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The Gospel

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The Gospel

Rye is the Gospel

It is widely believed that whiskey was first distilled for medicinal use by monks and apothecaries in Scotland and Ireland. The distillation of whiskey evolved as it moved from monastic to secular, as it did with the path of migration over hundreds of years.

Early Scotch-Irish settlers in the USA used rye to make whiskey because barley didn’t adapt to the North American climate. These conditions are also true for the dry climate of Australia, where we set out to reimagine this original American spirit using 100% Australian rye.

We use the proven techniques of the world’s most famous distilleries, coupled with the attention to detail that only a craftsman can offer, to create rye whiskey with passion, integrity, tradition and belief.

Whiskey is religion, rye is the gospel.

Our Products

Solera Rye

Our Solera Rye is made from 100% Australian Mallee Rye, grown in one of the driest regions of the driest country in the world. We use 100% rye mash - double distilled and then matured in Melbourne, Australia in a two-story tall bespoke Solera system; a combination of New American oak and Australian Wine Barrels.

Flavour notes: caramel and spice on the nose, creme caramel on the palette. Shoot it straight up, mix it in a Manhattan cocktail or with Dry Ginger Ale with a slice of orange.

Straight Rye Whiskey

The Gospel Straight Rye Whiskey is made from 100% Australian Mallee Rye, grown in one of the driest regions of the driest country in the world. We use 100% rye mash - double distilled and then aged for at least two years in new American Oak barrels in Melbourne, Australia.

Flavour notes: Full flavoured Rye, fresh baked rye bread on the nose, caramel and spice on the palette. Drink neat, on the rocks or as a great base to a Red Hook cocktail.

Our Drinks

Hot Flash

by Cosmo from Double Deuce Lounge

  • 30 ml The Gospel Solera Rye
  • 20 ml Cocchi Americano
  • 10 ml Campari
  • 1 dash Regan’s Orange Bitters
  • Lemon twist
Method

Add all ingredients in to stirring glass, ice, stir down until diluted to taste. Strain into Coupe glass.
Add twist as garnish.

Choir Boy

by Nick Tesar from Bar Liberty Melbourne

  • 30ml The Gospel Solera Rye
  • 20ml Marionette Apricot Brandy Liqueur
  • 10ml Tempus Fugit Gran Classico (gentian bitter)
Method

Stir with ice and strain into a cocktail glass.
Garnish with a lemon twist.

Bitter Truth

by Nathan Beasley from Byrdi Melbourne

  • 25ml The Gospel Solera Rye
  • 20ml J. Cartron Dark Cacao
  • 27.5ml Cynar
  • 5ml Fernet Branca
  • 3 drops Fee Bros Orange bitters
Method

Serve one: Combine ingredients together in a stirring glass over ice and dilute to taste. Strain into a chilled rocks glass over a large ice cube. Garnish with grated coffee bean through a micro plane onto the rock. This is a big, rich, aromatic serve for the big classic whiskey cocktail lovers out there.

Serve two: Combine ingredients together in a chilled highball glass, then fill with crushed ice. Swizzle/churn using a long bar spoon or chopstick until diluted to taste. Fill to the brim with crushed ice. Employ an eco-friendly straw and grated coffee bean garnish. This serve shows off the dark cold drip coffee notes, changing texture, while being refreshingly bitter and invigorating.

Sinnerman

by Elise Godwin from Strange Co.

  • 20ml The Gospel Solera Rye
  • 20ml Lemon Juice
  • 20ml Cynar
  • 20ml Manzanilla Sherry
  • 1 Grapefruit Wedge
Method

Muddle Grapefruit wedge, shake all ingredients on ice. Double strain into small coupe.
Garnish with a grapefruit twist.

Word in the South

by Justin Croucher from Brooklyn Standard

  • 50ml The Gospel Solera Rye
  • 15ml Tempus Fugit Creme de Banana
  • 10ml Mr Blacks Amaro
  • 2 Dashes of Orange Bitters
Method

Stirred, served up in a mini coupette with an orange twist.

The Good Word

by Ollie Margan from Maybe Mae

  • 50ml The Gospel Solera Rye
  • 20ml Ginger/honey syrup
  • 20ml Lemon
  • 15ml Marionette Cassis
  • 45ml Soda
Method

In a Collins glass, place cassis, followed by ice. Shake whiskey, ginger, lemon. Strain over ice, top with soda. Agitate cassis with a bar spoon.
Garnish with a picked piece of crystallised ginger

The Distillery

The Team

The Gospel

Swipe to view

Rye is the Gospel

It is widely believed that whiskey was first distilled for medicinal use by monks and apothecaries in Scotland and Ireland. The distillation of whiskey evolved as it moved from monastic to secular, as it did with the path of migration over hundreds of years.

Early Scotch-Irish settlers in the USA used rye to make whiskey because barley didn’t adapt to the North American climate. These conditions are also true for the dry climate of Australia, where we set out to reimagine this original American spirit using 100% Australian rye.

We use the proven techniques of the world’s most famous distilleries, coupled with the attention to detail that only a craftsman can offer, to create rye whiskey with passion, integrity, tradition and belief.

Whiskey is religion, rye is the gospel.

Our Products

Solera Rye

Our Solera Rye is made from 100% Australian Mallee Rye, grown in one of the driest regions of the driest country in the world. We use 100% rye mash - double distilled and then matured in Melbourne, Australia in a two-story tall bespoke Solera system; a combination of New American oak and Australian Wine Barrels.

Flavour notes: caramel and spice on the nose, creme caramel on the palette. Shoot it straight up, mix it in a Manhattan cocktail or with Dry Ginger Ale with a slice of orange.

Straight Rye Whiskey

The Gospel Straight Rye Whiskey is made from 100% Australian Mallee Rye, grown in one of the driest regions of the driest country in the world. We use 100% rye mash - double distilled and then aged for at least two years in new American Oak barrels in Melbourne, Australia.

Flavour notes: Full flavoured Rye, fresh baked rye bread on the nose, caramel and spice on the palette. Drink neat, on the rocks or as a great base to a Red Hook cocktail.

Our Drinks

Hot Flash

by Cosmo from Double Deuce Lounge

Ingredients
  • 30 ml The Gospel Solera Rye
  • 20 ml Cocchi Americano
  • 10 ml Campari
  • 1 dash Regan’s Orange Bitters
  • Lemon twist
Method

Add all ingredients in to stirring glass, ice, stir down until diluted to taste. Strain into Coupe glass. Add twist as garnish.

Choir Boy

by Nick Tesar from Bar Liberty Melbourne

Ingredients
  • 30ml The Gospel Solera Rye
  • 20ml Marionette Apricot Brandy Liqueur
  • 10ml Tempus Fugit Gran Classico (gentian bitter)
Method

Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.

Bitter Truth

by Nathan Beasley from Byrdi Melbourne

Ingredients
  • 25ml The Gospel Solera Rye
  • 20ml J. Cartron Dark Cacao
  • 27.5ml Cynar
  • 5ml Fernet Branca
  • 3 drops Fee Bros Orange bitters
Method

Serve one: Combine ingredients together in a stirring glass over ice and dilute to taste. Strain into a chilled rocks glass over a large ice cube. Garnish with grated coffee bean through a micro plane onto the rock. This is a big, rich, aromatic serve for the big classic whiskey cocktail lovers out there.

Serve two: Combine ingredients together in a chilled highball glass, then fill with crushed ice. Swizzle/churn using a long bar spoon or chopstick until diluted to taste. Fill to the brim with crushed ice. Employ an eco-friendly straw and grated coffee bean garnish. This serve shows off the dark cold drip coffee notes, changing texture, while being refreshingly bitter and invigorating.

Sinnerman

by Elise Godwin from Strange Co.

  • 20ml The Gospel Solera Rye
  • 20ml Lemon Juice
  • 20ml Cynar
  • 20ml Manzanilla Sherry
  • 1 Grapefruit Wedge
Method

Muddle Grapefruit wedge, shake all ingredients on ice. Double strain into small coupe. Garnish with a grapefruit twist.

Word in the South

by Justin Croucher from Brooklyn Standard

  • 50ml The Gospel Solera Rye
  • 15ml Tempus Fugit Creme de Banana
  • 10ml Mr Blacks Amaro
  • 2 Dashes of Orange Bitters
Method

Stirred, served up in a mini coupette with an orange twist.

The Good Word

by Ollie Margan from Maybe Mae

  • 50ml The Gospel Solera Rye
  • 20ml Ginger/honey syrup
  • 20ml Lemon
  • 15ml Marionette Cassis
  • 45ml Soda
Method

In a Collins glass, place cassis, followed by ice. Shake whiskey, ginger, lemon. Strain over ice, top with soda. Agitate cassis with a bar spoon. Garnish with a picked piece of crystallised ginger

The Distillery

The Team

The Gospel

Swipe to view

Rye is the Gospel

It is widely believed that whiskey was first distilled for medicinal use by monks and apothecaries in Scotland and Ireland. The distillation of whiskey evolved as it moved from monastic to secular, as it did with the path of migration over hundreds of years.

Early Scotch-Irish settlers in the USA used rye to make whiskey because barley didn’t adapt to the North American climate. These conditions are also true for the dry climate of Australia, where we set out to reimagine this original American spirit using 100% Australian rye.

We use the proven techniques of the world’s most famous distilleries, coupled with the attention to detail that only a craftsman can offer, to create rye whiskey with passion, integrity, tradition and belief.

Whiskey is religion, rye is the gospel.

Our Products

Solera Rye

Our Solera Rye is made from 100% Australian Mallee Rye, grown in one of the driest regions of the driest country in the world. We use 100% rye mash - double distilled and then matured in Melbourne, Australia in a two-story tall bespoke Solera system; a combination of New American oak and Australian Wine Barrels.

Flavour notes: caramel and spice on the nose, creme caramel on the palette. Shoot it straight up, mix it in a Manhattan cocktail or with Dry Ginger Ale with a slice of orange.

Straight Rye Whiskey

The Gospel Straight Rye Whiskey is made from 100% Australian Mallee Rye, grown in one of the driest regions of the driest country in the world. We use 100% rye mash - double distilled and then aged for at least two years in new American Oak barrels in Melbourne, Australia.

Flavour notes: Full flavoured Rye, fresh baked rye bread on the nose, caramel and spice on the palette. Drink neat, on the rocks or as a great base to a Red Hook cocktail.

Our Drinks

Hot Flash

by Cosmo from Double Deuce Lounge

Ingredients
  • 30 ml The Gospel Solera Rye
  • 20 ml Cocchi Americano
  • 10 ml Campari
  • 1 dash Regan’s Orange Bitters
  • Lemon twist
Method

Add all ingredients in to stirring glass, ice, stir down until diluted to taste. Strain into Coupe glass. Add twist as garnish.

Choir Boy

by Nick Tesar from Bar Liberty Melbourne

Ingredients
  • 30ml The Gospel Solera Rye
  • 20ml Marionette Apricot Brandy Liqueur
  • 10ml Tempus Fugit Gran Classico (gentian bitter)
Method

Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.

Bitter Truth

by Nathan Beasley from Byrdi Melbourne

Ingredients
  • 25ml The Gospel Solera Rye
  • 20ml J. Cartron Dark Cacao
  • 27.5ml Cynar
  • 5ml Fernet Branca
  • 3 drops Fee Bros Orange bitters
Method

Serve one: Combine ingredients together in a stirring glass over ice and dilute to taste. Strain into a chilled rocks glass over a large ice cube. Garnish with grated coffee bean through a micro plane onto the rock. This is a big, rich, aromatic serve for the big classic whiskey cocktail lovers out there.

Serve two: Combine ingredients together in a chilled highball glass, then fill with crushed ice. Swizzle/churn using a long bar spoon or chopstick until diluted to taste. Fill to the brim with crushed ice. Employ an eco-friendly straw and grated coffee bean garnish. This serve shows off the dark cold drip coffee notes, changing texture, while being refreshingly bitter and invigorating.

Sinnerman

by Elise Godwin from Strange Co.

  • 20ml The Gospel Solera Rye
  • 20ml Lemon Juice
  • 20ml Cynar
  • 20ml Manzanilla Sherry
  • 1 Grapefruit Wedge
Method

Muddle Grapefruit wedge, shake all ingredients on ice. Double strain into small coupe. Garnish with a grapefruit twist.

Word in the South

by Justin Croucher from Brooklyn Standard

  • 50ml The Gospel Solera Rye
  • 15ml Tempus Fugit Creme de Banana
  • 10ml Mr Blacks Amaro
  • 2 Dashes of Orange Bitters
Method

Stirred, served up in a mini coupette with an orange twist.

The Good Word

by Ollie Margan from Maybe Mae

  • 50ml The Gospel Solera Rye
  • 20ml Ginger/honey syrup
  • 20ml Lemon
  • 15ml Marionette Cassis
  • 45ml Soda
Method

In a Collins glass, place cassis, followed by ice. Shake whiskey, ginger, lemon. Strain over ice, top with soda. Agitate cassis with a bar spoon. Garnish with a picked piece of crystallised ginger

The Distillery

The Team