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Guest Selector: Dan Switalski

Hi my name is Dan. I create drinks for a living, but what makes me joyous is that odd concoction I can come up with that is tailored to you and  might blow your socks off, maybe elicit a smile or two from you, whilst always ensuring you’re having a thoroughly good time.

The drinks I have chosen are discoveries that have amazed me, and I love sharing them with friends and family on occasions that are worthy of focus and celebration…. Human effort how delicious!

Timotheus made by Gut Oggau

The first time I ever tried a wine from the duo at Gut Oggau I was in the back streets of Shibuya, Japan. I was in a standing-only wine bar and ordered a white wine that I had no clue about. It had such intensity yet lovely delicate qualities, so pure so fresh, something my little brain couldn’t understand at the time but it stuck with me. I find Timotheus to be their most striking wine, with robust texture and freshness it has plenty of fine detail to keep you in deep ponder. As a blend of Gruner Veltiner and Weissburgunder, it spends several weeks on skins and the outcome is amazing, light spice with a faint touch of pear and melon. I can’t get enough of Timotheus.

Himmel auf erden made by Tschida

This was one of the first ‘natural’ wines I ever had, and then when I moved to Canberra it was one of the first wines that I worked with at Bar Rochford. I took it as a sign from the universe that I was in the right place. Not only this, it’s also exciting to see Sicilian producers create something special with indigenous varietals after seeing traditional techniques eradicated during the ‘Vino Italiano’ movement of the 80s and 90s.

Danger 380 Volts made by Milan Nestarec

Milan Nestarec wines are fun with a lot of personalities, and there is no better example than their Danger 380 Volts Sparkling. A blend of Muller Thurgau, Neuberger and Muscat, it’s a wild tropical storm with electrifying acidity. The minerals and delicate fruit peels really ground you and gear you up for more. It’s the perfect summer quencher.

The Plum, I Suppose made by Empirical Spirits

The team at Empirical are folks I admire from afar, the lead is an ex chef of Noma restaurant in Copenhagen and what they offer is an incredible understanding of their native landscape, the food it creates and the flavours they offer. Empirical operate like high-minded mixologists focused on clever flavour combinations and challenging the status-quo of spirit production. It’s all about the flavour and they’re creating a flavour revolution. Do yourself a favour and pick up a bottle.