OUR DISTILLATION PROCESS
Our spirits are created in beautiful hybrid traditional pot stills; blending old-world distillation methods with modern techniques.
Our unique cane spirits & premium gins are produced under low temperature vacuum distillation which provides the highest purity and intensity of the most delicate aromas. Exotic spices and botanicals are added to our gin baskets and the delicate flavour vapours are extracted via reflux & cold condensed to produce our refined gins and spiced cane spirits.
Working within the parameters of these traditional pot stills inspires a romanticism of process that enthrals us to discover new flavour fusions and encapsulate them in the bottle.
BASE SPIRIT
To begin the process of our Gins, Cane Spirits and Rums, the highest quality sugar cane juice, demerara, brown sugar and molasses are carefully sourced from proud cane farmers in Northern New South Wales and Queensland and dissolved in our purest spring water.
Depending on the spirit being created; the type and proportion of sugars in each individual recipe varies considerably.
The resultant sweet liquors are then fermented with selected yeast over several weeks to yield delicate rum worts. The alcoholic sugar cane wines are then allowed to naturally settle and clear, ready for distillation.
OUR INGREDIENTS
Our Australian sugar cane & grain based spirit are created with the best global produce we can source.
The exploration of sourcing ingredients with quality and trueness in mind… honey and corn from the South Coast of NSW, lemon thyme from the Southern Highlands, sugar cane, molasses and lemon myrtle from the Hinterlands of Byron Bay & Tweed Heads, mandarin & orange from the Riverina, Orange Blossom from Sicily, Madagascan Vanilla Beans, Szechuan pepper from Chengdu and most importantly juniper berries from Nepal.
Building recipes of balance and harmony that naturally result in intense aromas with smooth yet complex, mouth filling flavours.
OAK AGEING
Our Rums and Whiskys are aged in premium French oak hogsheads with medium to heavy charring, whilst our corn mash Whisky (Bourbon) is aged traditionally in heavy charred American oak hogsheads.
These barrels are carefully stored in temperature controlled cellars that enable us to age our spirits perfectly; achieving the most consistent flavour profiles with fully defined aroma, balanced cedar oak and a rich complex palate.
Our spirits are aged in oak for a minimum of three years, after this time they are carefully blended with the finest spring water to the desired alcohol percentage, providing perfect balance.
