Lord Byron Distillery believes everyone deserves to know where their drinks come from and how they are made. They started Lord Byron Distillery in Byron Bay so they could distil artisanal spirits for the discerning consumer from ingredients sourced from their own family farm and other local growers. Produced with the dedication, care and passion of a bygone era, combining sustainability with provenance – they deliver a premium experience for them all to share and enjoy. Image Credit: Lord Byron Distillery
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We are currently rehabilitating small areas on our farm that have been taken over by Camphor Laurel, a weed that is prevalent in Byron Bay. Like many other areas in Australia, farming in Byron Bay has declined over a number of years. Removing Camphor Laurel takes time and the family is sympathetically rehabilitating small areas of the farm back to its prior agricultural productivity again. Native Botanicals as well as more traditional European and Asian botanicals such as juniper, lemon grass, kaffir lime leaves, mint, sage, rosemary, coriander seeds, cinnamon, iris and peppercorns, are being planted. The productivity and sustainability of the agricultural enterprise is being enhanced and is now closely linked to the Lord Byron Distillery delivering a uniquely Byron paddock to bottle drink.
