FAQs

We endeavour to package and dispatch orders as soon as practical (generally, same day, or next day). On those rare occasions when we are out of town for any reason (events, restocking, etc.) there may be a delay of up to 2 - 3 days. In the case of longer delays, we will notify you. For freight from Western Australia to the Eastern States, it is normal for this to take up to 7 - 10 days; a little longer for regional and remote destinations. Should you have special needs (e.g. expedited delivery, gift wrapping, etc.) please contact us and we will try to accommodate you.

Rest assured that all spirits are filtered through a coffee filter as they are pumped out of their respective barrels. Dilution with pure rain water (to adjust the alcohol strength) may then result in the formation of precipitates. These precipitates are flavour components and are perfectly safe to drink (just shake up the bottle before serving). In the case of liqueurs, these are also filtered and/or decanted. Some precipitates or residual solids may be present on the bottom of the bottle, and sometimes oils will separate out on top. Simply shake before serving.

Indefinitely! We have a 40+ year old opened bottle of Baitz Creme de Menthe which we keep at the cellar door to show customers who ask this question. It is still in pristine condition thanks to the natural preserving properties of both alcohol and sugar.

Because we make a proper "distilled" absinthe the amount of the halucinogenic compound (thujone - derived from the herbal ingredient "wormwood") that ends up in the final spirit is minimal. You would not be able to drink enough to get "high". Note: Beware of absinthes made by infusion (often the case with "home absinthe kits"). These can be dangerous.

Our liqueurs are no where near as sweet as most commercial liqueurs. We strive to make products that can be enjoyed, and while being sweet, are not cloying.

The names used on the bottles are not "made up", but are tributes to people who have had, or continue to have, significant influences on our lives. John honoured his late father, Robert Scott, in the naming of the coffee liqueur, while his late maternal grandmother, Valerie, is remembered with the cherry liqueur. Gabriela's mother, Jandira, is behind the naming of the chocolate liqueur. Pirate Jim's Spiced is a tribute to our good friend, and neighbour, Jim, from when we lived in the USA.

The Australian Excise Act stipulates that "rum manufactured in Australia must not be delivered from the CEO's control unless it has been matured by storage in wood for at least 2 years". This means that we must use a name other than "rum" when we sell our sugarcane based spirit with less than 2 years of barrel age on it. Names such as "Schnapps", "Eau de Vie" and "Aguardiente" sprang to mind (all generic terms for strong alcoholic beverages), but in the end we opted for "Aguardente" (also a generic term for a strong alcoholic beverage), because of our strong Brazilian (Portuguese) connections. The word is a compound of the Romance language words for "water" and "fiery", similar to the English term "Firewater".

An alcoholic tincture is typically an alcoholic extract of plant or animal material or solution of such, with an ethanol percentage of at least 25% - 60%. It describes our liqueurs perfectly (although it did help to have our tongues firmly planted in our cheeks prior to adopting the term)!