This paper is based on bottling process optimisation through continuous improvement. A case study was done at XYZ company. The Six Sigma Define, Measure, Analyze, Improve, and Control (DMAIC) methodology revealed that the bottling and capping processes were producing defects at 3 Sigma level. The 5 Whys, Pareto chart, fish bone diagram, and Suppliers, Inputs, Process, Outputs, Customers (SIPOC) model showed that loose-capped bottles (31.6%), under-fills (29.2%), and empty bottles (28.9%) caused the highest cost through poor quality. The monitoring system was designed to monitor the applied torque value, the capping head status, and the beverage temperature upon leaving the heat exchanger. The cooling system on the mix processor was designed using the closed loop control strategy. If the beverage temperature is not within 1 or 2 degrees Celsius, it is directed to secondary cooling; otherwise, it proceeds. The glycol inlet valve is actuated such that the flow of the coolant is adjusted to ensure that the primary cooling is efficient. The results show that it is possible to operate production within the Six Sigma level.