Gin

After 10 years of making whisky, Kavalan master blender Ian Chang wanted to try his hand at creating a gin. Staying true to the standard botanicals of juniper, aniseed and coriander, Chang also included a taste of Yilan?Kavalan's home? with kumquat peel, dried star fruit and red-flesh guava botanical extracts. The gin is double charcoal-filtered, triple distilled and bottled at 40% ABV.

Kavalan Gin opens up on very nutty and rooty notes, with angelica, almond, hazelnut paste, before juniper and aniseed get any say. It is chocolate-y almost. The palate makes way for a whisper of vanilla and honeysuckle, and it is slightly resinous with notes of kumquat and other citrus

Langley's No. 8 is a world class gin. The juniper is predominant on the nose, but well balanced with fresh coriander notes, fresh citrus and spice backdrop on the palate. The palate is smooth and well balanced, with a generous juniper and citrus hit.

The finger limes highlight the Asian spices like coriander and star anise, and are complemented by the fresh ginger. Then turmeric adds weight to the palate and a fresh but earthy quality, not unlike dill.

The resulting gin has lifted aromatics of lime curd, pine needles, and fragrant spices with a vanilla character which pulls it all together. The palate is intense - sweet and juicy - but it is still very clean.

Made using wild English grown sloe berries, steeped for several months with Haymans gin before being blended with natural sugar, Haymans Sloe Gin is a rich red liqueur with a smooth, bitter sweet fruit flavour.Source - www.hancocks.co.nz

A delicious English gin made with poppy, dragon eye, lotus leaves, citrus, almond, lavender and various other botanicals (12 in total). This is four times distilled in copper pot stills, and Bulldog had the highest rating ever received by a gin from Wine Enthusiast Magazine. It was also voted a Top 50 spirit!

Malacca is a mischievous, flavourful gin using an exotic mix of peppercorn, rose and cloves to achieve a distinctive flavour.

1919 Distilling - Named for the year that New Zealanders stood up for their rights and voted down prohibition.

This is the first limited release in The Kiwiana Collection from 1919, Pineapple Bits based on the original 1950's recipe from Oamaru.

Orbium is a reimagining of Hendrick's Gin by our Master Distiller, Lesley Gracie. Instilled with additional extracts of quinine, wormwood and blue lotus blossom, the result is an oddly exquisite gin that sits roundly on the palate.

This limited release gin liqueur is our take on a traditional Japanese Umeshu, and is crafted by steeping green ume fruit in our New Zealand Garden Gin for ten months. 

The tart fruit is balanced with rock sugar, and the resulting Umeshu has flavours reminiscent of lifted florals, almond & apricot. 

Enjoy over ice, with soda water or in a cocktail. 

A fine drop with depth in every detail. Crafted by Bec Kay and her team at The Bond Store  for the Friends of the Wellington Botanic Garden.  Key botanicals include kawakawa leaf, and from the  Botanic Garden, a hint of rosehip. The result is a dry  and crisp London gin that reflects the complexity  and beauty of a garden. 

Best served with pure tonic.

Cask No.G33 

Seasoning: Chardonnay refill - Domaine Rewa Cask

 filled: 14th July 2021 

 Bottled: 2nd February 2022  750ml | 47% ABV 

Tasting Notes: Lemon meringue,  cut hay & yuzu

Classic Cardrona Source mellowed in a buttery Domaine Rewa  ex-Chardonnay cask from the French Potter in Central Otago. Rich and luscious in the mouth, perfect for a twist on a G&T or a decadent 3 olive-martini. This is the third partnership with Domaine Rewa, an exciting  local Central Otago biodynamic microvineyard.

Ginger with a subtle caramel note - watch as tonic changes this gorgeously green gin to a delicate lilac pink.