C’EST UN SACRILEGE!
At VHS Wines in South Australia, they are breaking all the rules of wine by throwing local botanicals in with their grapes to ferment. Purists would argue the result isn’t wine, but they’d still be in for an outrageously aromatic tasting experience. Over at Non in Melbourne, they use a combination of different fruits, spices and minerals to create a non-alcoholic hybrid that sits somewhere between wine and gin. Similarly in Sydney, Wildflower Brewing works with foraged natives as a base for one-of-a-kind brews. These are just a few of the liquid vanguards eschewing rules to broaden our drinking spectrums.
Drinks, akin to most things in life, fall victim to constructs that define how they are categorised and, in turn, imbibed. In some ways, modern marketing is to blame; gone are the days of travelling to a single market to speak to vendors about
