Our story
Meet Tim
Founder, Hidden Alley Distillery
Tim is a 26-year-old university student and master distiller from Melbourne’s hip northern suburbs. He’s studied chemistry and microbiology and is curious, precise and creative. He’ll soon complete his PhD and has bravely followed his heart by launching Hidden Alley Distillery in 2021.
Hidden Alley Distillery is a nod to Melbourne’s hidden bar scene
In the dark alleyways of Melbourne, secret venues shine lights onto the bluestone to mark their location. Leather-clad Melburnians drink mysterious cocktails until the first tram. This is Hidden Alley Gin’s native habitat.
"It all started with undrinkable red wine"
Tim’s grandfather migrated from Greece in 1954, bringing his beloved red wine recipe to Australia. The recipe degenerated over time and became a horrible concoction consumed while still fermenting until Papou was the only person filling his glass at family dinners.
The baton is reluctantly handed over
Tim’s grandfather migrated from Greece in 1954, bringing his beloved red wine recipe to Australia. The recipe degenerated over time and became a horrible concoction consumed while still fermenting until Papou was the only person filling his glass at family dinners.
The scientist intervenes
By the age of fourteen, Tim’s creative passion and determination to succeed saw him research and introduce malolactic fermentation into the family’s wine-making technique. Finally, success. The family toasted the young winemaker's prowess and requested the latest vintage.
The love affair continues
As he reached the legal drinking age, Tim and his friends frequented trendy craft beer pubs, sparking an interest in homebrew. He combined university science studies with craft beer experimentation, carefully selecting and hand mashing the malted barley and wheat and tending his brews. He ended up with eight beer varieties on tap to share with friends.
Hidden Alley was born
During his studies, Tim learned a thousand-year-old chemical purification technique, and he became fascinated by the science of distilling. He could now see his future. There was a way to combine his greatest passions of science, making and bringing people together, by starting his own micro-distillery.
Refining the recipes
Tim built his own still and methodically experimented until he created an exquisite base spirit from scratch. He painstakingly added one ingredient at a time, fermenting each batch for weeks, distilling for days, then sending most straight to the bin (including an ill-fated tomato sauce number). The winning botanicals were kale for earthy notes and raw sugar for caramel overtones. The final recipes include notes of juniper berries, coriander, citrus, stone fruits, orris root and angelica root. Each ingredient is carefully sourced and precisely measured to get the flavours just right for a perfectly balanced drink.
The future is bright, just like Hidden Alley Gin
Australians are embracing gin in record numbers and happily, the love of local sourcing is rising. People seek quality over quantity, and Hidden Alley is happy to oblige. They plan to expand their range of spirits and share their bespoke products in their own secret cocktail lounge in Melbourne’s hidden alleys. Watch this space.
