That’s Gold! Echuca Distillery lands double success at World Spirits Competition

In addition to the gold rush, Echuca Distillery also won silver for its Silver Agave Spirit and Gold Agave Spirit.

Head distiller Peter de Vries said the accolades were a reward for the Echuca Distillery team’s effort in recent years.

“It is exceptional news,” Mr de Vries said.

“Thorough vindication of our previous two years’ work mastering our fermentation, distillation, and flavouring concepts of our agave spirits.

“This exciting range of products is built for the margarita — Australia’s most popular cocktail serve.”

Mr de Vries took The Riv through the production process that involves taking the Mexican syrup and refining it to a point that is far above high-volume spirits.

“Our process involves taking the Mexican-produced syrup and fermenting the product via our distillery where we convert the sugars into alcohol,” he said.

The small distillery is producing about 100 litres of the spirit per week and the growing business is already looking to other sites where greater volumes can be produced.

“The business is already operating from a second location where we can produce a greater quantity,” Mr de Vries said.

“The intention would be to retain this distillery as a showcase for patrons of the restaurant and a cellar door to increase awareness and sales.”

The distillery is in a partnership with Bar Lee, at 555 High St, Echuca.

The beautifully designed interior at “front of house” has the distillery separated by large glass screens, allowing patrons to enjoy the process of alcohol production on-site.

The key ingredient that flavours the spirit is juniper berries, which gives a distinct taste and an aromatic smell.

The discussion soon turned to the production of the agave plant being done in Australia, which would offer a degree of certainty to the local production of the spirit in Echuca.

“That would be fantastic. Some work is being done in Far North Queensland, where there have been attempts at growing the plants locally,” Mr de Vries said.

“But such farming would need the investment by much larger companies investing millions of dollars.”

Mr de Vries has only been with the company since September 2021 and has the responsibility as the head distiller.

His father David started the business when he moved to Echuca in 2019 after retiring from managing his own business Muskvale.

Now Peter’s brother, who incidentally shares his father’s name David, has also joined the family business.

“Dad (David) started the business in 2019 and we’ve rapidly expanded with my brother joining the business in September 2021 and myself joining in September 2022,” David de Vries said.

David, the distillery’s operations manager, said the personal touch has been important in their success.

“We’d like to think our product has been made with more love and attention,” he said.