Tiny Bear was established in 2017 by Damien Anderson, a former high school Chemistry/Science teacher. Wanting a change, he pursued his passion for distilling high quality spirits. Based in Melbourne, his priority is to keep things local - from staff to ingredients. They retain full control of the production process down to creating their own base spirit from their own kale fermented with water, sugar & yeast which is then distilled. Volumes produced are tiny, but the quality is gigantic.