Makers start by distilling a dry gin with a little less spice and a little extra orris root for floral sweetness. Then macerate raspberries in the gin for a month, strain, and add the juice pressed from locally grown rhubarb.

Inspired by the New Zealand summer. The raspberries are macerated in a floral dry gin. The juice of the rhubarb is slowly extracted and blended with the gin until bottling strength. The floral aroma of orris root is prominent on the nose with Juniper and coriander maintaining the delicate piny heart. No added sugar and only real fruit... a uniquely honest pink gin.

Enjoy drinking with Fever Tree Aromatic Tonic, a slice of lime and bruised mint.