Mischief Brew.

With backgrounds in kitchens and bars, the pair spotted a gap in the market as the Australian distilling scene began to grow: while spirits were flourishing, South Australia lacked a homegrown premium mixer brand.

What began as an experiment with tonic water has since grown into a vibrant range of sodas, non-alcoholic cocktails and mixers – each crafted with the same care and creativity as a cocktail made to order. “It was a steep learning curve,” Dan recalls. “Instead of making one drink at a time, suddenly we were making 4,000. But our experience with flavour gave us an edge.”

For the duo, innovation is part of the fun. Mischief Brew now boasts more than a dozen drinks in its range, with new ideas bubbling all the time. “My favourite part is working with flavour,” Dan says. “Sometimes that means spending hours peeling oranges with my headphones on – but it’s worth it.”

Mischief Brew’s difference lies in how they approach ingredients. They source produce, especially citrus, directly from South Australian growers, making all flavour extracts in-house from scratch each week. No syrups, no shortcuts – just fresh, local ingredients transformed into bold, refreshing drinks.

The result is a brand that celebrates South Australian produce in every bottle, with a playful spirit and a commitment to quality that shines through in every sip.