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Animus Distillery

In their Element—Locally Crafted Grapefruit Triple Sec, Spiced Mandarin-Cello and Coffee Noir
Animus Distillery

An excess batch of freshly picked grapefruits from Curly Flat Wines in Macedon planted the seed for Animus’ exciting new Elements range. The offering was simply too good to pass up for this creative group, and keen to expand past their Gin horizons, the idea for a Grapefruit Triple Sec was born. From there, the seed grew: a Mandarin-Cello and Coffee Noir were added to the line-up, forming the first premium and versatile liqueurs under the Elements label.

 

As with all this boutique distiller’s spirits, the word shortcut is not part of the vocabulary. Getting the recipes and methods right took months, rigorous trials and benchmarking sessions. Fortunately, Animus had plenty working in their favour, not least the unique quality of the Macedon Dry and Ambrosian Gins used for the Coffee Noir and Mandarin-Cello. Each provides a tightly honed and balanced flavour foundation to complement and accentuate the quality fruit and coffee used. Then there is the access to premium local produce and the talented bench of distillers and bartenders at their disposal to bounce ideas and trials off.

 

In a category full of internationally scaled products, Animus Elements provides a refreshingly simple and transparent approach to production; top shelf, locally sourced ingredients, and small batch runs with minimal waste. As with all Animus’s drinks, quality and consistency are always front of mind. The fruit is carefully peeled by hand (usually in teams to stave off potential madness), the sugar syrup is made in-house, and each batch is tasted by a panel before bottling.

 

Crafted with premium cocktails in mind, the Grapefruit Triple Sec is intense and richly flavoured, providing a great local alternative to Cointreau and shining in a Margarita, while the Coffee Noir’s potent and citrussy fresh flavours are sure to dial any Espresso Martini or Irish Coffee up a few notches. The intense Mandarin-Cello is best served over ice after dinner, or try in a delicious and refreshing spritz.

The Wines

Animus Distillery Elements Coffee Noir
Bibendum Bar

Animus Distillery Elements Coffee Noir

Animus’ classic Macedon Dry Gin forms the base for the Elements Coffee Noir, adding complexity and a native Australian twist. Rumble Coffee supplies the other key ingredient; a Columbian and Guatemalan blend with notes of orange and caramel. The coffee gets a coarse grind and is steeped in the Macedon Dry for between 24 and 36 hours, depending on the batch size. It’s then diluted back with local spring water and house-made sugar syrup.

In such a simple recipe, there are few places to hide, and here, the sheer quality of the ingredients used shines brightly. Complex layers of berry fruits, dark chocolate and Christmas cake spice work with the clean citrussy notes of the Macedon Dry base, all coming together to form a balanced, morish and stylish local coffee liqueur. Amp up your Espresso Martini or Irish Coffee or pour liberally over ice cream for a delicious twist on an Affogato.

In such a simple recipe, there are few places to hide, and here, the sheer quality of the ingredients used shines brightly. Complex layers of berry fruits, dark chocolate and Christmas cake spice work with the clean citrussy notes of the Macedon Dry base, all coming together to form a balanced, morish and stylish local coffee liqueur. Amp up your Espresso Martini or Irish Coffee or pour liberally over ice cream for a delicious twist on an Affogato.

Animus Distillery Elements Coffee Noir
Bibendum Bar
Animus Distillery Elements Grapefruit Triple Sec
Bibendum Bar

Animus Distillery Elements Grapefruit Triple Sec

When friends at Curly Flat Wines in Macedon came to them with a surplus of freshly picked grapefruit, Animus seized the crop with both hands, resulting in the inaugural batch of Elements Grapefruit Triple Sec. Grapefruits are painstakingly peeled by hand—taking care to avoid any pith inclusion—and the peelings are steeped overnight in high-proof, wheat-based ethanol that has been triple-filtered with charcoal to ensure a clean and neutral base for the fruit to take centre stage. In the morning, the peels are removed from the spirit and added to a basket with the grapefruit flesh, then the basket is added back to the spirit for vapour infusion. Importantly, half of the flesh retains its pith to ensure vapour doesn’t infiltrate all the flesh too quickly. It’s then diluted back to 30% with water and house-made sugar syrup. 

It's a full, rich and intensely flavoured Triple Sec, with pithy and fleshy grapefruit flavours and textures throughout. There’s lovely candied peel complexity and a nicely balanced grapefruity close.

It's a full, rich and intensely flavoured Triple Sec, with pithy and fleshy grapefruit flavours and textures throughout. There’s lovely candied peel complexity and a nicely balanced grapefruity close.

Animus Distillery Elements Grapefruit Triple Sec
Bibendum Bar
Animus Distillery Elements Spiced Mandarin-Cello
Bibendum Bar

Animus Distillery Elements Spiced Mandarin-Cello

Animus’s Ambrosian Gin forms the base for the Elements Mandarin-Cello and provides a zesty and spicy foundation for this liqueur's potent mandarin fruit. The mandarins are predominantly sourced from Mildura, with the variety used changing depending on what’s available and what’s good. Peeled carefully by hand to avoid pith, the peels are soaked in the Ambrosian Gin for between 24 and 36 hours and then removed. The flesh is juiced (not by hand, they have a juicer!) and added to the vat before dilution with water and house-made sugar syrup to 30%. 

Loaded with fresh and pure mandarin flavour with citrus, spice and zest notes from the Ambrosian base, this is lifted and perfumed with lovely balance and intensity of flavour. It’s luscious, with a rounded, mandarin-drenched close.

Loaded with fresh and pure mandarin flavour with citrus, spice and zest notes from the Ambrosian base, this is lifted and perfumed with lovely balance and intensity of flavour. It’s luscious, with a rounded, mandarin-drenched close.

Animus Distillery Elements Spiced Mandarin-Cello
Bibendum Bar

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