Imagine a place where every sip tells a story, where the alchemy of distillation meets the charm of a bygone era. Welcome to Distil on the Hill, where an award-winning micro-distillery has found a new home in Smithfield, inviting the northern beaches community into a world of unparalleled artisanal excellence.
As you step into this transformed industrial space at Maisel Close, you're immediately transported. The heart of the venue is a custom-built vintage caravan bar, a radiant tribute to retro splendour. This isn’t just any bar; it’s a nostalgic nod to the past, with every detail meticulously crafted to create an inviting atmosphere. Picture yourself sinking into ample, cosy seating, cocktail in hand, surrounded by the warm glow of fairy lights that blur the boundaries between indoors and out. It’s a scene straight out of a tropical dream, with a dash of retro flair.
Inside, Distil on the Hill reveals its true magic. What began in a humble Kuranda garage has blossomed into an expansive distillery bar, a testament to the Bedwell family’s passion and vision. From the vantage point of this new venue, you can gaze upon Saddle Mountain, a constant reminder of the distillery’s roots. The labels proudly display this landmark, a symbol of the journey that Christian and Neddy Bedwell embarked upon with nothing but a 20-litre copper still and a dream.
Christian, a culinary maestro, and Neddy, a seasoned hospitality guru, combined their talents to create something extraordinary. They were joined by Dan Kelly, a master mixologist whose flair for bartending adds an extra sprinkle of magic to the mix. Together, they’ve crafted spirits that are more than just drinks; they’re liquid narratives of the Australian landscape.
Their debut creation, Mandarin Gin, is a masterpiece of flavour, a London dry gin kissed by the essence of mandarin, juniper, and pepper. It’s no wonder it clinched double gold at the San Francisco World Spirits Competition. This triumph was followed by Jindilli Gin, a tribute to the First Peoples of Kuranda, infused with native raspberries, macadamias, and orange blossom from the Atherton Tablelands. And then there’s the sloe gin, a serendipitous discovery that led to Mandarin Gin being blended with Tasmanian sloe berries, creating a symphony of flavours that dance on the palate.
Innovation didn’t stop there. Their pipi gin, inspired by a love for dry martinis, is a testament to their culinary creativity. Crafted from foraged pipi shells, dried tomatoes, apples, thyme, Szechuan pepper, and kaffir lime, it’s a gin that brings the ocean to your glass, a salty serenade to the adventurous spirit.
But Distil on the Hill transcends being just a distillery; it's a heartfelt tribute to the local community. From their humble beginnings at the Kuranda market to their impressive Smithfield venue, Christian and Neddy have consistently championed the use of local ingredients. Each bottle is a celebration of the Tropical North’s abundant produce, supporting local farmers and ensuring that only the freshest, most sustainable ingredients are used. This dedication transforms every sip into a salute to community spirit and environmental stewardship, embodying a commitment that goes beyond the ordinary.
A visit to Distil on the Hill is not just a tasting; it’s a journey. Each tour is a sensory exploration, guiding you through the distillation process and the unique stories behind each ingredient. Whether you're a seasoned connoisseur or simply seeking a tranquil retreat, Distil on the Hill promises an experience that lingers long after the last drop.
So, raise your glass to Distil on the Hill, where every drink is a masterpiece, and every visit, a story waiting to be savoured.
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