Red Dirt Distillery – Sustainable Stories

 In Collaboration, Sustainable Stories

Sustainable Stories No 14. David Scott – Red Dirt Distillery.

At Fish & Co we are dedicated to sustainability not only for seafood but also in business. We thought it would be interesting to share a little background on our sustainable partners so you could get to know a little more about the people and their businesses that makes it all possible for us to deliver our delicious sustainable experience here at Fish & Co.
We would love to hear what you think or on ways we can improve on connecting sustainable stories?

Your Name David Scott

Where do you live?

Currently we live in beautiful Dorrigo, NSW, on the plateau behind Coffs Harbour. However, by the end of 2016 we will be moving to Glen Innes, on the New England Tablelands.

Tell us a bit about yourself:

Born and raised into a long time rural family, I studied at University of New England, Armidale and then worked in agricultural research in Tasmania before returning to the mainland. My wife and I ran an organic wholefood business in Bellingen for several years before moving to Dorrigo. We have two gorgeous daughters and five beautiful grandkids.

Tell us about your business:

We are a unique and specialty business on the Dorrigo Plateau… and is what is referred these days as an ‘anchor’ business… one that people will travel to for greater than an hour and is a destination in itself. We manufacture a range of vodka, gins and Italian style sweet liqueurs using local and regional fruit, vegetables and herbs. We grow some of the fruit and most of the herbs ourselves and source other raw materials from passionate local farmers. EVERYTHING we do is handcrafted and manufactured on site in small batches from must preparation, fermentation, distillation, analysis and bottling and labeling.

What are your longer term goals for the business?

One of the reasons for our move to Glen Innes is to expand the business. To do this we need larger premises. But, we are very aware that we don’t lose sight of our ideals in the production of unique products which provide different and exciting experiences for our customers. We are hoping to be able to grow, on our own property, potatoes and other crops to ‘feed’ our fermenters! We are adamant that we shall not become a part of the ‘MacDonaldisation’ of the food and beverage industry where every experience is the same.

Who are your customers?

Our customers are those who wish to have a quality experience who appreciate the time and effort necessary to produce a handcrafted and unique product, from both our perspective as the manufacturers but also from the perspective of our suppliers.

What does ʻsustainabilityʼ mean to your business?

The ability to be able to produce a value added product which is as at a balance of the social, economic and environmental factors for our long term needs without compromising the needs of the future. Ok, this is text book stuff, but this is how we aim to benefit ourselves and our suppliers. For example, we pay our raw ingredient suppliers full retail price so they also are benefiting from their hard work and sustainable practices.

What is your businesses biggest achievement?

Able to immediately utilise research and development in the creation of a premium product in a timely way. For example, we are able to manufacture some of our liqueurs such as Nocino (green walnut liqueur) more easily and more efficiently than traditional methods.

If you could chose, what would be your last meal and with who (dead or alive)?

I would gather my Nanna, my mother, my soulmate (wife) and my beautiful daughters. The meal would be prepared by mum from the veges from her garden and the rainbow trout would have been coaxed from the headwaters of the Wellingrove Creek (near Glen Innes), dessert?… why wild blackberry pie served with our own cream, of course with a glass of Nocino.

Any additional comments?

Your Website:

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