Auckland 2018
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Curiosity Gin
Stand: 24 – View Map
Specials in Auckland 2018
New Products in Auckland 2018
Curiosity Gin - Recipe #23
Recipe 23’s well rounded citrus notes lends it to be enjoyed in refreshing cocktails such as the classic G&T, gimlets, punches and negroni. It is particularly excellent in a modified French 75 cocktail with Rosé bubbles, orange bitters and an orange twist garnish. The bold flavours of Recipe 23 stand up well to most tonics but is best served with an Indian Tonic and a slice of (Pink) Grapefruit and/or an Orange twist. A dryer tonic will enhance the earthy notes of the malt, angelica and spice and lends itself to a more savoury garnish such as a slice of green pepper and a twist from the pepper grinder. The complete list of botanicals is Juniper Berries, Manuka (berries and leaf), Coriander Seeds, Cardamom Pods, Fresh Orange Zest, Fresh Lime Zest, Ginger Root, Angelica Root, Lavender, Cinnamon and Star Anise.
Curiousity Gin - Curious Dry
Only New Zealand native botanicals and the finest imported Juniper are used to make Curious Dry. Wild harvest Kawakawa and Horopito (BushPepper), Manuka and urban foraged Tarata (Lemonwood) make a classical Dry Gin with a distinctly NZ taste delivering a curiously good G&T. A classical styled dry gin, Curious Dry delivers what the traditional gin drinker expects using only New Zealand native botanicals. Other than the Juniper, needed to make it gin, Curious Dry is made ”Grain to Glass” with all New Zealand ingredients. Starting with Canterbury barley, from which we distill the base spirit, to the all native botanicals Curious Dry is as Kiwi as a gin can get and more than delivers on all the flavour you expect in a fabulous dry gin. Perfect served in a traditional G+T garnished with a wedge of lemon. Curious Dry is also perfect to deliver a Kiwi twist to all the traditional gin cocktails! Botanicals: Juniper Berries, Tarata, Kawkawa, Horopito, Manuka
Curiousity Gin - Negroni Special
Negroni Special (55%, 500ml) – Our second product started as a limited release for Negroni Week 2017. The recipe is based on the same botanical mix as #23 but with everything ramped up to compliment the strong flavours of Campari and Vermouth in a Negroni. Negroni Special is also “Double Junipered” the Juniper is both macerated and vapour infused for stronger Juniper pine aroma and flavour notes. The Negroni Special is rested before bottling in a new French oak barrel long enough to give it a fabulous straw colour and add sweet honey and toffee aromas and sweet oak flavours but not long enough to start getting bitter oak tannins. Finally it is bottled at a high proof to deliver strength and body to the Negroni and other cocktails. Perfect served in a traditional Negroni 1:1:1 with Campari and Martini Rosso.
Curiosity Gin - Pinot Barrel Sloe
New Zealand's only Sloe Gin is made in the traditional way from whole Sloe Berries and real gin. We brought from the UK the finest Sloe Berries available and steeped them in Curiosity Gin for several months, in a barrel that was previously used to age Otago Pinot Noir. Sweetened with natural sugar before bottling the resulting liqueur is a luscious red colour and exhibits the smooth and intense, bitter sweet fruit flavours of a classic Sloe Gin with an added back note of the fruity Otago Pinot, from the barrel in which it was made. Fabulous in a long drink with Tonic, as a Sloe Gin Fizz or with Champagne as a Sloe Gin Royale its the perfect drink for a Kiwi summer or as in England, straight up or mulled as a traditional winter warmer!
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