Archie Rose Bush Gin
A limited-edition release from Sydney’s Archie Rose distillery, this grounded, herbal gin is inspired by the Australian bush.
Part one of a two-part series, key botanicals like waxflower, pink peppercorn, wild farmer’s friend and thyme build the eucalypt notes present here.
Bottled at 40% and just 8,300 bottles released in total.$115.00
Yetti And The Kokonut El Doradillo 2018
A rarely seen varietal originating from Spain, this wine is skinsy and cloudy tasting like frozen lemonade in 40 degree weather. Refreshing and incredibly moreish.$32.95
Comte De Lamaestre 1967 Bas Armagnac
An excellent 1967 vintage from Delord’s Comte de Lamaestre label.
This currently 1967 is a favourite of The Oak Barrel staff, and it provides excellent value for 50-year-old spirit. The world was a very different place when these grapes were harvested and distilled in 1967.
We’ve long-admired this vintage for retaining its sweet freshness. The nose is almost grassy and the palate has excellent structure. There’s evidence of the age on the finish, with a slight tannin. One to contemplate a long day with.
Comte de Lamaestre is a label of the Delord house, whose distillery is in the village of Lannepax. Delord’s vineyards grown colombard, ugni blanc and folle blanche grapes and they distil through alembic stills from November through to the end of December. The vintage of an Armagnac is determined by the grape harvest, so if distillation was to spill into the following year by a day or a so it would still take the year of harvest as its vintage.
Delord has a large and consistent range of vintages and they provide a fantastic window into how Armagnac ages. One of the great joys in life involves a lengthy parallel tasting of Delord vintages.$299.00
Imada Fukucho Junmai Ginjo Sake
A staff favourite! A crisp sake with tonnes of pineapple flavour and light acidity. A refreshingly clean and fruity sake.
This sake is made by Imada brewery, located in the famous sake producing region of Akitsu, Hiroshima. Founded in 1868, a prefecture consistently producing high quality sake and placing as one of the top six sake producing regions in Japan. Imada brewery is also one of only a few producers with a female Toji (head brewer) who is also the Kuramoto (owner) -Ms Miho Imada.
The Imada Brewery have chosen an unsual, difficult to grow sake rice, Hattanso. This ancient rice variety is difficult to grow because of its larger size and specific techniques required to cultivate premium sake rice.
Imada Hattanso is a Junmai, meaning no alcohol has been added, as well as Ginjo, meaning it is polished between 51%-60%. This is also Muroka, meaning not charcoal filtered, and is a Genshu meaning natural strength (undiluted).
An excellent sake from a brewery staying true to local rice and sake making.$65.00
Garage Project Tarata 4.6% 330ml
The latest release in their Wild Workshop Wildflower series. The concept is simple. Freshly foraged wildflowers are plunged into a light golden base wort of pilsner, raw wheat and rye creating a spontaneous fermentation using only the wild yeast present on flowers. The beer is then allowed to age and develop in oak barrels. For this batch delicately scented Tarata or Lemonwood (Pittosporum eugenioides) flowers lend their own unique blend of native wild yeast, creating a delightful sour brew with pronounced bright citrus notes.$7.95
Jolly Pumpkin Forgotten Tales Sour 7% 750ml
The full name of this beer is "Forgotten Tales of the Last Gypsy Blender Series II Vol I". This series has been done in collaboration with chef Celina Tio and focuses on the artistry of beer blending. This particular addition includes beech and cherry wood smoked malts, three different hops, preserved lemon, lime peel, bourbon smoked sugar and Kiawe smoked sea salt. Three batches of separate sizes were brewed and placed in our oak foeders for eight, thirteen, and fifteen months. Even though they were blended together before packaging, the outcome is a vibrant and unique beer that will age well.
Rate Beer: 96$44.95
Plantation Guyana 2005 Vintage Rum
A powerful single vintage rum from Guyana, bottled by Plantation.
This has been distilled from raw cane syrup – which is rare for Plantation – although it carries the robustness of many of its molasses-based peers.
Distilled in 2005 through a pot still, it was fermented for a week prior. It then spent seven years maturing in an ex-bourbon cask in Guyana, before it was transferred to a Pierre Ferrand ex-cognac cask for two years in France.
Renowned American spirits journalist Paul Pacult provides the tasting notes for this expression, writing, “I like the toastiness of the initial aroma as well as the saline/see breeze quality of it; secondary whiffs pick up faint hints of dried sage, new leather, dried flowers, sea salt, dark caramel.
“Entry is lusciously sweet, honeyed, brown sugar-like, intense; mid-palate turns spicy, tangy, rich in texture, more bittersweet than sweet, beany (cocoa). Extra-long finish, a touch grapy/raisiny, dark chocolate-like.”
We largely agree, but would like to add a delightful grassy and earthy straw note on the finish.
In 1989 the Maison Ferrand cognac house was taken over by Alexandre Gabriel, who planned to return one of the region’s oldest spirit brands to the height of its powers. Starting with cognac and then moving into other fine spirits, Gabriel scoured the Caribbean throughout the 1990s in source of rum.
From those trips the Plantation brand was born. Rums are transferred to France, where they undergo final maturations in a variety of casks.$129.00
Yetti And The Kokonut Brose 2018
Grenache, Gewurztraminer, and Cabernet Franc. This is a rich, juicy rose with turkish delight and watermelon throughout the palate. An electrifying wine with bursting flavour on every sip.$29.95