500ml Finocchietto bottle
A$60.00
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'.
Colour:
Pale cloudy green due to the trans-anethole (or ouzo) effect.
Nose:
Aromatic and fresh aniseed, hints of the underlying warmth.
Palate:
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.
Finish:
A dry finish, while the warmth rounds out and a richer fennel seed flavour takes over.
500ml Nocino bottle
A$60.00
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.
Colour:
Midnight black and turbid.
Nose:
Rich earthy camphor with a hint of Christmas plum pudding.
Palate:
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.
Finish:
The high viscosity brings the flavours around your mouth and leaves you with a complex finish balancing spice and fruit.
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.
Colour:
Midnight black and turbid.
Nose:
Rich earthy camphor with a hint of Christmas plum pudding.
Palate:
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.
Finish:
The high viscosity brings the flavours around your mouth and leaves you with a complex finish balancing spice and fruit.
500ml Mirto (Summer Release)
A$65.00
Sold out
Summer 2020 sees the 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.
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.
Colour:
Deep purple and hazy from the combination of natural ingredients.
Nose:
The unmistakable bitter aromatic tone of myrtle berry, with a subtle undertone of bush honey.
Palate:
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.
Finish:
With extreme viscosity, the hearty bush honey coats your mouth and takes over the aftertaste.