Papaiti Mountains to Sea Gin

Papaiti's Mountains to Sea Gin follows the river from volcanic peak to ocean tide, through the land and waters around Whanganui. Horopito comes from the mountain forests, mānuka from the riverbanks and kelp from the sea, set on a juniper base, and the distillery bottles the gin at 42% ABV. Papaiti describes it as layered, briny and unmistakably local. It belongs to Papaiti's Storyteller's Collection.

Spicy · Herbal

JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary opens with a familiar resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary note, followed by the green, peppery warmth of horopito, a native shrub with hot-tasting leaves. Mānuka leaf adds a resinous, slightly honeyed herbal depth, and kelpKelpA brown seaweed from Atlantic shores, briny and rich in umami.Glossary brings a savoury, saline edge on the finish. The contrast between land and sea is the heart of the gin: forest spice first, then a briny, mineral close, with juniper tying them together. The distillery says it tastes like weathered landscapes and wild coastlines, and it is made for slow evenings and reflective pours. Over ice, the saline and herbal notes are easy to tell apart. Mānuka grows along New Zealand's rivers and is best known for the honey its flowers give.

The Whanganui River runs from the volcanic plateau of the central North Island down to the Tasman Sea, and the recipe follows that course. Papaiti suggests it in a Dirty 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 with olive brine, a classic gin and tonic or gin and soda, or simply neat. A dash of olive brine in a 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 picks up the kelp. A splash of soda keeps it light.

For the long drink, pour 45 ml of Mountains to Sea over firm ice and add 100 ml of East Imperial Yuzu Tonic. Add a little sea kelp and a lemon twistTwistA strip of peel twisted over the glass to release its oils, then dropped into the drink.Glossary to the drink, and set matching garnishes beside the glass. The yuzu brightens the herbs, and the kelp echoes the gin's coastal finish.