Who knew that a cold call to Christian Drouin (one of our favourite Calvados producers, by the by) would lead to a career as a master distiller? Not Xavier Nalty, but he made that call anyway after years of tinkering with vodka and working as a chef in some of Victoria’s most vaunted restaurants, including Vue de Monde. Nowadays, he heads up Saint Felix Distillery in Melbourne’s southeast suburbs, fashioning forward-thinking fruit-based spirits with an obvious point of difference.
The Midnight Vodka bends the rules by blending grape- and wheat-based distillates and resting them on Japanese white charcoal for a month to bring out a delicate sweetness and soft texture that’ll complement any cocktail. In an Australian first, mastiha – or the resin from the mastic trees that only grown on the Greek island, Chios – provides the punch in the Wild Forest Gin, enhancing juniper’s piney profile while adding musky perfume. You want a cracking G&T? You got it. If you find yourself flitting between vodka and gin, the Yuzu & Green Tea Spirit will likely be right up your street, meshing everyone’s favourite citrus fruit with the grassy, floral tones of sencha. A Highball for the ages awaits. And lastly, if you’re after something bittersweet to start the night off right, the Bitter Citrus Aperitivo has your number, more lifted and fruit-focused than just about any Campari alternative out there. Americanos ahoy!