Afternoon Haze Gin

Juniper forward London Dry Gin with Australian Native Botanicals singing in the Background. Behind the Juniper is Lemon Myrtle, Cinnamon myrtle and Pepper Berry. Having that hint of the Australian Rain forest without them taking over. The citrus note coming from lemon rind and lemon myrtle imparting a very clean crisp citrus note as a counterpoint.

Being 46% alc/vol it has far more flavour than a Gin bottled at 37-40%, the higher percentage able to support more flavour from the whole botanicals we use.

Distilled traditionally, all of the whole botanicals are loaded into the gin basket in the correct quantities and distilled in a one-shot distillation, the only correct way to make a true London Dry Gin.

Enjoy on its own over ice with a twist of your choice of citrus rind, enjoy with tonic water or soda water, we recommend a ratio of around 1 part Gin to 3 parts mixer.

A slightly more extravagant, and highly recommended, way to enjoy Afternoon Haze Gin is with a dash of soda over ice, raspberries crushed through a sieve and a sprig of rosemary to garnish.

Absinthe

Absinthe is a spirit made in a very similar way to Gin, where gin has Juniper as the star botanical Absinthe has Aniseed, Fennel and Wormwood. Wormwood is a dry aromatic herb, aniseed and fennel are somewhat like licorice is flavour aniseed being sweeter and fennel having a spicier intensity.

The wormwood is grown and hand harvested by the distiller, it is harvested at the end of summer when it sends up 4 foot high flower stalks with tiny yellow flowers on it. These flower stalks picked right at their prime are the only part of the wormwood used in Demoiselle Absinthe.

Traditionally absinthe is mixed in the ratio of 1 part absinthe to 3 parts iced water before being enjoyed. Another way to enjoy absinthe is with sparkling wine, traditionally champagne was used, this is a cocktail called “Death in the Afternoon” invented and made famous by Ernest Hemingway. A sparkling wine on the dryer side will intensity the flavour of the herbs, one on the sweeter side such as a sparkling Rose will soften the herbal intensity of the absinthe.

We make two broad styles of Absinthe at Demoiselle Distillery, the first being traditional French style absinthe (our Verte Originale and Sunset absinthes) and ones featuring Australian Botanicals alongside the aniseed, fennel and wormwood (our Matilda and Smoked Absinthes).

Verte Originale
The first sip will transport you back to 1850's Paris. Our flagship traditional Verte Originale (green) absinthe. Aniseed, fennel and wormwood in the distillation with its colour (and more flavour) coming from lemonbalm, hyssop and petite wormwood. 66% alc/vol and best enjoyed mixed in a ration 1 part absinthe to 3 parts iced water (do not add more ice).

Easy going and well rounded with 6 months of ageing in french oak before bottling.

Sunset Absinthe
Our second french style absinthe and our only absinthe that can be enjoyed straight over ice, more herbally intense than our Verte Originale and 50% alc/vol it can be enjoyed as an aperitif or digestif. Using the same traditional botanicals as our Verte Originale with more hyssop and petite wormwood all grown and hand harvested at our distillery.

Smoked Absinthe
The first of our two Australian absinthes. Aniseed, fennel and wormwood distilled alongside the Australian natives aniseed myrtle and lemon myrtle, it is then smoked creating the first and only smoked absinthe in the world. The smoke rounds and mellows the absinthe while also adding to its complexity.
66% alc/vol

Matilda Absinthe
Leaving one of the best to last our Award winning Matilda Absinthe. Pepper berry and lemon myrtle alongside Aniseed, Fennel and wormwood. Our most herbally intense absinthes both with wormwood and other botanicals, coloured using lemon myrtle and pepper berry. An intense apricot colour in the bottle from the pepper berry transitioning to subtle green from the lemon myrtle as it louches (water added).
66% Alc/Vol

Drake Besk Akvavit
An obscure Scandinavian cousin of absinthe our Besk (meaning bitter in Swedish) Akvavit (“water of life”) has wormwood and caraway alongside orange rind, lemon rind and several other botanicals to create a unique citric, savoury and slightly bitter spirit. Enjoy on its own as a bracing winter pick me up or use to create unique cocktails.

The wormwood in akvavit, unlike absinthe, is added after the spirit is distilled which results in a much more intense and bitter note being imparted by the wormwood. This bitterness is believed to stimulate and strengthen the digestive system. We only use our own hand harvested wormwood to create the akvavit.
55% Alc/Vol

Being 46% alc/vol it has far more flavour than a Gin bottled at 37-40%, the higher percentage able to support more flavour from the whole botanicals we use.

Distilled traditionally, all of the whole botanicals are loaded into the gin basket in the correct quantities and distilled in a one-shot distillation, the only correct way to make a true London Dry Gin.

Enjoy on its own over ice with a twist of your choice of citrus rind, enjoy with tonic water or soda water, we recommend a ratio of around 1 part Gin to 3 parts mixer.

A slightly more extravagant, and highly recommended, way to enjoy Afternoon Haze Gin is with a dash of soda over ice, raspberries crushed through a sieve and a sprig of rosemary to garnish.

Vodka

All of our vodkas are bottled at the international standard for vodka 40%. Our vodka (and Primal Extra Smoked) is pot distilled 5 times through copper and pure silver, copper is traditionally used in alcohol stills as it removes various sulphur compounds present in anything that has been fermented (wine, beer, cider, sugar) resulting in a smoother, better tasting spirit, pure silver has a higher affinity to these compounds yet its costs makes it prohibitive to normally use in a still. Our vodka still uses both copper and pure silver.

By starting with a clean crisp, all in house, fermentation and pot distilling five times (as opposed to a plated column still which is used for most vodka production) then NOT using activated charcoal (usually employed to clean up an overly hurried over nutrient fed initial brew/fermentation) our vodka is smooth yet still full of flavour.

Traditional Vodka
“Sometimes you just want vanilla ice cream but that doesn't mean it has to be boring”. Our Silversmith Traditional vodka has plenty of depth and character to enjoy neat or to use as the base for any cocktail.

Smoked Vodka
For those wanting even more depth and complexity we have smoked out Silversmith Traditional with mulberry and cherry wood. This not only smooths the vodka but also gives it more character without the smoke being over the top or harsh.

Lemon Myrtle Vodka
One of our most popular products, we take the same lemon myrtle we grow for our absinthe and use it in a two stage process to create a broad intense unmistakably Australian vodka. Part of the lemon myrtle we distil and the rest we infuse with the vodka after distillation, this results in a very broad and deep flavour of the lemon myrtle without it becoming harsh. By distilling some of the lemon myrtle you get the light aromatic flavour and the lemon myrtle infused after the distillation gives the depth. Amazing straight up or with a splash of soda or lemonade over ice.

Primal: Extra Smoked
While technically a vodka, bourbon, rum, whisky and mezcal drinkers should definitely try this spirit. The closest thing it can be compared to is a peaty (yet still well rounded) whisky or a mezcal.

Using a carefully balanced selection of fruit tree wood (the wood used for smoking is harvested from trees on our property) we smoke our traditional vodka in a 48 hour process that results in an amazingly unique spirit.

Limoncello
For those not familiar with Limoncello (Lemoncello) it is a traditional Italian after meal liqueur usually kept in the freezer (to give it a creamy viscous texture) and served straight up or over ice, others prefer it more with a splash of lemonade of soda. It is created using just the peel of lemons, sugar and alcohol.

Our Mr Limoncello is not as sickly sweet as most limoncello it has just enough sustainable 100% Australian Organic Cane Sugar to give a creamy texture, stop it freezing and to be a counterpoint to the sharp citric note from the lemon rind.

Spiced Rum
Our Baker's Velvet Oak spiced Rum created using Australian blackstrap molasses aged for a full twelve months with the spicing botanicals in a French Oak octave (110L) barrel, using the smaller barrel and keeping the rum on the spicing botanicals rather briefly adding them at the end gives a deeper fuller spice to the rum.

Just before bottling a small amount of blackstrap molasses is added to the rum, this does not make it overly sweet, the molasses acts as a counterpoint to the clove and serves to balance and deepen the rum.