What We’re Playing With in the Lab Right Now

(Hint: Mushrooms. Semillon. And a little madness.)

If you’ve ever wondered what goes down behind the scenes at Beyond HQ, it’s a little bit science, a little bit chaos, and a whole lot of “what if we just… tried it?”

Right now, our lab bench (and Greg’s brain) is packed with a few wild ideas. Here’s a peek at two new experiments that are quietly brewing — one earthy, one elegant, both unapologetically Beyond.

Lion’s Mane Mushroom Gin

Yep. Mushroom gin.
And not just any mushroom — Lion’s Mane, grown right here in WA by our good mates at @skipworthmushrooms (absolute fungi legends).

It’s bold. It's weird. It’s kind of wonderful.
Expect notes of citrus, caramel, honey and (you guessed it) mushroom.
Rich on the palate, layered with umami and intrigue — this one’s not built for the masses. But if you love mushrooms (or love trying things no one else is making), this tiny 100-bottle run might just be your next obsession.

2011 Margaret River Semillon — Reimagined

Over the past two weeks, we’ve uncorked 9,000 bottles of wine. Why?
Because throwing them out felt criminal.

So we rescued the wine, recycled the bottles and packaging, and distilled down the good stuff — including a standout 2011 Margaret River Semillon that’s about to become something very special.

We’re working on a gin just for our Beyond Pour members — and this one’s going to be rich, textural, bold, and complex. Think wintery layers, intense botanicals, a long finish, and a few flavour curveballs thrown in. It's still taking shape, but trust us — it’s one to watch.

What’s Next?

We’re not ones to play it safe — and we know our community wouldn’t have it any other way. Whether it’s mushrooms or old wine made new again, everything we create is rooted in local ingredients, sustainability, and a serious love of flavour.

Keep your eyes on our stories (and your gin club mailboxes).
Things are about to get interesting.