666 Wattleseed Coffee Flavoured Vodka (700ml)

Vodka production is not a foreign concept in Tasmania, with almost all current whisky distilleries producing the adaptable spirit in order to maintain cash flow while their whisky matures. Many with great success. And why not? Tasmania boasts some of the cleanest air and purest water in the world, the latter being essential for any successful vodka. Add some of the best brewing barley to the mix and it will come as no surprise why 666 Vodka was conceived. It was a gold medal winner at the 2010 San Francisco world spirits competition, the first Australian Vodka to win this award. It's created from 100% Tasmanian barley, triple distilled in copper pot stills and charcoal filtered to rid of any impurities and finally cut down to 40% ABV with rainwater collected from Cape Grim.

The brand has recently combined efforts with a champion barista - Matt Perger of Melbourne’s St Ali Coffee Roasters.

“The combination of coffee and alcohol have so much potential for a delicious relationship but things often go awry,” said Perger. “The infusion of coffee into vodka is one of these moments when flavour doesn’t always live up to expectations. Vodka, and its high alcohol content, is an especially virile solvent. That is, it’s very good at stripping flavour out of other ingredients. When introduced to coffee, it can expose a lot of dry-distillate flavours that don’t usually appear when brewing with water. These flavours can be unpleasantly medicinal, quinic, ashy and burnt; none of which we want to see in our coffee vodka.”

“After many experiments and taste tests with 666 I can happily announce that we’ve been able to control the extraction of the coffee flavours to a point where we’re only getting the good stuff. A rich, chocolaty, fruity and lingering coffee flavour that sits happily alongside 666’s vodka without interfering or overpowering — a perfect sipper, mixer or accent to any drink.”