Terroir in gin

You may have heard that wine is generally divided by regions, even in New Zealand, we have iconic wines from specific regions like Sauvignon Blanc from Marlborough and Pinot Noir from Central Otago. This is because the same grapes, when exposed to a different climate and soil will produce a different tasing wine. This happens all the time in fruit, another example is yuzu lemon from Japan, it is a lemon but because of the cold Japanese climate where yuzu originated, it has developed a very specific flavour profile.

So, what if I captured the flavours specific to a neighbourhood in a bottle of gin?  Some of the citrus trees are as old as the home on the property and even older and with maturity the fruit takes on more and more local flavour. Or the huge vines of invasive pink jasmine, that has a unique floral sweetness about it. And the thriving native plants like kawakawa and manuka. But we can get even deeper into the flavour of the neighbourhood. Why not see what's growing in peoples backyards, after all, Hendrick's Gin is made with cucumbers and garden rose, inspired by English cucumber sandwiches and rose gardens. Why not actually get into peoples gardens and make gin together? Could be fun! 

And here we are, actually trying to make this happen. We've done a few tests already and the results are special. So stay tuned for the first release. 

Thanks

Egor