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
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.