Urban Ground Mordialloc - Saint Felix

Urban Ground
is also home
to Saint Felix.

A flavour and fruit based distillery.

When you think of Australia, you think of a worldly melting pot of all cuisines. Our head distiller Xavier Nalty, being a chef for 20 years aspires to use his cooking background, by transferring that knowledge of flavours into spirits. He combines local and international sourced ingredients to bring those flavours to the forefront. 

The Saint Felix team use a Charentais Copper Alembic Still for old-world distillation techniques with a little modern twist by adding a Rotary Evaporator.

Urban Ground Mordialloc - Saint Felix
Urban Ground Mordialloc - Saint Felix

Brandy is the main focus of the distillery, we want to bring some life into the old category. The beauty about distilling in Australia is that regulations aren’t as strict as other countries in relation to where we procure our raw materials and how long we need to age spirits for. We will be looking at creating locally sourced apple brandies in tequila and mescal barrels. In addition, we will be distilling Pinot Chardonnay from the Mornington Peninsula using fresh red wine barrels from the Barossa. Growing up on the Mornington Peninsula we have some world-class wineries, it just makes sense to distill.

While we are waiting for the brandy to age, we’re going to be having a lot of fun with un-aged spirits like the Japanese new make, Mastic Greek inspired Gin, and a bitter Citrus Aperitivo, using local Bergamot blood oranges with Sarsaparilla and Rosella.

Spirits will be food paired like the Japanese new make spirit, which has been inspired by the yuzu soaked baths of Japan’s Alpine region, traditionally known to bring vigour and zeal to wary hearts.

Our Victorian Yuzu is grown in a cool climate, the Mountain yuzu is then paired with sencha green tea and sansho pepper. These are individually macerated into a grape spirit, then we add our flavour, process it through the Rotovap, and finally we individually blend the spirits to make the final product.

Looking for a parking spot?

Urban Ground is also home to Saint Felix.

A FLAVOUR AND FRUIT BASED DISTILLERY.

When you think of Australia, you think of a worldly melting pot of all cuisines. Our head distiller Xavier Nalty, being a chef for 20 years aspires to use his cooking background, by transferring that knowledge of flavours into spirits. He combines local and international sourced ingredients to bring those flavours to the forefront. 

The Saint Felix team use a Charentais Copper Alembic Still for old-world distillation techniques with a little modern twist by adding a Rotary Evaporator.

Brandy is the main focus of the distillery, we want to bring some life into the old category. The beauty about distilling in Australia is that regulations aren’t as strict as other countries in relation to where we procure our raw materials and how long we need to age spirits for. We will be looking at creating locally sourced apple brandies in tequila and mescal barrels. In addition, we will be distilling Pinot Chardonnay from the Mornington Peninsula using fresh red wine barrels from the Barossa. Growing up on the Mornington Peninsula we have some world-class wineries, it just makes sense to distill.

While we are waiting for the brandy to age, we’re going to be having a lot of fun with un-aged spirits like the Japanese new make, Mastic Greek inspired Gin, and a bitter Citrus Aperitivo, using local Bergamot blood oranges with Sarsaparilla and Rosella.

Spirits will be food paired like the Japanese new make spirit, which has been inspired by the yuzu soaked baths of Japan’s Alpine region, traditionally known to bring vigour and zeal to wary hearts.

Our Victorian Yuzu is grown in a cool climate, the Mountain yuzu is then paired with sencha green tea and sansho pepper. These are individually macerated into a grape spirit, then we add our flavour, process it through the Rotovap, and finally we individually blend the spirits to make the final product.

Looking for a parking spot?