In Taupō, in the centre of New Zealand's North Island, 5 Mile Distilling makes Forest Gin to capture what it calls the vibrant essence of Aotearoa's native forests. Its 70 cl bottle holds the gin at 41% ABV, and the New Zealand Spirits Awards gave it gold in 2025. Taupō lies on the shore of the lake of the same name, surrounded by volcanic plateau and native bush, which gives the forest theme a real backdrop.

Spicy · Herbal · Earthy

The recipe pairs classic and native botanicals. Juniper, coriander seed and angelica root provide the traditional gin structure, walnut adds a soft, nutty depth and lime peel brings freshness. Three native plants give the gin its local character: horopito, the New Zealand pepper tree, whose leaves carry a peppery heat; kawakawa, a heart-shaped leaf long used in Māori medicine, with a warm, slightly minty spice; and mānuka leaves, from the shrub best known for its honey, which add a resinous, tea-like note.

The result moves from the familiar to the local. Juniper and lime open the nose, then coriander and walnut round the palate before horopito and kawakawa bring a gentle, peppery warmth to the finish. Mānuka keeps a green, aromatic thread throughout, echoing the forest of the name. Walnut, an unusual choice in gin, adds a slightly bitter, woody texture. At 41% ABV the gin is smooth enough to taste neat, and a little ice softens the pepper and brings the citrus forward.

For a gin and tonic, build it over plenty of ice, top it with Indian tonic and garnish with a wheel of lime and, if you can find one, a kawakawa leaf. Stir gently and keep the garnish simple, since the gin already combines citrus peel, spice and native leaves. A dry Martini with a twist of lime is another good way to taste the native botanicals.