To make a nuanced, off-dry Central Otago gin, Elsewhere wild-foraged thyme, matagouri blossoms, and briar rose, and steeped them three times.
Pinot noir grapes from Bannockburn, macerated in pure spirit and aged for a year, and the flintiness of schist rock capture the complex heart of this mountain-strewn place.
This delicate gin is best kept out of direct sunlight.
