Wheat and Oats from the South Island are milled into a fine grist in our German stone mill.
The hot wort is cooled and pumped into a fermenter with a specific yeast strain from Belgium. This strain of yeast ferments very cleanly preserving the flavour of the grain. It takes 3-4 days for the yeast to consume all the sugar in the wort. The liquid is now moderately alcoholic (8-9% abv) and is called distillers beer or wash.
At 75% abv the gin is far too strong for normal use so filtered water is added until the spirit is at bottling strength (43% abv). The finished gin is then filtered and bottled for you to enjoy.
Water is heated and the chemistry is tested and adjusted to ensure the correct PH and nutrient content. Our distillery water is sourced from a deep limestone bore which is perfect for brewing. The hot water is pumped into the mash tun and mixed with the grain. Temperature is tightly controlled to ensure the naturally occurring enzymes in the grain can break the starch down into fermentable sugars. The resulting sweet liquid is called wort.
In order to transform the wash into gin we need to distill it three times. The first pass through the still is the stripping run, this strips the alcohol from the wash. The second pass is the spirit run producing a very high purity alcohol. This is the premium spirit which gives our gin its rich depth of flavour. The final pass is the gin run during which our premium spirit is infused with botanicals such as citrus, juniper, coriander, angelica, licorice. The end result is a VERY strong gin approx. 75% abv.
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