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Lucie is originally from Zurich and Stewart is from New Zealand and they are the passion and skill behind Vicar's Son Premium Barley-Distilled Spirits. They both really admire what the smaller distilleries are able to produce when unconcerned about mass production techniques. 

After several years of producing barley based gin and vodka for their own and friends' consumption they have refined and refined their techniques and have now decided to take the next step and get started commercially.

Simply put they seek to produce the highest quality gin and vodka they can with a focus on quality over quantity. 

The bellow notes from Stewart and Lucie are about this limited batch that is only available through Regional Wines and Spirits. 

Stewart’s Distillation Notes for The Vicar’s Son Gin – Batch RWS1

A superb handcrafted New Zealand single malt gin from Vicar’s Son in Auckland , the world’s smallest commercial distillery.

Out of a total of 50kg of Gladfield distillers malt there was 25kgs that went into producing the seven bottles for this batch of gin, the other 25kgs went into producing The Vicar’s Son Vodka – Batch RWS2, so they are related if you want a matching pair. (Gladfield is near Dunsandel in the South Island.)

The yeast type was Saccharomyces Bayanus “Champagne Yeast” which isn’t a standard choice for spirits, but it does produce an exceptionally clean spirit – great for vodka and gin. The fermentation was highly successful with all sugar from the barley consumed which is also a significant factor in producing a clean spirit (Specific Gravity of .995 for the aficionados).

We used Macedonian juniper berries for this batch. The juniper content was about 25% less than our other gins to give more room for the lemon and lime to be prominent.

We also used lemons from our own tree and a neighbour's limes (not stolen) - the lemon aroma was quite prominent during the liquid extraction process. There are 13 other botanicals as well.

This batch has been distilled four times and went through 16 extraction cycles with our Liquid Infusion Extraction Process – this is where the vapours from the base spirit are heated and then cooled to drip through the botanicals, this process ensure all flavour is extracted from the botanicals and it is the secret to the multi-layered flavour profile of our gins. This process is unique to us in New Zealand.

We also cut slightly earlier with this batch so less of the root type flavours come through.

As per usual, the pure gin was diluted with carbon neutral Antipodes water to achieve 46% ABV.

Each of our grain-to-glass bottles contains about 2.5 kilograms of Gladfield barley.

Bottled on the 22ndth November 2020 and will further develop over the next three to six months.

Lucie's tasting notes:

This is the right gin for a hot summer day.

When you pour a glass for a tasting, give it 30 seconds to unfold its full potential. On smelling you will notice zesty lemon, fruit, and hints of caramel.

We are using fresh lemon and lime peel in our gins as we like the tangy freshness it delivers. It pairs really well with the richness of our base alcohol.

On tasting you will encounter a layer of flavours.

First, note the round mouthfeel this gin gives you. There are no harsh scratchy feelings with this gin. Then notice the zestiness of lemon and lime.

Lingering on the tongue will be a modest amount of pepper, to give the lemon more character. Once the pepper settles, there’s more lemon which will leave your palate cleansed and refreshed.

This perfect summer gin with character can be enjoyed with a light tonic water, soda water or just a few ice cubes.

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