Elliot, is the Passionate Restauranteur. He loves to experiment with all sorts of spirit infusions and concoctions.
Chris, is the Engineering Professional that spent 10 years in London running pubs, falling in love with hospitality industry.
What brought us together was our common passion for the wine and spirits industry and a love for great food.
Blush came to life after trying lots of spirit infusions. Some great some were not. Together we decided that Rhubarb gave a unique flavour that beautifully enhanced the Gin. The very first batch was made in a 500ml jam jar. Thankfully our batches are slightly bigger now.
We’re serious about making a quality Gin, it’s triple distilled, hand crafted and batch infused. From the flavour to the bottling and labeling every detail has had attention paid to it. There is something to be said for being locally made.
Lots of factors lead us towards the balanced product that we have nurtured and become proud of. Just sweet enough to be beautiful, Smooth enough to be enjoyed on the rocks and enough alcohol content to make it a proper drink, and a colour that is true to the Rhubarb itself. Support local, it tastes good!
Our vision for Blush is simple – We want to change the perception of Gin away from the mother’s ruin to something that is lively and pleasant and can be enjoyed over Ice.
Much like a fine wine it’s important you store Blush Gin in a cool dark place out of direct sunlight. It is a natural product and it will fade when exposed to direct sunlight. Some natural sediment will occur over time, we recommend you shake Blush before you make it. It tastes so good we don’t see her gathering dust on the shelf for very long how ever.
Drink Local Be Social #BlushGinNZ