After 15 years as a Director at his family's sheep cheesery, Ryan wanted to take on his own project. After teaching himself distilling, he read an article about a cow whey distillery in Ireland. With a lot of hard work and even more failed experiments to convert the cheesemaking waste into vodka, he finally cracked it.
Having racked up a number of international and domestic awards for his vodka, Ryan is now looking at creating a native Australian gin.
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