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 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.
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.
Ben provides the practical and technical support in the Alembics team, and also handles sales. He’s currently honing his distillation skills and technical understanding of both traditional alembic stills, and modern distillation set-ups. His special area of interest is whisky and bourbon, and he blends a great Chypre-style perfume. Together, Adam Sparks and Ben present our Grain to Glass workshop, and he’s part of the team conducting workshops alongside Jill.
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.