The vodka is made simply, from pure Tasmanian rainwater and organic cane sugar. We double distill and carbon filter it before we distill it a third time with locally grown rocoto chillies, grown by our friend Sharon, in the hills behind Margate.
This is one of our seasonal products and, this year, we only have around 30 litres of it. The chilli burn is not too hot and the combination of fresh chillies and pure vodka create an amazing combination.
Try it straight, cold from the freezer, in your next “Bloody Mary” or in an oyster shooter that is just unforgettable.