Kumquatcello
We love the flavour that’s imparted when we hand pick fruit directly from trees in the gardens of friends and family. We know the fruit is organic and it’s picked when the fruit's perfectly ripened for our purpose. You’ll certainly taste this special quality in our limited edition Kumquatcello.
It started with Kumquats harvested as the fruit ripened on family trees in the Adelaide Hills last May. The whole fruit was macerated in a pure grape spirit for six months. The Kumquats, smaller and more fragrant than most other citrus fruit, slowly released their incredibly intense perfume, oils and juices. The result is this superb Kumquatcello, which has slightly more tropical notes than our Limoncello; the flavours are reminiscent of guava and quince. On the palate it explodes like sherbet lollies - orange candy and fizzy soda; this liqueur sits halfway between a zingy fresh Limoncello and a Triple Sec (or Orange Liqueur).
There are so many ways to serve it. In any cocktail where triple sec or Cointreau or even Grand Marnier is called for. In cocktails where sugar syrup is required…Mojitos, Margaritas, Sours. In classics such as a Spritz or a Gin and Tonic. And of course, not least, on its own, chilled and straight up.
Salute.
Available in:
500ml bottle
(Est Alc/Vol 20%)
Product of South Australia
⍞ 80 hand filled, labelled, and numbered bottles
While you're here, scroll down for more on a premium whisky experience created for those who love to wander off the beaten track.
Maiden New Make Tasting Notes
700mL and 50% ABV
300 bottle limited release
After ageing for one month in selected Bourbon, Muscat and Apera Oak Barrels, this unique malt spirit shows the promise of the beautiful, rare whisky to come. Our Maiden New Make has been thieved from barrels containing this unique spirit, that has already begun to show notes of citrus, fresh-cut hay and bread dough on the nose. Sweet apricot nectar, Christmas cake spice, Gingernut biscuit, and a slight toastiness linger on the palate. Still full of youth, it has begun the journey of a rich, ageing spirit. In your guided tasting, Rose will have you tasting it neat, over a large cube of ice, and with selections of fresh citrus garnishes. She’ll also recommend how and where she uses it in place of any fine whisky in a number of classic whisky-based cocktails.
Technique
Malt Whisky creation traditionally starts with grain that is malted, mashed and fermented to create a beer wash. The wash is distilled into a spirit known as new make, which must age in barrel for at least two years to earn the title of whisky. A beer wash is akin to beer, but not the same. A finished beer is a more refined, complete beverage – something with carefully calibrated flavour. Beer wash is a raw material, with malt and yeast chosen to create a unique whisky. For Full Circle’s first whisky, Rose used Sparkke’s highly awarded Pale Ale in place of a beer wash. Distilling the hop-heavy brew twice, Rose had the opportunity to create a unique new make that is delicious now, and also full of promise. The fine oak barrels chosen (an ex-Bourbon barrel, an ex-Apera barrel and an ex-Muscat barrel) to support the aging process, held the Maiden New Make for 30 days before bottling.