Made slowly, by hand, by the sea.
We're an independent distillery and cellar door making gin, whisky, rum and liqueurs in small batches, and pouring wine from neighbouring growers we admire.
A tin shed, a borrowed still and a stubborn idea
In 2016, Sam and Mia, a winemaker and a chef, started tinkering with a 50-litre still in a coastal tin shed. The idea was simple: make spirits that taste of where they come from.
Ten years on, the shed has become a working distillery with a 400-litre copper pot still, a bond store of more than 300 barrels and a cellar door that's become a local favourite. We still taste every batch before it's bottled.
How we make it
No shortcuts, no bought-in neutral spirit. Every bottle starts as grain, cane or fruit on our own floor.
Mash
Australian malted barley, rye and wheat, plus raw sugarcane for our rum and vodka, milled and mashed on site.
Ferment
Long, cool ferments of 7 to 10 days build a fruit-forward wash with real depth of flavour.
Distil
Double distilled in copper. Our gins get a vapour-basket pass through native and classic botanicals.
Mature
Whisky rests in ex-bourbon, sherry, shiraz and port casks, breathing salt air until it's ready.
Our journey so far
The first run
Our first batch of Waxed Dry Gin is bottled by hand, 120 bottles in total, and sold out in a fortnight.
Barrels down
The first whisky casks are filled and the bond store is built from recycled ironbark timbers.
First single malt
Our flagship Single Malt is released and takes gold at a national spirits awards.
Cellar door opens
Tastings, tours and a gin blending school welcome visitors, alongside wines from local growers.
Online store
The full range, delivered Australia-wide, with members' early access to every limited release.
Our values
Provenance
Australian grain and cane, native botanicals foraged with permission, and wine from growers within an hour of the still.
Patience
We bottle when it's ready, not when the calendar says. Some casks wait years for their moment.
Planet
Solar-powered stills, spent grain to local farmers and lightweight recycled glass wherever we can.
Meet the makers
Sam Whitlock
Former winemaker who swapped grapes for grain. Obsessed with cask finishes.
Mia Tran
Chef turned gin-maker who designs every recipe around native Australian flavours.
Jordan Ellis
Runs tastings, tours and the blending school, and knows every barrel by name.
Cellar door & distillery
12 Ironbark Lane, Coastal Ridge VIC 3000 (sample address)
hello@ironbarkandtide.example · (03) 5555 0123
- Mon – WedClosed
- Thursday11am – 5pm
- Friday11am – 9pm
- Saturday10am – 9pm
- Sunday10am – 5pm