Six Barrel Soda

Supermarket soft drinks are mostly mass-produced cola, lemonade and orange, sweetened heavily and sold in single-use bottles. Six Barrel Soda started as a deliberate alternative to that. The Wellington company makes small-batch soda syrups from real fruit, botanicals and spices, and it has become one of the best-known names in New Zealand’s craft drinks scene. It now has fans in Australia and further abroad.

This guide covers the brand’s history, the full product range, how to mix the syrups properly, how the drinks compare with conventional soft drinks, cocktail and mocktail ideas, storage, value for money, and the questions people most often ask before their first bottle.

What Is Six Barrel Soda?

Six Barrel Soda (trading as Six Barrel Soda Co.) is a New Zealand drinks producer that makes natural sodas and specialty soda syrups in Wellington. Its core product is a concentrated syrup. You mix it with sparkling water, from a bottle or a home carbonation machine, to make a fresh soda in the glass.

The range has grown around that core. It now includes sugar-free flavour drops, ready-to-drink bottled sodas, and accessories for carbonating water at home. The company is known for its inventive syrups, small-batch sodas, sugar-free Seltz Drops, and Sparkler soda makers.

The appeal comes from three things. The drinks use real ingredients. You control how sweet or strong each glass is. And because you carbonate water yourself, you throw away far less packaging than with cans or plastic bottles.

The Story Behind Six Barrel Soda

From a Newtown dive bar to a soda kitchen

The brand began behind a bar, with no formal business plan. In 2012, childhood friends Mike and Joe were mixing drinks at their dive bar in Newtown, Wellington, and couldn’t find a cocktail syrup good enough to use. The founders are Joe Slater and Mike Stewart. The two friends created the company together.

The bar was Monterey. Joe Slater has said the Six Barrel idea first took shape at Monterey, their bar and diner in Newtown, when he and Mike realised syrups could let people make drinks without a lot of unhealthy ingredients. They got there through trial and error. In the brand’s own words, after some bad batches and accidental fermentation, the syrups were perfected for cocktails and sodas at Monterey.

The founders also saw a gap in the market. Wine and beer had plenty of craft producers, but small, authentic artisan soda makers were almost nonexistent at the time. Six Barrel Soda set out to bring that craft approach to soft drinks.

Why “Six Barrel”?

The name comes from distilling. A “sixth barrel” is a small barrel distillers use for experimental batches. That fits a company that has always treated flavour development as ongoing experimentation.

Growth, flavours and a second decade

The operation began as a small shop. Six Barrel Soda Co. opened in 2012 as a little Wellington soda shop, spun off from the founders’ dive bar and burger joint. Customers could see syrups being made on site, so the kitchen doubled as a showroom.

Output grew quickly. By its tenth anniversary, the company said it had produced more than 120 distinct flavours, ranging from kiwifruit to kimchi. After building a following in Wellington and across New Zealand, the brand launched a direct-to-consumer push in Australia with its own online store and a growing presence in bars and cafés.

The leadership team also grew. Chris joined Joe and Mike as an owner in 2020. Joe served as Managing Director for over ten years before becoming Brand Director, Mike became Financial Director, and Chris took the role of Commercial Director.

A new chapter under St Andrews Limes

The latest major change was a change of ownership. Hawke’s Bay-based St Andrews Limes acquired Six Barrel Soda, with the deal taking effect on 31 March 2025, and stated that the brand would stay independent and sustainable. The companies already worked together: St Andrews Limes had supplied the lime and lemon juice used in many Six Barrel syrups.

For customers, little changed. All existing products remained available through stockists and online, and the new owners signalled plans for new locally inspired flavours. Owning a citrus grower also gives the brand a more direct supply of one of its key ingredients.

The Six Barrel Soda Product Range

Soda syrups: the heart of the brand

The syrups are the flagship. Most come in 500 ml glass bottles, and each bottle makes roughly 15 drinks. The company describes its approach as making drinks from real ingredients, fresh fruit, organic fair-trade cane sugar and filtered water. Retailers also note that the syrups contain no artificial flavours, colours or preservatives and are suitable for vegetarians and vegans.

The range can be grouped into four broad families.

Classics. These are craft versions of familiar soft drinks. Cola Six is the best known. It is described as a light, crisp cola with lime and floral notes. One stockist notes the recipe took six years to perfect, which is a second meaning of the number in the brand name. Other classics include Lemonade, Ginger Ale, Creaming Soda and Sarsaparilla.

Citrus. Lime, Lemonade and Grapefruit form the citrus group. Grapefruit was added to the Classics range as a crisp, not-too-sweet soda that also works as a cocktail mixer, and the Lime syrup uses both the zest and juice of real limes.

Fruit and floral. This group includes the playful and seasonal flavours. Known syrups include Raspberry & Lemon, Cherry & Pomegranate, Celery Tonic, Cola Six, Creaming Soda, Orange & Dandelion, Hibiscus, Lemonade, Ginger Ale, Lime, Sarsaparilla and Coffee. Elderflower, Strawberry Ginger, Spiced Cherry and Feijoa are also in the range. The Feijoa syrup is especially popular in New Zealand: it uses Hawke’s Bay feijoas with a little NZ lemon juice.

Tonics. Gin drinkers have their own line. A tonic bundle combines Classic Tonic, Rosemary & Cucumber Tonic and Celery Tonic. Having tonic as a syrup lets you set the bitterness and sweetness yourself instead of accepting a fixed ratio from a bottle.

Some syrups are meant for more than soda. The Lemon Honey Ginger syrup combines organic ginger, organic New Zealand honey, NZ lemon juice and a touch of black pepper for heat, and the brand suggests it can be drunk hot or cold. With hot water it becomes a soothing winter drink.

There is also a plain sweetener for home bartenders. Six Barrel makes an Organic & Fair Trade Simple Sugar Syrup, which is useful in cocktails where you want sweetness without extra flavour.

Seltz Drops: sugar-free flavour for sparkling water

Seltz Drops are for people who drink sparkling water daily and want flavour without sugar. They are a low-waste, sugar-free way to flavour sparkling water naturally. Each small bottle makes up to 50 drinks, which the company frames as 50 aluminium cans kept out of the recycling bin.

The launch flavours were Cucumber & Mint, Peach & Passionfruit, Pink Grapefruit, and Strawberry & Lime. The drops do a different job from the syrups. A syrup makes a full soda with body and sweetness. A drop gives plain sparkling water a hint of aroma, similar to a flavoured seltzer.

Bottled sodas

The company still sells ready-to-drink, small-batch bottled sodas through cafés, restaurants and retailers. For many people, a bottle in a Wellington café is their first taste of the brand before they buy syrups to use at home.

The Sparkler and home carbonation accessories

The brand also sells its own carbonation machine. The company positions its Sparkler as an alternative to SodaStream, designed to carbonate water for use with its syrups or Seltz Drops. When asked where it is made, the general manager explained that the company works closely with manufacturers in China to produce its sparklers.

You don’t need the Sparkler to use the syrups. The syrups are designed for sparkling or soda water and work with the Six Barrel Sparkler, SodaStream, or any other sparkling water maker. Bottled soda water from the supermarket works too.

If you’re buying a machine, check how its CO₂ cylinders connect and where you can exchange or refill them locally. Cylinder systems vary between brands and models, and ongoing gas costs make a big difference to how cheap your homemade soda really is.

How to Mix Six Barrel Soda Syrups Properly

The standard ratio

The basic rule is simple. The brand usually recommends one part syrup to five parts soda or sparkling water, for example 30 ml of syrup to 150 ml of water, and says you can make it stronger or weaker to taste.

Treat that ratio as a starting point. Many people like citrus and tonic syrups a little lighter, around 1:6. Richer flavours such as Cola Six, Creaming Soda or Spiced Cherry often taste best at the full 1:5.

Technique matters more than you think

Good carbonation habits make a big difference to the finished drink:

1. Carbonate the water, not the syrup. Most home machines are designed for plain water only. Adding syrup before carbonating can cause foaming and mess, and may void a warranty. Carbonate the water first, then add the syrup.
2. Start with very cold water. CO₂ dissolves much better in cold water than warm. Water straight from the fridge holds more bubbles and stays fizzy longer.
3. Syrup first, water second, poured gently. Put the syrup in the glass, then pour the sparkling water down the side of a tilted glass. This keeps more fizz than pouring syrup into water.
4. Stir once, lightly. One slow stir with a spoon or bar spoon mixes the syrup without knocking out the bubbles.
5. Add ice last, or use a chilled glass. Room-temperature ice cubes can trigger foaming. A pre-chilled glass keeps things calm.

Getting the sweetness right

Because you set the dose, you also set the sugar. Retailers describe the syrups as having less sugar than most, in flavours that are wonderful and sometimes a bit unusual. If you’re cutting back, use 20 ml instead of 30 ml per glass and add a squeeze of fresh citrus. The drink stays flavourful and contains noticeably less sugar. If you want no sugar at all, use the Seltz Drops.

Six Barrel Soda Compared With Other Ways to Get Fizzy Drinks

The table below compares the main options for anyone choosing between craft syrups, flavour drops, bottled craft soda and conventional supermarket soft drinks.

In practice, many households use more than one format. Syrups go into weekend cocktails and treat sodas, Seltz Drops into weekday water, and bottled sodas into the picnic bag.

Value for Money: What Does a Glass Actually Cost?

At New Zealand retailers, a 500 ml syrup sells for about NZ$17, depending on flavour and store. At 15 drinks per bottle, that is a little over NZ$1.10 per glass for the syrup. Add the cost of carbonation, which depends on your gas cylinder and local refill price, and a homemade craft soda usually still costs less than a single-serve craft soda in a café or a premium mixer from a bottle shop.

Bundles bring the price down. Retailers sell three-bottle packs such as a classic bundle of Creaming Soda, Ginger Ale and Cola Six or a citrus trio of Lemonade, Lime and Grapefruit. These packs are also an easy way to try several flavours without committing to one.

Seltz Drops cost the least per serving, because one small bottle flavours up to 50 drinks. If sparkling water is your main daily drink, they offer the most flavour for the money.

Cocktails, Mocktails and Creative Uses

The syrups were developed behind a bar, so mixed drinks were always part of the plan. Retailers point out that they let you experiment with cocktails and mocktails at home. Here are some combinations to start with.

The Dandy Spritz

The brand has shared a recipe for an aperitif called the Dandy Spritz, made with 30 ml of Orange & Dandelion syrup and 30 ml of Aperol. Top it with chilled soda water or a dry sparkling wine, add plenty of ice and an orange slice, and you have a drink with a pleasant bitter edge. It goes well with antipasto or salty snacks.

Cola Six and spirits

Cola Six works with dark and white spirits alike. Retailers suggest a wedge of lime, or mixing it with gin, rum, vodka or American whiskey. A simple highball: 45 ml rum, 25 ml Cola Six, a squeeze of lime and 120 ml cold soda water over ice.

Homemade gin and tonic

Using one of the tonic syrups, add 20 ml Classic Tonic syrup to 45 ml gin in an ice-filled glass and top with about 130 ml soda water. Rosemary & Cucumber Tonic pairs well with herbal gins. Celery Tonic is unusual but excellent with a savoury garnish such as a cucumber ribbon or a pinch of sea salt.

Strawberry Ginger mule-style highball

Six Barrel built this flavour by adding strawberries and lime juice to its Ginger Ale recipe, creating a ready-made version of one of its most popular mixed drinks. Combine 30 ml of the syrup with 45 ml vodka or bourbon, top with sparkling water and add a sprig of mint. For a mocktail, leave out the spirit and add a squeeze of lime.

Alcohol-free ideas for every day

• Pink lemonade spritz: Raspberry & Lemon syrup, sparkling water, frozen raspberries in place of ice.
• Hibiscus iced tea soda: half cold brewed tea, half sparkling water, 25 ml Hibiscus syrup.
• Elderflower cooler: Elderflower syrup, sparkling water, cucumber slices and a lime wheel.
• Feijoa fizz: Feijoa syrup with sparkling water and a few mint leaves, a very New Zealand drink.
• Winter toddy (alcohol-free): 30 ml Lemon Honey Ginger syrup in 200 ml hot water with a cinnamon stick.

Beyond the glass

The syrups also work as cooking ingredients. Drizzle Cherry & Pomegranate over vanilla ice cream. Use Ginger Ale syrup in a glaze for roast pork or chicken. Spike a fruit salad with Lime syrup. Mix Coffee syrup into milk for an iced latte. Add Creaming Soda syrup to whipped cream for a nostalgic dessert topping. A concentrate is far easier to cook with than a bottle of fizzy drink.

Ingredients, Sustainability and Ethics

Sustainability has been part of the brand from the start, not something added later. Coverage has described a small New Zealand business making playful syrups from natural produce with a strong focus on sustainability, with ingredients sourced from farmers’ markets and local producers.

The sustainability argument has three main parts:

• Less packaging per drink. One glass bottle makes about 15 sodas, replacing 15 cans or plastic bottles. A product description for Strawberry Ginger calls the syrup a low-waste alternative to plastic bottles of ginger ale or ginger beer.
• Lighter freight. Concentrate is much lighter to transport than ready-to-drink soda, which is mostly water. You add the water at home.
• Ethical sweetener. The organic, fair-trade cane sugar means the sweetener supply chain meets recognised standards for farmer pay and agricultural practice.

The acquisition by a Hawke’s Bay citrus grower has brought part of the supply chain in-house. The limes and lemons in many syrups now come from the brand’s own parent company.

Collaborations and Unusual Flavours

Six Barrel Soda has always been willing to try strange ideas, and some of its most talked-about releases were limited editions. The company made a pickle syrup with McClure’s Pickles in the US, and has also released syrups inspired by kimchi and dumplings.

These are not everyday drinks, but they show how the company approaches flavour: as a kitchen craft, closer to cooking than to industrial drink-making. Savoury syrups like these are also popular with bartenders building Bloody Mary variations and other savoury cocktails.

Where to Buy Six Barrel Soda

You can buy Six Barrel Soda products through several channels:

• The brand’s own online store has the widest range, including seasonal releases, bundles, Seltz Drops and the Sparkler.
• An Australian online storefront serves customers there, set up as part of the company’s direct-to-consumer push.
• Specialty food stores and kitchenware retailers across New Zealand carry the syrups. Delis and gourmet shops often have the most interesting flavours.
• Cafés, bars and restaurants, especially in Wellington, pour Six Barrel bottled sodas and use the syrups in their own drinks.
• International specialty retailers in markets such as the United States stock selected flavours, usually the classic and fruit lines.

If you’re new to the brand, a three-bottle bundle is the easiest way to explore. The classic pack shows how the brand handles familiar flavours. The citrus pack is a good fit if you mainly want light, refreshing everyday drinks.

Storage and Shelf Life Tips

Syrups made with real fruit and no artificial preservatives need a little care:

• Check the label for storage instructions after opening. For fruit-based syrups without preservatives, refrigeration after opening is standard practice and keeps the flavour fresh.
• Keep the cap and bottle neck clean. Wipe away drips before closing. Sugar residue around the thread can attract moulds.
• Use a clean measuring jigger. Don’t pour syrup back into the bottle or dip used utensils into it.
• Rotate your flavours. If you have several bottles open, finish the most delicate fruit flavours first. Spiced and citrus-heavy syrups tend to hold their character longer.
• Watch for signs of fermentation. Unexpected fizz in the bottle, a sour or alcoholic smell, or cloudiness that wasn’t there before all mean the syrup should be thrown away.

Who Is Six Barrel Soda For?

The brand suits several kinds of drinker:

• Families cutting down on supermarket soft drinks. Adults choose how much syrup goes into each glass, and children get real fruit flavour without extreme sweetness.
• Home bartenders. Tonics, cola, ginger ale and simple syrup cover most mixer needs and stay fresher than half-empty bottles of mixer.
• People who don’t drink alcohol, or drink less. Complex flavours like Celery Tonic or Orange & Dandelion make mocktails taste like proper adult drinks.
• Owners of home carbonation machines. If you already have a machine, these syrups can replace generic concentrates.
• Low-waste households. Concentrate, glass and home carbonation together cut down on soft-drink packaging.
• Gift buyers. Bundles, unusual flavours and New Zealand provenance make a good gift for food lovers.

People who want zero-sugar drinks with real body may find the syrups too sweet at full strength. For them, Seltz Drops or a very diluted syrup is the better choice.

Interesting Facts About Six Barrel Soda

• The name refers to the “sixth barrel,” a small cask distillers use for experimental batches.
• Cola Six reportedly took six years of development before the founders were happy with it.
• The company has created more than 120 flavours, including kiwifruit, kimchi and dumplings.
• One collaboration produced a pickle syrup with a well-known American pickle maker.
• The founders have been friends since the 1990s and developed the first recipes at their own Newtown bar, Monterey.
• Before the acquisition, the new owners were already one of the company’s ingredient suppliers, providing the lime and lemon juice for many syrups.
• One small bottle of Seltz Drops can replace up to 50 cans of flavoured sparkling water.
• The Feijoa syrup uses fruit from Hawke’s Bay, so this distinctly Kiwi fruit is available year-round in a glass.
• The Lemon Honey Ginger syrup includes a pinch of black pepper for gentle heat.

Frequently Asked Questions About Six Barrel Soda

Is Six Barrel Soda a New Zealand company?

Yes. Six Barrel Soda was founded in Wellington in 2012 and still produces its syrups there. Since its acquisition, it has been owned by St Andrews Limes, a family-run citrus business in Hawke’s Bay.

Who founded Six Barrel Soda?

Joe Slater and Mike Stewart, two longtime friends who ran the Monterey bar and diner in Newtown, Wellington. Chris later joined them as an owner and became Commercial Director.

How do I use Six Barrel Soda syrup?

Mix one part syrup with five parts sparkling water, for example 30 ml of syrup and 150 ml of water. Adjust to taste: more syrup for a bolder drink, less for a lighter one.

Can I use Six Barrel Soda syrups with a SodaStream?

Yes. The syrups work with any sparkling water, including water from a SodaStream, the Six Barrel Sparkler or another machine. Carbonate the water first and add the syrup to the glass afterwards.

How many drinks does one bottle make?

A standard 500 ml syrup bottle makes about 15 drinks at the recommended ratio. A bottle of Seltz Drops makes up to 50 lightly flavoured drinks.

Are Six Barrel Soda syrups vegan?

The syrups are described by retailers as suitable for vegetarians and vegans. Some flavours contain honey, such as Lemon Honey Ginger, so strict vegans should check each label.

Do Six Barrel Soda products contain artificial sweeteners?

The syrups use organic fair-trade cane sugar, not artificial sweeteners, and contain no artificial colours, flavours or preservatives. Seltz Drops are sugar-free and also avoid artificial ingredients.

What is the most popular Six Barrel Soda flavour?

Cola Six is the most iconic, alongside Ginger Ale, Lemonade and Raspberry & Lemon. In New Zealand, Feijoa and Strawberry Ginger also have a strong following.

Can I drink Six Barrel Soda syrups hot?

Some can. Lemon Honey Ginger is designed for hot or cold drinks, and mixed with hot water it makes a comforting winter drink. Most fruit sodas taste best cold and sparkling.

Is Six Barrel Soda good for cocktails?

Yes. The syrups were first developed for cocktails at the founders’ bar. Cola Six, the tonic range, Ginger Ale and Orange & Dandelion are especially popular with home bartenders.

Did the acquisition change the products?

According to the announcement, the existing range stayed the same and remained available through the usual stockists and online. The new owners have said they plan to add new, locally inspired flavours.

What’s the difference between Six Barrel Soda syrups and Seltz Drops?

Syrups make a full soda with sweetness and body, much like a traditional soft drink. Seltz Drops are concentrated, sugar-free flavourings that turn plain sparkling water into lightly flavoured seltzer.

Final Thoughts

Six Barrel Soda began with two friends who couldn’t find a decent syrup for their bar. It has grown into one of the most recognised craft drink brands in New Zealand, with more than 120 flavours, a sugar-free line, its own carbonation machine and a new owner that grows the citrus at the core of many recipes.

What sets Six Barrel Soda apart is that it gives the drinker control. You decide how strong, how sweet and how fizzy each glass is, and whether it ends up as a children’s lemonade, an aperitif spritz or a gin and tonic. If you want better flavour, fewer cans and bottles in the recycling, and drinks made the way a good bartender would make them, Six Barrel Soda is worth trying.