The Source Gin

Locally foragedForagingPlants gathered by hand in the wild (woods, heath, coastline) rather than grown or bought in.Glossary rosehip and a single malt base give The Source Gin its roots in New Zealand's Cardrona Valley. Cardrona Distillery makes that malt spirit on site rather than buying in neutral alcoholNeutral spiritAgricultural spirit rectified to at least 96% ABV, almost tasteless. It is the base later flavoured with botanicals.Glossary, then distils the botanicals in Pretty Betty, a 600-litre copper gin still, introducing them through the vapour.

Citrus · Fruity · Herbal

JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary and coriander seed sit alongside angelica rootAngelicaThe root of a tall umbellifer, earthy and musky. After juniper and coriander it is the most common botanical: it binds the aromas and holds the finish.Glossary and lemon and orange zest. Coriander brings a light spice and angelica an earthy, dry base. Juniper and citrus give a fresh, aromatic lift, and the rosehip adds a fruit-led accent. The gin is not chill filtered, so it can cloud when cooled or diluted.

The distillery lies among the Southern Alps of Central Otago. The Source won gold at the 2016 New York World Wine & Spirits Competition. It is bottled at 47% ABV in a 750 ml bottle, a strength that holds up well in a shaken cocktail.

For a Basil & Elderflower 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, shake 4.5 cl gin, 1.5 cl Rose Rabbit Elderflower Liqueur, 3 cl lime juice and five basil leaves with ice. Double strainDouble strainThe cocktail goes through the shaker strainer and then a fine strainer, which catches ice shards and pulp.Glossary into a cocktail glass and garnish with the remaining five basil leaves and lime peel; double straining keeps the shaken basil out of the glass. Basil adds a green, peppery note and elderflower a floral sweetness around the gin's citrus and rosehip.