OUR PROCESS
At Woodward Street Distilling Company, every drop of our spirits is crafted with care, precision, and a passion for quality. From locally-sourced botanicals to small-batch distillation, our process blends traditional techniques with modern innovation to create spirits that are uniquely bold & balanced.
OUR PROCESS
SUSTAINABILITY IN THE DISTILLERY
We are committed to sustainable practices that respect the environment and support our community. From eco-friendly local packaging to energy-efficient production methods, we strive to minimise our impact on the planet where we can while creating products that stand the test of time in the global market with innovation core to our approach.
BOTANICALS
Over 60% of the botanicals used in our spirits are locally sourced. We’ve built strong relationships with passionate growers and producers because the closer we are to the source, the better we understand and respect every ingredient that goes into our craft.
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Less is more. We can use fewer botanicals overall with our deep understanding of flavour and how to get the most out of it, whether that’s through thoughtful treatment of our ingredients from the get-go, sourcing the best, dialled-in maceration, or the refined way in which we distil.
MINIMISING WASTE
Citrus. We use both whole fresh and whole freeze-dried citrus to ensure there is no waste. We want all of the flavour from fresh, pith and skin, but we also want it to taste as fresh and juicy as possible. This, combined with our distillation techniques ensure we create an incredibly well balanced depth of field in our citrus flavour profile.
Head and Tales. Our head and tales (unwanted compounds from the first & last parts of distillation run) are all rectified and added back into our macerations over time to ensure we are keeping our drains clean and our wallets fuller.
Botanical Draff. Our spent botanicals are donated to local community gardens making for perfect compost & worm feed.
Electric Still. Our Still is directly headed with an electric coil, meaning not only can we distill faster and softer, but we can also operate much more effectively consumption wise.
MIKEY BALL -
HEAD DISTILLER
Mikey Ball is a hospitality professional with over 15 years of international experience, most notably as Head Bartender at the award-winning and critically acclaimed Dandelyan bar in London. His extensive background has given him a deep understanding of spirit production science, a refined palate for flavour, and a comprehensive grasp of product development from R&D through to global launches.
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Highly skilled in a wide range of distillation techniques, Mikey brings expertise, sophistication, and innovation to the Woodward St Distilling team. His focus on consistent production methods, the use of local ingredients, and pioneering techniques ensures our spirits are of the highest quality: authentic, sustainable, and distinctive.
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With a finger on the pulse of both consumer and industry trends, Mikey’s passion for craftsmanship and innovation drives everything we create.
