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 one year to the day we engaged craftsman Peter Bailly to create it. With the finest copper shipped in from Scandinavia then hand-hammered and fabricated to our exact specifications, we are proud to say Archie Rose has three of the most unique copper pot stills in the world.
With the exception of the washbacks and grist mill, Peter made all other equipment on the production floor, so it’s fair to say we have a grassroots culture of creating things by hand - right through to the bottling and labelling of our spirits on site.
Precisely three metres from the distillery and flanked by a wall of aging whisky barrels, the bar showcases the full Archie Rose spirits range, including a number of unreleased products, while also offering an interesting selection of beers and wines curated by one of Australia’s best young sommeliers – James Audas.
Here, two spaces – a ground floor area and a mezzanine – use copper, steel, oak and concrete to create a completely unique space where you can sample, sip and savour the spirits we craft on site.
Our bartenders share our passion for crafted spirits and are amongst the best in the business, so come and say hello while they fix you a drink and get the lowdown on what goes into your favourite drink.
The City of Sydney has existed without an independent distillery to call its own since 1853 – until the launch of Archie Rose Distilling Co.
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 two decades of experience in the global spirits, events and hospitality industries, Nigel brings both a professional edge and creative mind to Archie Rose.
Nigel’s early career saw him developing his knowledge of fine spirits and bartending through his work across bars including Salsa, Henry J Bean’s, TGI Fridays and Smollensky’s.
Instrumental in developing and implementing brand strategies for Campari, Grand Marnier, Jack Daniel’s, Finlandia, Appleton Rum and Woodford Reserve, Nigel has rightly been recognised amongst the 50 most influential industry heads by Australian Bartender Magazine.
Nigel’s accolades include 2004 Winner of the Stolichnaya UKBG Cocktail Challenge – the largest cocktail competition ever held in the UK – as well as his role as the UK’s representative at the International Bartenders Association World Cocktail Championships, Las Vegas.
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, SA and Tassie as he spreads the Archie Rose story far and wide. You can talk to Nick here: email@example.com
Lachie Beange is the Brand Ambassador responsible for NSW, ACT and QLD, 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 and Tonic.
For all things Archie in QLD, NSW, ACT and NT you can get in touch with Lachie here: firstname.lastname@example.org
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.
Venue Manager Jonathan Liu as 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.
Hayley started her relationship with Archie Rose as manager at former neighbouring restaurant, Koskela Kitchen. She soon followed her heart and nose and left fine dining for fine distilling.
Hayley now organises events for Archie Rose, dealing with dozens of daily requests. From gin blendings on ships and rooftops to masterclasses, distillery tours, birthday parties, weddings, engagements and corporate entertainment no event request is too difficult or strange for Hayley. We can’t wait to see her deliver on her hankering to get Elon Musk drinking Archie Rose gin at a party on the moon. Whatever your event request, you can reach Hayley here: email@example.com
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.
Born in Tassie, you could say there was something in the water down there that lead Amanda’s heart to Archie Rose.
With experience in marketing, brand, packaging and digital across the wine, beer and spirits categories, Amanda is the one that rallies the troops and gets things done.
Always up for a chat, you’ll likely hear Amanda quizzing the production team on flavour profiles or talking to the sales team on new exciting projects over a neat rye whiskey at the bar on a Friday eve.