I studied both performance art and human biology at university. I have worked as a chef both in Australia and the UK.

My eclectic work life has taken me through fine dining, wineries, the arts, working trades and some very niche positions. Something I have picked up along the way is a bespoke approach to life. I enjoy having a hand in crafting something from beginning to end.

If I was to sum myself up in two words it would be ‘dark whimsy’.

Pioneering Australian rum and craft distilling by employing new and innovative methods. In my tenier we have released some of the oldest craft Australian rum on the market.

When I was a young, 20 year old student I needed a part time job to support myself through University. A good friend of mine was the son of a owner/distiller, so I started working in the Kimberley Rum Company tasting room on weekends. This shaped my approach to spirits from a young age. My introduction to spirits was through the craft/boutique industry. I skipped the mainstream and global brands and dived straight into the top shelf stuff. I went down the rabbit hole and haven’t come back up since.

Working for a boutique distiller means I don’t work a day of my life. I enjoy the passion and the craft. Molasses, sugar, stills and barrels are my paints, brushes and canvases. Even the hardest days are the most rewarding. I can look back on what I have accomplished and be happy. What’s more I get to share the fruits of my labour with people, and take them on a journey. Everyday in the tasting room I get to rediscover rum through someone else’s eyes.

The past 5 years of rum have seen amazing growth in how it is used and perceived.  Rum is such a varied spirit. From region to production there are so many different expressions. While rum is, and will always be, the classic cocktail spirit, we will see a move into more premium, high brow and complex spirits designed for appreciating on their own.

Patience. Becoming a distiller is a long game. It can be years, or decades while waiting to perfect your spirit and aging process. Young distillers need to allow themselves the autonomy to perfect their process before going to market. Inferior products hurts all of our reputation.

Rohan Passmore or “The Old Man” as we call him. He founded our distillery, developed our method and taught me the vast majority of what I know. He is retired now, and spends a good 6 months of the year on a yacht, fishing around the coasts of Australia. When he is home he is helping out with maintenance and support. He is getting wise in his age and is calming and reassuring when things seem to be getting overwhelming.

Mr Peter Doothey, my highschool math teacher. He instilled in me a passion for discovery. The greatest knowledge that you have is that which you discover yourself.

Jonny Van Planck from Cane Land Distilling in Louisiana.I met him recently. Very experienced and knowledgeable man. He is equal parts punk rock and zen master. We need more people like him in the industry.

We are in the midst of what we are calling the ‘Canefire World Tour’. We have visited Miami already, Hong Kong is next and somewhere in Europe. We are thinking Paris.

Continue our Spiced Rum journey. There is a wealth of untapped native Australian botanicals begging to be utilised.

Move house. I am between places at the moment, and as much as I love living at the distillery; everyone needs some down time away from work.

Don’t be shy to try new things. The global upswing in interest in distilling means there is more out there; more pushing the envelope. Steer away from what you know and order something you haven’t heard of.