Noswy is a clear spirit in the same style as vodka, but it's not called vodka because it's not made in a traditional Eastern European or Nordic vodka region.  Noswy is distilled from Australian Sunshine sugar, which gives the yeast the best possible chance to produce clean, smooth spirit.  An amount of rolled oats and rye is added to the ferment to give a silky mouth feel.  The grain also adds a pleasant, almost fruit, sweetness to the palate.  Why Noswy?  'Swy' is an alternative name for two-up, probably from the German 'zwei'.  Noswy displays no 'heads' or 'tails' from the distillation process; no heads and tails, therefore no swy!

Polidori is a variation of a traditional London Dry Gin, using the profound flavour and aroma (flavaroma?) of blood orange to elevate the spirit to a higher level.  Polidori is confident, complex and flavoursome enough to stand on its own - as much a sipper as it is a mixer.  N.B. some slight cloudiness (louching) may be evident. Why the name?  'Sanguine' can mean 'bloody' and, to take it a bit further, John Polidori was the author of 'The Vampyre', a short story he published in 1819, based on a story told by Lord Byron during his holiday with the Shelleys; a holiday that also produced Mary Shelley's 'Frankenstein'.  Some holiday!

Longline Rum is distilled from rapadura.  The result is a clean, approachable, not-quite-dark-not-quite-light rum that exhibits some of the flavour complexity of a more forward, traditional, blackstrap molasses rum.  Rapadura (a.k.a. panela) is 'first boil' (extra virgin?), dehydrated sugar cane juice, a whole sugar that retains its molasses, whereas blackstrap molasses is a sugar refining by-product that contains residual sugar.  One's not necessarily better than the other, they're variations on the same theme.  The 'Longline' name comes from a tasting note where the taster commented on the length and persistence of the 'flavour line'.

Inspired by a comment that agave being roasted for tequila had the same aroma as roasting kumera (sweet potato), this our interpretation.  Distilled from char-roasted kumera and whole, organic agave syrup this faquila (fake tequila) exhibits profound, rounded, almost vegetal (similar to Noilly Prat maybe?) flavours that makes it an excellent stand-alone sipper or martini base.  Aybro is a nod to the trans-Tasman influence.

Ask ten Italians "what is limoncello?", and you'll get one hundred answers, and maybe as many emphatic denials! Limoncello, limoncino, limonetto and more are regional variations of a delicious lemon liqueur. It's found pretty much anywhere there's a surplus of lemons, and the lemon variety will determine the flavour of the final product. We call ours limoncello because it seems to be the most generic name in Australia, but the best Italian product we've tasted is called 'limonetto'. Our limoncello is made from the zest of lemons from a tree in our distiller's back yard so the supply is definitely seasonal. The flavour starts sweet and sumptuous and closes with a refreshing bitter finish, and it's music to the tongue either chilled or at room temperature. Why Filama? It's Amalfi all over the place!

Quotidian is a great, everyday gin that can be used for many different tasks.  Building on the basic 'London' botanicals with the addition of fresh citrus for sweetness, balance and flavour; Quotidian works equally well as a mixer for martinis and g&t or, as a sipper, enjoyed on its own.  It's named Blooms from a tasting note that said "the aroma blooms from the glass". 'Quotidian' is Latin for 'everyday'.