1 1

Malted BananAmaro - Oct. 2026 (500ml)

Malted BananAmaro - Oct. 2026 (500ml)

Dreamed up by our friends at Nextdoor on Angelo Street in South Perth, this experimental amaro gives ugly Carnarvon Sweeter Bananas a delicious second chance. Using the whole banana - fruit, skins and even leaves - alongside unconventional ingredients like roasted potato peels, coffee chaff and stout malt, it’s a bold, bittersweet creation with rich chocolatey, roasted coffee notes. Developed by Nextdoor and brought to life at our distillery, it’s best enjoyed straight from the freezer, over ice or poured over vanilla ice cream for a boozy affogato.

24% abv.

Contains Gluten.

EXPERIMENTAL RELEASE - ONLY 100 BOTTLES
Strict limit of 2 bottles per customer.

$60.00
$60.00
Sale Sold Out
Tax included.

Smell: Rich roasted coffee, dark chocolate and ripe banana, with hints of toasted malt, warm spice and subtle smokiness.

Taste: Luscious banana sweetness balanced by deep chocolatey, roasted malt notes, earthy botanicals and a lingering, bittersweet finish.
View full details

The Hero Ingredient

Not all bananas are created equal, and apparently, not all are pretty enough for supermarket shelves. Our friends at Carnarvon Sweeter Banana Co-Op grow some of WA's sweetest, creamiest bananas on the banks of the Gascoyne River, but the harsh growing conditions can leave them a little bruised and battered. Rather than letting these perfectly good ugly ducklings go to waste, we've given them a second life in BananAmaro. And we've taken things one step further - using not just the fruit, but the skins and leaves too. Because why waste a perfectly good banana when you can use the whole bloody thing?

Add to Cart

How we made it

This one's a little different. We teamed up with the creative minds at Nextdoor on Angelo Street in South Perth, who dreamed up the recipe before we helped bring it to life on a larger scale. Rather than just using the fruit, we went the whole damn banana. The flesh was turned into a rich, sugary banana oleo, the skins steeped in spirit (with half charred over Nextdoor's fire for a smoky twist), and even the leaves were made into a tincture. But things only got weirder from there. Burnt potato skins from Nextdoor's kitchen, coffee chaff, dark stout malt and cacao nibs were steeped to extract their rich, roasted flavours, while tonka bean, native wattleseed and wormwood brought another layer of complexity and bitterness. Finally, we blended all these weird and wonderful concoctions together to create a rich, bittersweet amaro with deep chocolatey, roasted coffee notes. No coffee beans, no banana bread, just a whole lot of experimenting with things most people would throw away.

Add to Cart

The Rest of the Goods...

We rescue overlooked ingredients wherever we can and source the rest as locally as possible. Nothing goes to waste if we can help it...

  • Potato Skins

    Sourced from WA

  • Stout Malt

    Sourced from WA

  • Coffee Chaff

    Sourced from WA

  • Wattleseed

    Sourced from SA

  • Cacao Nibs

    Sourced from Peru

  • Tonka Bean

    Sourced from Venezuela

  • Wormwood

    Sourced from Hungary

Sip It, Or Savour It

We love a double shot of BananAmaro with 150ml of ginger ale and a slice of orange. For something a little more indulgent, try it straight from the freezer, over ice or poured over vanilla ice cream for a boozy affogato. But if you're feeling fancy, its rich, chocolatey, roasted coffee notes make for one hell of a twist on the classic Espresso Martini...

Espresso Martini

  • 45ml Vodka
  • 20ml Malted BananAmaro
  • 30ml Espresso or Cold Brew Coffee
  • 10ml Sugar Syrup (to taste)

Add all ingredients to a cocktail shaker filled with ice. Shake hard for 15 seconds until well chilled and frothy. Double strain into a chilled coupe or martini glass.

Discover more cocktails

You may also like

1 3