For years, brandy has lingered quietly behind the bar - a venerable spirit often overshadowed by the swagger of whisky and the tropical warmth of rum. Yet a new wave of distillers is breathing life into this old-world classic, and nowhere is that renaissance clearer than on Victoria’s Mornington Peninsula.
At Bass & Flinders Distillery, brandy isn’t a relic of winter; it’s a year-round experience. From the amber depths of Ochre Brandy to the fresh vibrancy of Noble Stranger, this grape-based spirit is being reimagined for today’s curious dark-spirit drinker.
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A Dark Spirit Reconsidered
Ask a whisky devotee what draws them to their favourite dram and you’ll hear words like depth, warmth, character. A rum lover might praise sweet spice and tropical roundness. Brandy offers both - but with a distinctly Australian freshness.
Unlike its grain or cane-based cousins, brandy begins with fruit. At Bass & Flinders, local wine grapes form the foundation of every release. The result is a spirit that carries the texture and aroma of its chardonnay grape-base: silky, aromatic, and naturally balanced.
“Grapes give us softness,” explains our head distiller Holly Klintworth. “They build layers of fruit and acidity you can’t get from grain. When you start with quality wine, the spirit already has personality, we’re just refining it.”
The distillery’s Ochre Brandy showcases that refinement. Aged in French oak, it reveals dried fig, caramel and spice, rounded by gentle tannin and citrus brightness. Its sibling, Noble Stranger, takes a lighter hand; smooth enough for sipping over ice yet structured enough for cocktails. Both express a philosophy that feels unmistakably modern: dark spirit, new outlook.
Grape to Glass: A Peninsula Perspective
At the heart of this process is our Eau de Vie - the purest expression of our grape spirit. French for ‘water of life,’ eau de vie is the clear, un-aged distillate that forms the foundation for many of our spirits, including our gins and brandies. It’s distilled entirely from local wine grapes, capturing fresh fruit character and elegant texture before ever touching oak.
In many of our cocktails, we use eau de vie in place of vodka, not for novelty, but for integrity. Because it’s made from grapes, not grain, it offers a cleaner, silkier base that enhances botanicals and fruit flavours rather than masking them. It’s the bridge between our gin and brandy worlds, a versatile, truly grape-to-glass spirit that reflects our philosophy of starting with flavour, not neutrality.
Many brandies begin with bulk neutral spirit imported from overseas. Bass & Flinders takes the harder path: distilling our own base wine on-site in Dromana. It’s a process that aligns with the region’s winemaking culture and gives the final product a clear sense of place.
Our vineyards are sourced locally from a single Victorian vineyard. That proximity lets us capture the Peninsula’s cool-climate character; delicate aromatics, sea-breeze salinity, natural acidity. You can taste where it comes from.
The approach extends beyond grapes. The distillery’s Apple Brandy uses fruit from local orchards, a nod to the Peninsula’s long cider-making heritage. Apple Brandy is, in fact, a classic style of brandy - made from fermented apples rather than grapes - and has been crafted for centuries overseas, most famously in the Normandy region of France, where Calvados remains a benchmark for quality.
At Bass & Flinders, our Apple Brandy follows that same philosophy, re-imagined for Australian palates. Distilled from fresh, cool-climate apples and aged in oak, it captures crisp orchard aromatics, soft spice and natural sweetness - a spirit that bridges freshness with the warmth and structure of aged brandy. It’s a true taste of the Mornington Peninsula, bottled.
Then there’s our Spiced Christmas Brandy a celebration of craft and season. Infused with festive botanicals, vanilla, orange peel and dried fruit, it brings familiar warmth and nostalgia to any occasion. Designed for sipping neat or starring in festive desserts and cocktails, it has become a signature release that embodies the heart of an Australian Christmas.
And while brandy is our foundation, that same creative curiosity extends to our Madame Marmalade Orange Liqueur - a small-batch spirit made on a base of our own brandy. Lighter and more citrus-driven, it reflects our belief that even a traditional liqueur can carry the depth and craftsmanship of fine brandy.
Each represents a facet of the same idea: that Australian brandy can be expressive, local, and innovative. It also demonstrates how versatile Australian brandy can be, not confined to one fruit, one season, or one way of drinking - but always grounded in the same grape-to-glass philosophy that defines Bass & Flinders.
Breaking Free from the Winter Stereotype
Brandy has long been associated with heavy curtains, roaring fires and post-dinner digestifs. Bass & Flinders is rewriting that script.
People are surprised when they try brandy mixed with dry ginger in a spritz or a bright, fresh summer cocktail. It has a brightness that works beautifully with citrus or bubbles.
In summer, Noble Stranger shines in a Brandy Spritz lengthened with soda and garnished with orange. Come autumn, Apple Brandy pairs seamlessly with apple tarts or soft cheeses. Through winter, Ochre rewards patience, best enjoyed neat from a brandy glass to concentrate its aroma. And when December arrives, Spiced Christmas Brandy takes centre stage in puddings, sauces, and celebratory toasts.
The message is clear: brandy isn’t confined to one season. Its fruit base gives it a versatility few dark spirits can match.
The Glass Makes the Moment
Great spirits deserve proper presentation. Bass & Flinders’ custom brandy glassware is designed to elevate both neat and mixed serves. A wide bowl allows oxygen to soften the spirit; a gentle taper focuses aroma toward the nose.
A tulip glass suits tasting flights, capturing floral top notes. A traditional balloon shape amplifies body and spice. The distillery’s branded glasses split the difference - sleek enough for the modern bar, practical enough for everyday enjoyment.
A glass can change the entire experience. You start to notice the oak, the dried fruit, the texture. It’s like turning up the colour on a photograph.
Craft, Patience, and the Australian Palate
What makes Australian brandy distinctive isn’t just geography, it’s attitude. Where European houses lean on centuries of repetition, local distillers are free to experiment. Bass & Flinders embraces that creative space: an openness to blending tradition with innovation.
It’s also part of a larger movement. As Australian drinkers look for authenticity and connection, grape-based spirits fit the moment perfectly. They bridge the gap between the wine culture many already love and the darker spirits they’re beginning to explore.
For whisky or rum drinkers seeking a fresh discovery, brandy offers familiarity without predictability: oak, spice and depth, softened by fruit and light. It’s both classic and contemporary, a conversation between the past and what’s next.
Visit the Distillery Door
To understand that evolution, you need to taste it where it’s made.
At Bass & Flinders' Distillery Door in Dromana, guests can sample each expression; the aged complexity of Ochre, the easy charm of Noble Stranger, the orchard brightness of Apple Brandy and the seasonal allure of Spiced Christmas Brandy.
Guided tastings reveal how time, barrel, and base wine interact, while food pairings from local producers show brandy’s natural affinity with regional cuisine.
A Bright Future for a Dark Spirit
Brandy may be one of the world’s oldest spirits, but in Australia it feels refreshingly new. Freed from rigid definitions, it’s evolving toward something more expressive, more local and importantly... more approachable.
From Ochre’s contemplative richness to Noble Stranger’s modern balance, from the crisp lift of Apple Brandy to the festive warmth of Spiced Christmas Brandy, Bass & Flinders proves that brandy can be both heritage and horizon.
“We want people to see brandy as something to enjoy all year,” Holly Klintworth says. “It’s not nostalgia, it’s discovery.”
As more drinkers reach for authenticity, that discovery feels inevitable. Brandy, once the quiet achiever of dark spirits, is finding its voice again, and it’s distinctly Australian.
FAQs
What is Australian brandy made from?
Bass & Flinders Distillery distils locally sourced wine grapes on the Mornington Peninsula, ageing the spirit in oak barrels to develop depth and smoothness.
Is brandy similar to whisky or rum?
All three are dark spirits, but brandy’s grape base delivers a silkier, fruit-forward character that appeals to whisky and rum lovers alike.
What’s the best way to drink brandy in summer?
Serve Noble Stranger in a Brandy Spritz with soda or sparkling wine - bright, aromatic, and effortlessly seasonal.
Do you make spiced or flavoured brandies?
Yes. Spiced Christmas Brandy is a limited edition infused with festive botanicals and dried fruit, perfect for celebrations or desserts.
Can I taste these brandies at your distillery?
Yes - visit the Bass & Flinders Distillery Door in Dromana for guided brandy tastings and food pairings.
