A bartender turned gin distiller made for the perfect career segue for Tim Stones who moved to Australia from London and now works as Head Distiller at Hickson House Distilling Co. at The Rocks in Sydney.
He has just crafted the Oyster Shell Gin, where discarded oyster shells are infused in gin so you can make the perfect salty shucked martini.
Tim Stones spoke to The Write Drop for our At The Bar series.
MY CITY
Sydney. I moved here from London originally and love the beaches and outdoor lifestyle.
FAVOURITE FOOD MEMORY
My first oyster at age 11 on a boat on Lake Knysna in South Africa would be high on the list.
FAVOURITE BAR
As a former Global Brand Ambassador for Beefeater Gin, I had a few, but martinis at Happiness Forgets in London was a place I would always return to. It was nothing fancy, just a basement bar with amazing drinks and hospitality.
DRINK THAT DESCRIBES YOU
It definitely doesn’t describe me, but I was always known as a martini drinker. It’s a clean, elegant drink that is simple to make, but hard to get right.
BEST HANGOVER CURE
A swim in the ocean preceded and followed by coffee.
BEST BAR IN THE WORLD
I’ve been very lucky to visit some of the world’s finest bars over the years, but it was always the unexpected ones that stood out for me. One was the sadly now defunct Sling In, Finland. It was a heavy metal bar that specialised in blended cocktails and was situated on a mezzanine above a Chinese food court in a mall in central Helsinki. It was always a must-visit.
FAVOURITE WINE
A bottle of 1996 Dom Perignon paired with cold barbecued sausages with my family after the guests had left on my father’s 50th birthday
FAVOURITE WINERY
I’m a massive fan of Vinden Wines in the Hunter Valley. Angus is an incredibly talented wine-maker producing some classic Australian wines and some interesting takes on Old-World styles.
NEXT DESTINATION
Back to the UK to visit family and maybe a couple of cosy country pubs
TELL US ABOUT THE MAKING OF OYSTER SHELL GIN
Being based in the Rocks and almost on the waterline of Sydney Harbour, doing something with Sydney rock oysters seemed like an obvious choice. It gives the gin a great sense of location. As with every gin we make, it works perfectly in a martini. The clean nature of a martini allows the subtle flavours to be showcased.
TELL US ABOUT THE PROCESS
We use some left-over shells from our bar and from our oyster supplier, East 33. They are a co-operative of a number of multi-generational oyster farmers all along the NSW coast. The shells are crushed and put directly in the still with the other botanicals. The shells give the gin a soft minerality and mouthfeel.
