"A perfect martini should be made by filling a glass with gin then waving it in the general direction of Italy." Noël Coward In the heart of Rosebery, a Sydney suburb that was once a hub of industry and abandonment yet in recent years has come to be synonymous with good food and pioneering design (think Kitchen By Mike and Koskela), something particularly special is brewing. You'll have to pardon the pun.
In a reclaimed warehouse is Archie Rose Distilling Co., the first distillery to emerge in Sydney since 1853. Here gin is infused with native botanicals, cocktails capture the spirit of the land and style, flavour and history fuse.
Given the lack of a recent distilling past, Archie Rose is essentially able to make up the rules as it goes along, learning the art of distilling from the ground up. And less than a year in, it is making some serious waves, utilising the skill and passion of its dedicated young staff and materials that are delightfully unique. Their copper pot stills hail from Tasmania and most of their equipment was assembled on the production floor - even the final bottling and labelling is carried out on site. Inspired by the distilling revolution that's unfolded in London and New York, this pioneering, not-so-little company is destined to produce Sydney's spirit.