楽し道 - Tanoshi Michi - The Road to Enjoyment
At Tano Spirits, we strongly adhere to our core values:
To be CREATIVE and allow art and expression to drive our business and processes
EXPERIMENT with new methods, ingredients and processes for creating beverages
EDUCATE and disseminate knowledge of the many facets of Asian spirits to the public, and evolve the definitions of existing products in the local and international marketplace
RESPECT the traditions and history behind our products
ENGAGE a community of like minded, curious creatives to help us grow and evolve the business
What distinguishes Tano Spirits is our unwavering commitment to authenticity and innovation. We are one of the few Australian distilleries who will be specialising in Koji, Nuruk and other Aspergillus based spirits, which is a testament to our dedication to traditional techniques and unique flavour profiles.
Our diverse portfolio will showcase the breadth and depth of Japanese and Korean distilling traditions. From classic Shochu varieties like Mugi (barley) and Imo (sweet potato) to the nuanced complexities of Okinawan Awamori and its aged expressions, we will offer a spirit for every palate. At the heart of our business is our belief in the power of creativity and innovation, as such we're committed to experimenting with new methods and ingredients to create exceptional beverages that push the boundaries of traditional spirits.
We are also eager to introduce Australians to the unique delights of the rice based Korean beverage Makgeolli, traditionally made soju and munbaeju and sparkling rice wine, Cheongju (Yakju). Alongside those, in the future we also hope to offer unique twists on familiar spirits with experimental Asian-inspired gins, rums, and (fingers crossed) agave spirits.
Our pursuit of innovation will also extend to experimental shochu, featuring native Australian ingredients and barrel-aged expressions, released as limited editions for discerning connoisseurs.
Recognising the growing demand for ready-to-drink options, we are also developing Chu-hi highballs, crafted with our authentic shochu as well as our version of a “green bottle” soju, both of which will incorporate traditional fermentation and distillation methods instead of relying solely on mass produced ethanol like other products on the market.
Join us as we embark on this exciting journey to bring the rich traditions of Japanese and Korean distilling to Australia and beyond.
Kevin & Fletch