Description
Saturday 17th February 10.30-3.30
DAY ONE—USING WATER AS A SOLVENT
- How to distil local plants (both native and non-native) for hydrosol and essential oil using our traditional copper alembics stills. Includes harvesting, applications, pH, storage, filtering, and closed sterile distillations.
- How to distill a seasonal essential oil: suitable plant types, harvesting, preparations, distillation technique, separation, storage, and applications.
- Distil an NZ native in a stainless still (using the SS Explorer)
- Using NZ honey, we’ll prepare a honey balm infused with local herbs and our essential oil.
- Make kombucha in a special session with Niva and Yotam Kay of Pakaraka Farm—Thames’s very own centre for regenerative living. Includes talks, demonstrations and tastings.
- Enjoy a zero ABV botanical martini—made using our distilled hydrosol as the spirit, Niva and Yotam’s kombucha, and a honey citrus herbal-infused, non-alcoholic vermouth.
Lunch is included: Hot country soup and homemade bread (GF options) with locally grown produce, local cheese (vegan option also).
Sunday 18th February 10.30-3.30
DAY TWO—USING ALCOHOL AS A SOLVENT
- The mighty ethanol molecule—how to distil wine or fruit ferment into a clear spirit.
- Vapour infusions—we make a botanical gin using classic gin botanicals with a local, regional twist.
- Enjoy a gin cocktail with the gin we’ve made, and herbal-infused honey elixirs.
Lunch is included: Hot country soup and homemade bread (GF options) with locally grown produce, local cheese (vegan option also).
There will also be a surprise visitor from the region.
You can choose to do just one or both days at the weekend.
Contact us for more information about where to stay, email info@thealembicslab.com
