A rich dark chocolate flavoured liqueur made with organic cacao nibs, vanilla and just a little sweetness.

Dark Cacao Liqueur 30%
Organic Peruvian cacao nibs are steeped into our house distilled spirit, along with Vanilla and just a little sugar to offset the bitterness of the cacao. The result is a Liqueur with a rich flavour much like a block of 70% dark chocolate.

Recipe ideas:
- Jaffa martini (with Aniseed Gin and Cointreau or Triple Sec),
- Expresso martini,
- Affogato or just poured over ice cream[ or
- neat or on a piece of ice as a night cap.

A traditional French aniseed flavoured aperitif made with a botanical blend led by native aniseed myrtle.

Pastis 45%
Pastis is a traditional French aniseed flavoured aperitif. We make our Australian Pastis with our own spirit, infused with a selection of traditional pastis botanicals together with two unique Australian representatives: Aniseed Myrtle and Round-leaf Mintbush. Le Pastis Met L'Eau Au Bush.

Recipe ideas:
- Traditional: one part pastis to 4-7 parts chilled water, adjusted to one’s own taste and add   ice after diluting;
or substitute sparkling water and add a slice of orange.

Winter special - 49% discount! Just $75 a bottle until 30 August 2026!

A collaborative series of delicious brandies distilled from wine supplied by Booths Taminick Cellars. Aged for at least 7 years in remastered French oak ex-red wine barrels.
The brandies from the 4 casks, bottled at 47% abv, will be released progressively, starting with Cask 1.

Casks 1 was distilled from wine made from Trebbiano, a white grape variety originating in Italy that, under its French name Ugni blanc, is also a common variety in Cognac and Armagnac. Aged at a relatively low abv, 52-58%, in individual casks, the result is a mellow fruity and subtly sweet brandy in a classic style.  Ideal for winter sipping! 

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