Anyone who starts their own business is brave. It’s a prerequisite, especially if your business is doing something that’s rarely been tried before. Distiller Sacha La Forgia of Adelaide Hills Distillery is successfully pushing boundaries, and the business is being recognised for it too.
From humble beginnings, as a child home-brewing beer, cider and pretty much anything else that could be brewed, Sacha decided to set up his own distilling company in 2014. Like many first-time business owners, his learning curve was steep and yet his successes have been great, as earlier this year he was awarded the acclaim of best distiller in the world.
In this episode 210 of Be The Drop, Sacha reflects on his journey from start up in 2014 to receiving the prestigious award of world’s best distiller 2020. Sacha shares his biggest challenges and also his top tips for running a successful food and beverage business.
“One day I put a photo on Facebook and said ‘I’m a distiller now!’ You just have to back yourself and do it.”
In this episode with Adelaide Hills Distillery, you will learn:
- Sacha’s journey, from home brewing to grappa seasons in Italy to starting the Adelaide Hills Distillery
- Some of Sacha’s biggest challenges starting a business
- His biggest learnings in food and beverage business
- All about his collaboration with the Hills Cider Co and Lot 100
- The importance of word of mouth in the Adelaide F&B scene
- What it was like to win Distillery of the Year at the international awards in London
- A little bit about the history of gin and Australia’s role in its future
“The Australian gin industry is in its infancy. It’s exciting to produce flavours of gin that the world has never seen.”
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