Before you can enjoy our extra fine gin, we need to confirm you are of legal age to purchase alcohol in your country of residence.
Known for charming the most ordinary occasion into something magical. A hand-selected, harmonious blend of pure New Zealand mountain water and the finest botanicals and spices.
"Well-balanced initial tastes of refreshing juniper with lingering citrus and peppery notes, all built on a generous base of local and exotic botanicals."
BeGin Distilling Ltd is a husband and wife partnership – engineering meets the love of gin!
Why did we choose Juno as the goddess to reflect our gin?
Juno, wife of Jupiter and known as the goddess of marriage and domestic harmony. She is linked to the idea of vital force, fullness of vital energy and eternal youthfulness.
Juno is the perfect goddess to oversee the marriage of flavours that happens within the copper pot still during distillation. Ensuring that the carefully selected botanicals and the beautiful water of Mt Taranaki come to fruition as an extra fine gin of distinction.
Juno Extra Fine Gin has Juniper at its heart with coriander bringing warmth and a hint of lemon.
Other key botanicals include Orris Root, Kaffir Lime leaves, Green Cardamom, Angelica Root, Manuka and Cassia Bark.
For our seasonal variants, we use what is fresh and plentiful, the fruits and leaves that have flourished through the season.
We are working with New Zealand horticulturalists to sustainably grow and harvest all our botanical ingredients, establishing new crops for future growth.
Find your batch number
on the bottom of your Juno bottle
During the Still design phase, we worked with our engineering team, Rivet, to create a copper Still that minimised waste production and where waste generation was unavoidable, included handling systems to allow recycling of by-products into other industries. We have built-in a system to harvest and store rainwater for the cooling condenser and incorporated design aspects to prevent (and recover) any heat loss during the distillation.
The botanicals we use are sourced locally and overseas, and we are working with local horticulturists to switch from importing to growing in New Zealand instead.
Our bottles labels are printed with organic inks, and are recyclable.
Of special interest to us is Archey’s Frog, Leiopelma archeyi, which is critically endangered. Archey’s frogs are the smallest of New Zealand’s four endemic frogs at around 37mm. One of New Zealand’s native frogs, it has several distinctive features, which make them very different from frogs elsewhere in the world. They have no external eardrum. They have round (not slit) eyes.
They don’t croak regularly like most frogs. They don’t have a tadpole stage (instead the embryo develops inside an egg, and then hatches as an almost fully-formed frog). The young are cared for by their parents – the male Archey’s frog carries his young offspring around on his back.
They live in misty, moist areas above 400m in altitude. They have been found at the Coromandel and one site west of Te Kuiti.
Along with a breeding programme for Archey’s frogs, Auckland Zoo also assists the Department of Conservation (DOC) with annual surveys and census of Archey’s frogs in Whareorino Forest.
On the list of the top 100 EDGE (Evolutionarily Distinct & Globally Endangered) amphibians, Archey’s frog is number one. www.edgeofexistence.org
Juno Gin is the number one supporter of the Archey’s frog conservation programme at Auckland Zoo.
Good quality light rye bread such as Pain de Campagne
Fancy lettuce, washed and inner leaves selected
Inner stalks of celery
White anchovy fillets
Slice the bread about 3mm thick and then cut into bite-sized pieces.
Brush liberally with melted butter and toast in a moderate oven until just starting to brown and crisp.
Allow the toasts to cool to room temperature.
In the meantime, shave the celery using a mandolin or sharp knife and squeeze over just enough lemon juice to moisten.
Arrange some lettuce on a toast and then top with the celery and one or two anchovies.
Season very lightly with sea salt and freshly ground black pepper.
1 Venison salami, sliced 3mm
1 Fennel bulb, shaved or finely sliced
1 Orange, segmented
¼ bunch of chives or a handful of foraged onion weed, finely sliced
1 Lovage leaf or a few inner celery leaves finely shredded.
Extra virgin olive oil
Heat a heavy-based frying pan with a touch of olive oil.
In a bowl, gently toss together all the ingredients except for the salami and oil.
Season lightly with sea salt and freshly ground black pepper and arrange onto four plates.
Quickly sear the salami on one side only and serve around the salad, seared side up.
Giles Chocolatier Juno Gin Truffle
Cloudy Autumn 200ml (2017)
The perfect way to finish an evening. Truffles and Gin!
Our Cloudy Autumn Limited Edition is a perfect match to these handmade artisan truffles.
Serve on the rocks, and savour!
A shaker or stirring glass
A bar spoon (or teaspoon)
60mls Juno Gin
5mls Rhubarb Syrup
Ice (for mixing)
A dash of Orange Blossom Water
To garnish: Rhubarb Ribbon
Chill your cocktail glass (the easiest way is to fill it with ice)
Add plenty of ice and the rhubarb syrup to your shaker/stirring glass and stir to make sure the ice is coated with rhubarb syrup, then use your strainer to pour away the excess
Add the Juno Gin to the shaker/stirring glass and stir the mixture for about 30 seconds to chill and dilute
Strain into the chilled cocktail glass and garnish with a rhubarb ribbon and a dash of orange blossom water
This is where you’ll find us over the next few months:
5-6 Dec 2017
Awapuni Racecourse, Racecourse Rd, Palmerston North
3:00pm – 10:00pm
10 Dec 2017
WEP all-weather Courtyard, 47 Queen St, New Plymouth
9am – 1pm
For more event information:
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