Our Master Distiller, Codie, tangoed with 328 blends of Australian spices before finding the perfect, award-winning flavours. We have taken the best of the Australian bush and poured it into a bottle, making sure to take our time distilling the spirit twice. We believe that our patience and careful selection of the best Australian spices are what give our Bushtucker Spiced Spirit a distinctive taste.

You may be surprised that we use dark brown cane sugar at the start of the double distillation method. As the mixture goes through our meticulous process, the sugars completely convert into alcohol. Any natural sweetness that you can taste comes from the high quality spices we use, and not from any added sugars. Since everyone always asks what goes into our Bushtucker Spiced Spirit to give it that lingering flavour, we’ve made a list below to highlight each of the featured spices. 

The Australian Spices that make up our taste profile

The Australian bush offers an abundance of native ingredients full of nutrients, antioxidants, and aromatic flavours. From those, we have picked the highest quality ingredients to craft a Spiced spirit that many have come to know and love. In fact, our Spiced spirit has won multiple prizes at a number of World Spirit Awards.

This is because, in addition to the standard 5 spices that usually go into spiced alcoholic beverages (i.e. orange, cinnamon, nutmeg, cardamom, and cloves), we have blended in 15 other fruits and spices from Australia and around the world to create a complex taste profile. So go on – take a peek at the Australian spices that have made our Spiced spirit a winner.

Native Australian Spices In Our Spiced Spirit

Each of the Australian spices we have chosen for our Spiced Spirit each have their own distinct taste that contributes to the overall flavour. From the many options, Codie has selected Kakadu Plum, Lemon Myrtle, Wattle seed, Quandong and Wild Rosella for one of our signature drinks. Learn more about them below:

  1. Kakadu plum: This fruit, native to Northern Australia, provides a great deal of vitamin C. While it can be consumed raw, it is normally enjoyed ground down into a powder and added to smoothies, protein balls, and some desserts. You can also find it in some beauty products that are said to have antioxidant properties.
  2. Lemon myrtle: The lemon myrtle plant contains the highest amount of citral content in the plant world. This citrusy plant is often dried, ground, then sprinkled or used in a marinade for meats. It also goes great in biscuits, muesli, cakes, sauces, and as a tea.
  3. Wattle seed: These seeds come from the Acacia bush, one which contains more than 100 varieties of seeds. Rich in protein, calcium, iron, and potassium, wattle seed has become a popular ingredient in the kitchen. It has a distinct chocolate and hazelnut flavour when roasted.
  4. Quandong: This fruit is also known as the wild peach. Found in the arid regions in Australia, the Quandong tree was a key food source for Indigenous people of the Australian mainland. Today, this tangy fruit is used to make jams, relishes, blends, and sauces.
  5. Wild Rosella: This blood-red coloured flower has a distinctly tart flavour that makes it perfect for use in jam, cordial, tea, and even alcoholic beverages. It is said that the flower originated from Africa, although we can also find it growing wild throughout North Australia.

Handpicked Spices From Around the World

While we do use native Australian spices in our Spiced Spirit, we also include a choice selection of spices from around the world to craft the perfect blend. These spices include Ginger, Chili, Chai, Vanilla, Coffee, Caramel, Butterscotch, Cherry, Hazelnut, Macadamia

  1. Ginger: This popular plant is one of the most commonly used condiments in the world. It has a spicy aroma that is used in many ways like in tea, savoury dishes, sweet treats, folk medicine, and as a snack. Thought to have originated in the tropics of Southern Asia, it is now also grown in Australia and some other places throughout the world.
  2. Chilli: Prior to 1492, chillies were only found in Mesoamerica. As they contain seeds, they are technically classified as berries. While it was used to preserve food as well as flavour it, today it is used in many dishes, sources, garnishes, and beverages.
  3. Chai: Chai is native to India, and is the Hindi word for “tea”. Around 5,000 years ago, an Indian King combined certain spices and turned them into a medicinal drink. This chai drink was then used in Ayurveda practices. Today, it is a popular beverage that can be sweet, spicy, or savoury.
  4. Vanilla: Vanilla beans come from the Vanilla plant, originally native to South and Central America as well as the Caribbean. One of its first uses was as a fragrance, and then as a flavouring for beverages. If you look around in any coffee shop, bakery, and baking aisle today, you will notice the popular presence of vanilla essences and vanilla flavoured food.
  5. Coffee: there are many stories claiming to be the exact history of coffee. You can trace its origin centuries back to the Ethiopian plateau. Late in the 17th century, the Dutch attempted planting coffee seedlings on the island of Java (now known as Indonesia). From there, it was distributed to the rest of the world and is today one of the most well-known caffeinated drinks.
  6. Caramel: Just like coffee, the exact origin of caramel is very vague. Around 1650, American settlers boiled sugar until it was crystallised to create a hard caramel candy. Today, caramels have different textures and are widely enjoyed as a sweet treat, an ice cream topping, and in beverages.
  7. Butterscotch: Butterscotch is said to originate in Doncaster in England around 1817. The confectioner, Samuel Parkinson, supplied butterscotch to the British Royal family. Later on, it became advertised as “The Queen’s Sweetmeat” and “Royal Doncaster Butterscotch”. It is a popular flavouring for sauces, puddings, fudge, icing, and baked goods.
  8. Cherry: Two species of the cherry plant originate from North America; three in Europe, and the rest across Asia. Cherries that are selected for consumption derive from two species: the wild cherry, and the sour cherry. The wild cherry Is largely used in medicine, while the sour cherry is used primarily in cooking. There is also the black cherry tree from which the bark is turned into construction wood and the Japanese cherry tree that is purely decorative.
  9. Hazelnut: These nuts were an important part of the hunter-gatherer diet. In 2000 BC China, hazelnuts were seen as a secret while well in 40 AD Greece, it was used as a paste in medicine. As with any other nuts, hazelnuts can be used in spreads, flavourings, entrees, desserts, or on their own.
  10. Macadamia: Macadamias were first harvested by indigenous Australian peoples along the North East coast. Indigenous Australians ate the nuts during ceremonies and special occasions. There were also used as gifts, or processed into oil and used for ceremonial body painting. Today, macadamia makes great plant-based milk and is also used to make desserts, sweet treats, pastries, cocktails, and hair and skin care products.

The Australian Bush in a Bottle

It’s no secret that we choose only the best ingredients to go into our sophisticated spirits. In fact, if you join us for a distillery tour, we’ll be happy to talk about our processes and top quality ingredients – for as long as you want to listen! Or if you are shopping around for an Australian rum or spirit that is guaranteed to please, make sure to pick up a beautiful bottle of ours.

If you ever happen to do a road trip past our picturesque little town that is Dongara, drop into our distillery to breathe in the rich scent of Australian spices and see where the magic happens. Take a pause and have some lunch at The Common Place while you’re here, and enjoy some fresh local produce with a beverage in hand. We promise that it’s worth the journey.