Cape Grim 666 Wattleseed Coffee Vodka
Crafting quality coffee is an art that demands dedication, skill and passion. Leading specialty coffee producer St. ALi was the ideal partner to help us develop a blend of beans tailored to the natural character of our vodka. Coffee is fast extracted at low temperature directly into our vodka using a proprietary process that allows us to gently fine-tune the flavours. The result is an intense, yet balanced coffee-vodka taste experience like no other.
The world’s first cold filtered coffee vodka.
The dedication and skill that crafting quality coffee demands is legendary. Leading specialty coffee producer St. ALi was the ideal partner to help us develop a blend of beans tailored to the natural character of our vodka.
With St. ALi’s globally renowned Head of Coffee, Matt Perger, we combined our passion for vodka with their passion for coffee. Together we refined our own version of the Aeropress technique using reduced temperatures to control the coffee extraction and stabilise the flavour.
The coffee is fast extracted at low temperature directly into our vodka using a proprietary process that allows us to gently fine-tune the flavours.
The result is an intense, yet balanced coffee-vodka taste experience like no other.
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Distinctive aromas of natural roasted coffee with subtle notes of orange peel, dark chocolate, liquorice root and nutmeg spice.
Initially earthy and medium bodied with cold drip, roasted coffee flavours, accented with notes of orange peel, dark cacao, brazil nut and vanilla pod, building to a warm and dry, bitter-sweet finish.
For more than 25 years, Dean Lucas has owned and operated iconic restaurant and bar venues in Melbourne, Victoria. This placed him in the perfect position to appreciate the need for a premium Australian spirit.
In 2006, Dean made the decision to create Australia’s first premium vodka. His search for a natural environment with access to the highest quality raw materials and a pure water source led him to Tasmania and the island’s pristine North West Coast.
In this wild but idyllic location Dean discovered both Cape Grim Water and the perfect independent Tasmanian distillery partner. In 2007, he began to craft a new vodka using the finest local ingredients including the world’s purest rainwater.
Developing each and every aspect of this new vodka took time and it’s fair to say the devil really was, and still is, in the detail. But finally in 2008, the first official production run of 500 litres was completed, filling ‘666’ 750ml bottles of Pure Tasmanian Vodka.
Dean went on to sell the 1st Batch of 666 bottles through one of his bar venues. The immediate and positive acceptance gave him confidence he was on the right track and subsequent production runs of 666 bottles soon followed.
In 2010, Dean entered what had by then become known as ‘666 Vodka’ (pronounced ‘Triple 6’) into the prestigious San Francisco World Spirits Competition becoming the first 100% Australian spirit to win a Gold Medal. This validation from the most influential and respected spirits competition in the world quickly led to a simultaneous launch in Australia and the United States.
In a short time 666 Vodka became Australia’s #1 premium vodka. A position it still holds today.