Food & Drink Business Podcast Ep21: Thinking inside the box with John O'Connor, Goodradigbee Distillers
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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Food & Drink Business delivers the industry’s most in-depth news and editorial coverage of Australia’s food and beverage sector. The Food & Drink Business podcast is one part of our multi-media platform, which provides: the latest news; expert opinion and business advice; insightful reports on industry issues and trends; new products; the latest research and technology developments; and regulatory updates. Tune in for entertaining and informative interviews from industry leaders, change drivers and experts across all aspects of the country’s leading manufacturing sector.
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MC: Grant McHerron
Host: Kim Berry
Producer: Steve Visscher
Food & Drink Business - © 2021
