Philip Moore

The Path

Botanical handling, not abstract branding, is the through-line in Philip Moore’s work. At Renaissance Herbs (1985–2005), he founded and ran specialist culinary herb nursery Renaissance Herbs, building a working knowledge of flavour from the plant itself: how herbs carry scent, how leaves behave, and what arrives in a bottle after careful cultivation. That nursery base gave structure to the rest of his practice, where extraction and distillation would become the next step rather than a departure. He also served as co-founder at Mr Black Coffee Liqueur, extending that same botanical attention into coffee liqueur. Since 2005, Distillery Botanica has been his base as founder, owner and managing director. The move from nursery rows to distilling house reads less like a break than a continuation of the same method: understand the plant well, handle it carefully, and work toward clarity in the glass.

The Work Today

At Distillery Botanica in Erina, Philip Moore works as owner and Master Distiller. The role places him at the point where botanical selection, technique and finished spirit meet. The distillery sits on Australia’s Central Coast, and that setting is part of the work’s identity. That coastal position gives the distillery its frame: green, open and practical, with the sea close enough to shape the sense of place but not to soften the discipline of distilling. Moore’s work stays anchored in plants and built for the glass.

Signature

Philip's signature wines include Moore's Dry Gin, Moore's Pearl Crush Gin, Moore's Blood Orange Gin, Moore's Roots & Leaves, and Distillery Botanica Lemon Myrtle Liqueur. The range points back to the same botanical discipline in different registers: Moore's Dry Gin for structure, Moore's Blood Orange Gin for citrus lift, Moore's Roots & Leaves for a more grounded profile, and Distillery Botanica Lemon Myrtle Liqueur for a clear herbal-citrus line.

In Their Words “I like to say I went from putting plants in pots to putting plants in bottles, I find the plants taste much nicer in bottles.”

Acclaim

Philip's honors include Gin Magazine Hall of Fame Inductee and Gold medal for gin at the International Wine and Spirits Competition. The recognition sits with the work itself: a long practice of staying close to flavour, balance and the character of botanicals.