“Developed to expand non-alcoholic options” is the mantra of NON, a breakaway, higher level option in the burgeoning abstinence market. It’s lightly fizzy, dry, brilliantly refreshing, raspberry-fruity and slightly herbal. An incredibly sophisticated ‘alternative’ drink.

David Lowe is a master of biodynamic farming, here applying the practices to pinot gris, sauvignon blanc and riesling that are harvested and fermented together. The mix becomes a bright, crunchy, textural white of vivaciousness and ease of drinking, but with interest.

Produced in one of Australia’s only paddock-to-bottle distilleries, this clear rum-style spirit is a revelation for clear spirits – gently sweet, lightly spicy and brilliant as the star in punch, daiquiris and mojitos.

Sam Vinciullo single-handedly farms his Margaret River vineyard and organically produces his wines and without any additives, making an outstanding, idiosyncratic range. This is all lemon verbena and green herbs. A tart and zesty white with a wild streak.

The name Van Dieman Brewing belies that the base ingredients for a range of its beers are actually grown on the same farm. An amazing feat. This beer is savoury but smashable, showing pleasing sourbitterness and light malty characters.

A beer for beaches and the baking heat of Australian summer, this amazingly thirst-crushing tangy and sessionable beer is brewed using salt and seaweed foraged from the brewery farm’s surrounds. It’s incredibly good.