In Good Spirits: A Day in the Life of a Distiller

Antony and Jack, can you describe what a typical day at The Spirits Workshop looks like for you?

Antony: No two days are ever quite the same, and that’s part of the fun. I usually kick off the day early with a walk through of the distillery to check in on our barrels, the stills, and the team. There’s often something bubbling away, sometimes literally, whether we’re distilling gin, running a whisky mash, or preparing for a bottling. I split my time between production and the business side; planning releases, R&D (research and development) for new products, and, of course, tasting. Quality control is a tough job, but someone’s got to do it.

Jack: My day-to-day is heavily focused on production and product development. On the gin side, I work closely with our raw botanicals, building and refining recipes, managing still charges, and monitoring distillations. For whisky, I’m hands-on with everything from running the still to laying down barrels, tracking maturation, and blending. Of course, there’s also the less glamorous side; logging data, routine maintenance, and keeping everything running smoothly behind the scenes.

From your perspectives (unbiased of course!), what makes The Spirits Workshop’s gins and whiskies unique and stand out in the market?

Antony: With Curiosity Gin, our focus has always been on distilling a sense of place. We use New Zealand botanicals like wild kawakawa and manuka to create something distinct and local, but balanced and refined. Each expression is carefully crafted; whether it’s a classic dry style or something more adventurous like our Pinot Barrel Sloe.

Jack: Our goal has always been to craft uniquely New Zealand spirits. We combine traditional methods with a willingness to experiment. With our whisky, that approach comes through clearly in the Divergence range. For example, our Pinot barrel release leans heavily on ex-Otago Pinot casks, treated in a specific way that brings out vibrant red berry notes while avoiding any overt wine character. It’s a single malt that’s full of fruit but still unmistakably whisky and unmistakably Divergence.

Do you have a favourite story or memorable moment from your time at The Spirits Workshop?

Antony: One of my favourites is actually from when we were just starting to make gin. We knew we wanted to experiment with native botanicals, but sourcing them wasn’t straightforward. So we went foraging ourselves. Picture this: a group of us in our gumboots, up a muddy Banks Peninsula track, gathering manuka, tarata and whatever other berries and aromatic leaves we could find and arguing about what parts smelled best. That first experimental batch wasn’t perfect, but it sparked the Curiosity range, and the name stuck.

After work, where is your favourite local spot for something to eat, drink or unwind? Being in Sydenham you are surrounded by lots of businesses doing neat things!

Antony: We’re lucky to be based in a neighbourhood that’s full of creative people and great food. The new microbrew pub Renegade is just 100m down the road and an excellent place for a quiet beer after work. For a delicious dinner and just a few minutes’ walk away, 5th Street is hard to beat with its great food, relaxed vibe, and excellent cocktail list. If I’m after something super casual, Riverside Market isn’t too far away with its amazing selection of whatever style of food I’m in the mood for. And of course, great cocktails at our own little Curiosity Cocktail Bar.

Any final thoughts on the work you’re doing at The Spirits Workshop?

Antony: We’re incredibly proud to be part of New Zealand’s growing craft spirits scene and there’s still so much to explore! New cask types for whisky, pre-batch cocktails with our spirits and even non-alcoholic innovations. We love sharing the journey with curious drinkers, whether they’re whisky purists or gin newcomers. Come by the distillery sometime, there’s always something interesting in a glass.