Bloody Good Gin New Zealand Botanicals

Horopito, koromiko and kohekohe join juniper in the botanical recipe of Bloody Good Gin New Zealand Botanicals. Made in Canterbury, this 40% distilled ginDistilled ginGin made by redistilling neutral spirit with juniper and other botanicals. Unlike London Dry, flavourings may be added after distillation.GlossarySee Distilled gin gins brings native New Zealand plants into a recipe with a recognisable juniper foundation.

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 and coriander come first, with the herbal koromiko close behind.

The palate is smooth and savoury. Horopito adds a peppery edge, while koromiko lends a subtle herbal note and kohekohe contributes an earthy depth reminiscent of native bush after rain. Coriander, liquorice root and cardamom bring warmth and spice across the palate. Liquorice root also gives a touch of sweetness that rounds the texture, and cardamom adds a fresh, aromatic lift. The horopito pepper is what lingers longest, leaving a dry, warming finish.

At the distillery, the spirit foundation is made using traditional methods and distilled three times. That triple-distilledTriple distilledThe spirit goes through the still three times before or with the botanicals: each run cleans it up, giving a purer, softer base.Glossary base gives the native botanicals a clean backdrop, so each of them stays distinct. The finished gin is offered in a 700 ml bottle.

For a rosemary and tonic, fill a rocks glassRocks glassA short, heavy glass (tumbler) for a spirit over a large ice cube or a short cocktail.Glossary with ice, pour in 5 cl gin and add 8 cl Double Dutch Indian Tonic WaterIndian tonicThe classic tonic: sparkling water, bitter quinine and sugar. The name recalls colonial India, where quinine warded off malaria.Glossary. Stir gently and finish with a rosemary sprig. A rocks glass full of ice keeps the drink cold and short, with less tonic than 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, so the gin stays at the front. The quinine bitterness of the tonic sits well with the dry finish, and the rosemary adds a resinous aroma at the rim that suits the juniper. Without tonic, the gin can also simply be poured over ice.