Takapuna Aotearoa Dry Gin

Kawakawa, mānuka and horopito, three plants of the New Zealand bush, join juniper and coriander in Takapuna Aotearoa Dry GinDry ginGin with no perceptible sweetness: in the European Union, the word "dry" allows at most 0.1 g of sugar per litre.GlossarySee Dry gin gins, made by CarbonSix Distillery. It is distilled in a traditional pot stillPot stillA traditional still, often copper, that distils in batches. It keeps more texture and character than a column.Glossary and bottled at 40% ABV. Aotearoa, the Māori name for New Zealand, makes the intention clear: a dry gin with a local accent. Kawakawa and mānuka have long been used in traditional Māori medicine.

Citrus · Spicy · Herbal · Earthy

CarbonSix lists the top notes as juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary, citrus and sweet, and describes a refreshing, herbaceous aroma with hints of citrus and floral notes. Juniper sets the dry, piney base, and coriander adds a light, citrus-like spice. Kawakawa, a shrub with heart-shaped leaves, brings a peppery, slightly minty warmth, while mānuka adds a resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary, honeyed herbal note. Horopito, whose leaves are hot to the taste, gives a gentle, lingering heat on the finish. The result is a dry gin that tastes clearly of juniper first, with the native plants adding green depth rather than taking over. The finish is dry, with a faint sweetness.

The distillery recommends serving it over ice with tonic and a lemon or lime garnish, and it works well in cocktails. Its herbal side suits a dry MartiniDry MartiniGin and a little dry vermouth, stirred over ice and served in a well-chilled stemmed glass, with an olive or a twist.Glossary or a GimletGimletGin with lime cordial or sweetened lime juice, served well chilled without ice. It is said to come from the Royal Navy, as a guard against scurvy.Glossary, and the gentle pepper makes an interesting NegroniNegroniAn Italian cocktail of equal parts gin, sweet vermouth and red bitter (Campari), served over ice with orange peel. Born in Florence in 1919.Glossary. Neat over ice, the kawakawa's peppery warmth is easy to find. A Gin Sour suits it as well.

For the G&T, pour 45 ml of Aotearoa Dry Gin over ice in a balloon glass and slowly add 100 ml of East Imperial Yuzu Tonic. Add a thin slice of fresh lime and a short rosemary sprig to the glass, and serve the same garnish on a small plate beside it. The lime follows the distillery's advice, the yuzu brightens the citrus, and the rosemary picks up the herbal notes.