Puhoi Dry Gin

Mānuka flowers, feijoa blossom and hand-zested local grapefruit give Puhoi 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 a clear connection to the Puhoi Valley. This 38% ABV New Zealand gin is made in a London DryLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins style and bottled at Puhoi Organic Distillery. Juniper remains the required foundation, while the named local botanicals bring floral and citrus detail to the producer's classic style.

Citrus · Dry · Floral

The aroma moves from juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary into delicate floral notes, then the grapefruit zest adds a bright, slightly bitter edge. Feijoa blossom and mānuka flowers soften the citrus with a gentle fragrance, while the dry palate keeps the flavours precise. Together, the floral notes soften the grapefruit's sharper edge, and the finish stays clean and lightly citrus-led. That balance makes it equally at home in a crisp gin and tonic or a drier cocktail where the local citrus can take the lead.

Puhoi makes this gin in batches no larger than 100 litres and lets it rest in glass demijohns for at least three weeks after distillation. The distillery uses no added sugar and makes the spirit at its site in Puhoi, using water from its own artesian bore. Grapefruit is sourced from the valley and zested by hand during harvest; juniper comes from Croatia and Macedonia. The glass resting period gives the spirit time to settle before bottling, while the valley-grown citrus and floral notes shape its local profile.

Try 4.5 cl with 10 cl Folkington's English Garden Tonic over ice. Its botanical notes complement the mānuka and feijoa flowers, while the quinineQuinineAn alkaloid from cinchona bark that gives tonic its bitterness. The British in India drank it against malaria and added gin: the gin and tonic was born.Glossary keeps the grapefruit crisp. Add a grapefruit twistTwistA strip of peel twisted over the glass to release its oils, then dropped into the drink.Glossary and a fresh mint leaf to the drink, then place matching garnishes beside the glass. Stir once, gently. The citrus oils brighten the first sip and the mint brings a cool, clean finish that suits the gin's dry style.