SUSTAINABILITY AND CRAFTSMANSHIP

 

With a production capacity of up to 400 bottles at a time, we never set out to be the biggest distillery in Australia.

 

Our aim was simply to create the best spirits we could using largely forgotten craft production methods. It was also important to us to create a business that “treads lightly” and operates as sustainably as possible.

 

We grow most of our own ingredients on-site and our transition to only using juniper grown in Australia is a key initiative in reducing the distillery's carbon footprint as it entirely removes the need to fly juniper in from Eastern Europe (which is where most juniper in Australian gins comes from).

 

The distillery operates on a closed-loop water system to reduce water usage and we are also using bottles that are 30% lighter than the industry standard. That means we're using significantly less glass each year while also helping to reduce transport emissions to and from the distillery by using lighter packaging.

 

We use two small (100l) alembic stills to create our spirits ensuring that: energy use is minimised; and everything we produce is authentically small-batch and handcrafted.

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And while we’re deliberately and consciously old-school in terms of scale and process, our gin recipes speak to the whirlwind of botanical innovations that make contemporary Australian gin-making so exciting.

 

Think kurrajong seeds harvested from the tree just behind the distillery, saltbush from the garden, or golden kelp foraged from the region’s pristine beaches.

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​Our Oyster Shell gin and vodka take our sustainability philosophy even further by transforming the waste shells from local oyster farms into award-winning spirits.

 

To learn more about our ground-breaking juniper journey, you can watch us on Landline. And if you'd like to know more about how we make our spirits, watch Gav in this behind the scenes video.​​​​​