The Distillery.

Award-Winning Spirits since 2020

We are proud to craft spirits that stand confidently on both the national and international stage. Our dedication to precision distilling, balance and bold flavour has been recognised by some of the most respected competitions in the industry.

GOLD MEDALS
2025 Australian Gin Awards
2025 IWSC International
2024 Melbourne Royal Australian Distillery Spirits Awards

Award-winning spirits
Bondi Vodka

Bondi Vodka

Bondi Vodka
$59.00

Because good spirits don’t need to be complicated. Just honest, balanced, and beautifully made.

Simple – no gimmicks, no fuss.
Clean – pure flavours, no junk.
Delicious – made to be shared, sipped, and savoured.

Just like Bondi itself, our spirits are laid-back yet elevated, a mix of sunshine, sea breeze, and good company. Whether you’re by the beach or at our new Darlinghurst distillery, you’ll always taste a bit of Bondi.

Distillery

Meet May, our Aussie-Made Still

Still at the heart of our operation is May, our 200L pot still and the queen of our craft. Handbuilt in Western Australia by the local legends at HHH Distill, she’s 100% Australian-made and designed for flavour.

May’s got:

  • A 200L belly for crafting big batches of goodness
  • Two vapour baskets for capturing all that botanical beauty
  • A 3-plate column for that clean, consistent magic

And her name? It’s a tribute to two milestones:

  • May 2020, when Bondi Liquor Co. turned from an idea into a reality.
  • Mrs. May Loftus, Bondi’s pioneering lifesaver and the first woman to earn the Bronze Medallion — a true trailblazer, just like our still.

From vineyard waste to spirit

The distilling process

Science meets surf culture in our still room. Distilling is all about knowing when to turn up the heat (literally).

Here’s the short version:

  • Ethanol boils at 78°C. Water at 100°C.
  • We heat the still just right, so the ethanol turns into vapour first.
  • That vapour travels through vapour baskets, our column, and down the Lyne Arm, before being cooled and condensed back into a liquid - aka the good stuff: distillate.

Sounds simple, but it’s all about precision. One degree off, and you’ll taste it.

Why we use grape-based ethanol

We could use grain or sugar - but we’re big fans of grape-based ethanol. It’s not just smooth, clean, and high-quality - it also has a sustainability story we’re proud of.

Here’s the cool part:
Australian wineries often toss out leftover grape skins (aka grape marc). But thanks to a clever mob at Tarac in South Australia, this so-called waste gets a second life. They extract the remaining ethanol via continuous distillation, and voilà - we’ve got premium grape-based spirit, and the wine industry has mulch or livestock feed that’s safe to use. Win-win.

It’s local. It’s low-impact. And it makes a damn good base for gin.