ABOUT US

Brendon Mitchell and Katie Krauss met 20 years ago while working at Walter’s Wine Bar in Southgate, and have a long history of hatted and Michelin experience both in Australia and overseas.  As technically minded chefs, they realised that as well as an understanding of produce and quality, they shared a love of the science behind food. 

Their first business Hotel Max (now L’Hôtel Gitan), which they took over and transformed in 2005 in Commercial Road, became known as a fantastic foodie / gastro pub serving paddock to plate food. While running the venue, one thing that really resonated was how hard it was to find good spirits that were Australian and cost effective enough for general use. Finding quality, economic products made as naturally as possible for the speed rail was next to impossible. It was from here that they realised they wanted to pursue their interest in distilling, and their vision was born.

They went on to create a craft vodka made from wheat grown in NSW (the key to its beautiful textural finish).  Utilising a superb filtration system, it is chilled to zero degrees and then filtered three times for a smooth consistency.  Also available is the higher proof WLV47 vodka as well as a barrel aged vodka, and our soon to be released whisky.