The Spirits Insider: The Story of Nosferatu Distillery
- Emily Sampson
- Dec 18, 2025
- 5 min read
Behind the Still: A conversation with Rory Smith, Founder of Nosferatu Distillery.
Where creativity, craft, and a touch of the theatrical meet in a glass.
Step inside Nosferatu Distillery and you immediately sense its dual nature: part laboratory, part stage. A faint citrus sweetness drifts through the air, caught between copper stills and shadows, while bottles shimmer with gothic allure. Each one hints at something more than gin, inviting a story to unfold with every pour.
For founder Rory Smith, Nosferatu began as a deliberate effort to create something distinct from other distilleries. “I’ve been in the wholesale wine and spirits business for most of my life,” he says, “but part of me always wanted to make something rather than just sell it. Gin appealed to me because it’s the wine drinker’s spirit, versatile and unrestricted.”
That balance between structure and imagination became the cornerstone of Nosferatu’s identity. Drawing on decades in the wine industry, Rory saw gin through a different lens.
“I wanted to make gins that behave like wine,” he explains. “They should have a beginning, middle, and end, and work beautifully with food.”
The distillery’s home in Brisbane reflects that same spirit of freedom. “Why not Brisbane?” he laughs. “It’s my hometown, and I love it. Our house style reflects who we are—modern, relaxed, and curious, but grounded in craft.”
Crafting with Purpose
Every Nosferatu spirit begins with a concept rather than a list of botanicals. “Everything must have a purpose,” Rory says.
“We reverse-engineer our gins from an idea rather than throwing ingredients together and hoping for the best. Research and intent come first.”
The approach results in layered, expressive gins with unmistakable texture. “Citrus is our backbone,” he explains. “Good-quality oranges and lemons are essential to our house style. We use a three-stage citrus process that builds structure and mouth-feel into the spirit.”
Nosferatu’s style remains rooted in tradition, even as its packaging and storytelling push boundaries. “We do use a few local botanicals,” Rory admits, “but we’re traditionalists at heart. Despite the bold look of our bottles, our gins are classic in style. I think some distilleries use native botanicals just for novelty. We’d rather use what makes sense.”
Stories Distilled in Glass
What truly sets Nosferatu apart is the narrative that threads through every release. Each gin draws inspiration from art, film, and folklore—a creative throughline that reflects Rory’s love of cinema and storytelling.
The original Nosferatu Blood Orange Gin pays homage to F.W. Murnau’s 1922 silent film Nosferatu. Distilled in a coffin-shaped still, it’s layered and bittersweet, echoing the film’s haunting romance. Mandrake Cucumber & Mint Gin draws on the mythical mandrake root, long linked to magic and transformation. “We macerate cucumber after distillation,” Rory explains, “to keep its freshness and avoid any vegetal notes—it’s all about clarity and balance."
The Giselle Pavlova Gin is inspired by the ballet Giselle, a story of love, tragedy, and renewal. Its soft fruit and meringue-like notes capture the grace and lightness of its muse.
Finally, Bunyip Sticky Gin blends unfermented Pinot Grigio grape juice with spirit, nodding to the legendary Australian creature said to lurk in waterholes. “It’s where wine and gin meet,” Rory says. “A bridge between myth and innovation.”
Behind the creativity lies structure. “We combine pre- and post-distillation maturation,” Rory says. “It helps layer flavour without losing freshness. Pre-distillation maceration adds backbone, and vapour infusion keeps that brightness.” The base spirit, made from grain, allows for purity and versatility—key to building depth without distraction.
Consistency, too, is non-negotiable. “We keep control bottles for every batch,” Rory says. “The recipe never changes, but the palate is everything.”
When a gin doesn’t land precisely where he wants it, he doesn’t discard it.
“If something feels off, we keep refining. It’s research and development, not failure. Every trial teaches us something about balance, structure, or how flavours behave together.”
The Art of the Serve
Rory’s approach to serving gin is simple: trust the spirit. “We trust our stills, so I pour generously,” he laughs. “There’s no harshness or unwanted bitterness. Fever Tree tonic is my go-to—the quality of the bubble is second to none—and I garnish with a slice of fresh orange, especially with our Dead Dry Gin.”
Martinis, though, are his weakness.
“One is never enough, and three is probably too many,” he jokes.
“Our Cellar Door Manager, Angus, created one with our Bunyip Sticky Gin, which has unfermented Pinot Grigio grape juice added. We pair it with Dolin Dry Vermouth and garnish it with a cube of cheddar. It’s unusual, but it works beautifully.”
He also swears by an unexpected garnish. “Fresh cucumber and toasted rosemary with the Mandrake Cucumber Gin—it’s aromatic without being overpowering.”
And for newcomers to the range? “Start with the Dead Dry Gin,” he suggests. “It’s a clean London dry with only five botanicals, best served with Fever Tree Indian tonic and a slice of orange. It’s the perfect introduction to what we do.”
Beyond the Bottle
Nosferatu’s storytelling extends beyond its spirits into real-life experiences. At the Bowen Hills Cellar Door and Bar, visitors can explore the range through guided tastings, cocktails, and live music in a space that mirrors the brand’s moody, cinematic design.
“It feels like stepping inside the label,” Rory says.
Their Ginner Party dinners take that immersion a step further—multi-course dining experiences where each dish is paired with a different Nosferatu gin. “It’s how we show people that gin belongs at the table,” Rory says. “Mandrake with entrée, Blood Orange with the main, Giselle for dessert, Bunyip with cheese. It’s creative and unexpected.”
Nosferatu also hosts themed events and collaborations, from jazz nights to the annual Festival of the Fig, each reinforcing its identity as a brand that thrives on atmosphere and experience.
Sustainability, Rory adds, remains a quiet but constant focus. “We reuse citrus peel from our dehydrator, package bulk spirits in biodegradable 5L containers, and provide reusable bottles for bars. It’s not about big gestures—it’s about practical changes that make sense.”
Trends, Taste, and What’s Next
When asked about trends, Rory keeps his response simple. “I’d love to make a salty gin for dirty martinis,” he says. “That’s a trend I can get behind. Overhyped? Lemon myrtle.” Navy strength or barrel-aged? “Navy, definitely,” he says. “Barrel ageing dulls the freshness that makes gin shine.” Rory is also open to the rise of ready-to-drink formats. “As long as the tonic is good and the drink holds its character, I’m all for it.”
Looking ahead, Nosferatu is developing a dry white vermouth—a natural extension of its wine-inspired roots. “It’s easy to overcomplicate vermouth,” Rory admits. “But with great ingredients and restraint, less really is more.”
Rapid Fire with Rory
Juniper or citrus? “Balance.”
Twist or olive? “Depends on the gin. I like both.”
Tall or short? “Short—with a generous pour.”
London Dry or new-wave botanical bomb?
“London Dry. Less is more.”
Favourite non-gin spirit right now? “Reposado Tequila.”
Nosferatu Distillery is a study in contrasts: dark yet playful, traditional yet inventive, cinematic yet grounded in craft. Rory Smith has created more than a distillery; he’s made a world.
“Every botanical has a reason to be there,” he says. “Every decision has intent. That’s what makes it Nosferatu.”
Bring a touch of cinematic craft to your lineup.
For those wanting to experience it firsthand, Nosferatu’s Bowen Hills Cellar Door and Bar is open for tastings, cocktails, and events. Visitors can explore the range through tasting paddles paired with deconstructed garnishes, or drop in for a drink and discover the stories behind each spirit.
Visit www.nosferatu.com.au to learn more or book a session at the distillery.
Order online or contact your Cerbaco sales rep for a sample.
ISSUE #5 | CERBACO 2025
