From Chef to Distiller

Before becoming a distiller and co-founding Reed & Co, Hamish Nugent worked as a chef. This background helps explain why the distillery’s spirits stand out as truly unique.

The Origins of Reed & Co

Reed & Co was launched in 2016 as an offshoot of the popular restaurant Tani Eat & Drink, which Nugent ran alongside his wife and fellow chef, Rachel Reed. It was there that he began experimenting with distillation to enhance and manipulate food flavors.

Botanical Innovation

He soon realised that many of the wild botanicals used in their cooking could also be incorporated into gin. In 2017, the couple closed Tani Eat & Drink to fully focus on Reed & Co. Their flagship spirit, Remedy Gin, showcases wild botanicals like eucalyptus, pine, and mountain pepper, all foraged from the forests surrounding Bright.

Locally Sourced Excellence

Additional ingredients such as apples, citrus, green tea, and honey are carefully sourced from local producers. The distillery also houses an experimental Spirit Lab, dedicated to one-off creations and test batches.

Creativity Through Crisis

In 2020, Spirit Lab released its first grape-based spirits—Mistelle 2020 and Gin & Juice—made from smoke-tainted grapes damaged by that summer’s devastating bushfires and unsuitable for fermentation. This innovative approach is part of what makes Remedy’s spirits so compelling and unique.

A Destination Worth Visiting

Reed & Co’s bottle shop is open daily, while the bar and distillery welcome visitors from Friday to Sunday.