Please note The Archie Rose Bar will be closed on Tuesday 9 April from 4.30pm till close for a private function. The bar will reopen as usual from 12 noon on 10 April. Apologies for any inconvenience.
Easter Opening Hours: The Archie Rose Bar will be open every day over Easter as follows: Friday: 12 noon - 10pm (including cellar door sales), Sat: 12 noon - 11.30pm, Sunday: 12 noon - 10pm, Monday: 12 noon - 10pm. Have a happy and safe Easter.
Please note: Spirits & Merch orders have now closed for pre-Christmas delivery. Any orders placed after midnight 12 December will be dispatched from Archie Rose in 2-5 business days from 7 January.
Gift Vouchers and Experiences can be purchased and will be emailed to you immediately.
While there were challenges to the complete lack of a handbook to guide us to create a distillery of our size, the upside is that we learned from the ground up the craft of spirit making from people who have done it before us.
They say good things come to those who wait. In our case, the wait for our distilling equipment to be built was exactly 364 days from when we commissioned craftsman Peter Bailly to create it. With the highest purity copper shipped in from Europe then hand-hammered, our three copper pot stills are fabricated to our exact specifications. Lead by Master Distiller Dave Withers, our distilling team produces exceptional gins, vodkas, whiskies and rums leading to our acknowledgement as Australia’s most highly awarded distillery.
Get your hands on our diverse range of internationally awarded whiskies, gins, rum, vodka and limited release spirits.
Shop ProductsBook a tour of our distillery or discover the art of blending
your own spirit in our gin and whisky masterclasses.
Precisely three metres from the distillery and flanked by a wall of ageing whisky casks, the bar showcases the full Archie Rose spirits range, including a number of unreleased products, while also offering an interesting selection of local craft beers, award-winning biodynamic wines and food by local producers. The bar is the perfect place to pull up a stool and settle in.
Here, two spaces – a ground floor area and a mezzanine – use copper, steel, oak and concrete to create a striking space where you can sample, sip and savour the spirits we craft on site.
Please Note:
Uniquely curated and carefully considered,
our food and drinks are yours to enjoy.
Growing up in Sydney but with his family roots in rural NSW, Will is deeply passionate about all aspects of spirits production from the growing of the raw materials, Inspired by the first craft distillers of New York, London and Tasmania – and by learning from, and challenging many of the traditional distillation methods – Will sought to redefine local, grassroots distillation in a uniquely Australian way.
By experimenting with both traditional and experimental malts, grains and botanicals, Will and his team have created a unique range of spirits with the aim of inspiring others to explore the world of local distilling.
As a renowned spirits authority, Dave is the leader of the Archie Rose production team and the driving force behind Archie Rose’s spirits vision. Born into a family of wine makers, Dave showed a keen interest in the field of wine production early in life, however quickly managed to impress his friends and disappoint his father by becoming a distiller. Rebellion can be a great motivator after all.
Never content with the status quo, Dave is constantly striving to improve the quality of spirit produced at Archie Rose, delving deep into the science of spirits production, and working alongside our Head Distillers to put theory into practice on the floor. In his spare time Dave can be found sipping on a rare malt or obscure rum while reading 400 page books on water chemistry. He is, in our view, the very best yeast-tickler and grain-fondler in the land.
With over 18 years’ experience in a wide range of hospitality venues in both London and Sydney, Harriet heads up the Archie Rose bar and events team.
An avid gin drinker from the time she could walk, and whisky from the time she could talk, Harriet brings a lifetime of self-described “connoisseurship” to the Archie Rose table. She can’t believe her luck that she gets to work in a distillery every day, although she is still miffed the distillers won’t let her swim in the gin. Nicknamed Mum by the bar team, she rules with an iron fist, although to the untrained eye it may look a lot like cat-wrangling - It’s not.
Tori joins Archie Rose following decades of marketing experience in Australia and the UK.
Born with a glass in hand as part of a fourth generation wine family she’s launched hundreds of products, events, venues and campaigns for consumer brands around the world. She’s now delighted to be head of marketing for Archie Rose along with founder of her own growth marketing business, Kindred.
Trevor has spent over half of working life successfully building iconic alcohol brands in Australia and globally.
Now, after a successful stint with a global coffee house working with Australia’s finest chefs and highly awarded restaurants, Trevor brings his industry experience and love of spirits to Archie Rose.
Lachie Beange is the Brand Ambassador responsible for NSW and ACT or as Lachie would say, he’s the one that does the walking and the talking. He brings his experience derived from 10 years in the bar world to the sales department with aplomb. Lachie can often be found trawling the bars of Sydney or on the road interstate bringing the message of Archie Rose to the masses. Lachie likes to start his mornings with an inspection of the new make spirit and finish his days with an Archie Rose Distiller’s Strength G&T.
For all things Archie in NSW and ACT, you can get in touch with Lachie here: lachie@archierose.com.au
Born in the UK and emigrating to Perth as a teenager, Nick caught the hospitality bug back home in 2005. More than 9 years at some of Brighton’s best drinks focused venues followed, along with teaching bartenders on ‘how to not set fire to things’ for renowned Jamaican rum company Wray & Nephew.
Returning to Australia with stints at WA favourites Bar Lafayette, The Dominion League and Lalla Rookh, he joined the opening team at Long Chim (Perth) before setting sail for Melbourne.
With a passion for travel and boilermakers (the drink rather than the occupation), look out for Nick on his adventures throughout VIC, WA, and Tassie as he spreads the Archie Rose story far and wide.
You can talk to Nick here: nick@archierose.com.au
A highly experienced chap with a CV that runs the full gamut from cafes to pubs, hotels, restaurants and high end cocktail bars including the Bentley Restaurant and Bar, The Roosevelt and Eau de Vie Sydney, awarded the World’s Best New Cocktail Bar in 2010. Phil’s love affair with liquid nitrogen and commercial bacon bourbon abounds, rewarded in cocktail competition wins around the world. His lesser known accolades include horrendous conversational skills, overtly scholastic bar geekery and a capacity to eat large numbers of hamburgers. He now resides in Brisbane with his wife, daughter and cat, charged with navigating the vast expanse of QLD, NT and SA as Archie Rose Ambassador.
For all things Archie in QLD, NT, and SA you can get in touch with Phil here: phil@archierose.com.au
Helen has more than 15 years experience across sponsorship and fundraising for world-leading cultural organisations both in the UK and Australia, including the Edinburgh Fringe Festival, the Museum of Contemporary Art Australia, Sydney Festival and Sydney Film Festival.
Never one to draw between the lines, Helen thrives off finding new and innovative ways of doing things with a genuine passion for forging sustainable and meaningful partnerships between business and cultural organisations.
She’s thrilled to now join a like-minded team of innovators at Archie Rose. Between negotiating partnership agreements and networking like a pro, you’ll find her chilling at the distillery with a cocktail discussing her love of travelling the world and her next holiday destination.
Venue Manager Jonathan Liu was born into the hospitality industry, he learnt his trade working at his family’s restaurant from a young age, and has since tended bar at several high profile venues including The Star and Grain at the Four Seasons Hotel Sydney. Jonathan is our much respected leader in house
A master of all spirits but a devout whisky fan, if you find yourself at the bar with Jonathan, he will gladly share his passion for whisky and guide you through the extensive, lovingly curated, selection on the backbar. His love of spirits is only beaten by his love for his young family, with baby Evie potentially the next in a long line of hospitality pros.
