It doesn't matter what time of day it is, people of Melbourne are able to drink to their heart's content (at cocktail bars and rooftop) and eat to their stomach's delight (numerous restaurants stay open until the wee hours of the morning). Due to Melbourne's "excellent drinking problem," an increase in the number of craft brewers has occurred (of which some have been in the city over decades while others have sprung up quite recently). There are many beer bars, but we understand that not everyone appreciates beer, so there are also many wine bars to pick from.
However, a lot of Australia's best gin brands are distilled in Melbourne, giving them a leg up on the competition from outside. Both downtown and in the city's outer neighbourhoods, travellers can tour distilleries and sample spirits like vodka, rum, whisky and gin, as they learn about their creation. It's possible that some of them also feature a restaurant with fare that pairs nicely with the alcohol they sell.
Best Distilleries in Melbourne
Following is a list of some of Melbourne's most renowned distilleries. In order to help you locate the finest distilleries in your neighbourhood of Melbourne, we have developed our own list based on the above criteria.
Little Lon Distilling Co.
From its location in the Melbourne Central Business District (CBD), where it occupies the city's sole intact single-story structure, this distillery makes gin influenced by the legends of the nearby Little Lon neighbourhood. Starting in the 1850s, the region was known as a red-light district and slum, and buildings like the one Little Lon Distilling Co. now calls home (constructed in 1877) were frequented by sex workers.
Little Miss Yoko, a gin flavoured with lychees, is named after a fictional character created by author CJ Dennis. Ginger Mick, another bottle, is named after a real person, and Captain Proudfoot is supposed to be a "vanquisher of vice" in the Little Lon region and features flavours of rosemary and pine.
Going to the distillery where Little Lon gins are made allows you to watch the process from start to finish, try the gins, and even learn how to make some delicious drinks.
In the 1850s, this north-east area of Melbourne, once home to the Little Lon Distilling Co., was a sight to behold. Wanton wenches and liquored-up larrikins lurched through its lamp-lit lanes in its heydey because of its colourful history, which included a deep shade of harlot red.
The arrival of the humble Lon Distilling Co. has been anticipated for the past 141 years. Modern bar serving a wide selection of handcrafted, small-batch gins as a tribute to Little Lon's old quirky clientele.
Hippocampus Spirits
Perth was the actual birthplace of the hippocampus. In any case, it wasn't until 2017 that the distillery finally moved. Hippocampus and Boatrocker Brewery are owned by the same company, thus when they merged to establish Boatrocker Brewers & Distillers, the company moved its operations to Melbourne.
Lex Poulsen, head distiller at Hippocampus, and the distillery's copper still, Kylie, both upped and moved. This indicates that the same high-quality vodka and gin are still being produced by Hippocampus. When it comes to gins, Hippocampus Gin is one you can't miss. It's manufactured in a steam-driven still, which allows for more even heating and, ultimately, a higher quality end product. Furthermore, botanicals are macerated for several hours to ensure the greatest flavouring.
Patient Wolf Distilling Co.
As far as gin in Victoria goes, the distillery at Patient Wolf is unrivalled. The current lineup of gins produced in this store's cellar includes the standard Melbourne Dry, a thyme-and-lemon-infused variation, and the ever-popular Sloe berry gin.
The pub is a strong contender for "best bar in Melbourne" thanks to its New York loft-style décor, which features basic lines, exposed brickwork, and seating for 30. You can take a tour of the distillery and learn the art of making gin at these seminars.
The Patient Wolf Distilling Co. relocated this year, crossing the Yarra.
In order to better serve its customers, the company expanded from its previous warehouse in Brunswick to a more suitable space in the hip neighbourhood of Southbank, where it now operates as a bar and distillery. There is seating for up to 30 people at Patient Wolf's distillery, and the drinks menu features both traditional drinks like tonics and gin and other classic gin cocktails, as well as more innovative drinks that serve to highlight the distillery's gins (featuring a cocktail made with bright green snow peas). If there is a certain distillate that you find particularly satisfying, you can purchase it at retail price and sip it at your leisure.
A 1000-liter still is expected to arrive from Germany in early 2020, and the distillery's 220-liter Müller copper has been relocated to the Southbank location. When the German still arrives, Patient Wolf will be able to make more gin than any other independent, urban distillery, if our calculations are true.
FAQs Best Melbourne Distilleries
Can I buy my favourite distilled spirits online and conveniently ship them directly to me? Unfortunately, in most places in the United States, the answer is NO. Why? Currently, consumers are prohibited from buying spirits and shipping them to “direct to consumer” due to the three-tier system established after the end of Prohibition.
On the most basic level, a distillery makes money from the sale of liquors the distiller has created. This process is a little abstract in most states, though, as they follow a three-tier system. In this system, the distiller is the producer who sells their products to distributors who then sell to retailers.
The answer is somewhere between $3 and $5 Million, at a minimum. While not all of this money is needed all at once, it will be needed to turn your startup into a legitimate, competitive business.
Starward
Whiskey enthusiasts should make Starward their first trip. According to Starward, the city of Melbourne's capricious weather "draws out its trademark fruity, delightful flavour" in its whisky.
Whisky typically spends decades ageing, so the three years each barrel (which, in case you were wondering, are meant to store red wine) gets is shockingly short. Some Scotch and Irish whiskies need up to ten years to fully develop, which is one reason Starward is so fond of its dynamic climate.
The distillery offers tours, whisky-making masterclasses, and tastings of their whiskies (including special project types) and expertly made cocktails.
They set out to do one thing and do it well: make an Australian whisky of which they could be justifiably proud. He was raised in Melbourne, so he naturally felt driven to make a drink that celebrated the city's many distinctive features, from its distinct culture to its infamous "four seasons in a day" environment. Some of Australia's top wine areas are within a day's drive, and the city itself is recognised as the microbrewing capital of Australia.
Starward debuted in 2007, and it quickly became a favourite among Melbourne bartenders. Because of the extreme temperature swings, whisky in Melbourne can develop far more quickly than it would in a region with a more stable environment, like Scotland, allowing it to absorb the flavours of its sherry or bourbon casks. As a result, while most of Starward's whiskies are younger than five years, they drink and taste like they've aged considerably longer.
Its flagship products are the Solera and Wine Cask whiskies. In addition, there is a gin (infused with salted black lime) and an Old Fashioned cocktail in a bottle that is both well-balanced and convenient to bring on a picnic.
The distillery is located in a large, bright warehouse in space in Port Melbourne, just a short stroll from the heart of Melbourne. The front bar is available to the public (we recommend the whisky and tonic; you can thank us later) and is perfect for socialising. There are a few craft beers and some other spirits from Australia, including Starward, but the accent is clearly on whisky.
Visitors can arrange to tour the distillery at their convenience and observe every step of the whisky-making procedure, from the initial mashing of the barley to the final filling of the bottles. Guests may observe the state-of-the-art equipment and peruse the hundreds of oak barrels used to mature the whisky as they sip samples at various stages of the process. There are also courses and special flights available to help you learn more about whisky from around the world.
Women lead the way at Two Birds.
Sisters are opening a beer bar for themselves and the community. are the women who founded Australia's first brewery, known as Two Birds Brewing. Sunset, an amber lager and Taco, a hoppy ale with coriander, lime zest flavours, and maize, are just two examples of the brewery's highly flavorful and drinkable brews. From Thursday through Sunday, The Nest, a tasting room, is open for your relaxation.
Bakery Hill
Since the year 2000, Melbourne, Australia has been home to Bakery Hill, a malt whisky whisky maker. This distillery has shown that high-quality single malt can be made in nations other than Scotland with their methods and the acclaim they have gained (Includes the 2020 Award for Southern Hemisphere Whisky of the Year). Bakery Hill, Unlike the majority of Australian whisky producers, they don't bottle the whisky from the barrel until it's at its "perfect" state.
Bakery Hill has an open brewery door policy (It is already receiving a significant amount of visitors from all over the world). Since the distillery is still in operation, tours must be scheduled in advance. Instead, you'll spend the better part of an hour learning about the history and production methods behind Bakery Hill's famous whiskies.
Tiny Bear Distillery
Former high school chemistry instructor Damien Anderson in 2017, launched Tiny Bear Distillery to focus on producing high-quality boutique spirits. The owner always intended for the distillery to be a "Tiny" operation, so he could keep a close eye on everything from the time the grain was harvested until it was bottled.
The business owner and his wife, along with a small staff, produce their original base liquor on site at the distillery by boiling down kale.Because of this, they have a lot more say in the final flavour than they would if they had bought a pre-made spirit.Tiny Bear now sells not one, but three types of gin: an energising bottle of kale-based liquid, "The Gypsy," and a Navy-strength which incorporates spice overtones. Two of these gins have also spawned barrel-aged variants. Visit Tiny Bear's distillery and pitch in with the manufacturing of their gins, or just have a gin sampling paddle and some cheese with your meal.
Gin Is In At Four Pillars
The greatest bars from New York to London are stocking this local gin, but you can get it straight from the distillery at Four Pillars. While gazing through the porthole windows at the copper stills, you may sample the award-winning Rare Dry Gin and the cult favourite Bloody Shiraz Gin for just $10 (refundable with the purchase of a full-sized bottle).
JimmyRum
JimmyRum is the first rum-only boutique distillery in Victoria. The distillery and rum bar on the Mornington Peninsula didn't even open to the public until 2019; the establishment had just been established a year and a half before.
Unfortunately for JimmyRum, Australian law requires that rum be aged for at least three years before it can be labelled as such, and some of their goods don't meet this requirement. Cane Spirit is what it actually yields. Everything JimmyRum makes, regardless of legality, is made with attention, care and love for the frequently neglected spirit.
If you're in the area, you should definitely stop by the distillery. In the ultra-modern building's spacious bar, guests may view a copper statue, dubbed "Matilda," from a number of different angles. You may also schedule a tour to learn about the rum's history and production as you enjoy a charcuterie toast and platter.
Brogan’s Way
In almost three years, Brogan was able to turn his vision into a working product. Excruciatingly slow but incredibly fast in the end Whence did this idea originate? They recall it was a chilly evening in July, after a family supper, when the topic of conversation turned to the best occupations one might have. The time had come to launch a gin distillery, and the decision had been made. At that point, it was no longer just a pipe fantasy, but an actual responsibility.
Red Duck Brewery
Make the trip to Ballarat's independent craft brewery if you have a penchant for well-made brews. Established in 2005 in a converted dairy on the Purrumbete Homestead grounds, Red Duck Brewery is well-known for its core range of beers, which includes the Pale and Amber varieties. beer and wine aficionado who frequently works with brewers from other countries to create new and interesting concoctions. The brewers focus on producing strong, imperialized versions of classic British and European ales, as well as some more out-of-the-ordinary beverages including sour beers and mediaeval gruits that draw inspiration from ancient Egypt.
Whisky business at Starward Distillery
Barley is fermented into whisky inside these walls, and a rising fanbase of people who like craft spirits enjoys it. Starward has relocated its operations from Essendon Airport's hangar to this warehouse in the bayside suburbs, where its sparkling equipment can be admired. Whisky aged in red wine barrels is the bar's speciality, and you can also try some of the distillery's exclusive drams and signature cocktails on weekends (Friday through Sunday).
All ale at Mountain Goat Beer
On Wednesdays, Fridays, and Sundays, Mountain Goat, one of Melbourne's original craft brewers, opens its roller doors to serve organic steam ale, delicious pizzas, and a welcoming environment. Other beers from the brewery, tours of the brewery are offered for free every Wednesday evening and limited releases (Coconut Porter should be always on tap), can be purchased.
Stomping Ground
The golden liquid that will fill many a pot and pint is currently fermenting in stainless steel tanks that can be seen via a glass window in this massive beer hall. Stomping Ground, located in Collingwood, the historic centre of Melbourne's brewing culture, has 30 taps of beer. Start with the Gipps St pale ale, but don't be afraid to try something different, such the Piney Dancer (a pineapple India Pale Ale) or the Bearbrass milk stout, all of which are on tap.
Noisy Ritual
It's no surprise that Melbourne's inner north—the city's undisputed epicentre of hipster cool—was the first place to host an urban vineyard, given that this trend is still relatively new. The renovated bakery is home to the members of Noisy Ritual, who get together on a regular basis to stomp grapes and bottle the resulting wine. However, the space also serves as a bar and cellar door from Thursday to Sunday.
The Craft & Co
Since the restaurant and bar doubles as a brewery, distillery, and coffee roastery, the first thing you'll have to decide when you walk into the massive warehouse space is what to do first. The Craft & Co. Farm in Bangholme is also a vineyard and cellar door where they sell their own wine. Everything is decided through a group effort between the distillers, brewers, and winemakers to determine what might sell best in the area.
Also, sustainability is emphasised. Craft & Co.'s "spent grain and wort" is used to make "some of our loaves of bread and crackers," the company's claim. Stop by for a glass of the Craft & Co Fizz (made with the house gin, soda, lemon, syrup, and basil).
This Collingwood establishment serves many purposes; it is both a restaurant and a bar, a deli and a bottle shop, a winery and a school. The venue's "craft" side features a distillery, micro-dairy, and brewery; a vineyard at the Bangholme outpost creates high-end wines. The restaurant and bar serve the products of these artisans, and you can buy them at the gift shops. Classes and events, such as cheese making demonstrations and gin markets with guest appearances by other micro-distilleries, are also offered by the in-house creators.
Temple Brewing Company
Bicycle Beer, a pale ale with a reduced alcohol content (4.2% to be exact), is a best-seller for Temple Brewing Company among Brunswick locals who like to combine cycling and drinking. They like to hang out in the beer garden in front of the two-story fortress that houses Temple Brewing, where they can enjoy the sun while they drink. Power Stance pilsner and Rye Hard IPA are available for purchase while patrons take in the state-of-the-art facilities.
Shadowfax Wines
The notion that the grapes used to manufacture your chilled rosé came from nearby vineyards might be comforting as you sip it while sitting under an umbrella in the sunshine. Shadowfax grows its own grapes, mode use, including Mataro (mourvèdre), grenache, carignan, and shiraz, and uses them in its own production. The sophisticated eatery that hides behind the strikingly designed cellar door is open for indoor and outdoor dining.
Bass and Flinders
To the south of Melbourne, on the Mornington Peninsula, is a gin distillery that allows normal Jos to manufacture their own gin. The Bass and Flinders Islands are a fantastic hour's journey from Melbourne. After being greeted with gin and tonic and cheese, guests of a two-hour blending session will be shown around the distillery and taught the fundamentals of mixing.
Then, gin connoisseurs can experiment with blending 14 different distilled botanicals (including pepperberry, cardamom,lemon myrtle and cassia) to create their own unique flavour. Here's your chance to put your stamp on the gin experience, whether you prefer it herbal, spicy or fruity. The lesson closes with participants bottling homemade gin and hand branding it. The recipe is maintained on file, so if you fancy yourself a bit of a whiz, you can even reorder a second batch through their website. Maybe everyone’s getting bottles of gin for Christmas this year?
Conclusion
A lot of Australia's best gin brands are distilled in Melbourne, giving them a leg up on the competition from outside. We have compiled a list of some of Melbourne's most renowned gins and whiskeys based on location, experience and price. The Patient Wolf Distilling Co. relocated from its previous warehouse in Brunswick to a more suitable space in the hip neighbourhood of Southbank, where it now operates as a bar and distillery. Hippocampus Gin's steam-driven still allows for more even heating and, ultimately, a higher quality end product. The pub is a strong contender for "best bar in Melbourne" thanks to its New York loft-style décor, exposed brickwork, and seating for 30.
Whiskey enthusiasts should make Starward their first trip. According to Starward, the city of Melbourne's capricious weather "draws out its trademark fruity, delightful flavour" in its whisky. A 1000-liter still is expected to arrive from Germany in early 2020. The distillery's 220-liter Müller copper has been relocated to the Southbank location. From Thursday to Sunday, The Nest, a tasting room, is open for your relaxation.
Since the distillery is still in operation, tours must be scheduled in advance. Visitors can observe the state-of-the-art equipment and peruse the hundreds of oak barrels used to mature the whisky. Tiny Bear distillery produces three types of gin, including an energising bottle of kale-based liquid, "The Gypsy," and a Navy-strength which incorporates spice overtones. Australian law requires that rum be aged for at least three years before it can be labelled as such. JimmyRum is the first rum-only boutique distillery in Victoria.
Mountain Goat serves all ales on Wednesdays, Fridays and Sundays, and tours of the brewery are offered for free every Wednesday evening. Collingwood's The Craft & Co. is both a restaurant and bar, a deli and a bottle shop, a winery and a school. The venue's "craft" side features a distillery, micro-dairy, and brewery; a vineyard at the Bangholme outpost creates high-end wines. Classes and events, such as cheese making demonstrations and gin markets, are also offered by the in-house creators. The Bass and Flinders Islands are a fantastic hour's journey from Melbourne.
Shadowfax grows its own grapes, including Mataro (mourvèdre), grenache, carignan, and shiraz, and uses them in its own production. The sophisticated eatery that hides behind the strikingly designed cellar door is open for indoor and outdoor dining. A two-hour blending session at the gin distillery teaches you how to create your own unique flavour.
Content Summary
- Due to Melbourne's "excellent drinking problem," an increase in the number of craft brewers has occurred (of which some have been in the city over decades while others have sprung up quite recently).
- However, a lot of Australia's best gin brands are distilled in Melbourne, giving them a leg up on the competition from outside.
- Both downtown and in the city's outer neighbourhoods, travellers can tour distilleries and sample spirits like vodka, rum, whisky and gin, as they learn about their creation.
- Following is a list of some of Melbourne's most renowned distilleries.
- In order to help you locate the finest distilleries in your neighbourhood of Melbourne, we have developed our own list based on the above criteria.
- From its location in the Melbourne Central Business District (CBD), where it occupies the city's sole intact single-story structure, this distillery makes gin influenced by the legends of the nearby Little Lon neighbourhood.
- Going to the distillery where Little Lon gins are made allows you to watch the process from start to finish, try the gins, and even learn how to make some delicious drinks.
- The arrival of the humble Lon Distilling Co. has been anticipated for the past 141 years.
- Perth was the actual birthplace of the hippocampus.
- In any case, it wasn't until 2017 that the distillery finally moved.
- Hippocampus and Boatrocker Brewery are owned by the same company, thus when they merged to establish Boatrocker Brewers & Distillers, the company moved its operations to Melbourne.
- This indicates that the same high-quality vodka and gin are still being produced by Hippocampus.
- When it comes to gins, Hippocampus Gin is one you can't miss.
- As far as gin in Victoria goes, the distillery at Patient Wolf is unrivalled.
- The pub is a strong contender for "best bar in Melbourne" thanks to its New York loft-style décor, which features basic lines, exposed brickwork, and seating for 30.
- You can take a tour of the distillery and learn the art of making gin at these seminars.
- The Patient Wolf Distilling Co. relocated this year, crossing the Yarra.
- In order to better serve its customers, the company expanded from its previous warehouse in Brunswick to a more suitable space in the hip neighbourhood of Southbank, where it now operates as a bar and distillery.
- A 1000-liter still is expected to arrive from Germany in early 2020, and the distillery's 220-liter Müller copper has been relocated to the Southbank location.
- When the German still arrives, Patient Wolf will be able to make more gin than any other independent, urban distillery, if our calculations are true.
- Starward Whiskey enthusiasts should make Starward their first trip.
- According to Starward, the city of Melbourne's capricious weather "draws out its trademark fruity, delightful flavour" in its whisky.
- Whisky typically spends decades ageing, so the three years each barrel (which, in case you were wondering, are meant to store red wine) gets is shockingly short.
- Some Scotch and Irish whiskies need up to ten years to fully develop, which is one reason Starward is so fond of its dynamic climate.
- The distillery offers tours, whisky-making masterclasses, and tastings of their whiskies (including special project types) and expertly made cocktails.
- They set out to do one thing and do it well: make an Australian whisky of which they could be justifiably proud.
- He was raised in Melbourne, so he naturally felt driven to make a drink that celebrated the city's many distinctive features, from its distinct culture to its infamous "four seasons in a day" environment.
- Some of Australia's top wine areas are within a day's drive, and the city itself is recognised as the microbrewing capital of Australia.
- Starward debuted in 2007, and it quickly became a favourite among Melbourne bartenders.
- Because of the extreme temperature swings, whisky in Melbourne can develop far more quickly than it would in a region with a more stable environment, like Scotland, allowing it to absorb the flavours of its sherry or bourbon casks.
- As a result, while most of Starward's whiskies are younger than five years, they drink and taste like they've aged considerably longer.
- Its flagship products are the Solera and Wine Cask whiskies.
- In addition, there is a gin (infused with salted black lime) and an Old Fashioned cocktail in a bottle that is both well-balanced and convenient to bring on a picnic.
- The distillery is located in a large, bright warehouse in space in Port Melbourne, just a short stroll from the heart of Melbourne.
- Visitors can arrange to tour the distillery at their convenience and observe every step of the whisky-making procedure, from the initial mashing of the barley to the final filling of the bottles.
- Guests may observe the state-of-the-art equipment and peruse the hundreds of oak barrels used to mature the whisky as they sip samples at various stages of the process.
- There are also courses and special flights available to help you learn more about whisky from around the world.
- Sisters are opening a beer bar for themselves and the community, are the women who founded Australia's first brewery, known as Two Birds Brewing.
- Since the year 2000, Melbourne, Australia has been home to Bakery Hill, a malt whisky whisky maker.
- Bakery Hill, Unlike the majority of Australian whisky producers, they don't bottle the whisky from the barrel until it's at its "perfect" state.
- Bakery Hill has an open brewery door policy (It is already receiving a significant amount of visitors from all over the world).
- Since the distillery is still in operation, tours must be scheduled in advance.
- Instead, you'll spend the better part of an hour learning about the history and production methods behind Bakery Hill's famous whiskies.
- Former high school chemistry instructor Damien Anderson in 2017, launched Tiny Bear Distillery to focus on producing high-quality boutique spirits.
- The business owner and his wife, along with a small staff, produce their original base liquor on site at the distillery by boiling down kale.
- Tiny Bear now sells not one, but three types of gin: an energising bottle of kale-based liquid, "The Gypsy," and a Navy-strength which incorporates spice overtones.
- Two of these gins have also spawned barrel-aged variants.
- Visit Tiny Bear's distillery and pitch in with the manufacturing of their gins, or just have a gin sampling paddle and some cheese with your meal.
- The greatest bars from New York to London are stocking this local gin, but you can get it straight from the distillery at Four Pillars.
- JimmyRum is the first rum-only boutique distillery in Victoria.
- The distillery and rum bar on the Mornington Peninsula didn't even open to the public until 2019; the establishment had just been established a year and a half before.
- Unfortunately for JimmyRum, Australian law requires that rum be aged for at least three years before it can be labelled as such, and some of their goods don't meet this requirement.
- In almost three years, Brogan was able to turn his vision into a working product.
- Make the trip to Ballarat's independent craft brewery if you have a penchant for well-made brews.
- Established in 2005 in a converted dairy on the Purrumbete Homestead grounds, Red Duck Brewery is well-known for its core range of beers, which includes the Pale and Amber varieties.
- Barley is fermented into whisky inside these walls, and a rising fanbase of people who like craft spirits enjoys it.
- On Wednesdays, Fridays, and Sundays, Mountain Goat, one of Melbourne's original craft brewers, opens its roller doors to serve organic steam ale, delicious pizzas, and a welcoming environment.
- Stomping Ground, located in Collingwood, the historic centre of Melbourne's brewing culture, has 30 taps of beer.
- It's no surprise that Melbourne's inner north—the city's undisputed epicentre of hipster cool—was the first place to host an urban vineyard, given that this trend is still relatively new.
- However, the space also serves as a bar and cellar door from Thursday to Sunday.
- Since the restaurant and bar doubles as a brewery, distillery, and coffee roastery, the first thing you'll have to decide when you walk into the massive warehouse space is what to do first.
- The Craft & Co. Farm in Bangholme is also a vineyard and cellar door where they sell their own wine.
- Everything is decided through a group effort between the distillers, brewers, and winemakers to determine what might sell best in the area. Also, sustainability is emphasised.
- Stop by for a glass of the Craft & Co Fizz (made with the house gin, soda, lemon, syrup, and basil).
- This Collingwood establishment serves many purposes; it is both a restaurant and a bar, a deli and a bottle shop, a winery and a school.
- The venue's "craft" side features a distillery, micro-dairy, and brewery; a vineyard at the Bangholme outpost creates high-end wines.
- The restaurant and bar serve the products of these artisans, and you can buy them at the gift shops.
- Bicycle Beer, a pale ale with a reduced alcohol content (4.2% to be exact), is a best-seller for Temple Brewing Company among Brunswick locals who like to combine cycling and drinking.
- They like to hang out in the beer garden in front of the two-story fortress that houses Temple Brewing, where they can enjoy the sun while they drink.
- Power Stance pilsner and Rye Hard IPA are available for purchase while patrons take in the state-of-the-art facilities.
- The notion that the grapes used to manufacture your chilled rosé came from nearby vineyards might be comforting as you sip it while sitting under an umbrella in the sunshine.
- Shadowfax grows its own grapes, mode use, including Mataro (mourvèdre), grenache, carignan, and shiraz, and uses them in its own production.
- To the south of Melbourne, on the Mornington Peninsula, is a gin distillery that allows normal Jos to manufacture their own gin.
- The Bass and Flinders Islands are a fantastic hour's journey from Melbourne.
- After being greeted with gin and tonic and cheese, guests of a two-hour blending session will be shown around the distillery and taught the fundamentals of mixing.
- Then, gin connoisseurs can experiment with blending 14 different distilled botanicals (including pepperberry, cardamom,lemon myrtle and cassia) to create their own unique flavour.