CURIOSITY GIN HAS A UNIQUE PERSONALITY AND A FLAVOUR THAT MAKES IT STAND OUT FROM THE CROWD
Too many times we tried a new gin and all we could taste was the tonic. So we set out to create gins that are truly individual; gins that will stand out from the crowd and the tonic.
In February 2016 our small still “Yoyo” was delivered and we started working on developing a gin. After many trials and late nights, mixing different botanicals and of course tasting gins, it was agreed that the 23rd trial recipe would be our first release and in late 2016 we launched Curiosity Gin – Recipe #23.
Other unique gins have followed Recipe #23 and we now have a range of fabulous award winning gins – London dry style Curious Dry, barrel aged Negroni Special and New Zealand’s only sloe gin, Pinot Barrel Sloe. The latest release is Curiosity Ruby, a delightful pink gin made with fresh rhubarb.
To hold true to the values of uniqueness, individuality and flavours that stand out, our gins are made “grain to glass” where possible. Recipe #23 and Negroni Special both begin with Canterbury malted barley which is mashed, fermented and distilled in-house to make a single malt base spirit. This is refined in our own stills creating a slightly sweeter spirit with a residual malt flavour that gives complexity and a full flavour to these two gins.
All our gins are made in small batches, using whole botanicals steeped in a base spirit. A re-distillation process occurs in our small copper pot still, to create truly hand crafted, aromatic Gins.
We hope you enjoy Curiosity Gin as much as we do!