An evening celebrating life, friendships, and some great drinks
Destination Cellars invite you to an intimate gin event with Bert Shugg and Todd Morrison on Friday evening December 11th at 7pm in the beautiful surrounds of Hadleys Orient Hotel.
Todd and Bert started working on some new Retiring products earlier in the year for Destination Cellars five year anniversary. They wanted to create some drinks that embodied the spirit of Wilmot Hills - both the people and the place. This year's challenges have meant that the products have been delayed, but they are ready now and we are really excited to show them to you.
On October 12th 2020 the founders of Wilmot Hills Distillery John and Ruth Cole left this earth with dignity in view of mountains that they loved.
During his life John sought little recognition for his achievements although I consider him to be a pioneer in Tasmania with respect to geographical identity orchard and garden to bottle craft distillation.
To honour this legacy and place I have produced special bottlings of four unique spirits each with connections to Wilmot and expressing my particular interests that were encouraged by John and Ruth.
As part of Destination Cellars five year Celebration Todd has kindly asked me to present these spirits at this event
“The Retiring” Spirits
*This in not an online event*
Here is the tasty line up of Retiring gins:
AW Shugg Craft Distiller: Each of my spirits have a story relevant to my family and friends
1. “The Retiring” GIN - My English father in law’s favourite Gin was Plymouth. This is my interpretation of that London dry style for my wife’s memories. Twelve botanicals (3 from my garden) are vapour distilled from distillery produced ethanol,blended then cut. Five percent of each batch (30 litres 60 bottles)) is compounded with distillates that represent our family travels e.g. Nepal pepper and tea.
2. “The Retiring” Barrel Aged GIN - My great friend Peter Althaus of Domaine A Stoney Vineyard gifted me some second use French oak barrels (50 litres)that had matured Cabernet Sauvignon wine. The Gin was aged for six months then compounded with infusions of camomile and wormwood “grande” grown at Wilmot. Absinthe was one of John and Ruth’s favourite drinks including Hemingway’s cocktail Death in the Afternoon. This Gin makes a nice contribution to a Negroni.
3. “The Retiring” Blackcurrant Gin Liquor - On a trip to Lyon France I found my wife at Les Hales Market seated at a bar with local workers drinking Kir at 7.30am. This liquor is my take on Cassis using Westerway Farm (Derwent Valley) blackcurrants infused with Gin then sweetened with sugar syrup. Along with a French 75 the Kir Royale remains our families favourite cocktail.
4.”The Retiring “ POMME - Thirty years ago John and Ruth planted an orchard at Wilmot of 300 trees representing 8 different English Cider apple varieties. Later he designed and built a hybrid Still to make cider apple spirit. In 2018 I purchased most of the apple crop and made the cider. Pomme is cider distilled then barrel aged (French oak)for 3.5 years . I believe it captures the flavour of the pristine minimalist intervention fruit ripened in the low hills. This is my contribution to the Wilmot Hills Distillery legacy.