Hydrosol Extracting flavour: Ecology & Co on the challenge of working with water When Di and Will Miller decided to found one of the world’s first alcohol-free distilleries…Jess at The Alembics Lab9 November 2023
GinStills Still Stories: Mt Fyffe Gin When you’re starting out in the gin-making business, there are several different types of stills…Jess at The Alembics Lab2 October 2023
Essential oilStills Still Stories ‘How we distil our lavender essential oil’ Lavender grower Dan Zinsli on distilling lavender with his 40L alembic column Choosing a…Jess at The Alembics Lab21 September 2023
HydrosolRecipes Make it: kawakawa botanical martinis Aromatic hydrosols are incredibly versatile—a fact many people don't appreciate until they start making and…Jess at The Alembics Lab24 August 2023
Press Clippings: Waiheke Weekender ‘Botanical Martinis’ https://thealembicslab.com/wp-content/uploads/2023/08/Waiheke-weekender-epicurean-2023.pdf
Press Clippings: Restaurant & Café ‘Meet Jill Mulvaney’ https://thealembicslab.com/wp-content/uploads/2023/08/RestaurantCafe1.pdf
BotanicalsRecipes Make it: Layering aroma for a yuzu body balm Yuzu fruit has an intriguing complexity—our local fruit is perfumed and fragrant with a hint…Jess at The Alembics Lab14 July 2023
BotanicalsGinRecipes Make it: Green citrus, basil and chamomile gin An early winter gin blend We love making seasonal gins, because whenever you open up…Jess at The Alembics Lab12 June 2023
BotanicalsRecipesSpirits Make it: Quick limoncello Limoncello is a quick and easy aromatic treat that can be made with any clear…Jess at The Alembics Lab16 April 2023
RecipesSpirits Make it: Quince Dubonnet Remember Dubonnet on ice? Although it has an old fashioned reputation, the taste, colour and…Jess at The Alembics Lab16 April 2023