Food & Drink Business editor Kim Berry talks to John O'Connor, founder of Goodradigbee Distillers about his journey into the world of distilling spirits and what happens when you age them in Australian hardwoods.

We start by discovering how John went from running his own advertising agency and working with some of the world’s leading alcohol brands, to being the unpaid intern and learning the art of whisky making. John talks about the inspiration that lead him to aging a single malt spirit in different Australian hardwoods and the challenges in making it a reality.

Unlike traditional aging in barrels, John has developed wooden cubes that make good use of space and are visually appealing. John steps us through his research into making cubes out of various hardwoods that didn't leak or split, the end result that is used for aging and the continuous improvement process he applies to all that he does.

John compares buying spirits to distilling them, his small batch production and how you scale without losing quality. We look at distribution, export goals, and differentiating the product for different market segments.

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The Food & Drink Business Podcast is produced by Southern Skies Media on behalf of Food & Drink Business, owned and published by Yaffa Media.

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MC: Grant McHerron

Host: Kim Berry

Producer: Steve Visscher

Food & Drink Business - © 2021