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.
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.
Hailing from the Hawkesbury in Sydney’s west, Shane joined Archie Rose in 2015, making the move to the city to forge his career in distilling.
With over ten years’ experience in mechanical engineering and having worked in both the commercial brewing and distilling industries for the past five, Shane brings a methodical, innovative and detail oriented approach to the production floor along with a genuine passion for his craft.
An incredibly hard worker, Shane is constantly looking for ways to improve the quality of the spirit from both a theoretical and practical standpoint, and has an uncommon natural talent for all aspects of distillation.
Always up for a chat, you’ll likely see Shane leading the production floor during the week or enjoying the fruits of his labour at the bar on a Friday evening.
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.
The freshest member to our team, Greg started out as a humble glassie seven years ago and has since traversed the full spectrum of hospitality roles to land himself the worlds best gig as Archie Rose Bar Manager.
Adept at coaxing patrons through any libation anxiety and with years of spirit, cocktail and wine training behind him Greg is your go-to guy for a Friday night knock off drink or Sunday lunchtime G&T.
He likes his Martini with a twist, his whisky neat, his music loud and his bar top clean. You can reach him at: firstname.lastname@example.org
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.
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 her: email@example.com
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: firstname.lastname@example.org
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: here: email@example.com
Jack of all trades and master of some, Archie Rose is Mikaela’s first foray into the hospitality industry. Previously hailing from the world of IT, video games/vfx and customer service, Mikaela utilises her extensive experience to keep the back of house running smoothly and the printer printing.
As someone with a penchant for all things tasty, Mik can be found enjoying a cocktail at the bar on a Friday, drinking only the best coffee on the weekend or preparing the best boozy tiramisu anyone’s ever had. Ever.