Interview
Antilles Stillhouse
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Overlooking the picture-postcard English Harbour in the extreme south of Antigua sits the family-run Antilles Stillhouse. Surrounded by a lush garden humming with life, this artisanal distillery – the only one in the twin islands – is run by Antiguanborn David Murphy and his Canadian wife, Sonu. Producing small-batch spirits made with the delicious natural and raw ingredients found in Antigua, their products are a true celebration of Caribbean flavours. Whether customers choose to visit the distillery for a tour and a wonderful afternoon of tasting their botanical spirits or indulge in a mouth-watering cocktail in one of the many restaurants and bars on the island that stock Antilles Stillhouse’s beverages, their unique flavours will not fail to delight. The Citizen popped into the distillery to find out more about the alchemy that takes place in the distillery and try one of their delicious concoctions.
David, your background is in winemaking, specialising in champagne-method sparkling wine. What made you return to Antigua from Canada and transition into spirit making? There’s no place like home, and Antigua is a pretty special place to call home. I’d always felt that pull, although it was incompatible with life as a winemaker. A few years into the rabbit hole of distillation, it was hard to shake the thought that distilling is at home anywhere.
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THE CITIZEN
