S Haslam
The parents of Cape Byron Distillery CEO Eddie Brook established the original macadamia farm that you can see from the distillery at St Helena, above Byron.
The nuts go into Brookfarm’s muesli and other, even more exciting products, such as the Brookie’s Mac macadamia and wattle-seed liqueur. This award-winning liqueur tastes great on ice or on ice-cream, but I prefer the barrel-aged version, aged in ex-bourbon barrels, which has darker and more complex flavours; it isn’t always available in bottle shops – I buy it from the distillery.
Then, to make the whole macadamia journey even better, they’ve finished a small batch of their well-known whisky in these seasoned liqueur casks – after four years they have just 550 bottles now at 45 per cent ABV. The resulting whisky has a distinct character, more of a milk chocolate, cereal sweetness and a buttery macadamia palate – apparently!
Try if for yourself from April 29. It’s a world first, and it’s available at select retailers, from the distillery, or online from www.capebyrondistillery.com.
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