At Winston Quinn, every bottle begins long before it is sealed and labelled. Behind the scenes, it is shaped by the people working hands on in the distillery every day. Tristan is our Assistant Distiller, playing a key role in small batch production, experimentation, and refining the details that define our gin. From early mornings in the distillery to the final stages of production, he works closely with our team to bring each gin to life. We sat down with Tristan to talk craft, process, and life inside the distillery.
What first sparked your interest in distilling, and how did that journey lead to Winston Quinn?
I was 18 when I first started collecting alcohol and the more I collected naturally the more I learnt. That interest grew when my parents pushed me into the WSET courses which helped me land roles like a brand ambassador for Diageo for a Limited Edition Jack Daniels release and some experience running tastings for Republic of Fremantle and McRoberts distillery. Moving back to Brisbane put me on a crash course with Winston Quinn as I decided I had to pursue distilling.
How would you describe your distilling philosophy, and what do you prioritise when creating a new gin?
I want to make products that feel unique. I think there is so much room to create unique products. My goal is to provide people with a drinking experience that feels unique to the Winston Quinn brand. That is why my philosophy is accuracy to flavour and I hope to further explore unique flavour combinations.
Winston Quinn is known for using real Queensland fruit and botanicals. Why is sourcing and ingredient quality so important to you?
Civic pride. As Australians, we are resilient and harbour great care for our country, none more so than our farmers. I choose to honour that hard work and love by showcasing local produce. Ingredient quality is also far easier when you maintain strong relationships with farmers.
Can you walk us through the process of creating a Winston Quinn gin, from concept to bottling?
This is my favourite part of the job. I start with an ingredient I am interested in, then layer complementary and contrasting flavours while getting feedback from the team. This stage is pivotal as it provides direction early on. I also draw on resources like the flavour bible. Having access to thousands of hours of work by top chefs around the world has given me valuable insight and inspiration.
Each gin in the range has its own personality. Which product was the most challenging to perfect, and why?
They can all be challenging in different ways. Issues like louching, where heavy oils separate when water is added and cause cloudiness, can be tricky. Our colour changing blue gin was the most challenging due to the number of variables that affect consistency between batches.
How do you balance tradition with creativity when developing new flavours?
It depends on the style of gin. With a London dry, tradition sets firm boundaries. With new world or contemporary styles, there is far more room to explore and push flavour in new directions.
Are there any flavours, techniques, or experiments that didn’t make it into the final range but taught you something valuable?
There have been many. On a shelf at the distillery there are around 60 flavours I have worked with. Cherries are notoriously difficult to extract properly. Cherry flavoured alcohol often turns medicinal or maraschino. I have not cracked it yet, but it is coming.
What do you think truly sets Winston Quinn apart from other Australian gins on the market?
We are a small, like minded team with a shared passion for growth. That alignment allows us to be innovative and intentional in everything we do. Everyone is invested in the betterment of Winston Quinn.
How do you personally like to enjoy Winston Quinn gin, and do you have a go to serve or cocktail?
This changes often, but right now it is a double denim gin and tonic by the pool. A tropical trim and soda is a close second.
Looking ahead, what excites you most about the future of Winston Quinn and the direction of the distillery?
The room for growth. Even in the short time I have been here we have expanded the team and released new products. Whatever the future holds, I will be there leaving my mark and making exceptional spirits.
Luke Maugeri
7th January 2026
