Limited edition, handmade regional gins, crafted with ingredients from New Zealand’s remote locations.

Layers of rata and purple thistle flower, nasturtiums and wild fennel, seaweed and beach pebble are aged in French oak to capture the untamed West Coast spirit.

Bright clear flavours of orange blossom, makrut, bay leaf, lavender, rose and olive are anchored with earthy seaweed sweetness from the cliffs of Taylor’s Mistake.

Rimu, rata flower, citrus, fennel blossom and wakame capture the deep forested valleys of the Queen Charlotte Sound.

Pea-flower blue in the bottle, when combined with tonic this gin becomes the lavender blush of early mornings at Birdling’s Flat. Herbaceous and charismatic with chamomile, lemon thyme, rosemary and kanuka.

Manuka leaf from Stingray Bay and Cathedral Cove seaweed meet kawakawa spice, aromatic kumquat and hibiscus to create the fragrant layers and pinkish hue of one of the most spectacular beaches on earth.

Pinot noir grapes from Bannockburn, macerated in pure spirit and aged for a year, plus the flintiness of schist rock capture the complex heart of this alpine land.

Kōhia (passionfruit), horopito peppercorns, kawakawa and NZ kombu are balanced with aromatic Gisborne yuzu.

Summer lilac nectar imparts subtle notes of white honey, contrasted against the savoury umami of karengo. Combined with grapefruit, yarrow, rimu and tarata, this limited-edition gin speaks of lush native forest, salt water and sunshine.

Red beech, horopito, pink peppercorns, celery pine, snow tōtara, manuka and Cave Stream limestone fossils combine to create a very special gin that is reminiscent of a mountain beech forest – sweet and earthy with a hint of honey.

Fresh black truffles (tuber melanosporum) harvested from North Canterbury subtly blended with saffron, violets, coriander, cardamon, griottes, dried lemon and orange peel, and juniper.