Drop of the Day - Cardrona Distillery The Source Gin
Cardrona Distillery's The Source Gin is a rich, complex and dry handmade Gin ripe for drinking alongside a Hot Smoked Salmon and Horseradish Pâté...
This article was created in partnership with Cardrona Distillery
Bottled at the peak of its perfection in New Zealand's South Island, Cardrona's 'The Source' Gin is a natural matrix of locally foraged rosehip, together with traditional juniper, coriander seed, angelica root, lemon and orange zest. Seasonal rosehip first brought to Cardrona Valley by the Chinese imparts the character and history of Cardrona. Both copper pot and column distillation were used to create this unique and rare New Zealand Gin.
A rich & complex handmade spirit vapour distilled with six botanicals, juniper, lemon peel, coriander seeds, angelica root, orange peel and local rosehips, has resulted in a dry gin with a unique flavour profile. It has been non-chill filtered for a fuller flavour & character.
It is particularly incredible with a classic premium tonic, and garnished with grapefruit or rosemary. Try it with premium grapefruit tonic and garnished with thyme for a refreshing highball. As a food match, you can't go past dish magazine's own rich, briny and spicy Hot Smoked Salmon and Horseradish Pâté.
The Source Gin was awarded Gold at the New York World Wine and Spirits Competition in 2016, and has also been named as one of the World’s Top 50 Gins, so we highly recommend you get your hands on a bottle of this delicious drop.
Available from the Cardrona website and all good Liquorstores.
Cardrona
cardronadistillery.com
Enter the dish tasting panel:
Giddy Up Shirazliens!!
For just the second time in our 14 Year Tasting Panel history, dish Magazine is venturing offshore to embrace the ANZAC spirit and highlight the best AUSTRALIAN SHIRAZ wines available in NZ
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!