New Zealand Gins & Distilleries
On This Page: New Zealand Gin and Distillery directory, reviews and tasting notes, distillery tours in New Zealand, interviews with New Zealand distillers, and industry insights with Ben Leggett of Elemental Distillers.
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While the first New Zealand gin was launched in 2003, it has been over the past 10 years that the distilling and spirits industry in New Zealand has really grown. With a population of just 5.3 million people, New Zealand now boasts over 160 independent distilleries. Supported by the industry body. Distilled Spirits Aotearoa, New Zealand distilleries have quickly carved a name for themselves in the global spirits industry. In 2020, National Distillery Company in Napier was a Winner in The Gin Guide Awards with their Verdigris Gin, and again in 2022 with their New Zealand Dry Gin, before Bluff Gin was named as the global Product of the Year in The Gin Guide Awards 2025.
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New Zealand Gin Reviews - A to Z
Bluff Gin
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Bluff Distillery, located in the town of Bluff on New Zealand's southern coast, was established in 2024 - exactly 200 years after the town was founded in 1824. Bluff London Dry Gin is made in a 300L copper hybrid still with a whey base spirit and a classic core of botanicals alongside hibiscus and lemongrass. The custom-made bottles pay homage to the glass buoys that illegal Japanese whalers would keep their nets afloat with, and that 'Bluffys' would keep as trophies when they braved the seas to cut them off.
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Roots Gin
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Elemental Distillers was established in Marlborough in 2017 by Ben Leggett and Simon Kelly, following decades of combined experience in the drinks industry. Elemental Distillers launched Roots Gin in 2019 and is a B-Corp Certified business, producing, bottling and packaging all of their products on-site in their tailor-made container distillery which is home to their 200L hybrid still and Rotovap. Alongside Macedonian Juniper, the botanicals in Roots Gin are sourced in New Zealand through working closely with independent farmers, foragers and cooperatives.
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Gin Distillery Tours & Experiences in New Zealand
Many distilleries in New Zealand are open to visitors for tours and tastings which make for the ideal experience for gin lovers living in or visiting New Zealand.
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North Island:
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South Island:
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Meet the Makers
Get to know some of New Zealand's finest gin creators and distillers in our 'Meet the Maker' interviews. Find out what inspired them and how they created and launched their gin, how it's made, what botanicals are used, what you can experience if you visit their distilleries, how best to serve their gins and what they have planned for the future:
Chris Fraser
Bluff Distillery, Bluff Interview Coming Soon |
Simon Kelly & Ben Leggett
Elemental Distillers, Marlborough Interview Coming Soon |
Industry Insights
We caught up with Distilled Spirits Aotearoa (the industry body in New Zealand) and Ben Leggett, distiller and co-founder of Elemental Distillers, to find out what makes New Zealand gin special, how the industry has grown in recent years, and what the future holds for New Zealand gin.
What is New Zealand's history with spirits and distilling?
Ben: Historically, NZ never really had much of a distilling industry with the exception of the largely forgotten Wilson whisky distillery which operated in impressive scale from 1974 and even got bought out by Seagrams before closing in 1997. Since 2000, our biggest hero was arguably Below 42 vodka - a brand which was able to grow from humble beginnings to global success, ultimately selling to Bacardi for a mint $138 mil in 2006.
Aside from this, NZ only really got into distilling fully in the last 10 years, driven mainly by the gin boom which hit NZ over a decade after the UK, but no less as aggressively. Distilleries can now be found in almost every corner of the country and the vast majority are boutique gin distillers, while some larger icons such as Scapegrace, Cardrona and Reefton represent more substantial distillery operations. Today, little NZ consistently picks up global trophies for not only our gin but our many other amazing spirits showing our calibre for premium spirits despite such a short professional history.
How has the New Zealand Gin industry developed in recent years?
Distilled Spirits Aotearoa: A growing appetite for premium, locally made products paved the way for new generation distillers. Today, New Zealand is home to over 160 licensed distilleries, many of which produce gin alongside whisky, rum, and vodka. The sector is defined by small-batch craftsmanship, regional pride, and a commitment to sustainability and quality. Gin has emerged as a standout category. The past decade has seen a surge in new brands, festivals, and export activity. From urban micro-distilleries to remote coastal producers, Kiwi gin makers are pushing boundaries with native botanicals and bold flavour profiles.
Ben: Simply put, it has developed VERY fast. COVID saw an explosion of new entries into the market, almost all micro in operation. And while we are now a market exhausted with gin brands, the calibre growth in the last 3 years has been impressive to see. The domestic gin sector has now evolved from being flooded with sweet/coloured expressions or botanically unbalanced contemporary styles to refined and controlled recipes in intelligently packaged products that can stand up to some of the most iconic of international brands.
What makes New Zealand Gin different or special?
Distilled Spirits Aotearoa: New Zealand gin is distinguished by:
Ben: Many NZ gins proudly promote some of our amazing native botanicals (kawakawa, horopito, manuka etc), and I would also argue that most of the botanical gins in NZ use fewer ingredients by number than many international expressions. We are big believers in a 'less is more' approach.
Neutral spirit is always a hot topic with gin distillers but the domestic supply of NS in NZ comes not from grain or cane but from whey. We produce amazing milk in this country from which our national brand Anchor produces cheese, yogurt and butter from the curds, leaving the protein rich alcoholic whey as a bi-product. This whey is rectified into a highly neutral spirit by a company named Lactanol, delivering an organoleptically clean base ethanol, with no allergens that is texturally dryer than grain.
What's next for the gin industry in New Zealand?
Ben: Today we have an excellent national distilling association in the DSA (Distilled Spirits Aotearoa) run entirely by industry volunteers who continue to massively up-skill and develop our industry through national conferences, training seminars and government lobbying.
Currently NZ is recovering from an economic recession. Retailers and producers alike are fighting a drop in consumer buying with a realignment of both habits (sober curious) and premium priced spirits (dropping). Summer is about to begin and already we are seeing producers pivot with new innovative low alcohol options, bulk refill solutions or more budget priced ranges.
Distilled Spirits Aotearoa: The future is bright, with several key developments underway:
What is New Zealand's history with spirits and distilling?
Ben: Historically, NZ never really had much of a distilling industry with the exception of the largely forgotten Wilson whisky distillery which operated in impressive scale from 1974 and even got bought out by Seagrams before closing in 1997. Since 2000, our biggest hero was arguably Below 42 vodka - a brand which was able to grow from humble beginnings to global success, ultimately selling to Bacardi for a mint $138 mil in 2006.
Aside from this, NZ only really got into distilling fully in the last 10 years, driven mainly by the gin boom which hit NZ over a decade after the UK, but no less as aggressively. Distilleries can now be found in almost every corner of the country and the vast majority are boutique gin distillers, while some larger icons such as Scapegrace, Cardrona and Reefton represent more substantial distillery operations. Today, little NZ consistently picks up global trophies for not only our gin but our many other amazing spirits showing our calibre for premium spirits despite such a short professional history.
How has the New Zealand Gin industry developed in recent years?
Distilled Spirits Aotearoa: A growing appetite for premium, locally made products paved the way for new generation distillers. Today, New Zealand is home to over 160 licensed distilleries, many of which produce gin alongside whisky, rum, and vodka. The sector is defined by small-batch craftsmanship, regional pride, and a commitment to sustainability and quality. Gin has emerged as a standout category. The past decade has seen a surge in new brands, festivals, and export activity. From urban micro-distilleries to remote coastal producers, Kiwi gin makers are pushing boundaries with native botanicals and bold flavour profiles.
Ben: Simply put, it has developed VERY fast. COVID saw an explosion of new entries into the market, almost all micro in operation. And while we are now a market exhausted with gin brands, the calibre growth in the last 3 years has been impressive to see. The domestic gin sector has now evolved from being flooded with sweet/coloured expressions or botanically unbalanced contemporary styles to refined and controlled recipes in intelligently packaged products that can stand up to some of the most iconic of international brands.
What makes New Zealand Gin different or special?
Distilled Spirits Aotearoa: New Zealand gin is distinguished by:
- Native botanicals: Distillers use ingredients like kawakawa, horopito, mānuka, and rimu, offering flavours that are earthy, peppery, and distinctly Kiwi.
- Pristine water sources: Glacial and spring waters contribute to exceptionally smooth spirits.
- Sustainability and storytelling: Producers embrace eco-conscious practices and craft gins that reflect local landscapes and heritage.
Ben: Many NZ gins proudly promote some of our amazing native botanicals (kawakawa, horopito, manuka etc), and I would also argue that most of the botanical gins in NZ use fewer ingredients by number than many international expressions. We are big believers in a 'less is more' approach.
Neutral spirit is always a hot topic with gin distillers but the domestic supply of NS in NZ comes not from grain or cane but from whey. We produce amazing milk in this country from which our national brand Anchor produces cheese, yogurt and butter from the curds, leaving the protein rich alcoholic whey as a bi-product. This whey is rectified into a highly neutral spirit by a company named Lactanol, delivering an organoleptically clean base ethanol, with no allergens that is texturally dryer than grain.
What's next for the gin industry in New Zealand?
Ben: Today we have an excellent national distilling association in the DSA (Distilled Spirits Aotearoa) run entirely by industry volunteers who continue to massively up-skill and develop our industry through national conferences, training seminars and government lobbying.
Currently NZ is recovering from an economic recession. Retailers and producers alike are fighting a drop in consumer buying with a realignment of both habits (sober curious) and premium priced spirits (dropping). Summer is about to begin and already we are seeing producers pivot with new innovative low alcohol options, bulk refill solutions or more budget priced ranges.
Distilled Spirits Aotearoa: The future is bright, with several key developments underway:
- Export growth: More brands are entering UK, US, and Asian markets, leveraging New Zealand’s reputation for purity and innovation.
- Distillery experiences: Gin trails and immersive tasting venues are expanding, especially in regions like Otago, Northland, and Southland.
- Innovation and collaboration: Expect more hybrid spirits, barrel-aged gins, and cross-sector partnerships with chefs, brewers, and Maori communities.
