OUR STORY
Small batch. Locally sourced. Made from scratch in Busselton, WA.
We work with local farmers, use native botanicals, and distil everything ourselves — no outsourcing, no compromises.
Just good spirits with real WA flavour.
It’s the Beyond way.
BEHIND THE BOTTLE
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Greg Garnish
For over 20 years, I’ve dedicated my life to the art of winemaking and distilling.
From hand-picking grapes to carefully crafting spirits, my work is driven by a deep love for the craft and an unwavering commitment to quality. Every bottle I create tells a story — one that captures the essence of the land, the season, and the process.Whether using traditional methods or pushing boundaries with innovative techniques, my goal is always the same: to offer something more than just a drink — an experience. Learn more about Greg here - Meet the Distiller
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Chris Masten
Chris is a former professional Australian Rules football player who enjoyed a stellar career with the West Coast Eagles, playing over 200 games and contributing to the 2018 premiership team. Known for his craftsmanship on the field, he brought the same dedication and precision to the wine and spirits industry after his sporting career. Combining his passion for fine wines, spirits, and sharp business acumen, Chris has become a key figure in sharing his love for fine beverages with his community, applying his craftsmanship both in the game and the distillery.
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Ben Wilson
An entrepreneur originally from Country Victoria who has successfully established himself in Perth. As the co-founder and co-owner of Beyond Distilling, Ben brings a unique blend of rural authenticity and innovative spirit to the world of craft distilling. His extensive corporate networks provide a distinct skill set to the Beyond Distilling brand, giving it a significant edge over competitors.
MEET THE DISTILLER
Greg Garnish
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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.
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Professional cricket player for sure. Fast bowling all rounder. I’d be in india right now playing IPL.
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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.
From the South West
We work with growers across the South West to source ingredients that are fresh, seasonal and close to home — ~98% of what goes into our bottles is grown within 500km of the distillery. That connection to land, people and place is what makes our spirits unmistakably Beyond.