Now Open: Hang 10 Is the New Craft Distillery Transforming Old Bread Into Boutique Spirits on the Northern Beaches

Sydney can already lay claim to being a major voice in the low-to-no-waste food movement, thanks to the international reputations of seafood savant Josh Niland (Saint Peter, Fish Butchery) and zero-waste drinks-smith Matt Whiley (the currently closed Re). Following in the footsteps of those two trailblazers, a new craft distillery in the Northern Beaches suburb of Warriewood is showcasing an innovative approach that is combatting the issue of food waste in a uniquely local way.

Hang 10 Distillery has been over two years of experimentation in the making. The brainchild of Marine Raynard and Deon Rowe, it uses bread from local bakeries such as Bonfire Bread and Berkelo to create the base alcohols for its range of craft spirits, transforming stale loaves that would normally end up in the dumpster into Hang 10's signature gins and vodka.

Image: Darcie Collington

Inspired by an ABC documentary about the 7.6 million tonnes of food waste produced by Australia annually, Raynard and Rowe set out to find a way of up-cycling unwanted produce. Another documentary about a Ugandan distillery using bananas to create gin put them on the path to founding their own distillery.

"We began with bananas to see if it worked, but we had a lot of issues with the processing, so Deon searched for another food source other than fruit that was widely available with excessive waste. That was when we found bread," Raynard said.

Image: Marine Raynard

The distillery's name comes from another passion Raynard and Rowe share: surfing. "'Hang 10 embodies the grace and style of longboarding, and just as mastering the perfect wave requires patience, skill and dedication, crafting exceptional spirits demands the same level of commitment and expertise. Surfing isn't just a hobby — it's a way of life that inspires us to push boundaries and embrace adventure everyday," Raynard explained.

In addition to its line of spirits, the Hang 10 crew has collaborated with the Half-Pace Brewing Company to create a rotating selection of craft beer, which punters can sample at the Hang 10 cellar door and bar. If you're not thirsty for a frothy, a refreshing G&T can whet your whistle, starring Hang 10's Bakers Dozen Gin — the first Australian-made gin to use surplus sourdough bread as its base, in concert with 13 organic botanicals. Or you can try Hang 10's Ocean Crest Vodka, which combines malt barley with the bread-made alcohol for a silky smooth finish. Raynard and Rowe also offer tasting tours where visitors can learn about the unique bread-to-booze process from the waste-fighting pioneers themselves, all while sampling their latest drops.

Image: Darcie Collington

Find Hang 10 Distillery at Unit 48/5 Ponderosa Parade, Warriewood, open 3–10pm Friday and 2–10pm Saturday — head to the venue's website for more details.

Top image: Marine Raynard