The idea for Saint Felix Distillery had been brewing for years. Initially, it was just a vision of a distillery, but my fascination with spirits, distillation, and maturation dates back to my teenage years. I dabbled in homebrewing, experimenting with a small 5L oak cask and creating some rather questionable infusions—like trying to strain out the remnants of a brown apple, cinnamon, and vanilla concoction from a bottle of rum. It was a learning experience!
In those early days, it was hard to envision how a distillery could thrive in today’s landscape. The Australian distilling industry was still emerging, and there were few distilleries in major cities, especially in Sydney. The global craft distilling movement hadn’t yet taken off, leaving little inspiration or role models to guide the way. The closest example was the story of 42 Below from New Zealand, which was the first book I delved into.
For several years, the idea of a distillery remained just that—an idea. I pursued a traditional path, completing my Commerce degree and a Master’s, before entering the corporate world as a management consultant.
While the job was fascinating and equipped me with valuable skills for launching Saint Felix, I soon realized this wasn’t my true calling. What I craved was something tangible, a chance to create something from scratch that people would enjoy. That’s when I knew it was time to turn my passion into reality and bring Saint Felix Distillery to life.
