July 12, 2023 • 31 mins
Welcome back to the Served! podcast, Canberra's favourite foodies podcast!
On today's episode, Mick is joined by Tim, Paul and India from the Canberra Distillery;
- Tim has been a lover of gin for most of his life, so how did he turn his passion and love for the spirit into a successful, local business?
- Which of the Canberra Distillery's gins will have non-gin lovers BEGGING for more?
- Don't know how to make a good G&T? Well neither did Mick, until he went to one of India's G&T Masterclasses!
- July 11th was International Mojito Day, so how do you make the perfect mojito? Paul has an interesting technique that uses... MAPLE SYRUP!
- Tim, Paul and India tell Mick their favourite places to eat in Canberra... but more importantly, their favourite places to get a drink too!
See omnystudio.com/listener for privacy information.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Water.
Speaker 2 (00:01):
Oh my goodness, the food looks and smells amazing.
Speaker 3 (00:04):
I have you hungry?
Speaker 4 (00:05):
This is this Salvas podcast.
Speaker 5 (00:07):
Hello, and welcome back to Served, where we are serving
you up a ton of great foody suggestions here in
the nation's capital. I am Mick Carojuana. I am your host,
and I hope you are doing fan bloodytastic And if
you ask me, well, h I'm a little bit punched
at the moment.
Speaker 6 (00:26):
It's not water that I'm craving.
Speaker 7 (00:28):
It's a goddamn Mejido baby, my favorite cocktail of them all. Heck,
it'll be up there in my list of favorite drinks ever.
And the Mehido's big day was just a few days ago,
July eleventh, International Mahido Day, So I thought what better
way to celebrate the good old rum and mint cockie
tea than to get a few people from the Canbra
(00:49):
Distillery onto chat all about it. But I also got
Tim Paul and India in to talk about gin because
they mostly do gin and they originated as a gin distillery,
so it makes to talk all about it.
Speaker 5 (01:02):
That's all on the way on today's episode is Served.
So I was looking at the national day's calendar that
I do, and I was just like, oh, beauty, okay.
International Mahato Day and World Run Day are on the
same day. And then I got three people in from
the Canberra Distillery and I was told Michael, you've gotten
(01:23):
it wrong, and I went, oh no. And then I
got told no, there's more days, and I went, oh, bugger,
But it doesn't matter because we're here to talk about
gin and all that stuff. And so I'm joined by Tim,
Paul and India from the Canberra Distillery.
Speaker 6 (01:35):
Guys, how are.
Speaker 2 (01:36):
We very well? Thank you, thank you for having u.
Speaker 6 (01:38):
No, it's all right.
Speaker 5 (01:39):
I felt like I needed to because I came in
and did one of the G and T master classes
a couple of months ago.
Speaker 6 (01:45):
And I have been dreaming about gin ever since. Tim.
I feel like you've been doing that your entire life.
Speaker 2 (01:50):
Wow, that's true. That's true. But given that we're cocktails
and a distillery, we like to celebrate everything. So that's
why there is many many World Gin Days and International
Gin Days and a day for ram and a day
for Mahidas. There's always a data celebrate and how a
cocktail there has to be a data celebrate.
Speaker 5 (02:06):
I studied in America once and I made a friend there.
He was from the Netherlands, and we agreed that once
we retire, we want to just sit on a porch
in a rocking chair, just watching the planes go by
with a Gin and tonic in our hand.
Speaker 7 (02:18):
Yeah.
Speaker 5 (02:18):
And well, when I made that promise, I didn't like
gin and tonics.
Speaker 6 (02:21):
I just went with the flow.
Speaker 5 (02:22):
But after doing the G and T master class with
you India, I was just like, I want to retire
now because I want to have this gin in my
hand all the time. And Tim, how did you because
you obviously a massive gin van a gin?
Speaker 7 (02:35):
Yeah.
Speaker 2 (02:35):
Yeah, So how did I get started? I went down
to Tasmania and visited a friend of mine that was
starting out a whiskey distillery down there, and I couldn't
grasp the concept of how alcohol was made. So I
went through that process of knowing that I had to
go through the process of making it in order to
work out how it happens. Yeah. So I started in
about two thousand and eight and was tinkering away there
for a number of years. Now I should add that
(02:56):
it's illegal to own or operate still if you don't
have a license. Point tonight, I'll just say that I
was tinkering away in my shed there for a while,
and then twenty fourteen I knew I was coming up
for a period of unemployment and so I decided to
have a crack at it and became the first license
distillery in Canberra. Oh wow, only license distillery on a
residential block and probably won't. No one else will be
able to crack that again. Being the first through the
(03:17):
process in Canberra really did help on that front, because
they didn't know all the reasons they should stop it.
So Yes started at the end of twenty fifteen and
I thought at that stage that we did it. My
first run was a fifty leter run. He had about
one hundred bottles and I thought I'd be giving it
away twelve months later. And from there it's been eight
(03:37):
years of pedaling flat out.
Speaker 6 (03:39):
Oh wow, I know.
Speaker 5 (03:40):
When I came in, I walked away with one of
your little cubes that has four in it, and I
got oh man, okay, I got the og one, I
got the blood orange, I got the winter I believe
it was, and I got the lemon cello as well.
Speaker 6 (03:52):
Watch your pick out of all thank you, thank you,
out of all of them.
Speaker 5 (03:57):
It's tough because it depends on the occasion. Elemon Cello
is just perfect. But then also recently as well, during winter,
the winter gin just man, it makes me warm inside.
Speaker 4 (04:07):
Yeah, a recent uptick of winter Gen sales which is
really awesome for us because it's been a bit of
a i guess, an underdog for us in the past.
It's something a little bit different and unusual, so people
tend to gravitate towards that one.
Speaker 2 (04:20):
So winter Gin came about. We were trying to sell
gin and tonics in the middle of winter at the
bus Depot markets in about twenty sixteen and our mates
from Burrowbee Farms, who are selling there as well, said here,
try this and we threw a little bit of basil
liqueur into it syrup and you know, two weeks later
we turned up back at the Kingston markets with a
(04:41):
new gin and it's gone from there. So very much
that winter warmer gin, so it's quite different. I also
call it out gateway gin. If you're not a gin drinker,
that's where you're going to start. And yeah, you can
over ice in summer is wonderful, but it's very much
that winter warmer straight. If you're going to have anything
with it, a little bit soda, maybe a little bit
of lime or lemonth. But in front of an open.
Speaker 4 (04:59):
Fire Canbra day, you can warm up your glass as well,
which is something that I do talk about in the
master classes. But you can put a bit of hot
water in your glass and then tip out the hot
water and just drink it straight in there. Maybe neat
is a better word, but just sipping on it. It's
really good for that winter warming.
Speaker 5 (05:16):
Yeah, and I know you guys have so you've got
your winter gin and you've got your summer gin as well,
which let's make sense.
Speaker 6 (05:22):
It's probably be able to have that in summer time,
of course.
Speaker 5 (05:24):
But it's interesting to hear that the winter gin was
kind of inspired by the bus depo markets in a way.
Do you have any other sorts of gin that are
inspired from Canbra things?
Speaker 4 (05:35):
Yeah?
Speaker 2 (05:35):
Yeah, so they all come about through Everything has a story.
So the camera fog is it's actually the second product
I made, and it came about because a chap that
came over to put the doors needed some security doors
on my garage when I was starting out and there
was some building activity in a bloke hung back at
the end and I went, okay, here we go. This
is suspicious. And he said, what's that over in the
corner because I had the still all packed up for
(05:56):
the building work. And I went, mate, if you're asking
the questions to what that is, you know what that is.
He goes, yeah, yeah, And so then we had a
chat and his family, his great uncle had come out
after the Second World War and stolen some copper off
the Snowy Mountain scheme and made a traditional Eastern European product, okay,
which given geographical naming restrictions, we couldn't name cammebra Fog
after that product. So I went with my own geographically
(06:18):
specific name that no one else can steal, with the
camera fog. And so yeah, he shared that recipe. We
drank a little bit of that product, and I've changed
that a little bit because they were using in their
traditional recipe. Their uncle that had shared the recipe said
you put the entire grapevine into the pot as well,
and I was like, mate, that makes no sense. He said,
roots and all and dirt, and was going, still, that
doesn't make sense. There's nothing good it's going to come
(06:39):
out of boiling a greape root. Yeah. So yeah, I
modified it a little bit, and that's the camera fog.
Then the summergen. That what's the difference between the stummagin
and winter gin? The answer is six months.
Speaker 4 (06:52):
Literally one of the most common questions, what's the difference
between the summagen.
Speaker 2 (06:56):
And the winter gin? Yeah, but Somemogen was certainly it
was the last gin I made. And the reason is
is that I'd learned a lot in the process of
going around other distilleries and talking to other distillers, and
I got into it more by I was learning by doing,
not learning through other people. And once I've learned all
of that from everyone else, then created the Summer Gin.
And it was about creating very much that canbra hot
(07:16):
summer afternoon, drinking gin and tonics all weekend and waking
up on Monday morning quite quite healthy. So it's at
the other end of the spectrum. It is thirty two
different botanicals, so very what we call the modern Australian
style botanical heavy gin. And what we're trying to do
in that is to cure up all of the subconscious
(07:37):
so that you can note what all the flavors are.
All the flavors in it are flavors that are familiar
to us for about Canbra summer, but not so much
of any one flavor that anyone can cure out what
something is, because as soon as you identify it with something, yep,
that changes your perception of.
Speaker 5 (07:55):
Now, Paul, obviously we've just covered just a small range
of all the products there being the general manager, do
you have a favorite product yourself that you encourage people
to buy or do you just go you know they're
all good?
Speaker 1 (08:06):
You choose usually the second option, Yeah, because I want
to put the onus back onto the people coming in.
Speaker 2 (08:12):
Yeah.
Speaker 1 (08:12):
But to be honest with you, probably my favorite one
would be the summer gin. Okay, but I do love
our rum as well. It's super delicious, and I've been
doing a couple of things with the RUMs recently.
Speaker 5 (08:22):
All right, well that might be a good segue then
into World Rum Day, International Rum Day. You know what,
we can't figure out what is going to be called.
I feel like every day could be rum day, depending
how you drink it. What are the ways that you're
experimenting with the Cambridge Sillery Run then.
Speaker 1 (08:36):
Well, just recently we had a event with Forage out
at Dairy Flat Road and we actually made a hot
buttered rum which is super delicious. We're in the middle
of winter, so cold, and it became so popular that
we actually sold out very early in the afternoon.
Speaker 3 (08:52):
Really less than two hours.
Speaker 4 (08:54):
No way, We're supposed to be a seven hour event
and we sold about that quickly.
Speaker 6 (08:59):
Is just serve for my own question and everything?
Speaker 5 (09:03):
Is this special rum going to be available any other times?
Speaker 4 (09:07):
Well, the hot buttered rum is a cocktail that we
make with our role. Okay, so the recipe I'm sure
we will post on our Instagram at some point, it
hasn't hasn't been put up there yet, but just a little.
Speaker 1 (09:19):
Bit of spices, we add a little bit of like
a concentrated apple sauce, and then the key ingredient is
obviously like the butter in there as well. Heat it
all alarm and just super delicious, very easy to drink.
Speaker 5 (09:32):
Is this something that you and feel free for all
of you to answer as well? Would this be easy
to make at home? Or would you prefer just a
rum on the rocks or something like that?
Speaker 2 (09:41):
Very easy to make it.
Speaker 4 (09:42):
It's not as easy as pouring rum over us, of course.
We just make it in lack a little pot and
an induction pot, so everyone else can do it at.
Speaker 2 (09:51):
Home for sure. Yeah, rum is something that all distilleries
at the moment are backing. We think that Gin's had
a big cycle before that vodka had a cycle and
everyone's rum for me. You know, you don't naturally associate
Canberra with rum. So my mother's family a mountain people.
She I didn't meet my grandfather, but she told the
story that he drank rum and milk before going out
(10:12):
on cattle snowy mountains runs trips to warm himself up.
So that's that was my cueue up for doing rum.
Speaker 4 (10:19):
Okay, the name for our rum and our whiskey ranges
Old George and that name comes from where Tim's family farm.
Speaker 3 (10:26):
Is, so I'm sure you can speak from Lake George.
Speaker 4 (10:30):
So we decided to go with Old George Reserve for
the name of our rum and whiskey.
Speaker 2 (10:34):
I like that.
Speaker 3 (10:34):
That's where the back.
Speaker 2 (10:35):
Staging quietly out there on the edge of Lake George.
I mean not as romantic when you get out there.
Speaker 5 (10:41):
But I mean with a rum in hand, it probably
is a little bit more romantic. Well, are there any
sort of limited edition gins or RUMs or any limited
edition that's in the pipeline soon?
Speaker 2 (10:56):
Yeah? So I like making new stuff. It's a little
bit of a problem. I need to stop making new
stuff and just make the old stuff.
Speaker 4 (11:02):
We have what seventeen or eighteen already, so wow, Yeah.
Speaker 2 (11:05):
We'll have a few more before the end of the year,
because we do have a new whiskey coming out before Christmas,
which is working title of Broken Stave. It's all of
the barrels that broke over the course of the last
summer and they're actually really quite delicious, so we'll have
that before Christmas. We have a rubablicure. We have a
little play on the apple pie, so our distiller is French,
so it instead of being apple pie, it is a
(11:26):
Tata tin French apple pie. And we've got a little
spiced rum which is just mildly the word infusing at
the moment, and we probably all had that one early
next year.
Speaker 6 (11:38):
You can't see because I'm sitting down.
Speaker 5 (11:39):
You guys are sitting up, but my legs are kind
of like kicking like I'm a little kid, because that
spice rum has got me very excited. Disappointing, that's going
to I've got to wait till the start of next year,
but that's okay.
Speaker 2 (11:49):
We've waited four years for the rum to be ready.
We had another Well, Mikey, you can, I can't, but
it's fine.
Speaker 6 (11:55):
I'll wait, I'll wait.
Speaker 3 (11:55):
I mean, that's one of the biggest parts of distilling,
isn't it. Waiting?
Speaker 2 (11:58):
Yeah? Yeah, Well, the biggest part of distilling it is cleaning.
I always say ninety percent of distilling is cleaning stuff.
Speaker 3 (12:03):
Yeah, and then waiting.
Speaker 5 (12:06):
I feel like you kept looking at India when you
said the cleaning Pard, Do you have to do all
the clean No.
Speaker 4 (12:10):
Luckily for me, I'm more in the office and out
with people doing events and things like that are poor
distiller does a lot.
Speaker 1 (12:17):
Of the clean yeah.
Speaker 2 (12:18):
So for me personally, starting off on the production side
of things and making and being alone and a shared
and making stuff is still where I prefer to be,
of course. So now I'm very fortunate to have these
people they can do those other tasks and getting back
to having more time being alone and a shared cleaning
stone to steal equipment.
Speaker 6 (12:35):
That's awesome. That's awesome.
Speaker 5 (12:36):
Now, India, just going back to you as well, and
for the G and T master classes, I know that
you've got your eyes on these tailor Swift tickets at
the moment for how are they going?
Speaker 6 (12:45):
Are you close?
Speaker 3 (12:46):
Not close?
Speaker 4 (12:47):
There's no queue, so oh well, it's just updates every
ten seconds and I have a little heart publication every
time updates.
Speaker 6 (12:54):
Where you're keeping you cool?
Speaker 5 (12:55):
Well done?
Speaker 6 (12:56):
Yeah.
Speaker 5 (12:57):
Now, these G and T master classes that you guys do,
Like I mentioned, I had the joy of actually coming
to one and it changed my.
Speaker 6 (13:04):
View on GIN drastically.
Speaker 5 (13:07):
What's the excitement that you get out of seeing people
come like you have a lot of people come through
who are like me and don't appreciate it and then
walk out going well, I got to buy one of these,
one of these, one of these.
Speaker 3 (13:17):
Yeah.
Speaker 4 (13:17):
Well, look, we have a really wide range of people
come to them, which is really awesome, and that's what
we wanted to do. I guess we have Gin lovers
who are coming to experience some of our products. We
sometimes even have people who already know our product and
love and want to learn more about it, which is
really fun. And sometimes we have people who've dragged their
friends along and that I don't really drink Gin people,
(13:37):
and we can always find something for everybody in that case,
which is I think the joy that I find out
of it. I really enjoy like teaching other people about
something that I'm passionate about, which is gin. Yeah, and
going through all of our products and sort of educating
people on the ways to drink it that aren't just
a gin and tonic, and how to improve a gin
and tonic from just you know whatever you would usually
(13:59):
have it home or at a bar or something like that. Yeah,
I just find it really fun to talk to people.
Speaker 5 (14:04):
I found it quite interesting as well when you were
talking about how important the different tonics as well work
with different gins. Like I personally, being a common folk,
wouldn't have thought something like that would be that game changing,
but it really was.
Speaker 6 (14:18):
Are there any.
Speaker 5 (14:19):
Tips you can give to the served listeners at home
on how to improve their G and t's at home?
Speaker 4 (14:23):
Look, I find that, you know, I am more of
a tonic snob than I am a gin snob one
hundred percent. I think that if what a larger proportion
of your drink is going to be a mixer, then
make sure that it's a good mixer. There's a lot
of good brands out there, photonic that aren't just your
coul's brand or your shwebs yep, which is usually the
ones that people buy because they're the ones most commonly available.
(14:45):
But fever Tree is a great brand. They're based in
the UK. Specifically their Mediterranean tonic is delicious. But there's
also a couple of really good Australian brands coming out
now as well, So so dismiss Midnight Mixes, Long Rays.
Speaker 3 (14:58):
Who I missed, Guys, Strange, Love Cappy.
Speaker 4 (15:02):
There's quite a few really good brands, and my advice
would be to experiment and try it yourself, because I
can recommend a tonic for each of our gyms, but
that might not be your personal favorite. So it's always
fun to try a few different ways and try a
few different garnishes as well, and have fun with experimenting
and find something that you really like.
Speaker 5 (15:22):
Of course, Tim, is there a possibility that you open
up a tonic business as well.
Speaker 2 (15:27):
Look, we did flirt with it a few years ago,
Covid sitting alongside my office at home, my desk at home.
I've got a collection of different tonics that we created
and then didn't start, and COVID killed all of those goods. Yeah, yeah,
but no through COVID, I think I learned to drink
without tonic water wasn't learned to drink less tonic, maybe
(15:47):
an ice cube.
Speaker 5 (15:48):
That's as far as I go these days. Okay, so
maybe look into the ice cube business.
Speaker 4 (15:52):
Then yeah. I also think that with the tonic mixing,
a good point of advice is to try it without
tonic first, try it with some ice orw try it
on its own, which is what we do as part
of the master class. We always make sure that people
try it on its own first because then you might
see how far what sort of flavors you might think of.
And then also start with a little bit of tonic
(16:13):
and add more as you see fits. Of course, start
low and if it's too strong still, then add more tonic.
Speaker 5 (16:19):
If you want to the listeners, if you would like
to go and have a little peak of what the
gent master classes look like, head over to the served Instagram.
We put a reel up. It was a true experience.
Especially I can't remember which one it is, but it's
your purple gin. It's called Purples. It's the video I
got if you guys pouring it in.
Speaker 6 (16:35):
It's just beautiful to look.
Speaker 2 (16:37):
So you like the floral notes, I do.
Speaker 6 (16:39):
I think I preferred the floral.
Speaker 2 (16:40):
Notes rather than the bary notes from the summer gin.
Speaker 5 (16:43):
Yeah, but again I'm still I'm still in my early
I'm just learning to walk in my gin tasting phase.
Speaker 2 (16:49):
Tim. So we've got the frenchior gray, which we did
with her camera, is all the floral notes. The summer
gin is strawberry, raspberry, backley, a berry, blood orange is citrus.
And then we have winter gin, which is a gin
like cure. So we kind of cover off. The goal
there is to have a little box that takes all
of the people's individual preferences.
Speaker 6 (17:11):
Okay, okay, I forget the slow gin.
Speaker 2 (17:13):
Slow gin.
Speaker 3 (17:13):
That's what I call the gateway.
Speaker 4 (17:15):
That's if anyone ever says to me, oh, I'm not
really a gin person, I get them to try the
slow gin, and nine of the time they're like, oh
that's actually really good.
Speaker 2 (17:26):
Yeah.
Speaker 6 (17:26):
What is what he is? In the slow gin? So
a slow is.
Speaker 2 (17:29):
Kind of like a cherry or a plummet's cart skin
sweet fruit and a boat called Eric who was a
beekeeper in Tasmania. As he goes around looking after his bees,
collects slow berries from trees wild trees there and once
a year's he's he's an interesting chap. He doesn't really
have a mobile phone, he's a little hard to get
a hold of. He's a lovely guy, and once a
year we get to get a text message from him
(17:50):
saying that there's a quantity of slow berries on their
way up.
Speaker 3 (17:54):
Sometimes just this year.
Speaker 4 (17:57):
We thought we were done, we thought we were experimenting
in only is it last week? Last week you sent
a text message saying, oh, another two hundred kilos of
slow berries on your way And we're like, oh, okay,
don't worry about I'll.
Speaker 2 (18:08):
Get ready for that. Yeah that's fine. And so yeah,
what ends up has been It's a very old school
English gin because really well with a little bit of
a little bit of lemon or a little bit of
lime over ice, and dash of soda. But it's sweet, fruity, plummy,
almost cherry nuts India.
Speaker 5 (18:26):
Does that mean since you say it's the Gateway, is
it your favorite?
Speaker 4 (18:29):
I'd say the blood orange is my favorite, but Slojin's
are close second. When it's cold outside, slogan is what
I want to drink, and I won't mix it with anything.
I'll just have it on its own if I have
some fresh time. That's what I like to add to
the slogein. It adds a little bit of a savory quality.
But I think the slogin is just super fun. It's
also the base of my favorite cocktail ever, Charlie Chaplin.
(18:51):
Charlie Chaplin's made with slogin, apricot brandy and lime juice, and.
Speaker 3 (18:55):
It is the best cocktail ever.
Speaker 5 (18:56):
So slow Gin is a good one, Tim, I realized
even ask you, the creator of the Cambridge Hillery, what's
your favorite.
Speaker 2 (19:05):
It's like asking who your favorite child is. I can't answer.
Speaker 6 (19:07):
There's always an answer. Let's be real. I know my
parents have an answer.
Speaker 3 (19:10):
Look you why you know?
Speaker 5 (19:13):
No, No, don't ask me that.
Speaker 3 (19:15):
I'm also not the same.
Speaker 2 (19:17):
Well then I'll say summer Gin. Not at this time
of year, but summer Gin, just because that one took
me a lot longer to work through the process.
Speaker 5 (19:24):
Okay, so you've got a bit more love for it
on the creation side.
Speaker 2 (19:28):
Yeah, cocktail wise, though, I'm working my way through paper
planes at the moment.
Speaker 6 (19:37):
Oh what's a paper plane?
Speaker 2 (19:38):
Paper plane? A little bit of whiskey, amusing our bourbon
whiskey and a little bit of aparol and of a mouth,
oh and shaken over ice. Equal measures of those three ingredients.
That's my little evening tipple at the moment.
Speaker 3 (19:54):
All right, the cocktail we had restaurant in Sydney.
Speaker 6 (19:58):
Yes, Is that what made you start loving it?
Speaker 2 (20:00):
No, I've been on them for a little while. Okay,
but we India and I were working on the weekend
in Sydney and visiting a few bars.
Speaker 5 (20:08):
We're working, Yeah, so you don't have to justify it
to me.
Speaker 4 (20:12):
So I went up to the Good Food and Wine
Show in Sydney on the weekend.
Speaker 3 (20:16):
Tim came and visited.
Speaker 4 (20:17):
It was very busy on Saturday, so we definitely needed
the extra hands. But then Tim was kind enough to.
Speaker 5 (20:25):
Want me to dinner cocktail.
Speaker 4 (20:28):
We went and had a bit of a good time
just exploring some bars in Sydney and oh nice.
Speaker 2 (20:33):
We had a cocktail that was made from the way
component of milk and it was I had it and
you know how when you have something you go I
haven't had that flavor before.
Speaker 3 (20:45):
It was the most awesome cocktail.
Speaker 4 (20:47):
Really. Yeah, it's basically there's this technique. I've never done
it before personally, but I have seen. I follow many
cocktail Instagram accounts and this one it's called the Milkwash
and it actually was rum. So what they do is
they put the milk in to they pre mix the
cocktail and like a big container and they put milk
in and some sort of citrus so purposely make the
(21:08):
milk curdle. Okay, looks really gross to It's like watching
the really disgusting. And then they let it sit overnight.
So what happens is the curds from the milk start
to pull out all of the impurities, including color and
other things, and then they strain it out and then
they serve it super chilled, shake it over ice, and
you get a completely clear, looks like water cocktail that
(21:29):
has this really beautifully.
Speaker 3 (21:30):
Like creamy mouth film. And it was absolutely delicious.
Speaker 2 (21:33):
That milk texture on your tongue.
Speaker 3 (21:35):
Yeah, but it looks like water iron.
Speaker 5 (21:37):
Really it's really really cool and people say magic isn't real.
Speaker 3 (21:41):
Yeah, it was awesome.
Speaker 4 (21:42):
And I ordered it and Tim was like, oh, what's
that and he tried it and kept saying to the bartender,
that's awesome. It's true.
Speaker 2 (21:49):
It was. Every time I sipped it, I had that
moment of going my brain, I haven't had this.
Speaker 4 (21:56):
Yeah.
Speaker 5 (21:56):
So my favorite cocktail is a mehido and the reason
it is and longtime.
Speaker 6 (22:02):
Listeners of the podcast will know this.
Speaker 5 (22:04):
But it's because I went and studied in Spain, did
a little European tour. I was in Spain for a
week and the first little Spanish restaurant we went to,
the bartender she was asking us, you know, how are
we and everything, and then she shouted us all around
of mehidos.
Speaker 6 (22:18):
But they were pink mehidos.
Speaker 5 (22:20):
And I don't know what changed it from a normal
mehedo to a pink mehido. I still don't I think
it might be raspberry.
Speaker 4 (22:25):
I can't tell muddled raspberries in there would be my guest.
Speaker 2 (22:29):
A little bit of Picasso magic.
Speaker 5 (22:31):
But the joy she had around it, like she was
yelling at us, here's the pink mehitas.
Speaker 2 (22:36):
And I was like, oh my god.
Speaker 5 (22:37):
And so I've just loved mehidos ever since. So July
eleventh is now International Mehido Day. And I know you
guys a gin forward distillery, but I do know that
you can still make a gin mehido. So I wanted
to ask you what is the perfect way to make
your mahidos at home?
Speaker 1 (22:53):
Typically most people would have that as a white rum
style mehido, a lovely twish to that to make a
dark mahido. Okay, A little tip on that one there.
I actually loved to use a little bit of maple
syrup instead of sugar syrup. Interesting, which gives you like
a nice sort of differentive balance of flavor for those
at home. When you're making it, the critical key is
(23:16):
being gentle.
Speaker 6 (23:17):
Okay.
Speaker 1 (23:18):
So because she's muddling up the maple syrup, the mint
and the lime all on the glass beforehand, you just
want to do it gently because otherwise you break up
the mint too much. But yeah, once you should have
done that, just add your crush rized a bit of
dark rum, shake it up really hard, and then just
dump the entire contents into a glass.
Speaker 2 (23:36):
Fresh lime to fresh lime.
Speaker 3 (23:39):
Citrus makes a cocktail next level, for sure.
Speaker 5 (23:42):
I am disappointed that I'm only now well. I used
to work at our Limelight Cinemas down in Tagrinong and
we just opened up a bar when I was towards
the end of my time there, and one of the
mahido was on the list, and anytime I made it,
I was like, this tastes like shit, this is not
what I love. And I think it's because I was
a bit too rough when I was like mixing everything.
So it's good to know that the probably the best
(24:03):
way to get the flavors is to just not be.
Speaker 6 (24:05):
A brute, you know, just kind of gently mix it up.
Speaker 5 (24:07):
Would you recommend anyone if they wanted to make a
mehito at home to use a gin.
Speaker 3 (24:12):
We do have a recipe for a summer gin mehido.
Speaker 4 (24:14):
Oh yeah, we made it at Christmas time, so it's
called a moho ho heater.
Speaker 5 (24:19):
Great work, well done.
Speaker 4 (24:21):
So Emma, who's our social media extraordinary, she was the
one that made that recipe. It is on our website
and our Instagram, so it's pretty easy to find. That's
using mint and strawberries and our summer gin. I actually
made it at Christmas time as well. My family had
a cocktail competition where we all had to make a
cocktail except for my seventeen year old sister. She made
a mocktail and we all had to make a mocktail
(24:42):
version of that cocktail for her. And then supposedly the
winner would have to make cocktails for everyone, which to
me actually sounds like losing because then you actually have
to make drinks for everybody. Yeah, but we realized after
all seven of us made a cocktail and we all
had a little bit of the cocktail that that was enough.
We didn't actually need a full cocktail of anything that
I had a little tasting, So I made that for
them and I think it was close to winning, but
(25:04):
then we.
Speaker 5 (25:04):
Just decided not to Everyone was a winner.
Speaker 4 (25:07):
Yeah, everyone tried everyone's and there was some fun ones,
but I pulled out the Moho ho hito for that one.
Speaker 5 (25:13):
But also, deep down inside, since you know that you won,
you disappointed that you weren't awarded the winning.
Speaker 4 (25:18):
Yeah, exactly, like I'm glad I didn't have to make
the drinks, but I'm sad that they didn't say you're
the one.
Speaker 6 (25:23):
There wasn't a winner.
Speaker 5 (25:24):
Well, you're a winner in my eyes, and now that
I know about the mojo hito, I feel like I'm
a winner as well. Before you guys go, I do
have a quick question since we are a camera food
podcast as well, I'd love to know what your favorite
places to eat are in Canberra and alternatively, any of
(25:44):
your favorite places to go and get a drink, whether
that just be a cocktail or a drink after work.
Speaker 2 (25:50):
Feel free to answer the question. However, you like favorite
place to eat for me at the moment. And while
these guys know is rebel rebel Oh okay, I haven't
been yet. Now drinking wise, can I just say that
post pandemic, we've come back with an entire culture in
Canberra of cocktail makers that are a whole other tier
above where we were beforehand. And I'm working my way
down Northbourne. I start at midnight, then White Rabbit and
(26:12):
that's about as far as I get. Occasionally make it
to Blackbird, but they are they are some extraordinary cocktails
just in amongst that little end of Northbourne there.
Speaker 4 (26:20):
Yeah, we've been having a great uptick recently in doing
some bar sales and actually trying to get a few
more local bars to stock.
Speaker 3 (26:29):
Our products as part of that.
Speaker 4 (26:30):
It's been fun to be able to go to those
bars and talk to the bartenders and occasionally sample some
cut all that work.
Speaker 3 (26:38):
I'm sure you wanted to.
Speaker 4 (26:43):
But there's some great places as Luna as a new bar,
they have recently stocked a couple of our products and
they're going to they're doing some really awesome cocktails. Yeah,
Tim has a soft spot for White Rabbit. That's a
particularly fun place. They also stuck a couple of our products,
which is awesome seeing a trend. Yeah, there's other places
as well. I actually really like Tipsy Bull, which currently
(27:05):
does not stuck any of our products.
Speaker 3 (27:07):
It's on our list.
Speaker 4 (27:08):
We're getting there, But Tipsy Bill has some really awesome
food there. Yeah, and the guy there knows a lot
about gin and I love going there and I always
ask him give me something weird, like, give me something unusual.
And I really enjoy sort of trying some super unusual gins.
Like last time I was there, had a squid Ink gin. Oh,
it was very seafoody, and I thought that one wasn't
(27:29):
my favorite. But the time before I tried a Sheep's
wage in and that was really delicious.
Speaker 2 (27:33):
Okay, until you ask, because when you come across those
bartenders that are making a squid Ink cocktail or a
milk Way cocktail, yeah, until you find that's I do
the same thing, mate, show me your thing. What do
you go?
Speaker 4 (27:44):
Yeah, show me something weird, something unusual, it's unique to you.
And that's what I always like to do at different
bars and restaurants.
Speaker 6 (27:50):
Yeah, interesting, Paul, what about you?
Speaker 1 (27:52):
Probably one of my favorite bars for a long time's
actually have been High Ball Express, So at this point
of when they closed down in their original But I
love the new venue.
Speaker 6 (28:02):
It's so nice, isn't it.
Speaker 5 (28:04):
I do agree, I do miss the fun little stairway
up the back.
Speaker 3 (28:08):
Made it feel like a bit of a secret.
Speaker 5 (28:10):
Exactly exactly, But I mean now that it's a bit
more open and it's got a nice like view as well,
I guess you can't complain too much.
Speaker 1 (28:17):
And to bark bar Rockford's also another.
Speaker 6 (28:20):
Very good as well.
Speaker 5 (28:21):
Yeah, well, it's good to know that it's not just
the places that stock the Cambridge Hillary gm A at.
Speaker 6 (28:26):
Our top tier.
Speaker 3 (28:27):
I just tend to frequent them.
Speaker 5 (28:31):
I do agree that the Tipsy Ball as well incredible
and some great food there as well.
Speaker 6 (28:34):
I went for a friends farewell probably last year.
Speaker 5 (28:36):
Can't remember what I ate, maybe because I was trying
too many of the gym's, but hey, regardless, I know
that I enjoyed it. But guys, thank you so much
for your time as well. If you want to check
out the Cambridge Hillery, search them up on Instagram as well,
search up the website one hundred percent, get some of
the products, but more importantly, go and try the G
and T Masterclass because it will make you really appreciate
Gin like it does for me. Now, do you guys
(28:57):
have any other sort of fun events that you're doing
or we're always.
Speaker 4 (28:59):
Doing vs around Canberra. I know we're going to the
Woden Westfield to do a truffle Oh yeah thing, so
they're celebrating truffle in Canberra on Saturday. They think they're
doing like a cooking demonstration and on the Sunday we're
doing a truffle Gin Martini sort of masterclass with the
(29:20):
Cocktail Society. Yeah and another great Canberra business. So we'll
be doing that and we'll have a little pop up
store at the wad in Westfield over that weekend as well.
So that's the fifteenth to seventeenth of July.
Speaker 2 (29:29):
Oh awesome, there's awesome excuse for cocktails. And we've got
a little private function tonight and then we're heading into
truffle season as well. So our friends up there at
Madira Park we're going to do a few little things
with them.
Speaker 4 (29:38):
So yeah, I'm going to the airport this afternoon to
do a tasting at their shop.
Speaker 6 (29:43):
Oh wow.
Speaker 4 (29:44):
We're always out and about doing stuff in Canberra and
in Sydney as well, which is where we were last week.
Speaker 5 (29:50):
Well, like this, you just got to keep an eyeing
out where they are so then you can go sample
the gins but also try the gins.
Speaker 6 (29:55):
Guys.
Speaker 5 (29:55):
Thank you so much, Paul. More importantly, thank you for
telling me about this maple seerr pack for the mehidos.
I am excited to try that. I'm a bit nervous because,
like I said, I'm a brute, but hate anything to
enhance my mehido tasting skills.
Speaker 2 (30:07):
I reckon your mahido is going to be a gateway
to your whiskey sour journey, which is also on maple syruping.
Just moving on.
Speaker 5 (30:14):
So wait, so wait, you can see into my future.
You think the sours the whiskey sours the next Okay, Well,
then if.
Speaker 2 (30:21):
Year's time, you'll be just whiskey over ice, trust me. Okay, okay?
Speaker 5 (30:24):
Will I be starting a whiskey distillery in my in
my garage as well?
Speaker 2 (30:27):
Oh, come help you out. I'm up for that. Well.
Speaker 5 (30:31):
Tim, thank you so much as well for just explaining
the history of the Camera Distillery and giving everyone some
great tips. And India as well. Thank you so much
for coming in. Even though you're very patiently looking at it,
still nothing nothing, well, I.
Speaker 6 (30:45):
Mean that makes sense. We didn't hear. You celebrated all guys.
Thank you so much, thank you.
Speaker 5 (30:50):
Well, that's it. You filled up on all the food
content you could still a little peckish.
Speaker 4 (30:55):
Check out other episodes, or follow our Instagram page served
double understo our podcast
Water.
Speaker 2 (00:01):
Oh my goodness, the food looks and smells amazing.
Speaker 3 (00:04):
I have you hungry?
Speaker 4 (00:05):
This is this Salvas podcast.
Speaker 5 (00:07):
Hello, and welcome back to Served, where we are serving
you up a ton of great foody suggestions here in
the nation's capital. I am Mick Carojuana. I am your host,
and I hope you are doing fan bloodytastic And if
you ask me, well, h I'm a little bit punched
at the moment.
Speaker 6 (00:26):
It's not water that I'm craving.
Speaker 7 (00:28):
It's a goddamn Mejido baby, my favorite cocktail of them all. Heck,
it'll be up there in my list of favorite drinks ever.
And the Mehido's big day was just a few days ago,
July eleventh, International Mahido Day, So I thought what better
way to celebrate the good old rum and mint cockie
tea than to get a few people from the Canbra
(00:49):
Distillery onto chat all about it. But I also got
Tim Paul and India in to talk about gin because
they mostly do gin and they originated as a gin distillery,
so it makes to talk all about it.
Speaker 5 (01:02):
That's all on the way on today's episode is Served.
So I was looking at the national day's calendar that
I do, and I was just like, oh, beauty, okay.
International Mahato Day and World Run Day are on the
same day. And then I got three people in from
the Canberra Distillery and I was told Michael, you've gotten
(01:23):
it wrong, and I went, oh no. And then I
got told no, there's more days, and I went, oh, bugger,
But it doesn't matter because we're here to talk about
gin and all that stuff. And so I'm joined by Tim,
Paul and India from the Canberra Distillery.
Speaker 6 (01:35):
Guys, how are.
Speaker 2 (01:36):
We very well? Thank you, thank you for having u.
Speaker 6 (01:38):
No, it's all right.
Speaker 5 (01:39):
I felt like I needed to because I came in
and did one of the G and T master classes
a couple of months ago.
Speaker 6 (01:45):
And I have been dreaming about gin ever since. Tim.
I feel like you've been doing that your entire life.
Speaker 2 (01:50):
Wow, that's true. That's true. But given that we're cocktails
and a distillery, we like to celebrate everything. So that's
why there is many many World Gin Days and International
Gin Days and a day for ram and a day
for Mahidas. There's always a data celebrate and how a
cocktail there has to be a data celebrate.
Speaker 5 (02:06):
I studied in America once and I made a friend there.
He was from the Netherlands, and we agreed that once
we retire, we want to just sit on a porch
in a rocking chair, just watching the planes go by
with a Gin and tonic in our hand.
Speaker 7 (02:18):
Yeah.
Speaker 5 (02:18):
And well, when I made that promise, I didn't like
gin and tonics.
Speaker 6 (02:21):
I just went with the flow.
Speaker 5 (02:22):
But after doing the G and T master class with
you India, I was just like, I want to retire
now because I want to have this gin in my
hand all the time. And Tim, how did you because
you obviously a massive gin van a gin?
Speaker 7 (02:35):
Yeah.
Speaker 2 (02:35):
Yeah, So how did I get started? I went down
to Tasmania and visited a friend of mine that was
starting out a whiskey distillery down there, and I couldn't
grasp the concept of how alcohol was made. So I
went through that process of knowing that I had to
go through the process of making it in order to
work out how it happens. Yeah. So I started in
about two thousand and eight and was tinkering away there
for a number of years. Now I should add that
(02:56):
it's illegal to own or operate still if you don't
have a license. Point tonight, I'll just say that I
was tinkering away in my shed there for a while,
and then twenty fourteen I knew I was coming up
for a period of unemployment and so I decided to
have a crack at it and became the first license
distillery in Canberra. Oh wow, only license distillery on a
residential block and probably won't. No one else will be
able to crack that again. Being the first through the
(03:17):
process in Canberra really did help on that front, because
they didn't know all the reasons they should stop it.
So Yes started at the end of twenty fifteen and
I thought at that stage that we did it. My
first run was a fifty leter run. He had about
one hundred bottles and I thought I'd be giving it
away twelve months later. And from there it's been eight
(03:37):
years of pedaling flat out.
Speaker 6 (03:39):
Oh wow, I know.
Speaker 5 (03:40):
When I came in, I walked away with one of
your little cubes that has four in it, and I
got oh man, okay, I got the og one, I
got the blood orange, I got the winter I believe
it was, and I got the lemon cello as well.
Speaker 6 (03:52):
Watch your pick out of all thank you, thank you,
out of all of them.
Speaker 5 (03:57):
It's tough because it depends on the occasion. Elemon Cello
is just perfect. But then also recently as well, during winter,
the winter gin just man, it makes me warm inside.
Speaker 4 (04:07):
Yeah, a recent uptick of winter Gen sales which is
really awesome for us because it's been a bit of
a i guess, an underdog for us in the past.
It's something a little bit different and unusual, so people
tend to gravitate towards that one.
Speaker 2 (04:20):
So winter Gin came about. We were trying to sell
gin and tonics in the middle of winter at the
bus Depot markets in about twenty sixteen and our mates
from Burrowbee Farms, who are selling there as well, said here,
try this and we threw a little bit of basil
liqueur into it syrup and you know, two weeks later
we turned up back at the Kingston markets with a
(04:41):
new gin and it's gone from there. So very much
that winter warmer gin, so it's quite different. I also
call it out gateway gin. If you're not a gin drinker,
that's where you're going to start. And yeah, you can
over ice in summer is wonderful, but it's very much
that winter warmer straight. If you're going to have anything
with it, a little bit soda, maybe a little bit
of lime or lemonth. But in front of an open.
Speaker 4 (04:59):
Fire Canbra day, you can warm up your glass as well,
which is something that I do talk about in the
master classes. But you can put a bit of hot
water in your glass and then tip out the hot
water and just drink it straight in there. Maybe neat
is a better word, but just sipping on it. It's
really good for that winter warming.
Speaker 5 (05:16):
Yeah, and I know you guys have so you've got
your winter gin and you've got your summer gin as well,
which let's make sense.
Speaker 6 (05:22):
It's probably be able to have that in summer time,
of course.
Speaker 5 (05:24):
But it's interesting to hear that the winter gin was
kind of inspired by the bus depo markets in a way.
Do you have any other sorts of gin that are
inspired from Canbra things?
Speaker 4 (05:35):
Yeah?
Speaker 2 (05:35):
Yeah, so they all come about through Everything has a story.
So the camera fog is it's actually the second product
I made, and it came about because a chap that
came over to put the doors needed some security doors
on my garage when I was starting out and there
was some building activity in a bloke hung back at
the end and I went, okay, here we go. This
is suspicious. And he said, what's that over in the
corner because I had the still all packed up for
(05:56):
the building work. And I went, mate, if you're asking
the questions to what that is, you know what that is.
He goes, yeah, yeah, And so then we had a
chat and his family, his great uncle had come out
after the Second World War and stolen some copper off
the Snowy Mountain scheme and made a traditional Eastern European product, okay,
which given geographical naming restrictions, we couldn't name cammebra Fog
after that product. So I went with my own geographically
(06:18):
specific name that no one else can steal, with the
camera fog. And so yeah, he shared that recipe. We
drank a little bit of that product, and I've changed
that a little bit because they were using in their
traditional recipe. Their uncle that had shared the recipe said
you put the entire grapevine into the pot as well,
and I was like, mate, that makes no sense. He said,
roots and all and dirt, and was going, still, that
doesn't make sense. There's nothing good it's going to come
(06:39):
out of boiling a greape root. Yeah. So yeah, I
modified it a little bit, and that's the camera fog.
Then the summergen. That what's the difference between the stummagin
and winter gin? The answer is six months.
Speaker 4 (06:52):
Literally one of the most common questions, what's the difference
between the summagen.
Speaker 2 (06:56):
And the winter gin? Yeah, but Somemogen was certainly it
was the last gin I made. And the reason is
is that I'd learned a lot in the process of
going around other distilleries and talking to other distillers, and
I got into it more by I was learning by doing,
not learning through other people. And once I've learned all
of that from everyone else, then created the Summer Gin.
And it was about creating very much that canbra hot
(07:16):
summer afternoon, drinking gin and tonics all weekend and waking
up on Monday morning quite quite healthy. So it's at
the other end of the spectrum. It is thirty two
different botanicals, so very what we call the modern Australian
style botanical heavy gin. And what we're trying to do
in that is to cure up all of the subconscious
(07:37):
so that you can note what all the flavors are.
All the flavors in it are flavors that are familiar
to us for about Canbra summer, but not so much
of any one flavor that anyone can cure out what
something is, because as soon as you identify it with something, yep,
that changes your perception of.
Speaker 5 (07:55):
Now, Paul, obviously we've just covered just a small range
of all the products there being the general manager, do
you have a favorite product yourself that you encourage people
to buy or do you just go you know they're
all good?
Speaker 1 (08:06):
You choose usually the second option, Yeah, because I want
to put the onus back onto the people coming in.
Speaker 2 (08:12):
Yeah.
Speaker 1 (08:12):
But to be honest with you, probably my favorite one
would be the summer gin. Okay, but I do love
our rum as well. It's super delicious, and I've been
doing a couple of things with the RUMs recently.
Speaker 5 (08:22):
All right, well that might be a good segue then
into World Rum Day, International Rum Day. You know what,
we can't figure out what is going to be called.
I feel like every day could be rum day, depending
how you drink it. What are the ways that you're
experimenting with the Cambridge Sillery Run then.
Speaker 1 (08:36):
Well, just recently we had a event with Forage out
at Dairy Flat Road and we actually made a hot
buttered rum which is super delicious. We're in the middle
of winter, so cold, and it became so popular that
we actually sold out very early in the afternoon.
Speaker 3 (08:52):
Really less than two hours.
Speaker 4 (08:54):
No way, We're supposed to be a seven hour event
and we sold about that quickly.
Speaker 6 (08:59):
Is just serve for my own question and everything?
Speaker 5 (09:03):
Is this special rum going to be available any other times?
Speaker 4 (09:07):
Well, the hot buttered rum is a cocktail that we
make with our role. Okay, so the recipe I'm sure
we will post on our Instagram at some point, it
hasn't hasn't been put up there yet, but just a little.
Speaker 1 (09:19):
Bit of spices, we add a little bit of like
a concentrated apple sauce, and then the key ingredient is
obviously like the butter in there as well. Heat it
all alarm and just super delicious, very easy to drink.
Speaker 5 (09:32):
Is this something that you and feel free for all
of you to answer as well? Would this be easy
to make at home? Or would you prefer just a
rum on the rocks or something like that?
Speaker 2 (09:41):
Very easy to make it.
Speaker 4 (09:42):
It's not as easy as pouring rum over us, of course.
We just make it in lack a little pot and
an induction pot, so everyone else can do it at.
Speaker 2 (09:51):
Home for sure. Yeah, rum is something that all distilleries
at the moment are backing. We think that Gin's had
a big cycle before that vodka had a cycle and
everyone's rum for me. You know, you don't naturally associate
Canberra with rum. So my mother's family a mountain people.
She I didn't meet my grandfather, but she told the
story that he drank rum and milk before going out
(10:12):
on cattle snowy mountains runs trips to warm himself up.
So that's that was my cueue up for doing rum.
Speaker 4 (10:19):
Okay, the name for our rum and our whiskey ranges
Old George and that name comes from where Tim's family farm.
Speaker 3 (10:26):
Is, so I'm sure you can speak from Lake George.
Speaker 4 (10:30):
So we decided to go with Old George Reserve for
the name of our rum and whiskey.
Speaker 2 (10:34):
I like that.
Speaker 3 (10:34):
That's where the back.
Speaker 2 (10:35):
Staging quietly out there on the edge of Lake George.
I mean not as romantic when you get out there.
Speaker 5 (10:41):
But I mean with a rum in hand, it probably
is a little bit more romantic. Well, are there any
sort of limited edition gins or RUMs or any limited
edition that's in the pipeline soon?
Speaker 2 (10:56):
Yeah? So I like making new stuff. It's a little
bit of a problem. I need to stop making new
stuff and just make the old stuff.
Speaker 4 (11:02):
We have what seventeen or eighteen already, so wow, Yeah.
Speaker 2 (11:05):
We'll have a few more before the end of the year,
because we do have a new whiskey coming out before Christmas,
which is working title of Broken Stave. It's all of
the barrels that broke over the course of the last
summer and they're actually really quite delicious, so we'll have
that before Christmas. We have a rubablicure. We have a
little play on the apple pie, so our distiller is French,
so it instead of being apple pie, it is a
(11:26):
Tata tin French apple pie. And we've got a little
spiced rum which is just mildly the word infusing at
the moment, and we probably all had that one early
next year.
Speaker 6 (11:38):
You can't see because I'm sitting down.
Speaker 5 (11:39):
You guys are sitting up, but my legs are kind
of like kicking like I'm a little kid, because that
spice rum has got me very excited. Disappointing, that's going
to I've got to wait till the start of next year,
but that's okay.
Speaker 2 (11:49):
We've waited four years for the rum to be ready.
We had another Well, Mikey, you can, I can't, but
it's fine.
Speaker 6 (11:55):
I'll wait, I'll wait.
Speaker 3 (11:55):
I mean, that's one of the biggest parts of distilling,
isn't it. Waiting?
Speaker 2 (11:58):
Yeah? Yeah, Well, the biggest part of distilling it is cleaning.
I always say ninety percent of distilling is cleaning stuff.
Speaker 3 (12:03):
Yeah, and then waiting.
Speaker 5 (12:06):
I feel like you kept looking at India when you
said the cleaning Pard, Do you have to do all
the clean No.
Speaker 4 (12:10):
Luckily for me, I'm more in the office and out
with people doing events and things like that are poor
distiller does a lot.
Speaker 1 (12:17):
Of the clean yeah.
Speaker 2 (12:18):
So for me personally, starting off on the production side
of things and making and being alone and a shared
and making stuff is still where I prefer to be,
of course. So now I'm very fortunate to have these
people they can do those other tasks and getting back
to having more time being alone and a shared cleaning
stone to steal equipment.
Speaker 6 (12:35):
That's awesome. That's awesome.
Speaker 5 (12:36):
Now, India, just going back to you as well, and
for the G and T master classes, I know that
you've got your eyes on these tailor Swift tickets at
the moment for how are they going?
Speaker 6 (12:45):
Are you close?
Speaker 3 (12:46):
Not close?
Speaker 4 (12:47):
There's no queue, so oh well, it's just updates every
ten seconds and I have a little heart publication every
time updates.
Speaker 6 (12:54):
Where you're keeping you cool?
Speaker 5 (12:55):
Well done?
Speaker 6 (12:56):
Yeah.
Speaker 5 (12:57):
Now, these G and T master classes that you guys do,
Like I mentioned, I had the joy of actually coming
to one and it changed my.
Speaker 6 (13:04):
View on GIN drastically.
Speaker 5 (13:07):
What's the excitement that you get out of seeing people
come like you have a lot of people come through
who are like me and don't appreciate it and then
walk out going well, I got to buy one of these,
one of these, one of these.
Speaker 3 (13:17):
Yeah.
Speaker 4 (13:17):
Well, look, we have a really wide range of people
come to them, which is really awesome, and that's what
we wanted to do. I guess we have Gin lovers
who are coming to experience some of our products. We
sometimes even have people who already know our product and
love and want to learn more about it, which is
really fun. And sometimes we have people who've dragged their
friends along and that I don't really drink Gin people,
(13:37):
and we can always find something for everybody in that case,
which is I think the joy that I find out
of it. I really enjoy like teaching other people about
something that I'm passionate about, which is gin. Yeah, and
going through all of our products and sort of educating
people on the ways to drink it that aren't just
a gin and tonic, and how to improve a gin
and tonic from just you know whatever you would usually
(13:59):
have it home or at a bar or something like that. Yeah,
I just find it really fun to talk to people.
Speaker 5 (14:04):
I found it quite interesting as well when you were
talking about how important the different tonics as well work
with different gins. Like I personally, being a common folk,
wouldn't have thought something like that would be that game changing,
but it really was.
Speaker 6 (14:18):
Are there any.
Speaker 5 (14:19):
Tips you can give to the served listeners at home
on how to improve their G and t's at home?
Speaker 4 (14:23):
Look, I find that, you know, I am more of
a tonic snob than I am a gin snob one
hundred percent. I think that if what a larger proportion
of your drink is going to be a mixer, then
make sure that it's a good mixer. There's a lot
of good brands out there, photonic that aren't just your
coul's brand or your shwebs yep, which is usually the
ones that people buy because they're the ones most commonly available.
(14:45):
But fever Tree is a great brand. They're based in
the UK. Specifically their Mediterranean tonic is delicious. But there's
also a couple of really good Australian brands coming out
now as well, So so dismiss Midnight Mixes, Long Rays.
Speaker 3 (14:58):
Who I missed, Guys, Strange, Love Cappy.
Speaker 4 (15:02):
There's quite a few really good brands, and my advice
would be to experiment and try it yourself, because I
can recommend a tonic for each of our gyms, but
that might not be your personal favorite. So it's always
fun to try a few different ways and try a
few different garnishes as well, and have fun with experimenting
and find something that you really like.
Speaker 5 (15:22):
Of course, Tim, is there a possibility that you open
up a tonic business as well.
Speaker 2 (15:27):
Look, we did flirt with it a few years ago,
Covid sitting alongside my office at home, my desk at home.
I've got a collection of different tonics that we created
and then didn't start, and COVID killed all of those goods. Yeah, yeah,
but no through COVID, I think I learned to drink
without tonic water wasn't learned to drink less tonic, maybe
(15:47):
an ice cube.
Speaker 5 (15:48):
That's as far as I go these days. Okay, so
maybe look into the ice cube business.
Speaker 4 (15:52):
Then yeah. I also think that with the tonic mixing,
a good point of advice is to try it without
tonic first, try it with some ice orw try it
on its own, which is what we do as part
of the master class. We always make sure that people
try it on its own first because then you might
see how far what sort of flavors you might think of.
And then also start with a little bit of tonic
(16:13):
and add more as you see fits. Of course, start
low and if it's too strong still, then add more tonic.
Speaker 5 (16:19):
If you want to the listeners, if you would like
to go and have a little peak of what the
gent master classes look like, head over to the served Instagram.
We put a reel up. It was a true experience.
Especially I can't remember which one it is, but it's
your purple gin. It's called Purples. It's the video I
got if you guys pouring it in.
Speaker 6 (16:35):
It's just beautiful to look.
Speaker 2 (16:37):
So you like the floral notes, I do.
Speaker 6 (16:39):
I think I preferred the floral.
Speaker 2 (16:40):
Notes rather than the bary notes from the summer gin.
Speaker 5 (16:43):
Yeah, but again I'm still I'm still in my early
I'm just learning to walk in my gin tasting phase.
Speaker 2 (16:49):
Tim. So we've got the frenchior gray, which we did
with her camera, is all the floral notes. The summer
gin is strawberry, raspberry, backley, a berry, blood orange is citrus.
And then we have winter gin, which is a gin
like cure. So we kind of cover off. The goal
there is to have a little box that takes all
of the people's individual preferences.
Speaker 6 (17:11):
Okay, okay, I forget the slow gin.
Speaker 2 (17:13):
Slow gin.
Speaker 3 (17:13):
That's what I call the gateway.
Speaker 4 (17:15):
That's if anyone ever says to me, oh, I'm not
really a gin person, I get them to try the
slow gin, and nine of the time they're like, oh
that's actually really good.
Speaker 2 (17:26):
Yeah.
Speaker 6 (17:26):
What is what he is? In the slow gin? So
a slow is.
Speaker 2 (17:29):
Kind of like a cherry or a plummet's cart skin
sweet fruit and a boat called Eric who was a
beekeeper in Tasmania. As he goes around looking after his bees,
collects slow berries from trees wild trees there and once
a year's he's he's an interesting chap. He doesn't really
have a mobile phone, he's a little hard to get
a hold of. He's a lovely guy, and once a
year we get to get a text message from him
(17:50):
saying that there's a quantity of slow berries on their
way up.
Speaker 3 (17:54):
Sometimes just this year.
Speaker 4 (17:57):
We thought we were done, we thought we were experimenting
in only is it last week? Last week you sent
a text message saying, oh, another two hundred kilos of
slow berries on your way And we're like, oh, okay,
don't worry about I'll.
Speaker 2 (18:08):
Get ready for that. Yeah that's fine. And so yeah,
what ends up has been It's a very old school
English gin because really well with a little bit of
a little bit of lemon or a little bit of
lime over ice, and dash of soda. But it's sweet, fruity, plummy,
almost cherry nuts India.
Speaker 5 (18:26):
Does that mean since you say it's the Gateway, is
it your favorite?
Speaker 4 (18:29):
I'd say the blood orange is my favorite, but Slojin's
are close second. When it's cold outside, slogan is what
I want to drink, and I won't mix it with anything.
I'll just have it on its own if I have
some fresh time. That's what I like to add to
the slogein. It adds a little bit of a savory quality.
But I think the slogin is just super fun. It's
also the base of my favorite cocktail ever, Charlie Chaplin.
(18:51):
Charlie Chaplin's made with slogin, apricot brandy and lime juice, and.
Speaker 3 (18:55):
It is the best cocktail ever.
Speaker 5 (18:56):
So slow Gin is a good one, Tim, I realized
even ask you, the creator of the Cambridge Hillery, what's
your favorite.
Speaker 2 (19:05):
It's like asking who your favorite child is. I can't answer.
Speaker 6 (19:07):
There's always an answer. Let's be real. I know my
parents have an answer.
Speaker 3 (19:10):
Look you why you know?
Speaker 5 (19:13):
No, No, don't ask me that.
Speaker 3 (19:15):
I'm also not the same.
Speaker 2 (19:17):
Well then I'll say summer Gin. Not at this time
of year, but summer Gin, just because that one took
me a lot longer to work through the process.
Speaker 5 (19:24):
Okay, so you've got a bit more love for it
on the creation side.
Speaker 2 (19:28):
Yeah, cocktail wise, though, I'm working my way through paper
planes at the moment.
Speaker 6 (19:37):
Oh what's a paper plane?
Speaker 2 (19:38):
Paper plane? A little bit of whiskey, amusing our bourbon
whiskey and a little bit of aparol and of a mouth,
oh and shaken over ice. Equal measures of those three ingredients.
That's my little evening tipple at the moment.
Speaker 3 (19:54):
All right, the cocktail we had restaurant in Sydney.
Speaker 6 (19:58):
Yes, Is that what made you start loving it?
Speaker 2 (20:00):
No, I've been on them for a little while. Okay,
but we India and I were working on the weekend
in Sydney and visiting a few bars.
Speaker 5 (20:08):
We're working, Yeah, so you don't have to justify it
to me.
Speaker 4 (20:12):
So I went up to the Good Food and Wine
Show in Sydney on the weekend.
Speaker 3 (20:16):
Tim came and visited.
Speaker 4 (20:17):
It was very busy on Saturday, so we definitely needed
the extra hands. But then Tim was kind enough to.
Speaker 5 (20:25):
Want me to dinner cocktail.
Speaker 4 (20:28):
We went and had a bit of a good time
just exploring some bars in Sydney and oh nice.
Speaker 2 (20:33):
We had a cocktail that was made from the way
component of milk and it was I had it and
you know how when you have something you go I
haven't had that flavor before.
Speaker 3 (20:45):
It was the most awesome cocktail.
Speaker 4 (20:47):
Really. Yeah, it's basically there's this technique. I've never done
it before personally, but I have seen. I follow many
cocktail Instagram accounts and this one it's called the Milkwash
and it actually was rum. So what they do is
they put the milk in to they pre mix the
cocktail and like a big container and they put milk
in and some sort of citrus so purposely make the
(21:08):
milk curdle. Okay, looks really gross to It's like watching
the really disgusting. And then they let it sit overnight.
So what happens is the curds from the milk start
to pull out all of the impurities, including color and
other things, and then they strain it out and then
they serve it super chilled, shake it over ice, and
you get a completely clear, looks like water cocktail that
(21:29):
has this really beautifully.
Speaker 3 (21:30):
Like creamy mouth film. And it was absolutely delicious.
Speaker 2 (21:33):
That milk texture on your tongue.
Speaker 3 (21:35):
Yeah, but it looks like water iron.
Speaker 5 (21:37):
Really it's really really cool and people say magic isn't real.
Speaker 3 (21:41):
Yeah, it was awesome.
Speaker 4 (21:42):
And I ordered it and Tim was like, oh, what's
that and he tried it and kept saying to the bartender,
that's awesome. It's true.
Speaker 2 (21:49):
It was. Every time I sipped it, I had that
moment of going my brain, I haven't had this.
Speaker 4 (21:56):
Yeah.
Speaker 5 (21:56):
So my favorite cocktail is a mehido and the reason
it is and longtime.
Speaker 6 (22:02):
Listeners of the podcast will know this.
Speaker 5 (22:04):
But it's because I went and studied in Spain, did
a little European tour. I was in Spain for a
week and the first little Spanish restaurant we went to,
the bartender she was asking us, you know, how are
we and everything, and then she shouted us all around
of mehidos.
Speaker 6 (22:18):
But they were pink mehidos.
Speaker 5 (22:20):
And I don't know what changed it from a normal
mehedo to a pink mehido. I still don't I think
it might be raspberry.
Speaker 4 (22:25):
I can't tell muddled raspberries in there would be my guest.
Speaker 2 (22:29):
A little bit of Picasso magic.
Speaker 5 (22:31):
But the joy she had around it, like she was
yelling at us, here's the pink mehitas.
Speaker 2 (22:36):
And I was like, oh my god.
Speaker 5 (22:37):
And so I've just loved mehidos ever since. So July
eleventh is now International Mehido Day. And I know you
guys a gin forward distillery, but I do know that
you can still make a gin mehido. So I wanted
to ask you what is the perfect way to make
your mahidos at home?
Speaker 1 (22:53):
Typically most people would have that as a white rum
style mehido, a lovely twish to that to make a
dark mahido. Okay, A little tip on that one there.
I actually loved to use a little bit of maple
syrup instead of sugar syrup. Interesting, which gives you like
a nice sort of differentive balance of flavor for those
at home. When you're making it, the critical key is
(23:16):
being gentle.
Speaker 6 (23:17):
Okay.
Speaker 1 (23:18):
So because she's muddling up the maple syrup, the mint
and the lime all on the glass beforehand, you just
want to do it gently because otherwise you break up
the mint too much. But yeah, once you should have
done that, just add your crush rized a bit of
dark rum, shake it up really hard, and then just
dump the entire contents into a glass.
Speaker 2 (23:36):
Fresh lime to fresh lime.
Speaker 3 (23:39):
Citrus makes a cocktail next level, for sure.
Speaker 5 (23:42):
I am disappointed that I'm only now well. I used
to work at our Limelight Cinemas down in Tagrinong and
we just opened up a bar when I was towards
the end of my time there, and one of the
mahido was on the list, and anytime I made it,
I was like, this tastes like shit, this is not
what I love. And I think it's because I was
a bit too rough when I was like mixing everything.
So it's good to know that the probably the best
(24:03):
way to get the flavors is to just not be.
Speaker 6 (24:05):
A brute, you know, just kind of gently mix it up.
Speaker 5 (24:07):
Would you recommend anyone if they wanted to make a
mehito at home to use a gin.
Speaker 3 (24:12):
We do have a recipe for a summer gin mehido.
Speaker 4 (24:14):
Oh yeah, we made it at Christmas time, so it's
called a moho ho heater.
Speaker 5 (24:19):
Great work, well done.
Speaker 4 (24:21):
So Emma, who's our social media extraordinary, she was the
one that made that recipe. It is on our website
and our Instagram, so it's pretty easy to find. That's
using mint and strawberries and our summer gin. I actually
made it at Christmas time as well. My family had
a cocktail competition where we all had to make a
cocktail except for my seventeen year old sister. She made
a mocktail and we all had to make a mocktail
(24:42):
version of that cocktail for her. And then supposedly the
winner would have to make cocktails for everyone, which to
me actually sounds like losing because then you actually have
to make drinks for everybody. Yeah, but we realized after
all seven of us made a cocktail and we all
had a little bit of the cocktail that that was enough.
We didn't actually need a full cocktail of anything that
I had a little tasting, So I made that for
them and I think it was close to winning, but
(25:04):
then we.
Speaker 5 (25:04):
Just decided not to Everyone was a winner.
Speaker 4 (25:07):
Yeah, everyone tried everyone's and there was some fun ones,
but I pulled out the Moho ho hito for that one.
Speaker 5 (25:13):
But also, deep down inside, since you know that you won,
you disappointed that you weren't awarded the winning.
Speaker 4 (25:18):
Yeah, exactly, like I'm glad I didn't have to make
the drinks, but I'm sad that they didn't say you're
the one.
Speaker 6 (25:23):
There wasn't a winner.
Speaker 5 (25:24):
Well, you're a winner in my eyes, and now that
I know about the mojo hito, I feel like I'm
a winner as well. Before you guys go, I do
have a quick question since we are a camera food
podcast as well, I'd love to know what your favorite
places to eat are in Canberra and alternatively, any of
(25:44):
your favorite places to go and get a drink, whether
that just be a cocktail or a drink after work.
Speaker 2 (25:50):
Feel free to answer the question. However, you like favorite
place to eat for me at the moment. And while
these guys know is rebel rebel Oh okay, I haven't
been yet. Now drinking wise, can I just say that
post pandemic, we've come back with an entire culture in
Canberra of cocktail makers that are a whole other tier
above where we were beforehand. And I'm working my way
down Northbourne. I start at midnight, then White Rabbit and
(26:12):
that's about as far as I get. Occasionally make it
to Blackbird, but they are they are some extraordinary cocktails
just in amongst that little end of Northbourne there.
Speaker 4 (26:20):
Yeah, we've been having a great uptick recently in doing
some bar sales and actually trying to get a few
more local bars to stock.
Speaker 3 (26:29):
Our products as part of that.
Speaker 4 (26:30):
It's been fun to be able to go to those
bars and talk to the bartenders and occasionally sample some
cut all that work.
Speaker 3 (26:38):
I'm sure you wanted to.
Speaker 4 (26:43):
But there's some great places as Luna as a new bar,
they have recently stocked a couple of our products and
they're going to they're doing some really awesome cocktails. Yeah,
Tim has a soft spot for White Rabbit. That's a
particularly fun place. They also stuck a couple of our products,
which is awesome seeing a trend. Yeah, there's other places
as well. I actually really like Tipsy Bull, which currently
(27:05):
does not stuck any of our products.
Speaker 3 (27:07):
It's on our list.
Speaker 4 (27:08):
We're getting there, But Tipsy Bill has some really awesome
food there. Yeah, and the guy there knows a lot
about gin and I love going there and I always
ask him give me something weird, like, give me something unusual.
And I really enjoy sort of trying some super unusual gins.
Like last time I was there, had a squid Ink gin. Oh,
it was very seafoody, and I thought that one wasn't
(27:29):
my favorite. But the time before I tried a Sheep's
wage in and that was really delicious.
Speaker 2 (27:33):
Okay, until you ask, because when you come across those
bartenders that are making a squid Ink cocktail or a
milk Way cocktail, yeah, until you find that's I do
the same thing, mate, show me your thing. What do
you go?
Speaker 4 (27:44):
Yeah, show me something weird, something unusual, it's unique to you.
And that's what I always like to do at different
bars and restaurants.
Speaker 6 (27:50):
Yeah, interesting, Paul, what about you?
Speaker 1 (27:52):
Probably one of my favorite bars for a long time's
actually have been High Ball Express, So at this point
of when they closed down in their original But I
love the new venue.
Speaker 6 (28:02):
It's so nice, isn't it.
Speaker 5 (28:04):
I do agree, I do miss the fun little stairway
up the back.
Speaker 3 (28:08):
Made it feel like a bit of a secret.
Speaker 5 (28:10):
Exactly exactly, But I mean now that it's a bit
more open and it's got a nice like view as well,
I guess you can't complain too much.
Speaker 1 (28:17):
And to bark bar Rockford's also another.
Speaker 6 (28:20):
Very good as well.
Speaker 5 (28:21):
Yeah, well, it's good to know that it's not just
the places that stock the Cambridge Hillary gm A at.
Speaker 6 (28:26):
Our top tier.
Speaker 3 (28:27):
I just tend to frequent them.
Speaker 5 (28:31):
I do agree that the Tipsy Ball as well incredible
and some great food there as well.
Speaker 6 (28:34):
I went for a friends farewell probably last year.
Speaker 5 (28:36):
Can't remember what I ate, maybe because I was trying
too many of the gym's, but hey, regardless, I know
that I enjoyed it. But guys, thank you so much
for your time as well. If you want to check
out the Cambridge Hillery, search them up on Instagram as well,
search up the website one hundred percent, get some of
the products, but more importantly, go and try the G
and T Masterclass because it will make you really appreciate
Gin like it does for me. Now, do you guys
(28:57):
have any other sort of fun events that you're doing
or we're always.
Speaker 4 (28:59):
Doing vs around Canberra. I know we're going to the
Woden Westfield to do a truffle Oh yeah thing, so
they're celebrating truffle in Canberra on Saturday. They think they're
doing like a cooking demonstration and on the Sunday we're
doing a truffle Gin Martini sort of masterclass with the
(29:20):
Cocktail Society. Yeah and another great Canberra business. So we'll
be doing that and we'll have a little pop up
store at the wad in Westfield over that weekend as well.
So that's the fifteenth to seventeenth of July.
Speaker 2 (29:29):
Oh awesome, there's awesome excuse for cocktails. And we've got
a little private function tonight and then we're heading into
truffle season as well. So our friends up there at
Madira Park we're going to do a few little things
with them.
Speaker 4 (29:38):
So yeah, I'm going to the airport this afternoon to
do a tasting at their shop.
Speaker 6 (29:43):
Oh wow.
Speaker 4 (29:44):
We're always out and about doing stuff in Canberra and
in Sydney as well, which is where we were last week.
Speaker 5 (29:50):
Well, like this, you just got to keep an eyeing
out where they are so then you can go sample
the gins but also try the gins.
Speaker 6 (29:55):
Guys.
Speaker 5 (29:55):
Thank you so much, Paul. More importantly, thank you for
telling me about this maple seerr pack for the mehidos.
I am excited to try that. I'm a bit nervous because,
like I said, I'm a brute, but hate anything to
enhance my mehido tasting skills.
Speaker 2 (30:07):
I reckon your mahido is going to be a gateway
to your whiskey sour journey, which is also on maple syruping.
Just moving on.
Speaker 5 (30:14):
So wait, so wait, you can see into my future.
You think the sours the whiskey sours the next Okay, Well,
then if.
Speaker 2 (30:21):
Year's time, you'll be just whiskey over ice, trust me. Okay, okay?
Speaker 5 (30:24):
Will I be starting a whiskey distillery in my in
my garage as well?
Speaker 2 (30:27):
Oh, come help you out. I'm up for that. Well.
Speaker 5 (30:31):
Tim, thank you so much as well for just explaining
the history of the Camera Distillery and giving everyone some
great tips. And India as well. Thank you so much
for coming in. Even though you're very patiently looking at it,
still nothing nothing, well, I.
Speaker 6 (30:45):
Mean that makes sense. We didn't hear. You celebrated all guys.
Thank you so much, thank you.
Speaker 5 (30:50):
Well, that's it. You filled up on all the food
content you could still a little peckish.
Speaker 4 (30:55):
Check out other episodes, or follow our Instagram page served
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