Most people walk into a distillery thinking it’s just about tasting a few spirits. But behind the scenes there’s far more going on. Distilling is a mix of science, maths, raw ingredients, botanicals, careful measuring, and a fair bit of patience.

It’s also full of stories. Every piece of equipment, every ingredient, and every batch has a journey behind it.

At Ruapehu Distillery in Ohakune, those stories begin right here beneath Mt Ruapehu. It’s a pretty good place to make gin.

Meet Nigella, our copper pot still

She’s the heart of the distillery and where the real magic happens. Every batch of gin passes through this shining copper still, where heat, vapour, and carefully chosen botanicals come together to create the spirit that eventually ends up in your glass.

Copper isn’t just for looks either. It plays an important role in shaping flavour, helping remove unwanted sulphur compounds and producing a cleaner, smoother spirit.  Vapour also likes to move gracefully around the bends in a malleable metal like copper.

As the alcohol vapour rises through the still, it interacts with the copper surface, which helps refine the character of the spirit before it continues on its journey through the condenser.  The cooling water in the condenser then transforms the vapour back to a liquid that emerges from the parrot as distillate.

The botanicals

Before the still even fires up, the ingredients have to be carefully prepared. Gin always starts with juniper. Often called a berry, juniper is actually a small cone from the juniper tree and it’s what gives gin its unmistakable character.

Juniper contains a natural compound called alpha-pinene, which contributes to the fresh pine and subtle citrus notes that define the classic gin flavour.

The real personality of a gin then comes from the botanicals added alongside it.

Base ingredients like coriander seed, citrus peel, and roots all play a role. At Ruapehu Distillery, we’ve also leaned into something a little closer to home.

Ohakune is famous for its carrots, so it seemed only fitting they would find their way into our gin. They bring a subtle natural sweetness and texture, giving a smooth mouthfeel, that helps shape the flavour of our Straight Up Carrot Gin.

You’ll also find a gentle kick from horopito, New Zealand’s native pepper tree, sourced locally. It adds a warm peppery note that gives the spirit a little lift and a connection to the landscape we distil in.

When the still runs

When Nigella is running, the distillery fills with the aroma of botanicals. Juniper, citrus, warm spice and the subtle earthiness of carrot drift through the room as the still gently heats.

It’s one of those moments where you realise distilling isn’t just science and measurement. It’s also about smell, taste and instinct.

From vapour to spirit

Once everything is loaded into the still, the process begins. The liquid is gently heated until alcohol vapour rises up through the still and into the condenser. As it cools, it turns back into liquid spirit, carrying the flavours of the botanicals along with it.

It’s a process that requires patience and attention. Small changes in temperature, timing, or ingredients can alter the final spirit.

By the time the spirit flows from the still, what started as raw ingredients has transformed into something entirely new.

Seeing it for yourself

It’s one thing to read about distilling, but it’s another to see it happening in front of you.

Visitors looking for things to do in Ohakune can step inside Ruapehu Distillery to see how gin is made, meet Nigella the copper still, learn about the botanicals that shape our spirits, and of course taste the finished result.

There’s plenty of science behind distilling, but sharing the finished spirit with people is the best part of the process.