Cuisine - - CRISPY BITS -

Kiwi-made gin Reid + Reid is dis­tilled in Mart­in­bor­ough by Ata Rangi’s as­sis­tant wine­maker Chris Reid, whose part­ner in the busi­ness is his brother Stew. For Chris, there are fewer de­grees sep­a­rat­ing pinot noir and gin than their dif­fer­ent alcohol lev­els sug­gest. “Both drinks have flo­ral and savoury el­e­ments,” he says. “When it came to fi­nal­is­ing the recipe for Reid + Reid, it was very like a day of blend­ing at Ata Rangi, de­cid­ing which com­po­nents worked best to­gether.” He set­tled on a se­lec­tion of 13 dif­fer­ent botan­i­cals, in­clud­ing na­tive plants kawakawa, manuka and horo­pito. Af­ter con­cen­trat­ing on lo­cal mar­kets, Reid + Reid is poised to go fur­ther afield. “We’re in dis­cus­sion with a UK dis­trib­u­tor, and my brother has moved to Mel­bourne, where there’s also in­ter­est,” says Chris, who has his own still and does ev­ery­thing in-house. “I wouldn’t have it any other way – it’s the con­trol freak in me.” / rei­d­broth­ers­dis­till­ing.com / JOHN SAKER

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