Deon's interest in distilling first piqued after becoming disillusioned with the corporate world and an inspiring conversation with a Tasmanian micro distiller while at a friend's bar in Marrickville (Where's Nick).

The only way Deon would take the leap and start his own distillery would be if there were a way to make a meaningful difference for climate change and the oceans. As an ocean lover and surfer, it only made sense. Be the difference you want to see.

Two factors contributed to Deon's sustainable journey into distilling. First, he watched a documentary about Food Waste in Australia, where tons and tons of bananas were discarded because of their size or shape (War on Waste by ABC). Then, he saw another documentary about Ugandans making gin from Bananas. That's where Deon saw a fantastic idea to re-use unsold food that's still fresh. Using unsold food turns into a unique product, reduces food waste and helps combat climate change simultaneously. Food waste creates methane, which is a potent greenhouse gas.

In 2019, Deon put his money where his mouth was and the process to open a distillery started. It has been a slow and long journey, but the passion for making a difference and creating delicious sprits makes it worth it. Discover the sustainable spirit and get on board with what we are creating.