Reed and Co release new spirits, including locally-made shochu

Reed & Co NEO and Yuzushu

Reed and Co distillery, located in Bright, Victoria, has produced two new products: NEO, a new world gin, and Yuzushu, a limited edition yuzu-flavoured shochu.  

Reed and Co owners, Rachel Reed and Hamish Nugent said they used the disruptions of the last two years as ‘an intensive period of research and development’.

Both bottlings place an emphasis on yuzu, a bright Asian citrus, sourced from North East Victoria. Yuzushu is thought to be the first shochu product to be created in Australia.  

The shochu has been made with Koji, a kind of fermented rice, with Hamish saying: “We produce every element ourselves, from the Koji first ferment, through to the final bottling.

“Having lived and worked in Japan as chefs, our appreciation for Japanese techniques goes deep. We often find ways to integrate that into our North East Victorian spirits.”

While Yuzushu is limited to just 300 bottles, there appears to be more to come from Reed and Co, with Hamish saying “Yuzushu is just the first of our Koji-based spirits, and we are looking forward to sharing more interesting spirits with Australian drinkers.”

Yuzushu is described by Hamish as having “a hint of tart yuzu, balanced with sweet notes of banana, macadamia and vanilla, an undertone of earthy shochu, and a bright long finish”. Reed and Co recommends serving Yuzushu chilled, on the rocks or as a highball.

Meanwhile, the distillery’s new gin offering, NEO, includes bergamot, shiso and first harvest green tea amongst its other vapour-distilled botanicals. This expression grew out of the distillery’s limited edition ‘Spirit Lab’ release, ‘NE 07’. Reed and Co recommend serving NEO as a Martini, Gin Sour or gimlet.

Reed and Co describe the two products as: “A celebration of the High Country’s conscious, slow regional living and enduring Japanese practices.” Reed and Co products are available to the on-premise through Nip of Courage.

Reed and Co distillery, including its cellar door, bar and Koji Bird restaurant, reopened to all vaccinated patrons from November 4.

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