Editorial
Great drinks don’t just happen – they’re created, crafted and championed by passionate people.
In this edition of 1870, we’re proud to celebrate some of the women who are doing exactly that –bringing to life some of the most exciting wines, spirits and flavours in the liquor industry today.
From Chardonnay to Cabernet, and even a few unexpected twists along the way (yes, we’re talking everything from Peanut Butter flavoured Whiskey through to Prosecco Scones and Bourbon Brownies!), we’ve gone behind the scenes with some of our favourite makers. The result is a collection of stories that are as inspiring as they are delicious.
We asked these talented women to share their stories with us – the wins, the challenges, the people who have inspired them, and the advice they’d pass on to the next generation. What shines through is a shared passion for their craft, a drive to push the boundaries, and a genuine love of what they do.
So whether you’re discovering a new drop, trying something a little different, or simply enjoying an old favourite, this edition is all about raising a glass to the women shaping the future of our industry.
Cheers
Ritchies Liquor Team
2026
MOTHER'S DAY with Brown Brothers Prosecco Scones p15 MAY 10 TH
WORLD WHISKY DAY with The Macallan p16
WORLD GIN DAY with a Negroni p43
WORLD RUM DAY with a Fijian Storm p9
NATIONAL TEQUILA DAY with a Frozen Margarita p9
Yeng
Margie Samuels MAKER'S
Nicky Oatley WHIPBIRD WINES
Brown
Kirsteen Campbell THE MACALLAN
Emma Norbiato BÉLENA
Marie Clay LEO BURING
Kate Webber DE BORTOLI
Jess Hill-Smith YALUMBA
Dr Emma Walker JOHNNIE WALKER BILLSON'S
Elizabeth McCall WOODFORD RESERVE
Sophie Angove ANGOVE FAMILY WINEMAKERS
Kylie Minogue WINES BY KYLIE MINOGUE Sue Hodder WYNNS
Jane & Jules Campbell CAMPBELLS WINES
Alex Thomas BUSHMILLS
BUSHMILLS IRISH WHISKEY
Bushmills Irish Whiskey has been crafted with care at The Old Bushmills Distillery since 1608, in the village of Bushmills, County Antrim, Northern Ireland. As the world’s oldest licensed whiskey distillery, Bushmills produces both blended and single malt whiskeys, with triple-distilled malt at the heart of every expression. This unmatched malt gives Bushmills Irish Whiskeys their distinctive combination of smoothness and richness.
OLD BUSHMILLS DISTILLERY
The Old Bushmills Distillery is situated on the rugged and beautiful north coast of Ireland in the village of Bushmills - from which we take our name - not far from the world-famous Giant’s Causeway geological formation. The River Bush, which runs from the Antrim Hills through the same type of basalt rock that makes up the Giant’s Causeway, passes through Bushmills before reaching the sea at Portballintrae on the North Antrim coast. The quality of our ingredients is vital to the quality of the final whiskey and water is critical to the process of creating Bushmills Irish Whiskey. Ours is drawn from Saint Columb's Rill, which is a tributary of the River Bush.
The Old Bushmills Distillery is one of the few grain to glass distilleries in Ireland, which means our whiskey is crafted with care in small batches on one site, rather than in different locations. This process includes all the critical stages of production – malt distilling, maturing, blending and bottling.
CAUSEWAY DISTILLERY
The opening of The Causeway Distillery in 2023 marked a transformative moment for Bushmills, celebrating over 415 years of whiskey-making heritage while taking a bold step into the future.
For many years, Bushmills was operating at maximum capacity, despite growing global demand. The new facility has effectively doubled production capacity, providing the tools to continue crafting exceptional single malts with greater efficiency and innovation.
With more than half a million casks of maturing whiskey resting in Bushmills’ warehouses (and more being added every day) the distillery is now well positioned to meet increasing worldwide demand for its distinctive single malts.
This scale allows for continued innovation while ensuring the creation of exceptional whiskeys for generations to come.
While The Causeway Distillery introduces modern advancements, The Old Bushmills Distillery remains the heart of the brand’s legacy. Together, these two distilleries represent the best of both worlds: one rooted in heritage and tradition, the other focused on progress and the future. Both are essential to the next chapter of Bushmills Irish Whiskey.
BUSHMILLS SINGLE MALT
10YO IRISH WHISKEY
700ML
A marriage of malts matured for at least 10 years in handselected Bourbon barrels and Sherry butts. A distinctive floral and fruity signature style, one that’s been unchanged for centuries. Zesty and fresh on the nose followed by notes of ripe fruit, creamy vanilla and soft toasted wood.
BUSHMILLS SINGLE MALT
16YO IRISH WHISKEY
700ML
Triple distilled from 100% malted barley and matured in Oloroso Sherry butts and Bourbon barrels before being finished for up to a year in Port pipes. This unique combination of casks imbues it with big and bold notes of concentrated dark fruits, nutty treacle toffee and dark chocolate.
Bushmills Highball
INGREDIENTS
– 60mL Bushmills 10YO Irish Whiskey
– 20mL Fresh Lemon Juice
– 10mL Simple Syrup
– 120mL Soda Water
– Lemon Wedge
METHOD
Build all ingredients over ice into a highball glass. Garnish with a wedge of lemon.
BUSHMILLS SINGLE MALT
21YO IRISH WHISKEY
700ML
Matured for at least 19 years in handselected Oloroso Sherry butts and Bourbon barrels, is then finished in Madeira casks for a further two years. This long finishing period allows this single malt to pick up deeper notes of rich ripe fruit, like succulent apricots and juicy raisins, and gives a beautiful, caramelised nuttiness with hints of smooth dark chocolate.
AN INTERVIEW WITH ALEX THOMAS, MASTER BLENDER
What led you into the industry?
I was born in Ballymoney, just 15 minutes from the Old Bushmills Distillery. Growing up, it was always my dream to work at the world’s oldest licensed whiskey distillery on my doorstep.
I began my career working as a timber merchant in my hometown, just 15 minutes from the Old Bushmills Distillery, where I spent over 10 years learning about different types of wood.
That was the start of my love affair with wood. I learned about all the different types and how they were cut –especially how quarter-sawing created those straight grains essential for cask strength and flavour extraction. That craftsmanship taught me how a cask is built, why structure matters, and how those elements influence maturation. That hands-on knowledge set the foundation for my understanding of how wood interacts with spirit. It’s where my passion for maturation truly began. Seeing the transformation that happens inside the cask still excites me every day.
Having joined the Old Bushmills Distillery in 2004, I completed my Master Blender qualification here at Bushmills in 2012 and went on to officially become
Bushmills Master Blender in 2021. The role entails responsibility for the selection and management of the casks, nurturing the Bushmills portfolio of premium blends and aged single malts, and new product development. I am the caretaker of these amazing whiskeys through their evolution while inside the casks, and I collaborate with our Master Distiller, Colum Egan to carefully curate each expression.
What challenges have you overcome?
It’s no secret that the whiskey industry has traditionally been male dominated, but I’ve seen it grow and evolve significantly over the course of my career. Today, I’m fortunate to have many female peers who have become both colleagues and friends, and I’m honoured to play a key role in this changing landscape.
Personally, I’ve always felt welcomed and supported at Bushmills, which has been incredibly empowering. For me, the biggest challenge hasn’t been about fitting in, but rather about helping to increase awareness and normalise the presence of women in this industry. As one of the few female Master Blenders, I see it as part of my responsibility to share my experience and knowledge, showing that whiskey is a space for everyone who has a passion for the craft.
Of what are you most proud?
My biggest highlight to date was becoming the Bushmills Master Blender in 2021 and the feeling of seeing my name on a bottle of Bushmills for the very first time. I’ll never forget it. I am immensely proud of the global appreciation of our smooth single malts, and I look forward to leaving my own mark on the enduring legacy we have built.
Unveiling the oldest Irish single malt ever released was a monumental moment in my career. Getting the chance to work with such rare whiskeys is an extraordinary experience, revealing the fruits of over 415 years of Bushmills whiskeymaking heritage, each whiskey expertly created and nurtured over decades.
What advice would you give to others?
Never be afraid to step out of your comfort zone – that's where the magic happens!
What would you like to achieve / what are your future goals?
We always say, ‘We’re not good because we’re old, we’re old because we’re good.’ With over 415 years of Irish whiskey-making heritage, Bushmills Irish Whiskey has never compromised on quality to create its signature smooth taste and famous house style.
We continue to experience consistent demand for our premium single malt expressions globally, so we are continually innovating and expanding on our core product portfolio.
For me there’s nothing better than introducing a new Irish whiskey to the market and demand continues to soar, especially for premium single malts, so here at The Old Bushmills Distillery we continue to innovate and create new expressions for whiskey drinkers around the world.
Premiumisation will continue to be a focus for us in the coming years, as it’s so important to continue to give people a real experience when they’re drinking our products.
Looking ahead, I am excited to continue with our commitment to craftsmanship and product innovation to support the longterm growth of Bushmills Irish Whiskey – watch this space!
Who
do
you most admire? Who are/were your mentors?
I'd have to say I really admire Michelle Fairley. She is an amazing actress from Coleraine, the town I now call home. She is so talented and has played some incredible roles. You would probably know her best as Catelyn Stark in Game of Thrones, which was filmed in a number of stunning locations in Northern Ireland such as The Dark Hedges and Ballintoy Harbour – both not far from the Old Bushmills Distillery. Michelle inspired me to follow my dreams and is proof that with hard work and dedication our dreams can become a reality.
BEECHWORTH
We are Australia's longest continuously running beverage manufacturer, creating flavour sensations from 1865 to today and beyond. Right here in beautiful historic Beechworth.
BILLSON'S VODKA
CREAMY PREMIX 355ML
A smooth and tasty combo crafted lovingly in Beechworth with alpine spring water. Creamy is a flavour of yesteryear - proper soda shop vibes that will take you straight back to simpler times.
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The Billson’s story began when our fair founders Nathan and Flic stumbled upon a dusty old brewery on a trip to Beechworth in 2017. From the moment they walked through the doors, they could see the enormous potential. With a lot of hard work over the last few years, they’ve brought it back to life, expanding the team as they grew. Our greatest joy is seeing flavour enthusiasts from all over Australia coming together in Billson’s historic brewery.
Join us for a tasting of our whole range, settle in for lunch or a drink and remember to book a tour so you can learn the fascinating history of the Billson's Brewery. We also have cocktail making classes, a Speakeasy bar, Soda Bar and Isabella’s for a late night rendezvous.
BILLSON'S VODKA TANGLE PREMIX 355ML
This delightful drink will make your taste buds dance. Is it raspberry? Orange? Lemon? It’s all of them! A tangle of fruity flavours made with pure Alpine spring water that will take you on a trip down memory lane.
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BILLSON'S VODKA PORTELLO PREMIX 355ML
Rich and aromatic, this vodka premix is a delicious take on the classic Portello flavour weaving together dark berries, ripe plum, and a hint of warm spice for a deep, smooth, and slightly nostalgic finish.
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ENJOY THESE COCKTAILS FROM
Fijian Storm
INGREDIENTS
– 45mL Ratu Dark Rum
– 2-4 lime wedges, squeezed
– Ginger beer to top
– Dash of bitters
– Garnish: lime wedge
Refined and sophisticated, RATU (meaning ‘Chief’ in Fijian)
METHOD
Build all ingredients in a highball glass filled with ice. Stir gentle and garnish with a lemon wedge.
Gin Fizz
INGREDIENTS
– 25mL The Botanist Gin infused with lavender (or similar)
– 10mL honey
– 10mL fresh lemon juice
– Top up with prosecco
METHOD
Dry shake The Botanist Gin infusion. Stir honey and lemon juice until honey dissolves well. Add ice and shake well. Pour into a Champagne glass. Top with prosecco.
INGREDIENTS
– 60mL El Jimador Blanco Tequila
– 30mL lime juice
– 15mL orange juice
– 20mL simple syrup
– Garnish: lime wheel
Frozen Margarita Whisky Sour
INGREDIENTS
– 50mL Starward Two-Fold double-grain whisky
– 20mL lemon
– 20mL sugar
METHOD
Fill a blender with ice and add all ingredients. Blend and serve in a salt-rimmed margarita glass. Garnish with a lime wheel.
METHOD
– 20mL egg white (or Aquafaba)
– 15mL Australian red wine
Shake all ingredients but the red wine in a cocktail shaker without ice, then add ice and shake again. Serve on the rocks then gently pour the red wine into the glass.
Brittany Yeng SKREWBALL
Skrewball, the original peanut butter whiskey, was born on the San Diego coast from a peanut butter flavour obsession and a simple ritual that brought people together. What started as an unexpected cult-favourite shot mixing Jameson with peanut butter, became a celebratory moment that groups would seek out specifically to share. Wanting to bring that feeling of connection and community to a wider audience, Brittany Yeng took on the challenge with her husband, Steven, to bottle the wildly popular shot he had created, setting the stage for the very first peanut butter whiskey ever created that would soon disrupt the spirits industry.
A chemist-turned-attorney-turned-spiritsentrepreneur, Brittany went on to spearhead one of the fastest market rollouts in industry history, transforming a small, family-owned idea into a national sensation and Hollywood favourite within a year. An industry disruptor and standout woman in a male-dominated field, she has shaped Skrewball into more than a whiskey; it is a lifestyle brand that celebrates those who dare to stand out and “skrew the usual.”
Following its explosive U.S. success, Skrewball officially launched in Australia in 2024, bringing its signature rebellious spirit and unforgettable flavour to a whole new community of fans.
In celebration of the women reshaping the wine and spirits landscape, we sat down with Skrewball cofounder Brittany Yeng to explore the story behind the original peanut butter whiskey and her journey as a trailblazer in a male-dominated industry. From turning a local bar ritual into a global sensation to leading one of the fastest-growing spirits brands in history, Brittany shares her perspective on innovation, leadership and what it means to build a brand that brings people together.
What led you into the industry?
I never planned to enter the spirits industry; it’s something that pulled me in. My husband, Steven, owned several bars and restaurants in San Diego, and at one of them, he created a peanut butter whiskey shot that became an instant favourite. What fascinated me wasn’t just the flavour, but the ritual around it. People would come in specifically to take that shot together. It created this joyful, unexpected moment of connection that you couldn’t help but notice.
I wanted to share that feeling with a wider audience, so I encouraged Steven to bottle it. He was understandably hesitant; flavoured whiskey of this kind didn’t exist, and the regulatory path ahead was daunting. But with my background in chemistry and pharmaceutical law, I was comfortable navigating complex regulations and solving problems that didn’t have a roadmap. That challenge energized me rather than intimidated me.
My journey to Skrewball has been anything but linear: chemist, attorney, pharmaceutical patent litigator, but that winding path is exactly what aligns with Skrewball’s ethos. We’ve always been about embracing the unexpected. As Steven and I were building our separate careers, the time we had together slipped away. When we found out we were expecting our first daughter, I wanted to return to creating something as a team. I saw the way his peanut butter whiskey shot brought people together in our bar, and I believed it could do the same on a larger scale.
So, we took a risk and built Skrewball side by side.
What challenges have you overcome?
We have faced more challenges launching the brand than I ever could have imagined. We had a bold vision for what we wanted this peanut butter whiskey to be, but convincing others wasn’t easy when nothing like it had ever existed before. One of the biggest hurdles was simply getting people to take the idea seriously. Distributors, retailers and even fellow industry leaders often looked at us as though we were trying to break the laws of whiskey tradition, and in some ways, we were.
But instead of letting the scepticism stop us, we used it as fuel. I leaned on my background as a chemist and attorney to problemsolve with precision, navigate regulations, refine our product and advocate for our brand at every step. We stayed grounded in our belief that Skrewball could create a new moment of connection in the spirits world, one that felt fun, inclusive and unmistakably original.
Once we finally launched, everything shifted. Putting Skrewball into people’s hands allowed them to taste the vision we had been trying to paint with words. It validated all the risks we took and the countless doors we had to knock on - sometimes more than once. Every new market we enter becomes another opportunity to reintroduce that vision and bring more people into our community of rule-breakers and originals.
At the heart of it, Skrewball has always been about celebrating individuality and bringing people together in unexpected ways. That mission drives us forward, and it’s what makes every challenge worth it. We want people to not only enjoy our whiskey, but to feel inspired to embrace what makes them different—just like we did when we created a flavour the industry never saw coming.
Of what are you most proud?
I am so proud of the way Skrewball has become part of people's lives and stories. People are getting Skrewballinspired tattoos, incorporating it into their wedding days and sharing it with their families. Seeing that personal connection never gets old. One of the most meaningful moments for me is when someone reads the line on our bottle label, "To the misfits, black sheep and Skrewballs," and immediately says, “That’s me.”
That line was never meant to be clever copy; it was a declaration. It represents the people who have been underestimated, overlooked or told their ideas didn’t fit the mold. People like us. When we created Skrewball, we didn’t just create a whiskey that broke category rules; we created a space for anyone who has ever felt like the odd one out.
The fact that people see themselves in that message and feel proud of it means everything. It turns a bottle into a symbol, a reminder that being different is a strength and that there’s a community of others who feel the same way. Watching people feel seen and celebrated by our brand is always an amazing feeling, and it’s one of the biggest reasons we continue pushing this mission forward.
What advice would you give to others?
I always tell my daughters to get excited when they see a problem. Every great product exists because someone noticed a challenge and had the courage to solve it. The hurdles you face aren’t roadblocks; they become the moat that protects your idea and sets you apart from anyone who tries to follow.
So, embrace the difficult moments. They’re not detours; they’re the very things that shape you, sharpen your vision and make the journey worthwhile.
What would you like to achieve / what are your future goals?
When we set out to create Skrewball, I knew we weren’t simply launching a product, we were building a community. From the beginning, the heart of Skrewball has been about connection and creating a place where people feel seen, included and celebrated.
Expanding into new markets like Australia gives us the opportunity to share that spirit with even more people and invite them into the world we’ve built. Right now, my focus is on nurturing that global community, ensuring that no matter where someone discovers Skrewball, they feel like they’re part of something bigger.
Who
do you most admire or consider mentors?
Through our partnership with Pernod Ricard, we’ve had the opportunity to get to know their CEO, Alex Ricard. He made an immediate impression on my husband and me with how truly present he is and how clearly he understands that people and relationships are what this business is all about. This industry should be fun and centred on shared moments, and it is so refreshing to see someone who has not lost sight of that big picture.
What is your favourite Skrewball serve?
I love Skrewball with pineapple juice and coconut cream. It's so unexpected and at first, I didn't believe it would work, but it's become one of my favourites. It reminds me to keep experimenting, even with ideas that seem unlikely at first.
Brittany’s Nutty Pour
INGREDIENTS
– 1½ parts Skrewball Peanut Butter Whiskey
– ¾ parts Amber or White Rum
– 1 parts Orange Juice
– 1 parts Pineapple Juice
– 1 parts Cream of Coconut
METHOD
Shake and serve on the rocks. Garnish with nutmeg and a pineapple leaf.
SKREWBALL THE ORIGINAL PEANUT BUTTER FLAVOURED WHISKEY 700ML
Skrewball The Original Peanut Butter Flavoured Whiskey is a unique and innovative spirit that combines the rich, smooth taste of whiskey with the creamy, nutty flavour of peanut butter. This 750ml bottle is perfect for those looking to try something new and exciting in the world of whiskey.
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TASTING NOTES
Nose: Aromas of roasted peanuts and caramel with a hint of vanilla.
Palate: Smooth and creamy with flavours of peanut butter, toffee, and a touch of oak.
Finish: Lingering notes of peanut butter and a subtle warmth from the whiskey. Overall, Skrewball The Original Peanut Butter Flavoured Whiskey is a fun and delicious twist on traditional whiskey that is sure to surprise and delight your taste buds.
Emma Brown BROWN FAMILY WINE GROUP
HEAD OF INNOVATION & INSIGHTS
What led you into the industry?
Growing up in the wine world as part of the fourth generation in our family business, my passion for the industry developed almost by osmosis. Holidays, weekends, and school breaks were spent at the winery, but we have a family rule: before joining the business, you must work elsewhere for at least four years.
I built my career in large FMCG companies and the US wine industry, yet the pull of those early memories, being surrounded by a team deeply committed to their craft brought me back. Continuing our family legacy felt like the natural next step.
Of what are you most proud?
As Head of Innovation, I’m often asked how we stay ahead of trends while honouring our heritage. I’m proud that innovation has always been part of our DNA.
From my great-grandfather’s consumer-first mindset to today’s bold ideas, we’ve consistently delivered wines people love while pushing boundaries.
This summer alone, we launched three major wine innovations for Brown Brothers:
• Prosecco Limited Edition Aluminium Bottle
• Prosecco Yuzu Spritz
• Moscato Lush Lychee
Each was driven by consumer insights to create new occasions and category appeal.
What would you like to achieve / what are your future goals?
To be a positive custodian of our family business, passing it on as a legacy that future generations can be proud of, and ensuring it continues to lead the industry forward.
Prosecco Scones with Strawberry Jam
INGREDIENTS
– 4 cups self-raising flour, sifted
– 300mL cream
– 300mL Brown Brothers Prosecco NV
– Brown Brothers Prosecco Jam*, to spread
METHOD
STEP 1 Preheat the oven to 200°C.
STEP 2 Sift flour into a large bowl, add cream and Prosecco.
STEP 3 Mix together with a fork, until combined.
STEP 4 Pat onto a well-floured board, cut with a floured scone cutter, and place on a baking tray.
STEP 5 Bake for 10-12 minutes.
STEP 6 Cool on trays, and serve with your choice of strawberry or raspberry jam. Add a dash of whipped cream, and a glass of Prosecco to drink!
*You can purchase a jar of wine-infused jam from our Milawa Cellar Door; these are small-batch, artisanal products made in collaboration with local producers. Alternatively, substitute with a jam or topping of choice!
BROWN BROTHERS LIMITED EDITION ALUMINIUM PROSECCO BRUT 750ML
A crowd-pleaser for any occasion, the pinnacle of our Prosecco range is our Premium Prosecco Brut; a single vineyard wine that’s vibrant, refreshing, and dry – and made from 100% King Valley fruit.
BROWN BROTHERS YUZU LEMON PROSECCO SPRITZ 750ML
Zesty lemon meets the bold citrus kick of yuzu in this bright and bubbly Prosecco spritz. Refreshing, sophisticated and tangy - just add ice and a slice of lemon for a sip that's pure sunshine with a twist.
Kirsteen Campbell THE MACALLAN
MASTER WHISKY MAKER
Originally from Thurso in the Highlands, in 2019 Kirsteen became the first woman to take on the position of The Macallan Master Whisky Maker in its long-standing history spanning almost 200 years. Starting her career in the industry in 2001, Kirsteen initially began working in a laboratory responsible for the quality of new make spirits. It was there that she discovered her passion for Scotch whisky and her extraordinary sense of smell, essential attributes for The Macallan Master Whisky Maker.
Kirsteen leads the Whisky Mastery Team, as well as working closely with a wide array of technical experts on whisky development, stock management and both brand and commercial development to drive the business forward.
This team oversees all aspects of the whisky making process to ensure the highest possible quality and consistency in the final product.
A MOMENT WITH KIRSTEEN
What is your favourite expression of The Macallan?
It is very difficult to choose my overall favourite, but I would say my favourite range is The Macallan Double Cask, which is created from the perfect balance of American and European sherry seasoned oak casks and imparts a combination of vanilla and subtle spice notes.
THE MACALLAN DOUBLE CASK COLLECTION
The Macallan Double Cask Collection celebrates the perfect balance of our exceptional sherry seasoned American and European oak casks showcasing our entirely natural colour. This harmonious combination, offers the unmistakable sweetness of vanilla and fresh fruits from the American oak, balanced with soft spices and dried fruits from the European oak. Increasing in complexity with age, discerning palates will appreciate the smooth and creamy whiskies of this collection.
This Collection focusses on sherry as the seasoner of our exceptional oak casks. It reflects the origin story of our wood from the forests of Europe and North America, to Jerez where our casks are created and seasoned before they make their journey to The Macallan Estate in Speyside.
Our wood story starts in the forests where the oak trees originate. It comes together at our cooperages and sherry bodegas in Jerez de la Frontera. It is here that our exceptional oak casks are seasoned with sherry in our Bodegas of Jerez.
THE MACALLAN DOUBLE CASK 12 YEARS OLD 700ML
On the nose of our Double Cask 12 Years Old, experience aromas of fudge with candied orange and lemon, alongside vanilla and soft spice. Milk chocolate raisins and creamy toffee on the palate is balanced with orange peel and gentle spice. The finish is medium with sweet oak.
THE MACALLAN DOUBLE CASK 15 YEARS OLD 700ML
This is a classic The Macallan expression with exceptional depth of flavour and aroma.
This single malt delivers dried fruit and butterscotch aromas on the nose, with baked apples, balanced with notes of chocolate and smooth oak. On the palate notes of sweet raisin and sultana builds with cinnamon and nutmeg, alongside creamy vanilla. A medium finish with lingering oak and spice.
THE MACALLAN DOUBLE CASK 18 YEARS OLD 700ML
This expression, released annually, is an impeccably balanced, distinctive single malt with a sweeter character due to the influence of sherry seasoned European and American oak maturation.
Each cask selected in this expression has spent its entire maturation period of almost two decades exclusively in sherry seasoned oak casks.
CALABRIA BÉLENA
SHIRAZ 750ML
Rich aromas of spicy dark forest fruit and plum that echo the palate to make this an alluring Shiraz.
Emma Norbiato BÉLENA
My journey into the wine industry was driven by an attraction to the unique blend of art, science, and agriculture that winemaking offers. Over the years, I’ve learned that no two vintages are ever the same, each one brings new challenges that demand flexibility and adaptability to external factors. I’m incredibly proud to be part of a diverse and dynamic team that crafts a broad range of wines across multiple price points, catering to an equally diverse customer base. One of the standout achievements for us has been the rapid success of the Calabria BÉLENA range. It’s been incredible to see the brand grow to become one of Australia’s fastest-growing wine brand in the $15+ still wine market, a real milestone, not just for our team, but for the business as a whole. My goal moving forward is to continue leading and empowering my team to create exceptional wines while contributing to the ongoing growth of Calabria Family Wines. I’ve been fortunate to have worked with some truly inspiring figures in the industry, including Fiona Donald, Sue Hodder, and Bill Calabria AM, whose leadership and craftsmanship I admire and have been great supporters along my journey. Overall my advice to others is simple: follow your passion and be a good person while doing it.
CALABRIA BÉLENA PROSECCO 750ML
A bouquet of green apple and citrus aromas, with subtle notes of passionfruit and lemongrass.
CALABRIA BÉLENA PINOT GRIGIO 750ML
Delicate aromas of nashi pear & fresh lychee that echo the palate to make this a classic Pinot Grigio.
Marie Clay LE O BURING
MEET THE WINEMAKER - MARIE CLAY
After graduating in 2000 from the University of Adelaide with first Class honours in Oenology, Marie received the Southcorp wine scholarship. This allowed her to travel and work across the Australian wine regions of Coonawarra, Barossa, Sunraysia and Great Western. Following these experiences, Marie worked at Lindeman's NSW and Victorian wineries before moving to the Barossa to focus on Wolf Blass wines. International vintages in Tuscany and Burgundy along the way have fueled her passion to keep learning. 2019 saw another opportunity for her as she stepped into the Senior White and Sparkling winemaking role at the TWE Barossa winery.
Marie feels incredibly honoured to craft the Leo Buring Rieslings. Her winemaking philosophy is to express the vineyard and regional nuances and not leave her ‘fingerprints’ on the wines. Marie is an active wine show judge, AWAC guest judge and Len Evans scholar. She was awarded the 2024 Barossa Winemaker of the year for her contribution to the Barossa and Leo Buring.
Since 1945 Leo Buring has established a reputation as Australia’s foremost maker of Riesling. At Leo Buring we only make Riesling. It is the grape variety that encapsulates everything we strive for: purity, elegance, time and place and the structure to age gracefully. The goal of Leo Buring is simple; to make the best Riesling in Australia.
In our quest, we source our grapes from Australia’s premier Riesling regions. This includes the South Australian Clare and Eden Valleys, which share similar pure fruit attributes, and the ability to age, but possess their own individual regional characters. As well as the inclusion of vineyards in Northern Tasmania, with its diverse range of terroir and climate introducing a nuanced take on Riesling. All individual in their own right, shining a light on a classic varietal. Leo Buring is consistently recognised for the exceptional quality of Riesling it produces, gaining outstanding wine critic scores and wine show results both domestically and internationally.
LEO BURING
LEONAY EDEN VALLEY RIESLING 750ML
The 2025 Leonay shows intense regional expression of bath salts and white florals underpinned with a sweet citrus core. Complex and enticing.
LEO BURING
EDEN VALLEY RIESLING 750ML
Leo Buring Eden Valley Dry Riesling 2025 is a harmonious blend of citrus and floral flavours with primary mineral notes. Crisp and refreshing with exceptional purity.
LEO BURING
CLARE VALLEY RIESLING 750ML
Pure and fresh with clean citrus zest fruit flavour and lemon sherbet, supported by mouth-watering mineral slate. Delicate yet powerful with a core of juicy citrus flavours.
Kylie Minogue WINES BY KYLIE MINOGUE
Since The Loco-motion topped the charts in 1987 and became the highest selling single of the decade in Australia, she has sold over 80 million records, achieved 34 top tens and 7 number ones. Kylie Minogue OBE is the 3rd best-selling female artist in UK history, with 2 Grammy's, 4 BRIT’s and 17 ARIA’s. In 2019 she set the record for the most watched performance ever at Glastonbury, with over 3.9m people tuning in. In 2020, Kylie became the first female artist to have a No.1 Album in the UK across five consecutive decades.
Her fan-base spans across generations and social groupings; from people in their 40’s to the LGBTQ+ community.
To coincide with her birthday on 28th May 2020, Kylie launched Kylie Minogue Wines exclusively with London-based distributor Benchmark Drinks. In just under three years, the brand has achieved remarkable success with a portfolio of 9 wines including the bestselling Rosé collections and Prosecco Rosé in the UK, selling over 8 million bottles.
KYLIE MINOGUE PROSECCO ROSÉ 750ML
An elegant sparkling Prosecco Rosé, with vibrant notes of fresh strawberries, raspberries, and blossom. Brightly textured and crisp palate with a refreshing citrus finish. Vegan-friendly.
KYLIE MINOGUE SIGNATURE ROSÉ 750ML
Beautifully pale pink shade with delicate, alluring aromas of fresh summer berries and white blossom. Refined and refreshing on the palate with a fruity, crisp finish.
CHOCOLATE BROWNIE WHISKEY FLAVOURED LIQUEUR
Who says whiskey has to be serious?
Meet Whisked- a Chocolate Brownie Whiskey flavoured liqueur. Imagine the warm hug of a gooey, fudgy brownie melting into a bold, velvety whiskey. Very sippable, very shareable.
WHISKED CHOCOLATE BROWNIE LIQUEUR 700ML
To the nose, it’s a warm chocolate brownie fresh out of the oven. To taste, rich cocoa and smooth vanilla swirl with a hint of caramel sweetness — indulgent, but never over the top. Just when you think it’s all dessert, the whiskey kicks in with a warming finish that reminds you this is no soft serve. Best enjoyed straight, over ice, or cheekily poured over a scoop of vanilla ice cream.
Craving more?
You’ve just been WHISKED.
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Sophie Angove ANGOVE FAMILY WINEMAKERS
What led you into the industry?
As the youngest sibling of the currently serving Angove family I was determined to pave my own way and never enter the family business. I worked as a teacher initially before studying environmental science. During my studies I worked in a bottle shop and helped at events at our McLaren Vale Cellar Door. It was a funny feeling at those events, feeling proud of what my family had achieved, but also feeling slightly removed and wanting to contribute more. With Angove’s significant interest in organics and sustainable winegrowing, I really saw a way into the business where I could be a valuable and contributing member of the company.
What advice would you give to others?
What challenges have you overcome?
In an organic vineyard our biggest challenge is weed management. While we like our vineyards to be ecosystems with wide biodiversity, we all also need to ensure that our vines have access to water and nutrients to ensure healthy and abundant fruit production. This year we will be trialling undervine hydroseeding of native low growing plants that will hopefully outcompete the unwanted weeds. By doing this we will provide a home for the good insects and increase soil health, and consequently vine health and fruit flavour. Personally, I am lucky to have great people around me that help highlight successes at the same time as gently helping increase skills in weak areas, and ensuring that I see the positives in my contributions.
Of what are you most proud?
I am most proud of nurturing our Warboys Vineyard, through slow release organic fertilisers, midrow cover crops, biodiversity plantings and experimental organic undervine weed control, to grow delicious refined fruit that our winemakers convert in to our single vineyard Warboys Grenache, Shiraz Grenache and Shiraz. These wines showcase the terroir of our Warboys Vineyard and exemplify the care and dedication of the viticulture and winemaking team.
Some people grow up knowing exactly what they want to do with their life. I was never this lucky and had to try multiple pathways before realising that what I was trying to avoid all my life, was actually something I really enjoyed. Never be afraid to try new things, even if you are not successful or don’t fall in love with what you chose, just pick yourself up and try again. Also, look after your skin, use eye cream, jojoba oil and always wear a hat.
What would you like to achieve / what are your future goals?
I want to raise my 2 boys to be kind, considerate and resilient. To try your best, never give up and do what you love. Continue to increase vine resilience and fruit quality through careful block specific management.
Who do you most admire? Who are/were your mentors?
Our vineyard manager in the Riverland, Fred, is an incredible mentor, and someone I admire. He is positive, honest and always ready to discuss anything, but doesn’t provide the answers, instead helping clarify my own ideas and thoughts. My great great grandfather, a Doctor, who travelled from Cornwall, England, arriving in South Australia with his wife and children. He was a doctor, who found a passion for Winemaking and made this his life, 140 years ago. My great grandfather, who was the founder of St Agnes Brandy and established the St Agnes Distillery in Renmark, South Australia, 101 years ago. They have left incredible legacies for us.
WHAT IS ORGANIC VITICULTURE AND WINEMAKING?
Organic viticulture and winemaking is a holistic approach to cultivating grapes and crafting wine that respects the environment, cherishes biodiversity, and nurtures the health of the land. It is a philosophy that encourages harmony between viticulture and nature, encouraging sustainable practices and foregoing synthetic chemicals, herbicides, pesticides and fungicides. The goal is to develop an ecosystem that promotes vine health, helping the vine naturally resist pests and disease within our Organic Vineyards.
During winemaking, organic principles are extended into the cellar with minimal intervention being the key. Organic wines typically have less sulphites and the true expression of the grape and the environment they hail from is prioritised.
The result is more than just a wine; it reflects the essence of the land, capturing the subtleties of the soil, climate, and the dedication of those who tended the vines.
WHY ORGANIC VITICULTURE?
Farming organically combines the Angove’s love of all things wine with their commitment to environmental stewardship.
We like to work smarter not harder and by investing in the biodiversity in and around the vineyard we encourage healthy soils and provide natural habitat for beneficial insects, birds and other wildlife – letting nature strengthen the vines and look after any pests and disease.
Minimising contamination of water and soils is extremely important, and by using only organic inputs we reduce this risk. The climate is changing and farming organically can help reduce our greenhouse gas emissions. Farming organically provides a healthy environment for our valued staff members.
WHY ORGANIC WINE?
Most importantly, we love making and drinking delicious wine made from grapes grown without synthetic chemicals, pesticides, or herbicides, Angove organic wine reflects a purer expression of the vineyard, the soil, and the season.
On a deeper level, organic wine represents a commitment to sustainability. Organic vineyards nurture soil health, encourage biodiversity, and minimise harm to the broader ecosystem. From composting and cover cropping to reduced water usage and thoughtful packaging, organic winemakers are often leaders in responsible agriculture. When you drink organic, you’re directly supporting farming practices that care for the land.
But it’s not just about ethics — it’s also about flavour. Grapes grown in healthy, living soils tend to produce more vibrant and expressive wines. With minimal intervention in the winery, organic wines often show more character and sense of place — the elusive terroir that wine lovers seek.
Choosing organic is about more than wine. It’s about making better choices for your body, your community, and the planet. And when those choices taste this good, it’s a win-win.
ANGOVE FAMILY CREST SHIRAZ
750ML
A wine that reflects both place and purpose, it forms part of the Angove Family Crest range: a tribute to generations of craftsmanship and the diversity of McLaren Vale’s remarkable soils.
ANGOVE FAMILY CREST CABERNET
SAUVIGNON 750ML
Sourced from select vineyard sites and crafted in small batches, this wine speaks to both the region’s Mediterranean warmth and the winemaker’s refined approach.
ANGOVE ORGANIC SAUVIGNON BLANC 750ML
A single vineyard wine made from organically certified grapes grown in our own Nanya Vineyard, in the Riverland region of South Australia.
ANGOVE ORGANIC SHIRAZ CABERNET 750ML
Sourced from our own Organically certified Nanya vineyard and premium Certified Organic growers in the McLaren Vale region. CLICK TO PURCHASE
Margie Samuels MAKER'S MA RK
Together, Bill Sr. and Margie Samuels dreamed of a better bourbon, one that married both substance and style. Their collaboration resulted in Maker’s Mark – a bourbon they were proud to share with their friends. Handmade to deliver a delicious bourbon without the bite, using soft red winter wheat instead of rye to enhance the softness, sweetness and signature creaminess.
Margie had a vision to bring premium, craft, and hospitality to an industry that was void of it. She championed her own ideas and brought innovation—both in flavour and style—with passion and tenacity. Today, every handmade, hand dipped red wax Maker’s Mark bottle made is a continuation of her and Bills pursuit.
MAKER'S MARK BOURBON 700ML
This one changed the way we think of bourbon, all because one man changed the way he thought about making it. Bill Samuels, Sr., simply wanted a whisky he would enjoy drinking. Never bitter or sharp, Maker's Mark is made with soft red winter wheat, instead of the usual rye, for a one-ofa-kind, full-flavoured bourbon. To ensure consistency, we rotate every barrel by hand and age our bourbon to taste, not time. Each and every bottle of Maker's is still handdipped in our signature red wax at our distillery in Loretto, KY., just like Bill, Sr. would have wanted.
Gold Rush
COCKTAIL
INGREDIENTS
– 60mL Maker's Mark Bourbon
– 25mL honey syrup
– 25mL fresh squeezed lemon juice
– Garnish: lemon rind
For the Honey Syrup:
– 2 parts honey to 1 part hot water
METHOD
Add Maker’s Mark Bourbon, lemon juice and honey syrup to an ice-filled shaker. Give it a good shake. Strain over ice into rocks glass. Garnish with lemon wedge.
How to use Maker's Mark
Flourless Bourbon Brownies DESSERT
METHOD
STEP 1 Preheat the oven to 160°C. Butter an 8-inch square baking pan, line with parchment paper or foil and butter the parchment.
STEP 2 In a large saucepan, heat the butter and bourbon over medium heat, stirring occasionally, until the butter melts. Stir in the cocoa powder until smooth. Remove from the heat and immediately add 1-1/2 cups chocolate chips. Stir until smooth. Let cool slightly.
STEP 3 Add the eggs, one at a time, beating well after each addition.
INGREDIENTS
– 1-1/4 sticks unsalted butter, plus more for the pan
– 1/4 cup Maker's Mark Bourbon – 1/4 cup unsweetened cocoa powder
– 2 cups semi-sweet chocolate chips
– 4 large eggs – 1/2 cup confectioners' sugar
Stir in the confectioners' sugar until well-combined. Transfer to the prepared pan and spread in an even layer. Sprinkle the remaining 1/2 cup chocolate chips on top.
STEP 4 Bake until the top is glossy and a toothpick inserted 1 inch from the edge comes out clean, about 20 minutes. Cool completely in the pan on a wire rack.
STEP 5 Lift out of the pan using the parchment paper. Cut into 12 bars.
Nicky Oatley WHIPBIRD WINES
A CALL FROM THE LAND
More than just a name, Whipbird draws inspiration from a deeply personal family tradition - a five-note whistle passed down through five generations of Sandy and Nicky Oatley’s family. The sound, reminiscent of the native Australian Whipbird, symbolises the enduring call between generations - a ‘call from the land’ that now finds new expression through wine. Third-generation vintner Nicky Oatley joined her family business, Oatley Wines, in 2023 after nearly 20 years in hospitality and tourism, where she helped shape Hamilton Island into one of Australia’s premier island destinations. Having grown up among the vineyards of Rosemount Estate, wine was always part of her world - but not an automatic path.
“My family has been in the industry since 1969, so it’s always been around me. But going into wine wasn’t automatic. I had to choose it. And once I did, I realised I wasn’t just continuing something - I was building my own chapter within it.”
That new chapter includes the Whipbird range - a fresh collection of modern Australian wines designed for today’s drinker. Early releases have already attracted critical attention, with the Margaret River Chenin Blanc listed in Nick Ryan’s Top 100 Wines for 2025 in The Weekend Australian.
Developed with acclaimed winemaker Larry Cherubino, the range focuses on accessible, high-quality wines delivering outstanding value.
“The Chenin Blanc is my favourite,” says Oatley. “It has the potential to be Australia’s next big thing in white wines — so we’re backing it to the hilt.”
WHIPBIRD CHENIN BLANC 750ML
There’s a lot to love about Chenin! Appearing in a diverse array of styles including everything from sparkling, crisp and dry, full-bodied oaked, and deliciously sweet - this chenin blanc is a bright fruited, crisp and flavoursome example with apple and pear notes.
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CHECK OUT ON SPOTIFY - SOUNDS OF WHIPBIRD WINES
A Spotify playlist curated by Roxy Lola, an Australian music writer, fashion editor, DJ and podcast host based in LA.
WHIPBIRD ROSÉ 750ML
A perfect summer tipple, this is a grenache-driven wine from arguably Australia’s finest rosé region. Its proximity to pristine beaches and fresh ocean breezes creates crisp, dry rosés with lightly candied red berry fruits.
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WHIPBIRD CHARDONNAY 750ML
Whilst so many Australian regions grow chardonnay well, the lesser known Pemberton is a rising star –a discovery region for lovers of the variety. This is a lovely fuller expression, bright and lightly creamy, with fig notes and very gentle oak influence.
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Mel Cooper C OOPERS
BREAKING AND KEEPING TRADITION IN BEER
Melanie Cooper has risen to the top of Australia’s beer industry with an impressive career list of “firsts” along the way, but it’s a traditional favourite that’s her brew of choice.
Mel is the first female Chair of the nation’s largest independent family-owned brewery in its 164-year history.
She was also the first female director appointed at the Brewery, back in 2009, and the first of the fifth generation of the Cooper family to be employed at the Brewery on a permanent basis when she joined in 1985.
“So much has changed since I switched careers from finance to join our family company more than 40 years ago,” Mel said.
“There have been some real challenges along the way, from recessions to failed takeover attempts, but Coopers Brewery has emerged from it all in a strong position.
“We now have the sixth generation taking on leadership roles and more women in key positions here than ever before. With a new $70 million visitor and hospitality centre and whisky production underway, it’s a very exciting time for our family company.”
While Australia’s beer market and consumer tastes have evolved during her career, Mel’s favourite choice of brew has never wavered.
“I’ve always loved Coopers Dark Ale,” Mel said
“Having grown up in and around our brewery, I’ve enjoyed the many different beers in our range. I can’t go past the beautiful rich chocolate, coffee, and roasted flavours of Dark Ale.”
Last year, Coopers Brewery launched its Dark Ale in a can where previously it had only been sold in bottles and kegs. The striking brown 375ml can has quickly become popular.
COOPERS DARK ALE BOTTLES OR CANS 6X375ML
Roasted and chocolate malts produce a deep amber brew, with a rich, full-bodied flavour. With a generous mouthfeel, dominated by roasted malt and enough hop bitterness for a balanced dry finish.
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Elizabeth McCall WOODFORD RESERVE
Elizabeth McCall is the Master Distiller for Woodford Reserve, overseeing new product development and innovations. A Certified Specialist of Spirits (CSS) , she is the second generation of her family to work in the spirits industry.
She began her career in 2009 as a sensory expert, working in the quality department at Brown-Forman, the parent company of Woodford Reserve. She has a Master’s Degree from the University of Louisville. She has been Master Taster, Assistant Master Distiller and in 2023 was named Master Distiller, succeeding the legendary Chris Morris.
When Elizabeth is not using her expertise at the distillery, she is passionate about her family, horses and being involved in her community. She and her husband Matt have two children – Winnie and Ferris –and a dog, Beasley. They live in Louisville, Kentucky.
INSPIRED BY BOURBON'S HISTORY
Woodford Reserve is situated among beautiful horse farms - in fact, it’s one of the only places in Kentucky where you can see the state’s two most famous products – Bourbon whiskey and thoroughbred horses – maturing side-byside. The art of making fine bourbon first took place on the site of the Woodford Reserve Distillery, a National Historic Landmark, in 1812. You get that sense of history. The history of bourbon is the history of Kentucky, is the history of the United States.
WOODFORD RESERVE KENTUCKY DERBY 150TH 1L CLICK TO PURCHASE
Elizabeth's Double Oaked Chocolate Chip Cookies
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INGREDIENTS
– 2 1/4 cup all-purpose flour
– 1 tsp baking soda
– 1 1/2 tsp cornstarch
– 1/2 tsp salt
– 3/4 cup unsalted butter, melted
– 3/4 cup packed light brown sugar
– 1/2 cup granulated sugar
– 1 large egg
– 1 egg yolk, room temp
– 4 tbsp Woodford Reserve
Double Oaked
– 1 cup semi-sweet chocolate chips
– Pinch of Kosher salt
METHOD
STEP 1 In a large bowl, whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
STEP 2 In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the WR Double Oaked.
STEP 3 Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will thick and buttery. Fold in the chocolate chunks.
STEP 4 Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. The longer you let the dough chill the less spreading you will have during the baking process.
STEP 5 Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
STEP 6 Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
STEP 7 Roll the dough into balls, about 3 Tablespoons of dough each. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick.
STEP 8 Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Sprinkle the cookies with the Kosher salt.
STEP 9 Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
ENJOY WITH A Double
Oaked
Old Fashioned
INGREDIENTS
– 60mL Woodford Reserve Double Oaked
– 15mL Maple Syrup
– 2 Dashes Chocolate Bitters
METHOD
Add ingredients to the mixing glass. Add ice to both the mixing glass and a rocks glass. Stir ingredients for 30-40 se4conds. Strain into the rocks glass. Garnish with a ruby red grapefruit peel.
ELIZABETH MCCALL, MASTER DISTILLER
INGREDIENTS
– 45mL Woodford Reserve Bourbon
– 60mL Lemonade
– 30mL Cranberry Juice
METHOD
Add
Garnish
Kate Webber DE BORTOLI
What led you into the industry?
Although I grew up surrounded by vineyards and spending a lot of time in the winery, I wasn’t interested in working in the family business or in wine. But after a few years away for travel, study and work, it’s amazing how strong the pull was to come back to wine and wanting to be a part of this amazing industry.
What challenges have you overcome?
I’ve been very lucky to have the support of my family throughout my career, however with the legacy of a 4-generation family business definitely comes with its own kind of healthy pressure. I want to prove to myself (and others) that I can be a valuable part of the next generation and help the company grow while always staying true to its values.
Of what are you most proud?
I’m most proud of the opportunity to expand and build upon the legacy that my parents and grandparents worked so hard to establish. Also seeing others enjoy something that I have made and that I’m proud of.
What would you like to achieve / what are your future goals?
As a company with nearly 40 years in the Yarra Valley, we’ve had a chance to trial and experiment with lots of different varieties and clones. I think this has given us a good understanding of what we need and what works well but we still have a lot to learn and I’d love to keep trying new varieties and changing with our changing climate and terrains.
Who do you most admire? Who are/were your mentors?
My parents, Leanne De Bortoli and Steve Webber, have been my greatest mentors. Growing up watching their dedication and passion for the craft has shaped my own journey and inspired me to pursue winemaking.
K A TE’ S
Jess Hill-Smith YALUMBA
Jessica Hill-Smith, generational descendent of Yalumba’s founder Samuel Smith, was destined to be involved in the family business. With the winery as a giant playground for Jessica and her two sisters, she spent the weekends roaming the winery and vineyards. While never sure what her future might hold, there was no denying the intrinsic value of growing up in the vineyard played in determining her path into the family business.
After being encouraged to gain experience and outside of the family business, in 2019, Jessica returned to the Barossa and became the sixth generation to enter the family fold, aligning with the winery’s 170 year anniversary.
“For me, International Women’s Month is about celebrating the women that have paved the way for us to make it in the wine world. I’ve been lucky enough to be surrounded by rockstar women!”
ABOUT YALUMBA
Yalumba started with the planting of vines in 1849, by founder Samuel Smith. Under the moonlight, in the heart of the Barossa, he set in place not just the first of many generations of vines, but a philosophy that still holds true today. A genuine respect for the land and a willingness to venture into the unknown.
We have always had a deep connection to the Barossa. Our long-term vision is manifested in our marble and sandstone Clocktower; a solid monument to our commitment to the region. Our Yalumba Cooperage also shows this passion. It is where we continue the proud tradition of crafting oak barrels and it is the only one of its kind in the Southern Hemisphere.
We have always strived to innovate and reduce our impact on the environment. We have the largest solar system in any Australian winery. We have won 43 accolades for our sustainable practices over the years, including the International Award of Excellence for Sustainable Wine Growing & the International Green Apple Gold Award. We want to make sure that future generations will continue to make great wine with minimal intervention, for many decades to come.
A family wine business doesn’t thrive across three centuries by standing still. Change is a constant. Innovation is a must. And while the current, sixth generation Yalumba custodians have enormous respect for those who have gone before them, they spend most of their time looking forward. Not back.
While we are ever grateful and respectful of our past, it’s our future that excites us the most. And always has done. Any business that has managed to flourish across three centuries won’t ever be accused of resting on its laurels or wishing for yesteryear.
We stand on the shoulders of those who went before us and in doing so, we have a clearer view of what lies ahead. And while it rests with the fifth and six generations of the Hill-Smith family to guide the ship, it’s all those who make up the wider Yalumba family today we are most grateful for. The coopers and growers, the sommeliers and restaurateurs, the retailers, and distributors. Everyone one of them has an undying passion for fine wines and great quality in all they do.
They inspire us and push us to greater heights, and we look forward to further collaboration with them, as well as new partners, in the years ahead. Here’s to the fine wine people of Yalumba. Each and every one of them.
Robert & Jessica Hill-Smith
YALUMBA TRI-CENTENARY GRENACHE 750ML
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The Mother of All Sourdough Recipes
by Artisan Baker Will Wood
INGREDIENTS
– 1700g Flour (100%)
– 1190g Water (70%)
METHOD
– 4g Salt (2.7%)
– 850g Biga (50%)
– Total = 3786 grams
STEP 1 Kneading: Knead the above ingredients together on a bench or table top or in a large bowl, until smooth and sleek. Ensure the temperature is between 21°C and 28°C – anything over 28°C will cause the mother to perish, while temperatures under 21°C will be too cold for the mother to function.
STEP 2 Once the dough looks like a smooth, shiny ball bundle it up into a large oiled container to rest until it nearly doubles in size. By this stage it should have numerous trapped air pockets ready for folding.
STEP 3 Folding: For the first fold, slap the dough around, drawing it out and folding it back onto itself, trapping lots of air. Then you need to let it sit again until it doubles in size.
STEP 4 About 1 hour after the first fold undertake the second fold, as you did before. The dough should now be really shiny and textural. If there are any breaks in the dough fold them under and into the mixture then let it sit.
STEP 5 Shaping: After sitting for another hour, the mixture should then be tipped out onto an oiled surface – for a large loaf aim for a one kilo piece, or cut into smaller sizes if you're making rolls. Any broken ends or cut sides should be tucked or rolled under so that the exposed areas are turned in, then shape the loaf (or rolls) into neat, smooth, elongated balls.
YALUMBA SAMUEL'S COLLECTION SHIRAZ 750ML
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YALUMBA THE SIGNATURE CABERNET SAUVIGNON SHIRAZ 750ML
CLICK TO PURCHASE pairS with
STEP 6 Pre-heating: Preheat the oven to 245°C with no fan (with heat bricks inserted if you have them to maintain a constant temperature baking surface). If you're using a Dutch oven, which is recommended for larger loaves, pre-heat this too.
STEP 7 Rising: Place the dough balls top side down in muslin lined tins and leave to rise overnight somewhere cool (in the fridge if the weather is hot) the unbroken top of the loaf goes into the tin first so when it's turned out it has a smooth, finished appearance.
STEP 8 Preparing: Once the dough has fermented overnight, tip the loaf onto a tray or Dutch oven lined with baking paper and dusted with flour or semolina. You can also dust the top of the loaf or loaves with flour and semolina at this stage too.
STEP 9 Make two clean slits along the top of the loaf with a razor. The slash stops the bread from being restricted when cooking, and looks amazing once cooked.
STEP 10 Cooking: Place the tray or Dutch oven in the hot oven at 245°C (no fan) for 50 to 60 minutes. If cooking on a tray moisten the oven by throwing around one cup of water, below the bread, without wetting the bread itself. This will vaporise and ensure the crust on the bread remains moist and stops the sides from hardening. Repeat occasionally throughout the cooking process. Alternatively, if you're using a preheated Dutch oven, just remove the lid one third of the way through cooking for the same affect.
You'll know your mother of all sourdoughs is ready when it is a dark golden brown, firm to the touch and sounds hollow when tapped.
Jane & Jules Campbell CAMPBELLS WINES
JULES CAMPBELL - WINEMAKER
Jules has the greatest role of spending intense moments at key times throughout the year tasting and blending the wines with the winemaking team. Helping to make sure that the Campbell wine style is in check and that the winemaking team continue to do the best they can.
Jules’ winemaking passion all began with the bottling line and lab work she did at Campbells – as it did for Susie and Jane too! That was followed with vintage work around the world and then some more long term winemaking roles in France and then back in the Barossa.
Jules’ personal life is overrun with three very active little men… She loves her garden and the great outdoors when she has a spare moment. She also loves to run (not that she is trying to escape anything!).
JANE CAMPBELL - MANAGING DIRECTOR
Jane has the very versatile role of looking after Campbells brand and the Campbells site overall.
After studying at university and travelling Jane returned to the winery full time in 2011. After taking on the role of Managing Director in 2019, Jane thoroughly enjoys calling the winery and surrounding Bobbie Burns property her home and relishes the chance to help make Campbells and Rutherglen a must visit destination. With its close proximity to the ski fields and with city centres such as Albury, Melbourne and Sydney an easy trip from town, it is a fabulous place to live – and a great place for people to spend time discovering!
Jane’s personal life is kept very busy with family, farming and Thoroughbreds along with a large garden! Chardonnay is a firm favourite followed very closely by Marsanne Viognier, Sixties Block and Bobbie Burns Shiraz.
A Rutherglen icon – showing the true power of the Rutherglen shiraz fruit with the tannin structure for longevity. For over fifty years now, Bobbie Burns Shiraz has enjoyed a reputation for being of consistently high quality.
ISABELLA RARE RUTHERGLEN TOPAQUE 375ML
This classification is rare by name and by nature. This is the pinnacle of the Rutherglen topaques. It is the richest and most complete wine displaying deep colour, intense fruit and ‘rancio’ characters, rich viscous texture and extraordinary depth of mellowed complex flavours.
CAMPBELLS BOBBIE BURNS SHIRAZ 750ML
CAMPBELLS
Sue Hodder WYNNS
Industry icon and custodian of Wynns, Sue Hodder, has recently been recognised for her outstanding contribution to Australian wine. On July 27th , Sue Hodder, alongside Ian Hollick and Allen Jenkins, were formally awarded ‘Patrons of Coonawarra’ by The Coonawarra Vignerons at a gala dinner event celebrating the 20th anniversary of Cellar Dwellers at Parker Estate. This prestigious award acknowledges their years of service and outstanding contributions, promotion and development of the Coonawarra Wine Region specifically. Following this, at the Australian wine industry's night of nights – the 2025 Halliday Companion Awards –Coonawarra’s newest Patron, was then inducted into the James Halliday Hall Of Fame, one of the most renowned awards in the industry.
HISTORY
Established in 1951 with history dating back to the late 1800’s, Wynns Coonawarra Estate is the region's preeminent wine producer, and largest single vineyard holder, with the best and longest established vineyard sites in Coonawarra. Its wines are regarded as benchmarks for the district; lauded for both their consistent quality and depth of flavour. Coonawarra’s international reputation is derived from the regionally specific Terra Rossa soil and indeed Wynns Coonawarra Estate has some of the oldest vines in the region and is largely regarded as the estate that made Coonawarra famous.
SUSTAINABILITY
At Wynns, sustainability is at the heart of what they do. Wynns farming philosophy is based on regenerative principles, focusing on soil health and biodiversity to preserve our iconic vineyards for future generations.
THINGS TO KNOW
– Each year, Wynns releases the new vintage collection on the first Wednesday of each June affectionately coined ‘Wynnsday’. The release includes wines such as the Black Label Cabernet and Shiraz; V&A Lane wines a ‘Single Vineyard’ wine that is representative of the vintage along with hallmark wines John Riddoch Cabernet and Michael Shiraz – only released in exceptional vintages.
– Wynns Cabernet is regarded as equal to the world’s best. Australian wine critic James Halliday describes Wynns Black Label Cabernet as “the most important Cabernet in Australia with a magnificent history”.
WYNNS JOHN RIDDOCH CABERNET SAUVIGNON 750ML
First made in 1982, the John Riddoch Cabernet Sauvignon was conceived as a flagship wine for Wynns. John Riddoch himself was a true visionary. Amongst his many achievements are the building of the Wynns Gabled winery and the establishment of Coonawarra Fruit Colony.
John Riddoch Cabernet Sauvignon is made in small quantities from the best available fruit grown on the estate's extensive Cabernet Sauvignon plantings in the heart of the terra rossa soil. It has become a definitive Coonawarra Cabernet Sauvignon, made only in years when grapes of extraordinarily high quality are available, using less than one percent of the top-quality Cabernet Sauvignon grapes.
WYNNS BLACK LABEL CABERNET SAUVIGNON 750ML
Wynns Black Label Cabernet is a true icon of Australian wine. First produced in 1954, it has a reputation for ageing gracefully and displaying excellent varietal and regional characteristics. The wine is produced from only the top quality 20 to 25 per cent of Cabernet Sauvignon fruit grown in our terra rossa vineyards.
A wine of style and stature - and a perennial favourite in auction circles - ‘Black Label’ is one of Australia’s most collectable wines and Australia’s benchmark Cabernet Sauvignon. It consistently delivers potential for medium to long-term cellaring.
Dr Emma Walker JOHNNIE WALKER
"Dr Emma Walker has become a defining figure in the modern era of Johnnie Walker, having taken on the appointment of Master Blender in 2021 as the first woman in the brand’s 200 year history to hold the position. With a PhD in chemistry and more than a decade of experience across whisky production and innovation, she plays a key role in shaping the character and consistency of Johnnie Walker’s globally recognised blends. Leading a team of twelve expert whisky makers, Walker continues to build on the brand’s long standing commitment to craftsmanship and bold flavour.
Her expertise also drives Johnnie Walker’s most exclusive projects, including the Johnnie Walker Vault - an underground atelier that houses 500 rare and ghost whiskies curated under her guidance. Here, Walker creates bespoke, made to measure blends that reflect both the heritage of the brand and her meticulous approach to flavour storytelling. This ongoing work highlights her influence on Johnnie Walker’s premium offerings and reinforces her role as a steward of its legacy."
JOHNNIE WALKER BLUE LABEL SCOTCH
700ML
Johnnie Walker Blue Label is an extraordinary Scotch Whisky for extraordinary occasions. A fusion of rich flavours, including hints of honey, dried fruits and vanilla hit first, then a subtle smokiness follows. Each sip is a layered journey into the world of refined and indulgent Scotch whisky.
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Firstly, are you related to Johnnie Walker?
It’s a sheer coincidence my surname is Walker! Although, my father’s nickname in the Scottish Navy was ‘Whisky’ and there’s a few other coincidences I find a little spooky. Was it my destiny? Maybe so.
What was your path to whisky and how did you get started blending?
Pretty early on, I realized my passion was in science, so I went on to study for a PHD in chemistry. After finishing university, I took a job as a chemist but had a growing interest in the drinks industry because of my passion for flavour. I went for a job at Diageo’s Technical Centre in Menstrie in 2010 and haven’t looked back since.
What attracted you to Johnnie Walker as a brand?
When I first worked at Menstrie I was amazed at the number of excellent brands in the Diageo family. It inspired me, and I knew this could be a really great place to work with the potential for me to do something exciting. It turned out to be a great decision, as I now get to draw from some 10 million casks of maturing Scotch to craft Johnnie Walker whiskies. That’s the kind of stuff that gets someone like me excited!
And what is the process for developing new whisky?
When we’re working on innovation projects, the onus is on flavour and, increasingly, occasion is being considered more. One of the key things when we look at or test new spirits is to consider the moments they’ll be enjoyed. So, we look at isolated flavours but also, increasingly, test more with mixers and cocktails, too.
What’s been your biggest learning from working with former Master Blender Jim Beveridge?
Working with Jim was fantastic; I’ve gained a deeper understanding of flavours and how to work with them during the production process. Learning how to marry them together really informs our whisky making process.
And most unexpected?
The biggest surprise is how much you continue to learn from each other. You’re joining an amazing collection of people with great experience in the industry, which can be quite daunting, but everyone is just as hungry to learn from new members of the team and that’s amazing.
The Johnie Walker Affogato
A SWEET AND NUTTY SERVE
INGREDIENTS
– 30mL Johnnie Walker Black Label
– Scoop of Pistachio Ice Cream
– 30mL Freshly Brewed Espresso
METHOD
Prepare a scoop of ice cream into a rocks glass and pour over 30ml of johnnie walker black label. Add the espresso to the glass. Add a spoon to the glass and enjoy your dreamy after dinner winner!
JOHNNIE WALKER BLACK LABEL SCOTCH 700ML
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Is there a lot of pressure working on Johnnie Walker and the history it carries?
Johnnie Walker has an unbroken line of Master Blenders stretching back almost 200 years, so there’s a lot of heritage and experience to draw from. This, combined with a thirst for learning and absorbing new production techniques and innovations, means we’re always growing and evolving. I count myself lucky that I’ve found my way to a job and industry that I really love.
What’s your favourite thing about working at Johnnie Walker?
Working with a small team that relies on and learns from each other is a large part of why I enjoy working here so much -creating great Scotch is a real team effort. I really enjoy innovation and the process of working to craft new spirits with flavour(s) as the central focus.
How have you found being a female in a male-dominated industry?
To be honest, in my experience this hasn’t been the case. Our team at Diageo has an even male to female ratio and we have female Master Blenders at Bell’s and Buchanan’s. This ratio is also reflected in distillery management, and I’m seeing more female operators and engineers at different distilleries and sites across Scotland.
Looking forward, where do you see the future of whisky?
The perception of Scotch is changing – gone are the days when it was seen as an old man’s drink. I’m delighted to be a part of such a historic craft but also one that is growing and evolving so quickly. It’s an exciting time to be in whisky.
Favourite spot to enjoy a nip of Johnnie?
At the end of the day, it’s all about who you’re enjoying it with. But, if you’re putting me on the spot I’ll go with my favourite bar, ‘The Last Word Saloon’ in Edinburgh’s Stockbridge. It’s a great little relaxed bar with a solid selection of whisky and excellent cocktails – definitely worth a visit if you’re in town!
The Black Ruby Ramble
INGREDIENTS
– 60mL Johnnie Walker
Black Ruby
– 30mL fresh lemon juice
– 15mL honey
– 1 teaspoon strawberry syrup
JOHNNIE WALKER
BLACK RUBY SCOTCH
700ML
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METHOD
Add all ingredients to a shaker, add ice and shake hard. Strain into a tumbler. Garnish with a halved strawberry and lemon wheel.
INGREDIENTS
– 45mL Ron Zacapa No. 23 Rum
– 20mL sweet vermouth
– 2 dashes aromatic bitters
– Garnish: dark chocolate
METHOD
Combine Zacapa Rum, vermouth and bitters into a glass with ice. Stir well until chilled and strain into a coupe glass. Garnish with a wedge of dark chocolate.
Zacapa Manhattan Premier Cru Negroni
INGREDIENTS
– 25mL Bombay Sapphire Premier Cru Murcian Lemon
– 25mL Vermouth
– 25mL Bitter Liqueur
– 1 Lemon peel twist
– 1 Olive
INGREDIENTS
– 60mL Jose Cuervo Especial Silver
– 30mL lime juice
– 20mL Chambord
– Ginger beer to top
– Garnish: lime wedge and blackberry
METHOD
Build over cubed ice in a rocks glass. Stir down for adequate dilution. Garnish with a twist of lemon peel and an olive.
Diablo Irish Coffee
METHOD
Add tequila, lime and Chambord to a shaker filled with ice. Shake and then strain into a rocks glass filled with ice. Top with ginger beer and garnish with a lime wedge and blackberry.
INGREDIENTS
– 30mL Tullamore D.E.W. Original
– 90mL espresso coffee
– 15mL Demerara sugar
– 40mL cream (double/ heavy, approx 36% fat content)
– Optional garnish nutmeg
METHOD
Pour Tullamore D.E.W. Original, hot coffee and Demerara sugar into an Irish Coffee glass. Stir well to ensure the sugar mixes with the coffee and whiskey. Shake the cream in a shaker until thickened before layering over the drink. Use a spoon to gently layer the cream collar so it stays floating on top.
