Native manuka trees cover the area around the springs and served as inspiration to include their leaves into our Dry Gin recipe — a contemporary and New Zealand take on the green pine flavour associated with some of the world’s most famous dry gins.
Aiming for a spice forward taste, Ben experimented with a variety of botanicals to find the perfect balance. After trialing 44 different recipe iterations, Ben finally landed on the right recipe made up of manuka leaves, coriander, cardamom, peppercorns, almonds, liquorice root, angelica root and juniper berries. Double-distilled and vapour-infused with eight carefully selected botanicals, and blended with the water from the aquifer that feeds the clearest spring in the world.
Tasting Notes: A contemporary dry gin with a unique New Zealand twist, blended with pristine spring water, and perfectly balanced on the palate. This gin is spice forward with subtle hints of cardamom, coriander, peppercorns and locally foraged native manuka trees.