500ml Limoncello bottle
Feel the fresh breeze, warm nights and the smell of sweet lemons, let our simple digestivo take you back to Italy. Every bottle should be shared with food, family and friends to bring back fond memories or make new ones.
Handmade Tasmanian Limoncello. Our own recipe, all natural without artificial colouring or flavouring.
Honey straw in colour, following a handmade Sicilian style - slightly cloudy with some natural sediment ringed around the top of the bottle.
Warm tones subside to make way for sweet and rich lemon with a slight hint of stone fruit.
The character of the alcohol brings a savory spiciness immediately, which softens to a subtle yet sharp citrus acidity balanced by a depth of sweetness with hints of butterscotch.
Smooth sweetness and a long warming, moreish finish.
500ml Amaro Bottle
Amaro means bitter in Italian and is a herbal, bitter-sweet digestivo.
Osare's local barrel-aged interpretation uses a mix of Tasmanian, Asian and European botanicals to deliver sharp spice, aromatic citrus and lingering bitterness.
I discovered Amaro on one particular trip to Sicily, and was instantly hooked. I fell head over heels in love when I discovered the variety of Amari, and particularly when I researched further and found the nuance each region in Italy brings to their own local varieties. Whether it's the Alpine slant of Braulio, the warm sweetness of Sicilian Averna or floral complexity of Montenegro - there is huge range in this group of digestivi (much like the botanical range in gin).
This spirit spends around a month extracting the natural flavours from a range of botanicals, before being aged in a Lark Distilling Co ex-Whisky barrel. It is then carefully blended with sugar and water to create the final liquore.
I've set out to create an Amaro which respects the best of Italian traditions and signature bitter flavours, with complementary Australian methods and botanicals to make a truly unique spirit which is evocative of Tasmania. Something that will bring back the romance and nostalgia of an Italian trip but at the same time help you in making fond memories of special moments celebrated in Tasmania - or where ever you call home.
Best enjoyed after dinner, to complete your meal. Choose to have it neat (serve in a liqueur or grappa glass) or con ghiaccio with ice and a twist of orange peel.
Equally at home in cocktails, why not try it in a Boulevardier.
Rich amber. Some natural particulate matter may be present in your bottle due to limited filtration.
Subtle aromatic citrus, followed by a sultry spice market complexity.
Hints of candied orange and soft sweetness quickly subside with a warmth building to deliver sharp spice. A herbal and savory backbone leads to a woody bitterness which is balanced by a toasty biscuit flavour.
As the symphony of flavours subsides, only the moorish bitterness remains.
500ml Finocchietto bottle
Aniseed is a polarising flavour. There are those that loath anything that taste of liquorice. But my Mum absolutely loves it, she’s not a big drinker but her go-to digestivo is a glass of sambucca.
When the opportunity came up to collaborate with Mic from Sirocco South to put together a wild-foraged fennel liqueur I jumped at it.
Finocchietto is Osare’s 2021 Autumnal limited release, it delivers a fresh yet warm vegetal aniseed flavour. It works beautifully as a digestivo, but can also freshen up aperitivi cocktails as well as a replacement in classic Absinthe cocktails like 'Death in the Afternoon'.
Osare Finocchietto won a gold medal at the 2021 Tasting Australia Awards.
Pale cloudy green due to the trans-anethole (or ouzo) effect.
Aromatic and fresh aniseed, hints of the underlying warmth.
A slight sweetness and the unmistakeable fresh fennel delivers beautiful clean vegetal aniseed flavour. Some warmth builds from the alcohol base which is complemented by an underlying toasty heather-honey note.
A dry finish, while the warmth rounds out
500ml Nocino bottle
After the first stages of lockdown lifted in Tasmania in 2020 I spent more time than usual walking around my neighbourhood in the Northern Suburbs of Hobart. I started to notice, in addition to my own walnut tree, that there were numerous old beautiful walnut trees with an abundance of fruit which had dropped to the ground.
By mid-winter the trees drop their fruit and leaves, with only the long finger-like branches remaining. I think this is where some of the mythology around walnut trees comes from.
I absolutely adore the story behind how Nocino came to be. The Romans brought back the pagan tradition from Britain, which over time the ever-superstitious Italians adopted too. Green walnuts are picked on the longest day of the year - traditionally by barefoot virgins, and only in odd numbers. The green walnuts are cut and release their inner dark goodness to be transformed into the mystical Nocino through a process of maceration with other spices and alcohol.
Traditionally served as a digestive on the winter solstice, you can also try our Tasmanian Nocino in a Rye Old Fashioned or simply with ice and a slice of orange.
Osare Nocino won a silver medal at the 2021 Tasting Australia Awards.
Midnight black and turbid.
Rich earthy camphor with a hint of Christmas plum pudding.
You first taste is dominated by the sweetness, which moves into a slightly resinous, yet rich and complex mid to back palate. The base spirit provides tones of black fruits which are complimented by warming baking spices, and subtle hints of an earthy forest floor.
The high viscosity brings the flavours around your mouth and leaves you with a complex finish balancing spice and fruit.
100ml Mirto (Summer Release)
Summer 2021 sees a limited and slightly different return our limited release Mirto digestivo.
As a small producer, when seasonal ingredients become available we can deliver small batches to our special customers.
Mirto is traditionally from the island of Sardinia, made from bitter myrtle berries (myrtus communis) and is served as a digestivo or over ice as an aperitivo.
A trip urban foraging with a Sardinian friend in Hobart started this summer tradition a few years ago. As far as we can tell this is the only Mirto commercially produced in Australia.
Our Tasmanian take on this popular liqueur includes myrtle berries picked in suburban Hobart and a mix of white sugar and Tasmanian Blue Gum honey for a depth of hearty sweetness.
Unfortunately, this year the supply of myrtle berries was limited so there are just fifty 100ml bottle available this year. This smaller bottles will allow more people to share this amazing Digestivo (better than just ten 500ml bottles!)
Deep purple and slightly hazy from the combination of natural ingredients.
The unmistakable bitter aromatic tone of myrtle berry, with a subtle undertone of bush honey.
Immediately, astringent bitterness hits from the core myrtle flavour. As this subsides some herbaceous but jammy, fig-like characteristics build as the heat from the alcohol sharpens.
With extreme viscosity, the hearty bush honey coats your mouth and takes over the aftertaste.