The Alembics Team
Jill is a craft distiller who has worked closely with aromatics and herbs for over two decades. In more recent years, Jill has applied her extensive knowledge of aromatherapy and plant science to botanical distillation and aromatic blending. Jill now teaches and consults on all aspects of distillation, fragrance and natural flavour advancing ideas and products that can be utilized across a range of industries: spirits, perfumery, cosmetics and plant medicines.
Jess works with Jill as a brand writer and content producer, and also assists with concept development and research. She has a BA/LLB from Otago University and background in writing, having previously worked in publishing and media. Jess is currently project managing the creation of The Alembics Lab, our online learning platform (launching soon). She also makes her own gin, and has developed an excellent palate, which Jill often puts to use as a second opinion when blending.
Bonnie assists Jill in teaching workshops. Her interest in distillation was ignited when working at Lark Distillery in Hobart, Tasmania, described as the first (legal) craft distillery in Australia since the age of whalers, sealers and scallywags. But she has been drawn to plants her whole life, which led her to spend time in the wilderness of Alaska before her work at Alembics. Bonnie’s interest in aromatic distillation is centered on what plants can teach us about our own wellbeing, and that of our planet.
Fernando works with us on product development for aromatic spirits and zero ABV drinks. He brings more than 20 years’ experience working in gastronomy and a fascination for flavour and mixology. Fernando’s obsession with exploring flavour combinations has driven to discover new ingredients, techniques, and traditions all around the world – from South America and Europe to New Zealand, as well both Antarctic and Arctic expeditions.
Adam is an experienced brewer and developed a line of award-winning craft beer. Through that experience, he developed an intimate relationship with yeast which led him into spirit distillation. Jill and Adam developed the Grain to Glass workshop. Adam is available to consult and design mashes and processes from Grain to Glass.