This is worth trying for the makrut lime leaf alone. Rather than simply adding more citrus, it brings that unmistakably fragrant, green, almost spicy lime character that makes the botanical jump out of the glass. Alongside juniper, lemon, lemongrass and cardamom it makes for a gin that’s bright and aromatic but still properly gin-like. Try it simply with tonic and plenty of ice, or anywhere you want that extra hit of fresh lime fragrance.

While Scotch has overwhelmingly been the benchmark in the world of whisky, things are changing fast. Japanese whisky is rarer than hens’ teeth, and Tasmanian whiskies are picking up prestigious accolades all over the world. That’s why it’s so exciting to see the Thomson team blazing the whisky trail right here in New Zealand.

Thomson staunchly uses New Zealand-grown malt, mānuka and locally sourced peat in its whiskies, helping drive the push for a distinctive regional style of New Zealand whisky, with a growing reputation around the world. Alongside whisky, they make Victor Gin, taking a similarly flavour-forward approach with fresh botanicals and plenty of juniper.