Ever wondered what goes into crafting our spirits? Take a peek behind the scenes and explore our batch log, where our Mad Scientist (aka head distiller) keeps us up to date with his latest exploits.
Our second batch of Plum Rakia, from 75kg of Australian grown Satsuma Blood Plum halves.
Various leftover ferments and failed blends went into this to free up some containers. It’s a mix of pear, plum and blueberry - we’ve got no idea how this one will turn out but we’re excited to try!
This will be a very small batch, hoping to blend it by Christmas.
A gentle hint of pear and a soft finish. Fruity, soft and clean. GOLD MEDAL WINNER - 2024 Australian Distilled Spirit Awards
Our first batch of blueberry rakia - currently under development!
Our first batch of plum rakia - launch party coming soon!
A custom batch of rakia made from the leftover peaches, apricots and plums growing in our clients backyard. It’s round, juicy, fruity and utterly delicious.
A gentle hint of pear and a soft finish. Fruity, soft and clean. Bottled on 31 January 2024.
Ever wondered what happens when you try to make a rakia from pineapple, lemon, watermelon and peaches?
Surprisingly disappointing.
Absolutely disgusting.
Never again.
Really, really bad.
At the fermentation stage it tasted delicious, and we had high hopes . Then it went into the still and came out tasting like watermelon seeds - we'll try it again sometime but it was pretty awful so we’re not in a hurry.
