EDITOR
Welcome to the inaugural edition of FNQ Booze, your definitive guide to the vibrant and ever-growing world of craft beverages in Far North Queensland. As an exciting new offshoot of FNQ Food, this publication delves into the region’s blossoming drinking culture, highlighting everything from rainforest distilleries and tropical microbreweries to boutique wineries and hidden cocktail bars.
Far North Queensland, renowned for its abundant natural resources and breathtaking landscapes, has become a haven for innovative and locally-produced beverages. At FNQ Booze, we aim to showcase the skilled brewers, distillers, mixologists, and winemakers who are transforming local ingredients into exceptional beers, spirits, and wines, while staying true to the laid-back and adventurous spirit of the region.
In this edition, you will find an array of travel maps to help you navigate the best drinking spots across FNQ, from coastal breweries to highland wineries. We’ve also packed in insightful articles, exclusive interviews with industry pioneers, product guides highlighting must-try beverages, and a Who’s Who of the movers and shakers defining the local drinking scene. Each issue will offer fresh perspectives on the creative minds and unique establishments driving Far North Queensland’s everevolving craft drinks movement.
Whether you’re a seasoned traveller in search of local brews, a cocktail connoisseur eager to sample tropical creations, or a wine lover exploring the region’s finest blends, FNQ Booze will be your trusted companion. We invite you to join us in raising a glass to the bold flavours, unique experiences, and the remarkable people behind every bottle and glass.
Here’s to a journey of discovery, flavour, and celebration!
Cheers!
David Leith
Editor
Editor/Publisher | David Leith
Executive Editor | Jodie Ferrero
Designer | Liagi Mateo
Writers
David Leith
Jodie Ferrero
Michelle Gaduzo
Photographers
David Leith
Sales
Jodie Ferrero
Catherine Swan
With thanks to Tourism Tropical North Queensland
Published by FNQ Media Pty Ltd 211 Hartley Street, Cairns 4870
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Drinking Local
The boutique alcohol industry in Far North Queensland (FNQ) is a vibrant and growing sector that perfectly reflects the region’s natural beauty, cultural depth, and commitment to quality. From distinctive spirits and wines to craft beers, FNQ’s boutique alcohol offerings capture the essence of the tropics by utilising the area’s unique environment and ingredients. Distillers, brewers, and winemakers draw inspiration from FNQ’s lush rainforests, pristine coastlines, and indigenous heritage, incorporating exotic fruits, native botanicals, and locally sourced ingredients to create truly one-of-a-kind products. This industry, with its close ties to the land and people of FNQ, is becoming a major draw for both locals and tourists alike, creating a unique identity for FNQ that’s recognised on both national and international stages.
The natural environment of FNQ, with its rich volcanic soils, diverse ecosystems, and abundant tropical produce, provides the perfect foundation for innovative flavour profiles that capture the character of the region. Distillers and brewers use native botanicals such as lemon myrtle, finger lime, and Davidson’s plum, creating signature flavours that stand out and can’t be replicated elsewhere. By focusing on terroir—the influence of place on flavour—FNQ’s producers have expanded this concept beyond wine to spirits, liqueurs, and craft beers, each expressing the tropical richness and beauty of FNQ’s landscapes. Whether it’s a gin with hints of rainforest botanicals or a craft beer brewed with locally grown tropical fruits, every product is a taste of FNQ, a true reflection of its land, culture, and natural wonder.
For tourists, exploring the boutique alcohol offerings in FNQ is about more than tasting—it’s a full cultural
experience. Many distilleries, breweries, and wineries offer tours and masterclasses where visitors learn about FNQ’s agricultural heritage, the unique processes involved, and the indigenous ingredients that define the region’s flavours. This level of immersion makes FNQ a premier destination for travellers seeking authenticity and connection.
For locals, supporting the boutique alcohol industry helps small businesses thrive and fosters pride in the region. Many producers source their ingredients from local farms, promote sustainable practices, and rely on traditional, small-batch techniques that honour the community and the environment. This interconnected ecosystem supports FNQ’s agricultural sector and helps maintain the area’s natural beauty and cultural heritage, providing economic resilience and a meaningful way to strengthen the regional identity.
Adding to FNQ’s boutique alcohol experience is the abundance of heritage pubs scattered throughout the region, many of which have been community gathering spots for over a century. These pubs, with their historic architecture and welcoming atmospheres, are cultural landmarks that embody FNQ’s pioneering spirit and resilience. Located in historic towns and remote communities, they offer more than just drinks—they tell the stories of FNQ’s early settlers, miners, and farmers. Many heritage pubs proudly showcase locally crafted spirits, beers, and wines, giving visitors a chance to experience the best of FNQ’s past and present in one memorable setting. Supporting these establishments also means preserving a piece of FNQ’s cultural heritage, as each heritage pub is a living reminder of the region’s history, adding depth and context to the boutique alcohol experience.
The quality of FNQ’s boutique alcohol has been recognised on national and international stages, with many local products earning awards and accolades in prestigious competitions. These recognitions validate the skill, innovation, and dedication of FNQ’s producers, drawing global attention and positioning the region as a destination for top-tier craft beverages. Each awardwinning product becomes an ambassador for FNQ, showcasing the region’s commitment to excellence, sustainability, and authenticity. This international acclaim not only boosts local pride but also attracts discerning tourists and connoisseurs, eager to experience the unique flavors and the culture that FNQ has to offer.
Sustainability is a central pillar of FNQ’s boutique alcohol industry. Many producers embrace environmentally conscious practices, from recycling water and using renewable energy to sourcing organic and local ingredients. Some distilleries and breweries have even implemented waste-reduction practices, such as repurposing spent grains for livestock feed or donating byproducts to local farms. This dedication to sustainability is vital for preserving FNQ’s pristine environment and resonates with today’s eco-conscious consumers. By supporting FNQ’s boutique alcohol industry, customers are not only choosing high-quality products but also investing in sustainable practices that help safeguard the region’s natural beauty for future generations.
Beyond producing high-quality beverages, FNQ’s boutique alcohol venues serve as social hubs, fostering a sense of community and connection. Local breweries, distilleries, and wineries are more than places to sample drinks—they are spaces where locals and tourists come together to enjoy music, share stories, and relax in an authentic FNQ setting. These gathering places strengthen community bonds and provide visitors with an unforgettable sense of FNQ’s warmth and hospitality, further adding to the region’s charm and appeal.
FNQ’s boutique alcohol industry is a remarkable expression of the region’s character, combining unique local flavours, environmental consciousness, and cultural heritage. Through their dedication to quality, innovation, and sustainability, FNQ’s producers create products that act as symbols of the region’s potential and pioneering spirit. Each sip offers a connection to the tropical landscapes, local pride, and deep-rooted history that define FNQ, making the industry much more than a business—it’s a true ambassador for the region. Supporting FNQ’s boutique alcohol industry is more than a consumer choice; it’s a way to contribute to the region’s economy, preserve its environment, and celebrate its unique identity. Locals and visitors alike participate in the unfolding story of FNQ with every bottle and pint, toasting to the resilience, creativity, and natural beauty of a region that continues to captivate and inspire.
How The North Raises The Bar Distilleries, Breweries, and Wineries:
Since our last edition, the Far North has witnessed remarkable growth in the distilling, brewing, and winemaking arenas. Unless you’ve been living under a rock for the past few years, you’ve likely noticed the explosion of distilleries, craft breweries, and tropical fruit wineries in Far North Queensland. These establishments are handcrafting an array of spirits from fruit liqueurs to vodka, rum, and even agave spirits (what we legally call tequila when it’s not from Mexico), as well as a variety of craft beers and unique tropical fruit wines. Despite this rapid growth, our local market remains vibrant and thriving, with producers earning impressive accolades and awards.
The craft beer industry, a juggernaut in Australia, has also taken firm root in FNQ. Worth approximately $160 million and projected to grow by 5% over the next five years, craft beer has become a significant player in the beverage market. This movement, believed to have evolved from beer enthusiasts tinkering with homebrew kits, has led to an explosion of microbreweries across the country.
In FNQ, several multi-award-winning breweries are leading the charge. With numerous brew sites, local breweries have reinvigorated the regional brewpub scene, offering a massive variety of award-winning beers. These establishments serve everything from full-
strength lagers to aromatic hopdriven ales and malt-backed wheat ales, all of which have garnered gold, silver, and bronze medals at prestigious beer awards. Renowned for their high-quality beers crafted with pure water and top-notch ingredients, these breweries also bring the expertise of international beer judges to their unique brews.
In the distilling world, FNQ punches well above its weight, producing award-winning whiskies, gins, and rums. The region’s geography, with its diverse climates and altitudes, contributes to the distinctive flavours of these spirits. Local distillers have taken inspiration from global producers, creating remarkable and often unique products. From smoky peat whiskies of the Tablelands to gin infused with local botanicals like the Davidson plum, FNQ’s distilleries pay tribute to traditional methods while crafting contemporary flavours.
Adding to the region’s rich tapestry of beverages are the tropical fruit wineries. These innovative producers transform exotic local fruits such as mangoes, lychees,
and passionfruit into delightful wines that capture the essence of the tropics. These wineries have garnered attention and awards for their ability to create refreshing and distinct wines that stand out in the market. Their dedication to quality and the unique use of tropical ingredients have positioned them as equal innovators in the region’s beverage industry.
Together, FNQ’s distilleries, breweries, and tropical fruit wineries showcase a remarkable dedication to quality and innovation. Over the next few pages, we would like to introduce you to the who’s who in regional distilling, brewing, and wine making. We begin with a showcase of some of the finest producers and then provide a complete guided tour of the players in our region’s prolific beverage industry. We talk to their owners and creators, celebrating what moves them and, of course, what they make. Their cellar doors and tap rooms are open, their awards glisten, and their art speaks for itself. Visitors to FNQ should not miss the chance to experience the passion and creativity of these distilling, brewing, and winemaking enthusiasts.
Devils Thumb: The Woman Behind the Still
In an industry largely dominated by men, chemical engineer Gabriele Pegoraro brings a unique asset to the science of distilling – a master’s degree with a specific focus on spirits. Her journey into the world of spirits dates back to her childhood in the south of Brazil, where her parents’ homemade wine sparked an interest in beverage production. During her chemical engineering studies, Gabriele chose to focus on spirits for her thesis: it’s where her passion for distilling came to fruition, along with fermentation and the production of spirits from sugar cane. This was made especially significant when, one day, her father brought home a still providing Gabriele with the exciting practical opportunity to apply what she had
been studying. Here she began her homemade creation of the national spirit of Brazil, cachaca. Her experimentation, supported by her academic studies, continued into 2020 when lockdowns during the COVID-19 pandemic provided very useful time to get busy creating different gins and spirits using local ingredients. It was an opportunity to both realise and refine her craft.
In 2022, with the reopening of international borders, Gabriele’s passion for travel and the spirits industry led her on a journey to Australia, and, soon after, north to Port Douglas where she began her new career at Devils Thumb Distillery. “I was new to Australia, and felt incredibly fortunate to land this as my first job,” Gabriele says.
Devils Thumb Distillery is set amid cane fields in Craiglie, just
outside Port Douglas, overlooking the mountain range from which the eponymous Devils Thumb monica is drawn. Despite its then relatively recent opening (in 2020), the distillery had an impressive lineup of three gins and one cane spirit. Under Gabriele’s stewardship, they have expanded further, producing two more gins in collaboration with local restaurant Oaks Kitchen in Port Douglas. Additionally, they have been hard at work blending barrels to craft a spiced rum and a delicious pineapple rum, both set to be released soon. Gabriele is embedded in this process, understanding the required sensory exploration and meticulous tasting, something that, as a distiller, she has clearly mastered.
Even as a small business with only three years of production, Devils Thumb has accumulated many accolades, taking home the Best Cane Spirit Award in the 2022 Australian Rum Awards. The win was the result of a collaboration with Far Northern Milling; fresh sugar cane juice and molasses is sourced from local mills. Devils Thumb has also been internationally recognised with medals at the World Gin Awards in 2022, taking gold and silver medals for their Signature and Rainforest gins, and best in country and best in the world for their Navy Strength, backed up by gold and best in country 2024 for this gin.
These awards come well deserved, as the North Queensland distillery has mastered the art of blending Australian botanicals, such as native red finger limes, local bush lemons, and pure water sourced from the rainforest, proving their own techniques and ingredients can hold their own on the global stage.
Gabriele expresses how the distillery’s small size allows for more control over their product, so they can be more agile and make everything just right for their product and ultimately for their customers. The public can visit their cellar-door-style tasting room and enjoy a taste of their variety of products. The tasting room is also available for hire to host private functions. With its funky decor and warehouse vibe, it is the perfect
setting for hen parties, birthdays and work events.
Devils Thumb also hosts a gin blending masterclass, delving into the history, processes and variations of the spirit. Additionally, they have embarked on some exciting collaborations with other venues, such as Hemingway’s Brewery Cairns Wharf where they have crafted delicious products including a whiskey and a barrel-aged beer, all showcasing their creativity.
Gabriele’s journey is an inspiration to the industry where female distillers are a rarity. She expresses how people are often amazed when learning she is a distiller. “They’re surprised that I’m a young woman,” says Gabriele.
However, she reflects that her chemical engineering course in Brazil attracted a higher ratio of women to men, representing a shifting landscape. With an array of qualifications and expertise behind her, Gabriele has a unique depth of understanding of the industry, setting her apart in her field. The success of Devils Thumb, and the contribution she has made to it, serves as a testament to her skill and passion. Gabriele’s story is an inspiration and allows us to recognise and celebrate qualified and dedicated women in the industry, and that we should all, even if only in small ways, follow our dreams.
Devils Thumb 1-3 Owen Street, Craiglie (just before Port Douglas)
Distil on the Hill:
A New Era of Artisanal Excellence
Imagine a place where every sip tells a story, where the alchemy of distillation meets the charm of a bygone era. Welcome to Distil on the Hill, where an award-winning micro-distillery has found a new home in Smithfield, inviting the northern beaches community into a world of unparalleled artisanal excellence.
As you step into this transformed industrial space at Maisel Close, you’re immediately transported. The heart of the venue is a custom-built vintage caravan bar, a radiant tribute to retro splendour. This isn’t just any bar; it’s a nostalgic nod to the past, with every detail meticulously crafted to create an inviting atmosphere. Picture yourself sinking into ample, cosy seating, cocktail in hand, surrounded by the warm glow of fairy lights that blur the boundaries between indoors and out. It’s a scene straight out of a tropical dream, with a dash of retro flair.
Inside, Distil on the Hill reveals its true magic. What began in a humble Kuranda garage has blossomed into an expansive distillery bar, a testament to the Bedwell family’s passion and vision. From the vantage point of this new venue, you can gaze upon Saddle Mountain, a constant reminder of the distillery’s roots. The labels proudly display
this landmark, a symbol of the journey that Christian and Neddy Bedwell embarked upon with nothing but a 20-litre copper still and a dream.
Christian, a culinary maestro, and Neddy, a seasoned hospitality guru, combined their talents to create something extraordinary. They were joined by Dan Kelly, a master mixologist whose flair for bartending adds an extra sprinkle of magic to the mix. Together, they’ve crafted spirits that are more than just drinks; they’re liquid narratives of the Australian landscape.
Their debut creation, Mandarin Gin, is a masterpiece of flavour, a London dry gin kissed by the essence of mandarin, juniper, and pepper. It’s no wonder it clinched double gold at the San Francisco World Spirits Competition. This triumph was followed by Jindilli Gin, a tribute to the First Peoples of Kuranda, infused with native raspberries, macadamias, and orange blossom from the Atherton Tablelands. And then there’s the sloe gin, a serendipitous discovery that led to Mandarin Gin being blended with Tasmanian sloe berries, creating a symphony of flavours that dance on the palate.
Innovation didn’t stop there. Their pipi gin, inspired by a love for dry martinis, is a testament to their culinary creativity. Crafted from foraged pipi shells, dried
tomatoes, apples, thyme, Szechuan pepper, and kaffir lime, it’s a gin that brings the ocean to your glass, a salty serenade to the adventurous spirit.
But Distil on the Hill transcends being just a distillery; it’s a heartfelt tribute to the local community. From their humble beginnings at the Kuranda market to their impressive Smithfield venue, Christian and Neddy have consistently championed the use of local ingredients. Each bottle is a celebration of the Tropical North’s abundant produce, supporting local farmers and ensuring that only the freshest, most sustainable ingredients are used. This dedication transforms every sip into a salute to community spirit and environmental stewardship, embodying a commitment that goes beyond the ordinary.
A visit to Distil on the Hill is not just a tasting; it’s a journey. Each tour is a sensory exploration, guiding you through the distillation process and the unique stories behind each ingredient. Whether you’re a seasoned connoisseur or simply seeking a tranquil retreat, Distil on the Hill promises an experience that lingers long after the last drop.
So, raise your glass to Distil on the Hill, where every drink is a masterpiece, and every visit, a story waiting to be savoured.
Eventide Hills Distillery
A spirited journey
Aside from being a destination with cascading waterfalls and jaw-dropping natural beauty, The Atherton Tablelands is dotted with innovation and creativity. Proud locals, Kelli and Andrew Smith, owners of Eventide Hills Distillery are contributors to this phenomena.
Eventide Hills Distillery sits amid the vibrant green fields of Tolga and boasts a friendly, welcoming atmosphere. Their spirits are authentically crafted using natives and botanicals from this pristine region, and other products are sourced from small businesses and local farmers.
Andrew and Kelli’s fascination with spirits and distilling began long before they tied the knot. Over the years, what started as a hobby blossomed into a true passion. Embracing their enthusiasm, they launched Eventide Hills Distillery in May 2021.
They released their first creation, Reflection Gin, in May 2021, selling it from their home. As almost instant confirmation that they had found their calling, this gin won them a bronze medal at the World Gin Awards in 2022.
After a bit of early trepidation around opening a distillery, Kelli soon found her passion and threw herself into the business, becoming their head distiller. “Andrew supports the business, while at the same time, works as an electrician,” says Kelli.
She is also a member of the Australian Women in Distilling group and has attended several courses with wonderful and
inspiring women in the industry. “It’s good to chat to people all across Australia and listen to what they’re going through, their struggles and achievements, and also meet some mentors,” says Kelli.
The couple reflect on how some have been dismissive of Kelli being a distiller, a common occurrence in an industry largely dominated by men. However, Kelli has joined an increasing pool of talented women who are forming part of this industry, and her fantastic, not to mention popular products, are a credit to her talent and passion.
After starting their venture as an offshoot of their home, they took the plunge and opened Eventide Hills Distillery in its current location in June 2023. The distillery door and bar was previously The Peanut Place; the iconic sign out front pays homage to its former glory and only adds to Eventide’s local character. Eventide Hills Distillery was born from a passion to craft and for the love of a good spirit. Their vision was to create a happy, homely space where friends and family could catch up over a drink. They have successfully brought this to life with the venue offering comfortable lounge seating indoors and round high bars outside in addition to plenty of parking and spectacular views.
Proving popular are their Sunday Sessions with food trucks and live entertainment and the distillery bar is serving as a great social hub for after-work drinks on a Friday. With more events coming online, Eventide Hills Distillery has established itself as a must do destination distillery experience. For those who want to kick back and relax, courtesy bus pick-ups are available for nearby locations.
With four products currently in the range, Kelli’s inspiration comes from flavours she likes and what ingredients she can source locally, adopting a trial and error approach to what works and what doesn’t.
Their award-winning first release, Reflection Gin has so far
proven to be their most popular. It is a contemporary floral-style gin consisting of lemon myrtle, strawberry gum, and ruby red grapefruit.
Next in their collection is their vodka made with Australian wheat. It has a smooth finish and tastes great neat over ice. The couple proudly state that it’s doing particularly well through Dan Murphys and BWS across the north.
They also have a Dusk Cold Brew Coffee Liqueur, made using all North Queensland products, such as Tichum Creek Coffee grown on the tablelands and roasted in Mareeba, as well as Charley’s Chocolate from Mission Beach. It boasts delicious coffee, chocolate, and vanilla flavours, and although it’s a staple in their espresso martini, Kelli also recommends it over ice.
Their Allure Pink Gin, the most recent addition to their range, is made with native Atherton raspberries grown at Yungaburra, it’s a tart berry, dry finish gin. Their top-selling cocktail Raspberry Sour features it, and it’s a showstopper. Crafting their products with unique natives and botanicals allows them to showcase what the region has to offer, which is what they are both passionate about. They hope to bring out more products in the future, all featuring local ingredients. Kelli expresses her excitement at playing around with some new flavours and we can’t wait to see what she’s got up her sleeve.
Eventide Hills
Lot 2-10 Arbouin Road TOLGA
The Spirit of Innovation Mt Uncle Distillery:
Located on the lush Atherton Tablelands of Queensland, Mt Uncle Distillery stands as a beacon of innovation and excellence in the Australian spirits industry. For over two decades, the distillery has been producing award-winning spirits that have garnered national and international acclaim. Founded by Mark Watkins, whose journey from a teenage aspiring distiller to a pioneer and master of spirits is as inspiring as the beverages he crafts, Mt Uncle Distillery continues to set new standards in the industry.
The distillery’s flagship product, Iridium Rum, epitomises its commitment to quality. This rum has been named Best Pot Still Rum at the World Rum Awards for four consecutive years, a testament to Mark’s dedication to perfecting his craft. “Creating Iridium Rum was a labour of love,” says Mark. “It’s a product that reflects our dedication to using the best local ingredients and traditional distilling methods.”
Beyond rum, Mt Uncle Distillery has also made a name for itself with its range of gins. The Botanic Australis Navy Strength Gin, for example, clinched numerous awards at the 2021 London Spirits Competition. Other award-winning gins include Botanic Australis Northern Gin, Botanic Australis Christmas Gin, and Botanic Australis Bushfire Smoked Gin, each crafted with the same meticulous attention to detail.
Central to Mt Uncle Distillery’s philosophy is the use of locally sourced ingredients. The distillery prides itself on harvesting botanicals from their own farm or nearby areas on the Atherton Tablelands. This commitment to local sourcing ensures the freshness and unique
character of their products. One key ingredient is sugarcane nectar, which Mark describes as a cross between golden syrup and maple syrup, with a distinctive minerality that adds depth to their spirits.
Among Mt Uncle Distillery’s diverse offerings, Agave Australis stands out as a new frontier in the world of spirits. As Australia’s first craft agave spirit, Agave Australis represents a bold foray into uncharted territory. This spirit, crafted from blue Weber agave hearts harvested after a five-year growth period, is a unique innovation in the Australian spirits landscape. The agave hearts are cooked in a volcanic rock pit, imparting a distinctive depth to the spirit. “The fertile and rich red soil of the Tablelands significantly accelerates the plant’s growth,” explains Mark Watkins, highlighting the unique environmental conditions of tropical northern Australia.
The distillation process at Mt Uncle combines timehonored methods with modern innovations. The agave
is harvested and then cooked to convert its complex carbohydrates into fermentable sugars. Following fermentation, the liquid is distilled in copper pots, a technique that helps retain the spirit’s pure essence while infusing it with subtle flavours. This meticulous process results in a range of agave spirits that are both unique and reflective of their Australian origins.
The Agave Australis Silver is a high-quality spirit crafted from 100% Blue Agave, distilled with purity and perfection. The Agave Australis Rested Agave Spirit undergoes a six-month maturation period in American Oak barrels, which imparts a light amber tint and enhances the spirit with subtle flavours of oak and vanilla. Additionally, the Agave Australis Aged Agave Spirit is aged for two years in American Oak barrels, resulting in a complex flavour profile with rich notes of oak, vanilla, and caramel. This spirit provides a truly luxurious drinking experience when enjoyed neat over ice.
Agave Australis boasts a flavour profile akin to tequila, making it a versatile addition to any cocktail. Whether you’re crafting a classic margarita or experimenting with innovative concoctions, this spirit adds a unique twist that elevates the drink. Mark is particularly excited about the versatility of Agave Australis, hinting at plans for a smokier version with greater complexity set to be released soon.
Mt Uncle Distillery is no stranger to innovation. Their Botanic Australis Bushfire Smoked Gin emerged from a fortuitous accident—a bushfire that ravaged a quarter of their banana plantation. The smoke-infused botanicals created a distinct flavour that customers loved. This spirit exemplifies the distillery’s ability to turn challenges into opportunities, creating unique products that stand out in a crowded market.
Looking to the future, Mark has ambitious plans for Mt Uncle Distillery. With an eye on international markets, the distillery aims to export its products to Thailand,
Singapore, and the United States. Additionally, Mark’s passion for agave spirits is leading him to explore new ventures in Mexico, where he plans to open a distillery with a friend. “We’re always looking to push the boundaries and explore new horizons,” Mark says. This expansion reflects his dedication to exploring new frontiers in the world of spirits.
Mt Uncle Distillery’s success is rooted in Mark’s creativity and relentless pursuit of excellence. With Agave Australis setting a new benchmark, Mt Uncle Distillery continues to redefine the landscape of Australian spirits.
Mt Uncle Distillery 1819 Chewko Road, Walkamin 4086 8008
Narrow Tracks: Crafting Dreams
From a small business idea to an award-winning operation, known and loved by the Cairns community, Narrow Tracks is the definition of dreams coming true.
Bec Zammit and Doug Thorpe are the dynamic duo behind the successful gin distillery, which creates unique hand-crafted spirits made with local tropical fruits and Australian botanicals.
The Queensland sugar cane used as the foundation for their spirits also serves as the inspiration behind their name; the rattle of cane trains travelling along narrow-gauge tracks to deliver the staple to sugar mills has provided the soundtrack to the Far North for generations.
It’s been an exciting year for the couple, moving their operation from a small shed in the leafy suburb of Stratford to a bigger venue to increase not just production of their established tipples but expand into new flavours. Narrow Track’s new home is a large, industrial building that has been used as a timber veneer mill for most of its life. Built in 1957, this exquisite location is bursting with history and character, not to mention, space.
With distilling taking place on site, it is the perfect venue for Narrow Tracks that delivers on Bec and Doug’s vision of offering customers a delicious, refreshing product right where the magic happens - at the source
of its creation. Housing an eclectic distillery door tasting room and bar, the venue is now open five days a week, holds regular events and hosts local food vendors.
Narrow Tracks Distilling opened its doors to the public in 2021 as the brainchild of COVID lockdowns. Unable to work in their respective industries, Bec and Doug made great use of their downtime to imagine new business opportunities – and Narrow Tracks was born.
The couple have always had a passion for travel, indulging in the food and drink culture of the regions they visit. It was this exposure that sparked the idea of starting up something of their own.
Doug explains how a lot of the inspiration behind their business comes from their travels. “Our trips revolve around finding breweries, finding distilleries, interesting places to eat, and places that take you off the beaten path,” he says. It’s a principle that continues at the distillery, itself away from the well-trodden streets of the CBD, with visitors beating their own path (albeit it a short detour from the city centre) to the venue.
“Those flavours and those things we’ve found around the world are what has inspired what we do here,” Doug adds. “From little bars in Japan to gin and tonics on the river in bars in Spain, it’s those things we remember.”
Narrow Tracks began with a focus on gin, and currently offers three small-batch variations that form the basis of their cocktails. Their Dry Gin is a traditional option that is bold and smooth - perfect for gin enthusiasts. Their Pink Gin, made with local strawberries has become a customer favourite. Lastly, their Dog Days gin is a testament to the hot, humid days of the tropical wet season. It’s a bright, fresh gin that’s perfect for the weather in the Far North.
More recently, Dogs Day came third of 750 entries, as voted by the public, in the ‘Hottest 100 Aussie Gins Countdown’. “It shows we have supporters; to have people in the public who have taken time out of the day to vote for you is really cool,” says Bec.
The couple is currently working on a new gin – there’s no doubt that this will be another fabulous creation.
Apart from their delicious gins, the couple have also delved into creating craft moonshine, separating them from others in the industry. Inspiration for this venture struck during a trip to Nashville in the US when they visited a bar named Bootleggers. This quirky bar had a wall lined with all kinds of moonshine flavours. This fun approach to creating moonshine left a lasting impression, inspiring their own foray into the unique spirit.
They offer a range of Moonshines, including Apple Pie, which pays homage to its American influence, Old-School Lemonade, an Aussie take on traditional lemonade and Rise ‘N’ Shine their take on a coffee liqueur made with local ‘broken’ coffee beans from Skybury Coffee Plantation.
Although the last few months have been dedicated to establishing the new venue, Doug and Bec are gearing up and ready to go with creating new and exciting flavours. They are also continuing work on their rum to become a more all-rounded distillery.
Doug mentions that everyone in this industry in Cairns helps each other out, so there will be more inventive takes on traditional spirits to come and they are looking forward to more local collaborations.
The location, unique venue and award winning product range make this distillery a must, either to become a regular or as part of any visit to the region.
Narrow Tracks
60-70 Magazine Street, Stratford 0478 004 033
Howling Success
Wolf Lane Distillery: Cairns’ Gin Revolution
Wolf Lane Distillery is a Cairns original, blending tropical flavours, craftsmanship, and local charm into a story that began in 2016. It all started when friends Darren Barber, Sam Kennis, and Grant Buckham opened Three Wolves, Cairns’ first small, city-style bar tucked away in a narrow laneway. The idea was simple: bring quality cocktails and an intimate, welcoming vibe to Cairns. Soon after, hospitality veterans Andrew Pare and Ben Pape joined the team, helping the group grow into what is now known as The Hospo Group, a leading force in FNQ’s vibrant bar scene.
In 2019, the team took on a new challenge: crafting Cairns’ very first gin at Wolf Lane Distillery. Housed in an historic building, the distillery draws from FNQ’s abundant local flora to create distinctive gins. The Tropical Gin, a signature spirit, features 13 botanicals, including ruby grapefruit, finger lime, mango, and macadamia. This gin, along with the Davidson Plum Gin—a tribute to the tart native fruit—has quickly earned acclaim, capturing the unique essence of North Queensland in every sip.
Accolades that Shaped a Cairns Legend
Wolf Lane Distillery’s impact was felt almost immediately, both locally and internationally. In its first year, the Davidson Plum Gin won gold at the 2019 Australian Gin Awards, setting the tone for even bigger achievements. In 2020, the distillery’s Navy Strength Gin was awarded World’s Best Navy Strength at the prestigious Gin Awards in London. “It’s an incredible feat for a small, new distillery to receive such international recognition,” notes Andrew Pare, one of the Hospo Group’s directors. The team’s efforts didn’t go unnoticed: in 2021, they were named World’s Best Bar Group, a nod to the exceptional quality and passion they bring to each project
Wolf Lane also expanded beyond gin, experimenting with premium seltzers that bring out the best in FNQ’s tropical fruit. Their mango and wild berry seltzers earned gold and silver at the 2022 Seltzer Masters in London and are now sold internationally, including in Hong Kong. This refreshing addition to the product lineup showcases Wolf Lane’s dedication to creative, regionally inspired drinks that stand out from the crowd.
Growing with Cairns: A Move to Bungalow
Initially, Wolf Lane’s production was housed within its cellar door in Cairns, where guests could enjoy tastings while the distillery whirred to life just feet away. But as demand for their award-winning gin surged, the team made the decision to move production to a larger facility in Bungalow. Here, chief distiller Rory Bayliss now oversees production, using a custom-built still to make up to 600 litres per day. This dedicated site allows Wolf Lane to meet demand without sacrificing quality, while the original location remains a much-loved tasting room and bar.
The Hospo Group HQ Wolf Lane 30 Abbott Street, Cairns
Bars with a Big-City Vibe and Local Charm
With Wolf Lane flourishing, The Hospo Group has continued to bring new experiences to Cairns. They opened Flamingos Tiki Bar in 2018, a rum-forward, Polynesian-inspired venue filled with colourful cocktails and tropical flair. Next came The Fox in Stratford, an after-work staple that’s equally loved for its charcuterie boards, wines, and cosy atmosphere. In 2023, the team ventured north to Palm Cove, opening Cabana Bar, a beach-inspired retreat where tequila reigns supreme. Each of these venues reflects The Hospo Group’s signature approach: high-quality drinks, warm hospitality, and a welcoming space that feels like home
Taking Cairns’ Spirit to the World
Part of what makes Wolf Lane and The Hospo Group so special is their commitment to celebrating FNQ’s ingredients and culture. Each spirit tells a story, crafted with local botanicals that make every sip taste like the tropics. Their Barista Coffee Liqueur, a collaboration with Jacques Coffee from the Atherton Tablelands, is a perfect example of how they keep things local, as is their use of Daintree vanilla in several products. You’ll find their award-winning bottles in major retailers like Dan Murphy’s, Liquorland, and BWS, as well as at their own venues and tasting rooms.
The Hospo Group’s success is a testament to the power of great flavours, regional pride, and a team that’s as passionate about what they do as they are about the place they call home. In a city known for its beautiful landscapes and warm community, Wolf Lane Distillery and The Hospo Group have created a taste of FNQ that’s as unforgettable as the scenery itself. So next time you’re in Cairns, follow the laneway to Wolf Lane, raise a glass, and toast to the tropical gin revolution happening right here in Far North Queensland.
The Real Beer Up Here:
A Tour of FNQ Craft Breweries
Craft beer is experiencing impressive growth in Australia, where the market is valued at over $160 million and projected to grow by 5% annually. While the modern craft beer movement took root in backyard brewing experiments, FNQ’s love of beer has a much older history. In a region dotted with historic pubs—like the Exchange Hotel in Mossman, built in the early 20th century, and the Court House Hotel in Cairns, known for its colonial architecture— beer has long been central to FNQ’s social life. These heritage pubs have been important gathering places, serving locals and travellers alike who seek an authentic experience alongside a cold drink. This legacy is the foundation for today’s thriving craft beer scene, where FNQ’s innovative brewers craft distinctly regional brews with an eye to both tradition and taste.
Modern breweries like Hemingway’s have capitalised on FNQ’s storied beer culture, building spacious venues in Port Douglas and at the Cairns Cruise Liner Terminal. With 50 taps and 20 different beers, Hemingway’s pays homage to the regional brewing heritage by creating award-winning brews that reflect FNQ’s unique climate and culture.
Meanwhile, Coral Sea Brewing Company has established a reputation with its taproom tucked into Cairns’ Bank Lane. Here, a strong core range of hop-forward ales and a refreshing wheat ale honour FNQ’s climate while adding a contemporary twist. Coral Sea’s Oktoberfest specialty beers and IPAs bring tropical notes that appeal to locals and tourists alike.
Founded in 2015, Barrier Reef Brewing Co. in Aeroglen combines high-quality ingredients, local water, and expert techniques like dry hopping to create beers with robust, balanced flavours. From their taproom, Cam and Caroline proudly share their four core brews, which have become fixtures in venues throughout the region.
Billy Cart Brewing Co. near Atherton is helmed by Matt Bradford, a longtime beer judge and former CSIRO
ecologist. Since co-founding the brewery with his partner Margaret Barker, Matt has focused on creating balanced, high-quality beers suited to FNQ’s tropical heat. With the knowledge gained from years of competition, Billy Cart crafts brews that seamlessly blend tradition with innovation.
Macalister Brewing Company, founded by former science teacher and brewer Rob Callin, was launched in 2017 and quickly won the public’s attention, receiving Best New Brewery at the 2018 Australian International Beer Awards. Rob’s scientific background informs his approach to brewing a range of beers, from light lagers to rich porters, all served up at a popular taproom with views of the lush Smithfield landscape.
The newest addition, Copperlode Brewing Co., opened in 2023 in Edmonton. This brewery brings the authentic taste of FNQ to each pint by using water sourced from Copperlode Dam and locally inspired ingredients. Notable brews like River Lizard Lager and Red Dust Draught reflect the essence of the region, while its relaxed tavern invites patrons to enjoy “the real beer up here” in an atmosphere that’s as refreshing as the beer itself.
In conclusion, FNQ’s beer culture is built on a rich history of iconic pubs and has evolved with a vibrant craft beer scene. Each of these breweries taps into FNQ’s unique heritage, offering innovative, tropical-inspired beers that make this region a must-visit destination for beer enthusiasts.
Every Beer Tells a Story:
Hemingway’s Brewery
Far North Queensland is bursting with copious amounts of talent and innovation when it comes to craft brewing. Craft beer production has increased exponentially in the Far North over the last 10 years with Hemingway’s Brewery FNQ becoming an icon in the industry.
Hemingway’s story starts innocuously enough with two Port Douglas fishermen, Tony Fyfe and Craig Parsell. With a keen interest in craft beverage production, the pair felt Port Douglas was lacking a suitable place to kick back with a few beers after their fishing trips.
This heralded the birth of Hemingway’s in Port Douglas in
2016, followed by their Cairns venue in 2018. Fast forward to 2024 and we chat to head of hospitality for both locations, Roman Haslinger. “The idea was always to have our own product, something special, something different,” says Roman. “Even our menu is designed so each of our dishes has a beer in mind to suit it.”
From the start, Hemingway’s has been providing locals and tourists with expertly crafted beers, as well as some phenomenal pub-style food that pairs beautifully with their brews. Both breweries are fantastically located: the Port Douglas venue overlooks the Crystalbrook Superyacht Marina and the Daintree rainforest, while the Cairns brewery sits on the edge of Trinity Inlet, residing in the heritage-listed wharf terminal building. With spectacular views of the water, it is also the larger venue of the two, at 1400 square metres, boasting a spectacular brewery section and breezy outdoor seating.
Founded on the idea of sharing the love of great stories and great drinks with mates, Hemingway’s is the perfect place to come together and enjoy the two.
both Hemingway’s venues are designed to encourage socialising, with long picnic tables where people from all kinds of backgrounds can mingle and share stories. The idea resembles the beer gardens in Germany, where large tables are used to bring people from all walks of life together.
He relates this to Oktoberfest when Germany essentially hosts visitors from across the globe. “You’ll never learn how to say cheers in as many languages in one day as you do in Oktoberfest,” he says warmly. Similarly, in the vibrant tourist hub of Cairns, he expresses the excitement he feels when he hears the multitude of languages used by tourists mingling at the venue having travelled here from all corners of the world. “The more we can get together in a setting where we can appreciate different cultures, the better it is for the world in the long run,” Roman adds.
Both venues are equipped to host all kinds of events, with their Cairns brewery able to host 800 guests. “Versatility is where it shines,” Roman reflects, on seeing the space transformed into a massive nightclub, a grand dining hall and a host of other things in between. They are also known for hosting an array of in-house happenings. Hemingway’s in Cairns holds an annual Craft Beer Festival in May , inviting other local breweries to showcase their products. Festival of Spirits, a showcase of local spirit production in June, shines a light on local gin, whiskey, vodka, rum and tequila. Last, but not least, is Oktoberfest, a favourite for Roman, where guests will enjoy traditional Germanstyle food, and beers specially brewed for the occasion. Hemingway’s Port Douglas is also known for its events with inclusion in the annual Port Douglas Carnivale program.
Storytelling can be seen in each beer, with brew names attributed to iconic places in Far North Queensland. For example, the Three Falls New England IPA refers to Ellinjaa, Zillie, and Milla Milla Falls, the three waterfalls on the Atherton Tablelands that make up the golden triangle. This thirst-quenching beer ties in nicely to the waterfalls and nature of the surrounding region. Each beer tells a story, not just by name and flavour profile, but with captions on the beer menu and printed on take-away cans that outline the story behind their creation.
Roman has been with Hemingway’s for four years and, referring to his own German roots, states, “Beer is a beverage, beer is nutrition, beer is libation, and it’s a refreshment. Beer is part of a culture.” Drawing on his previous experience in Germany, Roman’s goal with Hemingway’s is to create a social atmosphere where beer brings people together. The beer gardens at
Roman explains his passion for hosting these events each year comes from a desire to give back to the community. “We are proud to be here, we are proud to be part of the community, so we want to give something back.”
Community, diversity, multiculturalism, cuisine, and tales of fishing - who knew so much could come from the humble beer. Cheers!
Hemingway’s Cairns
Hemingway’s
Macalister Brewing Company
For the love of beer
Located in Smithfield at the base of the stunning Macalister Range, Macalister Brewing Co. offers an engaging experience for beer lovers. Established in 2017, this familyowned microbrewery has become a beloved spot in the Cairns region, known for its handcrafted beers and welcoming atmosphere.
Founded by Rob Callin, Macalister Brewing Co. was born from a passion for brewing that started in local homebrew competitions. Rob, originally an industrial chemist and high school science teacher, turned his hobby into a professional endeavour. After winning state and national homebrew competitions, he pursued a Graduate Diploma in Brewing Science at Federation University. With the steadfast support of his wife, Rachel (known as Hoppy), he opened the brewery. This journey of dedication and love for beer is reflected in every pint served.
Macalister Brewing Co. prides itself on a diverse selection of beers, all brewed in-house by a team of skilled brewers. The team combines extensive knowledge and experience in brewing to craft high-quality beers. Their passion and expertise ensure that each beer is brewed to perfection, maintaining the highest standards of flavour and consistency.
The brewery features a modern 3500 litre brewhouse and a bar area equipped with 12 draft taps, including an English handpull tap for traditional ales. Their offerings include a range of styles to cater to various tastes, from crisp lagers and hoppy IPAs to rich stouts and refreshing pale ales. This commitment to quality and variety ensures that every visit is a new and enjoyable experience for beer aficionados.
Initially housing fermentation tanks, a small ‘tap room’ style bar, and seating for around sixty, the brewery has expanded over the years. It now accommodates 200 customers, holds 700 kegs of beer on site, and distributes its products to over 40 venues around Cairns.
The brewery’s venue is designed to be inclusive and family-friendly. With a 200-seat capacity, the space is accessible and welcoming, providing easy level access for wheelchairs and ample parking.
Regular events, such as trivia nights, live music, and comedy shows, keep the atmosphere lively and engaging. Additionally, the brewery hosts a rotation of Cairns’ best food trucks, offering delicious meals to complement the excellent beer. These food trucks are on site from noon on Thursday, Saturday & Sunday, and
from 4pm Wednesday and Friday, providing a varied culinary experience to patrons. Their calendar is packed with activities, ensuring there’s always something exciting happening at the brewery.
Providing the freshest beer possible is a high priority for Rob. They do not pasteurise or add preservatives to their beer, focusing on refrigerated local distribution to ensure freshness. “We’re here for Cairns, and to deliver the best beer,” Rob says, wanting the venue to maintain its size and continue providing fantastic beer to the community.
The extra space at the venue has allowed them to host events such as music bingo, live comedy, and even private parties, including weddings. “It’s a great space for people to host a party and unlike home parties we tidy up the mess afterwards!!” Rob laughs.
While their specialty is traditional craft beers, they enjoy getting creative. Rob points to a smaller tank, a ‘mini brewery’ that produces limited-edition specials such as their Anzac biscuit beer, brewed annually for Anzac Day with coconut, toasted oats, and treacle.
A recent addition to their offerings is takeaway cans, ideal for camping and outdoor activities. These cans are easily crushed, recyclable, and exclusive to the venue.
Macalister Brewing Co. is more than just a brewery; it’s a community landmark where passion for craft beer meets a warm, inclusive atmosphere. Whether enjoying a quiet pint, attending a lively event, or simply soaking in the scenic views of the Macalister Range, this is a place where great memories are made.
The Quest for Beer Continues
A guide to some of the oldest pubs still serving in the Far North
Cairns, as a settlement, was founded in 1875, Port Douglas in 1877, Atherton in 1885, and Cooktown, the fractionally older sibling, in 1873, giving rise to a question 150 years in the making - where to get a coldie? This region, much of which remains unravaged by the destruction of progress, boasts some of Australia’s finest and oldest country pubs, with over 50 falling into our definition of heritage, having opened their doors before the middle of the last century.
Join us as we explore the Far North and drop in on a few of our favourite ‘places of interest’ as we go in search of where to get the real beer up here!
COOKTOWN HOTEL –COOKTOWN (1874)
The Cooktown Hotel, affectionately known as The Top Pub or ‘The Toppie,’ is a beloved landmark in Cooktown. Built in 1874, this historic pub has survived numerous cyclones and remains a favourite for both locals and travellers. Known for its welcoming atmosphere and icy cold beers always on tap, it epitomises the true Queensland pub experience with its strong sense of mateship. In the 1920s, it gained a reputation as the ‘racing man’s pub’ due to the local turf club holding their monthly meetings there. Originally called the Commercial Hotel, it was renamed the Cooktown Hotel in 1982, continuing its legacy as a central hub for community gatherings and socialising. A great venue for meals, beers, and live music, one of their events that brings people from all over is the Hog Hunt. Held every October, it has become a huge success at curbing feral pig numbers in the area ... and a much-anticipated ‘Toppie’ event.
LION’S DEN –ROSSVILLE (1875)
A trip to Cape York isn’t complete without stopping into the Lion’s Den Hotel in Rossville. The quirky, iconic pub is one of Queensland’s oldest, continuously operating hotels still in the original building, remaining almost unchanged from her beginnings in 1888 when she serviced the tin and gold mining trade. These days she is the pitstop for travellers heading north, with campgrounds and many tour groups also taking advantage of their ‘glamping’ accommodation options, and joining with the locals for live
music events held throughout the year. The name came about from a tin mine called the Lion’s Den close by, when a stowaway named Daniel was seen standing at the mine’s entrance, the owner commented ‘It’s Daniel in the Lion’s Den’ as a joke and it stuck as the name for both the mine and the hotel. Over the years the owners have continued to add to the Lion’s Den theme with their quirky décor to enjoy along with a great pub meal and a beer.
THE GARRADUNGA HOTEL – INNISFAIL (1888)
Just a ten-minute drive north of Innisfail, nestled amidst sprawling cane farms, you’ll discover The Garradunga Hotel. Originally known as the Cane Cutters Hotel when it was built in 1888, this historic pub has since become famous for its resident ghost, Athol. Many locals have encountered Athol, and curious tourists flock to the pub, hoping for a spectral sighting. Affectionately dubbed ‘The Garra,’ the hotel has weathered its fair share of disasters. It burned down and was rebuilt in 1935, and Cyclone Larry ripped off its roof in 2006. Fortunately, the 1935 rebuild included a cement-reinforced ceiling and a beer garden, allowing the beer to keep flowing even during repairs. A charming spot for travellers, The Garradunga Hotel offers unpowered campgrounds and rooms within the pub itself. Open seven days a week, it serves up classic pub dinners from Thursday to Sunday and lunch on weekends. Sundays are a particular highlight, with live music in the beer garden all day, making it the perfect day to soak in the local atmosphere.
YUNGABURRA HOTEL – ATHERTON TABLELANDS (1910)
Yungaburra Hotel is an exquisite federation building showcasing the architecture of the early 1900s, renowned in FNQ for her beauty and preservation of times gone by. When the Williams family heard the railway was coming to town in 1910, they bought the land opposite the station house site, pulled down their ‘shanty pub’ and built Lake Eacham Hotel. The name changed when the township name changed to Yungaburra. Stepping into the ballroom you can envision people dancing the night away, with the staircase, stained glass windows, and chandeliers. Queensland’s youngest female publican at 16, Maud Koeh, loved that room, and locals have seen her ghost on the stairs or witnessed flickering lights coming down them. Maud is known to roam both the hotel and the township itself. The hotel has remained within the Williams family, proudly preserving their family’s, and the township’s, history within the walls of the grand old girl. You can stop in any time for hearty pub meals, live music events, even play bingo in the ballroom! Hotel rooms are available, too, if you hope to catch a glimpse of Maud!
POST OFFICE HOTEL – CHILLAGOE (CIRCA EARLY 1900S)
A popular tourist destination on the ‘Wheelbarrow Way’ is Chillagoe, for visiting remains of the smelter, the Mungana Caves, and having a cold beer at the pub with a marble bar where visitors have written all over the walls. The Post Office Hotel was built by business tycoon Edward Torpy in 1900. He was involved in mining, racehorses, and hotels; in fact, his horse Piastre won the Melbourne Cup in 1912. He moved his Mt Garnet Hotel to Chillagoe in 1910, replacing the original building. In May 1923, a fire next door burnt her (and three other buildings) to the ground, but Torpy had a new hotel built and reopened by November, with the now-famous bar made from Chillagoe marble. Today, the Post Office Hotel has signatures on the walls from locals and travellers from all over the world, as well as the old station signs hanging from the ceilings. A covered playground and beer garden make her the perfect spot for a cold beer and hearty pub feed.
RED BERET HOTEL – REDLYNCH (1926)
The Red Beret, a beloved landmark in Redlynch, has a storied history and a character as vibrant as its name. Built in 1926, this iconic pub was originally known as The Redlynch Hotel. It was the town’s second hotel, constructed opposite the site of the old Terminus Hotel, which had tragically burned down in the early 1920s. Most locals believe the railway town of Redlynch was named in honour of the Irish construction foreman, ‘Red’ Lynch, a well-loved figure among his peers. The origins of the pub’s current name, the Red Beret or ‘The Hat,’ remain a bit of a mystery, adding to its charm and allure. Today, stepping into the public bar of the Red Beret is like stepping into a living museum of the town’s history. The walls are
adorned with caricatures of locals past and present, as well as sporting legends, set amidst historical photographs of the township. Mateship is alive and well at ‘The Hat,’ where you might even spot the real-life counterpart of one of the caricatures enjoying a cold beer beneath their illustrated likeness. Despite recent renovations, the Red Beret has retained its classic Queenslander charm, featuring open verandas and decks perfect for relaxing with friends. Whether you’re sharing a beer in the pub or enjoying a family-friendly meal, the Red Beret offers a welcoming atmosphere that harks back to the camaraderie of Red’s day.
THE GRAND HOTEL – (1936)
Whilst this bar isn’t as old as the others featured, ‘The Croc Bar’ is as iconic as Crocodile Dundee for FNQ pubs. Since opening the doors in 1926 on the corner of McLeod and Shield streets, their crocodile-themed décor and artefacts have been a drawcard for tourists, and the locals have always loved a cold one right in the heart of the city. The outstanding feature of ‘the Croc’ is the bar itself, a hand-carved wooden crocodile complete with an open jaw and teeth so you can have your photo taken with your head in the jaws of a crocodile. The walls and ceilings are covered with crocodile skulls, skins, and, of course, teeth, along with images of crocodiles being caught, along with Croc Dundee himself. Slotted between these are a plethora of historical photos and artefacts from Cairns in the early 1920s, with floods, cyclones, and more all recorded on the walls. Offering pub classic meals in the renovated bistro, you can take their famous 2kg Parmy Challenge, if you’re keen!
Cairns
P02035
Photographer
Alfred Atkinson
Welcome to Tropical Wine Country
Think wine, and you probably picture rolling vineyards and grape-heavy vines. But in Far North Queensland (FNQ), winemakers have rewritten the rules by turning to the tropical fruits that thrive in their warm, humid climate. Here, grapes don’t stand a chance against the heat and rainfall, but fruits like mangoes, lychees, and Davidson plums flourish, giving rise to some of Australia’s most exciting and unexpected wines.
Why Tropical Fruit Wins in FNQ
FNQ’s weather—hot, humid, and unpredictable—makes grape growing a challenge. Traditional grape varietals like Shiraz or Chardonnay just don’t get the steady, controlled conditions they need. But while grapes might be out, tropical fruits are abundant. These local fruits are not just a substitute—they bring bold, natural flavours and endless possibilities for winemakers.
In the hands of FNQ’s winemakers, tropical fruits are transformed into vibrant, flavour-packed wines. And they’re not just fruity or sweet, either. The tropical wine scene here has evolved to produce everything from dry mango wines to sparkling lychee blends, putting FNQ on the map as a region with more than just beaches and rainforests.
Meet the Wineries
Shannonvale Tropical Fruit Winery: Where Organic Rules
At Shannonvale Tropical Fruit Winery, organic farming is at the heart of everything they do. Located near Port Douglas, Shannonvale uses single-fruit, organic wines that capture the pure essence of fruits like mango, lychee, and passionfruit. But don’t expect sticky-sweet fruit juice in a bottle—Shannonvale specialises in dry tropical wines.
Their Black Sapote Fortified Wine is a must-try, with rich, chocolate-like notes that set it apart from anything you’ve tasted before. By focusing on organic practices and keeping things simple, Shannonvale’s wines are all about the fruit, offering a clean, genuine flavour that reflects the beauty of FNQ’s tropical environment.
Murdering Point Winery: Bold and Experimental
Further south in Silkwood, you’ll find Murdering Point Winery. Here, innovation meets tradition with wines made from native fruits like Davidson Plum, Lemon Aspen, and Jaboticaba. Known for their tropical fruit liqueurs and ports, Murdering Point creates bold, flavourful wines that are totally unique to FNQ. Their Davidson Plum wine is tart and deep, making it a perfect alternative to a robust red wine, while their Lemon Aspen wine offers a citrusy hit that’s light, refreshing, and ideal for a tropical summer day. If you’re into trying something that pushes the boundaries of traditional wine, Murdering Point should be high on your list.
Tropical Fruit Wines: Just as Good as Grapes—Or Better
While FNQ winemakers had to move away from grapes, they’ve discovered that tropical fruits can produce wines that are every bit as complex and interesting as traditional grape varietals. For example, Golden Drop Winery, located in Mareeba, has become famous for its mango wines. Whether still or sparkling, these wines are the perfect balance of sweetness and acidity—ideal for pairing with tropical dishes or enjoying on their own.
Golden Drop’s sparkling mango wine is a refreshing, bubbly alternative to a Prosecco or sparkling white, while their still mango wine offers a more laid-back, tropical vibe that pairs beautifully with light, fresh meals.
Meanwhile, De Brueys Boutique Wines offers a wide selection of fruit wines, ports, and liqueurs, crafted from everything from lychees to bush fruits. Their Lychee Wine is delicate and floral, making it a perfect match for white wine lovers who enjoy something a bit out of the ordinary. De Brueys has taken home awards for their ability to craft high-quality tropical wines, proving that FNQ isn’t just a novelty wine region—it’s a serious contender.
Supporting Local, Sustainable Agriculture
FNQ’s tropical fruit wineries are more than just tourist attractions—they’re deeply connected to the region’s agriculture and sustainability efforts. Many of the fruits used are grown on-site, making these wineries a true farm-to-bottle experience. Supporting the local farms ensures that the region’s agriculture thrives alongside the wine industry.
In this way, FNQ’s wineries aren’t just producing great wines—they’re helping to support the local economy and preserve the environment. This approach makes wine tourism in the region a sustainable, eco-friendly experience.
Tropical Wine Tourism: Sip in Paradise
As food and wine tourism grows, these tropical fruit wineries have become major stops on FNQ’s tourism map. Visitors can experience tastings set against the backdrop of lush rainforests and tropical gardens, all while enjoying wines that can’t be found anywhere else.
Whether it’s a tour through Golden Drop’s mango orchards, or a tasting of Murdering Point’s experimental tropical liqueurs, FNQ’s wineries offer more than just great wines—they offer an immersive tropical experience that connects visitors to the land and the culture of this extraordinary region.
The Future of FNQ Winemaking
With tropical fruit wines, FNQ is carving out a niche in the wine world, producing innovative, world-class wines that highlight the region’s natural beauty and agricultural strength. As these wineries continue to experiment and evolve, there’s no doubt that Far North Queensland is becoming one of Australia’s most exciting new wine regions.
So, the next time you think of wine, remember: the tropics aren’t just for holidays—they’re for wine, too.
Golden Drop Winery Bottling sunshine
Golden Drop Winery
227 Bilwon Rd, Biboohra 4093 2750
There is a legend, or a myth, or allegory that each and every mango holds inside a little bit of the sunshine that went into creating it. The reality may be somewhat more prosaic, but it is nevertheless conceivable that each and every one of these “king of fruits” does encapsulate the heart of the tropics - a tasty, sweet, refreshing fruit that could arguably be the ambassador for Far North Queensland each with its own little golden sunbeam inside.
As the sun begins its slow descent in the peaceful countryside of Biboohra on the Atherton Tablelands, its rays compete with the mangoes for the spotlight. The mangoes, however, steal the show, outshining the sun not just in brilliance, but in sheer deliciousness.
With this in mind, it is perhaps easy to see why back in 1975 Charlie Nastasi and his sons, Sam and Dino, planted 3,600 mango trees. From those modest beginnings, the farm has flourished to include 17,000 trees, expanding in part, to make room for citrus and dragon fruit that feature in their exquisite liqueurs.
Driving through the gates of the expansive 100-hectare Golden Drop Winery Farm, one can’t help but feel a sense of grandeur. Seventeen thousand mango trees, dressed in their verdant best, all in neat lines emanating from the long driveway, standing tall and proud, welcoming you into this remarkable haven sought by locals and tourists alike in their quest for gold.
The trees lining the driveway are meticulously trimmed, presenting an awe-inspiring uniformity. It’s like an immense work of art, all sculpted by a diligent, multi-generational family. The resulting produce is quite literally the fruits of their labour.
“Every crop has its highs and lows,” says Grace Parker, Charlie’s daughter. “Sometimes there’s so much produce that it becomes a challenge to sell it all. We really hated seeing it go to waste.”
As demand and prices in southern markets dwindled, Charlie had a stroke of genius. He saw an opportunity to transform the surplus into a new venture that would add value to the farm and create jobs for future generations.
Thus, Golden Drop Winery was born. The boutique winery, aptly named, bottles the essence of Tropical North Queensland sunshine. Following the passing of patriarch Charlie, his devoted family have continued to nurture the niche market he envisioned, expanding into wholesale, retail and tourism.
Sam and Dino, their wives Jackie and Maria, and Charlie’s wife Lucy all reside and work on the farm, and along with Grace, are involved in the dayto-day operation of the winery and farm.
The winery started in 1999 with three types of wine — dry, medium and sweet. Now, their range includes sparkling mango wine, mango port and a variety of liqueurs, such as mango cello, a range of citrus cellos (lemon mandarin and lime) and a dragon fruit cello.
The farm operates a cellar door for tastings and sales. Tastings are structured, much like any cellar door and guide visitors through the various flavours and taste profiles of the wines and cellos produced on site.
“We chose four mango varieties for their sweetness: Kensington Pride (commonly known as Bowen), Australian Kensington Red, Kiett and Pearl,” Grace explains. “The Kensington varieties are used for our wines.”
One taste of Golden Drop’s offerings and you’ll be hooked and it is well worth returning often to see the farm in all its seasonal glory.
Golden Drop also operates a cellar-door-style shop at the Kuranda markets, with tastings available daily.
“We love seeing locals and are committed to supporting local businesses,” Grace continues, gesturing to the many local food products on display at the farm cellar door.
“With more people choosing to support local, we’re seeing an increase in restaurants buying and promoting regional produce, just as we do. Our products are a true reflection of this area, and we hope to encourage restaurants in Cairns, the northern beaches and beyond to showcase them.
“Our mangoes are available in supermarkets across Australia, and some of our premium produce is in high demand overseas.
“We’re also excited about local initiatives such as Tablelands to Tabletop, which supports local farmers,” Grace adds.
The farm is a tribute to a hardworking farming dynasty and visiting provides an insight into diversity and innovation. Golden Drop Winery does indeed bottle sunlight, so you can raise your glass and celebrate a taste of the tropics.
Shannonvale Tropical Fruit Winery:
Wine Odyssey
Tropical North Queensland is without doubt the home of the iconoclast. What is fundamental elsewhere often finds itself overturned when scrutinised in conjunction with heat and humidity. This rebellion is not just a state of mind; this area of the world has its own ecosystem, from unique fruits to unique critters. The occupants of this paradise are frequently confronted by the antithesis of the moribund that permeates colder climes. With that in mind, it is easy to see, or even feel, the jolt in what passes for viticulture in the tropics, embracing what grows in abundance here as opposed to the product of all those boring vineyards more readily associated with winemaking in temperate climates.
Shannonvale Winery is one such discordant enterprise, located just outside Mossman, a little further north than Port Douglas. It is accessible via a long road winding through cane paddocks, skirting the edges of the tropical rainforest. Even if this location did not have the curious draw of a winery, it would still be worth a visit. The cellar door is one of a kind, nestled in the Shannonvale Valley and bordering the rainforest. The winery is also based here, as are the accommodations for this small family business. The Woodall family has owned this 20-acre site for more than two decades. It opened to commercial production in November, 2003 and the cellar door is open for tastings six days a week. The boutique style of the premises is delightful, but the overwhelming sensation is drawn from the lush rainforest greenery and sheer volume of nature. Insects compete with flitting birds, which in any other part of the world would be revered as a rarity or exotic import. This is a lot to take in, but the down-to-earth greeting from Hamish, the winery dog, brings a sense of calm. This isn’t a place where visitors can sneak by unnoticed; every arrival is a significant event.
Like all cellar doors, the tasting room is the centrepiece of the experience, in this case, a quaint outdoor area. A shaded lean-to structure, furnished with bench seats and tables, adorned with relics of a bygone agricultural era, connect to the site’s history .
Tastings are delivered with suitable aplomb by Trudy, the matriarch and winemaker of the family, or by Laza, the youngest of the Woodall family team. Tastings are formulaic and well-crafted, and really the only way to be introduced to tropical fruit wines. However, they need to be approached without preconceptions. A sign on the way in, placed there many years ago, starts the process of managing visitors’ expectations declaring: “No, it’s not sticky and sweet.”
The theatre of it all is captivating. The order of tasting and insight into each variety has been perfected over the years. Trudy and Laza have distinct styles, but both exhibit an abundant love for wine.
Their passion for winemaking preceded their commercial endeavours. Trudy is quick to dispel any notion of pretentiousness. “We don’t consider ourselves ‘wine connoisseurs’,” she clarified, “just wine lovers.”
Like many small producers, the Woodalls transitioned to commercial production after years of amateur experimentation. “We still make wine that we want to drink,” Trudy adds with a smile.
For each tasting, wine bottles are arranged, and glasses distributed, so that the ritual can begin. Trudy explains: “It’s too wet for grapes here in the tropics, so we make wine from tropical fruit.”
“We have six main table wines, four dry, two sweeter — and four fortified wines in port style,” Trudy elaborates.
“The first is a dry mango,” she continues. “People often expect sweetness, but this is a dry wine.
“People find it easier when we talk about food pairings rather than compare them to grape varietals.”
Next up is a ginger wine, which Trudy describes as ‘light and ideal for pairing with Asian dishes’ Far removed from the heavy, syrupy ginger wines of festive yore, Trudy says, “It is easy and complementary.”
Trudy confirms, “The usual reaction with these unique fruit wines is astonishment. Visitors come with their own preconceptions. Our wines challenge those categories.”
The list continues with a unique jaboticaba wine, a dry tropical red. The fruit, grown locally, is not widely known.
Laza’s description is whimsical: “It tastes a bit like cherry, a bit like grape, but mostly like jaboticaba!”
Passionfruit is next in line; its taste leans towards a dry riesling, but like most others, it defies simple categorisation. Trudy explains that jaboticaba and passionfruit are the most popular of their offerings, the two most interchangeable with grape wine for food pairings. “If you head to dinner with a bottle of each, you will have most bases covered,” she says.
Lychee, the final table wine, is reminiscent of a gewürztraminer, its taste delightfully counterintuitive. The fortified wines follow. Kaffir lime is a citrus revelation, ideal for cocktails, while the fortified lychee contrasts smoothly, a yin to the earlier wine’s yang.
Shannonvale’s crowning glory is its fortified black sapote. The serving advice offered is both humorous and profound: ‘Drink it alone, facing a wall!’ It is extraordinary and needs no accompaniment. There are reported to be over 15 distinct flavours detectable in this remarkable dessert wine, ranging from chocolate, licorice and figs, to vanilla, caramel and cinnamon. The tasting typically concludes with either black sapote or chocolate. The chocolate fortified wine is also remarkable, but black sapote is often declared the narrow victor.
The tastings are an event; explanations are captivating, and the stories of the fruit, locations, techniques and pairings are informative. “This is how we convert people,” Laza says, a smile playing on his lips. Indeed, many visitors are thoroughly won over.
Laza points out an obvious difference in the complexity of Shannonvale’s production. “We have many base fruits to work with, achieving many styles and outcomes across all fruit varietals. Traditional grape wineries, on the other hand, only ever work with one fruit!”
Whether from grapes, trees, shrubs or fruits — whether a concoction from an eccentric uncle’s shed or one of Queensland’s most lauded tropical wines — we should abandon any trace of snobbery. Embrace what suits the moment, the meal, the climate. This journey, like our adventure, is well worth undertaking. It only proves the sheer folly of dismissing such worthy contenders for the title of ‘wine’ and how fortunate we are to have such innovation and achievement right here in Far North Queensland. If you haven’t been there, go. If you have, go again!
Shannonvale Tropical Fruit Winery
The Flourishing Breweries, Distilleries, and Wineries of Far North Queensland
Far North Queensland is renowned not only for its breathtaking landscapes and vibrant tourism but also for its thriving craft beer, spirits, and fruit wine scene. The region boasts a variety of breweries, distilleries, and wineries, each offering unique flavours and experiences that reflect the tropical charm and adventurous spirit of FNQ. This article explores the notable brewers, distillers, and vintners shaping the beverage landscape in this part of Australia.
Breweries
Barrier Reef Brewing Co.
Barrier Reef Brewing Co., situated in Cairns, is a key player in the FNQ brewing scene. Known for its innovative approach to brewing, Barrier Reef Brewing produces a range of beers designed to complement tropical locations. Their beers, such as the Two Turtles Pale Ale and Hazy Days Lager, are unfiltered and made from natural ingredients, echoing the brewery’s commitment to preserving the natural beauty of FNQ. Tap room bar operates Thursday, Friday and Saturday often with catering on Fridays. Beer available onsite, and through local stockists and bottleshops.
2/17 Johnston St, Stratford www.barrierreefbrewing.com.au
Billycart Brewing Co.
Coral Sea Brewing Co.
Based in Cairns CBD, Coral Sea Brewing Company is celebrated for its vibrant and refreshing beers. With a focus on creating beers that complement the tropical climate of FNQ, Coral Sea Brewing offers a variety of styles, including their signature Tropic Pale Ale and Tropic Lager. The brewery accommodates a friendly tap room bar open 7 days. Beer available onsite, and through local stockists and bottleshops.
Bank Lane, Cairns City www.coralseabrewing.com.au
Hemingway’s Brewery
Billycart Brewing Co., located in Atherton, is one of the newer additions to the FNQ brewing scene. Known for its small-batch, handcrafted beers, Billycart Brewing offers a range of unique flavours that reflect the local terroir. Their brews, such as the Pale Ale and Uber Crisp, have quickly gained a loyal following. The brewery’s commitment to quality and variety has made it a notable player in the regional craft beer market. Open Thursday through Sunday, food trucks visit on regular rotation. Beer available onsite, and to takeaway.
65 Tolga Rd, Atherton www.billycartbrewing.com.au
Copperlode Brewery Co.
Situated in an industrial unit in Edmonton, within sight of the picturesque landscape of Lamb Range, on the south side of Cairns, Copperlode Brewery Co. offers a unique craft beer experience. This quirky boutique brewery prides itself on producing small-batch beers with distinctive flavours including River Lizard Lager and Red Dust Draught that embody the essence of FNQ’s natural resources, exploiting the brewery’s proximity to the pristine waters of the Copperlode Dam. Open Thursday through Sunday, food trucks and takeaway delivery are available. Beer available onsite, and to takeaway.
1b Hargreaves St, Edmonton www.copperlodebrewing.com.au
Hemingway’s Brewery is a standout destination for craft beer enthusiasts in FNQ. With two picturesque locations—one at the waterfront in Cairns and another in Port Douglas—Hemingway’s offers an impressive selection of craft beers brewed on-site. Their beers, like Pitchfork Betty’s Pale Ale and Doug’s Courage IPA, showcase a commitment to quality and creativity. The Cairns brewery is set against the backdrop of the Trinity Inlet, while the Port Douglas brewery is right on the superyacht marina complex. Both provide a relaxed atmosphere perfect for enjoying a cold brew while soaking in scenic views of FNQ. Full feature article on page 118. Beer available onsite, online and through local stockists and bottleshops.
Cairns - Wharf St, Cairns City Port Douglas - Crystalbrook Superyacht Marina, 44 Wharf St, Port Douglas www.hemingwaysbrewery.com
Macalister Brewing Co.
Located in Smithfield, just north of Cairns, Macalister Brewing Company offers a quintessential Queensland experience. Set in a ‘shed’ overlooking a cane paddock, this brewery captures the essence of the region with its rustic setting and high-quality beers. Their core range includes the popular Cairns Pale Ale and School Day IPA, and the brewery also creates a number of special and seasonal beers. Macalister’s spacious, relaxed environment makes it a favourite spot for gatherings and events. A rotation of local food trucks provide the catering and regular events keep locals and tourists coming back for the excellent beers. Full feature article on page 120. Beer available onsite, and through local stockists and bottleshops
6 Danbulan St, Smithfield www.macalisterbrewingcompany.com.au
Distilleries
Devils Thumb Distillery
Situated in Port Douglas, Devils Thumb Distillery offers a range of premium spirits that reflect the tropical environment of FNQ. Their products, including the world-beating gin featuring local botanicals, a cane spirit, and a spiced rum, are all crafted with precision and care. The distillery has a bar-style cellar door, open seven days 12.00-5.00pm, and provides a great space for tastings, visiting, and events. Full feature article on page 106. Spirits are available to purchase online, onsite and through a range of local stockists and bottleshops.
1-3 Owen St, Craiglie www.devilsthumbdistillery.com
Distil on the Hill
FNQ Spirits
Based in Deeral, FNQ Spirits is another standout in the local distilling industry. Known for their handcrafted, small-batch spirits, FNQ Spirits focuses on quality and innovation. Their range includes the now infamous “Croc Piss,” a rum-inspired cane spirit, which has captured the public imagination as it embodies both the hardy Aussie spirit and ribald FNQ humour. The distillery’s dedication to using local ingredients and traditional methods ensures a distinctive taste in every bottle. FNQ Spirits currently does not have a cellar door, but their spirits are available online and through local stockists and bottleshops.
www.fnqspirits.com.au
Distil on the Hill, originally located in Kuranda, with a newly opened distillery and cellar door bar in Smithfield, just north of Cairns, is a gem in the FNQ distillery landscape. This boutique distillery is renowned for its artisanal spirits, including their award-winning mandarin gin and a range of outstanding other local infusions, including one remarkable gin featuring apple, pipi shells, and thyme. The distillery’s commitment to innovation and using locally sourced botanicals and traditional distilling techniques ensures a unique and high-quality product. Full feature on page 108. Spirits are available to purchase online, onsite and through a range of local stockists and bottleshops.
6 Maisel Close, Smithfield www.distilonthehill.com
Eventide Hills Distillery
Eventide Hills Distillery, based in Tolga on the Atherton Tablelands, is known for its handcrafted spirits that highlight local ingredients. Founded by Andrew and Kelli Smith, the distillery produces a range of gins and vodkas, including the award-winning Reflection Gin. Eventide Hills Distillery emphasises sustainability, using locally sourced botanicals. The roadside cellar door and bar exudes local charm and is set amongst the plantations and farmland that dominate the region. Full feature on page 110. Closed Mondays. Spirits are available to purchase online, onsite and through a range of local stockists and bottleshops.
10 Arbouin Rd, Tolga www.eventidehillsdistillery.com.au/
Mt. Uncle Distillery
Nestled in the Atherton Tablelands, Mt. Uncle Distillery is a pioneer in the FNQ distilling scene. Established in 2001, it is the region’s first distillery and has garnered numerous awards for its exceptional spirits. The distillery produces a wide range of products, including the Botanic Australis Gin, which features native Australian botanicals, and the Iridium Gold Rum, known for its smooth, rich flavour and Dirt Road Agave, from 100% agave grown in FNQ. The picturesque setting of Mt. Uncle Distillery, surrounded by banana plantations and coffee fields, adds to the allure of visiting. Full feature article on page 112. Cellar door is open for tasting 10.00am - 4.00pm, 7 days. Spirits are available for purchase onsite and through local stockists and bottleshops.
1819 Chewko Rd, Walkamin www.mtuncle.com
Narrow Tracks Distillery
Located on the northern outskirts of Cairns, Narrow Tracks Distillery is known for its premium, handcrafted spirits. The distillery produces awardwinning gins featuring local botanicals and also a range of ‘moonshine’ style products. The tasting cellar door and bar is located in an old (1959) timber warehouse and is a great place to visit for a cocktail. The venue often features food trucks and events. Full feature on page 114. Spirits are available to purchase online, onsite and through a range of local stockists and bottleshops.
60-70 Magazine St, Stratford www.narrowtracks.com.au
Plantation Brew Co. Sweet Potato Vodka Distillery
Plantation Brew Co. Sweet Potato Vodka Distillery, based in FNQ, is celebrated for its innovative vodka made from gold sweet potatoes grown in the volcanic soils of Eastern Queensland. The distillery works with Aussie farmers by purchasing their excess produce (which otherwise would be thrown away). Sweet Potato Vodka is known for its smoothness and distinctive taste, making it a favourite among vodka enthusiasts. The distillery focuses on small-batch production, ensuring each bottle of vodka reflects the unique flavours and maintains a premium product. The distillery’s commitment to sustainability and community involvement further enhances its appeal. Plantation Brew Co. do not currently have a cellar door; their vodka is available online and through local stockists and bottleshops.
www.plantationbrewco.com
Wolf Lane Distillery
Located in the heart of Cairns, Wolf Lane Distillery has quickly made a name for itself with its artisanal gins and liqueurs. The distillery’s flagship product, the Wolf Lane Tropical Gin, is infused with native botanicals and tropical fruits, capturing the essence of FNQ in a bottle. The range has grown to include six core spirits including an amazing Grapefruit Aperitif. Wolf Lane’s urban setting and stylish tasting room make it a popular spot for both locals and tourists to explore the world of craft spirits. The Cellar door is open for tastings Tuesday through Friday 12.00 - 6.00 pm and neatly stays open late as a cocktail bar in the evenings. Full feature article on page 116. Spirits can be purchased onsite to take away, online for delivery and through an extensive network of stockists and bottleshops.
28-30 Abbott St, Cairns City www.wolflanedistillery.com.au
Wineries
De Brueys Boutique Wines
Situated in Mareeba, De Brueys Boutique Wines offers a range of tropical fruit wines, liqueurs, and ports. Their unique offerings include wines made from lychees, jaboticaba, and passionfruit. The winery’s tranquil setting amidst lush landscapes provides a perfect backdrop for tastings and tours, allowing visitors to experience the diverse flavours of FNQ. Open seven days 10.00 - 4.00pm. Wines are available to purchase on site.
189 Fichera Road, Mareeba www.debrueys.com.au
Golden Drop Winery
giving rise to a genuinely different set of sophisticated flavours often removed from the sticky and sweet fruit from which they are derived. The winery has been frequently awarded for producing a unique taste of the tropics. Full feature article on page 124. The cellar door is open for tastings six days per week, closed Monday, and is set amongst vibrant rainforest. Visitors can enjoy personalised tastings and learn about the unique practices employed by the winery. Wine can be purchased onsite and online.
417 Shannonvale Rd, Shannonvale www.shannonvalewine.com.au
Tips for Visiting FNQ Wineries, Breweries, and Distilleries
Golden Drop Winery, located in Biboohra, is renowned for its mango wines, capturing the tropical essence of FNQ. They produce a variety of wines and cellos, including the popular Golden Mango Wine, Mango Port, and Mango Cello. The winery uses their own farm-grown mangoes which ensures a distinctive and refreshing taste. Visitors can enjoy tastings and tours, learning about the winemaking process and the history of the farm and the winery. Full feature on page 122. Open seven days in high season. Wines and fortifieds are available to purchase online, onsite and through a range of local stockists and bottle shops and through their cellar door at Kuranda Markets.
227 Bilwon Rd, Biboohra www.goldendrop.com.au
Murdering Point Winery
Murdering Point Winery, located in Kurrimine Beach, is known for its award-winning tropical fruit wines and liqueurs. The winery produces a variety of unique products, including their signature Black Sapote Port and Banana Cream Liqueur. The beautiful coastal farm location and the distinctive flavours of their wines make it a must-visit destination in FNQ. Cellar door tastings are available and wines are available online and onsite.
Open seven days 9.30am to 5.00pm. 161 Murdering Point Rd, Kurrimine Beach www.murderingpointwinery.com.au
Shannonvale Tropical Fruit Winery
Nestled in the heart of Shannonvale, just north of Port Douglas, this winery specialises in organic tropical fruit wines. Shannonvale Tropical Fruit Winery produces wines from fruits like passionfruit, ginger, lime, jaboticaba, and black sapote. Wines are crafted in a Northern European style,
Visiting the wineries, breweries, and distilleries of Far North Queensland offers a unique opportunity to explore a diverse range of beverages and enjoy the beautiful landscapes of the region. To ensure you have the best experience, here are some general tips on what to expect and how to plan your visit:
Before embarking on your journey, it’s essential to check the opening hours of the establishments you plan to visit. Some wineries, breweries, and distilleries may have seasonal hours or special events that could affect their schedule. A quick visit to their website or a phone call can save you from any disappointment. Making reservations, especially during peak times, is also a good idea. This ensures a more personalised experience and can help you avoid long waits. Transportation is a crucial aspect to consider, particularly if you plan on sampling multiple beverages. Hiring a driver, using ride-share services, or booking a tour that includes transportation can ensure that you enjoy your tastings safely. FNQ’s warm climate means you’ll want to dress comfortably. Light, breathable clothing and comfortable shoes are recommended, along with sunscreen to protect you from the sun. Staying hydrated is also important, so be sure to drink plenty of water throughout the day. Many establishments offer water alongside tastings to help with this.
If you plan to purchase wines, beers, or spirits, bringing a cooler bag can be beneficial. This helps keep your purchases at an optimal temperature, especially if you’re travelling a long distance. Additionally, engaging with the staff at these establishments can enhance your visit. They are often passionate about their products and can provide valuable insights and recommendations.
Lastly, take your time and savour the experience. Don’t rush through tastings or tours. Enjoy the beautiful surroundings, whether it’s the lush wineries, scenic brewery settings, or the tranquil distillery locations. Each establishment in FNQ has its unique charm and offerings, making it a delightful destination for any beverage enthusiast. By planning ahead and following these tips, you’ll be well-prepared to have a memorable and enjoyable experience in Far North Queensland.
CRAFT BEERS, WINES & SPIRITS IN FNQ
In Far North Queensland, the abundance of choices is simply extraordinary. Nestled between two World Heritage-listed natural wonders, this region boasts not only breathtaking landscapes but also an impressive array of local distilleries, breweries, and wineries. Each of these establishments crafts delightful beverages inspired by our unique surroundings.
To familiarise yourself with the local craft alcohol industry, we’ve included a comprehensive map and guide. This will help you navigate the rich flavours and geography of Far North Queensland.
Breweries
1. Barrier Reef Brewing Co. - 2/17 Johnston St, Stratford
2. Billycart Brewing - 65 Tolga Rd, Atherton
3. Copperlode Brewery Co. - 1b Hargreaves St, Edmonton
4. Coral Sea Brewing Company - Bank Lane, Cairns City
5. Hemingway’s Brewery (Cairns) - Wharf St, Cairns City
6. Hemingway’s Brewery (Port Douglas) - Crystalbrook Superyacht Marina, 44 Wharf St, Port Douglas
7. Macalister Brewing Company - 6 Danbulan St, Smithfield Distilleries
8. Devil’s Thumb Distillery - 1-3 Owen St, Craiglie
9. Distil on the Hill - 6 Maisel Close, Smithfield
10. Eventide Hills Distillery - 10 Arbouin Rd, Tolga
11. Mt. Uncle Distillery - 1819 Chewko Rd, Walkamin
12. Narrow Tracks Distillery - 60-70 Magazine St, Stratford
13. Wolf Lane Distillery - 28-30 Abbott St, Cairns City
Wineries
14. De Brueys Boutique Wines - 189 Fichera Rd, Mareeba
15. Golden Drop Winery - 227 Bilwon Rd, Biboohra
16. Murdering Point Winery - 161 Murdering Point Rd, Kurrimine Beach
17. Shannonvale Tropical Fruit Winery - 417 Shannonvale Rd, Mossman
