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Waiheke Island, Auckland, New Zealand

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The Alembics Team

Jill Mulvaney

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.

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Jess Culpan

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 online learning platform. She also makes her own gin, and has developed an excellent palate, which Jill often puts to use as a second opinion when blending.

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Rebecca Walton

Rebecca helps manage logistics and distribution, and handles all our shop merchandising. She assists Jill in the day-to-day workings of the Alembics business, and assists with the smooth running of our operations. Rebecca’s 30 years of experience in hospitality, including as General Manager at London’s famous Villandry Grand Café has given her an excellent eye for detail. She also assists Jill in her teaching workshops, and enjoys distilling hydrosols at the Alembics Workshop – so you’ll notice how good it smells when you visit the shop.

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Fernando Gru

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 Sparks

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.

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