East Coast Wine Trail

East Coast Wine Trail
East Coast Wine Trail

Wednesday, 14 December 2022

How and where to create your own bespoke spirits


Looking for a last-minute Christmas present for a spirits lover?

How about a gin or spiced brandy masterclass at Bass & Flinders Distillery on the Mornington Peninsula?

Guests are invited to roll up their sleeves and create their own bespoke spirit with guidance from one of Bass & Flinders' botanical advisors.

The classes include product tastings and the chance to create your own 500ml bottle of gin or spiced brandy to take home and impress friends.

Participants will learn about the history and product processes of distilling in small groups and taste their finished product with a fruit and cheese board.

The gin recipe is kept on file so customers can re-order their own gin to enjoy at home.

Bookings and gift vouchers (starting from $165 for brandy and $175 for gin) are available at bassandflindersdistillery.com.

Another option is the at-home gin masterclass experience that focuses on new flavours and aromas, distinctly different from masterclasses held on-site at the distillery.

The Native Botanicals Gin Masterclass Kit includes a range of individually flavoured spirits, also known as distillates, all at 40% ABV, 10 x 15ml jars of native Australian distillates, 15 ml of Coriander distillate, two bottles each with 35ml of juniper distillate, and aroma and flavour wheel, a dried botanicals test tube, a syringe and a tasting booklet, an instruction sheet with tips and tricks, a video tutorial and a 200ml bottle of tonic water. Also included is a 500ml bottle of your own bespoke gin which you will receive within approximately two weeks of finalising your recipe. 

The at-home kit costs $185.



Bass & Flinders is a family-owned and run distillery constantly developing new styles of gins, brandies and liqueurs.  

Bass & Flinders also has a wide range of spirits for sale, including an Eau de Vie, Ochre five-year-old brandy and gins, and hosts gin-inspired high teas.    


No comments:

Post a Comment