Archie Rose turns whole John Dory fish into gin
Australian distillery Archie Rose has collaborated with Sydney seafood restaurant Saint Peter on a gin distilled with the carcasses of John Dory fish.
The Archie Rose x Saint Peter Gin combines the ‘scale-to-tail’ philosophy of the Paddington-located fish restaurant, run by chef Josh Niland, with Archie Rose’s innovative distilling approach.
Overseen by Archie Rose master distiller Dave Withers and Saint Peter bar manager Samuel Cocks, the gin’s production process draws from the pechuga mezcal method – traditionally distilled with meat.
In this case, an ethically-caught John Dory was used, which was dried in-house at the restaurant over woodfire for 24 hours and then dehydrated with salt before being distilled by the Archie Rose team in a process said to ‘honour the fish in its entirety’.
The distillate, which forms the backbone of the gin, is described as bringing an ‘unexpected complexity’, which is ‘savoury yet balanced’.
It was also paired with local and native botanicals such green Kampot peppercorns grown by Niland and Lyndall Picone of Picone Exotics in Mullumbimby, New South Wales. This is said to lend the gin a ‘fragrant lift and refined spice’.
The rest of the profile is described as ‘complex’ and umami-rich’, layered with bright, peppery aromatics and an ‘unmistakable sense of Australian provenance’.
Cocks said: “It was a real highlight to work hand-in-hand with Dave [Withers] in bringing this pioneering gin to life.
“The John Dory Gin’s distinctive umami profile pairs beautifully with Saint Peter’s cuisine, creating a unique tasting experience that showcases how the spirit interacts with food in a way rarely explored in distilling.”
There are 2,000 bottles available of the Archie Rose x Saint Peter Gin, up for purchase on the distillery’s website and cellar door.
It has a 40% ABV and retail price of AU$84 (US$55).
“In collaborating with the Saint Peter team, our aim was to craft a gin to rival the complex, layered and refined nature of any dish on the menu at Saint Peter,” Withers added.
“The final gin honours the incredible quality ingredients, including air-dried John Dory carcass, delivering their unique flavours with restraint and sophistication.”
Withers was recently named runner-up for Distiller of the Year at The Spirits Business Awards 2025.
In September, he and his team at the Sydney-based distillery kicked off a four-part whisky series that experiments with smoking its casks to impart flavour.
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