Still Spirits nailed it — for anyone craving real bourbon flavour without barrels or guesswork.

September 2, 2025

Shed Meets South: Crafting Bold Southern Bourbon from the Comfort of Your Backyard

You don’t need a speakeasy or a Kentucky postcode to sip a world-class smoky bourbon. All it takes is the right flavouring, a decent still — and a quiet Sunday afternoon where the only sound is your hydrometer bobbing gently in a jar.

The Flavour of the South, Without Leaving the Shed

If you’ve ever tried Still Spirits Kentucky Bourbon Flavoring, then you already know: this isn’t some candy-sweet essence trying to play dress-up. It's smooth, smoky, and layered — just like a proper American bourbon should be. Not burn-your-throat strong, but bold and rich with that signature charred oak vibe.

This particular flavouring is designed for home distillers who aren’t mucking around. Add it to 2.25 L of your 40% ABV homemade spirit or vodka, and within minutes, you’ve got something that could pass for a shelf bottle — only you made it, your way.

Old-School Southern Notes with a Backyard Twist

The roots of bourbon go back to the American frontier: fire, oak, corn, and patience. But here in rural South Australia, we’ve found a way to channel that same spirit — pun absolutely intended — without dealing with red tape or waiting years for barrel ageing.

That’s where Still Spirits Kentucky Bourbon Flavoring punches above its weight. Behind its fruity aroma lies a smoky depth that clings to the palate just long enough to whisper, “Another sip, mate.”

“Every drop from your home still should say something about you — your time, your taste, your care.”

The Weekend Method for Bourbon Done Right

You don’t need a PhD in chemistry. Just make space on your bench, grab your clean gear, and follow this bullseye-simple process:

Start with a base spirit at 40% ABV — ideally something neutral and clean. Distilled or good-quality vodka does the trick.
Pour 2.25 L into a sterilised mixing jug.
Add the entire bottle of Still Spirits Kentucky Bourbon Flavoring. Stir well.
Fill into three 750 ml bottles or jars. Let them sit (sealed) overnight to mellow. Optional: add a French oak spiral if you're chasing more barrel-char depth.

By Sunday evening, you’ve got something worth pouring — over ice, into friends’ glasses, or straight from the jar while the meat smoker’s ticking away quietly out back.

Does Flavouring Really Cut It?

You might be thinking: “Alright, but can a flavouring bottle really get close to a barrel-aged bourbon?” Tough crowd — and fair question.

Here’s the honest bit: It’s not a 12-year-old whiskey. But it is remarkably close in character and depth for a fraction of the hassle. And when done right with care, clean cuts, and a good base spirit — it’ll have your mates asking where you bought it.

“The first time I poured a bottle flavoured with the Kentucky essence, my neighbour said it tasted better than his store-bought. That was the moment I realised — this hobby, this setup — it’s more than a pastime. It’s craftsmanship.”

Add Your Signature — Go Smoky, Sweet, or Spiced

This bourbon essence is a great base layer. But the real magic happens when you start tweaking to taste. A few tasty add-ons worth trying:

For smokier batches: Add 10-20 ml of liquid smoke or drop in a charred oak stick during mellowing.
For sweet finishes: Stir through a teaspoon of golden syrup or maple after the essence is added.
For winter warmth: Infuse with cinnamon stick and a slice of dried orange during bottling.

That’s the beauty of it — every bottle becomes a little more yours.

Essentials to Keep on Hand

To keep your process smooth and repeatable, here’s a staple list we keep in-store (because no one wants to make an emergency Sunday run during bottling):

Hydrometer and alcohol meter
Food-safe mixing jug and funnel
3 x 750 ml bottles or jars with seals
Filtration setup (charcoal filter for a cleaner finish)
Still Spirits Kentucky Bourbon Flavoring – always stocked, because it flies off the shelf

Why It Hits Different When It's Yours

There’s something about handing over a bottle and watching someone’s eyebrows rise after the first sip. It’s proof. Not just that it tastes good — but that you made that. And when the recipe’s dialled in, when there’s smoke in the air and a glass in the mate’s hand — it doesn’t get much closer to perfect.

Used to be, folks waited months for their brews to mature. Now? With the right essence and setup, you can go from base spirit to bold bourbon in about five minutes — no compromise on character.

Last Swirl in the Glass

True bourbon doesn’t just warm your chest — it anchors a moment. Your shed. A firepit evening. A conversation worth having. And when you make it yourself, every sign-off sip says something louder than any label ever could.

Try it once — and from that point on, “store-bought” just won’t cut it.

Cheers,
Candeece