NOSE
Subtle citrus, clean pine, and hints of herbaceous notes
PALATE
Initial brightness for lemon zest, juniper, and coriander accents, spicy mid-palate of cinnamon and cassia bark
FINISH
Soft lingering finish of cinnamon, liquorice root and almond
95 points & Gold Medal
International Wine
and Spirits Competition
BOTANICALS
Yen Ben Lemons
Navel Oranges
Coriander Seeds
Almonds
Cassia Bark
Cinnamon Quills
Juniper Berries
Liquorice Root
Orris Root
Yen Ben Lemons
Navel Oranges
Coriander Seeds
Almond
Cassia Bark
Cinnamon Quills
Juniper
Liquorice Root
Orris Root
THE PROCESS
Our gin base is made from high quality grain combined with pure spring water that filters down from high in the Remutaka Ranges. Head Distiller, Rachel Hall, collects this pristine water herself from an ancient aquifer found on the Wharekauau Country Estate.
Our nine hand selected botanicals are prepared, including hand-zesting the Yen Ben Lemons, which is then macerated in a copper-pot still overnight to extract the flavors before the first distillation.
The gin is re-distilled without the botanicals. This double distillation process creates a gin with a much more refined, smooth and elegant palate.
The final product is bottled at 40% ABV – an approachable proof that let’s the botanicals shine through.
the origins: lighthouse gin
Lighthouse Gin was established in 2005 by founder and original Master Distiller, Neil Catherall. Rachel Hall joined the Lighthouse Gin team in 2010, and after years of learning from Neil and experimenting for herself, she advanced to the position of Head Distiller in 2014, becoming New Zealand’s first female Head Distiller.
COCKTAILS
North Island Martini
2 ½ oz Lighthouse Gin
½ oz dry vermouth
Lemon twist
Kiwi 75
1.5 oz Lighthouse Gin
¾ oz fresh lemon juice
¾ oz simple syrup
2 oz Banshee Brut
Lemon twist garnish
Rachel’s Gin & Tonic
2 oz Lighthouse Gin
4 oz tonic
Lemon wedge