A collaboration with Matt Whiley at Scout, in Sydney.
Matt chose The Plum, I Suppose which is infused with a plum stone; similar flavor to almonds, it offers sweet and floral notes. Matt chose ingredients that complement these notes. He clarified some ugly plums, made a pickle strawberry shrub with passionfruit, lemon and cinnamon and made a salted caramel utilising the brine that is usually thrown out.
Volume: 375mls ABV: 16.7% Serve: Over ice. Keep refrigerated.