Bass & Flinders Noble Stranger

This Members Extra is something we’ve not done before – a Brandy! And not just any brandy – but a dual gold-medal winning Australian brandy from a distillery that has perfected grape to glass.

We are super proud to release the incredible pedigree that is the Bass & Flinders Noble Stranger! Distilled in small batches on the beautiful Mornington Peninsula, this Brandy carries the rich, creamy, ripe aromas of Victorian chardonnay grapes.

‘But why?’ you may ask. Well, firstly we’ve had a few members mention to us this particular brandy, and also a few more ask about brandy in general. Secondly – the distiller & owner of Bass & Flinders – Holly Klintworth – is also the President of the Australian Distillers Association (ADA). The ADA held its annual conference last week [as I write this] and we thought it a good opportunity to let our members know a little about what the ADA does since it plays a big part in our business and the products we release.

So… Brandy? For the complete beginner, Brandy comes from the Dutch word brandewijn, meaning “burned wine.” Brandy is a type of liquor made from fermented fruit juice, typically fermented grape juice. Brandy can also be made from apricots, apples, and cherries. Bass & Flinders refer to their method, or ethos as their “Méthode Eau de Vie” which is more than ‘just’ a technical process. It’s their philosophy, their craft, and their promise to deliver authenticity, quality and connection in every bottle. This is distilling with purpose — and it all begins with the grape.

Bass & Flinders work hand in hand with their winemakers to ensure their base product is perfect for distillation – it’s not ‘just’ about distilling table wine.

The Noble Stranger is made from a fermented 100% chardonnay grape wash. It is made from a blend of barrels between two and six years old to maintain a consistent product, and bottled at 40%abv.

Holly Klintworth is a second-generation distiller. Her dad, Wayne, set up the distillery in 2009 (the first on the Mornington Peninsula), and Holly took over the reins (as both distiller and managing director) in 2016. Her spirits have taken gold medals in the worlds most recognised awards both at home and abroad (the Noble Stranger winning two gold medals so far)

Holly also happens to be the President of the Australian Distillers Association (ADA). The annual ADA conference was just held on the Gold Coast in QLD a week ago. We thought this would be a great opportunity to let our members know a little about what goes on at the ‘industry level’, so here’s the skinny!

The Australian Distillers Association (ADA) is a member-based peak industry body for Australian craft distillers and was founded in 2004. The ADA has undergone significant growth in recent years and expects this growth to continue – both in the number of distillers we represent, and the complexities that members will face.

The ADA membership represents more than 95% of the volume of craft spirit produced in Australia. There are now 700 distilleries across Australia from Darwin to Devonport and from Margaret River to Manly – a marked increase since 2014, when Australia had just 28 distilleries.

The industry directly supports 5,700 manufacturing jobs and supports a further 100,000 jobs throughout the supply chain, from primary producers to the hospitality and tourism sectors. Significantly, nearly 50% of these businesses are in rural and regional areas, bringing important economic benefits to these communities.

The Australian Distillers Association acts as the national voice on behalf of craft spirits producers across Australia and regularly produces submissions to Government and policy guidance for their members, along with national distilling training programs, safety training courses, and other member-services to support the safe and sustainable growth and development of craft distillers and the industry as a whole. The ADA is also a subscriber to industry bodies such as ABAC and Drink Wise to promote responsible consumption and enjoyment of Australian craft spirits.

Nose: A lovely herbaceousness, with big floral aromas and some vanilla as well. Big difference for me between this and whisky is the lack of the malty, earthy notes whilst lighter notes seem to dominate.

Palate: Deliciously creamy mouthfeel with a huge ‘kapow’ of fruity notes. There’s a big biscuit spice flavour here too, yet without the biscuit-ey notes that we’re used to accompanying those flavours in a single malt.

Finish: No surprises – just a long, very pleasant fade-out with those big fruity notes rolling around vanilla pods and spring flowers in the morning.

For me, brandy sits on my palate somewhere between spirit and liqueur. Even though this has no added sugar (or anything, for that matter), the mouthfeel and sweetness is similar to a dosed liqueur. The lack of ‘biscuit-y’ notes (compared to malt whisky) is also interesting and allows a closer investigation of those ‘topside’ floral and herbaceous characteristics that I, myself, do love. Definitely worth siting over a dram or three – if only for educational purposes of course!

Bass & Flinders is a family owned and operated distillery based on the Mornington Peninsula and was founded back in 2009 as a passion project, beginning from the most humble of beginnings — a tiny tin shed nestled at the back of a winery in Red Hill. Born from a deep appreciation for the natural beauty of the Mornington Peninsula and a fascination with the craft of distillation, our journey started with a bold ambition: to create fine brandies and grape-based spirits that spoke of place and provenance.

At the time, no one else was making spirits on the Mornington Peninsula. We saw this not just as a challenge, but as a rare opportunity — to transform local wine into something new, to bring value to our region in a unique and meaningful way. With a focus on aged spirits, such as our signature Ochre Fine Brandy inspired by the great eaux-de-vie of France, we set out to craft products that honoured traditional methods while expressing the distinct character of our local landscape and modern flavours of Australia.

What makes our approach truly unique is our unwavering commitment to creating our own eau de vie — grape-based spirit — from grape to glass, which is used across our entire portfolio of spirits – gins, brandies and liqueurs. Since we were a distillery founded on the dream of creating fine Australia brandy, we applied this brandy distillation approach to our entire ethos at Bass & Flinders Distillery. It’s a rare and labour-intensive process, but it’s the very soul of our craft. The result is a spirit with depth, nuance, and a silky texture that elevates every expression in our range, vintage to vintage.
From the moment the grapes are picked from the vine, we maintain full control over every element of the process. We work hand-in-hand with our winemaker to monitor ripeness, sugar levels, acidity and pH — carefully balancing each factor to produce a wine that’s perfect for distillation – as distinct from simply distilling table wine. We adapt with the vintage and the vineyard, in tune with the microclimate, soil and rhythm of the seasons — the terroir — that gives each harvest its unique identity.

The eau de vie we create captures all of that. Distilled in small batches at our Dromana distillery, this spirit carries the rich, creamy, ripe aromas of Victorian chardonnay grapes — a living expression of the land and the vintage. It adds complexity, mouthfeel and vibrant character to all of our spirits.