Brogan’s Way: a new distillery opens in Richmond

A new distillery called Brogan’s Way has opened on North Street in the Melbourne suburb of Richmond.

Led by Brogan Carr and her father Simon (pictured above), the distillery is now open to the public with the launch of three distinctive gins – all showcasing unique Australian botanicals.

‘Everyday Salvation’ (an Australian Dry Gin in style) is described as juniper forward and a “modern, versatile gin”, showcasing organic white grapefruit peel, Australian cinnamon myrtle and native pepper berries.

‘Evening Light’ (Australian New Age Gin) is aimed at “those who say they don’t like gin” and is fresh, fruity and zesty – featuring unique botanicals such as fresh mangoes and raspberries, organic white grapefruit juice, warm cassia and river mint.

Finally, ‘Royal Blood’ (Navy Strength Gin) is on the more savoury side of the equation, displaying a lingering cardamom heat, rosemary and bay leaf seasoned with Australian sea parsley, saltbush and roasted wattle seed.

Brogan's Way
Brogan’s Way ‘Evening Light’ 


The distillery was born when the eponymous Brogan – a qualified medical laboratory scientist – realised that gin distilling offered her more of a creative outlet than the lab. Now a qualified distiller, this scientific precision – but with a flavoursome twist – is reflected in the gins Brogan has created.

“Distilling has brought a new perspective to what I love about science,” says Brogan. “It brings a refined twist to the old ways… and is a lot more enjoyable. Distilling allows me to bring all my different ideas to life and create gins across the full sensory experience.”

At Brogan’s Way Distillery, guests can try the range of gins straight, in a tasting flight, or in cocktails specially created by Brogan in collaboration with Shaun Byrne (Gin Palace, Maidenii Vermouth). Classic G&T’s are also available, with tonics from CAPI and Strangelove matched to each of the gins.

Visitors to the distillery will be able to enjoy antipasto, charcuterie and a number of grazing plates – with ingredients sourced locally, wherever possible – including pickles made by Collingwood Farm Café using the distillery’s spent botanicals.

Over three years in the making, Brogan’s Way is open to the public on Friday nights, Saturday nights and Sunday afternoons. All the gins are made onsite and Brogan has also created all other bitters, aperitifs and digestives used in the Brogan’s Way cocktails.

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