Some releases just feel meant to be. To mark the Year of the Fire Horse, we’ve bottled something a little bold, a little untamed, and very much worth raising a glass to. Meet Golden Stallion Vodka — a limited-edition release that celebrates forward momentum, good fortune, and riding your own path.
Golden Stallion is a spirited twist on our wildbrumby Kosciuszko Vodka, sharing the same chardonnay-grape base and alpine clarity — but with a fire-lit edge. Infused with orange for brightness, ginger for warmth, and kumquat for a subtle nod to Lunar New Year prosperity, it finishes with a flicker of native mountain pepper that lingers long after the sip.
The result? Vibrant on the nose, silky on the palate, and warming in all the right ways. Smooth enough to sip neat, complex enough to carry a cocktail, and rare enough that when it’s gone — it’s really gone. With the wildbrumby stallion on the label, this one was always destined to run with the Fire Horse.
Ingredients:
45mL Golden Stallion Vodka
60mL fresh orange juice
10mL honey syrup (1:1 honey & warm water)
5mL fresh lime juice
2 dashes mandarin bitters
Method:
Shake everything with ice until well chilled. Strain into a rocks glass over fresh ice. Garnish with a slice of orange and a dark cherry. Best enjoyed with good company and something worth toasting.
Ingredients:
45mL Golden Stallion Vodka
5mL ginger syrup
2 dashes mandarin bitters
Top up with Fever-Tree Yuzu & Lime Soda
Method:
Build in a tall, ice-filled glass. Stir gently, top with soda, and garnish with fresh mint and a wedge of lime. Light, lively, and practically made for dumpling feasts and long lunches.
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.
Peach & Apricot Schnapps — a perfect match made in the mountains
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.
Peach Nectar Schnapps — Liquid Gold
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.
Apricot Schnapps — Elegance with Depth
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.
Valentine’s Cocktail Recipes
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.
Peach Bellini
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.
Peach Bellini
Fuzzy Navel
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.
Fuzzy Navel
Peach Perfect
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:
Fill a cocktail shaker with ice.
Add all ingredients and shake vigorously for around 30 seconds — this is where the magic happens, so don’t be shy.
Strain into a chilled coupe glass and serve immediately.
Elegant, peach-forward, and perfectly at home on a Valentine’s table.
Peach Perfect
Adult-Only Iced Tea
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.
Adult-Only Peach Iced Tea
Alpine Vesper
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.
Alpine Vesper Cocktail
Austrian Apricot Dumplings (Marillenknödel)
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.
Austrian Apricot Dumplings (Marillenknödel)
Recipe: Austrian Apricot Dumplings (Serves 4)
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:
Wash the apricots and carefully halve them, removing the stones while keeping the fruit intact. Place a sugar cube inside each apricot and gently close them back up.
In a bowl, combine the egg and butter and whip until fluffy. Add the quark (or ricotta), flour, and salt, mixing just until a soft dough forms. Be gentle — overworking the dough will make the dumplings heavy.
Divide the dough into eight portions, flatten each in your hand, and wrap it around an apricot, sealing completely. Roll gently into smooth balls.
Bring a large pot of lightly salted water to a gentle simmer. Add the dumplings and cook for 10–12 minutes, until they float to the surface.
While they cook, melt the butter in a pan and add the breadcrumbs and sugar. Toast gently, stirring often, until golden and fragrant.
Remove the dumplings from the water, drain briefly, then roll them in the buttery crumbs until fully coated.
Serve warm, dusted with icing sugar, and accompanied by a small glass of Wildbrumby Apricot Schnapps — or a discreet drizzle over the plate if you’re feeling indulgent.
A Schnappy Way to Say “I Love You”
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.
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.
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.
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.
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
—————————–
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.
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.
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.
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.
When the days grow long and the sun hits just right, it can only mean one thing — spritz season is here!
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:
Fill a cocktail shaker with ice.
Add all ingredients and shake it vigorously for 30seconds.
Strain into a coupe glass.
Italian Lemonade
45 ml Wildbrumby Limoncello 30 ml Classic Gin 20 ml Fresh Lemon Juice Top up with Indian Tonic
Method:
Fill a large wine glass with ice.
Add schnapps, gin and lemon juice and stir gently.
Top up with Indian Tonic water.
Garnish with a slice of lemon and a sprig of fresh rosemary.
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:
Fill a large wine glass with ice.
Add schnapps, vodka, simple syrup and lemon juice and stir gently.
Top up with ginger ale.
Garnish with slices of pink lady apple and fresh mint.
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.
Wildbrumby Distillery celebrates big wins at the 2025 Far South Coast Business Awards
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! 🥳
From left to right: Sebastian Druege (Distiller), Ya Li (Graphic Designer)
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