The next evolution in distilling

When initial plans were drawn for the distillery, our team had the chance to do things a little differently. We wanted to question the norms of distilling and in true Earp style have never been afraid to ask why done is done.

Unlike traditional stills our next generation equipment is made from high-quality stainless steel and is destined to outlast copper counterparts by decades. Our stills are designed to be run in two modes - pot still or column still mode, meaning we can produce any kind of spirit imaginable including whisky, rum, brandy, gin, vodka and liqueurs.

Still of steel

Made from high quality stainless steel, our stills are strong and chemically inactive, outlasting copper by decades. Copper requires chemicals for cleaning and facilitates the formation of Ethyl Carbamate (a suspected mild-carcinogen), however copper can be useful in controlling sulfur contamination - by integrating removable copper catalytic waffles, we can control sulfur contamination as required.

Packing a punch

The most common question we get asked when someone sees our stills? "What are the springs in the column?" Our column is filled with stainless steel packing coils to create reflux when needed and open space when distilling in potstill mode.

Square is the new round

The patented flush square boiler offers many benefits including preventing 'agitation of shearing'. This ensures we get a much more stable distillation run with more control over what flavour components are selected and harvested.

90% energy efficiency

Through the use of stainless steel, insulation and innovative design, our stills operate with up to 90% more energy efficiency than traditional copper stills.

Intelligent Automation

Using automation and robotization we get total control over our spirits production process. This helps us ensure we make the exact same top shelf spirit over and over again. Did we mention we can even control our stills on our phones?

Direct heating

Insulated heaters inside our stills , coupled with our jet propulsion agitators, give us direct access to the Maillard Reaction without the risk of scorching (more on the Maillard Reaction below).

25% more flavour

The Maillard Reaction

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavour. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows and many other foods undergo this reaction.

Our stills use direct heating. In combination with the square boiler and jet propulsion agitator, we get access to the Maillard reaction for 25% more flavour, without the risk of scorching.

Our Stills

More than just equipment.

Our stills and fermenters have been carefully designed and assembled in the Netherlands using the highest quality materials and electrical components. Our stills and fermenters are more than just pieces of equipment, they are an extension of our vision for a new normal in the distilling world, where modern technology is embraced, but tradition and heritage is not forgotten.


Zeus is our 5000 litre reflux column still with both pot and column distilling modes.


Hermes (son of Zeus) is our 500 litre reflux column still which also has both pot and column distilling modes.


Artemis & Apollo are our twin 5000 litre fermenters with pH, SG and temperature monitoring.


Our distillery lab is home to eight 5 litre stills which we use for rapid R&D of our spirits, and for our Spirit School.

Pure H20

Triple filtered

Our water is sourced from Newcastle town water - Grahamstown, Chichester dams and Tomago sandbeds and triple filtered in the distillery. We use Carbon filtering, followed by Reverse Osmosis and Ultra Violet Light filtration, giving us the purest water possible for use in spirits production.

As the majority of what's in the bottle is water, ensuring this is as clean and pure as possible is of the utmost importance to us.

Carbon filtering removes chlorine, unpleasant taste and odour, dirt, sediment and rust.

Reverse Osmosis membranes remove viruses, bacteria and parasites, in addition to TDS, heavy metals, fluoride, herbicides, pesticides, unpleasant odours and tastes.

Ultra Violet water purification is the most effective method for disinfecting bacteria in water. UV light rays penetrate harmful pathogens in the water and destroy illness causing micro-organisms by attacking their genetic core (DNA).

Mature for our years

Quality oak for quality spirits

Travelling the world to source the highest quality materials, we've built relationships with leading cooperages and bodegas around the globe to ensure the ageing process imparts beautifully rich and distinctive flavours to our spirits. We have many aged spirits currently in production and maturation, including iconically Australian rum and whisky.

Our barrels include Spanish ex-sherry (Pedro Ximenez and Oloroso), American virgin oak, American ex-bourbon and Australian vintage casks.


Earp-ssential ingredients

Crucial to the overall flavour journey of our spirits, the botanicals we select are from the finest growers from all over the world, as well as native botanicals from our own backyard. We continuously experiment with new botanicals, tinctures and distillates - which means new flavour experiences are always just around the corner.