A decade of distilling
In may 2026, we celebrate 10 years since the release of our first gin - rsb (remedy Small Batch) - and 10 years of reed & co. distillery.
join us for a trip down memory lane...
FROM TANI TO THE STILL
Before Reed & Co. Distillery, we were chefs Hamish and Rachel from Tani Eat & Drink - our award-winning Bright restaurant. With a passion for exploring flavour beyond food, we installed our first copper still, Molly, in the restaurant and began distilling with the same native and local botanicals we used in the kitchen. That first spirit became RSB (Remedy Small Batch) — one of Australia’s early native bush gins, and the beginning of everything that followed.
A GIN THAT TASTED LIKE HOME
Remedy was made to taste like here: the High Country, the valley, the bush, and the fresh Alpine air and water. Made with native High Country botanicals, Remedy brought eucalyptus, pine, mountain pepper and native citrus into the glass, creating a bold, rounded Australian dry gin with a distinctly local accent.
SMALL BATCH, BIG SHIFT
What started as an experiment became a big moment in our lives. With a thriving restaurant and a baby on the way, we decided to change course and, in 2017, we closed down Tani and moved around the corner into an old mechanic's shed on Wills Street, Bright. Along with our friends at Sixpence Coffee, we turned it into a dual-use space, and the new home of Reed & Co. Distillery.
The move gave Remedy room to grow - and gave us a place where people could taste the gin at the source, meet the makers, and have a truly unique local experience.
REMEDY'S REPUTATION
Remedy quickly built a following. Reviewers picked up on what we were trying to do: a spirit that was generous, aromatic and unmistakably Australian. Delicious wrote that Remedy alone was reason enough to visit Bright, others called it "one of the most powerful gin bouquets of the year", and Essentials described it as "a powerhouse of botanicals".
10 YEARS OF REMEDY
Ten years on, Remedy remains our original spirit and our clearest statement of who we are. It still carries the things that mattered at the beginning: local landscape, careful making, native botanicals, and the belief that a good drink should tell you where it comes from. From that first batch at Tani to the distillery we are today, Remedy has been our north star.
10 YEARS OF REED & CO.
2016
We installed Molly - our first copper still - at our restaurant, Tani, in Bright
2017
We moved Molly into her new home - an old mechanic's shop at 15 Wills Street.
2018
We started experimenting with Japanese Koji, Leading us down a rabbit hole.
2022
We released Koji-based Rice Shochu - the flagship of our Koji Spirits range.
2016
We released our first gin: RSB - Remedy Small Batch; an Australian native bush gin.
2018
RSB became Remedy Gin - a pioneering Australian bush gin - and our flagship product.
2020
Born from a bushfire, our first grape-based spirits are released by our Spirit Lab label.
2023
Our NEO Yuzu Gin was named Australia's Best New World Gin - a title it's held ever since.
2016/17
We kept experimenting in the distillery - and started work on an important new project!
TBC
New products joined the R&Co. lineup, including our NEO Yuzu Gin, made with local yuzu fruit.
2021
After 3 years of R&D, we released Yuzushu - our first Shochu-based spirit.
2024
Our Yuzu Chuhai was named Australia's Best Ready-To-Serve Cocktail in 2024 & 2025.
2017
With a baby on the way, we shut Tani's doors and opened Reed & Co Distillery in Bright!
TBC
Remedy, called "a work of art" by reviewers, got a glow up with a special new design.
2021
We launched a pop-up, Koji Bird, during COVID, which became our permanent restaurant.
2025
Koji Spirits, Australia's first Shochu, was rebranded and relaunched.