SPOILS LIQUEUR LICENCE
I’M not sure which aspect of St Fiacre’s Australian Native Spirits is the most attractive: the Aussie herbs that flavour these subtle new liqueurs or the story of St Fiacre, the Irish monk who founded a monastery in France and became the patron saint of gardeners.
Philip Moore is a botanic expert who has grown herbs for 20 years; he established St Fiacre Distillery at the NSW central coast’s 30-year-old Fragrant Garden and continues to grow herbs at Erina.
He takes French liqueurs Chartreuse and Benedictine as models to make herbal liqueurs that are purely Australian. Using fresh fruits, herbs, leaves and berries, he brews his potions in a traditional copper pot still. There are no artificial additives or preservatives.
Moore says his Lemon Myrtle liqueur is ‘‘ limoncello with attitude’’, distilled from the leaves of Backhousiacitriodora , a rainforest tree native to NSW and Queensland.
Also in the range are Mountain Pepperberry, Aniseed Myrtle, Wild Lime and Mandarin. Mix, stir and shake unique cocktails or sip over ice. About $38 (500ml), from selected bottle shops.
St Fiacre Distillery gardens and cafe in Erina, NSW, are open Wednesday to Sunday, 10am-5pm. More: www.st-fiacredistillery.com. Judith Elen