Catons’ Lush Income Farm That’s Turning Lychee Waste Into Spirits

The Catons farm 145ha (360 acres) and have planted 10 commercial lychee varieties across 9000 trees. They produce more than 100 tonnes of fruit a year. Their main export markets are Canada, New Zealand, the US, Singapore and Hong Kong.

They were first-generation horticulture farmers who knew nothing about growing lychees when they bought the farm 10 years ago. They have since added watermelons, hay and grain, and a farm shop.

Why spirits

Ms Caton said some fruit cannot go to premium markets because of problems such as skin damage. The couple also wanted more control over their supply chain.

The idea for a liqueur came from farm shop customers, she said. They often told her their favorite lychee experience was in a cocktail, then asked if the farm made a liqueur. Until this year the answer was no.

Ms Caton said earlier attempts with other businesses had not worked out. A year ago she tried again, this time with Shane Smith and Laureth Rumble of Reef Distillers in Yeppoon.

Two products from one start

Mr Smith began with samples of Ms Caton's lychees and a few tests. He then bought as many lychee vodkas and liqueurs as he could find and tasted them. "My goal is always to make it better," he said.

As work went on, the team split the base and made two products instead of one. Mr Smith, a distiller for many years in South Africa, said lychee's natural sugars suit a liqueur well.

Ms Caton said fresh export fruit remains the base of the business. The spirits give the farm another way to sell fruit outside its season and to use fruit that would otherwise be wasted.

Batches are small. The Catons peel, pit and freeze their lychees so the supply stays consistent for the drinks market. Ms Caton called the range "a gourmet, premium product" and said she would like to see it grow a little.