Home' Bars and Clubs : BAC JanFeb 2016 Contents NOMA FEATURES AUSSIE DISTILLERS AT
As the latest international dining juggernaut rolled into Sydney on
Australia Day, some local distillers were delighted to confirm that
their craft distilleries have now been thrust onto the world stage
in a big way.
The restaurant is, of course, the world-renowned Danish
restaurant Noma’s pop-up. With the entirety of the $500-plus
bookings sold out in 90 seconds it caused distinct waves across
the country and the rest of the world.
The two Michelin-star restaurant is run by chef René Redzepi,
and it was the chef and members of his team who personally
travelled around Australia, not only to source ingredients but also
to investigate the local craft distilling scene.
While the list was a closely guarded secret until the
restaurant’s debut on January 26, nine local distillers were
selected to be a part of the menu: Belgrove Distillery, McHenry
Distillery, Loch Brewery & Distillery, Castagna Vineyard, Black
Gate Distillery, Stone Pine Distillery, Young Henrys, Hoochery
Distillery, and Overeem Distillery.
Kathleen Davies of Nip of Courage – the distribution company
that represents eight of the nine distillers – was understandably
excited about the achievement. In a statement on Facebook
Davies thanked Noma for “believing in our distillers”.
“On the opening of Noma Australia today we proudly
announce that 22 of the products from eight producers on our
portfolio are represented in the two-Michelin Star restaurant
alongside our friends at Overeem Distillery. Boy oh boy what a
glorious feeling! We are all so excited to be part of this project
and we are extremely humbled to work with such awesome
distillers and the wonderful Noma team.”
Highlights of the selection include Stone Pine Distillery’s
Limited Edition Orange Blossom Gin, Overeem Distillery’s Sherry
Cask Whisky, McHenry Sloe Berry Eau De Vie (made especially
for Noma), Young Henrys Limited Release 100% Wheat Vodka,
and Black Gate Quandong Eau de Vie (exclusively made
A selection of local wine producers and craft brewers were
also selected for the menu.
While reservations have been exhausted, diners can still apply
to the waiting list to snag a seat at the pop-up.
Learn ABOUT THE IMPORTANCE
OF VERMOUTH IN A VODKA
MARTINI WITH LUCA CAPECCHI
OF THE COMMONS AND ELIT BY
SUMMIT HOTS UP
The inaugural Pub Leaders
Summit will be held at Doltone
House Jones Bay Wharf, Pyrmont
on 21 March, and buzz around
the event is steadily building.
The programme will cover a wide
variety of topics of relevance to
both bar and hotel operators alike,
including financing expansion,
innovations in the pub industry
and trends in both food and
beverage offerings. Brett Strauss,
who will be talking at the Pub
Leaders Summit about his
implementation of an innovative
new food/spacing strategy at
The Chippendale Hotel, is excited
about both what he can share and
what he can learn at the event.
“It’s a great place for like-
minded individuals to get together
and talk all things hospitality.
There really is no other format
Tickets are on sale now at
specialises in Sloe Gin and a
new Sloe Malt spirit, which
according to the distillery
is a new make whisky
spirit into which sloes are
added – something they
believe is a worldwide first.
According to Rex Burdon,
the distillery came about
through a chance encounter
with the godfather of
Australian craft distilling, Bill Lark, who encouraged him to change direction
somewhat and start making sloe gin. The distillery was also lucky enough to
have the input of William McHenry, of William McHenry & Sons Distillery. The
McHenry distillery actually made and stored the first batch of Nonesuch’s
sloe gin while its 300 litre copper pot still – her name is Pandora – was on
order from Peter Bailly at Knapp Lewer. As far as the name of the distillery is
concerned, according to Burdon, ‘nonesuch’ is an old English word that means
‘something without equal’. The first product out of the distillery, and what will
be its signature spirit, is the Sloe Gin, alongside the aforementioned Sloe Malt
and a Dry Gin. The latter uses a botanical blend that includes juniper, citrus,
liquorice, orris root, angelica, coriander, cardamom and wattle seed.
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