FAQs
About our Bar
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Yes! We have ramp access, occupy one level and are building an ambulant bathroom for all.
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Yes! Whilst we won’t serve alcohol to anyone under 18 we are more than happy to show children how the distillery works. All children need to be accompanied by an adult.
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Yes! Dogs are welcome in the outdoor area. We have two adorable dogs on our distillery team so we love to have canine visitors as long as they like to be social.
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Unfortunately not. We have music like you’d find in any cafe - we want to be able to talk to you about our products and create a space for you to talk to each other.
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For the neighbors that’s easy, walk! For those a little further away we have excellent public transport options at our doorstep including four railway stations (Kensington, Macaulay, Flemington Bridge and Newmarket stations), a tram (number 57 tram line on Racecourse Road) and a bus (402 bus route on Macaulay Rd) that will drop you within walking distance.
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Yes, absolutely! Check out this page for all the details.
About our Distillery
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A Distillery Door is like the cellar door you would find at a vineyard — except we are a distillery! You will be able to see our distillery in action, sample our products and enjoy a drink.
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No. Distilling doesn’t produce smells.
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There will be no vibrations, fumes, smoke, vapour, steam, soot, ash, dust, grit, oil, electromagnetic interference, glare, or additional exterior artificial light.
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We aren’t a restaurant. While some bar food and snacks will be available, we will not have a commercial kitchen and are not offering meals. Instead, we welcome you to order from a food delivery service and enjoy our drinks.
About our Rakia
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Rakia is a European spirit, made from distilling fermented fruits.
The making of rakia is a family tradition that’s passed down through the generations, and each region (and household) often has its own unique methods and distilling traditions.
Rakia is also a seasonal drink; crafted in batches from leftover fruit each harvest, and production is naturally limited to the amount of fruit available—once it's gone, the batch is complete.
This makes every batch of rakia a unique, one-of-a-kind drink.
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You sure can, we make custom batches for private family events (such as weddings, christenings/baptisms) and other parties. You can find more information here.
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It depends - but yes, we love doing this! We need at least 30-40kg of fruit to make a decent batch of rakia. We can either take your fruit and do all the work, or you can also come in and help us prepare the fruit for fermenting (and then come back when it’s ready to distill) if you’re interested in that. For full details and information of what’s involved and how this works, send us an email.
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It’s different depending on the type & quality of fruit we use, but generally between 2-6 weeks.
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If you’re a spirit nerd like us, you can view our batch log over here.
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We make some pretty unique spirits, and sometimes there’s just no good category for them here in Australia.
We make a traditional Grape Spirit - which would be called a Grappa in Italy, or Eau de Vie in France.
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In Australia, products that are labelled as “limoncello” tend to be more like a liqueur, with a lower ABV and a sweeter profile.
Our “Lemon Spirit” is more like a traditional limoncello, and is a true spirit with an ABV of 42%.
About our Rum
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We don’t climate control our barrels, which means the weather and environment around our distillery determines how long we age them. If you’ve spent any time in Melbourne, you’ll know our weather is a little all over the place, which causes our barrels to contract, swell up, heat up, and cool down at random and crazy intervals - so our ‘aged cane sprits’ are truly imbued with a Melbourne taste.
Our rum is lighter on the palate, with a little hint of vanilla and berries.
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In Australia, liquor needs to be aged in barrels for 2 years before it can legally be called rum.
Our barrels are aged for at least 2 years, sometimes longer. We open a barrel as needed.
To see what barrel we’re up to, check this page.