Cocktails Distilled

If you've ever had a Gin cocktail while on a plane and thought it didn't taste quite right, you're not alone. Pickering's Gin has created a new Gin (in conjunction with British Airways) that transcends this problem and is just as tasty on the ground as it is at 20,000 feet.  We ask Head Distiller, Matt Gammell, how they did it, why it works and what cocktails work with it really well.  

As coffee culture has given rise to some classy new coffee liqueurs, we talk to Vanessa Wilton, founder of Manly Spirits about their Blackfin expression. We ask about the name, discuss what makes Blackfin different from other Coffee Liqueurs and, of course, talk about what cocktails you can make. 

As the world's palettes become a little more bitter, we talk to Brendan Carter from Applewood Distillery about Økar. While some people may be confused by an Australian Amaro, Carter explains that are native botanicals are well suited for a more bitter taste. yet the cocktails that Økar works best with are, surprisingly, on the more Tiki side of the drinks spectrum. 

With so many Gins around, we talk to Adam Carpenter, from Australian Gin brand Prohibition Liquor Co, about their Bathtub Gin expression. We ask Carpenter to explain an overproof Gin, why it was created and in what cocktails it can be used. Additionally, we discuss Gin in South Australia, whether Australian Gin should be a category and whether consumers should buy spirits based on their awards. 

As Vermouth comes back into favour, we talk to Mark Ward, from Australian Vermouth brand Regal Rogue, about their Bold Red expression. As a 'dry' red vermouth, Bold Red often has people a little confused, so we ask Ward to explain why it was created, what flavours dominate it and in what cocktails it can be used. Additionally, we discuss the future of Aperitifs, new world Vermouth and the brands' soon-to-be-released organic wine based Vermouth.