Every day Lone Pine Koala Sanctuary harvests around half a tonne of eucalyptus leaves to feed more than 100 koalas. But with their famously selective appetites, only a portion is eaten. Ginn Lai saw an opportunity to give those discarded leaves a new life.

“[Koalas] are really fussy eaters,” Lai says. “What they don’t eat goes into skip bins. Three days later it’s not fresh enough and they don’t want to eat it, so it gets mulched and put into gardens as landscaping.”

Initially, Lai thought about steam distilling the leaves to extract essential oils and hydrosols for soaps and candles. But after discussing the idea with Hisatake Kamori, whose family owns Lone Pine, the concept grew.

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“Hisatake said, ‘I’m really interested in doing a Japanese restaurant,’” Lai says. “This [space] came on the radar and it used to be a distillery. We thought making spirits – as well as essential oils – sounded like a lot more fun.”

The result is By Artisans, a sleek bar and distillery that opened today. While the Japanese restaurant will eventually open next door, the team has completely transformed the distillery space. Co-founder and designer Alexander Lotersztain, of design studio Derlot, has created a bright, textured interior featuring plenty of white elements, stainless steel and lush greenery. The space feels more like a serene spa retreat than a typical industrial-style distillery.

“We’re challenging all the preconceptions of a distillery,” Lotersztain says. “We wanted to create a place that is very welcoming, and inspired by botanicals, natural elements and sustainability.”

At the heart of the space is the bar, while a retail section opposite offers small-batch products from local designers and artists, distillery merchandise and a striking wall of bottles. Besides the bar stands a custom-designed column still. It was created by co-founder and master distiller Alex Bell (of Milton Rum Distillery), who’s designed 18 stills over his career. But this one was special.

“Originally, it started off with [the question], ‘Can you use the same still for both spirits and essential oils?’ The answer is yes,” Bell says. “The still looks fairly similar [to others], but it’s a lot more complex than a regular pot still that you find in other distilleries. That’s because it’s a continuous still. We can do multiple batches at the same time.”

The first major release is By Artisan’s signature gin – a London dry-style gin with a distinct Australian sub-tropical twist. “It goes well in a Tom Collins and a Martini,” Bell says. Eventually, he plans to expand the range to include white rum, dark rum, whisky, and an agave spirit.

Bell also curated the cocktail menu, which showcases the house spirits in inventive ways. Highlights include The Westender, a Moscow Mule-inspired cocktail made with signature gin, house-made elderflower syrup, Strangelove hot ginger beer, cucumber, lime and mint. There’s also the cheekily named Keep It Simple, a clarified Pina Colada featuring By Artisans Platino cane spirit, coconut cream, lime, pineapple juice and house-made falernum (a sweet liqueur).

There are also tinned beers from Range Brewing, wines from Witches Falls, and coffee from Industry Beans (served from 10am). The food menu is straightforward for now, with a selection of cheese and charcuterie available.

Looking ahead, the team plans to launch workshops in the new year, where guests can blend their own gin, and make candles and soap using eucalyptus essential oils. The space will also be available for private events.

By Artisans
99 Jane Street, West End
No phone

Hours
Thu to Sat 10am–10pm
Sun 10am–5pm

byartisans.com.au/