MOONSHINE might not be your quintessential Australian spirit, but Fossey’s distillery could change that, with a sneak preview of its new brand over the Easter weekend.
Known for its award-winning gin and whisky, the distillery has given visitors to its Eighth Street, Mildura, bar a chance to taste its new Outback Moonshine, which is due to launch later this year.
Perfected in lockdown and with a smooth and subtle finish, the spirit was “bit of an enigma” in the beverage industry, but had been gaining traction across Australia, according to Fossey’s owner Steve Timmis.
“Moonshine is certainly something that is on the up in Australia,” he said.
“In Australia we traditionally haven’t done a lot of distilling, but now we’ve gone from about 60 distilleries to well over 300 in the past five years.
“Moonshine doesn’t have the same rules and regulations as whisky or rum, which needs to sit in a barrel for two years before it can be called as such in Australia.
“So we were able to assess the product and really refine it during COVID-19, and the idea is that we will be releasing it in outback pubs across Australia.”
While moonshine doesn’t have a set recipe, it is typically made from a grain base, such as corn, barley, grain or malt, and has been referred to as “clear, unaged whisky”.
Mr Timmis said Fossey’s iteration of the spirit was inspired by the central Australian landscape, with a slight nod to the origins of moonshine culture.
“Ours is a grain spirit, but we blend it with a bit of our local grape spirit, so there’s a significant local component to it,” he said.
“We spent a lot of time getting that blend right, so it’s not a polarising drink. It’s very smooth and subtle and something you can have a lot of fun with.”
For visitors intending to have a tipple, Mr Timmis recommended mixing the moonshine with ginger beer to create one of Fossey’s signature drinks, an outback dust storm.
“Or add a bit of lime.”
A first release of Outback Moonshine bottles will also be available to buy.
