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Eucalypts Reed & Co Disitllery

R&CO Mountains

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Rachel Reed in Spirit Lab bottleshop

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RS44317_IAHCT - Bright (146 of 198)

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DISTILLERY | bar | restaurant

Home of Koji Bird Restaurant
&
Authentic Australian Shochu

AUSTRALIAN SHOCHU | GIN | COCKTAILS

In Bright, Victoria's High Country

Reed & Co. Distillery is a distillery, cocktail bar and restaurant in Bright, Victoria, producing
Australian Shochu and Craft Gin. Visit for Spirit Tastings, dinner at Koji Bird Restaurant, cocktails, and takeaway bottles in the heart of Victoria’s High Country.

visit the distillery

Explore Reed & Co Distillery in Bright through guided Spirit Tastings, Cocktails, Japanese-inspired dining and our onsite bottleshop.

KOJI BIRD
RESTAURANT

A laid-back dining experience where the spirit of a Japanese Izakaya meets local flavour.

Bookings are reccommended

spirit lab tasting room
& cocktail bar

Discover Guided Spirit Tastings of our Australian Shochu & Craft Gin, or enjoy a cocktail at the Bar.

Bookings are not required

BOOKINGS & MENU

About Us

Meet the 'Reed' & the 'Co'

We're Rachel Reed & Hamish Nugent, chefs-turned-distillers and the makers behind Reed & Co. Distillery, Koji Bird Restaurant & Koji Spirits.

Our goal is simple: to create great quality drinks that we enjoy, and share them with others.

We distill Gin and Australian Shochu right here in Bright, and we welcome guests for tastings, cocktails and dinner at Koji Bird Restaurant.

We combine Japanese distilling influence with local Alpine ingredients, offering spirits, dining, and a destination experience in Victoria’s High Country.

Learn More

news &Journal

A woman with dark hair sips from a small glass with amber liquid inside

Love Whisky, Gin, or vodka? here's the shochu you'll love

Wondering if you'll like shochu? Find the perfect style based on your favourite drink, whether it's whisky, gin, vodka or wine. "I want to try shochu... but where do I start?" And answer is easier than you think: don't start by trying to learn everything there is to know about shochu. Start with what you already enjoy drinking!

A man in a green tshirt leans over a vat of rice with some in his hand

The koji revolution: why chefs and distillers are obsessed with this ancient Japanese ingredient

Long before chefs were dry-aging steaks with mould, before craft brewers were experimenting with beard yeast, and before fermentation became a food trend, Japan had already perfected one of the world's most remarkable flavour-making tools.

A bottle of clear spirits with white label sits on a wooden plinth with two green ceramic cups

Soju, Shochu, Sake And Umeshu: A Beginner’s Guide To Asian Drinks

Learn the difference between soju, shochu, sake, umeshu and yuzushu in this beginner-friendly guide to Asian drinks. We break down how they’re made, how they taste, and which one to try first if you’re curious about Japanese spirits, Korean soju, or bright citrus liqueurs.

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@reedandcodistillery

DISTILLERY | bar | restaurant