Hector s Premium Dry Gin

Sea kelp from Wainui gives Hector's Premium 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 coastal accent. It is one of thirteen botanicals in this 42% dry gin made in Akaroa, New Zealand, alongside mānuka, thyme, lavender and lemon myrtle.

Citrus · Spicy · Herbal · Earthy

On the nose, juniperJuniperThe one compulsory botanical: gin must taste predominantly of juniper. Its "berry" is really a small conifer cone, resinous and peppery.Glossary is joined by orange and a warm hint of cinnamon. Juniper leads the palate into a saline edge and the warmth of mānuka. A bright lemon-myrtle note follows, with a slight minerality in the finish. Coriander seed, angelica, orris and liquorice root sit alongside the juniper, and cardamom adds a gentle spice. Thyme brings a dry herbal note and lavender a light floral lift, while orris and liquorice lend the gin a smooth, slightly sweet body.

Made in small batchesSmall batchProduction in small quantities per distillation run, often in a small still. The term has no legal definition.Glossary, the gin takes its name from Hector's dolphins living off the coast of Aotearoa. Sand ripples and scallop-shell details decorate the 700 ml bottle, crowned by a dolphin, all of them referring to the waters where these dolphins live. A portion of gin sales at the tasting house supports the New Zealand Whale and Dolphin Trust.

For a coastal thyme G&T, fill a highballHighballA long drink served in a tall, straight glass with plenty of ice: a spirit topped with soda or tonic. The word also names the glass.Glossary with ice, pour in 4 cl gin and top with 12 cl Fentimans Premium Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary. Stir once and add a thyme sprig. This follows the distillery's own advice to serve the gin over ice with a quality tonic and fresh thyme. Three parts tonic to one of gin make a long, refreshing drink, and 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 sharpens the dry juniper. Stirring just once keeps the bubbles lively, while the fresh sprig echoes the thyme already in the recipe and adds a herbal scent with each sip.