At The Bar with Distillery Botanica’s Master Distiller Philip Moore

Global award-winning Distillery Botanica is helmed by master distiller and herbalist Philip Moore; who is immersed in the world of gin making; but spent the last 20 years in a nursery growing herbs.

In 2007, Moore purchased a tiny still and the rest is a journey he’s happily on; what’s more, he gets to bring his breadth of herb and plant knowledge to the distilling process – making gin that puts him in a league of his own – extracting pure aromas of rose, chamomile and murraya flowers that make the bottle all the more special to taste.

Philip Moore spoke to us for our At The Bar series. He shares some wonderful tips when visiting Italy, some great Australian wineries worth checking out and talks about what’s in store for Distillery Botanica in 2025.

MY CITY

I’ve lived on the Central Coast for 30 years. In Erina, I like the illusion of being in the bush but also a few minutes from the beach. And we’re only an hour or so from Sydney CBD. It’s also tranquil, especially here in the Distillery garden, where we are surrounded by botanical gardens and towering bushland.

FAVOURITE FOOD MEMORY

Eating garlic prawns in Madrid with a vermouth. I can’t remember the name of the restaurant but I remember how much I enjoyed it. I used to eat garlic prawns as an entree when there were lots of Spanish restaurants in Sydney, and it’s still one of my favourite meals.

FAVOURITE BAR

Distillery Botanica, of course, for the best gin in Australia. When I’m down in Sydney, I like Maybe Sammy for a superb cocktail.

Distillery Botanica Gardens

DRINK THAT DESCRIBES YOU

The Jungle Bird – I’ve made it with rum, tequila and our Pearl Crush gin. It’s a marvellous drink with sweet, bitter, salt and acid flavours and when you put it all together, it’s perfectly balanced, with a long lasting after taste. I’m not sure that describes me but it has been my favourite tipple lately.

BEST HANGOVER CURE

I enjoy a drink but don’t often get drunk so I rarely get a hangover but if I’ve had a few drinks, I have a good gulp of water before bed and then some more water with vitamins and a glass of soy milk the next day. A Ukrainian once told me he has salami when drinking and he could drink all night. Protein, especially with some fat in it, can balance out the sugar and carbs in alcohol. That’s why cheese and wine is such a good combination. If you don’t want to get a headache, try pairing your next drink with some protein and fat.

BEST INTERSTATE BAR 

 The bar at Crowne Plaza Terrigal is a lovely place to have a sundowner or night cap. They make great quality drinks with a view over Terrigal beach. It used to be called Lord Ashley Bar, now it’s Meribella Restaurant and Bar

A HOT TIP FOR AN OVERSEAS BAR 

I’m just back from Italy and had plenty of Amaro in bars across Florence and Venice. There is a plethora of styles and flavours available in Italian bars. I used to make a coffee amaro for Mr Black, so it’s something I am familiar with and enjoyed consuming after meals. Explore Amaro when in Italy!

FAVOURITE WINE 

I’m a big fan of Vasse Felix’s Cabernet Sauvignon. I love the winery, it’s in a beautiful location in the Margaret River and they make excellent wine. I also enjoy having a few glasses of Bollinger with my brother.

FAVOURITE WINERY 

I love Leeuwin Estate. I have fond memories of sitting on the terrace looking out at the natural amphitheatre surrounding it. In Tasmania, I also enjoyed dining at Strathlynn Restaurant, which is also home to Ninth Island’s cellar door. It has a great vantage spot at the top of a slope on a wide section of the Tamar River. It was autumn at the time, and the grapes were yellow and orange and looked so picturesque angling down to the water.  On a recent visit to Florence, I did a winery farm tour and tasting at Dalle Nostre Mani (From Our Hands) in the Tuscan countryside. As part of the tour we made our own pasta and ate it for lunch with some of their organic wine. It was a fantastic experience.

NEXT DESTINATION 

 I just got back from a Christmas break in Italy and really enjoyed dining at Brunelleschi Hotel in Florence for Christmas lunch with my family. The service was immaculate, I like the minimalist, elegant décor and it was special being there with my family. All the small plates were delicious but the raspberry dessert was particularly memorable and we treated ourselves to some Brunello.

Tell us about Distillery Botanica’s newest Moore’s Gin and what makes it stand out?

A good gin has a juniper flavour but also a balance of other flavours. You need good quality juniper to make a good G&T. But you can also pick one of four types of flavours – spicy, herbal, citrus or floral – for a subtle addition, that doesn’t interfere with the juniper flavour. Moore’s gins all have an obvious juniper flavour and a good balance between other flavours, and no nasty overly bitter after taste. You want a smooth, flawless, finish for a gin. Our gins are all clean and flawless, with lots of flavours perfectly integrated with each other.

What’s your next distillery move?

After creating a Pearl Crush gin with Broken Bay Pearl Farm’s Akoya pearls and a summer special Tayberry liqueur, we’ve always got something exciting in the pipeline – watch this space.

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