The GoodBar: Goodradigbee Distillery launches in Brookvale

Bringing something different to Brookvale’s Arts District, Goodradigbee Distillers have officially opened the doors to their distillery bar, The GoodBar, and their cellar door at 41 Orchard Rd.

The distillery opening shares with consumers a glimpse into the unique process of how Goodradigbee Distillers mature their spirits. The GoodBar offers a relaxed and down-to-earth atmosphere whilst providing one-of-a-kind spirit and cocktail offerings, paired with exciting menu options from head chef, Rob Phillips (former Group Executive Chef for The Cumberland, Donny’s and Insitu bars; chef at Garfish and leading international hotels). 

Goodradigbee Distillers is built on Australian purity and local ingredients. Their spirits are anything but conventional. Rather than maturing spirits in French or American oak barrels like the traditional Scotch whisky production methodology, Goodradigbee Distillers uses accelerated maturation cubes built from Australian hardwoods to produce a truly unique Australian spirit. In the process, they have created a completely new spirits category. The distilling method includes a much higher wood-to-liquid volume than spirit matured over years in an oak barrel. More flavour and the colour of a 10-year-old single malt whisky is achieved in months, with a complex and sweet flavour.  

The portfolio also spans wood-infused gins including the Goodradigbee Sweetwater Gin, a native botanical gin like Freshwater Gin and the complex pink Blush Gin. The hardwood influence continues with their Grey Gum Vodka, aged in Grey Ironbark and then double distilled. Goodradigbee Distillers’ gins use indigenous bush ingredients including native juniper, kakadu and Davidson plums, quandong, muntries, native currents, and finger limes, sourced by 100% Aboriginal owned social enterprises, Bush to Bowl, Something Wild, Warndu and Australian Natif.

Partnering with Ngunnawal people to bring the Goodradigbee Distillers’ story to all Australians, the distillery’s name means ‘water running over rocks’ and draws inspiration from the idyllic Goodradigbee River, which winds its way through the Snowy Mountains. It rises from aquifers deep below Mount Morgan and is fed further by the pure snow melt from Kosciuszko National Park. Australia’s hardwoods are born of this unique, pristine environment. All these elements come together to make something different and truly special for Goodradigbee Distillers.  

Founder of Goodradigbee Distillery John O’Connor says, “We can’t wait to officially open our doors from October 12th and host patrons in our unique distillery in Brookvale, a burgeoning hub in Sydney for breweries and distilleries. Goodradigbee Distillers is built on Indigenous Australian soil and the native Australian ingredients and flavours are evident throughout our entire distillery, it’s something we highly regard and will remain a core focus, from the cubes we mature our spirits in, to the bush ingredients within our cocktails and menu offerings.”