The new distillery has been founded by local Sydney-sider Will Edwards, who is joined by Joe Dinsmoor as Head Distiller of Archie Rose; Nigel Weisbaum as Sales and Marketing Manager; and Dave Withers as Production Manager.
Mr. Edwards said commenting on the opening of his new distillery: “The city of Sydney once had a thriving local distilling industry and culture. We’ve been without a dedicated distillery since 1853, so Archie Rose is our way of honouring that rich history whilst offering Sydney-siders the chance to experience genuine grain to glass spirits production onsite.”
“It has been a long time coming and we feel absolutely privileged to be part of it,” he added.
Archie Rose is a fully operational distillery, including an on-site bar where customers will be able to try its portfolio of products, which will include gin, vodka and white (unaged) rye whisky, followed by a collection of aged whiskies and tailored spirits in the near future. The bar will be managed by Cam Battley, with bartenders and Archie Rose Ambassadors – Jon Carr and Lachlan Beange.
The inspiration behind Archie Rose came from the Tasmanian distilling industry and the urban distilleries of New York and London; in search of some advice and insight on distilling experience, Will and the team turned to Tasmanian distilling legend Bill Lark, still maker Peter Bailly and cooper Adam Bones, who have been sharing their skill, passion and experience with Archie Rose ahead of their opening.
Archie Rose houses an array of custom-made equipment, including brushed steel washbacks, oak casks and three purpose-built copper pot stills constructed by hand in Tasmania and now housed in the previously vacant 550m2 warehouse space.
Share the content