Replacement Glass Lid for the Grainfather G40 or the G70 Brewing Systems. Compatible with all versions of the G70.

Step into the wild with ATF Funk In The Dusk, a darkly complex yet crisp wild ale that walks the line between rustic and refined.

This brew opens with a bold, earthy spicy rye character, layered over smooth, coffee‑like roast and subtle dark fruit notes with a whisper of dried fruit and resinous spice—present enough to provide clean balance, but not overpowering.

The finish is dry, lively, and unexpectedly crisp, with gentle hints of fruit and spice that linger like twilight fading into night.

Yeast is not included with the kit. We recommend using Froth Wilding to create a unique New Zealand beer

Alternatively you could use Fermentis SafAle BE-134.

Step into the wild with ATF Funk In The Dusk, a darkly complex yet crisp wild ale that walks the line between rustic and refined.

This brew opens with a bold, earthy spicy rye character, layered over smooth, coffee‑like roast and subtle dark fruit notes with a whisper of dried fruit and resinous spice—present enough to provide clean balance, but not overpowering.

The finish is dry, lively, and unexpectedly crisp, with gentle hints of fruit and spice that linger like twilight fading into night.

Yeast is not included with the kit. We recommend using Froth Wilding to create a unique New Zealand beer

Alternatively you could use Fermentis SafAle BE-134.

Red Gum Port – Limited Batch Barrel Chunks

There’s a quiet corner of Western Australia where a handful of port barrels are built not from imported oak, but from local red gum — a timber as Australian as the dry earth itself. These casks are rare, used sparingly, and almost never released to the open market. When a tiny allocation becomes available, we grab it. This is one of those moments.

Our Red Gum Port chunks come from that fleeting supply. Once filled with fortified Australian port and left to rest through scorching summers and cool winters, the timber is now cut into home-brew-friendly pieces — ready to hand over every whisper of its past life.

The Scent of the Bush in a Glass

Red gum doesn’t taste or smell like traditional oak. It brings something older, softer, and deeply rooted. From the moment you open the bag, you’ll catch it: a mix of dark fruit leather, sun-baked earth, and a faint prickle of woodsmoke. In spirit, the chunks slowly unravel layers of:

• Jammy dark fruits — think dried muscatels, overripe figs, and black cherry compote, gifted by the port-soaked grain.

• Burnt toffee and brown sugar crust — a rounded sweetness that cushions the edges of young spirit without masking it.

• A breath of native spice — less European baking spice, more like lemon myrtle, wattleseed coffee, and a distant hum of pepper leaf.

• Low, ancient earth — the unmistakable scent of red dirt after light rain; a savoury, grounding note that anchors everything else.

• Colour like an outback sunset — deep garnet, mahogany, and flashes of tawny amber develop quickly, turning heads before the first sip.

Where It Belongs

While these chunks play nicely with many spirits, two paths really let them shine:

• Whiskies — the robust, cereal-forward character marries effortlessly with the dried-fruit sweetness and earthy depth.

• Clean neutral spirit — here the wood takes centre stage, transforming a blank canvas into a complex digestif reminiscent of a fine old tawny.

Don’t be afraid to drop a chunk into a dark rum or a home-brewed strong ale either. Small additions can spark remarkable results.

Guiding the Extraction

Forget rigid rules. Think of this as a rhythm:

1. Start gentle. Place roughly 100 grams of chunks per litre of spirit into a clean glass vessel. You can always add more later, but you can’t take the flavour back out.

2. Visit often. Beginning around day three, pour yourself the smallest taste every day or two. Swirl, sniff, sip. Notice how the sharp edges soften and new notes emerge — sometimes a sudden wave of chocolate and prune, other times a quiet leathery calm.

3. Listen to your liquid. There is no “correct” age here. One batch might hit perfection at 10 days, another at three weeks. The moment it feels round, expressive, and complete to you — stop. Strain or remove the wood.

4. Rest and enjoy. Let the naked spirit rest for a few days to settle, then bottle. Pour with pride.

A Fleeting Offering

Because these barrels aren’t made by the thousands, our stock of Red Gum Port chunks turns over fast and rarely repeats exactly. Each pack is a snapshot of a specific cask, a specific season, a disappearing craft.

When they’re listed, they’re live. When they’re gone, they’re memory. Don’t let this one become a story you almost tasted.

A lightweight, shatterproof 2-litre bottle designed to transport your favourite beer to parties, barbecues, and camping trips. No glass means fewer breakages.

• 1.5L capacity

• Shatterproof PET, lighter than glass

• Amber tint reduces UV exposure

• Reusable and refillable

Fill it, pack it, and pour wherever you're headed.

A lightweight, shatterproof 1.5-litre bottle designed to transport your favourite beer to parties, barbecues, and camping trips. No glass means fewer breakages.

• 1.5L capacity

• Shatterproof PET, lighter than glass

• Amber tint reduces UV exposure

• Reusable and refillable

Fill it, pack it, and pour wherever you're headed.

Craft a classic Malt Whisky in the style of the Scottish Highlands with Southerner Malt Whisky Chips.

Add 10–15g per litre of spirit, allow to mature for at least 10 days, then strain and enhance with Pure Distilling Whisky Essence for a smooth, authentic finish. From the makers of quality home brew ingredients.

Transform your homemade spirit into a rich, Caribbean-style rum with Spirits Unlimited Plantation Rum Chips.

Simply add 10–15g per litre of spirit, leave for at least 10 days, then strain and finish with Pure Distilling Rum Essence for authentic tropical flavour.

Through a precise toasting process, these French oak chips are transformed from a firm, tannic wood into a smooth, richly aromatic ingredient.

The heat treatment degrades the high natural ellagitannin load, eliminating astringent harshness, while liberating vanillin and creating roasted, sweet spice compounds. The result is a layered bouquet of sweet baking spice, clove, roasted nuts, and a touch of smoke, with a subtle cedar backdrop.

The chips require no pre-boiling and deliver an immediately polished, refined oak character. They are excellent for adding sophisticated depth to brandy, rum, and single malt spirits, and for lending a true barrel-aged elegance to Saison-style beers, Chardonnay, cyser, and semi-sweet meads.

User Guide

• Toasted French oak is ready to use straight from the pack. No boiling is required.

• Spirits: Add 10–30 g per litre directly. Age for 2–8 weeks, tasting weekly. The spice and nutty layers develop smoothly without astringency.

• Beer: Use 2–5 g per litre in secondary. A short rinse in boiling water or a dip in neutral spirit suffices for sanitising.

• Wine: Add 1–3 g per litre during bulk ageing. The sweet spice and vanilla-like notes integrate elegantly into both white and red wines; taste weekly.

• Cider & Mead: Use 1–3 g per litre after primary fermentation. The roasted nut and spice character complements honey and apple without overpowering them.

• Single use. Keep in a cool, dry place.

These American oak chips have undergone a controlled toasting that fundamentally changes their chemical profile. Toasting reduces the wood’s harsh ellagitannin content to a smooth, approachable level while degrading lignin to liberate free vanillin—the compound behind the classic sweet vanilla aroma.

At the same time, natural wood sugars caramelise, adding layers of toffee, toasted marshmallow, and a wisp of gentle smokiness. The result is a chip that delivers a warm, sweet, and rounded oak character with prominent vanilla, coconut, and dessert-like notes, requiring no pre-treatment.

Ideal for creating bourbon-style whiskeys, aged rums, and oaked ales, these toasted chips also bring a mellow, comforting vanilla dimension to Chardonnay, robust cider, and spiced mead.

User Guide

• Toasting eliminates the need for pre-boiling. The chips are ready to use directly.

• Spirits: Add 10–30 g per litre of spirit. Age for 2–8 weeks, sampling weekly to capture the optimal balance of vanilla and sweetness.

• Beer: Use 2–5 g per litre in secondary fermentation. A brief rinse with boiling water is sufficient for sanitising.

• Wine: Add 1–3 g per litre during bulk ageing. Vanilla and caramel emerge quickly; begin tasting after 5 days.

• Cider & Mead: Use 1–3 g per litre after primary fermentation. The toasted marshmallow and vanilla notes pair beautifully with apple and honey.

• Single use. Store cool and dry.

Produced from French oak, these raw, un-toasted chips offer a tight-grained wood with a refined spicy-cedar aromatic profile. The signature notes come from natural eugenol and cedrol, delivering clove, subtle cedar, and a distinctive dry spice, while sweet vanilla is completely absent in this raw state.

The chips also contain a substantial amount of ellagitannins—highly water-soluble compounds that provide a firm, silky mouthfeel and structure when carefully controlled.

A pre-boiling step is mandatory to remove the harshest tannin fraction and allow the elegant spice and cedar to come forward without gripping astringency.

For distillers, this chip supplies a sophisticated framework for building brandies, single malt–style spirits, and other refined liquors. It is equally suited to adding a polished, spicy tannin structure to Belgian-style ales, dry traditional meads, cyser, and age-worthy wines when used with precision.

User Guide

• Important: Untoasted French oak is high in harsh, water-soluble tannins. Boil the chips for 10 minutes and discard the water. This strips the most aggressive astringent compounds while preserving the clove and cedar character.

• Spirits: Start at 10 g per litre, post-boil. Taste every 2–3 days; typical contact time is 2–4 weeks. Do not exceed 25 g/L. To later introduce vanilla, remove, dry, and toast the chips at 180°C for 15 minutes before returning them to the spirit.

• Beer: Add 2–3 g per litre in secondary, boiled. The spicy, clove-like notes are delicate but can quickly dominate; check after 5 days.

• Wine: Use 1–2 g per litre during bulk ageing, boiled. The tannins integrate rapidly; sample every 2–3 days.

• Cider & Mead: Use 1–2 g per litre after primary, boiled. A light hand adds spicy structure without overwhelming fruit or honey.

• Single use. Store in a dry, odour-free container.

These raw, untoasted chips are made from American white oak and deliver the wood’s natural character: bold coconut-like notes and a distinctive dill-herbaceous lift driven by oak lactones.

In their raw state they contain no free vanillin, so sweet vanilla is absent unless the chips are later toasted. The chips also carry a high load of water-soluble ellagitannins that can contribute firm structure, but their rapid extraction demands careful management to prevent harsh, drying astringency. A pre-boiling step is essential to temper the most aggressive tannins and allow the clean coconut and dill profile to shine.

For distillers, this provides a structured base that can later be built upon through the use of toasted oak if desired. The chips also add coconut depth and a firm tannic backbone to full-bodied red wines, dark strong beers, dry ciders, and traditional meads.

User Guide

• Important: Raw oak tannins are harsh if used untreated. Always boil the chips in water for 10 minutes and discard the water before use. This step removes the most astringent water-soluble compounds while preserving the characteristic coconut and dill.

• Spirits: Use 10–15 g per litre of spirit, post-boil. Age for 2–6 weeks, tasting every 3–4 days. If vanilla sweetness is desired, remove the chips after initial aging, dry them, and toast them in the oven at 180°C for 15 minutes before returning them to the spirit.

• Beer: Add 2–3 g per litre during secondary fermentation, boiled. Coconut and dill notes come forward quickly; taste after 5 days.

• Wine: Add 1–2 g per litre during bulk ageing, boiled. Short contact times (1–2 weeks) are typical to avoid over-extraction.

• Cider & Mead: Use 1–2 g per litre after primary fermentation, boiled. Adds structure and a coconut undertone; monitor closely to avoid astringency.

• Single use only. Store in a cool, dry place.

Indulge in the smooth sweetness of Essencia Honey Bourbon — a bold American-style whiskey infused with rich golden honey, soft vanilla, and a touch of toasted oak. Perfectly balanced between warmth and sweetness, it delivers the easy-drinking character fans love in honeyed favourites like Jack Daniel's Tennessee Honey.

Enjoy it chilled, over ice, or topped with cola or lemonade for a refreshing twist. Essencia Honey Bourbon offers a smooth, slightly sweet finish that’s approachable, satisfying, and made for sharing. 

Crafting 2.25 litres of authentic-tasting spirit from each 28ml bottle, by adding 1.95L of 40% ABV neutral spirit and 280g Essencia Ezibase Liqueur or 280g of white sugar. Essencia essences deliver an authentic flavour every time. With decades of leadership in quality home distillation, Essencia ensures an unparalleled taste experience. Don't compromise on quality; elevate your spirits with this exceptional essence.

Tired of sucking air when transferring from your Fermzilla or Kegmenter? Or pulling air instead of the sweet nectar in your keg with a floating diptube. This is the solution!

Upgrade your setup with this fantastic Gen2 weighted filter! Constructed from durable HDPE and premium 304-grade stainless steel, it's built to withstand boiling and is compatible with most cleaners.

The clever 10g weighted end means no more fiddling with stainless nuts in your filter – just replace your old filter and enjoy consistent liquid draw. Finally, no more sucking up air! This Gen2 filter keeps your floating dip tube reliably below the surface.

The 304 stainless 80 mesh provides optimal filtration for hops and most solids without the frustration of frequent blockages.

If you own a FermZilla or stainless Kegmenter, this is a must-have addition!

From: Kegland

Colour coded Yellow and Red Ball Lock Keg Post O-Rings. Silicone for superb malleability and spring back memory performance.

We've all been there, not looking or not thinking and trying to put a gas disconnect on a liquid post. Yes, there's a notch in it. Yes, there are words IN and OUT. But you're busy! You don't have time to go searching, it should just be in your face obvious that it's a liquid or a gas post. KegLand finally has the answer with the long awaited colour coded Gas and Liquid Post Sets Red & Yellow.

FAQ
Why not Low2 O-Rings? Aren't they supposed to be better?

There is one fundamental reason why we didn't and shouldn't use Low2 O-rings for a post. Spring-Back Memory - Leak prevention.

Low2 has a lot of memory, while silicone does not. This means that if you use a Low2 O-ring on your keg posts, keep the keg cold in the fridge, and have everything connected, then later remove and reattach the disconnects, the O-ring's memory could be slightly off unless you reseat it in exactly the same position. That misalignment can lead to a potential leak.

We use Low2 on the Hatch Lid O-Ring because its a face seal that can withstand 100's of PSI worth of pressure, and even if flattened slightly under pressure it can be reseated quite easily.

A Radial Seal (Post O-Ring) is much harder to manipulate. 

All independent testing with Low2 Keg Lid O-rings was done with silicone post o-rings. So rest assured you're getting the best possible product that means less leak spots, and better chemical resistance and performance.

Comes with:
5 x Yellow Liquid In Post O-Rings
5 x Red Gas Out Post O-Rings

We would recommend applying food grade lubricant to your o-rings on a regular basis to prolong their life. Especially after deep cleaning.

From: Kegland

These 330ml amber beer bottles come in a box of 28 and feature a brown glass colour that effectively blocks light wavelengths responsible for the "skunked" off-flavour in beer.

Ideal for homebrewers, they help preserve the freshness and quality of your brew by protecting it from harmful light exposure. Designed to fit crown caps, these bottles offer a reliable and traditional option for bottling your homemade beer.

The ATF Extract Recipe - Mac's Green Beret Clone is our recipe to replicate this popular beer.

" Powerful and precise, Green Beret packs an arsenal of citrus and pine flavours with a skillfully controlled explosion of hoppy goodness."

Instead of the yeast included with the Brick Road Classic IPA, we recommend using Froth Buddy (Assumed Origin: Sierra Nevada), or Lallemand's BRY-97 West Coast Ale Yeast. You could also try Safale US-05, Lallemand Nottingham High Performance Ale Yeast, or Mangrove Jack's West Coast Yeast.

The Details

Kit Includes

• Brick Road Pale Ale - 1.5kg
• Brick Road Hopped Amber Malt - 1.5kg
• Amarillo, Simcoe, & Nelson Sauvin hop pellets for steeping and dry hopping.

The ATF Extract Recipe - Mac's Three Wolves Clone is our recipe to replicate this popular beer.

"Amarillo, Simcoe & Nelson Sauvin hops dominate this elaborate Pale Ale, bursting with citrus & tropical notes and a well-balanced bitterness."

Instead of the yeast included with the Brick Road Classic IPA, we recommend using Froth Buddy (Assumed Origin: Sierra Nevada), or Lallemand's BRY-97 West Coast Ale Yeast. You could also try Safale US-05, Lallemand Nottingham High Performance Ale Yeast, or Mangrove Jack's West Coast Yeast.

The Details

Kit Includes

• Brick Road Classic IPA - 1.5kg
• Brick Road Amber Malt - 1.5kg
• Amarillo, Simcoe, & Nelson Sauvin hop pellets for dry hopping.

This high amp power supply can also be used to power the Semi-Auto Cannular.

Specifications:

Input Voltage: 220-240V AC (50-60Hz)
Input Current: 1.9amp
Output Voltage: 24V
Output Current: 12.5amp
Efficiency: greater than 90%
PF: greater than 0.95
Overload Protection: Yes
Outlet Plug: Anderson Socket

From: Kegland

The Cannular can seamer is a manual can seamer that is easy to use, reliable and beautifully simple and with this Semi-Auto Model it just got even easier. Now you don't even have to pull a lever to seam the can. The seaming process takes only 3 Seconds!

The 24v power supply with a standard Anderson Plug is now optional. A 24v power supply is necessary to run the machine. The power supply for the manual Cannular machine is not suitable for this Semi-Auto unit.

Whether you're a cool bar wanting to fill your own crowlers or you are a home brewer wanting to keep your home brew fresh and protected from damaging light, the Cannular is the answer. The Cannular can seamer is one of the most compact and easy to use benchtop can seamers around. With a single operator you can seam/seal the cans in 3 seconds meaning this compact machine is suitable for small breweries or brewpubs doing small production runs.

Semi-Auto Design
This new Semi-Auto model of can seamer is able to guarantee you get consistent seaming process every time. Like the manual can seamer, this machine has no lever meaning it's even easier for the operator to seam the can consistently and will not vary on how hard the operator is pulling the lever. Once the machine is tuned, only a small amount of oil on the bearings is required and no other maintenance for 50,000 cans. Please note that the beer will need to be carbonated prior to using the canning machine.

Safe To Use with Low Voltage Power Supply
If you have ever used a can seamer you would know that you can sometimes spill liquids while processing cans. As a result the Cannular machine is made with 24v DC so even when you make a mess you don't have a risk of electrocuting yourself. This also makes the machine easier to clean and wash down.

Environmentally Friendly
When compared with disposable glass bottles cans are much more environmentally friendly as they are: - Significantly lighter making them less energy consuming to transport - More recyclable, more cost effective to recycle, and a higher percentage of cans get recycled in when compared with glass.

Great For Outdoor Events
Cans are a fantastic choice for outdoor events, parties, pool events, or at the beach. Broken glass can be dangerous and difficult to clean up completely. Cans on the other hand are the safest choice in this respect.

Preserve the Product Quality and Freshness
Gas Barrier - Although a glass bottle is completely air tight, the crown seals allows a small migration of CO2 out of the beverage and allows small amounts of oxygen to get ingress as the rubber seal is permeable. So as a packaging solution glass bottles are imperfect and the product quality will degrade more rapidly due to this gas migration. Aluminium cans have a hermatic metal on metal seal that is impervious to gas transmission. Light Block - Many beverages, especially beer, can get damaged quickly due to light. If you expose many beers to sunlight for even 5 minutes the beer can become light damaged ("skunked"). Even soft light such as indoor lights will damage beer over time and noticeable skunking can occur with both incandescent and fluorescent light globes within hours. So unless you keep your glass bottles in the dark all the time you will compromise the beer quality. Aluminium cans solve this problem by blocking 100% of damaging light.

From: Kegland
Model: KL15769
Voltage: 24V
Power Plug: Anderson Type 40A

Rich and complex with aromas of deep, inviting roasted dark espresso and rich cocoa, beautifully intertwined with dark caramel sweetness and hints of dried fruit underpinned by a subtle, intriguing earthy spice.

The generous use of rye and oats creates a beautifully velvety smooth and full-bodied mouthfeel with a decadently creamy yet never heavy experience, crowned by a dense, persistent head.

Clean bitterness and the faintest background whispers of soft citrus and floral notes provide just enough structure to frame the immense malt profile without ever stealing the spotlight. An indulgent stout defined by its opulent malt complexity, captivating roast character, and luxurious velvety texture.

Yeast is not included in the kit. We recommend using Froth Rudeboy (Assumed Origin: Youngs Brewery) or Mangrove Jack's Empire Ale yeast. You could also try Mangrove Jack's Liberty Bell yeast.

Rich and complex with aromas of deep, inviting roasted dark espresso and rich cocoa, beautifully intertwined with dark caramel sweetness and hints of dried fruit underpinned by a subtle, intriguing earthy spice.

The generous use of rye and oats creates a beautifully velvety smooth and full-bodied mouthfeel with a decadently creamy yet never heavy experience, crowned by a dense, persistent head.

Clean bitterness and the faintest background whispers of soft citrus and floral notes provide just enough structure to frame the immense malt profile without ever stealing the spotlight. An indulgent stout defined by its opulent malt complexity, captivating roast character, and luxurious velvety texture.

Yeast is not included in the kit. We recommend using Froth Rudeboy (Assumed Origin: Youngs Brewery) or Mangrove Jack's Empire Ale yeast. You could also try Mangrove Jack's Liberty Bell yeast.

The ATF South Pacific IPA’s aroma is bright and lifted, offering distinct notes of tangelo, fresh lime zest, ripe apricot and peach, underscored by a subtle hint of pine and a gentle resinous depth. A clean malt character provides a light foundation, carrying just a whisper of golden sweetness that supports the hops without competing for attention.

On the palate, the beer is smooth and medium-bodied, leading into a wave of stone fruit and citrus. A firm, assertive bitterness (58 IBU) arrives on the finish, drying the palate and leaving a crisp, refreshing impression of grapefruit pith and resinous pine.

Yeast is not included in the kit. We recommend using Lallemand Nottingham High Performance Ale Yeast, or Froth Buddy (Assumed Origin: Sierra Nevada), or Lallemand's BRY-97 West Coast Ale Yeast. You could also try Safale US-05,  or Mangrove Jack's West Coast Yeast.

The ATF South Pacific IPA’s aroma is bright and lifted, offering distinct notes of tangelo, fresh lime zest, ripe apricot and peach, underscored by a subtle hint of pine and a gentle resinous depth. A clean malt character provides a light foundation, carrying just a whisper of golden sweetness that supports the hops without competing for attention.

On the palate, the beer is smooth and medium-bodied, leading into a wave of stone fruit and citrus. A firm, assertive bitterness (58 IBU) arrives on the finish, drying the palate and leaving a crisp, refreshing impression of grapefruit pith and resinous pine.

Yeast is not included in the kit. We recommend using Lallemand Nottingham High Performance Ale Yeast, or Froth Buddy (Assumed Origin: Sierra Nevada), or Lallemand's BRY-97 West Coast Ale Yeast. You could also try Safale US-05,  or Mangrove Jack's West Coast Yeast.

Smell the difference. Essencia Single Malt Whisky Barrel Chunks are made from wet, freshly emptied single malt whisky barrels that have aged premium spirit for 4–10 years.

These chunks offer exceptional quality compared to cheaper dry staves or chips, with careful processing that retains the charred interior to enhance flavour infusion and provide substantial surface area for rapid, genuine aging.

Simply soak up to 2L of 40% ABV spirit for 10 days to achieve authentic barrel-aged character. Unlike dry alternatives, Essencia Barrel Chunks impart the rich, complex single malt whisky flavour that transforms your spirit with the depth of years of maturation.

Essencia Bourbon Barrel Chips are made from wet, freshly-emptied, bourbon-soaked American White Oak bourbon barrels.  The carefully selected barrels have been aging bourbon for 4-10 years in Kentucky, USA. They are excellent for fast-aging spirit.

Soak 10-25g per litre of 40% ABV spirit for 10 days.

Essencia Bourbon Barrel Chunks are made from wet, freshly-emptied, bourbon-soaked American White Oak bourbon barrels (not dry barrels like cheaper staves and chips). 

The carefully selected barrels have been aging bourbon for 4-10 years in Kentucky, USA.  The unique chunking process ensures each chunk captures the charred inside of the barreland gently opens up the bourbon-soaked oak.  Each litre of spirit is in contact with a huge surface-area of barrel to enable aging in only seven days.  Unlike dry ‘staves’ or ‘chips’, Essencia Bourbon Barrel Chunks will create genuine bourbon without the need for other flavouring.  

Essencia Bourbon Barrel Chunks can be used in different ways depending on your beverage and taste. Basically it comes down to the original spirit flavour, versus oaking.

 - The more Chunks you use per measure of neutral spirit (or vodka), the more original flavour imparted in a shorter time.

 - The longer the Chunks are in contact with the spirit, the more oak is imparted.

SUGGESTIONS FOR USE

Essencia Bourbon Barrel Chunks can be used to rapidly barrel-age neutral spirit or vodka, bourbon, whiskey or beer.  We recommend a process of soaking, draining and filtering.  You can test along the way, or blend different batches to your own taste.

Soak in 2 Litres of Spirit for 10 days.

Perfect for tasting and sharing small-batch spirits, this 60ml swing-top bottle combines practicality with a touch of craft appeal. The secure glass closure keeps contents fresh and sealed, while the compact size makes it ideal for distillery samples, gift sets, or home spirit experiments.  The vintage-style swing mechanism adds character to any collection. Whether you're bottling homemade liqueurs, storing infusions, or packaging samples for friends, this versatile vessel delivers both function and style.

A smooth French-style vodka flavour with a soft, rounded profile and gentle grain character. Clean and refined, reflecting the lighter, polished style of French wheat vodkas.

Try this flavour if you enjoy Grey Goose™.

A full-flavoured Australian-style rum profile with rich molasses notes and a warm, rounded character. Bold and familiar, reflecting the classic Aussie dark rum style.

Try this flavour if you enjoy Bundaberg Rum™.

A classic Queensland-style rum with a distinctive reddish colour and a bold sugarcane-driven profile. Strong molasses sweetness with noticeable oak character, delivering a flavour that is instantly recognisable.

Try this flavour if you enjoy classic Australian rums such as Bundaberg™ Rum

A 4 inch silicone tri-clover/tri-clamp seal with a 40 Mesh screen (made from 304 stainless steel) attached to a PTFE edge.

A 4 inch silicone tri-clover/tri-clamp seal with a 60 Mesh screen (made from 304 stainless steel) attached to a PTFE edge.