Smoked Brandy
$150
The 2019 Cudlee Creek bushfires left Adelaide Hills residents and business in a state of despair when the natural disaster destroyed eighty-seven homes and over 23,000 hectares (56,834 acres) were left in ashes.
The fire also moved through Simon Tolley’s vineyard in Woodside; as a result of this catastrophic event he was unable to use his grapes for the production of wine. Instead of harvesting all the remaining fruit, he kept the bunches on the vines and donated them after harvest to the University of Adelaide. PhD-researcher and Adelaide-based distiller Hugh Holds created the first ever Australian brandy made with smoke-affected fruit.
We are incredibly proud to present an outstanding brandy with dried fruit (figs, raisins), cedar wood, beeswax and lanolin on the nose. On the palate it is nutty up front with rounded depth, raisins, toasted oak and a subtle smokiness, with a long flinty drive and a distinctly mellow finish for its strength.
There are only 400 bottles made of this extraordinary brandy and for a limited time only we have free tastings available at our cellar door. We are looking forward to sharing a piece of South Australian history with you.
Now available at our cellar door and our online shop.