Queensland lychee farmers turn imperfect fruit into vodka and liqueur

For ten years Krystal and Paul Caton have cultivated lychees on a 9,000-tree property at South Yaamba in Central Queensland. To address the loss of third-grade fruit that is only cosmetically damaged, they delivered 80 kilograms of frozen leftovers to Reef Distillers in Yeppoon, which now bottles lychee-infused vodka and liqueur, each bottle holding 14 fruits. The new product extends the fruit’s season, raises consumer awareness, and provides the growers with a higher-value revenue stream, a point highlighted by CQUni professor John Rolfe. Krystal’s 2025 Nuffield Scholar project examined post-harvest opportunities, and the collaboration reflects a broader regional push to add value to local produce despite licensing and climate challenges for alcohol production in Australia.