Vintage Cellars

Meet A New Gen Of Better-for-the-Earth Booze

In 2024, we bring our own bags to the supermarket, ask how far those out-of-season tomatoes have travelled, and buy tuna that was caught using the pole and line method. Yet how often do we pause to investigate the vodka in our dirty martini?

Happily, there’s a new gen of distillers finding a better way. From partnering with local farmers, to using alternative sources of energy and sustainable packaging, conscious choices are becoming increasingly common in the industry (and we’re so here for it).

Here, we meet the makers – and their best selling booze – taking steps to make drinking more delicious and sustainable.

Bass & Flinders Limoncello

With a focus on sustainable practices and local provenance, this Mornington Peninsula-based distillery uses locally foraged Victorian lemons in their refreshing and zesty Limoncello (the distillery’s very first handcrafted spirit made using a traditional Italian family recipe). 

Yangarra Estate Vineyard Shiraz

Having removed all synthetic herbicides, pesticides and fertilisers from their estate vineyard, The Yangarra team has promoted biodiversity in their local area and created a shiraz that is brimming with intense dark plum, liquorice and blackberry flavours.

Local Brewing Surplus Nectarine Hazy Pale Can 375mL

The fourth release in their Surplus Series – Local Brewing Co.’s range of beers which uses both excess fruit and leftover bread in the brewing process – this lush and bright beer is made using nectarines that farmers have deemed too small, blemished or damaged to sell, saving them from becoming landfill.