing the blend justice, so we choose to use unique names for our brandies - such as Ochre or Noble Stranger – based on their character. Our Ochre Fine Brandy is stated to be a minimum age of 5 years, but today’s batch of Ochre includes 6, 7 and 8 year old brandies too. This will change as we blend together the perfect blend with each batch.
In Australia, with the craft spirits revival arguably in its infancy, 5, 6 and even 8 year old brandy is quite unique, particularly when comparing the sheer volume being produced in France with the much smaller volume of brandy available in Australia. At Bass & Flinders Distillery ultimately what we set out to achieve is above all, quality, character and emotion and if you like the brandy you will feel a connection and choose to sip and savour it.
How to drink brandy.
Brandy is produced all over the world, each region with its own specific flavour and aroma characteristics. Many brandy aficionados suggest to try it neat, to develop an understanding of the nuances in flavour profiles, but if you also have a look at a list of original cocktails from the golden cocktail era, brandy was a bar cart staple! One of the most famous is the Sidecar featured in in Harry MacElhone’s ABC of Mixing Cocktails in 1919, first made famous at The Ritz in Paris, followed by The Savoy in London, as well as the Manhattan, an Old Fashioned and classic Champagne Cocktails.
Fine brandies have always had an image of luxury and history, and this is well deserved, however the tide is turning and brandy is rapidly being welcomed into a much broader audience. Craft spirits enthusiasts are now exploring the incredible versatility of this noble spirit, learning about its rich history and exotic origins and inspiring others to try it for themselves.
]]>Who discovered the Gin & Tonic?
The discovery of this classic cocktail is steeped in British colonial history. Originally used as a medicinal tonic by British soldiers stationed in India, daily doses of quinine to ward off malaria were mixed with their rations of gin to make the medicine more palatable. And the not-so-humble G&T was born!
Despite having been around since the 18th century this drink never goes out of style.
How to make the perfect G&T?
A cocktail that remains true to its origins, for some the perfect gin and tonic is simply garnished with a slice of lemon or lime. However, with the explosion of new distilleries on the scene and handcrafted artisanal gins available in cool bars around the world, the time has come to explore a little further afield and perhaps try a new selection of garnish ideas that create entirely new taste experiences.
For those inexperienced G&T drinkers among us, let me reassure you - there is no right or wrong when it comes to choosing a garnish. Whichever gin, tonic or botanical takes your fancy, choosing quality ingredients and following a few simple rules shared by many mixologists is essential to discovering your favourite G&T.
Which glass should I use?
Although the drink might be a simple one to make, there are a lot of variations depending on the style of gin, your choice of tonic and personal preferences. Let’s start with the glass.
Going back in history, this ever popular cocktail was classically served in a Collins glass or tall glass. At Bass & Flinders we choose to use a shorter styled glass for our single serve Gin & Tonics, with our doubles being served in a tall glass to highlight the pleasantly refreshing taste.
Add ice...and lots of it!
Next up is the ice. Aromatic botanicals awaken the senses, but a G&T is most refreshing when served over ice. Here at Bass & Flinders we choose to use solid cubed ice...and lots of them. This not only creates that perfect serve we strive for every time, but the ice also takes longer to melt so it doesn’t dilute your drink. You're able to enjoy the same balance of fresh flavours and aromas in your gin & tonic right from start to finish.
Choose the right tonic for your gin.
And now the tonic. For all the drinks, once you’ve added copious amounts of ice we generally recommend starting with a 30ml serve of a Bass & Flinders craft gin, then top with 100ml of matching tonic. Put simply, a ratio of approximately 1:3 that creates the perfect blend of fragrant gin aromas with tonic bitterness.
For the extra gin lover – a double serve of 60ml mixed with 120ml tonic – ratio of 1:2 will really hit the spot with those beautiful botanical aromas and flavours at the forefront of your Gin & Tonic creation.
Which botanicals are the best match for a Gin & Tonic?
When you begin to experiment, a good starting point is to find out (usually on the back label of your favourite gin) which botanicals have been used in the making of the GIN-tastic tipple. You can be guided by this list when deciding which matching tonic to mix with the gin and which garnish you’d prefer as the finishing touch. In general, aside from looking good, adding a matching tonic or chosen garnish serves two main purposes; to complement and accentuate a flavour that’s already in the gin or to balance the gin by adding contrast.
Here are some basic tips that we often follow here at Bass & Flinders:
Classic Dry style:
For a classic dry style of gin, these are often complemented with garnishes such as lemon, lime, grapefruit orange, juniper berries or lavender. Why not try a Classic Soft & Smooth G&T with a twist of fresh lime and Fever Tree Premium Indian tonic. Keeping it simple to bring out the best in this single-vineyard hand crafted gin.
Savoury/herbal style:
If looking to garnish a more savoury or herbal style of gin, these are often complemented with common botanicals such as bay leaf, rosemary, thyme, citrus, sage and olives. Bass & Flinders’ Maritime Iconic and Tonic G&T is garnished with a blend of dried saltbush & lemon & if you’re feeling creative – try a lemon myrtle infused salt on the rim to drive home that salty lick of the sea to match the kelp and samphire botanicals in this gin.
Floral Gin:
For a refreshing hit of aromatics when garnishing a floral gin, try botanicals such as Juniper, lavender, rosebuds, rosemary and citrus and more. Try our favourite floral gin in a Cerise G&T mixed with Fever Tree Elderflower tonic and garnish with a combination of rose petals, raspberries or ruby red grapefruit.
Spicy Gin:
If you love a spicy gin, try adding a garnish such as black pepper, cinnamon, ginger, lime, rosemary or pink pepper. Our Orient Gin is bursting with outstanding flavours of sweet mandarin, native strawberry gum and kaffir lime leaf while Sichuan pepper adds dramatic depth of flavour. We suggest serving up an Orient G&T with Fever Tree Premium Indian tonic garnished with mandarin & kaffir lime leaves. For something different try Fever Tree Spiced Orange Ginger Ale with orange and goji berries.
Citrus gin styles:
And last but definitely not least is a zesty and refreshing citrus style of gin. What to choose here? Often garnished with lemon, lime, grapefruit, orange, lemon balm, ginger, mint or basil, we believe our Bass & Flinders Angry Ant G&T is best served simply in a short glass with a fresh and zesty lemon twist over a large cube of ice with 60ml of Fever Tree Premium Indian tonic water.
So what are you waiting for? Get on board and start having some fun with your favourite gin! Think about what, where and when you are drinking your gin but ultimately…choose what you love and you can’t go wrong.
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The Source, the Story and Production Processes
Consumer palates are evolving and becoming increasingly intrigued by the provenance of their drinks of choice, with the current generation of spirits fanatics on the lookout for a wide selection of unique tastes, as well as a growing desire to know the source, story, production processes and ingredients beyond the botanicals. Consumers who are choosing to buy local craft spirits are now more eager than ever to support local distillers in an increasingly crowded marketplace.
What Is The Difference Between a Neutral & Non-Neutral Base Spirit?
So just how is your favourite tipple made and why is it made that way? What is the difference between a neutral and non-neutral base spirit, and is it best to choose grape or grain? At Bass & Flinders Distillery we are passionate about creating handcrafted, unique spirits with a real sense of place. True to our namesakes we have the freedom and desire to produce spirits of adventure with a focus on sourcing local native botanicals and showcasing true regional character across our entire range of artisanal gins, brandies and liqueurs.
Eau de Vie or 'Water of Life'
We believe that producing a world-class spirit takes patience. It requires creativity and attention to detail, which is why we choose to make our own grape-based eau de vie (French for ‘Water of Life’) for our entire product range, including our gins. Inspired by the finest of French brandies produced in the Charente region of France, our second-generation Head Distiller Holly Klintworth is taking the lead in the family business, blending old world techniques with modern technologies to harness the unique flavours of our grape based spirit as an additional botanical within its own right, adding flavour and complexity with a local twist.
Neutral Spirit As a Base
Many gins you will have tried from across the globe possibly originated with a neutral grain spirit, a base spirit of at least 95% abv that is predominantly flavourless and odourless. It’s very difficult to link the spirit to its base material – whether this be grape, grain, potato or sugarcane for instance. It would require an incredibly refined palate to perceive the differences between these neutral spirits or harness its flavour or aroma enough to influence the finished gin. Regardless of the raw material the neutral spirit originates from, due to the spirit being distilled to 95% ABV or above, there is decidedly a minimal amount of impact on the final product as far as flavour and aroma is concerned.
At this point, it is technically considered organoleptically flavourless. Such a neutral spirit is usually prized by most gin distillers as it provides a completely neutral, clean base to start from, with the focus being purely on their botanicals of choice. It can also be more economically viable and cost effective in terms of time and capital expenditure.
The Heart and Soul of Bass & Flinders Distillery
At Bass & Flinders we choose to do things differently. We work with a non-neutral base spirit, crafted from scratch on-site at our home in Dromana from 100% Victorian grapes sourced from a single vineyard. In using a traditional 300 litre gas-fired alembic pot still and harnessing traditional Charentais double distillation techniques it is not possible to produce a neutral spirit, only being able to distil the spirit to a maximum of 70% ABV by nature of the type of traditional pot still used. The resulting non-neutral grape-based spirit is used as the basis for all our gins, brandies and liqueurs and is the heart and soul of all we do here at Bass & Flinders Distillery. This non-neutral base spirit is not stripped of all its flavour and aroma at only 70% ABV and the resulting eau de vie adds more texture and underlying flavour and aromas to the gin.
Grape-Based Spirit: Our Unique Processes
This is a unique process for gin. While most distillers focus on the botanical blend, we prefer to celebrate the flavour of the grapes even before it’s distilled, and work closely with the winemaker to specify sugar levels, pH, acidity and ripeness which all affect the final flavour profile. We’re able to work closely with the winemaker to exploit the grape quality and microclimate of the vineyard, the ‘terroir’, so that our eau de vie grape-based spirit reflects the unique unblended flavours and aromas of its source. It’s incredibly important to us that we have complete control over all aspects of the vineyard, winemaking and production process, right from the start when the grapes are delicately picked from their vines through to the full flavour, aromas and viscosity of our final blend.
Quintessential Australian Grape Varieties
We distil shiraz for our gins, for its bolder black fruits and pepper spice varietal characteristics to complement and work in harmony with our botanical blends, adding flavour, texture viscosity and character to the spirit. We distil chardonnay wine for our brandy as a quintessentially Australian variety and for its exceptional ageing potential. We have selected a particular clone, for its properties that are more comparable to the white grape varieties Ugni Blanc and Folle Blanche which are used to make fine brandy in the Charentais region of France.
Single Vineyard Spirit
It is quite rare in Australia to source chardonnay wine from a single vineyard for the production of brandy. ‘Single Vineyard’ spirit means we have a specific vineyard’s grapes allocated for our use every year. For us, Single Vineyard is about traditional methods, attention to detail and knowing where every ingredient that goes into our finished product comes from. Working with a single grape variety – chardonnay for our brandy and shiraz for our gins – and specifying the exact flavour profile we’re looking for through the winemaking process, we believe results in a superior product and offers consumers greater choice for their enjoyment and consideration. Our holistic approach with our gins, brandies and liqueurs makes high quality, premium artisanal spirits with full flavour and texture that remain true to their source by celebrating the character of the vineyard.
Crafted at Bass & Flinders Distillery
Crafted right here at our Distillery Door in Dromana on the beautiful Mornington Peninsula, our unique vine-to-bottle methods and quest for traceability in the industry results in a very traditional, artisanal pursuit of excellence that requires a great deal of time and patience and a mastery of the art of distillation. What we do and the technical process we choose to harness is a pure labour of love that reflects our dedication to quality. And we love it.
]]>Unlike thick skinned and resilient varieties such as Cabernet Sauvignon and Shiraz, the delicate and desirable pinot is a fragile fruit. This is why Pinot Noir is known as the Heartbreak grape. In-fact, André Tchelistcheff, the ‘dean of American winemaking’ once quoted that “God made Cabernet Sauvignon whereas the devil made Pinot Noir.”
Distinct origin and Local Terroir
So, what possessed us to take on the challenge of seducing this enchantress into the stills of the Gin making world? Well, it was a natural progression of our grape-based spirit production process, fortifying Mornington Peninsula’s premier grape variety Pinot Noir, to produce a truly food-focused gin. Celebrating natural sweetness and wine-based qualities, Heartbreak Gin is a truly unique gin with a distinct origin and expression of local terroir. Sourcing local botanicals and producing grape based gins that truly reflect our home and heritage are our driving passion, as noted in this article in goodfood.com.au
Elegant and sleek, Pinot Noir is climatically grown best on the fringes of viable grape-growing territory. Growers face constant uphill battles every season, grappling with the fickle nature of this grape. Too much sun or not enough heat, extremely sensitive to fluctuations in temperature, soil and the site - vignerons are forever racing the change of seasons to achieve optimum ripeness before the leaves fall off or worse all is lost to bunch rot. Yields are often kept low in the name of quality.
The Heartbreak Grape
But that's only half the story. Once in the winery Pinot Noir is the most honest of all wines. Finesse and grace are its strengths, leaving zero tolerance for mistakes, allowing them to be laid bare for all to see. Examining a glass of Pinot is like examining the region, the terroir, the grower and the maker all at once. Only those who truly understand are able to consistently produce excellence. But even the best can be left pulling at their hair or shouting their joy one moment to the next while remaining blindly devoted. This is why Pinot Noir is known as the Heartbreak grape.
Bass & Flinders Distillery: Our Definition of Quality
Futuristic in our approach to innovation - from using ant pheromones for the iconic Angry Ant gin, developed in partnership with a Melbourne University entomologist, to collaborating with world-renowned French cognac house Normandin-Mercier to develop the heralded Anniversary Cuvée, a French-Australian blend Anniversary Cuvée of cognac and brandy, our unique process of taking grape to glass is founded on proven Charentais traditions. In our French-made 300litre copper still, we produce our own eau de vie which forms the base for all of our hand-crafted spirits. It’s a labour-intensive process but this is our definition of quality.
Limited Release 2021 Heartbreak Pinot Noir Gin.
Post destemming our Pinot Noir, we cold soaked the freshly crushed grape must, allowing a wild ferment to slowly strike, increasing the ‘pinosity’ of flavor - an enthralling combination of wildness, softness, elegance, complexity, delicious drinkability and seductive mystery. The small parcel of fruit was then hand pressed and fortified with juniper spirit ceasing fermentation without the use of preservatives to create our limited release Heartbreak Pinot Noir Gin.
Heartbreak Gin: The Botanicals
Classic Gin botanicals such as juniper, coriander, pepperberry, angelica and calamus root form the foundation to ground our Pinot Noir ferment in the Gin World, while rosemary and sage are used as the perfect herbal accompaniment to bridge the gap between pinot noir and fine dining. French oak, cocoa nibs and strawberry gum round out the palate and accentuate the bright strawberry and raspberry notes affiliated with Pinot Noir around the globe, as well as violet and lavender notes that reflect the Tuerong Plains where the parcel of fruit was grown and harvested.
Our Bass & Flinders Heartbreak Gin is bright ruby red with purple hues and is an incredibly complex and perfumed gin, with notes of sweet red fruit, spice and floral highlights. Sweet spice carried by our eau de vie grape-based spirit distilled on site, sweeps through the palate, opening up into brooding dark pinot noir fruits finishing pleasantly textural and savoury with juniper, herbal and oak nuances, Think fresh, floral and fruity.
Gin Pairing with Food
Heartbreak Gin is dedicated to those who love to sip and savour a glass of Pinot Noir but don’t want to waste a whole bottle. Specifically designed to be paired with dishes traditionally matched with Pinot Noir, this Gin is best served alongside a hearty meal such as roast Lamb or Duck a l'Orange.
A modern Australian gin that exudes everything you’d expect from our local premium Pinot Noir producers and more. A true Spirit of the Mornington Peninsula.
Heartbreak Gin Serving Suggestion
Served in cocktails as an aperitif, G&T’s garnished with scorched orange, rosemary or sage perfectly pair with roast lamb and duck or simply enjoy neat as a digestive.
]]>This Season for our Grapes
Well more than you’d might have expected, the cooler and cloudier conditions brought to the South Eastern corner of Australia, other than increased fungal pressure La Nina also brings a plethora of positives for growing grapes...
Firstly, let’s look at the increased cloud levels. What this basically correlates to is less direct sunlight, grapes are much like people, increased direct sunlight increases the melanin concentration in our skin in an attempt to prevent harmful damage from UV radiation.
Smooth Texture for our Eau de Vie
Grapes do this as well, but instead of melanin they produce phenolics, particularly in the form of tannins to protect themselves from sunburn. Reduced tannins in the grape skin directly relate to a decreased amount of tannin in the finished wine and the resulting spirit producing a smoother, rounder Eau de Vie for our brandy and gin ranges.
Secondly, the cooler temperatures result in a longer ripening period where sugar ripeness and phenolic ripeness occur slowly and more in sync with one another. Reduced temperatures also help the grape retain more of the natural acids produced earlier in the growing season with positive flow-on effects to ferment health, mouth feel, and ageing potential in the resulting brandy and spirit.
Chardonnay Flavour Profile
Flavour profiles in Chardonnay will also shift from cantaloupe and honeydew that can be expected in warmer years to white peach and nectarine and nuttiness in the form of cashew will also shift to almond and nougat.
Cooler Season Characteristics for Shiraz
Personally I’ve always likened the flavour profile of Shiraz from hot, warm to cool climates to correspond to black, blue through to red. So this cooler season I would expect the flavour profile to be more in the red currant, blueberry, blood plum and whiter pepper spectrum with possible hits of olive rather than the big black currant, plum pudding, liquorice and black pepper synonymous with premium hot Shiraz growing regions.
But How Does all this Relate to Our Products?
Well for Ochre our barrel aged brandy, a cooler season allows for a brandy that will portray a finesse with floral notes, stone fruits and nougat with longevity in tail. This La Nina season will produce the perfect base component for future Ochre blends to build from, it will also be perfect for large format barrel ageing to produce an XO single barrel release much like our 2011 Brandy which just so happened to be a strong La Nina season. Our Shiraz hearts for our gin range will be vibrant and fruity with less pepper and spice.
I for one, am looking forward to the season and the resulting spirits to come.
Time to Run the Stills
All that's left to do now is run those stills, pumping out the good times. But don't take my word for it, come on in to our purpose built distillery on the Mornington Peninsula and judge for yourself.
Regards,
Daniel Calvert - Bass & Flinders Distillery Production Manager.
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The Bass & Flinders Story
Following in the footsteps of her founder father Wayne, Holly Klintworth, Managing Director and Head Distiller at Bass & Flinders Distillery made the decision to move on from her marketing role in the wine industry and join the family business full time in 2016 but has always been involved since the very beginning, initially helping out with bottling, labelling or even lemon zesting. One of very few second-generation distiller’s in the Australian craft spirits industry, Holly is changing the face of spirits production in Australia.
Australian Craft Spirits
Passionate about creating small batch, distinctly Australian spirits with a focus on local provenance and sourcing of uniquely native botanicals, Holly is shaping the tastes, flavours and future of Australian gins, brandies and liqueurs. “My dad is my daily inspiration” Holly says. “When I first started my journey into wine, he was passionate about carving out a name for Australia as a world class spirits producer. His passion was infectious and inspired me to quit my day job and start working at Bass & Flinders Distillery.”
Unique Production Methods
Taking the lead in a family business founded on the idea of blending old world techniques with modern technologies and flavour profiles, Head Distiller Holly is creating world class spirits with a local twist that embody the 'taste of Australia.’ Joining her family's distillery founded in the wine growing region of the Mornington Peninsula provided the perfect setting to pursue the dream. ‘We wanted to do something different and at the time, no-one else was using wine to make spirits in the region’ says Holly. Drawing inspiration from our coastal home, where the sea meets the wine-growing hinterland, the grape-based eau de vie spirit is hand crafted on site at the distillery using traditional Charentais distillation methods, modelled on the finest of French brandy producers and blended with new world creativity and technology.
These unique production methods celebrate the remarkable flavour and viscosity provided by the grapes and lie at the heart of everything we do. These techniques are highly labour intensive and require an enormous amount of attention to detail, but Holly continues to place importance on quality above all else. Bass & Flinders have control over the entire vine-to-bottle process, which ensures quality every step of the way - starting with sugar levels, acidity and pH of the grapes sourced from a single vineyard, right through to hand labelling of the finished spirit in a bottle. ‘We choose to go the extra mile to create a premium product with complex flavours and a smoother texture and mouthfeel’ says Holly.
Spirit of the Mornington Peninsula
Influenced by her time in brandy-producing regions of France and drawing on various facets of Australia's flavours and ingredients that are so unique, Holly believes there is a place for both traditional botanicals and native Australian botanicals in gin production, blending the old world with a distinctly Australian accent. Regulations and classifications aside, classic gin botanicals like juniper, coriander, angelica root, cardamom and others, create instantly recognisable aromas and flavours in a gin. These classic botanicals have been tried and tested over many years and create a great foundation for the spirit's flavour profile, while there’s over 10,000 native Australian botanicals, with many of them still unknown or unexplored.
This creates an incredible opportunity to use exciting new botanicals from our own backyard that define our country, our state or our region. Australian native botanicals can really add intriguing new flavour profiles to the spirit and as they are extremely aromatic, only a small amount is needed to really shine in the gin. Take for example Bass & Flinders’ Maritime Gin with the inclusion of botanicals such as locally foraged saltbush, sea kelp, samphire and native lemon myrtle in this salty delight that embodies the oceans, vineyards and bush surroundings of our home on the Mornington Peninsula.
Support Local
As managing director of the family business and a committee member of the Australian Distillers Association, it’s not hard to see how passionate Holly is about the future of the Australian craft spirits industry. Recent figures show that less than 0.5% of spirits consumed in Australia are made locally, which shows the majority of consumption is dominated by international brands. Our Australian distilling industry is changing, the level of high-quality craft spirit production is increasing and Holly mentions her hopes that an increasing number of Australians begin to choose local over international and support the craft movement in Australia.
Cocktail Culture on the Rise
The good news is that the craft spirits landscape is definitely changing. With cocktail culture on the rise, a whole new generation of drinkers are interested in artisanal, craft spirits. Looking to discover new tastes and experiences, discerning drinkers are looking for brands with a unique story to tell. The Australian craft spirits industry could not be more in line with this, having the creative freedom not found in countries with a more traditional approach to production such as the mandatory regulations for making classic London Dry gin or a French brandy.
How Great Australian Brandy Can Be
As a distillery founded from a passion to create fine brandies, and with the popularity of dark spirits on the rise internationally, Holly is seeking to change perceptions of this elegant spirit and prove just how great Australian brandy can be. Bass & Flinders are leading from the front with recent additions to the range such as the double trophy-winning Distiller’s Selection Single Cask Brandy, a seasonal Spiced Christmas brandy based on Holly’s grandmother’s Christmas pudding recipe and the luscious Madame Marmalade orange liqueur - produced to rival the best French triple secs and brandy-based liqueurs.
Every Vintage Tells a Story
Holly aspires to increase the availability of premium quality brandy in Australia, at the same time making it more approachable, while helping others to explore the category in less traditional ways - like mixing it with tonic, or ginger ale mixed with a spiced brandy. Time and patience are key to producing fine brandy and there is a beautiful merging of traditions throughout the process with the winemaker, barrel maker and distiller’s skills all coming into play. Every vintage tells a unique story.
Gin and Spiced Brandy Masterclasses
Like her father before her, Holly is inspired by the opportunity to share her knowledge and experience with others and help a new generation to explore the Australian craft spirits industry. The Gin Masterclasses and new Spiced Brandy Masterclasses designed by Holly and available at Bass & Flinders distillery are just one way of sharing this knowledge while having some fun along the way. Masterclass participants get to roll up their sleeves and create their own bespoke gin or spiced brandy, while learning all about these amazing spirits and more, and then take home a bottle of their unique blend to enjoy.
Gin-tastic!
And let’s not forget about the gin-tastic world of gin, an amazing opportunity for distillers to let loose with creativity and individual expression, with a freedom to explore an untold number of native botanicals and draw on flavours from local produce available in the region. Bass & Flinders’ gins are shining examples of something the French call ‘terroir’ - the grapes sourced from one single vineyard displaying their own unique regional character and expression. It’s our recognition of quality. A dedicated distilling technique rarely seen in the craft spirits industry.
The Future of Craft Spirits in Australia
On a constant journey of discovery, exploring new flavours and new botanicals, with a focus on sustainability and local provenance, Holly leads the team at Bass & Flinders with a passion to create the best possible versions of the spirits themselves. Combining the best of traditional knowledge and modern innovation, with a constant focus on quality and local inspiration, Holly steers Bass & Flinders on an exciting journey into a promising future, while helping to increase global recognition of the Australian craft spirits industry.
What a gin-spiration!
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