Mrs Baker’s coffee liqueur is back on the shelves. Make with beans freshly roasted by Brad at Hellbilly Roasting in Ballarat. Really smooth perfect after dinner treat.
Traditional old English combination of spices, fresh ginger and citrus zest with rich brown sugar. Perfect after a day of skiing, out camping, or sharing with friends at a bonfire.
We have taken all the hard work out of making mulled wine. We have ground up the fresh spices, steeped them for 24 hours to extract the flavours, blended with sugars, and jarred up hot to preserve in all that goodness. Ready to use, and easy. Because we have preserved the spices while they are fresh, our syrup is bursting with deliciousness.
How to make brilliant mulled wine:
Warm up a bottle of red wine with 2 tablespoons of Smoking Bishop syrup. A perfect winter warm up. Garnish with your own slices of orange or star anise.
Or you can just warm up one cup of mulled wine in the microwave. Great way to use up half bottles of wine.
One 200ml jar of Smoking Bishop syrup will make up 5 bottles of mulled wine.
As the festive season creeps toward us we’ve put together a bundle of fun for our Wine Club members. Starting with two more sparkling Shiraz Red Cat prefect for Christmas lunch or as a gift inspiration prompt. There’s then a Nude Shiraz 2011 to keep you cool in the impending heat, serve chilled. The Brophy’s Choice along side a jar of our Smoking Bishop syrup to spice things up, so you can mix up a batch of mulled wine in case the Christmas season turns chilly. Some 2017 Tiddlywinks to sweeten the deal and a bottle of Mrs Bakers Coffee liqueur to keep you going in times of need.
All this delivered, for less than 50% retail price. You’re welcome.
We grow the grapes, and make the base wine all at Wimmera Hills Winery. It is “sparkled” using the traditional french method by our good friends at Blue Pyrenees Estate.
Delicious finish. Great for the celebration season of birthdays and pre-Christmas.
It is PINK, it is hot, and it has Australian botanicals: Tasmannia lanceolata.
Our newest gin has restrained the traditional botanicals of juniper, coriander and citrus in order to allow the indigenous pepperberry to glow through. Not only does the pepperberry give the gin an peppery spicy flavour and mouthfeel; it imparts the gorgeous natural pink colouring.
Nets are on the vines… just waiting for the shiraz grapes to ripen. Although we are looking at a smaller yield than the 2017 harvest, we are pretty excited about the quality.
As Ben says, “it’s going to be a cracker of a vintage.”