Our commitment to sustainability extends to our raw materials. We use fruit that might otherwise go to waste — we've received plums from a neighbours backyard, lemons from the local Flemingals, and excess product from local Melbourne farms.

This approach not only helps prevent food waste but also turns potential trash into treasured spirits. We periodically seek community contributions of unused fruit, so keep an eye out for our calls, or contact us anytime to see if we can transform your surplus into something special.

We also love it when our neighbours bring in excess fruit from their over-abundant trees, and bring their friends/family in for a day of laughter and connection as we prepare the fruit for fermentation together (just like it’s always been made).

If you’ve got an excess of fruit and are interested in organising a day like this with us, you can find more info here.

Post-distillation, the leftover fruit mash doesn't go to waste. We contribute to the Kensington Town Hall fruit compost system, turning what’s left after juicing and distilling into nutrient-rich compost for local green spaces. In terms of general waste, our efforts in recycling and the 10c return program allow us to keep our non-recyclable rubbish to less than one standard bin size per week.

Water is precious, so we reuse as much of our wastewater as possible, employing it to water the plants around our distillery. We are always actively working on improving our water usage, such as by upgrading our taps & appliances whenever we can.

We're proud to be part of the Kensington Circular Economy run by Melbourne Council.