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100% blue Weber agave, grown in Australia. It is not a substitute for a tequila listing — it's a line on the menu nobody else in the country can copy, and it gives staff something genuinely new to talk about.
Silver is dry, peppery and mineral, so it holds its shape against lime and salt instead of disappearing. The house spec is published, costed in standard bar measures, and easy to train in.
Silver for cocktails, Rested as the bridge, Aged for the back bar and neat pours. One provenance story carries all three, so a floor team learns it once.
IWSC and the London Spirits Competition, 2024–2025, across all three expressions. Every medal is listed by year, body and result on the product pages — no unattributed "award-winning".
Made at Mt Uncle Distillery in Walkamin, an Australian independent, open seven days. The fields, the pit and the still are all on one site — which is unusually easy to verify and unusually good for staff trips.
A full journal, a published category explainer and a cocktail library sit behind the bottle, so guests who ask "is this tequila?" have somewhere to go after your bartender has answered.
Staff training
Two sentences will do it. The first places the bottle, the second heads off the tequila question before it's asked.
"It's an Australian agave spirit — blue Weber agave grown up on the Atherton Tablelands and distilled in Far North Queensland. Same plant behind tequila, but it's grown and made here, so it's its own thing. Try it in the Margarita."
The full category explainer, for staff who want the detail →
The range
Profile: dry, mineral, peppery, cooked agave and citrus zest.
Menu descriptor: "Australian agave spirit, Atherton Tablelands — dry and peppery, built for Margaritas."
Pour it in: Classic Margarita, Paloma, Picante de la Casa, agave & soda.
Profile: agave still forward, with soft oak, red fruit and spice behind it.
Menu descriptor: "Six months in ex-Barossa Shiraz oak — the bridge between Silver and Aged."
Pour it in: stirred and lengthened serves, or over a large rock. No Rested house spec is published yet — see the note below.
Profile: vanilla, caramel, dark spice and dried fruit over the agave base.
Menu descriptor: "Two years in ex-Barossa Shiraz oak — a back-bar sipper with real depth."
Pour it in: neat in a copita, over a large rock, or in stirred aged-spirit cocktails.
Rested and Aged do not yet have a signed-off house cocktail spec. Rather than publish a build we haven't tasted through, we've left it out — ask us and we'll work one up with you. Wholesale pricing, case rates, distribution and product codes are handled by enquiry.
Assets
A printable trade flyer, a full product catalogue PDF and staff training material are not yet published here. Email sales@mtuncle.com and we'll send what exists.
Wholesale, distribution, staff training, tastings and event pouring all run through one inbox. Tell us your venue, your state and your licence number and we'll come back with pricing and availability.
The fields, the roasting pit and the still are all on one site at Walkamin, and the cellar door is open seven days. A staff visit is the fastest way to make this bottle stick behind your bar.
Mt Uncle Distillery
