Sarah Camerlengo – Brand Manager of 23rd Street Distillery – joins us for an interview.
In this interview, 23rd Street Distillery Brand Manager, Sarah Camerlengo discusses the brand’s foray into the Australian whisky market with an Australian single malt whisky and two ready-to-drink whisky products.
Sarah explains how their revived site in Renmark (South Australia) leverages a rich wine-making heritage to create whisky with a unique terroir.
Can you share the inspiration behind 23rd Street’s venture into the Australian Whisky market and the journey of bringing the project to fruition?
23rd Street Distillery’s historic site has stood its ground through the trials and seasons of more than a century. Its enduring walls encourage a bold spirit, driving our mission to create artful flavours. The distillery sits on the corner of 23rd Street in Renmark, South Australia. It began its life making wine using the bounty of the local fruit-growing region where Australia’s first co-operatively owned winery, Renmano, was formed. For almost 100 years they worked with local community and produce to create some of Australia’s best-loved wines and spirits.
After hard years of drought and Renmano’s departure in 2004, the site fell into disrepair. It lay dormant until 2014, when the property was purchased by the family-owned Bickford’s Group. After two full years of restoration, on the 23rd of September 2016 we opened as 23rd Street Distillery.
The three copper pot stills we use today are over 100 years old – like the site – and lovingly salvaged from local Australian wine regions. Just steps away, the barrel hall is fragrant with rich raisin and decades-old oak gently cradling our dark spirits – including our whiskies.
Tell me about the region. What makes the South Australian Riverland area an ideal location for maturing whisky – distinctly different from other regions – and how does the climate contribute to the unique flavour profile of 23rd Street Australian Whisky?
The South Australian Riverland area is ideal for maturing whisky due to its warm and dry conditions. This enhances the interaction between the whisky and the oak barrels they are matured in – resulting in complex, intensified flavours. Our use of locally sourced Australian barley – with a rich, sweet and savoury flavour profile – adds to this.
What motivated the decision to introduce a Whisky & Cola RTD – what data has driven the commercial decision to expand into the RTD market?
The decision to introduce a 23rd Street Australian Whisky & Cola RTD was based on data driven insights and consumer behaviour patterns we are seeing. Leveraging our extensive data from our existing RTD portfolio (in the light spirit space), we have seen a significant surge in consumer demand for convenient, high-quality RTD beverages – the RTD category being one of the fastest growing categories in the alcohol market (also growing faster than spirit, wine and beer) signalling a major shift in consumer interests and preferences.
Consumers are increasingly seeking premium, on-the-go drink options and the regular release of new RTD flavours.
How does 23rd Street maintain a balance between honouring traditional whisky-making techniques and incorporating innovative approaches to appeal to modern consumers?
23rd Street does this by integrating the craftsmanship of fermentation, distillation, and maturation with the experimentation of unique barrel finishes and modern technology. Our master distiller, Paul, is passionate about creating new spirits that spark creativity and innovation.
He has always valued a diversity of aroma, taste and texture, so loves experimenting with an array of different flavours to push the boundaries of distilling.
How does 23rd Street engage with local suppliers and ingredients in the production of your Australian Whisky and what role does sustainability play in the brand’s ethos?
23rd Street’s mission is to source as locally as possible when it comes to our spirit-making. We partner with nearby farmers for locally grown barley and grains to ensure the highest quality is reflected in every bottle.
In addition to supporting the surrounding community, this also reduces our carbon footprint by minimising transportation distances.
We also implement environmentally friendly practices such as water conservation, energy efficiency measures and waste reduction initiatives.
Looking ahead, what can consumers expect from 23rd Street in terms of future innovations, collaborations or expansions?
There are lots of exciting things coming and we can’t wait to share the news – unfortunately, we can’t reveal it now but stay tuned for more exciting flavours later in the year.
This interview has been edited for clarity and consistency.
