Bass & Flinders Distillery

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Bass & Flinders Distillery has been producing grape-based spirits since 2010 and opened its cellar door in 2015. Run by Wayne Klintworth and his daughter Holly, the distillery’s prized creation is Ochre, a premium brandy made from double-distilled chardonnay that’s aged in French oak barrels for five years.

While they were patiently waiting for it to mature, the pair started playing with gin. Grape-based spirits tend to yield a smoother product than their grain-based counterparts. There are four core gins in the distillery’s range, including one dubbed Angry Ant. The distillery works with Wooleen Station in Western Australia to source native Australian botanicals such as mulla mulla, purple vetch flowers, native lemongrass, sandalwood nuts, and even ants to shape the flavour of this gin.

Bass & Flinders also produces grappa; a limoncello made with local organic lemons; and Australia's first grape-based vodka. You can taste them all on-site before enjoying a cocktail out in the sun.

Want to learn more? Take the two-hour gin workshop, where you’ll blend your own bottle. Recipes are kept on file, so you can request your favourite botanical medley again. Heads up: this particular class is often booked out six months in advance.

Explore Red Hill further in our detailed Out of Town to Red Hill guide.