Goodradigbee Distillers has created a new category of spirit that use accelerated maturation cubes built from Australian hardwoods.
The distillling method includes a much higher wood-to-liquid volume than spirit matured over years in an oak barrel. More flavour and the colour of a 10-year-old single malt whisky is achieved in months.
Founder John O’Connor said: “By maturing our spirits in these beautiful Australian hardwood cubes, we’re embracing their qualities and producing a sweet, complex, and one-of-a-kind taste in a fraction of the me it takes other distilleries.
“This is not a whisky, what we’ve uncovered is a new spirits category through how we mature our single malt spirits. Our business is not set and forget, we monitor and stir the liquids in the cubes, a process that is unique to Goodradigbee Distillers.
“Rather than copying century-old methods that have come before us, we’ve uncovered a real opportunity to differentiate ourselves and deliver an authentic, revolutionary, and unique taste of Australia.”
The Australian hardwoods chosen by Goodradigbee Distillers include Jarrah, Ironbark Yellow, Ironbark Red and Tasmania
Blackwood. From the Alps and the high country, they are hard and dense because of the weather extremes they experience. The hardwoods react violently with the spirits, cracking and opening up, absorbing the liquid.
The results are Australian hardwood malt spirits that are sweet and complex. The portfolio also spans wood-infused gins like Goodradigbee Sweetwater Gin and native botanical gins like Freshwater Gin and the complex pink Blush Gin. Add their Orchard Road Dry, and the range is comprehensive.
The hardwood influence continues with the Grey Gum Vodka, aged in Grey Ironbark and then double distilled.
The gins use indigenous bush ingredients including native juniper, kakadu and Davidson plums, quandong, muntries, native currants and finger limes, sourced by 100% Aboriginal owned social enterprise Bush to Bowl, Something Wild, Warndu and Australian Natif.
Partnering with Ngunnawal people to tell the Goodradigbee Distillers’ story, the distillery’s name means ‘water running over rocks’ and draws inspiration from the Goodradigbee River, which winds its way through the Snowy Mountains.
Goodradigbee Distillery launches bar and cellar door
Goodradigbee Distillers officially launched its bar and cellar door this month, offering consumers a glimpse into the unique process of making their spirits.
Located in Brookvale, the venue offers a relaxed and down-to-earth atmosphere, providing spirit and cocktail offerings, paired with menu options from head chef Rob Phillips (former Group Executive Chef for The Cumberland, Donny’s and Insitu bars; chef at Garfish and leading international hotels).
“Goodradigbee Distillers is built on Indigenous Australian soil and the native Australian ingredients and flavours are evident throughout our entire distillery, it’s something we highly regard and will remain a core focus, from the cubes we mature our spirits in, to the bush ingredients within our cocktails and menu offerings,” O’Connor said.
Goodradigbee Distillers is located at 41 Orchard Road, Brookvale, in the Brookvale Arts District.
Categories: New releases