{"id":23113,"date":"2019-09-09T11:58:12","date_gmt":"2019-09-09T10:58:12","guid":{"rendered":"\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/"},"modified":"2020-07-31T13:25:32","modified_gmt":"2020-07-31T12:25:32","slug":"five-minutes-with-cape-byron-distillerys-eddie-brook","status":"publish","type":"post","link":"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/","title":{"rendered":"Five minutes with\u2026 Cape Byron Distillery\u2019s Eddie Brook"},"content":{"rendered":"

Head to the hinterland of Australia\u2019s Byron Bay and you\u2019ll find Cape Byron Distillery nestled among 96 acres of lush greenery and macadamia orchards. Here, co-founder Eddie Brook talks about distilling the sub-tropical pantry on his doorstep in collaboration with former Bruichladdich master distiller Jim McEwan\u2026<\/b><\/p>\n

More than 30 years ago the Brook family bought a run-down dairy farm (see photo in header) in Australia\u2019s Byron Bay region and set about regenerating the rainforest that once stood there. Today, Cape Byron Distillery co-founder and CEO Eddie captures native flavours from the incredible natural larder he calls home and sends his bottlings across the globe for our drinking pleasure.<\/span><\/p>\n

Sustainability, community and regeneration are the core principles that underpin the distillery\u2019s approach to spirit-making. Brookie\u2019s Dry Gin<\/a> came first, co-created with mentor and master distiller Jim McEwan<\/a>, featuring 26 botanicals \u2013 18 of which are native to the Byron Bay area, followed by Brookie\u2019s Slow Gin<\/a>, made in the traditional English sloe style using native Davidson\u2019s plums.<\/span><\/p>\n

\"Eddie

Roll out the barrel! Eddie Brook in action<\/p><\/div>\n

Cape Byron\u2019s most recent creation? A roasted macadamia nut liqueur called Brookie\u2019s Mac<\/a>.\u00a0 Roasted macadamia nuts, macadamia nut shell and wattleseed are steeped in wheat-based spirit before Mount Warning spring water and natural sugar cane syrup is added, resulting in a moreish butterscotch, cacao and coffee-flavoured sipper that tastes incredible over ice with a squeeze of lime, stirred through an Old Fashioned, or mixed into affogato.<\/span><\/p>\n

We called Cape Byron Distillery co-founder and CEO Eddie Brook for the 411* on potent botanicals, rejuviated rainforest, and soon-to-be Australian whisk<\/a>y…<\/span><\/p>\n

Master of Malt: Hey Eddie! Congrats on the launch of your latest product, Mac. Let\u2019s start by talking wattleseed. Can you give our readers a little introduction to this botanical?\u00a0<\/b><\/p>\n

Eddie Brook: Wattleseed is from the world of bush food. If you look at Australian food culture we\u2019ve got the most incredible pantry of native flavours to pull from and wattleseed is one of my favourites. The best way to describe it is \u2018bush coffee\u2019 \u2013 the beautiful aroma of roasted coffee meets dark chocolate and semi-burnt popcorn. It\u2019s like coffee in that the quality is only as good as the grower that grows it and the roaster that roasts it. Mac is macadamia and wattleseed, simple in its own right but showcasing those flavours in the best way possible. The macadamia shell in particular has never been used for production before which is pretty exciting. We don\u2019t use any colourings or flavourings, it\u2019s all down to steeping freshly-roasted macadamia and wattleseed in wheat spirit when they\u2019re at absolute optimum flavour for around three months on average, sometimes longer, sometimes shorter.<\/span><\/p>\n

\"Rainforest,

Just a bit of local rainforest<\/p><\/div>\n

MoM: Cape Byron distillery is surrounded by a macadamia orchard and a sub-tropical rainforest. Did you always intend to forage a large portion of your ingredients, or did this idea develop over time?<\/b><\/p>\n

EB: When my family bought the 98-acre farm it was completely run-down, there was barely a tree growing on the land, so my upbringing was regenerating rainforest. We hacked away weeds and replanted trees so I suppose I had a connection to our landscape, which is an area called Northern Rivers. We are blessed with this densely-populated thriving ecosystem of incredible native flavours and that was the world I was brought up in. Every year mum and I would harvest Davidson\u2019s plums from the rainforest and made jam with them. When my journey through the food and spirit industry led me to meet my absolute idol, and now mentor and business partner Jim McEwan, I learned how to bring those products together. We\u2019ll go walking through the rainforest and harvest native ginger and raspberries, we\u2019ve got rye berries growing, we\u2019ve aniseed myrtle and cinnamon myrtle \u2013 it\u2019s honestly like having a massive pantry, you\u2019ve just got to work a bit harder to get the ingredients.\u00a0<\/span><\/p>\n

MoM: Having previously worked for a spirits importer and distributor, did you feel daunted about being a newcomer in the industry? Or was the idea a no-brainer because of the incredible Australian ingredients growing in, quite literally, your back garden?<\/b><\/p>\n

EB: Oh for sure, of course you can\u2019t help but look to see what other people are doing. I\u2019ve always been in awe of these great products, in particular I was lucky enough to be an ambassador and brand manager for The Botanist. The story of that spirit represents more than just product in a bottle, it came about by working with botanists to showcase the flavours of Islay. Through knowing those brands and also working with Jim, I knew our foundations were real and strong, too. The world of native Australian flavours, especially rainforest botanicals and ingredients, is mind-blowing. When I take people through the farm and they taste native raspberry or I pick some aniseed myrtle, you can see that child inside them come to life; it opens up their eyes to the flavours and that\u2019s what I wanted to bring through our spirit. We want our gin to taste like gin, but by bringing in those native Australian flavours we\u2019ve created something new and exciting.<\/span><\/p>\n

MoM: As a distiller, what are you especially proud of? Was there a botanical or ingredient that was harder to work with, for example?<\/b><\/p>\n

EB: Finding the initial balance for our dry gin was an exciting challenge. When we\u2019re talking about native Australian ingredients, the reason they\u2019re not in the pantry or on shelves is that they are extremely potent flavours \u2013 incredible in their own right, but you\u2019ve got to know how to use them. Take dorrigo pepperleaf, for instance, which is like Sichuan pepper meets an Earl Grey tea leaf. When you balance that in rye, it completely pops. But the one that I\u2019m most proud of is our Brookie’s Slow Gin. As a country we don\u2019t grow sloe berries, they\u2019re very much cold climate, but we do have the Davidson\u2019s plum \u2013 the same one mum and I would pick when I was a young boy to make jam \u2013 a type of bush food that only grows in Northern Rivers through small farmers. In our first year we purchased three tonnes, last year was 12 tonnes, and next year we\u2019re looking to purchase 24 tonnes. With the success of this product we\u2019re growing the local industry and connecting people around Australia with native ingredients and the land.<\/span><\/p>\n

\"Mac.

Brookie’s Mac liqueur with real macadamia nuts to the side<\/p><\/div>\n

MoM: Let\u2019s talk about the new make spirit you\u2019ve laid down. Which natural resources lend themselves to distilling in the Byron Bay region? How will the climate impact the resulting whisky?<\/b><\/p>\n

EB: There\u2019s something quite magical about whisky and the way the barley, the malting process, the yeast, the fermentation time, the distillation, the cask and the environment all have a huge impact on the liquid. We\u2019re quite lucky with the whisky production laws in Australia which give us a bit of flexibility and creativity in how we can approach this incredible category. One of the major ones is that we don\u2019t have to produce our own wort \u2013 we\u2019re very lucky that our dear family friends own a brewery just down the road which is Australia\u2019s number one independent craft beer company called Stone & Wood. Jim and I worked with them and selected a certain Australian barley strain and two yeasts, one of which has never been used for the production of whisky before, to make our new make spirit, which has flavours of lychee, kiwi, pear and apple skin. The wash is fermented and twice-distilled with no computers, it\u2019s all down to sensory from the teachings with Jim, and then it goes into full-sized ex-bourbon casks which rest in barrel houses on our distillery located in the hinterland of Byron. You\u2019ve got the sea air mixing with the rainforest, it\u2019s a really unique climate. It\u2019ll take the heat out of summer and the rainforest takes the cold out of winter so that\u2019ll have an impact on our spirit. We\u2019ll see a faster maturation in Australia, the equivalent of maybe a five year old in Scotland we\u2019ll see in about three years. It was a pretty special moment when we found the heart of our spirit \u2013 I was running the still with Jim, who was nosing [the new make]. He closed his eyes and when he looked at me a grin peeled across his face and he said, \u2018Eddie, hand on heart this is one of the finest spirits I\u2019ve ever produced\u2019. We have to wait two years until it becomes whisky, but there are some very exciting times ahead.<\/span><\/p>\n

MoM: If there was one thing about you\u2019d like everyone to take away from Cape Byron, what would it be?<\/b><\/p>\n

EB: I would love to see people reconnect with nature. When people come to our distillery they get a sense of what nature used to be. We had the greatest rainforest in Australia in our backyard and that was destroyed. Regenerating the world might be greater than you and I, but every little bit can make a difference. We\u2019ve brought our land back in 28 years and now it\u2019s a thriving rainforest \u2013 giving that sense of empowerment to people is my end goal; to change people\u2019s perceptions and open their eyes to the land.<\/span><\/p>\n

*<\/span><\/i>slang<\/span><\/i><\/a> for information from the American directory enquiries number. In Britain you could say 118 118 instead, though you will get some blank looks.\u00a0<\/span><\/i><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Head to the hinterland of Australia\u2019s Byron Bay and you\u2019ll find Cape Byron Distillery nestled among 96 acres of lush greenery and macadamia orchards. Here, co-founder Eddie Brook talks about…<\/p>\n","protected":false},"author":24,"featured_media":23114,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[893],"tags":[390,715,894],"yoast_head":"\nFive minutes with\u2026 Cape Byron Distillery\u2019s Eddie Brook | Master of Malt blog<\/title>\n<meta name=\"description\" content=\"Eddie Brook of Cape Byron in Australia talks about distilling the pantry on his doorstep in collaboration with master distiller Jim McEwan.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Five minutes with\u2026 Cape Byron Distillery\u2019s Eddie Brook | Master of Malt blog\" \/>\n<meta property=\"og:description\" content=\"Eddie Brook of Cape Byron in Australia talks about distilling the pantry on his doorstep in collaboration with master distiller Jim McEwan.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/\" \/>\n<meta property=\"og:site_name\" content=\"Master of Malt blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/masterofmalt\" \/>\n<meta property=\"article:published_time\" content=\"2019-09-09T10:58:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-07-31T12:25:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2019\/09\/Cape-Byron-Distillery-Pano.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"622\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Annie Hayes\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@MasterOfMalt\" \/>\n<meta name=\"twitter:site\" content=\"@MasterOfMalt\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/\"},\"author\":{\"name\":\"Annie Hayes\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/person\/a683d343248b3ff1293d07ffb22ed9f2\"},\"headline\":\"Five minutes with\u2026 Cape Byron Distillery\u2019s Eddie Brook\",\"datePublished\":\"2019-09-09T10:58:12+00:00\",\"dateModified\":\"2020-07-31T12:25:32+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/\"},\"wordCount\":1645,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2019\/09\/Cape-Byron-Distillery-Pano.jpg\",\"keywords\":[\"Australian Whisky\",\"Gin\",\"Whisky\"],\"articleSection\":[\"Features\"],\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/\",\"url\":\"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/\",\"name\":\"Five minutes with\u2026 Cape Byron Distillery\u2019s Eddie Brook | Master of Malt blog\",\"isPartOf\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2019\/09\/Cape-Byron-Distillery-Pano.jpg\",\"datePublished\":\"2019-09-09T10:58:12+00:00\",\"dateModified\":\"2020-07-31T12:25:32+00:00\",\"description\":\"Eddie Brook of Cape Byron in Australia talks about distilling the pantry on his doorstep in collaboration with master distiller Jim McEwan.\",\"breadcrumb\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/#primaryimage\",\"url\":\"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2019\/09\/Cape-Byron-Distillery-Pano.jpg\",\"contentUrl\":\"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2019\/09\/Cape-Byron-Distillery-Pano.jpg\",\"width\":1920,\"height\":622},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Blog Home\",\"item\":\"https:\/\/www.masterofmalt.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Features\",\"item\":\"https:\/\/www.masterofmalt.com\/blog\/category\/features\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Five minutes with\u2026 Cape Byron Distillery\u2019s Eddie Brook\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#website\",\"url\":\"https:\/\/www.masterofmalt.com\/blog\/\",\"name\":\"Master of Malt Blog\",\"description\":\"Whisky and Sprits news, reviews, features & interviews, innovations, offers and competitions.\",\"publisher\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.masterofmalt.com\/blog\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#organization\",\"name\":\"Master of Malt\",\"url\":\"https:\/\/www.masterofmalt.com\/blog\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/03\/Master-of-Malt-logo.jpg\",\"contentUrl\":\"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/03\/Master-of-Malt-logo.jpg\",\"width\":400,\"height\":400,\"caption\":\"Master of Malt\"},\"image\":{\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/masterofmalt\",\"https:\/\/x.com\/MasterOfMalt\",\"https:\/\/www.instagram.com\/masterofmalt\/\",\"https:\/\/uk.linkedin.com\/company\/master-of-malt\",\"https:\/\/www.youtube.com\/user\/masterofmalt\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/person\/a683d343248b3ff1293d07ffb22ed9f2\",\"name\":\"Annie Hayes\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/f346fdd569e49e8f021e047adaefbd05?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/f346fdd569e49e8f021e047adaefbd05?s=96&d=mm&r=g\",\"caption\":\"Annie Hayes\"},\"description\":\"Former Master of Malt features editor Annie Hayes is an esteemed journalist across the topics of spirits and cocktails, as well as health and lifestyle. She has worked for The Spirits Business and Men\u2019s Health, judged a number of cocktail competitions, and her work has featured in the likes of Esquire, Harper\u2019s Bazaar, Runner\u2019s World, Prima and Women\u2019s Health. Whether it\u2019s cocktail recipes and ingredients, hangover cures, Veganuary or shining a spotlight on spirits production processes, Annie has a nose for a story and is one of our favourite writers.\",\"url\":\"https:\/\/www.masterofmalt.com\/blog\/author\/annie\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Five minutes with\u2026 Cape Byron Distillery\u2019s Eddie Brook | Master of Malt blog","description":"Eddie Brook of Cape Byron in Australia talks about distilling the pantry on his doorstep in collaboration with master distiller Jim McEwan.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/","og_locale":"en_GB","og_type":"article","og_title":"Five minutes with\u2026 Cape Byron Distillery\u2019s Eddie Brook | Master of Malt blog","og_description":"Eddie Brook of Cape Byron in Australia talks about distilling the pantry on his doorstep in collaboration with master distiller Jim McEwan.","og_url":"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/","og_site_name":"Master of Malt blog","article_publisher":"https:\/\/www.facebook.com\/masterofmalt","article_published_time":"2019-09-09T10:58:12+00:00","article_modified_time":"2020-07-31T12:25:32+00:00","og_image":[{"width":1920,"height":622,"url":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2019\/09\/Cape-Byron-Distillery-Pano.jpg","type":"image\/jpeg"}],"author":"Annie Hayes","twitter_card":"summary_large_image","twitter_creator":"@MasterOfMalt","twitter_site":"@MasterOfMalt","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/#article","isPartOf":{"@id":"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/"},"author":{"name":"Annie Hayes","@id":"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/person\/a683d343248b3ff1293d07ffb22ed9f2"},"headline":"Five minutes with\u2026 Cape Byron Distillery\u2019s Eddie Brook","datePublished":"2019-09-09T10:58:12+00:00","dateModified":"2020-07-31T12:25:32+00:00","mainEntityOfPage":{"@id":"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/"},"wordCount":1645,"commentCount":0,"publisher":{"@id":"https:\/\/www.masterofmalt.com\/blog\/#organization"},"image":{"@id":"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/#primaryimage"},"thumbnailUrl":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2019\/09\/Cape-Byron-Distillery-Pano.jpg","keywords":["Australian Whisky","Gin","Whisky"],"articleSection":["Features"],"inLanguage":"en-GB","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/","url":"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/","name":"Five minutes with\u2026 Cape Byron Distillery\u2019s Eddie Brook | Master of Malt blog","isPartOf":{"@id":"https:\/\/www.masterofmalt.com\/blog\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/#primaryimage"},"image":{"@id":"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/#primaryimage"},"thumbnailUrl":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2019\/09\/Cape-Byron-Distillery-Pano.jpg","datePublished":"2019-09-09T10:58:12+00:00","dateModified":"2020-07-31T12:25:32+00:00","description":"Eddie Brook of Cape Byron in Australia talks about distilling the pantry on his doorstep in collaboration with master distiller Jim McEwan.","breadcrumb":{"@id":"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/"]}]},{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/#primaryimage","url":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2019\/09\/Cape-Byron-Distillery-Pano.jpg","contentUrl":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2019\/09\/Cape-Byron-Distillery-Pano.jpg","width":1920,"height":622},{"@type":"BreadcrumbList","@id":"https:\/\/www.masterofmalt.com\/blog\/post\/five-minutes-with-cape-byron-distillerys-eddie-brook\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Blog Home","item":"https:\/\/www.masterofmalt.com\/blog\/"},{"@type":"ListItem","position":2,"name":"Features","item":"https:\/\/www.masterofmalt.com\/blog\/category\/features\/"},{"@type":"ListItem","position":3,"name":"Five minutes with\u2026 Cape Byron Distillery\u2019s Eddie Brook"}]},{"@type":"WebSite","@id":"https:\/\/www.masterofmalt.com\/blog\/#website","url":"https:\/\/www.masterofmalt.com\/blog\/","name":"Master of Malt Blog","description":"Whisky and Sprits news, reviews, features & interviews, innovations, offers and competitions.","publisher":{"@id":"https:\/\/www.masterofmalt.com\/blog\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.masterofmalt.com\/blog\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-GB"},{"@type":"Organization","@id":"https:\/\/www.masterofmalt.com\/blog\/#organization","name":"Master of Malt","url":"https:\/\/www.masterofmalt.com\/blog\/","logo":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/logo\/image\/","url":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/03\/Master-of-Malt-logo.jpg","contentUrl":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2023\/03\/Master-of-Malt-logo.jpg","width":400,"height":400,"caption":"Master of Malt"},"image":{"@id":"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/masterofmalt","https:\/\/x.com\/MasterOfMalt","https:\/\/www.instagram.com\/masterofmalt\/","https:\/\/uk.linkedin.com\/company\/master-of-malt","https:\/\/www.youtube.com\/user\/masterofmalt"]},{"@type":"Person","@id":"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/person\/a683d343248b3ff1293d07ffb22ed9f2","name":"Annie Hayes","image":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/f346fdd569e49e8f021e047adaefbd05?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/f346fdd569e49e8f021e047adaefbd05?s=96&d=mm&r=g","caption":"Annie Hayes"},"description":"Former Master of Malt features editor Annie Hayes is an esteemed journalist across the topics of spirits and cocktails, as well as health and lifestyle. She has worked for The Spirits Business and Men\u2019s Health, judged a number of cocktail competitions, and her work has featured in the likes of Esquire, Harper\u2019s Bazaar, Runner\u2019s World, Prima and Women\u2019s Health. Whether it\u2019s cocktail recipes and ingredients, hangover cures, Veganuary or shining a spotlight on spirits production processes, Annie has a nose for a story and is one of our favourite writers.","url":"https:\/\/www.masterofmalt.com\/blog\/author\/annie\/"}]}},"meta_description":"Eddie Brook of Cape Byron in Australia talks about distilling the pantry on his doorstep in collaboration with master distiller Jim McEwan.","featured_image_url":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2019\/09\/Cape-Byron-Distillery-Pano.jpg","amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts\/23113"}],"collection":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/users\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/comments?post=23113"}],"version-history":[{"count":5,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts\/23113\/revisions"}],"predecessor-version":[{"id":23123,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts\/23113\/revisions\/23123"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/media\/23114"}],"wp:attachment":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/media?parent=23113"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/categories?post=23113"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/tags?post=23113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}