A rich dark chocolate flavoured liqueur made with organic cacao nibs, vanilla and just a little sweetness.

Dark Cacao Liqueur 30%
Organic Peruvian cacao nibs are steeped into our house distilled spirit, along with Vanilla and just a little sugar to offset the bitterness of the cacao. The result is a Liqueur with a rich flavour much like a block of 70% dark chocolate.

Recipe ideas:
- Jaffa martini (with Aniseed Gin and Cointreau or Triple Sec),
- Expresso martini,
- Affogato or just poured over ice cream[ or
- neat or on a piece of ice as a night cap.

Navy strength gin made in a classic dry style with a barley and triticale spirit, showcasing a select few native and locally grown botanicals.

Powder Monkey Navy Strength Gin 58%
At its heart is a bold dry spirit with a distinctive rye character that we craft from triticale, malt and barley. After 2 distillations in our extended copper and glass column, we vapour infuse in a selection of six botanicals: plenty of juniper, supported by five locally sourced botanicals; eucalyptus leaves (picked from the majestic Blakley's red gum [Eucalyptus blakelyi] outside the Stillhouse), pink peppercorns along with cinnamon, lemon and aniseed myrtles.

Powder Monkey is currently made with 100% Australian grown grain & botanicals including NE Victorian "Bobbie's Patch" Juniper.

Recipe ideas:
- Classic G&T with lemon;
- Bitter lemon or even a gin squash;
- Gin sour.

 A unique gin distilled from barley spirit, vapour infused with a balance between classic and aniseed botanicals.

The Aniseed Gin 42% (formerly Evolution)
A unique aniseed flavoured gin, vapour infused with the traditional gin botanicals including juniper, coriander, angelica and cassia bark, with a blend of aniseed flavoured botanicals: aniseed, star anise, fennel, liquorice root and aniseed myrtle, fresh ginger and cinnamon myrtle.

Recipe ideas:
- G&T garnished with orange and sage (fruity tonics match especially well!);
- a Milawa Mule, with ginger beer and lime;
- a Negroni or a Perfect Martini;
- Jaffa Martini (with Dark Cacao liqueur and Cointreau or Triple Sec),

Limited seasonal release with a cherry flavour complemented by botanicals, made by steeping locally grown fresh cherries in gin.

Cherry Gin 38.6%
For the 2023 seasonal release, locally grown Cherries from Eldorado Orchards were frozen and then steeped in a specially made gin that featured cassia and lemon myrtle. After the cherries were strained out the infused gin was fortified with more gin. The result is a unique seasonal release with a rich cherry colour and flavour complementing our blend of botanicals. A little lighter yet "fresher" flavour that the 2022 release, reflecting perhaps the varieties of the cherries used and the the season.

Recipe ideas:
- On the rocks muddles with a few frozen berries;
- G&T garnished with frozen berries a twist of Lemon as a garnish;
- a Ginsecco (a shot of gin & a couple of frozen berries topped up with Prosecco);
- Also goes well with dry ginger ale.

The forerunner of gin, made with a blend of gin botanicals but with a distinct aged grain character in the spirit, appealing to gin and whiskey drinkers alike.

Grain Jenever 38%
An homage to the traditional Oude (old) Jenever style, with 33% lightly distilled spirit or Moutwijn (malt-wine). The malt-wine is aged in oak for between 1-2 years and then blended with a clean distilled grain spirit, infused with juniper and a combination of local and native botanicals, including, pink peppercorns, eucalyptus leaves from the majestic Blakley's red Gum at the StillHouse door, lemon, cinnamon and aniseed myrtles and finally a little local red gum honey is added.

Recipe ideas:
- Traditional: Neat, chilled in a tulip glass filled to the rim, or with a beer on the side - a "Kopstootje"; or
- sipped on the rocks;
- also makes a great replacement for tequila in a Margarita and other cocktails!

A traditional French aniseed flavoured aperitif made with a botanical blend led by native aniseed myrtle.

Pastis 45%
Pastis is a traditional French aniseed flavoured aperitif. We make our Australian Pastis with our own spirit, infused with a selection of traditional pastis botanicals together with two unique Australian representatives: Aniseed Myrtle and Round-leaf Mintbush. Le Pastis Met L'Eau Au Bush.

Recipe ideas:
- Traditional: one part pastis to 4-7 parts chilled water, adjusted to one’s own taste and add   ice after diluting;
or substitute sparkling water and add a slice of orange.