The folks at White Possum have been big fans of Amaretto and its marzipan flavour for as long as they can remember. But it was a shame not to be able to buy an Australian made Amaretto, so they decided to take matters into their own hands and make one. This is a stripped down version of the classic Italian Amaretto, but with an Australian twist. To make it, the team smashes apart Australian grown bitter almonds (a by-product of the apricot industry), cooks and infuses them in a clean sugarcane spirit for weeks. This is where they get that big bold marzipan flavour that Amaretto lovers will recognise immediately. They then add a pinch of wild Strawberry Gum leaves, harvested from outback NSW, which adds an extra floral boost. On the nose, you'll detect thick marzipan notes but also a smattering of floral and herbal aromas, thanks in part to the addition of Strawberry Gum. A quick swirl opens it up further. On the palate, you'll be greeted with an explosion of marzipan flavour thanks to a generous infusion of bitter almonds. It's thick, decadent and syrup-like with plenty of sweetness but not 'visit the dentist' sweet. On the finish, you'll experience a long drawn-out ending with brown sugar playing a key role in the length. Its flavours will dance around on your tongue like a house party into the wee hours of the morning. All of White Possum's liqueurs, including Naked Amaretto, are bottled exclusively in recycled glass spirit bottles. Between the lovely network of bars who help collect empty spirit bottles for them and the empty bottles that get spat out of their own 'tasting flight production line', they've managed to build up a locally sustainable supply of bottles. These bottles are given a "rough massage" to strip the labels off, then a hardcore hot rinse and a final polish up before being revived with a new liqueur filled life.

This Australian Rum Tasting Set showcases the best of Aussie craft rum, featuring small-batch rums from far flung distilleries in north-western WA, south-western WA, rural NSW and the Adelaide Hills. An accompanying tasting booklet describes each distillery and their rums in intimate detail. Includes 6 x 30mL bottles; 1x 'Ord River Overproof' by Hoochery Distillery, 1x 'Dead Man's Drop' by Stone Pine Distillery, 1x 'Canefire' by Kimberley Rum Company, 1x 'Gunnery Spiced White Rum' by Adelaide Hills Distillery, 1x 'Bushtucker Spiced'' by Illegal Tender Rum Co and 1x '1866 Tumbulgum Rum' by Husk Distillery.

Naked Hazelnut is a rich and decadent liqueur featuring intense nutty flavours with subtle chocolate undertones.Made in White Possum's distillery in Melbourne, this is a 'revamped' take on the classic Italian recipe.To make it, the team roasts and crushes 100% Australian hazelnuts (grown on a farm in Victoria). To this nutty paste, they also mix in a smattering of organic cacao nibs to lend a little chocolatey edge. They then infuse everything patiently in spirit to slowly extract all the flavourful oils. Finally, an infusion of aromatic roots is blended in to add a touch more earthiness to the flavour profile. White Possum uses real ingredients throughout and deliberately avoid filtering the liqueur to ensure no flavour is filtered out, so you may notice some sediment and oils that may drift out of the liqueur over time. Simply give your bottle a quick shake to re-dissolve the oils once more.Contains no artificial colours, flavours nor preservatives.

White Possum Scarletta is a bitter citrus amaro modelled on the classic Italian-made Campari. Made using homegrown and foraged lemon myrtle, as well as a blend of various citrus peels and bitter roots, Scarletta is seriously aromatic and bracingly bitter. It's designed specifically for constructing a Negronis or Spritz, whilst also suitable for the bold drinker who prefers their bitterness served on nothing but ice and a lemon twist. To make this clean yet complex amaro, the team peels several varieties of locally grown oranges and lemons. The peels are infused and distilled alongside leaves picked from their very own lemon myrtle tree which was planted soon after the distillery was founded in 2014. To these citrus botanicals the team adds a smorgasbord of infused and distilled bitter herbs and spices, most notably gentian root, which form the bitter backbone of the drink. The whole process takes a couple of months before a balanced flavour profile appears, at which point liqueur is siphoned from the top of the vat. A few drops of red food dye are used to turn the liquid from orange to red before bottling. White Possum deliberately avoids filtering the liqueur to ensure no flavour is filtered out, so you may notice some sediment and oils that may drift out of the liqueur over time. Simply give your bottle a quick shake and all will be normal again!

Kina, White Possum's take on a quinquina, is a bittersweet wine based liqueur designed to be served chilled as an aperitif or mixed in a number of classic cocktails. Thisrefreshing liqueur starts its life as a small batch Sauvignon Blanc made inan independent winery in Mount Macedon, VIC. As soon as the wineis delivered, the team fortifies it with a combination of sugar cane spirit and distilled wine. The fortified wine is then infusedwith fresh local orange peels, cinnamon myrtle, strawberry gum and a handful of earthy herbs. The now naked oranges aren't wasted - the team eat a few and give away the rest to a local cafemanager who presses them into fresh orange juice. White Possum uses natural ingredients throughout and deliberately avoids filtering the liqueurto ensure no flavour is filtered out, so you may notice some sediment and oils that may drift out of the liqueur over time. Simply give your bottle a quick shake to re-dissolve the oils once more.

A lychee love affair.<br>Say goodbye to fake flavours.<br>We've squeezed, steeped and fawned over real lychees to capture that unmistakable, nectar-like juiciness.<br>Inside, you'll find a fresh burst of tropical sweetness that'll have you checking for stray fruit. You might even find some. A cheeflicker of acidity keeps things sprightly.<br>Sip straight, swirl into a spritz, or douse over ice cream.<br>Free from artificial colours, flavours and preservatives. Vegan & Gluten Free

Imagine a slice of banoffee pie and gooey banana bread, but in liquid form. The concept of making a banana liqueur made from real bananas with no fake banana flavour additives started as an experiment way back in 2017. After a few failed starts and many, many gloopy messes, we put the project in the 'too hard' basket and it sat on the sidelines. Seven years later, in 2024 we decided to pull this project out of the woodwork and try another flavour extraction method we'd read about in an old cookbook. It still involves a lot of gloopy messes along the way, but the end result is a thick and tasty liqueur with enough banana 'oomph' to send monkeys and monkey-wannabes into a frenzy. In fact, each 500ml bottle of Banana Liqueur contains five bananas. To make this decadent liqueur, we cut up ripe QLD grown bananas, keeping both skin and flesh. One portion of bananas is very slowly cooked with sugar for 12 hours until the distillery smells like banana cake. The remainder is infused in cane spirit and distilled. After several rounds of messy filtration, we combine the syrup and the spirit then let it rest and develop in complexity. The gloopy solids that remain in the filter bag are rather tasty. Instead of throwing the leftovers away, we give them to a cookie factory next door to turn into banana cookies. As with all of our limited edition liqueurs, this one is bottled in up-cycled spirit bottles collected from bars which we've cleaned, de-labelled and polished prior to filling.

White Possum's ninth annual Australian Gin Advent Calendar takes drinkers on another adventure through the local gin scene, with over two dozen gins inside waiting to be discovered. Whack open a new slot every day to reveal a total of 25 gins from 25 different Australian distilleries from all over Australia. We've chosen a range of classic dry, fruit infused, sloe and exotic flavoured gins to showcase the full flavour gamut of gin styles available. The calendar comes with access to our online tasting notes. Jump on the website using the code provided on the back of the calendar to reveal interesting facts about each featured distillery and gin you're about to taste each day. The entire calendar weighs over 3kg, so we recommend placing it on a secure flat surface, out of reach of those under the influence of its contents, at least until the next day. For those who had last year's version of this calendar, you'll be glad to know there are no repeats in this year's edition. These Gin Advent Calendars are shipped in plain brown cardboard shipping boxes to maximise the surprise factor. No invoices or receipts are included with orders. Spoiler Alert. We won’t totally spoil the surprise for you, but here’s a sneak peek into just some of the releases lurking within this calendar: - "Sublime Contemporary Gin" by South Coast Distillery - "Ultra Violet Dry Gin" by Red Hen Spirits - "Peppermint Gum Gin" by Autonomy Distillers - "Fig Gin" by Pot & Still "Waxed Dry Gin" by Loaded Barrel Distillery - "Spiced Turkish Delight Gin" by Puss & Mew Distillery - "Summer Thyme Gin" by Patient Wolf Distilling.

This is the ultimate indulgence in Australian craft Whisky. White Possum has compiled 12 premium local Whiskies, presented in matte black glass sample bottles, together with a handy tasting and info guide to creating the most recognised Australian Whisky tasting set. The Flight of the Possum set features Whiskies from TAS, VIC, NSW, WA and QLD. Many of them have won major awards, but White Possum have also selected a few that fly under the radar!