Ingredients
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Still Spirits Top Shelf Select Liqueur Passionfruit Gin
A delicious passionfruit taste, with notes of tropical mango and a hint of juniper. Ideal for adding to a neutral spirit or vodka to create a premium top shelf taste experience.
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Botannix Pink Gin
A flavour with a bouquet of wild berries.
Fruit extracts blended with a light gin base of juniper, coriander and cardamon.
Exceptional flavour and aroma.
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-10%
Regular Price: $11.95
Special Price $10.75
Still Spirits Top Shelf Blood Orange Gin
Top Shelf Blood Orange Gin has arrived! The newest addition to the Top Shelf range, this gin spirit flavouring boasts a sweet, fruity blood orange flavour with the aromatic complexity of juniper and spicy, citrus gin botanical notes. Deliciously refreshing, this is the perfect drop for a spring or summer's day.
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Black Beauty 1kg Super Turbo Yeast
1kg
Add 6 sugar or 7kg of dextrose in warm water. Add entire packet and make up to 25 litres
Fast fermenting, less odour, more alcohol, purer spirit
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Stillmaster Ultra Turbo 8 Yeast
Today's standard best yeast, fast, clean and 235g of fermenting powder for 6 - 8kg of sugar For 25 litre brew Ingredients: Manufactured by Hambleton Bard UK -
Still Spirits Classic 6 Turbo Yeast (142g)
Specifically formulated to ferment 6 kg (13.2 lb) of sugar across a wide range of temperatures, while still producing a clean tasting spirit. -
Still Spirits Classic 8 Turbo Yeast (240g)
Classic is the best all rounder Turbo Yeast, performing excellently under most conditions. Use with 8 kg of sugar for high ABV, or 6 kg of sugar for fast fermenting. -
Pure Distilling Premium Whisky Yeast
A specialty Whisky yeast which will highlight malt flavours from all grain mashes. Contains Glucoamylase Enzyme.
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Still Spirits Pure Turbo Pack
Triple Distilled Turbo Yeast gives you the ultimate alcohol quality. Make triple distilled quality at home. Only use in cooler air temps (18-24°C). Turbo Carbon removes impurities not taken out by post distillation filtration. It significantly improves turbo yeast performance.