Dan and Kristin Lemura ran a New York-style Melbourne speakeasy, The Noble Experiment, before a customer's request to bottle their barrel-aged cocktails set them on a new course. They sold the bar in 2018 and now distil on Whisky Hill Farm, 23 acres outside Bendigo run on circular lines: spent botanicals become soap, feed the goats, or return to the soil. The range keeps that bar heritage: aged bottled Negronis and Boulevardiers and a Christmas gin steeped in real pudding.
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