SWIFTCREST Distillery is that much closer to welcoming guests on–site to experience their newly constructed 'tasting pods', with owners Hank and Carrie Thierry in the process of adding the finishing touches to the two private booths.
Constructed on a gentle incline with views encompassing the granite range and surrounding mountains, on a clear day Timbertop and Mt Buller can be seen from the decks of these eight–seater booths.
"The pods provide an intelligent use of the land, that not only protects the vista but also promotes Mansfield's natural beauty," said Hank.
With capacity for up to eight, couples and smaller groups are also more than welcome to book a pod, with larger groups of up to 16 offered the opportunity to book both spaces.
"Each pod represents an intimate and personalised experience, yet the pods are still within a comfortable proximity allowing larger groups to mingle across the two spaces."
Only 10 kilometres from town, the Tasting Pod experience will be a private dining space showcasing High Country views for all four seasons.
"Before the clouds rolled in across the valley, you could clearly make out Buller with a light dusting of snow," said Hank.
The Thierry's vision was to create an unique tourism experience embracing the natural environment, whilst showcasing Swiftcrest's boutique spirits alongside locally–grown produce from across the North East.
Guests are able to create their own private dining menu from a selection of curated items, with staff delivering the produce to the pod.
"We provide all the cutlery, crockery and glassware," said Hank.
"And guests will have access to the provided self–service bbqs.
"We are currently putting together packages of what visitors can pre–order, with amazing produce like Yarra Valley Caviar, Clear Hills lamb, grass–fed angus beef, Discovered Foods wild venison and Milawa Cheese all on offer."
A recently–constructed commercial kitchen will be used to store and service food for the tasting pods, with the kitchen also creating Swiftcrest's own range of condiments, preserves and spice mixes.
Where sustainability underpins every single drop of the distillery's handmade gins and vodkas, the Thierrys were keen to find a use for the botanical by–products from their spirit making.
"We've trialled a luscious orange marmalade and developed a range of meat rubs for smoking meat, with other ideas in development," said Hank.
It's just one of the many initiatives that Swiftcrest has embraced in the goal to become the world's most environmentally–responsible distillery.
