Seymour Alternative Farming Expo: Makers of top gin get into the spirit
THE Original Spirit Co has been creating small batch gins and digestives for just one year, but already the family run distillery has collected eight accolades at international spirit competitions in New York, Hong Kong and San Francisco.
THE Original Spirit Co has been creating small batch gins and digestives for just one year, but already the family run distillery has collected eight accolades at international spirit competitions in New York, Hong Kong and San Francisco.
Barbara and Christoph Richartz run the small company at Somerville on the Mornington Peninsula, distilling four types of gin, plus an original harvest blend digestive, lemoncello and a spiced tawny.
“Our Classic Dry won double gold in New York, as well as best un-aged white spirit,” Barbara said. “They have thousands of entries, so that was a huge thing for us as a small family distillery.”
Barbara’s son, Felix, 26, and his best mate, Darcy Kennedy, 24, are in charge of distilling the company’s four types of gin: Classic Dry, Bushcrafted Dry, Tasmanian Sloe and Chardonnay.
The family sources ingredients from local producers wherever possible, producing about 60 litres of gin in each batch, using their 130-litre German-manufactured still.
Felix and Darcy’s personal favourite is their Bushcrafted Dry.
The Richartz family will be selling their Original Spirit Co products at the Seymour Expo, and Christoph will be a presenter in the Country Kitchen.
Battle of drones
AUSTRALIAN champion drone pilot Thomas Bitmatta hopes to add another trophy to his collection in a championship race at Seymour Expo.
If butchery’s an art, Victor’s a masterful artist
VICTOR Bonacci will step into the respected role of resident butcher at this year’s Seymour Expo as veteran butcher Bob Dewar hangs up his cleaver after three final shows.