Australia's first dedicated absinthe distillery, running since 2012 on a farm in the Central Tablelands, where the distiller grows every botanical himself, wormwood alongside native aniseed and lemon myrtle. Nothing is bought in: the base spirit is pot-distilled five times through copper and hand-formed silver before the absinthe goes through a sixth. A decade of growing agave from seed has lately yielded Vivipara, a pit-roasted agave spirit whose first release ran to 45 bottles.
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