Archie Rose founder Will Edwards talks of the laborious process – “Locally-grown Australian green sugar cane is cut and pressed into fresh juice within 12 hours of harvest. Selected yeast strains are added immediately to kick off the fermentation process and the juice is transported to the distillery, already fermenting overnight. The fermented wash is then triple distilled in our copper pot stills."
This grass roots approach to the distilling process is attributed to the seasonality of the raw ingredient and the laborious journey required to pull it off. Hence, Virgin Cane Spirit is a limited release of only 2,000 bottles, making it a very rare and boutique spirit.
Our challenge was to deliver a design that reflects the relationship between these two characteristics.
The organic colour palette of soft tans and rich greens with a loose etching style illustration (thanks to LA-based artist Jamie Browne), captures the raw and hand made nature of the spirit. Whilst the gold foil with sharp geometric borders and indulgent solid panels elevates the product to a premium status.
With the first Limited Release spirit out in the wild, we’re very keen to see what the fellas at Archie Rose are cooking up for their next release!