Remember when beer was beer and whiskey was just something you poured Coke into?
The alcohol industry (and my taste buds) has happily moved on since then.
Like the explosion of craft beer – IPA, XPA, NEIPA, the list goes on – which can be complicated for even the most seasoned drinker, craft spirits are aged in Australia.
Enter Limeburners whiskey and University gin.
Camera icon The labels are the creation of West Aussie master distiller Cameron Syme (pictured), who would be the first to admit that the choice between artisanal spirits can be overwhelming. Credit: David Biesse
The labels are the creation of West Aussie master distiller Cameron Syme, who would be the first to admit that the choice between craft spirits can be overwhelming.
But Syme wants quality spirits to be accessible, both to fans and those who have never drunk gin or whiskey and everyone in between.
Its newest venue, Limeburners & University in the Valley, brings its award-winning spirits just a stone’s throw from Perth and gives visitors a chance to learn more about the product and the distillation process through the gin and whiskey blend classes – where there is a lot to experience (especially for an export and cheap red wine drinker).
Camera IconGin blending at University in Margaret River. Credit: Included
During a tasting, I was worried I’d ruin a $300 bottle of whiskey by topping up my glass with water, but Syme put me at ease.
“You can think of whiskey as a liqueur… you can have it to your taste,” he said.
“It doesn’t hurt to add water…in fact, I encourage you to…it helps bring out the flavor.”
Camera Icon The restaurant space features new parquet floors, a freshly painted ceiling, and large French doors designed to draw attention to the garden where the botanicals used in University gin will grow. Credit: Included
The new location on Carlley Estate in Herne Hill, which Syme bought in December, is being renovated into a 200-seat place, restaurant, bar, cellar door, and party space. The opening marks the first whiskey on display in the region.
Syme has reused wine barrels from his new neighbors at John Kosovich, Talijancich, and Olive Farm Wines, which he says will add unique flavors to his whiskey and gin.
While the distillation still takes place in Albany for Limeburners and Margaret River for University, they will be on the menu in the new spot.
Camera IconBar Manager Sean Walker and his Outer Reef cocktail. Credit: Included
The site opening is scheduled for Friday, 10th June – ambitious as it was largely a construction site when we visited at the end of May – but the ‘open plan’ concept was clear.
Most importantly, the bar has been given a modern makeover, with ‘Kit Kat’ tiles and a smooth wooden worktop that incorporates parts of the old ceiling. It’s the perfect space for bar manager Sean Walker (formerly of Coogee Common and Santini Bar and Grill) to showcase the cocktail list that includes creations such as the experimental Outer Reef – made with Giniversity’s Indian Ocean Gin, orange and sage juices, plum and ginger ale.
The restaurant space features new parquet floors, a freshly painted ceiling, and large French doors designed to draw attention to the garden, where the botanicals used in University gin will grow.
“I’ve wanted to share my products in the city for a while, but we had to find the right space. Carlley Estate had the perfect location and structure to work with,” said Syme.
The food menu, spearheaded by executive chef Trevor McGill (formerly of Murin Murin and the Swan Yacht Club), and designed by consultant and renowned chef Stuart Laws, is completely gluten-free.
Syme downplayed the concept as a talking point, emphasizing that it wasn’t hard to make a full menu without gluten (except bread!).
“We all know someone who is gluten intolerant,” he said,
“We didn’t go out of our way to create a gluten-free menu.”
It offers classic shared dishes such as croquettes, meatballs, chicken wings, and pizza, as well as more filling options such as the pulled pork burger with a pickled slaw or the veggie burger.
And no trip to the Swan Valley is complete without a charcuterie board. Gourmet grazing platters of local seafood and cheeses will be available.
Camera icon Most importantly, the bar has had a modern makeover, with ‘Kit Kat’ tiles and a smooth wooden worktop that incorporates parts of the old ceiling. Credit: Included
The dessert menu features delights from Champagne and Gumboots – an exclusive gluten-free patisserie owned by baker Stacey Dadd, just half a mile away.
Save room for the lemon cheesecake with Botanical Gin, tonic gel, or a Limeburners Whiskey Pecan Pie.
The menu will start with shared plates for the first few weeks but will soon expand to full service, the venue said.
It opens seven days a week until 6 pm, with plans to open until midnight on Fridays and Saturdays shortly.
Camera IconThe lemon cheesecake with Botanical Gin and tonic gel. Credit: Included
Despite more than 180 awards and his recent induction into the Australian Whiskey Hall of Fame, Syme’s approach to business remains unpretentious and inclusive.
It’s reflected in the celiac-friendly food menu, spirit blending classes and Syme’s intention to source local produce and partner with nearby businesses. It is a place for everyone.
Limeburners & University in the Valley at 45 Hyem Road, Herne Hill, opens Friday, 10th June.
