An Australian double-grain whisky. For depth, the distillery use malted barley, just like Nova. For an aromatic, dry flavour, they use Australian wheat. Lightly charred or steamed barrels. Sourced from Australian wineries that make great shiraz, cabernets & pinot noirs. Often filled fresh when the barrel is still wet with wine. Each whisky is matured separately in Melbournes wildly varied climate, then deftly combined. Smooth as silk. Spiced vanilla, tropical fruits & cereal characters rounded with red apples & berries. Easy-drinking when neat or on ice. Try a Two-Fold & tonic & you might be tempted to bin the gin. ...

The Starward (New) Old Fashioned bottled cocktail is a modern take on the venerable classic whisky cocktail. The cocktail is a harmonious blend of Starward whisky, house-made bitters & their very own wattleseed demerara syrup, all which come together to create an unforgettably smooth & aromatic cocktail that's guaranteed to impress. ...

Rich amber colour Aroma of ripe orchard fruits: pears, bananas & apples with vinous raisins & dried figs. Caramel, vanilla & marzipan balance the fruit. The palate is filled with rich, toasty caramel, creme brulee, more fruit, pepper, sandalwood, nutmeg & marzipan. A full, sweet, juicy mouthfeel, with a youthful, spicy, dry finish. Limited stock. ...

A fruity, double distilled single malt made with Australian barley & craft brewers yeast for extra flavour. ightly charred or steamed barrels sourced from Australian wineries making great shiraz, cabernets & pinot noirs. Often filled fresh when the barrel is still wet with wine. Matured in Melbournes wildly varied climate for three years. Exceptional length thanks to the red wine barrels. Bright aromatic notes of red berries, orchard fruits, vanilla, caramel & soft oak spice. Smooth & complex when sipped neat. Shines in classic cocktails. Works exceptionally well with food. ...

Starward use Apera (Australian sherry style) barrels to age the Solera expression. The palate is filled with rich, toasty caramel, creme brulee, more fruit, pepper, sandalwood, nutmeg & marzipan. A full, sweet, juicy mouthfeel, with a youthful, spicy, dry finish. ...

A liquid interpretation of freshly baked Danish rye bread. A Nordic rye whisky with dark & roasted aromas & a long fruity aftertaste. This is a different kind of rye whisky. The combination of malted rye & barley & pot still distillation makes this a smooth, fruity & full-bodied whisky. ...

Stauning Smoke tastes like a hot summer's day on the moor; a mildly smoked single malt whisky made from pure West Jutland malt barley smoked over locally harvested peat & heather. A thoroughbred terroir whisky that gently will blow you away. Stauning Smoke is the quintessence of the distillery's innovative New Nordic-whisky philosophy: Made from pure local ingredients, malted on open floors, smoked over peat & heather found in the landscape surrounding Stauning, double-distilled in small flame-heated pot stills & finally aged on 1st Fill wine & spirits casks. The result is an elegant & refined whisky with a gentle smoky taste & a complex character that oozes of the dunes, the heath & the wind by the North Sea. ...

In 1892, Sir Raleigh Holmes-Dunston developed a gin recipe which appealed to the highest echelons of polite society. Smooth on the palate, with juniper, cardamon & citrus melting together in perfect harmony, this gin was a sensation! Gin Palaces all across England vied to get their hands on the precious liquid. ...

Weighing in at a mighty 45% alcohol by volume, this tipple is not for the faint hearted! Crafted with juniper, orris root, licorice, star anise, lemon, orange & grapefruit zest, this delicious Gin is good enough to sip on its own or to be the base of the finest cocktails. ...

A blend of the finest Caribbean Rums with Vanilla, ginger & black pepper. in 1900, Steam Punk's founder's brother, Montague Holmes-Dunston, was holidaying on the island of Hispaniola (modern day Haiti/ Dominican Republic) when, whilst on a jungle expedition, he disappeared for 30 days. After extensive searching, he was found in a back street bar in Port au Prince. Dazed & confused, he related a tale of him becoming lost in the jungle & how he was taken in by a beautiful Voodoo priestess who introduced him to the strange rites & rituals of her religion. He spoke of a wonderful beverage he had imbibed which was a secret recipe of his hostess. Watching closely, he committed to memory the blending of the spices & dark rums to produce the delicious spirit. Realising he would never be allowed to leave his hostess's home, he made good his escape & eventually found his way to the city. Upon returning to Britain, he, with the help of his famous gin-producing brother, recreated the original spiced rum, & it is this recipe which is brought to you today. ...