Much like our approach to making gin, we begin our vodka production with a 96% alcohol by volume pure wheat spirit, made from Australian wheat, which after extended fractional distillation is the cleanest and smoothest base from which to distill our vodka. Also, while technically vodka is meant to be completely neutral, the wheat provides a hint of flavour we really like.

We then prepare the spirit for further distillation in our copper pot still by cutting it with local Sydney water that has been filtered six times using a variety of processes. Sure, the quality of the water is exceptional to begin with but we insist on taking the filtration process that little bit further. It’s an extra step that you can taste when filling a glass directly from the tap at the distillery.

Once the spirit has been cut, we charge our copper pot still for the final distillation run. Our aim during this final run is to heighten the desired natural flavours that make our vodka unique while removing any remaining impurities. It also serves to develop the mouthfeel and viscosity we’re looking for. These characteristics are developed in three ways:

1. Through our unique still – Its very shape and construction will impart its own flavour to the spirit, based on the level of reflux, copper contact and heat dispersion

2. Heat application – Our steam-heated still allows us complete control over applying heat and the speed of distillation. There are simpler heating methods available, but none that offers the control we’re looking for

3. Cool vapour infusion – by holding botanicals in our Carter Head style infusion point in the still’s Lyne arm

It’s true that our stills are handmade from some of the best copper available but they require the right craftsman to produce the best result. We’re proud to say we have the very finest distillers amongst our team.