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.

This is a stripped down version of the classic Italian Frangelico, but with an Australian twist!

A bittersweet concoction of organic fermented cacao, a selection of earthy roots and a good measure of tangy yet floral lilly pillies. Cacao from the Philippines. Beautiful Australian twist on the liqueur with local roots and lilly pillies. No artificial colours or flavours. Recommended in a Dark Cacao Martini!

Naked Maraschino is an intense cherry liqueur that fuses traditional Italian Maraschino flavours with a smattering of Australian desert peaches. This luxurious liqueur is the result of over two years of experiments and trials. Many cherries were harmed in the process and White Possum make no apologies for their actions. Their final recipe goes something like this. First, they crush a ridiculous number of sour cherries into a paste, then slowly ferment the mixture over many weeks to extract those deep funky cherry flavours. This 'cherry wine' is then distilled in a pot still where we remove the sharp 'heads' and the lousy 'tails' of the distillate. From there, they let it rest and age in a small vat until the flavour mellows a little. Then they add a rich infusion of quandongs, a semi-sweet indigenous ‘peach’ that contributes a distinctly fruity aroma, and a couple of other herbs and roots before letting all the flavours rest further and marry together in harmony. Contains no artificial colours, flavours nor preservatives. All of White Possum's liqueurs, including Naked Maraschino, are bottled in recycled glass spirit bottles where possible. These bottles, harvested from a network of bars, are given a rough massage to strip the labels off, then a hardcore rinse, sanitisation and a polish before being revived with a new liqueur filled life.