The folk behind Sydney gin distillery Archie Rose are no strangers to experimental spirit-making. From using wild foraged ingredients to proving smoked gin is a thing, the boundary-pushing spirit-makers have made a name for themselves as one of the country’s top labels for local gin, whisky and vodka. But it’s perhaps their latest creation, ArchieMite, an unaged, experimental buttered toast-flavoured spirit, that promises to deliver a drinking experience like none other.

Made with 25 kilos of freshly churned Pepe Saya butter and 15 kilos of toasted sourdough from Sonoma, the new spirit is a combination of individually distilled ingredients with a blend of yeast-extract spreads.

As for the flavour, Archie Rose master distiller Dave Withers describes it as a big, fun umami-rich drink. “It sits in this weird but interesting place,” he says. “Trying to describe how it tastes is like trying to describe the colour blue. If you like that savoury flavour of yeast-extract spreads, you’ll really enjoy it.”

And while only 3000 bottles have been produced, the distillery is launching the new drink with a month-long celebration of Mitey Brunch Weekends, kicking off from May 11. The ArchieMite cocktails will include espresso Mite-inis, Mitey coladas and even a Mitey Bloody Mary. On the food front, the distillery will offer the opportunity to build your own brunch platters designed to complement the spirit – think Sonoma bread, Pepe Saya butter and, of course, breakfast spreads.

Archie Rose ArchieMite Hot Buttered Toast Spirit, 700ml, is available from May 8 for $79. 

Joining in on the celebration, Gelato Messina has created ArchieMite-inspired gelato sandwiches using Sonoma bread, breakfast spreads and Pepe Saya butter, also available from May 8 for a very limited time at the Rosebery outlet.