Upcycling wine from spit buckets into brandy? Only at Rootstock.
Hosted by your correspondent, its speakers were French eau-de-vie producer-to-the-stars Laurent Cazottes and Peter Bignell, owner of Tasmania’s innovative Belgrove Distillery.
This year the Sydney artisanal wine festival ramps up its waste-fighting bona fides with a pledge to take the wine from its spit buckets (that is, for the uninitiated, the receptacles into which wine that has been swirled around the mouths of tasters has been spat) and ends of bottles and distil it. Brandy, after all, is simply distilled wine, and distilling is, apart from a way of making alcohol, one of the oldest and most reliable purification processes known to man.