Bickford’s wants to bring brandy back in fashion at its new $6.6 million Renmark distillery
THE $6.6 million rejuvenation of the former Renmano wine distillery in Renmark is complete, with owner Bickford’s Australia today launching the new facility.
THE rejuvenation of the former Renmano wine distillery in Renmark is complete, with owner Bickford’s Australia today launching its new $6.6 million facility.
Two years in the making and aided by a $2.3 million State Government grant, Bickford’s 23rd Street Distillery — aptly named given its location on Renmark’s western edge — will be both a production hub for alcoholic spirits and a tourist drawcard.
A target of 30,000 visitors in its first 12 months has been set, while more than a dozen ongoing jobs have been created, including eight fulltime positions. That number is expected to increase as the centre matures.
The distillery will form the centrepiece of a visitor centre, with people engaged through educational tours of the facility and tastings of the range of products. An on-site museum will also showcase the site’s 100 years’ of history, with many items donated by the local community and former employees.
“It is certainly a tourist destination with a difference, where a unique experience that embraces the craft renaissance and the sensory pleasures of taste, sight, smell, sound and touch is on offer,” Bickford’s managing director Angelo Kotses said.
Bickford’s will launch four new craft spirits under the 23rd Street label — “Not Your Nanna’s” brandy, a premium “Prime 5” brandy, a hybrid and limited edition whiskey of just 160 cases per year, and a signature gin.
The existing Black Bottle brandy and Vickers gin brands will also be produced on site, while a new premium brandy will be released under the Black Bottle brand. There are also plans to introduce future products in small batches.
The distillery’s production capabilities centre on three stills, with capacity to produce around 1500 litres — or about 11 barrels — of matured spirit during each run.
“We anticipate it will signal the rebirth of distilling in South Australia, while tapping into the craft renaissance that’s already prevalent in areas such as coffee and beer,” Mr Kotses said.
Tourism Minister Leon Bignell praised Bickford’s for its support of regional development and highlighted the positive impact 23rd Street Distillery and its visitor centre would have in the region.
“In another win-win for the local community, the distillery will be sourcing local ingredients from local producers wherever possible,” he said.
Head distiller Graham Buller said 23rd Street products would likely be taken to international markets within 12 months.
“We are here to create the best possible Australian-made spirits that local consumers engage with,” he said.
“Our brief is clear — so long as we continue to produce the existing products, nothing is off the table.
“Indeed, we’re being encouraged to be inventive and innovative … and in the process, reignite brandy, give it a healthy dose of cool and captivate new consumers with a drink they thought was only for their nannas.”
luke.griffiths@news.com.au