Late in the summer, we picked, hand-selected, and halved each peach and steeped them in our Island Gin original which enhanced the keynote of the island harvested Manuka Bush honey. The Maceration process lasted 5 months, resulting in a spirit that has a bouquet of peach on the nose with a slightly sweet palette.

Then we triple filtered the spirit, using our off-grid solar-powered bottling system, and chose to leave a very small amount of peach sediment to remind you of the real fruit we have bottled.