Tag Archives: news

Raspberry Schnapps is here.
Walk through the Raspberry patch 2021 a perfect growing season for wildbrumby with plump and succulent berries transformed into a fine crimson spirit.

We are excited to announce ‘Angel’ by Phillip Doggett Williams as the newest addition to our ever-growing sculpture collection on the distillery grounds.

Phillip is a Melbourne based sculptor who has built a strong reputation in art culture. His artwork has been included in significant collections such as the Australian National Gallery in Canberra, Artbank, the Gallery of NSW —and now here at wildbrumby distillery in our sculpture garden.

We called on all local gin lovers to join us at wildbrumby to celebrate Aussie gin & break the GUINNESS WORLD RECORDS™ title for the largest gin tasting event ever on November 22. You answered the call and we claimed the world record with a photo finish!

Multiple venues around Australia hosted 802 participants, which surpassed the previous record of 796 held by the Brits, allowing us to claim the Gin Ashes.

A big thank you to all who took part and a massive thanks to the event organisers at Gintonica.

The only cases we want to increase this year are cases of wildbrumby products blessing the shelves at BWS stores following their Local Luvva campaign to support small, independent brands like ours. But we need your help!

BWS say they will stock the top 18 brands across Australia based on a public vote, so we’re asking you and your drinking buddies to vote for us. You’ve got until Friday, 2nd October to cast your vote so please help us SPREAD THE LOVE across Australia!

You can vote here: bws.com.au/productgroup/vote-for-local

Thank you ❣️

Wildbrumby Distillery has been awarded ‘Gold’ for its Peach Nectar Liqueur at the Australian International Spirits Competition (AUISC) and has also been honoured in the ‘Judges Choice’ category.

This is the second gold medal to be awarded to the Peach Nectar, which claimed gold at the 2018 Australian Distilled Spirits Awards.

AUISC is a new spirits competition for both local and international spirits which is judged on a world scale by predominantly Australian judges, to reflect local tastes in spirits.

Wildbrumby founder, Brad Spalding has developed many varieties of schnapps which have proven extremely popular among visitors to the Snowy region. Peach Nectar Schnapps is one of its classic range and has a rich succulent flavour.

“Schnapps is not a traditionally Australian spirit, but we have developed a unique twist on European schnapps, that is specially tailored to Australian taste buds,” says Spalding.

“We are delighted with the performance of our Peach Nectar Liqueur in this prestigious international competition, which was established on local soil to celebrate our nation’s discerning palate.”

Wildbrumby has been developing and refining its range of spirits for well over a decade and was the first local distiller to introduce schnapps to Australian snow sports enthusiasts.

The distillery has also previously received awards for its Classic, Rubus Patch and Stallion gin, which have each claimed ‘Gold’ at international spirits competitions in recent years.

It was also named as a leading food and drink innovator in 2017 for its schnapps range in the book Celebrating Australian Food and Agribusiness Innovations, which showcased 50 stand-out products across the entire Australian food value chain. 

Wildbrumby was chosen for its focus on product experience and the personalisation of its ever-growing range of contemporary Australian spirits.

Wildbrumby serves up a special gin at World in Union event.

Wildbrumby was proud to present its ‘Spirit of the Brumbies’ Gin at the ACT Brumbies annual fundraising luncheon on August 30, 2019. This special gin was created as a limited release for the World in Union event at the Hotel Realm in Canberra.

To craft this unique spirit, Wildbrumby distillers used 15 of the finest natural Australian Botanicals to represent each of the 15 Brumbies players on the field. The players all received their own bottle, with the remaining bottles from the batch auctioned off to raise funds at this fantastic event.

Newly sealed section of Wollondibby Road will ease distillery access and parking for cars and buses.

Wildbrumby Distillery, the creator of award-winning Snowy Mountains spirits, is celebrating the completion of a long-running project to seal part of Wollondibby Road.

The section of road leading from the EcoCrackenback turnoff to the distillery was previously unsealed and heavily potholed.

Eight years in the design phase, the new section of road is now complete.

“We managed and funded the entire project,” says distillery founder Brad Spalding.

“It was a very large amount for a little distillery to come up with, but managing infrastructure is part of the cost of doing business in a remote location.

“We are already managing all our own water treatment and effluent, and this sealed section of road represents yet another big step forward for us.”

A key benefit is the creation of extra parking spaces for both cars and buses, making access to the distillery far easier for visitors.

“This will obviously have benefits for both our customers and our distilling op-erations,” says Spalding. “And in addition, we no longer have huge clouds of dust drifting in from Wollondibby Road.”

The construction of the road was part of a larger project to upgrade the commercial production area of the distillery.

The local council included a condition that the section of road be sealed as part of that development application, says Spalding.

There were, however, numerous engineering and regulatory obstacles to overcome before construction could even begin, so engineer Tom Evans was hired to oversee the project for its duration.

“We had to redesign the layout of the existing road, as well as the location of car parking facilities,” says Spalding.

“This involved a huge amount of planning, and liaising with surveyors, construction crews and the council.”

While Evans was overseeing the engineering aspects of the project, Edwin Kraft managed the civil works, and Peter Burns and his team managed the survey work, Spalding says.

“We think the result is terrific and has really improved the whole appearance of the distillery grounds. Now we just wish those people using the road would slow down a bit.”

There is an official ribbon-cutting ceremony planned for June 2 at 4pm.

“We’ll be calling it our end-of-pothole party,” says Spalding.

Limited-edition Black Label gin brings a festive twist to the distiller’s award-winning range of spirits.

Wildbrumby, the Snowy Mountains Distillery, has released a limited-edition Black Label gin which has been crafted just for Christmas.

The Black Label has been created from the traditional botanicals and organically home-grown raspberries used in its Rubus Patch gin.

To this award-winning spirit, we’ve added twists of festive fruit, elderflower and citrus notes to recreate the sublime spirit of Christmas.

These have been carefully balanced with juniper and native botanicals, such as the mountain pepper berry that grows wild in the Snowy Mountains.

“The subtle addition of traditional Christmas fruit to our award-winning Rubus Patch is a celebration of the things we love best as we spend time with friends and family,” says Wildbrumby founder, Brad Spalding.

“Add pristine Snowy Mountains water and organic citrus fruit from the family orchard, and you have a gin that truly embodies the spirit of an Australian Christmas.”

The Black Label gin will be available until Christmas, or until stock runs out. Each bottle is elegantly packaged and includes a festive cocktail recipe card (details below).

Price: $95 (700ML)
Availability: Wildbrumby distillery door and online store

Holy Hoity Toity Cocktail

A refreshing and delightful twist on the classic gin and tonic with subtle notes of elderflower and festive fruit overlay this Black Label limited-edition gin.

How to create it:
• 30ml Gin
• a handful of fresh raspberries
• cucumber and lemon, thinly sliced
• soda with a splash of lemonade or elderflower tonic

Method: Steep raspberries in gin for at least an hour before serving, and then top up with either soda and a splash of lemonade — or add a festive twist with elderflower tonic.

Serve with sliced lemon and cucumber in a high ball or long-stemmed glass, over ice.

What a brilliant day we had with Catriona and the Getaway team when they visited the Snowies! If you missed the show, you can catch it here…