Beyond distilling prides itself on being an. Industry leader in home grown spirits.  We go against the industry norm of buying commercial ethanol from 4,000km away, we craft everything from fresh local ingredients.  We brew, ferment, distill everything on site.  We support the local economy, we support local farmers.  We do this because it is the right thing to do, and it makes a truly western Australian premium spirit.

 Professional cricket player for sure. Fast bowling all rounder.   I’d be in india right now playing IPL.

I love dark spirits, from sourcing grains from different farms, using different brewing techniques, different yeast strains, different fermentation temperatures, and different oak, I have no idea what this spirit will become in the future.  My oldest barrel of spirit was put into barrel in June 2017.  Its like watching your children grow.  This barrel may never be released to the public.  I like to drink it neat, served slightly chilled (no ice as it dilutes the flavour too much).  Our whisky program is developing nicely, we have several different farms, and barrels, all telling different stories of terroir.  Watching these develop is exciting.

If Im not drinking dark spirits, I like making different cocktails.   My favourite at the moment is Twin Pole – a blend of Arancello and Negroni – all grown with 50km of the distillery – it is a real sweet bitter treat.

One of my favourite drinks is spiced rum.  However, at Beyond Distilling we pride ourselves on fresh local ingredients, and sugar cane is not something I can source within 500km of Perth.  As such I cant make it.  Lucky for me a few local distilleries are producing great spiced rums, and I can pretend to be involved in the production of their spirit.  At the moment, my focus is on whisky, I have 3 farms I get barley from, and I am constantly playing with all of the elements of the process to produce something that is not only world class, but industry leading.