We use whole plants in our fermentation and distillation
process, with any vegetation byproduct used to regenerate
the soil or feed the happy herd of Black Angus on our farm at
Raintree. These are just some of the ways we're closing
the loop to ensure nothing is wasted.
OUR PROCESS
Soil
We use minimal tilling which keeps the soil structure intact, mycelium thriving and carbon sequestered. Soil is enriched with the previous season’s recycled plant matter.
Seed
We sow from late September to October. Our core hemp variety has been selectively bred in Esperance through multiple seasons to suit our particular latitude.
Nurture
When the Autumn rains have ceased invigorating the air with the aroma of muddy creeks and petrichor, we dutifully care for the hemp crop with water from our spring-fed dam.
Harvest
We harvest the whole plant when its buds are heavily fragranced with notes of pineapple, passionfruit and mango, but before the stalks become woody.
Mash
Whole hemp is milled and mashed, the sweet wort extracted for fermentation and the hemp grist is returned to the earth as fertiliser or animal feed.
Brew
The fragrant hemp wort is chilled and pitched with specially selected yeasts for the most efficient process with minimal energy usage.
Distil
All our products go through a 5x distillation process in our copper kettle and column still, with the final result bottled and labelled by hand on the family farm.
OUR HEMP DISTILLED DRINKS
Made in Partnership
with Nature
Because just about everything is done on the family farm, we have better control over the ingredients, and you can have greater confidence in what you drink. We plant the crop, drive the harvester, manage the stills and fermentation. It's a labour of love well worth the long hours. We hope you enjoy.