Discover Top Shelf Spirits

Our in-store experts tell us how they get more style and flavour out of their favourite spirits.
Patron Silver Tequila, Mexico
Patron Silver Tequila, Mexico

In Mexico, premium tequilas like Patron Silver are served neat so they can be sipped and savoured. Use a tulip glass to really appreciate the sweet, buttery and herbaceous flavours of this blanco tequila – it’s made from 100 per cent agave and has a light and fresh taste.

— Trent Massey, tequila expert at Dan Murphy’s Richmond VIC

Brookie’s Byron Dry Gin, Australia
Brookie’s Byron Dry Gin, Australia

As Brookie’s Byron Dry Gin is made with 25 botanicals, including native Australian macadamia, finger lime and cinnamon myrtle, I always recommend mixing it with a low-sugar tonic like Capi Dry to let the natural flavours of the gin shine. Garnish with lime and mint to complement the citrus botanicals. 

— Monique Strand, gin expert at Dan Murphy’s Macarthur Square NSW

Copper Dog Blended Malt Whisky, Scotland
Copper Dog Blended Malt Whisky, Scotland

Blended malts are made from a mix of premium malt whiskies and considered superior to blended grain whiskies. Copper Dog, a mix of eight Speyside single malts, is perfect in a Sly Dog – the sweetness of the vermouth enhances the whisky’s dark oak, honey and fruit flavours.

— Colin Sorensen, whisky expert at Dan Murphy’s Chermside QLD

Bundaberg Solera Rum, Queensland
Bundaberg Solera Rum, Queensland

The best way to experience Bundaberg’s most intricate rum is at room temperature in a brandy glass, which allows the volatile butterscotch and fruitcake aromas to develop nicely. Dilute the rum with a splash of tepid water to enhance the effect, or add ice to calm the burn of the alcohol, and reduce the flavour intensity.

— Nicholas Williams, rum expert at Dan Murphy’s Cos Harbour NSW

Lagavulin 16 Year Old Malt Whisky, Scotland
Lagavulin 16 Year Old Malt Whisky, Scotland

To fully appreciate Lagavulin’s intense peaty notes, drink it neat (or with just a dash of water). The best glass is a Glencairn – its tulip shape is specially designed so you can enjoy the smoky aromas. Try and hold the glass by the base so your hands don’t warm the whisky.

— Colin Sorensen, whisky expert at Dan Murphy’s Chermside QLD

Maker's Mark Kentucky Bourbon Whiskey, USA
Maker's Mark Kentucky Bourbon Whiskey, USA

Cocktails don’t come more classic than the Old Fashioned, which was designed to accentuate the fragrant vanilla and subtle smoky notes of premium bourbon. It’s at its best when made with Maker’s Mark for a slightly sweet and delicately aromatic drink.

— Daniel Mowbray, bourbon expert at Dan Murphy’s Glen Waverly VIC

Mt. Uncle Distillery Botanic Australis Gin, Australia
Mt. Uncle Distillery Botanic Australis Gin, Australia

This herbaceous gin has a complexity that makes it perfect for a Dry Martini. It’s London Dry-style, which means it’s juniper forward, and it’s made with native Australian botanicals. I’d use a ratio of 10mL dry vermouth to 50mL of Mt. Uncle gin and garnish with an olive.

— Monique Strand, gin expert at Dan Murphy’s Macarthur Square NSW

Never Never Southern Strength Gin, Australia
Never Never Southern Strength Gin, Australia

West Australian botanicals, including bush mint, sea parsley and juniper myrtle, give this gin an earthy flavour profile. I’d start by sipping this neat to really appreciate the volatile characters, then add a splash of dry tonic and a cube of ice, which will accentuate dierent flavours.

— Jasmine Morrissey, gin expert at Dan Murphy’s Kelmscott WA

Old Youngs Six Seasons Gin, Western Australia
Old Youngs Six Seasons Gin, Western Australia

Cocktails don’t come more classic than the Old Fashioned, which was designed to accentuate the fragrant vanilla and subtle smoky notes of premium bourbon. It’s at its best when made with Maker’s Mark for a slightly sweet and delicately aromatic drink.

— Daniel Mowbray, bourbon expert at Dan Murphy’s Glen Waverly VIC