Small batches. Serious about it.
Lume began with a simple constraint: distil in batches small enough that nothing gets rushed. Everything else followed from that.
Triple-distilled, one hundred bottles at a time.
Every batch of Lume is capped at 100 bottles — not as a marketing decision, but because that's what our stills actually allow. Each spirit is triple-distilled and finished by hand in Sydney.
Botanicals are chosen for how they work together, not for how many fit on a label. Four expressions, each with its own character: bright and spice-driven, smooth and citrus-forward, deep and oak-aged, or vivid with native Davidson Plum.
Quality over volume, on purpose.
Small-batch distilling isn't just about flavour — it's how we keep waste down and stay accountable to every bottle that leaves the distillery. We'd rather make less and mean it than scale up and lose what makes it worth drinking.
It's also why we've ended up on judging panels more often than we expected: Gold at the London Spirits Competition 2026, Gold at the Bartender Spirits Awards 2025, and Silver and Bronze at the Australian Gin Awards 2025.
The people behind the bottle.
Lume Distilling was founded in Sydney by Aloke Bikkina, Jayjeev Saraff, Kinjal Modi and Ammit Hingorrani, who set out to build a gin brand centred on craftsmanship rather than mass production — gins built to work equally well sipped neat or behind the bar.
The name says the rest — Lume means light. Rather than overwhelming the palate, the aim has always been clarity: balance and precision over gimmicks or excess.
