Reminiscent of slow and salty days, Papa Salt is an easy-drinking gin made for sharing. Native Australian wattleseed and pink peppercorn are brightened with zesty wax flower, hibiscus, citrus peel and a hint of oyster shell. Have it short, tall or straight up. We'll take ours in the sun with soda water and a wedge of orange.

To create this truly unique whisky, we selectively sourced rare malted rye and the finest malted barley from progressive malt houses, paired them with virgin American oak casks air-dried for 36 months and let it all mature in the maritime air of coastal Sydney. Our preference for malted rye over the far more commonly used unmalted rye affords this whisky a point of distinction evident upon the very first sip. This layered, aromatic spirit offers notes of spiced custard, ginger, stone fruit and baked apple pie with a fresh herbal finish that lingers on the palate.

This fruity pink gin with its all natural raspberry infused pink hue has been handcrafted for pure tastebud delight. The zero-sugar pink recipe allows for a balanced gin that isnt overly sweet, making it the perfect base for a summer cocktail or the health conscious gin lover.With a classic juniper forward nose. The palate is balanced with soft raspberry notes, leading to a dry earthy finish from the Native Limes and Blood Orange.

A delicate blend of our Sydney crafted Brix White & 5 yr old Caribbean Gold rum infused with Grapefruit, Semi-dried mango, cinnamon, vanilla and native Australian spices.

Veuve Capet is the first Vodka exclusively made from Chardonnay grapes (hand-harvested in the famous Côte des Blancs, in French Champagne vineyards). After a fivefold distillation and charcoal filtration, this vodka was assembled with perfectly pure water. Veuve Capet has a unique character, combining roundness and fruitness. Tasting notes : Eye : Perfectly crystal clear. Nose : Rich and elegant bouquet. Fresh, dominated by citrus notes, including grapefruit zest, then evolving to exotic notes of mango and guava. Mouth : Very rich and supple in the mouth. Complex aromas with citrus, the finish is particularly long, dominated by Williams pear notes.

Made using a tradition family recipe and Queensland barley aged for 7 years in ex redwine reconditioned French Oak barriques with American oak heads. This whisky displays rich luxurious amber colour, sweet honey and spice on the nose. Complex sherry, port and vanilla on the palate. Perfect for celebrating births, weddings, wakes and anything in between.

This savoury gin is inspired by Australia’s pristine coastline, infused with seaweed, tarragon, native finger lime, ruby grapefruit and crushed Sydney Rock Oyster shells. It offers a smooth, creamy texture with a delicate hint of salinity balanced with vibrant citrus notes. Comes to life in a classic Martini or a refreshing Gin & Tonic. 40% Alc./Vol.

Australia's first spiced agricole rum. Designed to reflect the salty coastal rainforests of the North Coast of NSW, Spiced Bam Bam starts as a 3-4 year old barrel aged sipping rum. It is then infused with whole native & traditional botanicals including wattleseed, native ginger, citrus (mandarin & orange), cinnamon quills, Tahitian vanilla beans and sea salt. The result is a softly spiced rum that actually tastes like rum, perfect to sip on the rocks, mix with ginger or in any rum cocktail.

Juniper forward with floral and citrus highlights , our original gin gives a nod to tradition, yet looks to the future by distilling modern botanicals alongside more traditional ingredients. Original Gin works wonderfully in a classic G&T, garnished with a wedge of pink grapefruit or in an Original martini. Batch distilled and hand crafted at Boatrocker's small Melbourne distillery.

Co-created by one of Scotland’s most awarded Master Distillers, Jim McEwan, together with Cape Byron Distillery Co-founder and distiller Eddie Brook are two new Australian takes on a classic Scottish single malt. Many readers will already know of Jim McEwan who has more than fifty years of experience in the whisky business, having worked at Bowmore for 38 years, before overseeing the rebirth of Bruichladdich and most recently helping to get new Islay distillery, Ardnahoe, off the ground. Two editions are on offer: A Chardonnay barrelled limited edition, and this, the Cape Byron 'Original', aged in Scotland's traditional vessel of choice: American oak x-Bourbon casks. Says Brook, “They go together like a match made in heaven. [The whisky is] not overly dominated by the oak, it’s letting the spirit sing, and we’re seeing this marriage.” What partly accounts for the distinctive style is that the pair have resisted the temptation to use smaller barrels to ‘accelerate’ the ageing process. It's the opposite approach of most Australian distillers. “...We’ve got this climate that gives us faster maturation. Now that’s great, but it can also get too much, you can get too much tannin and then over-oaking in your whisky, ” Brook explains. "To avoid this, we only mature in full format barrels, between 200 to 300 litres in size". Specially designed warehousing facilities further offset Byron’s temperature extremes. According to McEwan, another factor is the distillery's proximity to the coast. “Walk down the barrel room... you’re getting that marine character and influence coming through" he says. "That moisture is falling on the oak staves, and slowly but surely, there’ll be a residue of salt and eventually as the whisky moves in and out, as the temperature increases, the alcohol will expand and it will touch the salt, and pull it back, and that brings a unique marine freshness to the spirit – quite different from anything else...” No surprise that McEwan reckons fans of Bruichladdich might taste some similarities in the Cape Byron spirit. “They’re not dissimilar. There’s no peat, [Eddie’s] using American oak, I used a lot of American oak Bourbon casks as well. I’ve used wine casks – and you’ve got all the wine casks there. There’s a similarity there between what I was doing in Islay and what Eddie’s doing here." As for the taste? Can't say there are many like this - either here or abroad - but you can appreciate why McEwen draws comparisons with Bruichladdich. Cape Byron's Original is a creamy, near voluptuous malt that defies its age. Peaches and cream come through with sweet barley and shortbread on the nose. The co-mingling of dried mango and juicy malt with the Bourbon vanilla aspects is nicely done, and there's a spicy edge adding vibrancy. At the finish, more peaches and cream, dried mango and a little grilled pineapple, pepper and coastal freshness develop. It's a whisky less about overt complexity, all about generous mouthfeel and precocious flavour. No doubt that equation will change over time. Right now, the creative forces behind the project have guaranteed one of the more compelling Aussie releases in recent years. Matured for three years in 200 litre ex-Buffalo Trace Bourbon casks. 47% Alc./Vol. Non chill filtered. Batch 001 tasted. Notes from the producers... The colour of a Byron Bay sunset. The palate offers soft vanilla, creme brulee and biscotti characters, layered over distinct notes of pear, coconut and buttery macadamia.

In the 1920s Prohibition Era, a Blind Tiger was an establishment known to illegally sell alcohol, with a focus on celebrating the exciting flavour and taste of liquor cocktails, many of which were Gin based. Blind Tiger Organic Gin is distilled in small batches and is a complex, yet elegant and aromatic gin.