{"product_id":"stickydate-brandy","title":"Stickydate Brandy","description":"\u003cstyle\u003e\n  .gdj-section { margin: 2rem 0; line-height: 1.6; }\n  .gdj-section h2, .gdj-section h3 { margin-bottom: 0.75rem; font-weight: 700; line-height: 1.25; }\n  .gdj-lead { font-size: 1.05rem; }\n  .gdj-scarcity { font-weight: 700; text-transform: uppercase; letter-spacing: 0.04em; }\n  .gdj-kv { display: grid; grid-template-columns: max-content 1fr; gap: 0.35rem 1.25rem; margin: 0.5rem 0; }\n  .gdj-kv dt { font-weight: 700; }\n  .gdj-kv dd { margin: 0; }\n  .gdj-signoff { font-style: italic; }\n  \u003c\/style\u003e\n\u003cdiv class=\"gdj-section gdj-lead\"\u003e\n\u003cp\u003e\u003cstrong\u003eStyle:\u003c\/strong\u003e Brandy  |  \u003cstrong\u003eABV:\u003c\/strong\u003e 35%  |  \u003cstrong\u003eSize:\u003c\/strong\u003e 500 ml  |  \u003cstrong\u003eStandard Drinks:\u003c\/strong\u003e 13.8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLimited Release:\u003c\/strong\u003e Match made in heaven.\u003c\/p\u003e\n\u003cp\u003eSticky date and brandy have been finding each other on Australian tables for fifty years. We just stopped pretending they were two separate decisions and put them in the same bottle.\u003c\/p\u003e\n\u003cp\u003eA 35% ABV brandy made from flood-rescued wine, two years in a Pedro Ximenez sherry barrel, then steeped with dates and house-made pecan brittle. Vanilla, caramel and sticky date pudding on the nose. The third course you pour instead of plate.\u003c\/p\u003e\n\u003cp class=\"gdj-scarcity\"\u003e252 bottles. One-off. When they're gone, that's it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gdj-section\"\u003e\n\u003ch2\u003eSome pairings are inevitable\u003c\/h2\u003e\n\u003cp\u003ePudding goes on the plate, brandy comes off the shelf. One on the way, one already there. This one just lives in the same bottle now.\u003c\/p\u003e\n\u003cp\u003eIt's a familiar move for us; Peachy Gin, Pavlova Gin, Apple Pie and Christmas Pudding have all come before it. Our head distiller Luke has a sweet tooth and a long memory for the desserts you grew up with, and the line between dessert and drink has been narrowing here for years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gdj-section\"\u003e\n\u003ch2\u003eA longer story than usual\u003c\/h2\u003e\n\u003cp\u003eThe brandy at the base of this bottle started as wine. A wine recovered from bottles damaged in the 2021 Brisbane floods. Luke distilled it into spirit and rested it for two years in a Pedro Ximenez sherry barrel. By the time it came out it was already oaky and bold, with a touch of deep red fruit.\u003c\/p\u003e\n\u003cp\u003eThen we got the dates out. Pitted dates and house-made pecan brittle, steeped in the brandy for a week, then cooked down with brown sugar, vanilla and cinnamon into a dark, velvety syrup and folded back in. Two more weeks of rest. Then bottled.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gdj-section\"\u003e\n\u003ch2\u003eWhat it tastes like\u003c\/h2\u003e\n\u003cdl class=\"gdj-kv\"\u003e\n\u003cdt\u003eNose\u003c\/dt\u003e\n\u003cdd\u003eVanilla, caramel and sticky date pudding.\u003c\/dd\u003e\n\u003cdt\u003ePalate\u003c\/dt\u003e\n\u003cdd\u003eSticky date pudding with a sophisticated oaky finish. The PX sherry barrel keeping the sweetness honest underneath.\u003c\/dd\u003e\n\u003cdt\u003eFinish\u003c\/dt\u003e\n\u003cdd\u003eLong, warm, slightly buttery. The kind of close that asks for one more.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gdj-section\"\u003e\n\u003ch2\u003eThree ways to drink it\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eThe Short\u003c\/strong\u003e — 30ml over ice, dehydrated orange slice. Start here.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Long\u003c\/strong\u003e — 30ml topped with Long Rays Dark Soda, dehydrated orange slice. Sunday afternoons were invented for this.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSticky Business\u003c\/strong\u003e — our signature serve: 45ml with spiced brown sugar syrup, a touch of triple sec, vanilla bean ice cream foam, grated nutmeg and a shard of pecan brittle on the side. (At home: swap the triple sec for orange bitters or a splash of OJ, and the foam for a little cream.)\u003c\/p\u003e\n\u003cp\u003eAll recipes can be found here: \u003ca href=\"https:\/\/www.granddadjacks.com\/blogs\/recipes\/stickydate-brandy-recipes\"\u003eStickydate Brandy Recipes: Cocktails, Sticky Date Pudding \u0026amp; Pecan Brittle\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gdj-section\"\u003e\n\u003ch2\u003eWhere to find it\u003c\/h2\u003e\n\u003cp\u003eOnline here, at the Distillery Door (45 Lemana Lane, Miami, Gold Coast), and from 16 June at Granddad Jack's Bar Experience in Newcastle.\u003c\/p\u003e\n\u003cp\u003e252 bottles. We are not running a second batch. Some bottles only get to happen once.\u003c\/p\u003e\n\u003cp class=\"gdj-signoff\"\u003eLook out Sara Lee. Take a break, Mum. We've got this sorted.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Granddad Jacks Craft Distillery","offers":[{"title":"Default Title","offer_id":51278941454642,"sku":null,"price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0093\/8616\/4302\/files\/DSC01017_Large_f81208e6-b648-4864-8ec8-64ddff2c6a3a.jpg?v=1781052349","url":"https:\/\/www.granddadjacks.com\/products\/stickydate-brandy","provider":"Granddad Jack's Craft Distillery","version":"1.0","type":"link"}