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.

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