50L · Trial still
Tinny
“The test pilot”
Every new recipe starts inside Tinny. Fifty litres of pure experimentation — trial batches, wild botanicals, the ideas that become next year’s releases.
The Distillery
Wine country.
Ocean-dark spirits.
Black Squid Distillery sits in the heart of the Barossa Valley, surrounded by some of the world’s most famous wineries. We grow Shiraz on our own Klahn Estate vineyards, press it in our winery, and distil it on the property — vine to still to bottle, without leaving home.
4Stills
3,550LCombined capacity
EstateOwn-grown Shiraz
RainwaterPure Barossa
The Stills
Four stills, four temperaments.
Every still has a personality. Ours have names — and opinions.
300L · Copper pot still
Lucy
“The hard-working beauty”
Lucy carries the everyday weight of the distillery — batch after batch, gin after gin, without complaint. Most of what you pour started inside her.
200L · Full copper still
Katrina
“The purist”
Katrina is full copper, top to bottom — the still we turn to when a spirit needs the softest, cleanest conversation with the metal.
3000L · Copper still
Bertha
“The new arrival. She is big.”
Bertha has just arrived, and she is exactly as advertised. Three thousand litres of ambition — the future of Black Squid runs through her.
From vine to still
The estate behind the squid.
The Klahn Estate vineyards grow the award-winning Shiraz that becomes our signature gins. Where most distilleries buy fruit, we walk out the back door for it — which is how a gin ends up tasting of raspberries, pepper, dark chocolate and the Barossa itself.
Bottled with pure Barossa Valley rainwater, finished in small batches, and named after the one creature you'd never expect to find this far from the sea.