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Leading the pack: an inside look at Patient Wolf
"We didn’t launch with three or four gins straight away. Instead, we spent three years perfecting our first gin, and since then, we’ve added new gins to the range with the same level of rigour and consideration".
South Melbourne Distillery
Pink Lake Martini
We sat down with Matt Argus, founder of Patient Wolf, to discuss the journey from their humble beginnings in a warehouse in the back streets of Brunswick to their world-class distillery in South Melbourne. During our visit to the distillery, we had the pleasure of trying several of their signature cocktails from the menu, and we can tell you—the pictures just don’t do them justice.
Patient Wolf first started with a bar and eventually became a distillery. Can you tell us about this journey and how your original vision evolved?
We began in a small warehouse in the back streets of Brunswick (Victoria), initially focusing on production. We operated there from 2016 to 2019. We would have occasional open days every six months or so, setting up a pop-up bar, and the place would be bustling with hundreds of people coming through in an afternoon. Those early open days were crucial for gathering real-time insights into everything from our brand to our product. Following that, we realised we needed a bigger space and a permanent front-of-house area for people to visit.
We decided to buck the trend of regional distilleries in Australia and proudly moved our operations from Brunswick even closer to the heart of Melbourne, in Southbank. Our world-class distillery is now fully equipped with German-made Müller copper stills, as well as a bar and cellar door experience.Matt Argus, Founder of Patient Wolf
We’re completely open and transparent about how we make our gin and what goes into it. That’s why guests can sit at the bar, enjoying a G&T, and look right into the distillery to watch the team at work. The distillery offers guests the opportunity to taste the range of Patient Wolf gins, get a behind-the-scenes look at the fully functioning distillery, and join intimate gin masterclasses to learn more about the distilling process.
In the pursuit of crafting a premium Australian gin, you spent three years developing and launching your first gin. Can you tell us about this process?
Our story goes back to our time in London. Dave (co-founder) and I had corporate jobs that took us there. I was in London between 2009 and 2011
Inspired by our travels around Europe, we decided to start making gin ourselves back in Australia and put our own spin on it. We learned the art and craft of distilling by getting our hands dirty – we bought a small still and started making small batches of gin in the garage at home. We had friends working in hospitality, and surprisingly, we received some pretty good feedback. After a few years of experimenting, we were ready to bring our vision to life.
Your approach to creating gin incorporates the fusion of new and old, which has resulted in a custom German-made still. Can you tell us about the still and what makes it unique?
We know that great spirits start with the best equipment. While we could have commissioned a still from China and had it here in a few months, we decided we wanted the best still to make the best gin possible. We reached out to all the major still manufacturers in Europe and decided to commission Müller to make our custom copper still, designed to our exact specifications.
The still incorporates some really innovative design, particularly the column, which they call an ‘Aromat’. Instead of the typical ‘plates’ in a column, ours has a copper spiral staircase. This results in a more seamless form of reflux, increased copper contact with the spirit, and better flavours driven from the botanicals. All of this results in a purer, refined, and better-tasting spirit.
Since founding, your line-up has expanded to include many different styles of gin. How do you approach the creation of a new Patient Wolf product?
Good things take time. While we now have quite the range, it’s something we’ve built over the past eight years. We didn’t launch with three or four gins straight away. Instead, we spent three years perfecting our first gin, and since then, we’ve added new gins to the range with the same level of rigour and consideration.
Our approach to new product development is collaborative and very creative. We chat to customers who visit the distillery about what they’re looking for. We talk to bartenders and get samples in front of them for feedback. We also chat with leading distilleries in other markets about what they’re seeing. It’s a pretty full-on process, Our approach to new product development is collaborative and creative. We gather insights from customers at the distillery, seek feedback from bartenders, and consult with leading distilleries in other markets. It’s an intense process, but we have a great network, made up of people who are best-in-class at what they do, that we can tap into.
Broadly speaking, how would you describe your Gins, and what makes Patient Wolf unique?
We create bold, complex gins that are super smooth and well-balanced, and that’s not easy to do. This style of gin ensures that they’ll stand out in drinks when you mix them.
When we first started, one of the gaps we saw was that new gins were pushing into new-world territory a little too far. They were delicate and light on flavour. They tasted fine when served neat, but became lost when mixed in drinks. We didn’t want that. We achieve this style by a combination of both our unique distilling process and the botanicals we draw flavour from. This all leads to better-tasting drinks.
Which of your gins would you recommend to someone looking to stock an ‘at-home’ bar or bar cart?
We’ve got a gin for every occasion and style of drink, so you can choose your own adventure depending on the style of drink you like.
- Melbourne Dry Gin is the classic all-rounder. It’s my go-to for a Negroni or a G&T with a wedge of ruby grapefruit.
- Summer Thyme Gin, inspired by Mediterranean summers, is perfect for anything citrus-forward. Think Southsides, Tom Collins, or a refreshing G&T with a slice of lemon.
- Blackthorn Gin is our modern Australian take on a sloe gin. It’s great for sipping neat, in a spritz, a G&T, or the famous pre-prohibition cocktail, the Charlie Chaplin.
- Pinot Noir Gin is our collaboration with 6Ft6 Winery and the go-to for a spritz or sour.
- Pink Lake Gin is our savoury, slightly salty gin. It’s filtered through Mount Zero pink lake salt, making it the go-to for a Martini.
- Agave Gin Spirit is a progressive hybrid, bringing together the worlds of gin and agave. We love it in traditional tequila-based drinks – think Margaritas, Palomas, and even a Rosita.
If you’re short on time, we offer ready-to-pour pre-bottled cocktails, created in collaboration with past and present Melbourne Symphony Orchestra conductors. These include an all-Australian Negroni and a Spanish-inspired Martini. We also have G&T cans made with Long Rays Tonic for a light, dry, and refreshing sip.
What’s next for Patient Wolf?
We’ll soon be announcing some exciting new brand partnerships, including major ones that strengthen our ties with Melbourne’s cultural icons and events, as well as progressing our export strategy, which will see the brand in more international markets over the coming years.
And, of course, there’s always new product development in the works!
To learn more about Patient Wolf visit patientwolf.com
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