The Eye

A QUICK LOOK INTO THE WEIRD AND WONDERFUL, AND EVERYTHING IN BETWEEN ON LOCAL SHORES AND ACROSS THE GLOBE.

COMIC-CANS: BREWS THAT TELL A STORY

Melbourne’s Stomping Ground Brewing Co. has teamed up with Oz Comic-Con artist Wayne Nichols to create a comic-story, told through three limited edition Gipps Street Lager can designs. Nichols is also behind major projects including Marvel, X-Files and Star Wars. As a way to celebrate the Comic-Con community and current pop culture, these comic-themed cans will surely be a collector’s item in the future.

AUSTRALIAN WHISKY SOLD FOR $11,667 AUD

Great strides for Sullivan’s Cove after its American Oak Single Cask #HH0351 not only won World’s Best Single Cask Single Malt at the 2018 World Whiskies Awards, but also went on to sell for $11,667 through auction at Christie’s in London. It is thought to be the most expensive Australian whisky to ever be sold and all the proceeds went to the Alannah & Madeline Foundation. With this high price, Sullivan’s Cove is placing Australia well on its way to being aligned with the world’s top whisky producing nations. ZERO GRAVITY CHAMPAGNE

You’ve heard of astronaut food, well now there’s astronaut Champagne! Designed to allow space travellers to toast in space, Mumm has announced the launch of its new Grand Cordon Stellar Champagne, specially created for astronaut consumption in zero gravity. After the bottle is popped, the Champagne floats out in bubbles and a foamy state. Using unique glasses (also designed by Mumm), the Champagne can then be caught and stopped from floating away. The weightlessness of being in zero gravity changes the fizziness of the drink, but it also increases the intensity of the flavour. With this invention, now astronauts can celebrate the same way in space, as we do on Earth.

NO “WEY”! VODKA FROM CHEESE?

With the growing awareness of our changing climate and declining environment, more and more people are looking for ways to improve their footprint. Ryan Hartshorn, Tasmania’s 2017 Young Innovator of the Year, found inspiration from his family’s sheep cheesery. He found that whey, a waste by-product of cheese, was harmful to the environment when disposed of incorrectly. After buying a still on eBay, he taught himself how to transform whey into vodka. Within two years of its start, Hartshorn Distillery’s Sheep Whey Vodka is now sold across Australia. With this success, it is no surprise that this trend is turning global and even being researched by multiple universities in the US.