AOB's story began with longtime friends Pete Jaffe and Matty Parkin and an entrepreneurial idea centred around something they already loved, good food, good drinks and the conversations that happen around them. Plans for a restaurant eventually gave way to experimentation with distillation, beginning a journey that would transform curiosity into a serious pursuit of capturing pure flavour and aroma.

Today, AOB creates spirits from its small distillery in Mullumbimby, drawing inspiration from memorable flavours, local produce and years of experimentation. Its releases include Australian whisky and dry gin, with whisky becoming a particularly expressive part of the AOB story. Limited releases and collaborations demonstrate a willingness to explore different casks, maturation techniques and flavour profiles rather than follow a predictable formula.

That experimentation sits alongside a strong connection to place. AOB uses local produce in its distilling where possible, supporting regional farmers while promoting regenerative agriculture and exploring ways to minimise food waste. It's an approach that connects what happens inside the distillery with the agricultural community surrounding it.

Above all, AOB sees spirits as something to be shared. The bottle is only part of the experience; the meals, conversations, celebrations and connections created when it is opened matter just as much. It's a philosophy that feels comfortably at home in Mullumbimby, independent, creative, community-minded and always curious about what might come next.