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As the name suggests, our story is the journey to develop within our workshop, NZ’s most enjoyed craft spirits. It began with the simple pleasure of sharing personal stories, ideas and dreams over quality food and beverages. These moments and reflections were always enhanced when there was knowledge around the flavours and a story behind the produce we were enjoying. New Zealand’s wines have a fantastic worldwide reputation and New Zealand craft beer is developing in leaps and bounds. At that stage there were no appreciable homegrown spirits to showcase the unique flavours of New Zealand. Our spirits of choice were Whisky from Scotland, Rum from the Caribbean or Gin from the UK. Surely there was an opportunity to develop distinctly New Zealand spirits that could deliver a taste of New Zealand to the spirits world?
Curiosity for great flavour is what drives our craft, makes our products unique and delights our customers. Giving a personal story to what we create and sharing the knowledge of how our spirits are crafted is fundamental to our business.
Our Whisky stock is quickly growing and maturing in virgin oak barrels – a process which takes a minimum of 3 long years. The first release of Divergence - French Oak was in October, 2020. It has been very well received with gold medals in 2021, from both the World Spirits Awards and the New Zealand Whisky Awards (The Drammies).
Always curious and ready to Diverge into something different, Antony & Jack continue to treat whisky lovers to a range of very special single barrel releases. From Tawny Port to Pinot Noir to Sloe Gin, the single barrel expressions to date have been pretty exceptional.
The intention over time is to add New Zealand wood to the process to deliver a truly New Zealand character to our whisky collection.
For true whisky lovers, there is the exciting option of owning and maturing your own mini barrel.
In February 2016 our small still “Yoyo” was delivered and we started working on developing a gin. After many trials and late nights, mixing different botanicals and of course tasting gins, it was agreed that the 23rd trial recipe would be our first release and in late 2016 we launched Curiosity Gin – Recipe #23.
Other unique gins have followed Recipe #23 and we now have a range of fabulous award winning gins – London dry style Curious Dry, New Zealand's only sloe gin Pinot Barrel Sloe, and the delightful pink gin made with fresh rhubarb, Curiosity Ruby. The latest release is Curiosity Classic, a soft, smooth, fruity, and floral gin perfect for any occasion or cocktail.
To hold true to the values of uniqueness, individuality and flavours that stand out, our gins are made “grain to glass” where possible.
Recipe #23 begins with Canterbury malted barley which is mashed, fermented and distilled in-house to make a single malt base spirit. This is refined in our own stills creating a slightly sweeter spirit with a residual malt flavour that gives complexity and a full flavour the gin.
All our gins are made in small batches, using whole botanicals steeped in a base spirit. A re-distillation process occurs in our small copper pot still, to create truly hand crafted, aromatic Gins.
the spirits workshop are
proud co-founders & organisers of gindulgence
New Zealand's original
boutique single-site gin festival
