What did you do before creating Lizard Dragon Distillery and your gins?
Rod and I currently own and operate 4 hotel / pubs in WA, we also are involved in the fuel industry with petrol station (Story too long to tell on paper).
What made you decide to set up your distillery, and what's the inspiration behind your gins?
We felt that we couldn’t find a true native Australian gin and decided to look to how we could change that. We engaged local Indigenous partners to find a true native botanical flavour that we were looking for. With a true collaborative process, Old Man Saltbush and Utopia were born.
Can you tell us more about your distillery and your still?
We have just installed a 500L Still Dragon Still. We chose this still because we felt it would future proof our business as well as deliver the best outcomes.
Can you tell us more about your distillation process?
Botanicals used across the range include Desert Lime, Bush Tomato, Davidson Plum, Saltbush, Aniseed Myrtle, Orange Peel, Finger Lime, Wattleseed, Pepperberry, Lemon Myrtle, Orris Root, Quandong and Strawberry Gum.
What can visitors enjoy if they visit the distillery?
Our tasting room is open every Saturday between 11am – 4pm. So far, we have had 100% success with everyone coming purchasing products. The favourite response is – 'amazing' and 'that’s different but good'.
What is your ambition for Lizard Dragon Distillers in the years to come?
Finding distributors to offer our products around the world and allowing everyone to taste them.
What are your favourite ways to drink your gins?
We enjoy a G&T with ratios allowing the gin to feature, very simple but elegant and refreshing.
Desert Island Gins: Which 3 gins would you take with you and why?
What's next for you and Lizard Dragon Distillers- any exciting plans?
We are looking to add a Barrel Aged Gin and Vodka with Grape Spirit as its base. Also playing with different flavours for small batch runs.
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