Behind every great craft spirit is a story of passion, persistence and a little bit of courage. For Jason and Maree Hannay, the founders of Imbibis Craft Distillery, that story began with a dream to create something uniquely Australian – and deeply personal.
Today, their boutique distillery has earned international recognition for its artisan gins and brandy, but the journey to get there has been just as rich as the spirits themselves.
Jason, your background is in winemaking. How did the journey into distilling begin?
Jason: I spent more than 20 years working in the Queensland wine industry, so fermentation and flavour were already part of my life. But I’d always had a fascination with distillation – the science and artistry of transforming raw ingredients into something complex and expressive. Eventually, that curiosity turned into a dream to craft my own spirits using local ingredients. That dream became Imbibis.
What was it like launching a distillery from scratch?
Jason: Equal parts exciting and terrifying! We officially launched in late 2019, and within months we were navigating a global pandemic. But the response from the local community was incredible. People really embraced the idea of an Ipswich-based distillery producing premium spirits, and that support kept us going in those early days.
Maree, you’ve had a very different career path. How did you become involved?
Maree: My background is actually in the corporate and legal worlds. I worked with organisations like Woolworths, BHP and MinterEllison before joining Imbibis full time. But creativity has always been important to me – I’m also a watercolour artist – so stepping into the distillery gave me a chance to bring that creative energy into the brand. These days I wear many hats: marketing, events, customer engagement… and occasionally bottle labelling and glass washing!
Your spirits have already won international awards. What makes them special?
Jason: We focus on small-batch production and high-quality local ingredients. Many of our botanicals are native Australian flavours like lemon myrtle, native pepperberry and bottlebrush. The idea is to create spirits that reflect where we live and the ingredients available around us.
What does it mean to see your work recognised on the global stage?
Maree: It’s incredibly rewarding. When we started, we simply wanted to make beautiful spirits that people would enjoy sharing with friends. To now see our gins and brandies winning medals internationally is both humbling and exciting.
And finally – what’s next for Imbibis?
Jason: We’re always experimenting. Distillation is a constant journey of discovery. Whether it’s a new botanical blend, a small-batch brandy or something entirely unexpected, we’re always looking for ways to keep the creative process alive. Stay tuned for launch of Ipswich’s very first whiskey. Coming soon.
For Jason and Maree, Imbibis isn’t just a distillery – it’s a celebration of craftsmanship, local ingredients and the simple joy of sharing a drink with good company. imbibis.com.au
