Australian Native Spirits
Native, wild, exhilarating Australian spirit Capturing the eternal spirit of Australian herbs
Since medieval times alchemists and monks have infused herbs with distilled alcoholic spirit to create the forerunners of modern liqueurs, in search of the magical elixir of eternal life. Physicians once prescribed these spirits as tonics and purifiers of drinking water.
The word ‘liqueurs’ comes from the Latin liquefacere; to melt or dissolve; alluding to the many flavours that blend to make liqueurs a complex and sophisticated drink.
More recently, liqueurs have become a symbol of specialness and celebration; often shared to mark major life rituals such as marriage. The exotic and fragrant character of liqueurs is also enjoyed at home by lovers of quality and the culinary arts. The intensity of liqueur flavours gives an exciting lift to cocktails old and new.
In Australia, internationally acclaimed Distiller Philip Moore has harnessed his extensive knowledge of Australian native herbs and fruits to hand-craft a range of world-class liqueurs inspired by Europe but imbued with the spirit of Australia.
Each and every batch is distilled, bottled and labeled by hand in accordance with ancient traditions, with a fresh Australian twist. Philip’s Native Australian Liqueurs have scooped the pool in the premier International Wine and Spirit Competitions in Germany and London, taking out Gold, Silver and Bronze in the most coveted awards in the industry.
Delight in the unique flavours and aromas of the most celebrated liqueurs in Australia.
Lemon Myrtle Liqueur
Mountain Pepperberry Liqueur
Aniseed Myrtle Liqueur
Wild Lime Liqueur
Mandarin Liqueur
Distillation – capturing ‘Water of Life’ from the Spirit World
The word “still” comes from the Latin destillare - to trickle down - like water condensing on a window pane and trickling down in rivulets.
In its simplest form distillation involves heating up a base liquid until it boils and gives off vapour. We collect the steam, cool it and it condenses back into a liquid. The word spirits - as applied to strong drinks - is derived from the fact that when the alcohol is boiled and turns into steam it disappears to the spirit world; only to be brought back to life when cooled. It is then a new liquid with a different flavour and strength, perhaps even with magical properties imbued by the spirit world. This is why the distilled spirits were known as aqua vitae (Latin), aquavit (Nordic), eau-de-vie (French), usquebaugh (whisky Gaelic), Vodka (Slavic). They all mean water of life due to its ability to come back to life after a trip to the spirit world.
St Fiacre Distillery
Distiller Philip Moore has a cosmopolitan array of stills from around the world.
There is the copper pot still from Tasmania, the copper column still from Germany,the copper alembic still from Portugal and the still in the style of the extremely rare Carter head still from Hobart.
He uses the traditional copper pot still to make his award winning liqueurs, the column to produce the purest of spirits and the Carter head style still to deliver exquisitely flavoured spirits for Moore’s Vintage Dry Gin.
Philip, a herb grower of 20 years standing, firmly believes that great botanicals make great spirits and liqueurs.No stone is left unturned in the hunt for the very best quality herbs and fruit.To preserve their character botanicals are picked and delivered to the distillery within 24 hours.
Upon arrival they are plunged into waiting barrels of pure alcohol spirit and a little water to macerate or soak.After concluding their bath the fruit/herbs go into the stills copper pot to commence their transformation from earthly body into heavenly spirit.
It goes without saying that all our stills are made of the finest copper.Copper, as no other metal can, purifies the spirit during distillation.
When the fruit alcohol water mix in the pot is heated alcohol vapour escapes carrying with it the aroma and flavour of the botanicals.
The vapour passes through the swan neck on its way to the condenser. The swan neck plays a part in the final flavour of the spirit. A long neck gives a lighter flavour whereas a short neck gives a richer creamier flavour. We have chosen a short swan neck to ensure the full flavour of our botanicals passes over to the spirit world prior to returning to earth via the condenser as an aromatic, flavour laden spirit. The spirit of the plant is captured in a 70 - 80% alcohol medium.For the enjoyment of mortals it is cut back to 40% alcohol. We use triple filtered water collected in the higher altitudes of the Central Coast hinterland.