WELCOME TO WATERSLIDE

The spacious, modern interior and eclectic mix of historical images surrounding you pays

homage to what was once Melbourne’s outdoor playground during the 1800s and 1900s.

Waterslide’s surroundings are steeped in entertainment history as the former home of

Prince’s Court, a vibrant precinct where the community celebrated live music, arts and culture.

Prince’s Court was headlined by Australia’s most famous circus families including the Fitzgerald

Brothers’ Circus in the 1870s and Wirth’s Circus in the 1900s. They staged attractions coined

the ‘Greatest show on Earth’ to entertain thousands. From the 1920s to 50s Melbourne’s elite

would flock to the exclusive Green Mill dance hall nearby, which was renamed the Trocadaro

after the Mill went up in smoke. This nightspot hosted extravagant parties and became the

place to be seen with its ‘in-the-know-only’ door policy drawing massive queues and becoming

the hub of city gossip. This area was also home to the stately Glaciarium, the largest ice skating

rink in the world at the time where more than 1,500 skaters could share a thrill and a spill.

Prince’s Court’s most amazing attraction was the giant wooden Water Chute,

a waterslide taller than the skyscrapers at the time! Comfortable cars hauled

by electric motor power conveyed the adventurers to the summit where they

would plummet down at high speed splashing into the pool below.

The adventurous and pleasure-seeking traits of the Water Chute ride are exactly

what we want you to celebrate with us at our modern ‘Waterslide’.

Princes Court, Southbank, Melbourne, circa 1907

- Image courtesy of Arts Centre Melbourne,

Performing Arts Collection

CONTENTS

Champagne and White Wines

Red Wines

Stickies, Fortified and Eau de Vie du Vin

Introducing Our Spirit Selection

Vodka

Gin

Whisky & Whiskey

Rum, Ron & Rhum

Agave Spirits

Brandy

Aperitif & Digestif

We are still heartily of the opinion that decent

libation supports as many million lives as it

threatens; donates pleasure and sparkle to more

lives than it shadows; inspires more brilliance

in the world of art, music, letters, and common

ordinary intelligent conversation, than it dims

— Charles H. Baker Jr.,

Culinary and Cocktail Commentator, 1895-1987

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31

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41

76

CHAMPAGNE AND SPARKLING

NV Marquis de la Tour ‘Crement Loire’, Pays Nantais, Loire Valley, FRA

NV Trillians Sparkling Shiraz, Polish Hill River, SA

NV Agrapart Blanc de Blanc, Avize, Champagne, FRA

NV Larmandier Bernier Lattatidue Extra Brut, Avize, Champagne, FRA

NV Egly Ouriet Les Vignes de Vrigny Brut, Dizy, Champagne, FRA

WHITE WINES

2013 Prager Grüner Veltliner, Wachau, AUSTRIA

2014 Pauletts Riesling, Clare Valley, SA

2014 Grosset ‘Springvale’ Riesling, Clare Valley, SA

2013 Moreau-Naudet Chablis, Burgundy, FRA

2013 Craggy Range ‘Te Muna’ Sauvignon Blanc, Martinborough, NZ

2014 The Brookfields Vineyard ‘Ohiti’ Sauvignon Blanc, Hawkes Bay, NZ

2014 Michael Hall Sauvignon Blanc, Adelaide Hills, SA

2012 Dveri - Pax Pinot Gris, Maribor, Slovenia, SLOV

2014 Jamshead Le Blanc Plonk, Central Victoria, VIC

2014 The Wanderer Chenin Blanc, Upper Yarra Valley, VIC

2014 Express Winemakers ‘Summer Harvest’ Viognier, Porongorup, WA

2013 Torbreck ‘The Steading Blanc’ Marssane/Rousanne, Barrossa Valley, SA

2014 Michael Hall Roussanne, Barrossa Valley, SA

2013 Kooyong ‘Clonale Chardonnay, Mornington Peninsula, VIC

2013 Castello Della Sala Bramito del Cervo Chardonnay IGT, Tuscany, ITA

9.5

9.5

19.5

9.5

13.5

13.5

12

15.5

51

51

190

105

210

95

40

90

95

65

57

80

57

50

60

45

80

80

58

61

RED WINES

2013 Ulithorne ‘Epoch’ Rosé, Marsallies, Provence, FRA

2014 Rockford ‘Alicante’ Rosé, Barossa Valley, SA

2014 Moorilla ‘Praxis’ Pinot Noir, Dervent River, TAS

2014 Moondarra ‘Studebaker’, Pinot Noir, Gippsland, VIC

2013 The Farr Family ‘Farr Rising’ Pinot Noir, Geelong, VIC

2012 Hurley ‘Garamond’ Pinot Noir, Mornington Peninsula, VIC

2013 Vissoux ‘Griottes’ Beaujolias, Beaujolias, Burgundy, FRA

2013 Moondarra ‘Paradise Garage’ Nebbiolo, Gippsland, VIC

2009 Vinea Marson Nebbiolo, Heathcote, VIC

2010 Vinea Marson Sangiovese, Heathcote, VIC

2012 Artadi ‘Estate’ Temparnillo, Alavesa, Rioja, SPA

2013 Torbreck ‘Juveniles Cuvee’ GSM, Barrossa Valley, SA

2014 Ochota Barrels Grenache, McLaren Vale, SA

2012 Ulithorne ‘Chi’ Grenache Shiraz, McLaren Vale, SA

2013 Moondarra ‘Old School’ Dry Red, Gippsland, VIC

2013 Michael Hall ‘Sang de Pigeon’ Shiraz, Barrossa Valley, SA

2010 Vinea Marson Syrah, Heathcote, VIC

2011 Craggy Range Gimblett Gravels Merlot, Hawkes Bay, NZ

2012 Gallagher Shiraz, Murrenbateman, ACT

2012 Rockford ‘Rod & Spur’ Cabernet Shiraz, Barrossa Valley, SA

2013 Torbreck ‘The Struie’ Shiraz, Barrossa Valley, SA

2012 Rockford ‘Rifle Range’ Cabernet Sauvignon, Barrossa Valley, SA

2011 Ulithorne ‘Paternus’ Cabernet Shiraz, McLaren Vale, SA

2012 Viña Ventisquero ‘Queulat’ Cabernet Sauvignon, Apalta Valley, CHILE

2012 Wantirna Estate Amelia Cabernet Sauvignon Merlot, Yarra Valley, VIC

13

14.5

9.5

13.5

14

12.5

80

55

61

60

130

140

40

80

90

80

57

60

105

80

60

55

80

80

59

90

105

125

90

53

150

98

STICKIES

2014 Mount Horrocks Cordon Cut Riesling (375ml), Clare Valley, SA

2012 Laughing Jack ‘Lily’s Cane Cut’ Semillon (500ml), Barrossa Valley, SA

FORTIFIED

Penfolds Grandfather Tawny Port

NV To Albalá Cream Sherry (px blend) (500ml), Jerez, SPA

COGNAC

Hennessy ‘VS’ Blend, Cognac, FRA

Hennessy ‘VSOP’ Blend, Cognac, FRA

Hennessy ‘Extra Old’ Blend, Cognac, FRA

Normandin-Mercier ‘VSOP’ Fine 12 y.o. Petite Champagne

Normandin-Mercier ‘Vielle’ Fine 15 y.o. Petite Champagne

Normandin-Mercier ‘XO’ 20 y.o. Grande Champagne

Normandin-Mercier ‘Extra’ Vielle, 32 y.o. Grande Champagne

Normandin-Mercier ‘Extra’ 40 y.o. Petite Champagne

ARMAGNAC

Delord ‘V.S.O.P’ 5y.o. Bas Armagnac

Delord ‘Récolte 1985’, Bas Armagnac

15

14

14

12

80

60

95

30ML

14

19

45

20

25

35

55

55

30ML

12

20

11

INTRODUCING OUR SPIRIT SELECTION

Our selection will be an ever changing one. We strive to keep it fresh and up

to date, all the while challenging your palates to try something new.

Our selection has been carefully considered and painstakingly edited to give the widest

possible expression of styles within each category. The bottles in this collection are to

be enjoyed, with a range for everyday drinking and celebratory imbibing alike.

The first records of distillation come from Babylonia in the 2nd millennium BC, utilising

earthenware pots for stills and using the resultant liquor in perfumes. By the 3rd Century

AD, the Alchemists in Egypt had begun using their primitive distillates for sublimation or

for colouring metals. Further down the line, during the 8th and 9th centuries, there was

a further push by the Persian Alchemists to discover the recipe for the ‘water of life’: a

supposed cure-all, and the key to eternal life. While not exactly prolonging life the term

‘water of life’ lived on, through Scandinavia (aquavit), the Roman Empire (aqua vitae),

France (eau-de-vie), and in the Gaelic nations (uisce beatha in Scotland or uisge beatha

in Ireland, the origins of the word ‘whisky’). One victory for the Alchemists of the Middle

East was Geber’s invention of the Alembic (or ‘pot’) still in the 8th century AD.

In the 12th century AD it had reached Europe, the first records written in code, and found in

Southern Italy. Burnt wine or brandewijn (brandy) was first documented in Germany in 1437,

but these were crude at best, sometimes being up to 95% alc./vol. The distilled beverages

of the 15th centuries had taken on medicinal purposes, primarily in the fight to ward off the

bubonic plague or “Black Death”. It was from around this point that distillation as we know

it was born, as each of the countries of Europe developed their own distilled beverages.

Raise a glass, and celebrate with us the wonders of both historical

expressions of the art and modern distilling excellence.

1312

Belvedere Unfiltered (rye), Zyrandów, Poland

Beluga (wheat), Novosibirsk, Russia

Ciroc (grape), Gaillac, France

Fair Organic (fair trade organic quinoa), Cognac, France

Ketel One (wheat), Schiedam, Netherlands

Potocki Wódka (rye), Galicia, Poland

A true connoisseur’s vodka, meant to be sipped and savored. A beautiful,

fragrant bouquet reminiscent of brandy’s, with notes of warm vanilla

and wood, while still maintaining a characteristic minerality.

Smirnoff Red No21 (unspecified grain), Connecticut, USA

Ketel One ‘Citroen’ (wheat), Schiedam, Netherlands

Zubrowka (rye, infused with bison grass), Bralowreza, Poland

15.5

18

14.5

12.5

10.5

20

8.5

10.5

9.5

32

37

30

26

22

41

18

22

20

VODKA

SINGLE SHOT (30ML) / MARTINI

Vodka is perhaps the most simple of all spirits, made for hundreds of years throughout

Eastern Europe. Vodka may be made from any source of starch, though it is most

commonly made from wheat or rye – which is malted and mashed, then left to ferment.

The ferment is then run through a still several times, to higher and higher strengths of

alcohol, evaporating all impurities (otherwise known as congeners) until it reaches a

sufficient purity. It is then filtered and watered down to around 40% alcohol and bottled.

1514

Gordon’s, Clerkenwell, Scotland

Junipero, San Francisco, USA

Sipsmith, Chiswick, London

Tanqueray, Cameron Bridge, Scotland

Whitley Neill, Oxfordshire, England

8.5

18

16

10.5

12

18

37

33

22

25

GIN

SINGLE SHOT (30ML) / MARTINILONDON DRY

Derived from the Dutch spirit Genever, this famous incarnation made its way across the English

Channel to ravage 1700s London. In what became known as the ‘gin madness’, the British public

took this new elixir with unbridled enthusiasm. A legend was born. 100 years later, Gin had

become a refined spirit with an increasing reputation amongst bartenders and trade professionals.

Gin is made by infusing a grain alcohol with “botanicals” such as juniper, citrus peels and

various other flavourings and re-distilling by various means. While juniper is the predominant

flavouring, each brand has their own special recipe using all sorts of other botanicals.

The gins stocked in our bar can be grouped into five categories: London Dry, Plymouth,

Old Tom, Genever and Distilled. The London Dry style is a crisp, citrus and juniper-lead

gin. Distilled gin, a relatively new category, often introduces interesting aromatics to their

makeup, such as fresh grapefruit zest, cucumber and rose petal. The Plymouth style, from

Plymouth, in the south of England, is a softer, smooth gin, with a slightly oily mouth-feel,

purported to be the original gin used in the Dry Martini. Old Tom Gin is a botanically-

intensive and lightly sweetened style of gin that was particularly popular in the 18th Century

and was the “gin of choice” in the 19th Century. Known as the “original gin” made from

distilling malt wine, Genever is sweetened Dutch gin dating back to the 16th century.

Aviation, Portland, U.S.A.

Beefeater ‘24’, London, England

Four Pillars ‘Navy Strength’, Yarra Valley, Victoria

Hendrick’s, Ayrshire, Scotland

Martin Millers ‘Westbourne Strength’, West Midlands, England

The Melbourne Gin Company, Gembrook, Victoria

Monkey 47, Black Forest, Germany

Tanqueray ‘No. Ten’, Cameron Bridge, Scotland

The West Winds ‘The Cutlass’, Margaret River, Australia

Plymouth Gin, Plymouth, England

Hayman’s Old Tom, Whitham, London

Bols Genever, Amsterdam, Holland

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11

18

15

21

11.5

20

16

14

13

11.5

11.5

25

23

37

31

45

24

41

33

29

27

24

24

GIN

SINGLE SHOT (30ML) / MARTINI

SINGLE SHOT (30ML) / MARTINI

SINGLE SHOT (30ML) / MARTINI

SINGLE SHOT (30ML) / MARTINI

DISTILLED

PLYMOUTH

OLD TOM

GENEVER

1716

Aberlour ‘A’bunadh Batch 50, ‘Cask Strength’, Speyside (Central)

Adelphi ‘Miltonduff’ 1981, Speyside (Lossie)

Adelphi ‘Longmorn’ 1992, Speyside (Lossie)

Balvenie ‘Double Wood’ 17 y.o. Speyside (Dufftown)

Balvenie ‘Port Wood’ 21 y.o. Speyside (Dufftown)

Benromach ‘Batch 05’ Origins, Speyside (Findhorn)

Clynelish 14 y.o. Northern Highlands

Dalwhinnie 15 y.o. Western Highlands

Glendronach 12 y.o. Speyside (Deverton)

Glendronach 15 y.o. Speyside (Deverton)

Glendronach 18 y.o. Speyside (Deverton)

Glenfarclas 15 y.o. Speyside (Central)

Glenfiddich ‘Original’ 12 y.o. Speyside (Dufftown)

Glenfiddich ‘Ancient’ 18 y.o. Speyside (Dufftown)

Glengoyne 21 y.o. Western Highlands (Dumgoyne)

Glenlivet ‘Archive’ 21 y.o. Speyside (Livet)

Glenmorangie ‘Extremely Rare’ 18 y.o. Northern Highlands (Ross-Shire)

Glenmorangie 25 y.o. Northern Highlands (Ross-Shire)

Glenmorangie ‘Lasanta’, Northern Highlands (Ross-Shire)

Glenmorangie ‘Nectar D’Or’, Northern Highlands (Ross-Shire)

Glenmorangie ‘Quinta Ruban’, Northern Highlands (Ross-Shire)

Longmorn, 16 y.o. Speyside (Lossie)

Old Pulteney 12 y.o. Northern Highlands (Wick)

Old Pulteney 17 y.o. Northern Highlands (Wick)

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50

37

29

45

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20

19

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20

26

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15

27

50

50

25

92

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30MLHIGHLANDS AND SPEYSIDE

WHISKY & WHISKEY

1918

Ardbeg ‘Uigeadail’, Islay (South Shore)

Ardbeg ‘Corryvreckan’, Islay (Shouth Shore)

Bruichladdich ‘Octomore’, Islay (Lochindaal)

Bunnahhabhain 25 y.o. Islay (East Shore)

Caol Ila 12 y.o. Islay (East Shore)

Caol Ila ‘Distiller’s Edition’, Islay (East Shore)

Highland Park, 12 y.o. Isle of Orkney

Highland Park, 18 y.o. Isle of Orkney

Lagavulin, 16 y.o. Islay

Laphroaig 10 y.o. Islay

Laphroaig 18 y.o. Islay

Laphroaig ‘Quarter Cask’, Islay

Ledaig 10 y.o. Isle of Mull

Talisker 10 y.o. Isle of Skye

Talisker, 18 y.o. Isle of Skye

Talisker 25 y.o. Isle of Skye

Talisker 30 y.o. Isle of Skye

Talisker ‘Port Ruigie’, Isle of Skye

Tobermory 15 y.o. Isle of Mull

25

30

30

93

23

28

16

37

26

18

34

22

18

18

38

112

155

20

28

30MLISLAY AND THE ISLANDS

WHISKY & WHISKEY

The most distinctive and complex whiskies of all are those that hail from Islay, an island

located just off the west coast of the mainland. They are known for their strong peatiness,

backed up by coastal influences such as sea air, iodine and seaweed.

Hazelburn 10 y.o, Campbeltown

Kilkerran ‘Glengyle’ Bourbon Wood, Campbeltown

Kilkerran ‘Glengyle’ Sherry Wood, Campbeltown

Longrow 11 y.o. Port Cask, Campbeltown

Longrow 14 y.o. Campbeltown

Springbank 10 y.o. Campeltown

Springbank ‘Green’ 12 y.o. Campeltown

Springbank 15 y.o. Campeltown

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18

18

25

28

18

24

24

30MLCAMPBELTOWN

WHISKY & WHISKEY

Once the thriving cradle of whisky production in Scotland, Campbeltown, on the Mull of Kintyre, is home

to three of the finest malts in circulation, all made under the same roof: Springbank, Hazelburn and

Longrow. Their distinctive style is full bodied and mildly peated, with a wonderfully oily mouthfeel.

Auchentoshan Three Wood, Lowlands

Glenkinchie Lowlands (Pencaitland)

McGibbon’s Rosebank ‘1990’ 15 y.o. Lowlands (Falkirk)

Rosebank ‘Flora and Fauna’ 12 y.o. Lowlands (Falkirk)

Rosebank ‘Limited Edition’ 21 y.o. Lowlands (Falkirk)

The Rosebank distillery, regarded by many as the finest Lowlander, closed in 1993 and is

increasingly rare. Catch these three amazing malt expressions here whilst you still can.

20

18

58

96

100

30MLLOWLANDS

These tend to be light in body with soft grassy notes, some sweet fruit and a lovely

maltiness. They make nice aperitif whiskies; can be easy introductions to the novice

malt drinker, or for those wanting a complex, soft but ethereal malt.

2120

WHISKY & WHISKEY

Japan’s first distillery was actually founded in 1923. Originally crafted with an analytical approach – mimicking

the Scottish styles, Japanese malts nowadays have their own distinct, clean, focused characteristics.

Hakushu 12 y.o. Tokinoku

Hakushu Distiller’s Reserve, Tokinoku

Hibiki 12 y.o. Multiple distilleries

Hibiki 17 y.o. Multiple distilleries

Kakubin, Yamanasi

Nikka all Malt’, Hokkaido

Nikka ‘Whisky from the Barrel’, Hokkaido

Nikka ‘Miyagikyo’ 12 y.o. Hokkaido

Nikka ‘Yoichi’ 15 y.o. Hokkaido

Suntory Yamazaki 12 y.o. Osaka

Suntory Yamazaki 18 y.o. Osaka

White Oak Akashi 12y.o. Kobe

White Oak ‘Tokinoka’, Kobe

20

15

20

30

9

17

18

25

25

20

80

28

21

30MLJAPANESE WHISKY

WHISKY & WHISKEY

Blends are made exactly as the name suggests. They are a blend of lighter, grain whiskies and any number of

different single malts, to form a satisfying and individual whole that is more easily enjoyed by a wider demographic.

From just across the water comes a completely different dram all together: The Irish

Pure Pot Still. Made in just a handful of distilleries these days, the Irish were responsible

for one of the liquor industry’s greatest breakthroughs: Continuous Distillation.

Johnnie Walker ‘Red Label’

Johnnie Walker ‘Black Label’

Johnnie Walker ‘Blue Label’

Johnnie Walker ‘King George V’

“A special extension of the Johnnie Walker range, King George V celebrates the first Royal Warrant

granted to John Walker and Sons Ltd to supply Scotch whisky to the British Royal Household in

1934, and is apparently designed to recreate how JW might have tasted back in the day. Some

Port Ellen has been used, alongside Cardhu, Lochnagar and some very old grain whisky”.

Monkey Shoulder

Chivas Regal 12 y.o.

Chivas Regal ‘Gold Signature’ 18 y.o.

8.5

10.5

45

135

11

12

17

30MLBLENDED SCOTTISH WHISKY

30MLIRISH WHISKEY

Bushmills 10 y.o. County Antrim

Connemara Peated, Cooley

Jameson, Cork

Redbreast 12 y.o. Cork

Redbreast 15 y.o. Cork

Tyrconnell, Kilbeggan

12

15

10

20

32

14

2322

WHISKY & WHISKEY

Bourbon takes its name from Bourbon County, Kentucky, once the major transhipment site for distilled spirits

heading down the Ohio and Mississippi rivers to New Orleans. Barrels shipped from its ports were stamped

with the county’s name, and Bourbon and whiskey soon became synonymous. A Congressional proclamation

issued in 1964 declared Bourbon an ‘All American product’, whereby strict laws governing its production came

into force. 51 percent of the grain used in making the whiskey must be corn; must be aged for a minimum

of two years in new charred oak barrels and nothing can be added at bottling except spring water.

Basil Hayden’s 8 y.o. Clermont

Blantons ‘Original Private Reserve, Single Barrel’, Frankfort

Booker’s, Clermont

Buffalo Trace, Frankfort

Bulleit, Lawrenceburg

Bulleit 10 y.o, Lawrenceburg

Heaven Hill ‘Larceny’, Frankfort

Knob Creek 100 Proof, Clermont

Knob Creek Rye Bourbon, Clermont

Makers Mark, Loreto

Michter’s Bourbon, Pennsylvania

Michter’s 10 y.o. Bourbon, Pennsylvania

Michter’s American Whiskey, Pennsylvania

Old Rip Van Winkle ‘107 Proof’ 10 y.o. Frankfort

Wild Turkey ‘Rare Breed’, Lawrenceburg

Woodford Reserve, Versailles

14

22

19

11

10.5

12

19

16

16

12

22

37

18

66

16

14

30ML

NORTH AMERICAN WHISKEY

BOURBON

It is surprising to note that Australia has not been much of a spirit distilling nation for all these years, especially

given its history (think Rum Rebellion and the like) is founded on spirits. It is therefore heartening to find such

a distilleries as Bakery Hill, Lark, Limeburners, Sullivan’s Cove and Starwaed, some of the new wave of whisky

distillers sweeping this country, producing fine, well made, and at times international award winning drams.

30MLAUSTRALIAN WHISKY

Bakery Hill ‘Single Malt Cask Strength’, Victoria

Lark ‘Port Finish Cask Strength’, Tasmania

Limeburners ‘Cask Strength’, Western Australia

Starward ‘Apera Cask’, Victoria

Starward ‘Wine Cask Edition 1’, Victoria

45

39

45

17

17

2524

WHISKY & WHISKEY

Canadian Club, Ontario

Caribou Crossing ‘Single Barrel’, Metairie

Royal Canadian ‘Small Batch’, Metairie

9

12

13

Canadian distillers make predominantly rye based whiskies also. Unlike their counterparts south

of the border, the classic method of Canadian whisky production is to blend the rye (although

they don’t use rye exclusively) with a relatively neutral grain based spirit. The distillers can also

use sherries or assorted fruit wines to bolster their particular flavour profile. The resultant spirit

is smooth, with a lighter body than the spicy, complex straight American rye style.

30MLCANADIAN WHISKY

WHISKY & WHISKEY

George Dickel No 8, Lynchburg

George Dickel No 12, Lynchburg

Jack Daniel’s Old No 7, Lynchburg

Jack Daniel’s Single Barrel, Lynchburg

8.5

10

10

19

30MLTENNESSEE WHISKEY

In the United States, rye whiskey is, by law, made from a mash of at least 51% rye.

(The other ingredients of the mash are usually corn and malted barley.) Rye whiskey

was the prevalent whiskey of the North-Eastern States, especially Pennsylvania

and Maryland, but largely disappeared after Prohibition. Modern times have seen

a huge resurrection of this dryer and spicier version of an American Whiskey.

Bulleit Rye, Kentucky

High West ‘Double Rye’, Utah

Masterson’s 10 y.o. Straight Rye, Canada

Michter’s Rye 42.4% abv, Pennsylvania

Michter’s US1 Sour Mash, Pennsylvania

Sazerac Rye, Frankfort

Thomas H. Handy ‘Sazerac Rye’, Kentucky

Whistlepig 10 y.o. Straigh Rye Whiskey, Vermont

14

16

27

18

18

18

58

25

30MLRYE WHISKEY

2726

RUM/RON/RHUM

English-style rum, of which rums from Barbados, Jamaica and Guyana are the best examples,

are esteemed for their quality and are the richest and most aromatic. The result of medium to long

fermentation, they are often distilled in pot stills and the vast majority are cask-aged for several

years. As a rule, the age mentioned on the label refers to the youngest rum used in the blend.

Appleton ‘Rare Limited Edition’ 21 y.o. Jamaica

English Harbour 5 y.o. Antigua

Gosling’s ‘Black Seal’ Black Rum, Bermuda

Gosling’s ‘Family Reserve Rum’, Bermuda

Mount Gay ‘Black Barrel’, Barbados

Mount Gay ‘1703’, Barbados

Plantation Jamaica ‘2000’, Jamaica

Pusser’s ‘British Navy’, British Virgin Islands

Pusser’s ‘Yachting Decanter’, Trinidad and Tobago

Smith and Cross Jamaican Rum, Jamaica

39

13

12

27

11

35

16

14

25

17

30MLRUM

2928

RUM/RON/RHUM

For rum from Spanish locales, the word ron is used. Añejo indicates a ron with significant age, while blanco

translates to white. Today ron is recognised as a hugely versatile product perfect for sipping straight, or in

your favourite cocktail. Spanish-style rum were a later arrivals on the rum market than the original English

style. These are light rums with a more rectified taste. In most cases they are white (i.e. not aged), the result

of short to medium fermentation and are distilled in column stills. Most of them come from Cuba, but they

are also made in the Dominican Republic, Trinidad, Guatemala, Nicaragua and Panama. In most cases, the age

mentioned on the label refers to the average age of the various rums (Solera) or to the oldest rum in the blend.

Atlantico ‘Private Cask’ Añejado Solera, Dominican Republic

Bacardi ‘Superior’, Puerto Rico (San Juan)

Bacardi ‘8’, Puerto Rico (San Juan)

Diplomatico Reserva Exclusiva, Venezula

Havana Club ‘Añejo’ 3 y.o, Cuba (Cardenas)

Havana Club ‘Añejo’ 7 y.o, Cuba (Cardenas)

Havana Club ‘Seleccion de Maestros’, Cuba (Cardenas)

Pampero Blanco, Venezula (Ocumane)

Pampero Anejo Especial, Venezula (Ocumane)

Pampero Anniversario, Venezula (Ocumane)

Plantation ‘Over Proof’, Trinidad and Tobago

Plantation Guatemala ‘Gran Anejo’, Guatemala

Ron Zacapa Centenario 23 y.o. Gran Reserva, Guatemala

Ron Zacapa Centenario ‘XO’ Gran Reserva Especial, Guatemala

18

9

10

18

9

12

17

8.5

10.5

25

17

15

20

38

30MLRON

RUM/RON/RHUM

Born from the French settler’s desire to create yet another fine spirit to call their own, Rhum Agricole is the

only rum produced under French appellation laws. This is made from distilling fermented sugar cane juice

instead of the more widely used molasses. The result is a unique, lighter, dry and more fragrant spirit.

Barbancourt ‘5 Star Réserve Spéciale’ 8 y.o. Haiti (Port Au Prince)

Rhum JM V.S.O.P. Martinique

Saint James XO, San Pierre de la Mantinique

Germana Soul, Minas Gerais, Brazil

15

16

15

11

30ML

30ML

RHUM AGRICOLE

CACHAÇA

3130

AGAVE SPIRITS

The Los Altos region in the state of Jalisco is typified by its red soil. This soil isn’t known for being

as fertile for other crops, but it does wonders for the Agave tequila. Consequently, the best agave

comes from this area. The unaged tequilas from this area will have a fruity and spicy bouquet.

15

16

18

23

30MLTEQUILA - LOS ALTOS, JALISCO

Distilled from the juice of the blue weber agave plant, Tequila is legally produced within only

the five states of Jalisco, Guanajuato, Tamaulipas, Nayarit and Michoacan de Ocampo in Mexico.

ArteNOM 1580, Blanco

Rancho El Olvido in Jesús-María (elev. 6,200’) is tequila’s highest altitude distillery,

producing small artisan batches of bright, intensely aromatic tequila, owing to

porous soil that “stresses” the agave plants to create a rich agave flavor.

ArteNOM 1414, Reposado

From Arandas (elev. 5,400’), Feliciano Vivanco has been cultivating highland agave

since Mexico’s tumultuous post-revolutionary period of 1919-1929. The family now

holds 2,000 acres of estate-grown agave producing a rich, well-balanced spirit.

ArteNOM 1146, Anejo

In Atotonilco El-Alto, Jalisco (Elev. 4,620’), El Arquitecto Enrique Fonseca is

a fifth-generation agave cultivator and master distiller, possessing the largest

highland agave holdings in the industry. This Añejo selection is drawn from old

French and American oak to create a unique and unforgettable complexity.

Clase Azul, Plata

Clear in colour, it is viscous in the glass, aromatic on the nose with sweetness,

floral and some herbaceous notes. On the palate, it is markedly sweet, smooth

with a thick, syrupy mouthfeel. Clase Azul Plata is best served cold or on ice.

3332

AGAVE SPIRITS

27

16

18

21

32

18

20

8.5

10.5

30ML

30ML

TEQUILA - LOS ALTOS, JALISCO

TEQUILA - THE TEQUILA VALLEY, JALISCO

arteNOM 1549 ‘Organico’, Blanco

This valley-agave selection (elev. 4,200’) comes from El Arenal, where Ramón Sandoval carefully distills this delicious

un-aged tequila from certified-organic agave. The valley growing conditions lend this spirit a distinctive herbaceous

flavor with warm aromatics, and a fresh, vegetal bouquet with intriguing notes of cacao and subtle spice.

Gran Centenario, Blanco

Fortaleza, Blanco

Fortaleza, Reposado

Clase Azul, Reposado

Aged for 8 months in second hand ex bourbon casks. Pale gold in colour and retaining the

same viscosity in the glass as the Plata, the Reposado is sweet on the nose with hints of oak

and vanilla which translate to the palate. The honey sweetness remains with hints of spice and

toffee but is ever so slightly subdued from the short time the spirit has spent in oak.

Don Julio, Blanco

Don Julio, Reposado

Don Julio, Anejo

Don Julio ‘1942’, Extra Añejo

Ocho 8 ‘El Puertecito’, Blanco

Ocho 8 ‘Los Corrales’, Reposado

Tromba, Blanco

Tromba, Reposado

The area surrounding the town of Tequila is dominated by the Tequila Volcano, also known as the

‘lowlands’, these tequilas tend to be earthy, vegetal and herbaceous when bottled young.

15

16

22

25

AGAVE SPIRITS

Unlike Tequila, Mezcal can be made from 11 types of agave. Around 90% of mezcal is made

from the agave espadin. Mezcal is native to the states of San Luis Potosi, Michoacan,

Jalisco, Durango, Morelos, Nuevo Leon, Oaxaca, Tamaulipas and Zacatecas in Mexico.

33

12

28

15

32

21

21

21

18

30ML

30ML

30ML

TEQUILA - THE TEQUILA VALLEY, JALISCO

SOTOL AND RAICILLA

MEZCAL

Fortaleza, Anejo

Hacienda Chihuahua Sotol, Blanco, Chihuahua

La Venenosa Raicilla Blanco, Jalisco

Del Maguey ‘Vida’, Oaxaca

Del Maguey ‘Tobala’, Oaxaca

El Jolgorio ‘Cuixe’, Oaxaca

El Jolgorio ‘Madrecuixe’, Oaxaca

El Jolgorio ‘Barril’, Oaxaca

Ilegal Reposado, Oaxaca

3534

Cognac is the most famous and revered of all the world’s brandies, produced under very strict guidelines

in only six designated sub regions within the area of cognac. The best ones hail from a small area in the

centre of Cognac, known as Petite and Grande Champagne. However, each sub region of Cognac has

its own recognisable style. Cognac is primarily made from the ugni blanc, folle blanche and colombard

grapes; it is double distilled in pot stills; and is aged in French limousin oak. The relative qualities of

cognacs depend on the length of time they have been aged. No Cognac may be blended from spirits less

than 2 years old. Classifications range from VS (Very Superior), which may contain brandies as young as

three years old. The next is VSOP (Very Superior Old Pale) where the youngest spirit has spent at least

five years in wood. Those cognacs blended from minimum six year old spirits may be entitled XO.

BRANDY

14

19

45

20

25

35

55

55

30MLCOGNAC

Hennessy ‘VS’ Blend, Cognac, France

Hennessy ‘VSOP’ Blend Cognac, France

Hennessy ‘Extra Old’ Blend Cognac, France

Normandin Mercier ‘VSOP’ Fine 12 y.o. Petite Champagne

Normandin Mercier ‘Vielle’ Fine 15 y.o. Petite Champagne

Normandin Mercier ‘XO’ 20 y.o. Grande Champagne

Normandin Mercier ‘Extra’ Vielle, 32 y.o. Grande Champagne

Normandin Mercier ‘Extra’ 40 y.o. Petite Champagne

3736

Armagnac hails from the Gascony region in south west France. There are three main areas of

production within this region – Bas Armagnac, Tenareze and Haut Armagnac, of which the first is

considered the best. Main differences between Armagnac and Cognac include: Cognac is largely

made from the ugni blanc grape whereas the base wine of Armagnac is made from several local

varieties; it is aged in a local black oak and not in limousin oak as Cognac is; the continuous still

is used as opposed to the pot still; it is generally more fragrant, showing more biscuit and violet

characters, while also being drier because it isn’t adjusted with sugar like many cognacs.

Grappa is the national brandy of Italy. It is distilled from the skins, pips, and stalks of

grapes. Sometimes known as Pomace Brandy, young grappa is very fiery, but it mellows

when matured in wood. The French also produce a pomace brandy, known as Marc.

This method of brandy making spread throughout neighbouring Central Europe.

BRANDY

12

20

24

24

30ML

30ML

ARMAGNAC

GRAPPA/MARC

Delord ‘V.S.O.P’ 5 y.o. Bas Armagnac

Delord Récolte 1985, Bas Armagnac

Capovilla Grappa di Barolo, Veneto, Italy

Capovilla Grappa di Amarone, Veneto, Italy

Pisco is South American brandy but is probably more akin in flavour and body to white tequila

and possibly Cachaça. Debate still rages as to whether its origins lie in Chile or Peru, its two main

centres of production. Its etymology lies in the Quechuan Indian language of Peru and Bolivia,

and from the traditional terracotta pots used for aging the spirit, also called Piscos. Made from

aromatic varieties of muscat grapes, Peruvian Pisco stays as true to tradition as possible,

nowadays aged in stainless steel vats, so that oak plays no part in the aging process, resulting

in a clear clean and pungent spirit, perfect for mixing with a wide range of fruits and juices.

Eaux de Vie is a French term meaning “Water of Life”. It is a colourless fruit brandy produced

by means of fermentation and double distillation. Spirits of this type may come from Hungary,

Germany, Scandinavia or any country that grows appropriate fruit for fermentation and distillation.

Not typically aged in oak, the product retains the freshness and aroma of the parent fruit.

BRANDY

13

19

30ML

30ML

PISCO

EAUX DE VIE DE FRUITS

Campo De Encanto ‘Acholado’, Ica Valley, Peru

Bertrand Poire William (Pear), France

3938

Calvados is a French brandy made from distilling apple cider. The Appellation Contrôlée is situated

in Normandy, North West France, within which the Pays d’Auge is the principle region of production,

along with the Domfront, whose Calvados distillate is also based on up to 30% pear cider.

Applejack, the lesser known spirit to have its roots in Colonial America, and in essence the only true

American spirit, is a brandy made from apple cider. The distillers employ freeze-distillation (known as

“jacking”) to concentrate and remove all congeners and impurities, and it can at times also be fortified with

neutral grain spirit. When this neutral grain spirit is not added, it is known as Straight Apple Brandy. Known

as “Jersey Fire Water”, The Laird family recipe, originating in 1698, was a favourite of George Washington

BRANDY

14

19

32

13

30ML

30ML

CALVADOS

APPLEJACK

Roger Groult Réserve, 3 y.o. Pays d’Auge

Roger Groult, 8 y.o. Pays d’Auge

Roger Groult, ‘Vénérable’ 25 y.o. Pays d’Auge

Laird’s 7 1/2 y.o. Apple Brandy, Scobeyville, New Jersey

Aromatized wines, or Vermouths, are red, white or rosé still wines that are fortified with brandy

and then flavoured with botanicals. The precise recipe for the botanicals in any particular vermouth

is a well-protected industrial secret. Creative ancient alchemists found that the alcohol in wine

preserved the medicinal properties of herbs and roots, for example wormwood (etymology stems

from the German wermut meaning wormwood). In this way they developed some of earth’s first

medicines that could be stored or transported. But even before that, vintners who hadn’t quite

fine-tuned their craft were forced to be practical; they made their sour wines more palatable

by the addition of some honey and wild herbs or whatever was plentiful and at hand. There

are loosely three differing styles of Vermouth. Dry: otherwise referred to as French Vermouth;

Sweet: often referred to as Italian, Rosso or Red Vermouth; and Bianco, a semi-sweet variety.

BRANDY

10

8

4

4

3

14

8

7.5

8

5

30MLAROMATISED WINE

Carpano ‘Antica Formula dal 1786’, Milan, Italy

Causes and Cures ‘Semi-Dry Vermouth’, Yarra Valley

Dolin ‘Blanc’ Vermouth de Chambéry, Savoy, France

Dolin ‘Dry’ Vermouth de Chambéry, Savoy, France

Rosso Antico, Italy

Tempus Fugit Grand Classico Kina, Switzerland

Maidenii ‘Dry’, Melbourne

Maidenii ‘Classic’, Melbourne

Maidenii ‘Sweet’, Melbourne

Noilly Prat ‘Original French Dry’, Marseille, France

4140

APERITIF & DIGESTIF

Aperitif wines also belong in the aromatized category. They are produced in a

similar fashion to vermouth, but most of them contain greater amounts of sugar

and quinine and have distinctive flavours, each being a product unto itself.

Aperitif is a term usually used to refer to an alcoholic drink served to stimulate the appetite before

a meal This French word is derived from the Latin verb aperire, meaning “to open”. Aperitifs,

primarily originating in Italy, became common place all over Europe by the mid 18th Century, and

had quickly spread west across the Atlantic. The origins of the modern day American Cocktail, first

documented in the United States in 1806, also owe themselves to this category of liquor.

30ML

30ML

APERITIF WINES

APERITIF

7.5

9

3

7.5

5

6

7

10

8

7

Lillet ‘Blanc’ Bordeaux, France

Cocchi Americano ‘Blanco’, Torino, Italy

Dubonnet ‘Rouge’, Paris, France

Carpano ‘Punt e Mes’, Milan, Italy

Aperol, Italy

Amer Biere, France

Campari, Italy

Picon Biere, France

Pimms, England

Suze, France

4342

APERITIF & DIGESTIF

During the late 18th Century, absinthe was very much de rigueur amongst French bohemian

society. Absinthe is a highly alcoholic beverage containing aniseed and wormwood, Artemisia

Absinthium, a hallucinogenic herb that lead to the downfall of Vincent Van Gogh, among many

others. The volatile nature of absinthe was clearly illustrated by the fire at the Pernod factory

in August 1905 that took four days to extinguish, one of the protagonists of the temperance

movement leading to the ban of absinthe in 1915, a ban that lasted up until the 1990s in Australia.

In 1932, without the aniseed elixir to sate his needs, the industrious Paul Ricard created a new

wormwood-free subspecies of liquor: Pastis. Most popular in the southern regions of France,

in particular Marseilles, modern day pastis is predominantly flavoured with star anise.

30MLPASTIS

15

39

39

25

17

9

Absente, France

Jade ‘Esprit Edourd’ Absinthe, France

Jade ‘1901’ Absinthe, France

La Fée ‘Bohemian’ 70% abv, France

Pernod ‘Absinthe’ France

Ricard ‘Pastis de Marseille’, Marseille, France

APERITIF & DIGESTIF

A Digestif is an alcoholic beverage designed to be drunk after a meal. The term Digestif can be wide

sweeping and generic, often overlapping the sections outlined in this menu, with common digestifs

being Cognac, Grappa, Eau de Vie and even aged quality Rums and Tequila. Some liquors, however,

are taken specifically for their calmative qualities, and their abilities to aid digestion after a meal. Often

these contain higher levels of alcohol, and are quite herbaceous and often bitter/bitter-sweet, commonly

referred to in Italy as Amari, and others have high levels of sugar, with a smooth, velvet-like mouth-feel.

These sweeter styles of digestifs can also be categorised as Proprietary or Generic Liqueurs. Proprietary

Liqueurs are liqueurs that are made by one specific company, often to closely guarded and ancient recipes,

of between 15 and 55% alc./vol. Generic Liqueurs are often higher in sugar and lower in alcohol, and have

a fruit, herb or nut base, such as apricot liqueur, sambucca (aniseed) or amaretto (hazelnut/marzipan).

These liqueurs are made by myriad companies, such as Vedrenne, Luxardo and Di Saronno. Liqueurs with

the prefix “Creme de...” have to by law contain a minimum of 200g of sugar per litre (eg Creme de Mure);

however Creme de Cassis usually contains 400g of sugar per litre. Our cassis is labelled a Supercassis,

and thus has a staggering 500g+ of sugar per litre with a hugely intense flavour, so use sparingly!!

30MLDIGESTIF

AMARI (BITTERS)

12

6

10

10

15

Fernet-Branca, Milan, Italy

Cynar, Milan, Italy

Amaro Averna, Sicily, Italy

Amaro Montenegro, Bologna, Italy

Amaro Nonino, Italy

44

APERITIF & DIGESTIF

13

15

8

11

10

13

12

8

12

13

13

13

8

6

11

10

10

11

12

16

11

12

Chartreuse Yellow, France

Chartreuse Green, France

Cherry Heering, Denmark

Crème Yvette, U.S.A

Jagermeister, Germany

Dom Benedictine, France

Drambuie, Scotland

Frangelico, Italy

Galliano L’Autentico, Italy

Grand Marnier Cordon Rouge, France

Napoleon Mandarin, France

Strega, Italy

Amaretto Disaronno, Italy

Bailey’s, Ireland

Cointreau, France

Fair Goji Berry Liqueur, France

Haymans Sloe Gin, London

Luxardo Maraschino, Italy

Mr Black Cold Drip Coffee Liqueur, Australia

Patrón XO, Mexico

Pierre Ferrand Dry Curaçao, France

St Germain, France

30ML

30ML

PROPRIETARY LIQUEURS

GENERIC LIQUEURS