The Holy Spirit Gin

A sophisticated small-batch New Zealand gin distilled with saffron and pink peppercorns, supported by juniper, rosemary flowers, citrus and warming spice.

The Holy Spirit Gin is a distinctive grain-to-glass expression from The Vicar’s Son, built around the unusual combination of saffron and pink peppercorns. It is the same botanical recipe as The Holy Spirit Navy Strength Gin but bottled at a more approachable 46% ABV rather than 57%.

Saffron sourced from Kiwi Saffron in New Zealand’s deep south is distilled directly with the other botanicals, resulting in a perfectly clear finished gin. Pink peppercorns harvested from the Peruvian pepper tree introduce fruit and spice, while Macedonian juniper provides the traditional gin foundation.

The botanical recipe also includes rosemary flowers, angelica, cassia bark, liquorice, poppy seeds, cardamom, nutmeg and dried lemonade lemon zest, along with one undisclosed botanical. Together, these ingredients create a layered profile combining juniper, floral notes, citrus and warming spice.

Production begins with a barley-based fermentation before the spirit undergoes four distillations and 20 vapour-infusion extraction cycles. The finished gin is diluted with Antipodes water to 46% ABV. Production remains exceptionally small, with the current batch consisting of only seven bottles.