Gin-gin!
Hayley Barnett toasts to a deliciously novel local experience.
photos Erin Cave
Who doesn’t enjoy a good gin? Floral, spicy, citrusy, nutty, sweet – there’s one to suit everyone these days, but making your own brings the appreciation to a whole new level.
Matahui Distillery in Aongatete offers gin lovers the experience of creating and bottling their own unique gin – from choosing your own botanicals, through to naming and labelling your creation. Before heading there to experience it for myself, I’d imagined making gin would be a time-consuming process and I’d have absolutely no idea what I was doing when it came to choosing which flavours go with what. I can barely cook. It turns out you can’t really go wrong. Not at Matahui anyway.
Gin enthusiast Shelley Broadbent leads our group of intrigued soon-to-be-mixologists and first educates us on the complexities – and simplicities – of the making process. Each station is set up with beakers and various measuring apparatuses, reminiscent of high school science class, only a lot more fun. Though the teenage trauma still lingers for me, Shelley assures us it’s a straightforward process – and it is.
Taste-testing the botanicals.
Pick your botanicals, mix your alcohol and water, then add everything to your distiller. You do get some guidance, of course. When it comes to choosing botanicals, it’s important to know that juniper berries usually make up around 80 percent of a gin profile, although these days it’s common for gin to include less juniper, to make way for other fanciful flavours. Then it’s wise to use coriander seeds, orris root and angelica root to get a well-rounded flavour profile. Some distillers use crushed and roasted coriander seeds, but we’re using them whole. After that, it’s a free-for-all to do as you please. Citrus is highly recommended but not essential. We play it safe and go for fresh lime peel. Next, we add bold, daring horopito, macadamia and liquorice, feeling as though we’re living on the edge.
During the distillation process, we walk around placing our fingers under other distillers (invited of course), to taste and see if we can recognise where the flavours come in. It’s fascinating to see how each taste combines with the others before it.
Angela takes us on a tour through the gardens.
One of the best things about Matahui is that they grow their own herbs, fruit and vegetables, offering up the very real experience of farm to plate. While our gin is distilling, we take a walk around the garden as Angela Howard, co-owner with husband Paul Horak, gives us a rundown on various flavours and where they come from.
Back in the lab, Shelley gets us started on the bottling process. Although she doesn’t own the place, it’s her we have to thank for our foray into gin distilling. She’s the one who twisted Angela and Paul’s arms to set up the distillery. Angela made a hobby out of turning alcohol into liqueur and Paul enjoyed experimenting with home distilling. They often talked about growing their own botanicals and turning their hobbies into a commercial business, but it took Shelley’s infectious positivity and persuasion to convince them to turn their dreams into reality.
Paul, Angela and Shelley.
A year ago, they invested in a state-of-the-art still to help them produce the highest-quality gin possible, and came up with their own brand, Adventurers Gin. Today, all three welcome groups onto their farm to try their hand at distilling and sample the various liquors on offer. Sharing their passion with locals and visitors is a dream come true for the trio, but they say they’ve only just started their adventure.
