There’s loads of good stuff to dive into from the December issue of Australian Bartender, plus new bars, stacks of recipes and more inside.
Products
As a specialist in food and beverages of the finest quality from Italy, Enoteca Sileno proudly presents the artisanal spirits and liqueurs of Silvio Carta to the Australasian market.
Crafted from real coffee beans – not imitation syrups and flavours like some other brands, Los Arango Coffee Liqueur Tequila offers the intense aroma of roasted coffee with hints of caramel and the delicious flavour of strong coffee with a subtle hint of agave.
From the producer of Sortilege Canadian Whisky and Maple Syrup, along with Sortilege Maple Cream Whisky Liqueur comes the new Sortilege Prestige.
Award-winning Australian gin partners with the custodians of Sydney’s most iconic botanic gardens for second year to create a limited-edition Australian botanical gin.
For the last couple of decades what we understood to be mezcal had very little to do with what the juice was really meant to be.
in the pursuit of a new whisky that is worthy of sitting in the William Grant & Sons portfolio, Ailsa Bay has created new data-driven processes to refine the craft they’ve perfected over nearly 150 years.
Watched over by Wollumbin (Mt Warning) in the deepest caldera in the southern hemisphere, the beautiful, subtropical Tweed Valley in Northern NSW seemed the perfect place to establish Australia’s only Agricole rum distillery, Husk Farm Distillery.
We’ve got a ton of great advice inside the big October issue — check out what’s in store from Tim Philips, Dale DeGroff, Alex Kratena and more.
Phil Bayly has lived a life in pursuit of agave spirits, which has led to a few adventures on the way
Red Bull have announced a brand new range of mixers for the on-premise: Organics by Red Bull — and they’re certified organic.
Last month marked the arrival of Wild Turkey Master Distiller Eddie Russell in Australia for the launch of Longbranch – a new release co-created between Eddie Russell and Matthew McConaughey.