“A large proportion of vodka, I’d say over 50 per cent around the world, is made from sugar,” he said. “We still use some sugar, but we add quite a bit of papaya too to form the base. “We add it to the ferment stage, at the beginning of the process, which makes the yeast’s work easier.”
The product had actually achieved international recognition two other times, all within twelve months of its launch. It won silver medals at the Melbourne International Spirits Competition and the London Spirits Competition earlier this year.
Other local producers Mt. Uncle Distillery, Wolf Lane Distillery and Devils Thumb Distillery also took home awards among their range of gin, rum and liqueurs. FNQ Spirits’ range of rum and whisky topped the competition in both sets of awards too.
The partnership between Skybury and FNQ Spirits extends to five different products – an espresso liqueur, an espresso and papaya fusion liqueur, a papaya and passionfruit liqueur, a papaya schnapps, and the papaya vodka. You can buy the products online from both companies’ websites, as well as in some Dan Murphy’s and BWS stores.