Robust new world gin distilled from barley spirit, vapour infused with a blend of classic botanicals, citrus, hops and pink peppercorns.

Yardarm Distilled Gin 42%
A robust vapour infused New World gin with a smooth rounded flavour. The base spirit is made from locally sourced chemical free barley twice distilled though our extended copper & glass column, You'll taste the traditional gin botanicals including juniper, coriander, cardamom, angelica and cassia bark together with citrus (orange peel, lime leaves, and lemon myrtle), spicy pink peppercorns and hop flowers.

Recipe ideas:
- G&T garnished with a slice of lime;
- a Gin Rickey (in a tall glass with ice, sparkling water and 1/2 a lime squeezed in and dropped in)-
- a dry or even a dirty Martini;
- a Ginsecco, a Gimlet or even a Caipirinha.

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.

Navy strength gin made in a classic dry style with a barley and triticale spirit, showcasing a select few native and locally grown botanicals.

Powder Monkey Navy Strength Gin 58%
At its heart is a bold dry spirit with a distinctive rye character that we craft from triticale, malt and barley. After 2 distillations in our extended copper and glass column, we vapour infuse in a selection of six botanicals: plenty of juniper, supported by five locally sourced botanicals; eucalyptus leaves (picked from the majestic Blakley's red gum [Eucalyptus blakelyi] outside the Stillhouse), pink peppercorns along with cinnamon, lemon and aniseed myrtles.

Powder Monkey is currently made with 100% Australian grown grain & botanicals including NE Victorian "Bobbie's Patch" Juniper.

Recipe ideas:
- Classic G&T with lemon;
- Bitter lemon or even a gin squash;
- Gin sour.

 A unique gin distilled from barley spirit, vapour infused with a balance between classic and aniseed botanicals.

The Aniseed Gin 42% (formerly Evolution)
A unique aniseed flavoured gin, vapour infused with the traditional gin botanicals including juniper, coriander, angelica and cassia bark, with a blend of aniseed flavoured botanicals: aniseed, star anise, fennel, liquorice root and aniseed myrtle, fresh ginger and cinnamon myrtle.

Recipe ideas:
- G&T garnished with orange and sage (fruity tonics match especially well!);
- a Milawa Mule, with ginger beer and lime;
- a Negroni or a Perfect Martini;
- Jaffa Martini (with Dark Cacao liqueur and Cointreau or Triple Sec),

The forerunner of gin, made with a blend of gin botanicals but with a distinct aged grain character in the spirit, appealing to gin and whiskey drinkers alike.

Grain Jenever 38%
An homage to the traditional Oude (old) Jenever style, with 33% lightly distilled spirit or Moutwijn (malt-wine). The malt-wine is aged in oak for between 1-2 years and then blended with a clean distilled grain spirit, infused with juniper and a combination of local and native botanicals, including, pink peppercorns, eucalyptus leaves from the majestic Blakley's red Gum at the StillHouse door, lemon, cinnamon and aniseed myrtles and finally a little local red gum honey is added.

Recipe ideas:
- Traditional: Neat, chilled in a tulip glass filled to the rim, or with a beer on the side - a "Kopstootje"; or
- sipped on the rocks;
- also makes a great replacement for tequila in a Margarita and other cocktails!

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.