Pinot Noir barrels from Martinborough Vineyard, one of the pioneers of the local wine scene, give Lighthouse Barrel Aged Gin its colour and its savoury depth. The base is Lighthouse's classic nine-botanical gin, rested in the wine casks and reduced to 45% ABV. Martinborough is known above all for its Pinot Noir, so the choice of casks ties the gin closely to its town and its vineyards.

Citrus · Woody · Herbal

Lighthouse has made gin in Martinborough, in New Zealand's Wairarapa wine region, since 2005, and calls itself the town's original craft gin. Its recipe uses nine botanicals, twice distilled: juniper, coriander seed, fresh Yen Ben lemon, navel orange zest, almonds, cinnamon quills, cassia bark, liquorice root and orris root. Its water is drawn from a spring in the Remutaka Ranges at Wharekauhau Country Estate, on Palliser Bay.

Lighthouse describes an aromatically fragrant gin with strong juniper and citrus notes and an underlying savoury character that makes it moreish. The Yen Ben lemon and navel orange keep the nose bright, while the cinnamon, cassia and almond gain warmth from the wood. The Pinot Noir casks add a soft, red-fruited and slightly spicy edge, and the orris and liquorice round the finish. The original Lighthouse gin has won gold at the Global Gin Masters and at the IWSC.

Lighthouse suggests drinking it neat or lengthened with tonic. Neat, at room temperature, the wine influence and the savoury notes are easiest to follow, along with a soft, rounded texture. With tonic, a twist of orange echoes the navel orange zest in the recipe and lifts the citrus over the wood; a single large ice cube keeps the dilution slow and preserves the cask notes. It also makes a rich, wine-tinged Negroni.