Early gin tasting at Fieldays
If your drop is gin, then there’s a Fieldays stall for you.
Drinking gin at 10 in the morning? No problem, if you visit Fieldays.
The largest agricultural event in the Southern Hemisphere has something for everyone. If you are a gourmet and you like to try new tastes of food and drinks or if you are only slightly hungry – the Pantry is worth a visit.
A little stand let you taste gin. Simon Wilson, one of the founders of Indiginous is busy filling little shot cups for the passing visitors to let them try their products.
One is a triple distilled dry gin and the other one comes with a rhubarb and raspberry flavour.
Both have a really smooth taste; that’s because they distill it twice, first to make a super smooth vodka, and then the third distillation is to turn it into gin. Another secret is the use of yeast in the fermentation process. It’s all about the balance, Simon says,
“With gin you want a really clean spirit. You drink it and you get the sweet, you get the spice and you get a heat and then it’s gone. That’s the smoothness.”
It all started as an adventure with two friends producing gin for friends’ parties and that led into their own distillery in the Reikorangi Valley on the Kapiti Coast. The ambition of Simon and his mate Chris Charteries was it to create a really good gin.
It’s their first time here and both are excited to spread their gin to the people.
“It’s nice to be out of the office and come to stay at Fieldays and put your gumboots on for a change.”
Their biggest support is Maj from Germany who is with the guys busy selling the tasty drop.
