Our Brand
Infusa Distillery is named after the Mt Bogong and the Bogong Moth. Mt Bogong is the tallest peak in Victoria situated in the Alpine national park, like Mt Bogong we strive to peak in all we do.
The Bogong moth or “Agrotis Infusa” has long been a staple food source amongst Aboriginal people in Victora. The migration of the bogong moth into the caves of Victoria would attract Aboriginal people from far and wide to gather, feast, trade, celebrate and tell stories. Much like the bogong moth we wanted to create products that are shared in special times amongst friends and love ones.
Sustainability Story
Infusa distillery has a focus on sustainable production, using byproducts and seconds produce. In collaboration with Gippsland producers, to reduce waste and the environmental footprint in Gippsland’s agriculture, we aim to create Award winning spirits unique to Gippsland.
Produce from Gippsland Producers includes, spent Whey from the Cheese making process at Maffra Cheese Co. to create our Whey Vodka.
Over ripe, bug bitten or bird pecked Strawberries from The Berry Dairy that can’t make it to the punnet, are what make our Strawberry Liqueur.
When our stills are operating large amounts of heat are generated. This heat is captured and used to heat the water that we use in the fermentation process of our Rum and Whey Vodka.
Using local “seconds” produce supports local business, lessens the impact of waste going in the environment and helps create a circular economy here in Gippsland.