Six Beverages to Drink If You're Keen to Support Local Winemakers, Brewers and Distillers

Hoppy and full of flavour, IPAs date back to the mid-19th century. Modus Operandi’s version doesn’t boast quite that lengthy a history — the northern beaches brewery opened in 2012 itself — but it’s a fine addition to the fold. An American-style tipple that has picked up both awards and a hefty following, the Sonic Prayer IPA started as a limited-edition brew; however it has now firmly found its place among Modus’ year-round core range. That’s great news if you’re looking for a malty beer with a hint of citrus, peach, passionfruit, stone fruit and pine, and if you’re a fan of Mona Vale-based outfit. When it comes to the latter in general, this brewery takes its US influences seriously — even flying in live yeast from America to use in its beers.

Support local makers like Modus Operandi by picking up a four-pack — or a carton — at BWS.

It’s distilled in a rainforest, and it features native botanicals foraged from said rainforest. Yes, that’s enough to make Brookie’s Dry Gin stand out. A hit since first appearing on the scene back in 2016, Brookie’s is made from 25 botanicals — 17 of which stem from its Northern Rivers surroundings, such as Byron sunrise finger limes, native river mint and native raspberry. This is the gin to drink when you want to feel like you’ve made the journey to Byron Bay, where Cape Byron Distillery is unsurprisingly located, but can’t actually head out of town at the moment. A labour of love for co-founder Eddie Brook, the distillery is actually part of his family property in Byron Bay’s hinterland, where he grew up.

Support local makers like Cape Byron Distillery by picking up a bottle at BWS.

The Hunter Valley and wine go hand in hand, as any NSW resident with even a passing interest in the latter knows. Any Aussie in general is well aware, too, for that matter. So many vineyards, so many drops to choose from, so many places to start. Our pick: Allandale Winery’s verdelho. Named for the Portuguese grape, it’s a particularly fruity white. And, as made with Aussie grapes, it’s known for an intense but clean taste. If you’re interested in the technical side, Allandale’s verdelho is cold-fermented in stainless steel, using specially selected yeast, all at its four-decade-old winery in the Lovedale area.

Support local makers like Allandale Winery by picking up a bottle at BWS.

If you happen to start humming to yourself while you’re drinking Batch Brewing Company’s Pash the Magic Dragon Sour, that’s completely understandable. But this tart brew has more going for it than just a stellar name that harks back to the 60s folk tune you’ll now have stuck in your head for the next few days. Crisp but sweet, the fruited ale features both passionfruit and dragon fruit — and, like all top-notch beers, your tastebuds won’t forget it in a hurry. That’s Batch’s approach overall, with the Marrickville brewery run by Andrew Fineran and Chris Sidwa, who are fond of experimenting with flavours while whipping up its handcrafted brews in the traditional, batch-by-batch fashion.

Support local makers like Batch Brewing Company by picking up a four-pack — or a carton — at BWS.

Founded by obstetrician and fertility specialist Toby Angstmann, Canberra’s Underground Spirits was brought into this world with a “life’s too short” mentality. Even when you’re a well-regarded doctor, life is clearly too short not to pursue your dream of making spirits. Angstmann has transported some of his medical skills to his new business, too — which is where the brand’s impurity-removing cryofiltration process was born. The result: smooth tipples that go down easily, as anyone who tries Underground Spirits’ caramel vodka discovers. Of course, the very concept of caramel vodka was always going to tempt tastebuds. How could it not? Think warm, sweet, creamy and buttery, and the kind of spirit you’ll want several sips of.

Support local makers like Underground Spirits by picking up a bottle at BWS.

When Lerida Estate first planted its vineyard back in 1997 — taking over almost 20 acres beneath the ACT’s Lake George range — it did so with a firm aim in mind: making an outstanding pinot noir. More than two decades later, the Canberra District winery has more than a few drops to its name, and a sizeable range of varieties. It’s also home to an onsite cafe, should you be in the area. But, back to the vino, which you can enjoy without making the trip down south. Alongside an array of well-known tipples, Lerida Estate makes a mean tempranillo, using the full-bodied black grape variety that’s native to Spain. Expect the scent of cherry, a fruity taste and a weighty feel on the palate, all as part of a red wine that goes well with just about anything.

Support local makers like Lerida Estate by picking up a bottle at BWS.