in the making
A bit about us
G'day, kia ora and bonjour! Welcome to No.8 Distillery.
The still sits in the window at the Dog with Two Tails in sunny Dunedin. Our processes – drying botanicals that we've foraged, macerating, distilling, mixology – is all on display. This is part of our goal to demystify the art of distilling and make it more accessible to the good and gorgeous people of Dunners.
We also have a refill & bottle swap system.
It's a wee bit like: save the planet, drink No.8
No.8 Distillery comes from the need to get things done with what we had to hand while setting up and installing our distillery during the April 2020 lockdown. Our still is a beautiful Franken-machine named "Therese" with all sorts of parts thrown together and reconfigurable (yes, we both played a lot with lego when we were kids). We’ve ended up with a unique still that can do more than most stills her size.
The No.8 attitude carries on in the way that we’ll experiment with different and unconventional ways of extraction to see what we get. Julien also created our first gin - the Horopito Fire Gin with 8 main ingredients.
Julien is the mad guru behind the spirits. He is the distillation of three generations of distillation. Julien’s family come from Deauville - Normandy - France and have distilled Calvados, an apple liquor and speciality of the region, since 1910. Julien is following a proud family tradition and we have named the still Thérèse in honour of his grand-mère.
Julien has also worked as a chef and pastry chef for 18 years, including working as senior sous chef and head pastry chef at Michelin starred restaurant and 5 stars hotel.
For Julien, different spirits suit different moods. He crafts spirits to be full of flavour and to appeal to different states of mind. The Horopito Gin works well when you’re feeling extroverted and the Hibiscus Gin is the one to give you a hug.
Michael is the converted disciple to Julien’s teachings. Being teetotal is an unusual beginning for a distiller, but with his background in science, speciality coffee and chocolate, distilling, and Julien’s infectious enthusiasm, was too fascinating to ignore.
Michael started the first third-wave roasteries in Scotland and Malaysia under the Artisan Roast brand and also Seniman Kakao - a speciality chocolate factory in Malaysia. What unites these with distilling is a pursuit of quality and a passion for flavours.
For Michael, a plant-devouring vegetarian, the world is full of wonderful flavours and the challenge is how to capture those flavours and get them into the bottle.