We want to see your schnappy Christmas cocktail recipes!
Take a pic (or happy “schnapp”) of your best cocktail featuring wildbrumby schnapps and tag us throughout November/December on socials for a feature.
Your creativity deserves recognition!
Instagram: @wildbrumbydistillery
Facebook: Wildbrumby schnapps distillery
Join artist Spalding for a private group guided sculpture walk in the garden at wildbrumby distillery. You’ll also get the chance to peek inside the Spalding Studio – rarely open to the public. Upon the conclusion of the walk, relax in the cafe with a beverage, followed by a schnapps tasting.
Thursday to Monday (weather permitting)
$20 per person includes a guided sculpture walk and tea/coffee or cocktail, and a schnapps tasting, with all proceeds going to support the not-for-profit work of One Thredbo
Bookings essential. Minimum number of 6 participants required.
To enquire, please email orders@wildbrumby.com or phone (02) 6457 1447.
Hyatt Hotel Canberra is turning 100 and to celebrate they are throwing a glamorous party to rival the Great Gatsby!
Come and join us at our pop-op Bellini Bar on Friday 25th October from 7pm!
Friday 25th October 2024
7pm – 10pm
Hyatt Hotel Canberra, 120 Commonwealth Avenue, Yarralumla
Thursday 20 June 2024
Experience the spirit of the Snowy Mountains at Hyatt Hotel Canberra’s Schnapps masterclass. Join wildbrumby founder Brad Spalding and distiller Sebastian Druege in the historic Griffin’s Lounge for schnappy cocktails, winter canapes, and stories about distillation, ski culture, and mountain life.
6:00pm – 7:30pm
Bring out the champagne glasses – it’s sour cherry schnapps season!
Christmas is all about great company and fabulous food. Lunch tables overflow with prawns and sweet, heart-shaped cherries. Their pits decorating the table come dinner time.
So, what happens to their smaller, less common cousins – the sour, morello cherry?
These deep ruby morsels are gifted with a complex flavour that we believe was made for our sour cherry schnapps!
Sour cherries, like the morello cherry have been used in liqueurs all over Europe for centuries. The most famous being Kirshwasser, meaning “cherry water”, from the Black Forrest region of Germany.
You guessed it. Sour cherry is the beautifully tart and tempting schnapps responsible for the delicious black forest cake. But could you imagine a cherry topped pavlova drizzled with our seasonal sour cherry schnapps!?
The possibilities are endless with this deliciously bittersweet treat. Here are a few cocktail recipes to get you cheers-ing to cherry this Christmas!
Kirsch Royale
As a Christmassy riff on the French ‘Kir Royale’, this cocktail is all about celebration. The star ingredient? A generous pour of our seasonal sour cherry schnapps.
This is the perfect cocktail to serve to friends just as the Christmas crackers are pulled and the jokes are shared.
And the best part about our Kirsch Royale is that you’ll have one at your fingertips in two easy steps – Let’s leave the complicated recipes to the food this year.
Ingredients:
20ml wildbrumby sour cherry schnapps
wildbrumby brut
morello cherries
How to make it:
To be cheers-ing to cherry all through to Christmas dinner, first place your morello cherry into a champagne flute and add our wildbrumby sour cherry schnapps.
Next, tilt the champagne flute on a 45-degree angle and fill with our wildbrumby brut. This will result in an evenly mixed cocktail that is ready to serve in seconds.
Sour Cherry Martini
It wouldn’t be a wildbrumby celebration without a martini. And our seasonal sour cherry schnapps is the ingredient that takes our signature martini recipe from party favourite to the Christmas cocktail everyone will want to sip.
In this cocktail you’ll find a lip-smacking tartness and candied cherry notes. (Have a friend obsessed with martinis? We have that Sour Cherry Martini Pack they didn’t know was on their Christmas wish list.)
Ingredients:
60mL wildbrumby Sour Cherry Schnapps
30mL wildbrumby Kosciuszko Vodka
morello cherry
How to make it:
Set up your chilled martini glass with a single morello cherry. Then, bring out your cocktail mixing glass and fill it to the brim with ice. Add our sour cherry schnapps and wildbrumby Kosciuszko vodka, and stir for 15 rotations.
Strain the contents of your cocktail mixing glass into your chilled martini glass. Enjoy!
Sour Cherry Sling
The Singapore Sling, a brilliantly fruity and pink cocktail, was invented in Singapore in the early 1900’s and has been a summertime classic ever since.
Some versions of the long forgotten ‘original recipe’ call for pineapple juice. However, our version combines the citrus notes of fresh lemon and orange, giving this cherry-forward drink an extra punch of tartness.
Sipping this cocktail by the pool or whilst on BBQ duty is one way to beat that summertime heat.
Ingredients:
30mL Classic Gin
30mL Sour Cherry
15mL fresh lemon juice
15mL fresh orange juice
morello cherries
wildbrumby morello bitters (or Angostura bitters)
soda water
How to make it:
The key to making the best Singapore Sling is to use fresh and quality ingredients. First, squeeze at least 15mL of fresh lemon juice and 15mL of fresh orange juice. Then prep your garnish by pinning two morello cherries using a cocktail pin.
Fill a bar shaker with ice and pour in the lemon juice and orange juice, followed by our wildbrumby classic gin and our cherry schnapps. Shake till frost forms on the outside of your bar shaker and strain into an ice filled Collins glass. Top with soda water.
Place your pinned cherries on top of your glass and add a tiny dash of morello bitters (available from our distillery door). And if you don’t have a bar shaker at home, simply build it straight into your glass.
wildbrumby seasonal products are available from our online shop or distillery door for limited periods only.
Wildflowers are in bloom, the sun is out, and the mountains are singing for adventure.
Spring has sprung and we’re celebrating with a floral, herbaceous and honey-sweet treat – our Dandelion & Honey schnapps.
Incorporating wild, handpicked dandelion flowers and local alpine honey with a base of our Pink Lady Apple schnapps. This is a seasonal schnapps made to be savoured for as long as our dandelions are in bloom.
You may be asking yourself, why dandelion? This vibrant yellow flower is highly aromatic and known as one of the most common edible flowers.
In teas and drinks, dandelion gives off a rich herbaceous and floral flavour often served alongside honey and lemon.
Local alpine honey is a key ingredient in our Dandelion & Honey schnapps too.
As bees busily venture from plant to plant, the taste of the snowy mountains in spring is collected into each drop of their gorgeous golden honey.
For us, the vibrant notes of wildflowers and local alpine honey are the true flavours of spring. So, where does the idea of floral schnapps come from?
Herbs and flowers, like dandelion, have a long history in liquor creation. Particularly in Western Europe where many traditional alcoholic beverages consumed in springtime, and beyond, are herbal liqueurs and aromatised fortified wines.
Today, you’re bound to come across plenty of cocktails celebrating springtime with herbaceous and floral flavours.
Here’s how we like to drink it:
Our Dandelion & Honey schnapps is delectable served neat or over ice. You can also try it as a boilermaker with your favourite lager after a long mountain bike ride or enjoy it in a simple cocktail like our Angry Bee. What better way to celebrate spring than with a floral and honey forward refresher?
How to make the Angry Bee:
Ingredients:
wildbrumby Dandelion & Honey schnapps 60mL
Fresh Lemon Juice 15mL
Soda Water
An edible flower
Method:
Fill a highball glass with ice and pour in our wildbrumby Dandelion & Honey schnapps and fresh lemon juice. Stir in ingredients and top with high-quality soda water.
Want to make this drink extra special? First, add ice to your highball glass and fill it halfway with soda water. To a cocktail shaker, add ice, fresh lemon juice, our wildbrumby Dandelion & Honey schnapps and shake well.
Using the cocktail shaker will thoroughly mix these ingredients and creates a soft texture that tastes phenomenal and is sure to impress your friends.
Strain the contents of your cocktail shaker into your highball glass and top with extra soda water if needed. Garnish with your favourite edible flower – our pick is the dandelion, of course!
*wildbrumby seasonal products are available from our online shop or distillery door for limited periods only.
Join us at the distillery this Valentine’s Day and feel the warm fuzzies, Wildbrumby style. Enjoy special Valentine’s cocktails, delicious nibbles, and live music outdoors — all set against the alpine backdrop.
Subtle, romantic, and just a little fuzzy.
Book now via info@wildbrumby.com
or phone the café on (02) 6457 1447.
Saturday, 14th February 2026
Live Music 2pm to 4pm (weather permitting)
Who said Valentine’s Day had to be loud, pink, and tacky? At Wildbrumby, we prefer subtle elegance, authenticity, and a little understated romance. This year, we’re celebrating love with two spirits that practically whisper “I love you”: Peach Nectar Schnapps and Apricot Schnapps.
Both start the same way — with real fruit (one with fuzzy skin), grown by people we know, in places we trust. From there, they take very different paths. Together, they tell a distinctly Alpine Valentine’s story. Read on for tasting notes, cocktail inspiration, and one very good reason to make it all the way to the end.
Our Peach Nectar Schnapps is the most awarded schnapps we make, and it’s earned that title quietly, one sip at a time. Made using ripe peaches sourced from Batlow, it captures peak summer in a glass — juicy, fragrant, and unmistakably peach.
This is not a shy schnapps. She’s a bit of a party girl: intensely fruit-forward, vibrant, and full of life, with a clean sweetness that feels natural rather than sugary. If there were such a thing as celebration in a glass, this would be it.
The perfect base for Valentine’s cocktails, Peach Schnapps is playful, generous, and dangerously easy to love. From sparkling aperitifs to long, refreshing drinks, it brings softness and warmth without ever stealing the spotlight.
If Peach is all twirling and applause, Apricot Schnapps is her more intriguing counterpart. Made with apricots from Shepparton, it leans drier and more structured, with a natural tartness that keeps everything beautifully balanced.
Subtle notes of almond and marzipan emerge naturally from the fruit, lending this schnapps its classic European character. It’s refined, aromatic, and quietly complex — the kind of spirit that doesn’t need to raise its voice to be heard.
Apricot Schnapps shines in sharper, more structured drinks (see our Alpine Vesper Martini) where its acidity and nutty undertones can really sing — especially when you’re in the mood for something a little grown-up.
Ready to get mixing? These are our favourite Peach and Apricot Schnapps cocktails for Valentine’s Day — from light and sparkling to bold and unapologetically Alpine.
A simple, elegant Valentine’s classic.
Ingredients:
25 ml Wildbrumby Peach Nectar Schnapps
Wildbrumby Brut
30 ml peach purée or a slice or fresh peach
Method:
Pour 20 ml Wildbrumby Peach Nectar Schnapps into a chilled champagne flute. Top gently with Wildbrumby Brut Sparkling. Garnish with a fresh slice of peach and serve immediately — no stirring, no fuss.
Fresh, nostalgic, and unapologetically peachy.
Ingredients:
45 ml Wildbrumby Peach Nectar Schnapps
fresh-pressed orange juice
Method:
Fill a glass with ice. Add 45 ml Wildbrumby Peach Nectar Schnapps. Top with freshly pressed orange juice and stir lightly. Sunshine in a glass.
Silky, flirtatious, and just a little bit show-offy.
This one’s for those who like their cocktails soft, elegant, and quietly impressive. Peach Perfect is all about texture and balance — ripe peach, gentle citrus, and a cloud-like finish that feels indulgent without being heavy. Think candlelight, not disco ball.
Ingredients:
45 ml Wildbrumby Peach Nectar Schnapps
30 ml Rubus Patch Gin
30 ml peach purée
15 ml fresh lemon juice
Chickpea juice (aquafaba) or vegan Wonderfoam cocktail foamer
Method:
Elegant, peach-forward, and perfectly at home on a Valentine’s table.
A long, refreshing drink for slow afternoons and lingering conversations.
Ingredients:
30 ml Wildbrumby Peach Nectar Schnapps
30 ml Kosciuszko Vodka
120–150 ml cold-brew black tea
Serve over ice and garnish with fresh peach and mint. This one also loves a crowd — it’s perfect for batching if you’re hosting.
Sharp, aromatic, and confidently grown-up.
Ingredients:
30 ml Wildbrumby Classic Gin
30 ml Kosciuszko Vodka
30 ml Wildbrumby Apricot Schnapps
Shake with ice. Strain into a chilled cocktail glass and garnish with an orange twist. Elegant, assertive, and very Alpine.
Want to go the extra mile and expand your culinary repertoire? No Valentine’s celebration at Wildbrumby would be complete without dessert — and while our strudel is famously hard to beat, we’d like to introduce another traditional Austrian favourite you can recreate at home.
Few dishes feel as nostalgic, indulgent, and unmistakably Alpine as Austrian Apricot Dumplings. Marillenknödel are a true classic: whole apricots wrapped in soft dough, gently cooked until pillowy, then rolled in buttery, golden breadcrumbs and finished with a snowfall of icing sugar. Served warm, they’re comforting, generous, and made for sharing.
Ingredients:
For the dumplings:
8 fresh apricots
8 sugar cubes
250 g quark or ricotta (cream cheese works in a pinch)
1 egg
170 g plain flour
70 g butter, softened
A pinch of salt
For the crumb coating:
80 g butter
140 g breadcrumbs
2 tablespoons sugar
A pinch of cinnamon
To serve:
Icing sugar
Wildbrumby Apricot Schnapps
Method:
Whether you’re raising a Peach Bellini, shaking an Alpine Vesper, or sharing warm apricot dumplings at the table, Peach and Apricot Schnapps bring something special to Valentine’s Day: real fruit, real flavour, and a real heart-to-heart connection.
From Batlow peaches to Shepparton apricots, from orchard to Alps — this is Valentine’s Day, the Wildbrumby way.
It’s about time for a long schnappy lunch. Weekends are made for resting, recuperating and rejuvenating. And summer long weekends? They’re basically a holiday for your soul. It’s your time to get out in the sunshine, soak up some much-needed vitamin D, and forget about the inbox for a while. Why not dial up the relaxation by treating yourself to a long lunch with friends — complete with a table full of schnapps spritzers to toast this beautiful land we call home?
We’ve rounded up our schnappiest summer favourites to take your weekend brunches from nice to next-level.
Ingredients:
30mL mango schnapps
30mL Kosciuszko Vodka
15mL fresh lime juice
15mL mango juice and mango purée
Top up with ginger beer
Method:
Pour your schnapps, lime juice, mango juice, mango puree and vodka into an ice-filled shaker and shake vigorously for 30seconds. Pour into an ice-filled glass, then top up with Ginger Beer. Garnish with a slice of orange. Sip, relax your shoulds, and give a long sigh of contentment.
Ingredients:
45mL Peach Nectar schnapps
55mL orange juice
Method:
Fill a glass with ice. Pour in the peach schnapps and top up with freshly pressed orange juice to your liking. Garnish with a slice of orange, give it a gentle stir, and enjoy.
Ingredients:
45mL Wildbrumby Limoncello
30mL Classic Gin
20mL fresh lemon juice
Top up with Indian tonic
Method:
Fill a large wine glass with ice. Add schnapps, gin and lemon juice, then stir gently. Top up with Indian Tonic water and garnish with a slice of lemon and a sprig of fresh rosemary. Chillax.
Ingredients:
30mL Wildbrumby Devil’s Tongue
Ginger beer
Sprig of mint to garnish
Method:
Pour Wildbrumby Devil’s Tongue schnapps into a tall, ice-filled glass. Top with ginger ale and garnish with a sprig of mint.
The Aussie sun not hot enough for you? Need more fire? Crank it up by using 60mL of Devil’s Tongue.
Ingredients:
45mL Wildbrumby Classic Gin
Fever-Tree Indian Tonic
Method:
Fill a glass with ice. Pour in the Classic Gin and top up with Indian Tonic. Garnish with lemon or lime, put your sunnies on, and bliss out in the sunshine.
It’s that time of year to run through the schnappy checklist.
Stocked up on seasonal Sour Cherry schnapps – check. Gifted your Secret Santa a 60ml surprise pack – check. Bought the Seriously Sparkling Christmas Pack to add extra festive cheer to your celebrations – check. Added Christmas Gin to the “just-in-case” shelf – check. Hidden a bottle somewhere unexpected for future-you to discover – check. Spare bottle for Santa – check.
Now, what to do with all that schnapps?
At wildbrumby, that’s our favourite question. The easy answer is “just drink it”, of course. But if you’d like to get creative—and seriously impress your family and friends this holiday season—we’ve mixed up some “Schnappy Hour” Christmas cocktails that are ready to become your new go-to’s for every festive celebration. Check them out below.
—————————–
Santa’s Baked Apple Fizz
Product: ‘Catch Me’ Gingerbread Man Baked Apple
—————————–
Ingredients:
45mL Baked apple schnapps
150mL Fever Tree Spiced Ginger Beer
Method:
Pour your schnapps over ice and top up with the Fever Tree Spiced Ginger beer. Finally, garnish with an apple fan.
—————————–
Sour Cherry Slam
Products: Christmas Gin and Sour Cherry schnapps
—————————–
Ingredients:
30mL wildbrumby Sour Cherry schnapps
30mL wildbrumby Christmas “Black label” Gin
2 teaspoons Cherry Jam
30mL Lemon Juice
1 egg white
Cherry garnish
Method:
Add all your ingredients into a cocktail shaker over ice and shake until the outside is frosted. Double strain into an ice-filled tumbler and garnish with a cherry.
PS. If your jam jar is almost empty, shake your drink in the jar to save washing up.
—————————–
Sunrise on Christmas Day
Products: Kosciuszko Vodka and ‘Catch Me’ Gingerbread Man Baked Apple
—————————–
Ingredients:
30mL wildbrumby Baked Apple schnapps
30mL Kosciuszko Vodka
30mL fresh Espresso
A pinch of salt
Method:
Add all your ingredients into an ice-filled cocktail shaker and shake until the outside is frosted. Double strain into an ice-filled tumbler and garnish with a dusting of cinnamon and a side of homemade Christmas cookies.
—————————–
Candy Cane Martini
Products: Kosciuszko Vodka and Peppermint
—————————–
Ingredients:
30mL wildbrumby Peppermint schnapps
30mL wildbrumby Kosciuszko Vodka
30mL Cream
Method:
Add all ingredients into an ice-filled cocktail shaker and shake until the outside is frosted. Double strain into a martini glass and garnish with a candy cane.
—————————–
Lady Marmalade
Product: Classic Gin
—————————–
Ingredients:
45mL wildbrumby Classic Gin
30mL lemon juice
2–3 teaspoons wildbrumby gin marmalade
Method:
Add all ingredients into an ice-filled cocktail shaker. Shake until frosted, then double strain into a martini glass and garnish with an orange wedge.
—————————–
Elf Juice
Products: Classic Gin and Limoncello
—————————–
Ingredients:
30mL wildbrumby Limoncello
30mL wildbrumby Classic Gin
2 teaspoons wildbrumby Christmas Cranberry & Orange jam
90mL orange juice
Method:
Add all your ingredients into an ice-filled cocktail shaker and shake until the outside is frosted. Double strain into an ice-filled tumbler and garnish with an orange wedge.
—————————–
Saint Nic’s Spritz
Products: Christmas Gin and Sour Cherry schnapps
—————————–
Ingredients:
45mL wildbrumby Sour Cherry schnapps
20mL wildbrumby Christmas “Black label” gin
20mL fresh lime juice
Soda water
Method:
Add schnapps, gin and lime juice to an ice-filled glass. Stir, top with soda water, and garnish with lime, mint and cherry.
Kick back among the sculptures at wildbrumby and enjoy live tunes from the Cooma Big Band from 12–4 pm on Australia Day. There’ll be beer and schnapps flowing, a pulled pork burger special, good music in the air, and plenty of Snowy Mountains atmosphere.
So slap on your sunscreen, dust off your Drizabone and Akubra, saddle your horse, and come on down! A great way to spend an afternoon (weather permitting) in 2026. 🎶🍻
Lunch bookings highly recommended!
Book now via info@wildbrumby.com or phone the cafe on (02) 6457 1447.
Monday, 26th January 2026 (weather permitting)
12pm to 4pm
Join us for a masterclass at the Canberra Visitor and Information Centre on Friday, 21 November 2025 (5:00–6:30 pm) for a spirited evening of alpine flavours and local storytelling.
As part of the Discover SpiritsCBR series, wildbrumby brings a one-night-only experience that blends:
🥂 Signature spritzers and schnapps tastings
🍸 Creative cocktail inspiration from the Snowy Mountains
🏔️ Behind-the-scenes stories from Australia’s highest distillery
Friday 21 November 2025
Doors Open: 4:30pm
Masterclass: 5:00–6:30 pm
Tickets via Eventbrite are strictly limited. Book now to secure your spot.
We know, we know… when most people think of a spritz, they picture an Aperol by a Venetian canal or a Limoncello on the Amalfi Coast. But did you know the word spritz actually comes from the German for “splash”? It was Austrian travellers who first lightened Italian wine with a dash of soda. Incidentally, the Austrians are also instrumental in the founding of Wildbrumby schnapps…See, where we’re going here?
So, if the spritz isn’t purely an Italian invention, but was inspired by Austrians, we reckon us Aussies deserve a turn to give it a little Wildbrumby schnappy twist of our own.
This season, we’re turning to Wildbrumby Peach Nectar, Limoncello, and Pink Lady Apple Schnapps to create spritzers and sours that taste like sunshine in a glass. From zesty sours to summer sun-toned spritzers, these refreshing cocktails will have you raising a toast to the bright days ahead. Interested in trying these cocktails at home? Our Spring Spritzer 500ml bundle containing 2 x Peach Nectar schnapps, 2 x Limoncello, and 2 x Pink Lady Apple schnapps, includes one FREE bottle!
Because when life gives you sunshine… it’s time to slip, slop, and spritz!
Peach Perfect
45 ml Wildbrumby Peach Nectar Schnapps
30 ml Rubus Patch Gin
30 ml Peach Puree
15 ml Fresh Lemon Juice
Chickpea juice or vegan Wonderfoam Cocktail Foamer
Method:
Italian Lemonade
45 ml Wildbrumby Limoncello
30 ml Classic Gin
20 ml Fresh Lemon Juice
Top up with Indian Tonic
Method:
Orchard Spritz
45 ml Wildbrumby Pink Lady Apple Schnapps
30 ml Kosciuszko Vodka
Fever Tree Ginger Ale
15 ml Fresh Lemon Juice
Dash of simple syrup
Method:
On Saturday 4th October 2025, we are celebrating over a decade of Oktoberfests held at Wildbrumby Distillery! We asked Chris Wall from the Cooma District Band, how the band came to be involved with the annual Oktoberfest, and why it’s a great day out for the whole family.
How did the Cooma District Band become involved with Oktoberfest at Wildbrumby?
About 15 or 20 years ago I would think it was, we found a book, “Alles Stimmung”, in the band’s music stores, with 10 well known Bavarian style songs and tunes. At the time we had a few German speakers in the band, and so we gathered a bit more music, and put on an Oktoberfest…I think it was at the Air Rifle club in Cooma, which had a German background. We asked Monika and Brad (the founders of Wildbrumby) if they were interested, and we have been a fixture on the October long weekend ever since, and we love it.
What kind of music do you play?
I think it was thanks to Monika we became “The Wildbrumby Oombahbah Band”. Over the last 20 years we have gathered more and more German/Austrian/Oompah style music. When we found out Monika grew up in Kufstein, and we had “Kufsteinlieder” in our music, we really had to add that to the list. I believe it has words about how beautiful the town is, and it is a lovely lyrical waltz. There are some common themes (in the list): “If the water in the Rhine was Golden Wine”, “You can’t be true to me”… largely related to drinking and what can happen after drinking!
But you don’t have to drink like the composers of those songs to enjoy a day at Wildbrumby. One of the great things is that we so often have an enthusiastic audience, but it is never rowdy nor unpleasant as you can get at other venues. It is always a great family day with Oompah music, dancing, singing, kids running about, and great schnapps, beer and food.
Are there games for the kids?
We usually bring some toy horses and have a mad kids’ “gallop” that gets faster and faster. There are always percussion instruments to play, and we find the under 7’s are often the most enthusiastic. This year our bass drummer is away, so there is an opportunity for someone to play along with the band. Sometimes we have kids who play an instrument sit in and follow the music while mum and dad relax on the grass and have a schnapps or something from the Wildbrumby “Hoffbrauhaus”.
And, of course, there is always a “Chicken Dance” for young and old, waltzes, polkas, and a “Schuplattler” – a bit of group thigh slapping, best done with a Tyrolean hat.
We plan a bit of a sing along…Edelweiss, and some songs in German…and just doing your best with the pronunciation is fine!
The event details:
Dress up and come along. As one of our songs translates: “I’d rather wear a Tyrolean Hat”. We are outside, and people are coming and going as they please.
And it’s all free, put on by Wildbrumby.
The band will play from 11:30 to 4:30 on Sat 4 October, so come along and enjoy (and pray for good weather).
Chris Wall
Wildbrumby Oombahbah Band (know at other times as Cooma District Band)
Bookings for lunch and afternoon tea are highly recommended.
To reserve a table at the stillhouse cafe, we recommend you contact the distillery by phone between 10am and 11am, or 3pm and 5pm on (02) 6457 1447.
You can also email info@wildbrumby.com.
BAY PAVILIONS, BATEMANS BAY – Friday, 5th September 2025 – We’re still buzzing after an incredible night at the 2025 Far South Coast Business Awards, where Wildbrumby Distillery took home four major honours — including the coveted title of:
Business of the Year!
Leading the charge was our brilliant head distiller, Sebastian Druege, who was recognised as Outstanding Employee for his dedication, creativity, and craftsmanship in shaping our award-winning spirit range. Go Sebastian!
We’re thrilled to share that Wildbrumby was also recognised for:
🏆 Excellence in Sustainability
👥 Employer of Choice (20 Employees and Under)
These awards celebrate the heart and hard work that go into everything we do — from handcrafting schnapps from orchard-grown fruit, and crafting gin using local botanicals and alpine spring water, to cultivating a workplace culture that puts people and planet first.
“We’re incredibly proud to be part of a passionate community of Snowy Mountains businesses,” said co-owner Brad Spalding. “Friday’s Gala Ceremony was a celebration of creativity, sustainability and regional innovation — and it was an honour just to be among so many great local operators.”
We’d like to send a huge thank you to our amazing Wildbrumby team, our wonderful Snowy Mountains community, and to you — our fellow schnapps lovers — for your continued support.
Here’s to more milestones, more schnapps, and more reasons to celebrate! 🥳
Dust off your Lederhosen and Dirndl, and get ready for fun, games and schnapps at wildbrumby’s annual Oktoberfest celebration! On Saturday, October 4th, the vibrant sounds of the Cooma Oom-Pah-Pah Band will fill the air from 11.30am until 4pm. Book a table for lunch, then head outside in the afternoon to enjoy the music and festivities.
Saturday 4th October 2025
11.30am – 4pm
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