Limited Releases

Introducing Hunter's Mulumbinba Vodka. "Yaama, This spirit came about as I wanted a way to share the stories of both my childhood and culture. I’ve used mulberries, oranges and mandarins as the main flavour base, these remind me of fond memories of my adolescence from getting my hands stained purple picking and eating mulberries with my cousins to inhaling oranges during halftime every Saturday." ('Yaama') means hello in many Aboriginal dialects around Australia). Tasting these always bring me back to a place of sun scorched days and spending time with friends and family. The botanicals which I have used were chosen not only as they taste great but also because they have been used in medicine forever in Australia. Myrtle is a potent tonic for cold and flu symptoms and pepper berry is a popular seasoning for food and helps to fight infection. Mulumbinba is a fresh, citrusy spirit with a beautiful earthy undertone backed up by some bitter sweet notes. Best enjoyed on ice with a slice of fresh orange and soda if it’s hot outside." - Hunter Blunden ABV: 40% Tasting Notes: Nose: Bittersweet, citrus and earthyPalate: Sweet citrus followed by a counterbalanced bitter earth and peppery notes. The dry botanicals of honey myrtle and geralton wax fuses together the floral and sweet citrus enhanced by mandarin and orange flesh and peel, cut through with the peppery and bitter earth notes of pepper berries, angelica and orris root.  Ingredients: Orris Root, Angelica Root, Orange Flesh and Peel, Mandarin Flesh, Honey Myrtle, Pepper Berries, Geralton Wax, Mulberries, Blackberries.  Serving Suggestion: Best enjoyed on ice with a slice of fresh orange, cracked pepper and soda if it’s hot outside.  Signature Cocktail: Mulumbinba Sour - You can enjoy one our signature cocktails at the Gold Coast tasting room or Newcastle Bar Experience this weekend, or make it at home with these recipes. 

Introducing Alba’s Staff Release 'Sangria Aperitif'.  In Spain everything revolves around food and drink. It’s at the heart of who we are. Saturday with family means vermouth and appetisers on a bar terrace. Sunday with friends calls for sangria and paella in the backyard. Fair season with old mates is all about rebujito and tapas wherever there is room to order and eat. With my staff release I want to bring my favourite Spanish tradition to Australia: sharing life’s simple joys with the people I love, over great food and good drinks. My homeland has taught me that you don’t need special occasions or grand plans to come together. It’s about cherishing everyday moments, embracing the people you care for, raising a glass and toasting to many more memories to come. - Alba ABV: 30% Tasting Notes: Nose: Dry fino sherry notes of almonds, wild herbs and fresh dough with hints of cinnamon and light notes of zesty orange.Palate: Red wine, with sweet hints of peach and red berries, and a lingering sweet acidity of fresh lemons. Think of a burst of flavours and character exploding in your mouth all at once! Ingredients: Gentian, Meadowsweet, Thyme, Chamomile, Cinchona Bark, Cinnamon, Orange Peel, Lemon Peel, Mixed Berries, Peach, Tempranillo Wine.  Serving Suggestion: Store it in your fridge or freezer before serving it neat. Otherwise enjoy it on the rocks or with lemonade or soda and garnish with a lime wedge. Great for jug with fresh fruits, to create sharing experience cocktail experience.  Signature Cocktail: Sangria - You can enjoy one our signature cocktails at the Gold Coast tasting room this weekend, or make it at home with these recipes. Check out the 'Wine Not' drink here. 

This release is our very first Rum. Housed in our SE Qld barrel room in sub-tropical environments and aged for 2 years and 1 month in a 50L medium char American Oak barrel, this single barrel rum release was made from a pre-maturation blend of distilled molasses (74%) and unrefined cane sugar, known as distilled panela (26%). This blend created the perfect balance of light and grassy notes and bold and bitter notes from the molasses.  During the ageing process, 39% of the total starting volume was shared with the angels, resulting in a concentrated mixture of barrel spice and sweet rum. Reduced to 43% ABV, there are only 96 bottles available.   Nose: American Whiskey, Toffee Apple, Stewed Fruit, Nutmeg and Clove Palate: Smooth Vanilla, Cinnamon, Golden Crust of an Apple Pie Packaging: Hand packed by us, each bottle is individually wrapped and waxed with the pieces you need to find our hidden treasure. Then, your bottle is carefully packed into a handcrafted leather pouch that can be cherished for years to come and reused often. Each purchase includes everything you need to enjoy the Rum in our signature cocktail and includes: 2 x Crystal Cut Tall Glasses 1 x Desert Sand Syrup Dust (to create the cocktail syrup) 4 x Garnishes to make up to four cocktails 2 x Coasters Tasting Card and Cocktail Recipe

Introducing, It’s Not Cachaça by Granddad Jack’s Craft Distillery. This limited release is as close to cachaça as you’ll get in Australia —yet with a Granddad Jack’s twist. We’ve fermented cane juice on-site for the first time, using a specially engineered yeast from Brazil, designed for crafting authentic cachaça. Combining Aussie farm-to-glass innovation with the rich South American cachaça tradition, we’ve distilled and vapour-infused desiccated coconut and fresh lime peel, delivering subtle citrus zest and sweet coconut notes without losing the true cachaça character. This unique take on cachaça is the perfect blend of cultures—Australia meets Brazil—with that distinctive Granddad Jack’s flair. We hope you enjoy this release as much as we loved making it.  ABV: 42% Tasting Notes: Nose: fragrant, herbal with notes of sweet coconut and a hint of fresh zest.Palate: caramelised sugar with fleshy coconut notes and a lingering herbaceous and zesty citrus freshness at the end.  Ingredients: Cane Juice, Lime, Coconut. Serving Suggestion: With ice, soda and a lime wedge. Refreshing! Signature Cocktail: Caipirinha. You can enjoy one our signature cocktails at the Gold Coast tasting room this weekend.