Traditional crafting meets a few important twists
Our products are traditionally crafted with a few disruptive twists to ensure maximum flavour and authenticity. Here’s our six-step process to non-alcoholic greatness.
No alcohol. Just pure New Zealand water.
Firstly, no alcohol is involved at any stage of the process. Instead, we use naturally purified New Zealand water that comes from an aquifer underneath Christchurch and feeds off the Southern Alps. This is essentially thousands of years of rainfall that’s fed down from the mountains and naturally filtered in the grounds below Canterbury. It produces some of the purest water in the world.
An abundance of fresh botanicals.
Secondly, we use three to four times more botanicals than an alcoholic gin, particularly the Juniper – gin’s signature ingredient.
Crushed and steeped for 24-36 hours for maximum flavour.
The fresh botanicals are crushed to release the flavours and then steeped for a minimum of 24 hours. This process of upping the botanicals, crushing and steeping, ensures that the flavour compounds and aromas are extracted as powerfully as they would be if alcohol was present.
Tini and Yuzu are distilled true London Dry Style.
We then put all the flavour compounds through the copper still in one hit to create a concentrate.
Manuka is macerated for a minimum of 48 hours.
The apple cider vinegar pulls out the aromatic compounds and balances the bitterness into deliciousness.
Fresher for longer
Next we simply add pure New Zealand water and lower the pH to an acidity level that extends the shelf life and stability of the product.
Manuka for natural sweetness
Our distillation and maceration process doesn’t include any sugar. All the flavour comes from the fresh botanicals and the addition of pure New Zealand Manuka Honey. All the awesome benefits and character of Manuka are maintained in the process and the bees benefit alongside your tastebuds.
