NEWS & JOurnal

Shochu has been made -and enjoyed - in Japan for hundreds of years. So what happens when you take centuries of tradition, add in some Australian ingredients and make it from start to finish in a small distillery in Victoria's High Country? You get a spirit that's familiar, but with a distinctly Australian flavour. Many Australians are still discovering Shochu. While it's the most consumed alcoholic beverage in Japan, less than 1% of the Shochu made there ever leaves the count

Shochu is making moves in bars around Australia - and for good reason. Reed & Co. Distillery is your one-stop-shop to find out all there is to know about Australian Shochu.

Reed & Co Owner/Distiller Hamish chats with farmer Mac from Marlivale Farm. They discuss all things rice, shochu, farming and koji