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Native Botanical Distillates

Distillation is an ancient art of capturing essence. While often associated with alcohol, the same process can be used to extract the aromatic soul of plants into non-alcoholic hydrosols and essential oils. As we explore the ‘Distil’ phase of our journey, we are researching the unique and powerful aromas of Australian native plants. This exploration is about connection—connecting to the scent of the Australian bush and finding ways to capture it.

The Tradition of Schnaps

The ‘Distil’ part of SEIN is deeply connected to some of our heritage. The craft of making Schnaps is a cornerstone of agricultural life in the Alpe-Adria region, encompassing parts of Austria, northern Italy, and Slovenia. This is not the syrupy, artificially flavoured “schnapps” you might find elsewhere; this is eau de vie—the water of life. An Expression of Place At its heart, traditional Schnaps is a resourceful and respectful way to preserve the harvest. It’s an agricultural art form born from the desire to waste nothing. The surplus from the orchard—the pears, plums (Zwetschke), and apricots—is carefully fermented and then distilled in copper pot (alembic) stills.