Baitz Triple Sec is a finely balanced citrus liqueur created using only the peel of the orange — soaked in water, then distilled and rectified for a clean, crisp result. Bitter orange on the aroma, full and juicy on the palate but drier than its orange counterpart, with a spicy background that makes it one of the most versatile cocktail ingredients on the shelf. We’re positive there would have been a bottle of Baitz Liqueur nestled at the back of your parents’ spirit cabinet growing up — and if there wasn’t, there should have been.
Appearance
Bright and crystal clear — the clean, inviting pour of a Triple Sec created from orange peel alone, distilled and rectified to the precise balance that nearly 80 years of Melbourne craft liqueur production delivers.
Aroma
Bitter orange — the classic Triple Sec aromatic profile, clean and citrus-forward with the spicy background that distinguishes Baitz from sweeter orange liqueur expressions.
Palate
Full and juicy yet drier than its orange counterpart — the clean, crisp orange essence and spicy background of a Triple Sec crafted from orange peel alone, with the balance and precision that has made Baitz an Australian cocktail staple for generations.
Serving Suggestion
Essential in a Margarita, Cosmopolitan, Sidecar, or White Lady — or anywhere a cocktail calls for clean, crisp orange character without excessive sweetness. The Baitz Triple Sec is the bartender’s workhorse and the home mixologist’s most reliable friend.
Baitz Triple Sec is created using only the peel of the orange, soaked in water followed by distillation and rectification — a traditional European liqueur-making process applied with the precision and exacting standards that have defined Baitz quality since 1946. Crafted in Melbourne by family-run company Alepat Taylor, maintaining the tradition of quality and innovation established by the Baitz family across nearly eight decades.
Producer History
Founded in Melbourne in 1946, Baitz Liqueurs began as a Melbourne High School experiment by Eddie Baitz — inspired by his father Clifford, who ran a Fitzroy wine bar and shop with celebrated vintner Samuel Wynn. What started as a quest for balance and invention earned its first award for Baitz Cherry Brandy in 1988, followed by multiple trophies and medals for increasingly ingenious liqueur creations across the decades. Whilst no longer owned by the Baitz family, these exceptional liqueurs continue to be crafted in Melbourne by family-run company Alepat Taylor — maintaining the tradition of quality, innovation, and the kind of Australian craft heritage that puts a bottle of Baitz at the back of every great spirit cabinet. Nearly 80 years in. Still Melbourne made. Still the one.
