OUR GIN
WHY PACIFIC GIN?
This is a unique small batch distilled Gin. With a unique citrus taste, and a unique history, originating in the pacific islands.
The overall taste is not initially as dry as London Dry Gin. There is a high level of citrus from our distillation process with no added flavours.
It is fuller in the mouth than most Dry Gins, right to the last drop. Excellent balance with a dollop of Juniper and Angelic dryness at the finish.
Truly a Gin that can be enjoyed by Traditional Gin Drinkers and new Gin drinkers who are after unique refreshing tastes.
AWARDS & ACCOLADES:
| 2008 | Gold & Best in Class Gin |
| 2008 | NZ National Master Distiller |
PRESS RELEASES:
- Uber Premium Gin - NZ Investor
- John makes great grog that's not moonshine - Central Leader
THE BOTANICALS
Juniper Berries
The seed cone of the Juniper plant, our Juniper berries impart subtle fragrant notes of pine, menthol and lavender.
Sweet Navel Orange
Fresh Sweet Navel oranges are used in our gin to add that signature clean crisp citrus taste.
Coriander Seeds
Coriander seeds are the fruit of the Chinese parsley plant. They impart sweet but sharp tangy citrus flavours.
Grains of Paradise
Grains of Paradise is aptly named because of the historical claim by spice traders that it grew only in Eden. We source our Grains of Paradise from the Ivory Coast. It adds both pepper and ginger notes to the mix.
Orris Root
Root of the Iris flower sourced from Italy, Orris root imparts violet and scented notes to our Gin.
Angelica Root
Angelica root sourced from Poland is finely ground to impart maximum flavours. The root is added to balance out any floral notes, imparting an earthy woody taste to our Gin.
Lime
Fresh limes used in our Gin are grown in NZ, Australia and the Americas and add a crisp citrus tang to the Gin.
Green Cardamom Pods
Green Cardamom comes from Guatemala and imparts spicy and aromatic notes of citrus and ginger.
Cubeb berries
Our cubeb berries are sourced from Indonesia and used in the Gin to impart subtle floral aromas of rose and lavender with a very slightly pepper finish.
Cassia Bark
The bark of the Chinese cinnamon tree is sourced from Asia and leaves the gin with delicate cinnamon undertones.
Licorice Root
The root of Glycyrrhiza glabra, this is sourced from Asia and used in our gin to add sweet flavours.
Bitter Almonds
Bitter almonds are used in small quantities to tie all the flavours together and add a subtle nutty flavour.
HOW WE DO IT
Our distillation process infuses 100% neutral spirit with premium botanicals, by running the spirit through a single column reflux still and infusing the vapour with the rich botanical flavours before the spirit gets condensed at the top of the column and returns to its liquid form.
Our Botanicals are a unique combination of traditional London Dry Gin botanicals and fresh citrus fruit.
This process has been a real labour of love and because of the tightly held "recipes" and secrets of the methodology of Gin manufacture, it has taken John and Anthony more than a decade of pain staking development of the techniques and perfecting the ratios of botanicals to make this a truly premium well balanced Gin.
Above: Creator John Sexton
OUR STORY
WHO WE ARE
Left: Brahnes of "Niumate" plantation, Liahona,
Tongatapu, Kingdom of Tonga; 1921
Right: John & Judith Sexton
Spirit distilling for home consumption has been legal in New Zealand since 1996; one of only a handful of countries world-wide.
This has created a sub-culture of distilling "nerds" including John Sexton and his son, Anthony, with the competency to make a world class Gin.
VAIONE has received many awards since 2006 including:
- Gold and "Best in Class" GIN 2008
- Master Distiller. "Stillmaster" Awards 2008
John Sexton is a New Zealander, of Niuean descent, born and raised in Auckland, New Zealand.
His heritage encompasses the South Pacific Islands of the Independent State of Samoa, the Kingdom of Tonga, the Black Pearl Island of Manihiki in the Cook Islands, Niue the smallest Independent Nation in the World 19000'' 46.76''S 169055' 25.16''W, and New Zealand.
The City of Auckland in New Zealand has the largest melting pot Pacific Island community in the world.
John is married to Judith, and they have two adult sons. Their son Anthony has been involved with this project from the beginning.
John's father's family, the Brahnes (Brainehs) of "Niumate" (Newmartee) plantation, Liahona, Tongatapu, Kingdom of Tonga; 1921
Grand-Mother Ana Luise, 3rd from left Great Grandfather, Heinrich (Hans) Bruno Brahne, 5th from left. He jumped ship in the South Pacific in the mid nineteenth century (1800's). Established a large copra plantation in Liahona, Nukualofa, Kingdom of Tonga.
Three of the sons, Ernst Otto, Heinrich Ludwig and Hans Bruno jnr, were interned on Somes Island, Wellington Harbour, during the Second World War.
Vaione is now produced by Vaimamali Limited a company owned by NPNC Group from Niue with Anthony continuing the family tradition of distilling passed down from his father John.
COCKTAIL RECIPES
Gin & Tonic
Prep Time:
1 minute
Serves:
1 glass
Ingredients:
- 1 1/2 shots Vaione Gin
- Tonic
- 1/4 Lime slice
Preparation:
- Fill glass with Ice
- Pour Vaione Gin over ice
- Top up with tonic
- Squeeze 1/4 lime and drop into glass
Island Time
Prep Time:
1 minute
Serves:
1 glass
Ingredients:
- 1 1/2 shots Vaione Gin
- 1 shot orange juice
- Ginger Beer
Preparation:
- Fill Glass with ice
- Pour Vaione Gin over ice
- Pour in a splash of juice (pick your favourite!)
- Top with ginger beer
BIKINI MARTINI
Prep Time:
3 minutes
Serves:
1 cocktail glass
Ingredients:
- 2 shots Vaione Gin
- 1/2 shot of Peach schnapps
- 1/2 shot of freshly squeezed lime juice
- 1/4 shot of sugar syrup
- Lemon zest
Preparation:
- Pour all the ingredients into a shaker filled with ice
- Shake vigorously
- Pour into cocktail glass
- Garnish with lemon zest
Gin Gin Mule
Prep Time:
3 minutes
Serves:
2 glasses
Ingredients:
- 2 shots Vaione Gin
- 3/4 shot freshly squeezed lime juice
- 1/2 shot of sugar syrup
- Ginger Beer
- 6-8 fresh mint leaves
- Mint sprig
Preparation:
- Shake ice and mint leaves briefly in cocktail shaker
- Add Vaione Gin, lime juice and sugar syrup into the shaker and shake vigorously
- Pour shaker contents into a glass filled with ice
- Top up glass with ginger beer
- Add a mint sprig to garnish
Pacific Sunrise
Prep Time:
3 minutes
Serves:
1 cocktail glass
Ingredients:
- 2 1/2 shots Vaione Gin
- 1/2 shot extra dry vermouth
- 1/4 lime squeezed
- 1 spoon of Ginger marmalade
- Orange zest
Preparation:
- Pour vermouth into shaker over ice and stir gently ensuring all ice contacts vermouth
- Strain/discard vermouth
- Pour remaining ingredients over the ice and shake
- Pour into cocktail glass
- Garnish with orange zest
Pacific Glow
Prep Time:
3 minutes
Serves:
2 champagne flutes
Ingredients:
- 3/4 shot Vaione Gin
- 1 shot peach schnapps
- 1 shot freshly squeezed orange juice
- Champagne
Preparation:
- Shake Vaione Gin, peach schnapps and orange juice over ice
- Pour into champagne flute
- Top up with champagne
Bees Knees
Prep Time:
2 minutes
Serves:
1 cocktail glass
Ingredients:
- 2 shots Vaione Gin
- 1/2 shot Manuka honey syrup (equal parts manuka honey and boiling water stirred)
- Comb honey
- Rosemary sprig
Preparation:
- Shake Vaione Gin and Manuka honey syrup over ice
- Pour into cocktail glass
- Garnish with a chunk of comb honey and a sprig of rosemary
GET IN TOUCH
Feel free to drop us a line by filling out the enquiry form bellow and we'll be in touch shortly. Alternatively, give us a call whenever it suits you. We look forward to hearing from you soon!
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GENERAL ENQUIRIES/ORDERS:
MOBILE
+64 (022) 154 9629For Enquiries/Orders
info@vaione.comSEE STOCKISTS