Reed & Co Distillery

Hamish Nugent was a chef before becoming a distiller and co-founding Reed & Co. That's part of the reason why the distillery's spirits are so unique. Reed & Co began in 2016 as an offshoot of popular eatery Tani Eat & Drink, which Nugent ran with his wife and fellow chef Rachel Reed. There, he began to experiment with distillation to manipulate the flavour of food.

He realised that many of the wild botanical she used for cooking could also be used to make gin. In 2017, the couple closed Tani Eat & Drink to open Reed & Co. Its flagship spirit, Remedy Gin, features wild botanicals such as eucalyptus, pine and mountain pepper foraged from the forests surrounding Bright. Other botanicals – such as apples, citrus, green tea and honey – are sourced from local producers.

The distillery also has an experimental lab – Spirit Lab, for one-offs and test runs. In 2020 Spirit Lab released its first-ever grape-based spirits, Mistelle 2020 and Gin & Juice, made with smoke-tainted grapes that had been affected by that summer devastating bushfires and couldn’t be fermented. It's that kind of enterprise that makes Remedy's spirits so interesting to drink.

Reed & Co's bottle shop is open everyday, the bar and distillery door is open from Friday to Sunday.