Overview: Geraldine Gin Distillery has secured significant recognition following its performance at the 2026 New Zealand Small Batch Gin Awards. The business was named Sustainable Distillery of the Year while securing medals for every entry submitted to the competition. Co-owners Saskia and Andrew Lewis highlighted that their commitment extends beyond the glass into environmental stewardship.
The Full Story
The distillery located in Geraldine, South Canterbury, achieved a perfect sweep of awards with gold medals for Dry Gin and Sloe Gin, alongside silver and bronze recognitions for Citrus, Pink, Rum Barrel-aged, and Pekapeka variants. Co-owner Andrew Lewis noted that the team was most proud of the sustainability accolade rather than the contents of the glass.
The business has operated for six years, with its early trajectory interrupted by the global pandemic which shifted production toward hand sanitiser sales before returning to spirits. The award recognised the way the team made everything, including distilling processes which reduced their water use to under 2.5 litres per litre of bottled gin.
Production & Profile
Technical specifications emphasize a well-engineered German-made still that optimizes water usage to under 2.5 litres per litre of bottled gin. Excess electricity generated by rooftop solar panels is fed into the grid during daylight hours, with power drawn at night. A water reuse system collects cooling water for subsequent cleaning cycles, while a bottle refill programme operates at the cellar door.
Local sourcing includes sloes hand-picked from an orchard containing more than 1000 blackthorn trees near Geraldine. The rooftop solar generated more electricity over the year than they used, and the distillery pulled power from the grid at night to maintain operations.
Brand & Industry History
The operation began six years ago and faced operational challenges during the arrival of Covid-19, necessitating a temporary pivot to manufacturing hand sanitisers. Beyond internal operations, Andrew Lewis utilized his engineering background to provide free advice and tips to other distilleries around the country. This support was offered despite industry norms that often discourage assisting competitors, driven by a belief that it was the right thing to do.
What This Means
The recognition of sustainable practices signals a shift where environmental impact is valued alongside product quality in the regional spirits market. Andrew Lewis provided assistance to other distilleries around the country, tapping into his engineering background to offer advice and tips for free. While others might not give free support to their competitors, he did it because it was “the right thing to do”.
Consumer Takeaway
Drinkers can expect a product defined by rigorous sustainability standards and local botanical integration. The release offers access to award-winning variants ranging from Dry Gin to Rum Barrel-aged expressions, supported by a refill programme at the cellar door. Local ingredients like sloes grown in a nearby blackthorn orchard ensure the spirit reflects its South Canterbury origins.
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