THE PUNCH PEOPLE
Meet Putu Wiranatha:
Founder of Kura Kura Beer & Three Peaks Gin
Distilled in the heart of Bali, surrounded by the island’s three majestic volcanoes, Three Peaks Gin captures the essence of the island through a harmonious blend of seven botanicals. Crafted using fresh, natural ingredients handpicked from Three Peaks’s own distillery farm—where citrus trees flourish in rich volcanic soil—this classic London Dry gin is elevated with bright, aromatic notes of lemon and Persian lime peels. A harmonious blend of seven botanicals—including angelica root, coriander seed, orris root, and green cardamom—is carefully crafted to bring balance, depth, and a refreshing character. With each sip, you are offered a taste of Bali’s natural beauty—refined, expressive, and unmistakably alive.
Could you introduce yourself and share a little about your personal journey and background?
My name is Putu Wiranatha. I’m half Balinese, half Irish, but I grew up here in Bali. I’m the founder of Kura Kura Beer, and more recently, we introduced a new product called Three Peaks, which is really what brings us here today.
I’ve always been closely connected to the food and beverage world. I grew up around it, and over time it became something I genuinely care about—not just as a business, but as a way to express culture, ingredients, and identity. I’ve always been a foodie at heart.
With Three Peaks, the intention was to create something that highlights the richness of local ingredients in a more refined way. It’s been really encouraging to see how people have responded since its release. The feedback has been very positive, and it feels like we’re just starting to explore its full potential.
How did your journey in the food and beverage industry begin?
I was introduced to the industry quite early on. My father was importing and distributing wine across Indonesia, so I already had some exposure to the alcohol world. But starting Kura Kura was very much my own path — even though we later worked with his company on distribution.
The idea really came together while I was studying in Melbourne. I became immersed in the craft beer scene there — not just the beer itself, but the whole movement around independent producers creating something new and more expressive.
I lived close to a brewery called Stomping Ground and spent a lot of time there. Seeing how quickly the scene evolved made me realise there was space for something similar in Bali. I was drawn to the product, but also to the community and the stories behind it.
I started working on the idea before finishing university, then spent time back in Bali laying the groundwork and understanding what it would take to build something from scratch. I also reached out to breweries in Melbourne — a lot of people were surprisingly open to sharing their experience, which helped a lot in the early stages.
From there, it became a full commitment. I had to learn everything from the ground up, but within about a year, we managed to build the brewery and get it running. Looking back, I’m still quite proud of how quickly it all came together.
"As a brand, we try to showcase modern Balinese culture while respecting tradition and keeping that balance alive."
What was your vision when building Kura-Kura?
From the beginning, the vision was to create local products of a really high standard, and to challenge the idea that imported automatically means better.
I wanted to shift that mindset and show that you can build strong, high-quality brands here in Indonesia—products that are rooted locally but can stand on an international level.
With Kura Kura, we created a brand that feels both tropical and contemporary, inspired by Bali but not limited to clichés. The name itself comes from a story my grandmother used to tell me—that Bali rests on the back of a giant turtle. That idea of balance has always stayed with me.
As a brand, we try to reflect a more modern side of Balinese culture, while still respecting tradition and maintaining that sense of balance.
How did that journey evolve into creating Three Peaks?
Three Peaks came quite organically from where we are today. The name itself is inspired by the three volcanoes surrounding our distillery—Batu Karu, Agung, and Batur. We’re based in the foothills of Mount Batu Karu, and you can see all three from there, so it felt like a natural starting point.
The project has actually been in the works for a long time. We got our still during COVID, but that period shifted priorities quite a bit, so it took longer than expected to fully develop. After Kura Kura, we focused on Santai for a while, and Three Peaks came more recently as a new direction for us.
The idea was to create a classic London Dry gin, but with a subtle connection to Bali. Some of the botanicals—like Persian lime and lemon—are grown right next to the distillery, which brings a certain freshness to the final product.
From the beginning, the ambition was to reach an international standard. Something that could sit comfortably in bars anywhere in the world, while still being rooted here. Indonesia remains our main focus, but spirits naturally open more opportunities beyond that.
How did you approach creating the spirit behind Three Peaks?
A big part of that process came down to finding the right person to lead it, and for us, that was Cory.
We met him through a mutual connection at a time when we were looking for someone to head the distillery. What stood out immediately was his depth of experience—he’s been working in distilleries for over 20 years and has a PhD from Heriot-Watt, which is widely regarded as one of the leading institutions for distilling.
But beyond that, what really made the difference is that he also has a background in bartending. He understands not just how to make a spirit, but how it’s actually used and experienced. That perspective is important, because it keeps the product grounded in its final purpose.
The way we approached Three Peaks was very collaborative. Cory brought technical precision and a clear understanding of balance, while we focused on shaping something that felt true to our environment and identity here.
He’s also just a great person to work with, which made the whole process feel natural from the beginning.
How do you support the local communities with Three Peaks?
With Three Peaks, one of the main intentions is to highlight the bartending community in Bali. There’s a lot of talent here, and over the years, the scene has really evolved into something strong and internationally relevant.
We want to create more opportunities for that community—to give bartenders a platform to experiment, express their creativity, and be recognised for what they’re doing. That could take the form of competitions, collaborations, or simply creating spaces where ideas can develop.
Over time, as we expand into a broader spirits portfolio, the goal is to take that even further—connecting local bartenders with opportunities abroad, whether through exchanges, guest shifts, or international collaborations.
At its core, it’s about supporting and elevating the bar culture here, and making sure it continues to grow in a meaningful way.
What does the future look like—for you and for the brands you’re building?
Right now, a big focus for me is on developing new products and continuing to strengthen what we’re building. Indonesia is growing quickly, and I think we’ll naturally grow alongside that. It’s a unique moment to be building something here, and that’s something I don’t take for granted.
Of course, there’s interest in going international, but I see that more as a long-term extension rather than the main focus. The real opportunity is here.
For me, it’s not about reaching a specific size or milestone. It’s about building steadily, making sure the growth is healthy, and continuing to develop brands that feel meaningful and well-crafted.
One thing that would really define success is a shift in mindset. When people in Indonesia genuinely believe that local products can match—or even surpass—imported ones, and when choosing local becomes something people feel proud of.
If we can contribute, even in a small way, to that change—alongside others in the industry—that would be a meaningful achievement.
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