Carl Angove travelled to Renmark in South Australia's Riverland in 1910 to found the region's first winery and distillery, using local table grapes for a clean spirit destined for fortified wine. Ron Haselgrove joined in 1925 after studying in Bordeaux and Cognac, and the pairing of Angove's ambition with Haselgrove's Cognac training produced St Agnes Brandy, still made on the original 1910 H. Jennings copper pot stills, Australia's oldest continually operating craft distillery. A century of barrels rest in the vast timber Barrel Halls on Bookmark Avenue, which visitors can walk through on a guided tour before tasting the brandy alongside Camborne Single Malt Whisky and Blind Tiger Organic Gin, later additions to a range built almost entirely around aged spirit. The distillery door opens daily for tastings, with tours running most mornings. Five generations into the Angove family's ownership, it is one of the few Australian spirit producers where the equipment predates federation.