The pepperberries used for the Bush Liqueur grow in the wetter forests of Tasmania and they are collected fresh, then crushed and steeped in strong, neutral alcohol until ready for distillation in our 80 litre copper pot still. The final distilled spirit is broken down to 32% a/v with filtered pure water and slightly sweetened to produce the Liqueur. All the flavour characteristics come from the pepperberry.

The pepperberry spirit has captured the flavour of the Australian bush, with a hint of citrus, lavender and aniseed, and a clean, peppery finish.

Bush Liqueur is perfect on its own or can be enjoyed in the following drinks:

• Served over crushed ice with a squeeze of fresh lemon or lime
• Poured over thick, fresh cream in a strong, black coffee
• As an alternative to gin in a cool tonic
• In a good, bitey, ginger beer