Crafting great gin isn’t easy. There’s nowhere to hide when things go wrong — but when they go right, the result can be extraordinary.

Gin’s story began in 15th-century Holland, where herbalists distilled botanicals into health-giving elixirs. While modern gin has evolved, one thing remains unchanged: juniper takes centre stage. It’s typically accompanied by citrus and coriander, forming the foundation of most gins. The real challenge for distillers lies in selecting and balancing additional botanicals to create something truly distinctive.

In New Zealand, distillers blend traditional ingredients — anise, angelica, orris root, liquorice root, cinnamon, cubeb pepper, dragon eye, saffron, baobab, frankincense, coriander, nutmeg and cassia bark — with uniquely local notes. Think kawakawa, pōhutukawa, hemp, flax seeds, karamū, even kauri gum. The result? Bold, complex spirits that reflect Aotearoa’s landscape and character.