New Zealand Native Gin

Kawakawa and karamū give New Zealand Native Gin its local accent: the first, a native relative of pepper, brings a peppery lift, the second a soft, berry-like sweetness. Both are native New Zealand plants, and National Distillery builds this gin around them.

Spicy · Fruity · Herbal

JuniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary anchors a broader botanical mix of coriander, angelica, orris and cardamom, joined by liquorice root, cassia, lemon peel, hemp and New Zealand flax seed, which bring a nutty depth. Angelica and orris give the base a dry, earthy grip. Coriander and lemon peel freshen the opening, while the kawakawa's pepper carries into an earthy spice on the palate. Toasted notes linger there, and the finish is long, savoury and gently sweet, with the karamū's fruit returning at the end. The gin is bottled at 44% ABV.

National Distillery makes it in Napier, on the Hawke's Bay coast, working from the historic National Tobacco Company building, and uses copper stills for its spirits. New Zealand Native Gin is also sold in a 200 ml bottle.

For a Native Lime G&T, pour 4.5 cl gin into an ice-filled tumblerRocks glassA short, heavy glass (tumbler) for a spirit over a large ice cube or a short cocktail.Glossary, add 11 cl Barker & Quin Finest Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary and stir briefly. Add a lime wheel: its sharp citrus brightens the earthy spice and leaves the karamū's soft berry sweetness intact.