This month marks the official opening of our distillery venue, The GoodBar, and our Cellar Door at our home base in the Brookvale Arts District in Sydney.
Thank you to our team, partners, friends, and family of Goodradigbee Distillers, who have played their part in bringing the business to life.
Located in Brookvale, the new venue offers a relaxed and down-to-earth atmosphere whilst still providing one-of-a-kind spirit and cocktail offerings, paired with exciting menu options from head chef, Rob Phillips (former Group Executive Chef for a range of Sydney bars, The Cumberland, Donny’s and Insitu; chef at Garfish and leading international hotels).
Meet our Founder and CEO, John O’Connor, and here more about the Goodradigbee journey to date.
What was the spark of the idea for Goodradigbee Distillers?
My dream was to create a spirit that’s the only one of its kind on the shelf. This burning desire began, funnily enough, while burning Australian hardwood on a campfire beside my beloved river. A large Ironbark log from the mighty Ironbark tree was placed in the flames. Then the guessing game began. Was that the aroma chocolate wafting from the flames. Another campfire, another question. On a sheep station in Leonora WA, a Jarrah log was thrown down. Was that the aroma of cinnamon or aniseed? This was revelatory – incredible aromas emerging from native trees.
How do you say the name?
It’s phonetic. Good, Ra, Dig, Bee. The name might be hard to say at first, but our spirits are much easier to drink than it is to say the name!
What’s in the name, Goodradigbee?
We’re an Australian distillery named after a very special river, a place of connection, country and celebration. We’re here to help everyone who tastes our unique spirits to feel that same connection. Goodradigbee is a very different distiller from adherents to the traditional scotch whisky production methodology. We mature spirits in Australian hardwood cubes, not French or American oak barrels and we’re establishing a completely new category – an Australian hardwood malt spirit. Using Australian hardwoods creates a unique provenance, and typically a soft, sweet, and mellow taste profile.
I learnt to fly-fish on the Goodradigbee River in the pristine Snowy Mountains wilderness. These were glorious moments that have stayed with me my whole life. The mountains on either side of the river soar into the sky, densely wooded and rugged, and thick grass plains frame the scene, making for a perfect campsite. To me, it was serene, beautiful, and exciting – and it became my happy place. That ethos is alive and well in the distillery.
Partnering with Ngunnawal people to bring the Goodradigbee Distillers’ story to all Australians, the distillery’s name means ‘water running over rocks’ and draws inspiration from the idyllic Goodradigbee River, which winds its way through the Snowy Mountains. It rises from aquifers deep below Mount Morgan and is fed further by the pure snow melt from Kosciuszko National Park. Australia’s hardwoods are born of this unique, pristine environment. All these elements come together to make something different and truly special for Goodradigbee Distillers.
Tell us about The GoodBar.
I am so excited that we have opened our bar and cellar door and we can now host patrons in our unique distillery in Brookvale, a burgeoning hub in Sydney for breweries and distilleries.
Goodradigbee Distillers is built on Indigenous Australian soil and the native Australian ingredients and flavours are evident throughout our entire distillery, it’s something we highly regard and will remain a core focus, from the cubes we mature our spirits in, to the bush ingredients within our cocktails and menu offerings. Goodradigbee Distillers is located at 41 Orchard Road, Brookvale in the Brookvale Arts District. All bar customers get $15 off a cellar door purchase. Come and say hi!
What’s your favourite drink?
For me, nothing beats a Goodradigbee Ironbark Red on ice at the end of the evening.