In February 2016 our small copper pot still “Yoyo” was delivered and we started working on developing a gin. After many late nights, mixing different botanicals and tasting gins, we decided our 23rd trial recipe would be our first release and in late 2016 we launched Curiosity Gin – Recipe #23.
Recipe #23 is a contemporary style gin with a New Zealand twist. Distilled in-house starting with Canterbury grain and finished with 11 of the highest quality botanicals we can source, including a generous helping of East Coast Manuka, Gisborne Citrus and Otago lavender to bring a distinctive New Zealand taste.
Other unique gins have followed Recipe #23 and we now have a range of fabulous gins for you to try – London dry style Curious Dry, barrel aged Negroni Special and New Zealand’s only sloe gin, Pinot Barrel Sloe
All our gins are made in small batches, using whole botanicals steeped in the base spirit, before re-distilling through our small copper pot still, to create truly hand distilled aromatic Gins.