#1 Rated NZ Spirit – International Wines & Spirits Competition (IWSC) 2024
#1 Rated Contemporary Gin – International Wines & Spirits Competition (IWSC) 2024
98/100 & Gold Medal – International Wines & Spirits Competition (IWSC) 2024
Distillery notes
"Grown in New Zealand’s famous winemaking regions, every aspect of our lovingly crafted gin is traceable. Unlike others the base alcohol to Strange Nature has true terroir, starting its life in a Kiwi vineyard certified through Sustainable Wine growing, we can pinpoint the roots behind each and every batch.
We found our origins in (or rather, out of) alcohol removed New Zealand Sauvignon Blanc wine. When the alcohol is gently removed from the wine, the aroma and flavour is preserved to create a fresh, vibrant white spirit grown from grapes.
Strange Nature bears all the quintessential flavours of its unique origins. Aromatic and fruity, it's part tropical and zesty, part herbaceous. Enjoy sweet notes and savoury hits in every sip. Sweet: Fresh Pineapple, Candied Grapefruit, A Touch Of Kaffir Lime, And Blood Orange. Savoury: Piney Juniper, Blackcurrant Leaf, And Fresh Green Pepper.
The only botanical we use is the one that defines gin – Juniper. The rest of our stunning flavour and aroma profile comes from our unique base spirit – the spirit of New Zealand Sauvignon Blanc."
Gold Medal – Dish Magazine, Gin Tasting, July 2024
"This perfect martini gin is highly perfumed with blood orange, lavender, lemongrass and lifted juniper. On the palate, it has a sherberty freshness; bright citrus and grapefruity, lime- laced characters. A delicious, versatile example created from distilled sauvignon blanc grapes."
drinksbiz Magazine, October / November 2023
"A grape-based gin made from the alcohol extracted from Giesen’s 0% alcohol Sauvignon Blanc. The gin’s Sauvignon Blanc origins are evident – it is aromatic and fruity; part tropical and zesty, part herbaceous. Notes of fresh pineapple, candied grapefruit and a touch of kaffir lime and blood orange along with piney juniper, blackcurrant leaf and fresh green pepper."