Spirits

Smoothing agent to improve fullness and mouthfeel when added to flavoured spirit. Odourless with a slightly sweet taste.

Our Glycerine is naturally derived from refined vegetable oil and is vegan friendly.

Ingredients

Glycerine.

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.

A stainless steel mesh canister that is 140mm long with a hook to hang from the thermowell inside the Pure Distilling Pot/Alembic Condenser . Can hold around 60g of mixed botanicals. Comes with instructions and packaged in a carton with hang tab.

A stainless steel mesh canister that is 360mm long with a hook to hang from the thermowell inside the Pure Distilling Reflux Condenser . Can hold around 160g of mixed botanicals. Comes with instructions and packaged in a carton with hang tab.

The very essence of all gins

Juniper berries form the base of all gin botanical mixes. Use for macerating in spirit or in a suitable gin basket along with your own botanicals to create you own unique botanical mix.

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.

Velvety smooth, the perfect base for your favourite liqueurs.

Simply add 330ml of Sweet Liqueur Base to 630ml of 40% spirit and the required amount flavouring to create top quality liqueurs.

Makes up to 3 litres.

Replicate the renowned Lincoln County Process used in producing almost all Tennessee whiskeys prior to barrel ageing. This traditional method gently filters new-make spirit through a bed of sugar maple charcoal, removing volatile compounds and softening the spirit before maturation. The result is a smoother, mellower whiskey with enhanced caramel and vanilla notes once aged on oak.

Usage:

Steep 250 g of Pure Distilling Maple Charcoal with 5 L of Bourbon, Whiskey, or ~40% ABV neutral spirit for 4–6 days. After steeping, decant the filtered spirit to a small ageing barrel or transfer directly onto Pure Distilling Bourbon Chunks to continue developing depth, colour, and character.

For enthusiasts wanting to make authentic spirits; Gin, Rum, Vodka, Fruit Brandies & more!

Fast, efficient, and easy to use

A Pot Condenser is used when you want the flavour of the wash to come through. For instance, if you ferment fruit or grains, it will allow some of that flavour to enter your distillate. If you use a reflux condenser, such as the Pure Distilling Reflux Condenser, you would just end up with pure, unflavoured alcohol. Inject some flavour into your drinks with the Pure Distilling Pot Condenser!

Fast – 4.5L/hr with alcohol or 2.8L/hr with water
Quality – Made & designed in Australia, with quality Australian copper
Pair it with a Dome – Pair with a Pure Distilling Alembic Copper Dome to increase copper contact – giving you a higher quality product.

Fits a lid with a 60cm diameter hole.

Just switch it on and collect your alcohol – it couldn’t be simpler than that!

Instructions: Pot Condenser Copper instructions

The Pure Distilling Alembic Dome is made from 99.7% copper and is double the weight of competitors! The dome fits on top of your boiler, used in place of the boiler lid.

The Pure Distilling Alembic Dome increases copper contact in the distilling process, capturing more sulphites and resulting in a higher quality product. The dome is designed for use with the Pot Condenser and perfect for pairing with our Proofing Parrot!

Fit boilers with a 310mm-312mm diameter.

The diameter of the hole at the top of the dome is 60mm.