Naught Distilling is a craft gin distillery based in Melbourne and founded in 2018 by professional basketball player Chris Cameron.
Known for its bold approach to gin-making, Naught Distilling combines modern distilling techniques with a passion for combining the best quality botanicals.
The distillery is also driven by a commitment to quality, creativity, and sustainability, producing small-batch gins that showcase diverse and distinctive flavours.
Since 2020, the company’s flagship product, Naught Sangiovese Gin has earned acclaim from every major international awards competition, including International Wine and Spirits Comp in London, San Francisco World Spirits Comp, Singapore World Spirits Comp, New York World Spirits Comp, Global Gin Masters and the Australian Distilled Spirits Awards.
For Cameron, the journey to creating the company began on the basketball court.
“It all started because of my previous life as a professional basketball player,” he said. “Basketball not only fuelled my competitive spirit but also gave me the chance to travel the world.”
The sport taught him the value of hard work, as the rewards he received were directly tied to the effort he put in. However, after his playing days were over, Cameron transitioned into teaching, a profession he loved but always saw as a stepping stone.
It was during a trip to Melbourne that Cameron had an epiphany. While making beer at a local brewery, the idea of distilling spirits came to him.
“I thought, why is no one doing this for spirits?” said Cameron.
This moment of realisation ignited a new passion. Armed with a 5-litre Italian copper still and a drive to learn, Cameron embarked on his distilling journey.
“I spent about three years learning the craft, completely self-taught, making plenty of mistakes along the way,” he said.
But persistence paid off, and soon enough, he found himself producing a gin that he was proud to share.
The making of Naught Gin
Cameron’s background in athletics has continued to help shape the brand’s ethos.
“Discipline is definitely a big part of it,” said Cameron.
“But what was even more important was the ability to stick with something.”
That persistence, or “grit,”, became the cornerstone of his approach to distilling.
For Cameron, success was about outlasting the competition, whether in sports or business.
“The most successful people are the ones who can persist, even when the rewards don’t come immediately,” he said.
It wasn’t just about hard work—it was also about precision.
“It wasn’t about creating something to fit a trend or something I thought others would love,” he explains.
“It was about creating something I was truly proud of.”
This attention to detail became central to the Naught Distilling identity, particularly its balanced flavours.
“Anyone can make alcohol, but not everyone can make well-balanced spirits,” said Cameron.
Naught Distilling has harmonious blends, where no single flavour dominates. Each ingredient, from botanicals to alcohol content, is calibrated to create a gin that is as refined as it is complex.
From passion to business
Though he never initially set out to turn distilling into a business, a pivotal moment changed everything for Cameron.
“A friend of mine reached out and said, ‘Hey, I heard you’re making gin. I’m keen to maybe go into business with you if you want to scale it up’,” he said.
This sparked the transition from hobby to enterprise.
Together, they mapped out a plan, sourced the right equipment, and began to carve out a brand identity.
“That’s when it started to feel like it could be more than just a hobby,” said Cameron.
“And that’s how it started to evolve.”
The road wasn’t without its challenges.
“We’ve made plenty of mistakes,” said Cameron, recalling the early days.
“When we started in this industry, there were only a few Australian distilling trailblazers to look to. Most of the time we were learning as we went.”
Fortunately, Cameron had a key mentor in Cam Mackenzie, co-founder of Four Pillars, who offered advice and guidance on everything from local regulations to trade waste agreements.
“Cam’s tips saved us both time and money,” said Cameron
As the industry was still in its infancy, collaboration and mentorship were vital in helping Naught Distilling navigate the growing pains of a start-up.
A premium vision
One of the early decisions for Cameron and his team was where to position their product in the market.
“There are three segments: cheap, standard-priced, and premium,” he said.
“We didn’t want to be in the middle. We wanted to focus on premium gin.”
The aim was not just to create a high-quality product but to make it accessible.
“We wanted it to be aspirational, but attainable,” said Cameron.
This approach informed everything from the gin’s production to its distinctive packaging.
Every detail, including the bottle design, was intended to create a premium experience for both consumers and bartenders alike.
“We even based the bottle’s diameter on the average span between the thumb and pinkie finger of the average female hand,” Cameron revealed, adding that it was a small but thoughtful design choice to make the bottle easier to handle.
Unique botanicals and sustainability
What sets Naught Gin apart is its unique blend of botanicals, many sourced from across the globe.
While Australian ingredients are a key component, Cameron doesn’t limit himself to local options.
“If the best ingredients come from another country, that’s where I want them,” he said.
The gin’s balance and texture are key to its flavour profile. By using macadamia nuts and toasted watermelon seeds, Cameron has created a gin with a velvety mouthfeel and a long, warm finish.
Sustainability also plays a role in Naught Distilling’s operations.
“We’re very energy-intensive,” said Cameron, given its electric-powered still.
This electric-powered 800-litre copper pot still has been affectionately named Abigail.
Abigail was custom built in Germany and remains the centrepiece of everything at Naught Distilling.
To mitigate environmental impact, the distillery has also implemented a closed-loop water chilling system to reduce water waste during distillation.
Cameron has also invested in solar power and is working to source botanicals ethically.
Naught’s gins are made with pure wheat base spirit, and some of the botanicals used include juniper, citrus, wattle seed, and star anise.
Additionally, they’re partnering with a company to improve their environmental, social, and governance (ESG) strategy, with the goal of becoming B Corp certified, signifying a high standard of performance, accountability, and transparency across areas like supply chain practices, and materials.
Growing globally
Looking ahead, export remains a focus for Naught Distilling.
“In Australia, the market is relatively small compared to other parts of the world,” said Cameron. “We’ve decided that export is the way forward.”
Over the past year, the company has attended trade shows like the Bar Convent Berlin and Food & Hotel Asia in Singapore, forging partnerships in markets like Europe, North America, and Asia.
“It’s not easy, but we’re taking it one step at a time,” Cameron said of their international expansion.
Local government support has also been instrumental in this growth.
“The Victorian government has been incredibly supportive,” he said, highlighting how they’ve helped small distilleries with everything from equipment funding to exposure.
With backing from Global Victoria, Naught Distilling has been able to attend international trade events, connecting with key buyers and growing their brand on the global stage.
As the gin industry evolves, Cameron remains focused on quality.
While gin’s popularity may be in decline worldwide, premium gin brands are seeing growth. New product development is driven by passion, not trends, he said.
“We make things for ourselves first, and if we’re proud of it, then it can go to market,” Cameron added.
The future is bright for Naught Gin, and Cameron’s competitive drive shows no signs of slowing down.
“We want to be in the same conversation with the big players,” he said.
With an international expansion strategy and a commitment to creating world-class gin, Naught Gin is poised to make its mark at home and abroad.