Our sixth annual Australian Whisky Advent Calendar is once again designed to take whisky lovers on a month-long roller coaster ride of handmade Australian drams. With more than two dozen whiskies simmering in its belly, the only thing that's left is to grab a tasting glass and a comfortable seat. A total of 25 Australian whiskies are hiding behind the slots of this calendar, each of them handmade in small batches around Australia. This year we're treating drinkers to an in-depth dive into a range of released and unreleased drams from a handful of distilleries. These include single malt whiskies, single cask whiskies, whiskies finished in exotic casks, whiskies made with other grains and more. Some of these beauties have won major international awards while others have never before been released to market. If this isn't a surefire way to kick off the festive season, then we don't know what is. Behind each door is a bottle of premium Australian whisky, presented in one of our signature 30ml matte-black glass bottles. The calendar also comes with access to a set of exclusive tasting notes. Jump on the website using the QR code on the box to reveal interesting facts about the featured distillery andwhisky you're about to taste. The entire calendar weighs over 3kg, which is another reason, other than the obvious one, why it isn't suitable for children. Artwork This year we teamed up with Negin Maddock, an illustrator and printmaker based in Sydney, to showcase ‘The Magpie King’, a linocut print. Linocut is a form of printmaking referred to as relief printing. Starting with an illustration which is transferred to a lino block, the image is slowly and carefully carved into the block. Ink is then rolled onto the block and then pressed onto paper to transfer the image. Once the ink is dry, colour is added by hand. Gift advice These Whisky Advent Calendars are shipped in plain brown cardboard shipping boxes to maximise the surprise factor. We never include invoices within orders.

With the recent explosion in Australian Gin production, this is the perfect way to sample a wide range of locally made Gin. White Possum have compiled 12 handcrafted local Gins, presented in a sleek matte black sample bottles. The Flight of the Juniper Possum features Gins from NSW, VIC, TAS, SA, WA and the ACT. The set also comes with a tasting and inspiration guide with detailed information about each Gin, distillery and interesting facts about Gin in Australia.

The folks at White Possum have been big fans of Amaretto and its marzipan flavour for as long as they can remember. But it was a shame not to be able to buy an Australian made Amaretto, so they decided to take matters into their own hands and make one. This is a stripped down version of the classic Italian Amaretto, but with an Australian twist. To make it, the team smashes apart Australian grown bitter almonds (a by-product of the apricot industry), cooks and infuses them in a clean sugarcane spirit for weeks. This is where they get that big bold marzipan flavour that Amaretto lovers will recognise immediately. They then add a pinch of wild Strawberry Gum leaves, harvested from outback NSW, which adds an extra floral boost. On the nose, you'll detect thick marzipan notes but also a smattering of floral and herbal aromas, thanks in part to the addition of Strawberry Gum. A quick swirl opens it up further. On the palate, you'll be greeted with an explosion of marzipan flavour thanks to a generous infusion of bitter almonds. It's thick, decadent and syrup-like with plenty of sweetness but not 'visit the dentist' sweet. On the finish, you'll experience a long drawn-out ending with brown sugar playing a key role in the length. Its flavours will dance around on your tongue like a house party into the wee hours of the morning. All of White Possum's liqueurs, including Naked Amaretto, are bottled exclusively in recycled glass spirit bottles. Between the lovely network of bars who help collect empty spirit bottles for them and the empty bottles that get spat out of their own 'tasting flight production line', they've managed to build up a locally sustainable supply of bottles. These bottles are given a "rough massage" to strip the labels off, then a hardcore hot rinse and a final polish up before being revived with a new liqueur filled life.

White Possum Scarletta is a bitter citrus amaro modelled on the classic Italian-made Campari. Made using homegrown and foraged lemon myrtle, as well as a blend of various citrus peels and bitter roots, Scarletta is seriously aromatic and bracingly bitter. It's designed specifically for constructing a Negronis or Spritz, whilst also suitable for the bold drinker who prefers their bitterness served on nothing but ice and a lemon twist. To make this clean yet complex amaro, the team peels several varieties of locally grown oranges and lemons. The peels are infused and distilled alongside leaves picked from their very own lemon myrtle tree which was planted soon after the distillery was founded in 2014. To these citrus botanicals the team adds a smorgasbord of infused and distilled bitter herbs and spices, most notably gentian root, which form the bitter backbone of the drink. The whole process takes a couple of months before a balanced flavour profile appears, at which point liqueur is siphoned from the top of the vat. A few drops of red food dye are used to turn the liquid from orange to red before bottling. White Possum deliberately avoids filtering the liqueur to ensure no flavour is filtered out, so you may notice some sediment and oils that may drift out of the liqueur over time. Simply give your bottle a quick shake and all will be normal again!

A lychee love affair.<br>Say goodbye to fake flavours.<br>We've squeezed, steeped and fawned over real lychees to capture that unmistakable, nectar-like juiciness.<br>Inside, you'll find a fresh burst of tropical sweetness that'll have you checking for stray fruit. You might even find some. A cheeflicker of acidity keeps things sprightly.<br>Sip straight, swirl into a spritz, or douse over ice cream.<br>Free from artificial colours, flavours and preservatives. Vegan & Gluten Free

Imagine a slice of banoffee pie and gooey banana bread, but in liquid form. The concept of making a banana liqueur made from real bananas with no fake banana flavour additives started as an experiment way back in 2017. After a few failed starts and many, many gloopy messes, we put the project in the 'too hard' basket and it sat on the sidelines. Seven years later, in 2024 we decided to pull this project out of the woodwork and try another flavour extraction method we'd read about in an old cookbook. It still involves a lot of gloopy messes along the way, but the end result is a thick and tasty liqueur with enough banana 'oomph' to send monkeys and monkey-wannabes into a frenzy. In fact, each 500ml bottle of Banana Liqueur contains five bananas. To make this decadent liqueur, we cut up ripe QLD grown bananas, keeping both skin and flesh. One portion of bananas is very slowly cooked with sugar for 12 hours until the distillery smells like banana cake. The remainder is infused in cane spirit and distilled. After several rounds of messy filtration, we combine the syrup and the spirit then let it rest and develop in complexity. The gloopy solids that remain in the filter bag are rather tasty. Instead of throwing the leftovers away, we give them to a cookie factory next door to turn into banana cookies. As with all of our limited edition liqueurs, this one is bottled in up-cycled spirit bottles collected from bars which we've cleaned, de-labelled and polished prior to filling.