SALT CELLAR

Beach Tree Distilling Co

SENSATIONAL SPIRITS

WORDS STEVE LESZCZYNSKI

PARDON THE PUN, but it’s fair to say that spirits are high on the Sunshine Coast as the region sees a boom in distilleries emerging around the landscape. It was only a couple of years ago that the fi rst distillery opened its doors. Fast forward to 2022 and nine can be accessed from the hinterland to the coast and that number is set to increase in coming months. Here’s a quick scoot around the Coast to wet your whistle.

Woombye’s CAVU Distillery, producers of the brands Sunshine & Sons and Nil Desperandum, was the second distillery to swing open its doors and they have gone from strength to strength. The extensive range of gins, vodkas and now rum is available nationally. Locals can drop by seven days a week and kick back with a cheese platter to go through the extensive range. Head distiller Adam Chapman’s winemaking background ensures that he makes the most of the terroir so his absolute desire to use local produce is no surprise.

A recent addition to the Sunshine & Sons range is a Pineapple Parfait Gin, which he cheekily refers to as a “tooty fruity gin”. Some exceptional experimentation went on to concentrate the fl avours for this incredibly unique gin. Adam’s vision was to create the Hawaiian Hilton buffet in a glass and he’s nailed it. Refreshing pineapple is laced with passionfruit and a lime twist on close. Touched up with desiccated coconut to give the taste of a wafer and using a high vanilla bean concentrate, he has achieved a creamy mouthfeel. Best enjoyed with soda or tonic, this is one out of the box.

Adam has also created a Coffee Rum made from 50/50 rum and cold-pressed Segafredo coffee before adding double-roasted local Nutworks macadamia nuts, which have been soaked for six weeks. To wrap your lips around an ‘alcoholic malteser’, it is suggested you pour 40ml of the Coffee Rum, 40ml of a good white rum and 80g of vanilla ice-cream in a shaker. Bliss.

But rum is the thing that gets this distiller’s excitement levels pounding. The launch of Nil Desperandum is the pinnacle of the brand. What sets this rum apart from the rest is that it is Australia’s fi rst organic rum, aptly name FIRST.

Cane is organically farmed in Bundaberg before being processed at a certifi ed mill. Organic molasses being the key ingredient, Woombye water and yeast are complemented with sherry-soaked oak barrels and Adam couldn’t be more thrilled with the result. Expect to fi nd vanilla and chocolate, subtle orange, candied pineapple and dried fruits in the form of fi gs and raisins. And the best way to enjoy this debut release? Neat on ice.

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Sunshine & Sons

Sunshine Coast spirit enthusiasts can get themselves closer to the action and become CAVU members. Named the 1871 Membership after the fi rst license given to the Woombye Pub in 1871, Adam says, “The best stuff out of the barrel goes to our members.” For $1000 a year, members receive six rums and access to two parties. It seems the crew at CAVU have much to celebrate.

Closer to the coast, family-owned and Caribbean-inspired, the idea of Paradise Rum was born from a holiday in Mauritius. Based in Warana, the child-friendly venue has a full kitchen that is open Thursday to Sunday with live music on weekends. Owner Chris Clyne has circumnavigated the production process (Australian laws require rum to be aged for a minimum of two years) and he imports his aged rum (fi ve to eight years old) from the United States. Shipped cask proof (65 per cent), once it lands on the Sunshine Coast it is cut back to drinking proof on site. This aged rum is also used as the base for his Spiced Rum – easily the most popular product on the list. Distillation does occur on the premises, delivering a Classic Gin, Classic Vodka and Coconut Vodka. The latter is the second most popular item. The key ingredient is 100 per cent natural coconut, which gives a cloudy appearance and an oily, coconut aftertaste.

Although there are only fi ve products for now, Chris is planning to import a 12-year-old rum but a locally made white rum is also part of the expansion. Some momentum has also been gained and soon these products will be available in local south-east Queensland liquor stores.

Caloundra West’s Beach Tree Distilling Co has made some entrance onto the scene. A stone’s throw from Bulcock Street and starting out with two gins and a vodka, each product has

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Seabourne Distilling

already been awarded nationally and internationally. Co-founders Kirra Daley and distiller Steve Grace use sustainable practices in their production and source organic sugar cane to use as the base spirit, ensuring the products are gluten free, preservative and additive free while also ensuring that fresh, local produce is used in all the spirits. Steve, a Kamilaroi man, is also passionate about using native ingredients, so there is no doubting the quality of the result.

Check out the subtle and complex Quokka Gin, the most popular product of the three. Awarded Australia’s Best Contemporary Gin at the 2022 World Gin Awards, it is made with juniper, bilberries, and mountain pepper berries, and native botanicals including lemon myrtle, delivering delicate sweet spiced and peppery fl avours to fi nish with a subtle warmth. Serve with Mediterranean tonic and garnish with a slice of grapefruit. The Koala Gin is more aromatic and made with juniper berries plus native lemon myrtle, marshmallow leaf, lime and cinnamon. A slice of cucumber and Mediterranean tonic are the best serving partners. A two-bottle deal is available for those who hedge their bets and swing their favour between the two.

Tours are planned for the future, enabling locals to take a behind-the-scenes look. But for now, guests are welcome to swing by and build their own cheese board as they have a nibble and a relaxing beverage.

Head up to Noosaville for your next stop and fi nd Seabourne Distilling. Owner Hayden Weir says his vision was to create spirits inspired by the coast, so he head-hunted the highly regarded and awarded distiller from New South Wales’ Manly Spirits Co, Thiago Lopes, and got his man. Having previously foraged for local and coastal botanicals to use in those products, this knowledge would seem invaluable and has already proven its worth with Seabourne scooping up numerous awards locally and internationally.

If you’ve never had the chance of tasting river mint and sea parsley, you can fi nd them in the Coastal Dry Gin, which delivers a wonderful saltiness. Mountain pepperleaf is tucked in behind as you load your glass with ice and tonic for the win. For lovers of colour, the Berry Blush is the result of locally grown raspberries and sandalwood fused together with native peppermint gum – a slice of orange or grapefruit caps off a classy knock-off drink.

The most popular gin would be the aperitif beauty that is the Sunset Bitter. Coming in at a low 25 per cent alcohol, this is Seabourne’s take on Aperol and Campari. For Hayden, this is where the coastline meets the hinterland. Loaded with native botanicals, this, a slice of orange and some tonic has your Noosa River sunset sorted. But for me, I’ll have a Seabourne Negroni thank you very much. Pour 30ml of Sunset Bitter, 30ml Coastal Dry Gin and 30ml of red vermouth into a mixing glass with ice. Stir and pour into a serving glass garnished with a slice of grapefruit. Bliss!

The clean and sleek lines of the Noosaville cellar door greet guests with a relaxed yet sophisticated vibe ensuring relaxation washes over you. Check out the range, choose a cocktail off the list, grab a charcuterie or cheese board, or just go on a tour to learn more about the distillation process.

Speaking of tours, with the increased interest in spirits, why not sit back and let Josh Donohoe from Sunshine Coast Craft Beer Tours do the driving? He has an incredible knowledge of Sunshine Coast craft beer and spirit producers so leave it to him to give you an experience to remember. Go on a predetermined tour of selected distilleries or combine a mix of craft breweries and distilleries. Whatever you choose, you win.

Seabourne Distilling

Paradise Rum

WINTER WINE PICKS:

Barrel fermented sauv blanc – Hesketh Jimi’s Ferment Fumé Blanc 2021, $24 Fresh but the creamy drive and texture courtesy of the oak rolls in to add some class. A great option for Sunday lunch, this is a really enjoyable wine.

Delicacy and sophistication – Tonic Chardonnay 2020, $37 There is a delicacy and sophistication about this chardonnay with a little spring in its step for good measure. It’s akin to finishing on the balls of its feet and I just want to dance along. Excellent!

Attractive and lively – Tim Smith Mataro 2021, $42 There is a delicacy and juicy factor here. Medium to full-bodied, it’s precise and laser-focused yet it exudes so much pleasure. Attractive and lively – think dried petals with a mandarin or orange peel touch. A brilliant Barossa red.

Pure glamour – Yalumba The Virgilius Viognier 2019, $50 Swirl the glass and be attracted by the scents of fresh lemon juice, white field flowers and fresh apricots. White-fleshed peaches are a highlight and are framed by soft ginger spices as they dance across the mouth. A joyous ambiance awaits.

Local Queenslander – Storm King Wine Co Vermentino 2021, $55 Showing vitality, textural interest and wonderful savoury appeal, the mouthfeel has impressive width matched by a seemingly endless finish. Bone dry, I would happily sip this slowly as the sun slowly fades on the day.

Dripping in class – Dicey Bannockburn Pinot Noir 2019, $55 Wines like this are hard to keep in the glass as they continue to evaporate at rapid speed. What strikes me about this pinot is the balance. The fruit, weight, oak and acid are all in sync. It’s a ripping pinot dripping in class.

From 100-year-old vines – Kilikanoon Ashton Mataro 2020, $55 From the Clare Valley, it’s dense, weighty and smoky. The mid-palate is feathered with interest and texture. It’s fine and edging on powdery. Pretty scents of violets and purple flowers rise up delicately with a sophisticated charm. Big love!

HERE’S CHEERS TO SUNSHINE COAST BEER! Brouhaha Coastal Sour (4.2%) – Launched to celebrate the new Baringa brewhouse, local pineapples dominate this with a flicker of coconut. Super refreshing, this sour is made for beachside chills. Sunshine Brewery Blue Sky IPA (6.4%) – Made with galaxy and mosaic hops, this IPA is malty with butterscotch, burnt orange plus a touch of tropical passionfruit. Bitter to finish yet very refreshing. I dig it.

STEVE LESZCZYNSKI is a wine writer, wine dinner host and MC. Apart from writing for his website QwineReviews.com, Steve contributes to Halliday Wine Companion Magazine, Vinomofo, Wine Business Magazine and Grapegrower Winemaker Magazine. Steve is a passionate supporter of the Queensland wine industry. - Largest Gaming Room in Noosa - Entertainment Weekly - 3 Bars - Kids Room - Bottle Shop - TAB - Members Promotions - Courtesy Buses - Functions DRINK.

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