The innovation continues at Never Never Distilling Co, with the release of Australian Absinthe, which has been developed for Van Gogh Alive, to mark the start of Never Never being the official spirits partner of the multi-sensory art experience.
The Never Never Distilling Co Australian Absinthe uses a unique blend of contemporary and traditional botanicals, including the ‘Holy Trinity’ of absinthe; wormwood, sweet fennel, and green anise, as well as lemon balm, aniseed, and hyssop.
And Never Never Co-Founder and Brand Director Sean Baxter, said the company jumped at the opportunity to be part of Van Gogh Alive.
“It’s not every day you get to collaborate with one of the most influential Western artists of the 19th century. When I first stepped through the doors of the exhibition, I was blown away by the scale of the spectacle. I was met with a sensory feast of mid 19th century classical music, accompanied by excerpts from Van Gogh’s personal diary and floor-to-ceiling projections of his famous work. It was one of the most impressive examples of immersive artistry I’ve had the pleasure of witnessing.
“We’re passionate about creating memorable flavour experiences for every occasion. To create them surrounded by such an incredible art exhibition is flavour at another level.”
Visitors to the experience in Perth, Newcastle and Sydney will have the opportunity to enjoy a G&T or cocktail made with the brand’s award-winning Triple Juniper Gin, recently named Best London Dry at this year’s World Gin Awards.
“What better way to experience Absinthe for the first time than under the brilliant lights of ‘The Starry Night,’” says Sean.
“We are so excited about the launching of this collaboration between Never Never Distilling Co. Authentic absinthe and world class gin fit so perfectly into the immersive world of Van Gogh we have created. Our customers will be transported into the 19th century and be able to drink a cocktail or a one of a kind absinthe, traditionally prepared with a hand blown crystal absinthe fountain, while sitting in a three dimensional re-creation of Van Gogh’s Café Terrace at Night painting,” says Van Gogh Alive Food & Beverage Manager, Chris Carter.
The Australian Absinthe tasting notes state, “The first thing you notice is the brightness of the anise character, with fresh lemon balm and aromatic fennel immediately jumping out of the glass. The flavour is vibrant, driven by lashing of green anise and aniseed. When you add chilled water and a sugar cube as per tradition, the resulting opaque spirit takes on an unctuous mouthfeel, the dances between Allen’s Black Cats and Bertie Basset liquorice Allsorts”.
Sean also said the Absinthe does not have the same intense green colour as others on the market, and this is a result of how it has been made.
“The colour of the absinthe is all natural and comes from the steeping process not artificial dyes,” he said. “As is the case with many traditional absinth, the colour of the spirit will change overtime from pale green to light yellow.”
The 55 per cent ABV spirit will be served exclusively over the bar at the exhibition, served traditionally using antique Absinthe fountains. However, Never Never will make a very small quantity of absinthe available to subscribers of their mailing list on Sunday May 22.
“Whenever we create these types of special, limited release products, we want to make sure that those who love our brand and what we do, also have the opportunity to try them for themselves. That’s why we’re dropping a small batch of bottles through our mailing list at 1:30pm AEST on Sunday the 22nd. Subscribers will receive an access link via email and those quick enough to snap up a bottle can purchase it there. I’d like to think if Van Gogh was alive and well today he’d approve of the Absinthe we have made in his honour,” says Sean.
