Crafty Woombye distillery captures the spirit of the Sunshine Coast

Co-founders Michael Conrad, left and Matt Hobson … "For as long as we can each remember we’ve shared a love for the drinks industry, for the Sunshine Coast, and for beautifully made craft spirits."

The blokes behind Woombye’s CAVU Distilling are serious about infusing their drinks with a uniquely local flavour. So much so that, before bottling their Sunshine & Sons Original Vodka, it is filtered through rocks collected from throughout Sunshine Coast. 

Founder Michael Conrad said the ancient volcanic rock was high in magnesium oxide which added extra depth, texture and uniqueness to the flavour.  

“It’s the spirit of the Sunshine Coast,” he said. “We're absolutely passionate about the area.”  

“We currently have vodka and gin in the market,” said Founder Matt Hobson. “And what you can probably smell in the air is molasses fermenting to produce rum. That rum will be ready in 2022 — because it has to be aged in oak barrels on premises for two years before we can call it rum.”

The four “mates” behind CAVU Distilling are Founders Matt and Michael, Head Distiller Adam Chapman and Head Sunshiner Daniel Vinson. 

The brand has bold ambitions but also radiates a typically Sunshine Coast sense of humour. Their rum branding declares themselves as: “Not the makers of Australia's finest rum - yet”.

“We’re about creating several iconic brands, based from Woombye, and we have the scale to be able to go national,” Matt said. “Deliberately the largest craft distillery by production capacity in Queensland.

“Our vision for the business is absolutely to make it Australia's finest rum.”

The mates are equally proud of the inroads achieved in the white spirits market with their Sunshine & Sons vodka and gin labels. 

“The quality is exceptional,” said Matt. “Our head distiller was the head winemaker for Sirromet Wines for the last 20 years.

He has over 30 years experience in winemaking, and he's bought all of that passion, expertise and experience into this space.

And so we're getting some great reviews from trade and customers on just how good the vodka and the dry gin is.

These flavours and aromas stand out and are memorable to the consumer.”

The team has worked full-time since November to install all the infrastructure needed to become a national premium brand.

Gleaming 6000 and 2500 litre Tasmanian artisan pot stills – hand-made from the finest German copper – dominate the facility behind the Big Pineapple.  

“For as long as we can each remember we’ve shared a love for the drinks industry, for the Sunshine Coast, and for beautifully made craft spirits,” said Michael.

“I’ve been thinking for about 25 years that I wanted to build a rum distillery.”

Despite their determination, the fledgling company’s plans were spectacularly interrupted by COVID-19 in March.

“We had long term sales efforts running – primarily focused on bars, pubs and clubs – that suddenly disappeared,” said Matt.

“We subsequently have had great interest and support from a range of retailers including the major Supermarket chains.”

Michael said the drinks were beautiful to the palette and also packed a punch ...   “Both of our spirits are at 43 percent alcohol not 37 percent. A spirit is supposed to be 37 percent as a minimum. We leave ours at 43 percent because the rich flavour congeners bind better when you have a slightly higher level of alcohol.

“And as a result you're getting this incredible texture, flavours and aromas in the glass. Our vodka is designed to be sipped. Straight from the bottle is how it’s at its best. Also great in a Vodka, Lime and Soda. Our gin is best served as a refreshing Gin and Tonic – just ice with no garnish necessary.”