眾所周知，澳洲白人是英國流放囚徒後裔，當然會繼承英國飲酒文化。現今，澳洲歐裔白人佔57%、大洋洲土著佔34%，意想不到的是，據世衛統計，澳洲人均酒精消耗比很多歐洲國家更高！澳洲也有走一圈文化 shout，同枱其中一人叫酒，其他人也要叫下一輪。
澳洲出口葡萄酒蜚聲國際，例如，奔富從南澳省起家，現在變成和酩悅一樣的全球生產，在中美法國生產當地葡萄酒；此外滿天星、Torbreck RunRig等小酒莊也得到RP100。在澳洲國內，葡萄酒也是人們飲用最多的，達到33%，之後是啤酒，佔市場19%，科士打、VB 在外國也為人所知。烈酒市場則佔16%，名 牌？或許昆士蘭州的 Bundaberg rum……
澳洲是全球第六大國土面積，氣候由近赤道的北澳區、昆士蘭州至受南極寒流影響的塔斯馬尼亞州，地形有近沙漠至大分水嶺 Great Dividing Range 的高地，所以生產不同穀類、香草、草本植物，從而造出不同類型烈酒，反映不同風土。例如清冽的塔斯馬尼亞單一麥芽威士忌、花香突出的阿得雷德氈酒，加上澳洲移民來自全球，絕對的新世界釀酒國，沒有「祖傳」包袱，所以澳洲烈酒風格百花齊放，零舍有趣！
為推廣南澳省烈酒，該省商務專員在蘭桂坊酒吧以歡樂時光，邀請媒體試其烈酒及雞尾酒，以下聊聊其中數家。
第一家 Prohibition，它位處南澳首府阿得雷德CBD地段，2015年才成立，已奪300多個大小獎項，賣點是名叫 Mary 的壺式蒸餾器。它的核心產品是氈酒，葡萄酒大省，自然地用葡萄酒蒸餾的中性烈酒作基酒，加 Riverland 的柑橘果類、杜松子、夏威夷果仁、雲呢拿，釀出宜淨飲的倫敦乾冽風，甚至有款紅色的 Field Blend Shiraz Gin，由切拉子葡萄浸出。澳洲咖啡文化獨樹一幟，Prohibition 也用哥侖比亞、埃塞俄比亞豆冷萃造一款絲滑口感的咖啡利口酒。
第二家 Seven Seasons，它自詡是舊世界的新口味，滿滿的故事。由北澳區少數民族 Larrakia 人創立，奉行他們的 Gulumoerrgin 曆法，分開七個季節。此酒莊頗有中國少數民族特色，它的「風季」系氈酒用蟲造酒！由 boobialla (一款杜松子，帶甜味)、士多啤梨膠、綠螞蟻浸泡，大膽一試，發覺仍是柑橘風格，G&T兌湯力水不會太驚嚇。它另有 paperbark whisky，在「重露水」季節，Larrakia 人常鑽木驅寒氣，帶來這支富紙皮及蜂蜜味的四年陳威士忌。
第三家麥克拉倫谷蒸餾廠 MVD，多元產品，當晚主推1980年代前流行的加烈葡萄酒，有澳洲最傳統的麝香葡萄 Muscat 及近代的切拉子，沒波特酒般勁甜，前者葡萄乾，後者朱古力味突出，18度酒精，微凍下隨意淨飲，不講究但舒服，可當重口味人的酒吧飲料。
篇幅所限，從略了 Pluto、Twenty Third Street、Applewood，用它們製的雞尾酒，易飲好飲，正合歡樂時光。
White Australians, primarily descendants of British convicts, have inherited British drinking customs. Currently, 57% of Australians are of European descent, and 34% are Indigenous. Surprisingly, WHO data shows Australia’s per capita alcohol consumption exceeds that of many European countries! Australian drinking culture includes the “shout” tradition, where if one person pays for a round of drinks, others are expected to pay for the next.
Australian wine exports are renowned worldwide. For example, Penfolds, which originated in South Australia, has become a global producer on a par with Moët et Chandon, producing local wines in China, the US, and France. Furthermore, smaller wineries such as Clarendon Hills Astralis and Torbreck RunRig have also achieved RP100. Within Australia, wine is the most widely consumed alcoholic beverage, accounting for 33% of the market, followed by beer at 19%. Brands such as Foster and VB are also well known overseas. The spirits market makes up 16% —is there a famous brand? Maybe Bundaberg Rum from Queensland…
Australia ranks as the sixth-largest country worldwide by area. Its climate ranges from the near-equatorial zones in the Northern Territory and Queensland to Tasmania, where Antarctic cold currents influence the weather. The land varies from nearly desert conditions to the highlands of the Great Dividing Range, enabling the cultivation of many grains, spices, and herbs. The various terroirs showcase unique flavors, such as the crisp Tasmanian single malt whisky and the floral Adelaide gin. With immigrants from around the globe, Australia stands as a genuine “New World” spirits producer, free from traditional constraints, resulting in a diverse range of styles. Fascinating? Certainly!
To promote South Australian spirits, the state’s trade commissioner recently held a happy hour at a Lan Kwai Fong bar, where media guests sampled various spirits and cocktails. Here are some highlights:
The first is Prohibition, located in the CBD of Adelaide, the capital of South Australia. Merely founded in 2015, it has already picked up more than 300 awards, both major and minor, and its claim to fame is a pot still named Mary. Its core product is gin. As South Australia is a major wine-producing region, Prohibition naturally uses neutral spirit distilled from wine as its base, then incorporates Riverland citrus, juniper berries, macadamia nuts, and vanilla to craft a London Dry-style gin that is perfect for sipping neat. There is even a crimson Field Blend Shiraz Gin, made by macerating Shiraz grapes. In a country with a distinctive coffee culture, it is no surprise that Prohibition also cold-brews Colombian and Ethiopian beans to make a coffee liqueur with a silky mouthfeel.
Next, we have Seven Seasons, which markets itself as “the old world’s new flavours” and is rich in stories. Founded by Larrakia people, an Indigenous group from Northern Territory, it follows their Gulumoerrgin calendar, which divides the year into seven seasons. There’s something reminiscent of Chinese ethnic minorities about this distillery: its “Windy Season” gin is made with insects. Boobialla (native sweet juniper), along with strawberry gum and green ants, is steeped to create bold flavors. Give it a try, and you’ll find it’s still mostly citrusy. Even a G&T isn’t as intimidating as it sounds. They also produce a paperbark whisky. During the “Heavy Dew” season, the Larrakian people traditionally drilled through wood to ward off the cold, and this practice inspired a four-year-old whisky rich in paperbark and honey notes.
The third producer, McLaren Vale Distillery (MVD), which offers a broad range of products. That evening, the focus was on fortified wines popular before the 1980s, showcasing Australia’s classic Muscat and a more modern Shiraz. These drinks are less sweet compared to Port; the former leans into raisin flavors, while the latter highlights chocolate notes. At 18% alcohol, these unpretentious yet satisfying drinks are easy to enjoy slightly chilled or neat and ideal for bar goers who like bolder flavours.
Due to space, we can’t cover Pluto, Twenty Third Street, or Applewood. However, the cocktails using their spirits are approachable and very drinkable, perfect for happy hour.
