SERIOUS SPIRITS BY SOME NOT-SO-SERIOUS MATES.

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METHOD AND MADNESS. TASTE AND TOMFOOLERY.

Over a few drinks, an idea to produce the best spirits and flavours for bartenders and bottleshops crystalised. Haiver are making best use of vacuum and conventional copper pot distilling equipment to extract the maximum amount of flavour possible.

These drinks pack a punch, opening the door to wild and wonderful flavour combinations and a bit of tomfoolery along the way. Haiver are a serious drinks, made by not-so-serious mates.

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Broadsheet Review

It's a Wednesday morning and I get a call from Dean. He tells me Broadsheet want to interview us. I couldn't believe it. This sort of thing doesn't happen to us, we're just 3 dudes in the back blocks of Bayswater making drinks, drinking beers.

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How it all started

Once upon a time in a wine bar far far away...

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PRODUCED IN VICTORIA

Tokyo Fizz

  • 45 mL (2oz)  Botanical gin
  • 15 mL Yuzu liqueur 
  • 15 mL (1/2oz) Monin Cherry blossom Syrup
  • 20 mL (2/3oz) Fresh Lime juice
  • 15 mL (1/2oz) Fresh cream
  • Top up Soda
  • 20 mls (1oz) Aqua faba or egg white

Shake HARD and strain into tall glass, Orange twist spray