To make this totally original pastry spirit, we’ve taken left over croissants, fruit danishes, pain au chocolate and mixed them with local barley. We have fermented and distilled them together and then added the spirit in our hand-selected South Australian red wine casks.
Neat on the rocks
Pastr(e)y Old Fashioned
2.5ml demerara sugar syrup
2 dash cinnamon bitters / chocolate bitters
Rocks glass with ice, garnish with
All butter croissant, apricot jam and dark chocolate. A whiff of vanilla and oatmeal biscuits.
Rich and viscous on the palate. A whack of pain au chocolate and croissant, along with dried stone fruit.
A soft and creamy finish, with a lingering note of warm pastries. Butter coats the palate and leaves you wanting another sip.