Blush - 'Small Batch Boysenberry' Gin

$85.00
Sale price

Regular price $85.00

"The Boys from Blush have done it again: beautiful fresh Boysenberries from Nelson infused with hand-crafted New Zealand Gin. Soft and smooth, our second Blush Gin is a little different, this is the first boysenberry Gin the world has ever seen.

Bright red berry fruit bursts, allowing the Juniper and citrus to work away in the background to provide a beautiful finish. We aim to tickle the palate, try it over ice and top up with your favourite mixer. Someone said it would be dangerously good over ice cream too? Who are we to disagree?"

--------THE PRODUCER--------

1919 Distilling - Blush Gin

THE TEAM

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.

OUR STORY

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. 

Some suggested we make Vodka, together we decided that Native Bush Honey needed a blank canvas to shine on. We made beautiful vodka and refined the balance to the perfect point. Native bush honey from Potu peninsula, adds an incredible depth of flavour .We like how our good friends treat the bees. They not only focus on caring for the bees but go one step further to ensure their environment is sustainable, not only for them but for other wildlife around them. We are very proud to be apart of this.

 We recently released our second gin, infused with fresh Nelson Boysenberry’s.  “The Boys from Blush have done it again, beautiful fresh Boysenberries from Nelson infused with hand crafted New Zealand Gin. Soft and smooth our second Blush Gin is a little different, this is the first boysenberry Gin the world has ever seen. Bright red berry fruit bursts allowing the Juniper and citrus to work away in the background providing a beautiful finish. We aim to tickle the pallet, try over ice and top up with your favourite mixer. Someone said it would be dangerously good over ice cream too? We don’t disagree

We’re serious about making a quality spirits, all of our products are triple distilled and crafted by hand. 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 by people that care. Premium product without the snobbery, we are here to have a little fun

 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

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.

KEEP CHILLED

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

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir. 

"The Boys from Blush have done it again: beautiful fresh Boysenberries from Nelson infused with hand-crafted New Zealand Gin. Soft and smooth, our second Blush Gin is a little different, this is the first boysenberry Gin the world has ever seen.

Bright red berry fruit bursts, allowing the Juniper and citrus to work away in the background to provide a beautiful finish. We aim to tickle the palate, try it over ice and top up with your favourite mixer. Someone said it would be dangerously good over ice cream too? Who are we to disagree?"

--------THE PRODUCER--------

1919 Distilling - Blush Gin

THE TEAM

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.

OUR STORY

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. 

Some suggested we make Vodka, together we decided that Native Bush Honey needed a blank canvas to shine on. We made beautiful vodka and refined the balance to the perfect point. Native bush honey from Potu peninsula, adds an incredible depth of flavour .We like how our good friends treat the bees. They not only focus on caring for the bees but go one step further to ensure their environment is sustainable, not only for them but for other wildlife around them. We are very proud to be apart of this.

 We recently released our second gin, infused with fresh Nelson Boysenberry’s.  “The Boys from Blush have done it again, beautiful fresh Boysenberries from Nelson infused with hand crafted New Zealand Gin. Soft and smooth our second Blush Gin is a little different, this is the first boysenberry Gin the world has ever seen. Bright red berry fruit bursts allowing the Juniper and citrus to work away in the background providing a beautiful finish. We aim to tickle the pallet, try over ice and top up with your favourite mixer. Someone said it would be dangerously good over ice cream too? We don’t disagree

We’re serious about making a quality spirits, all of our products are triple distilled and crafted by hand. 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 by people that care. Premium product without the snobbery, we are here to have a little fun

 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

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.

KEEP CHILLED

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

The best place to start when you are pairing food and wine is to think about the structural elements of both the food and wines. These elements are: sweetness, acidity, bitterness, umami, chilli heat and fat.

We have listed these elements in foods and how you can add wines with similar or contrasting elements to help create harmony in your matches.

Sweetness 

Sweet foods can overpower dry wines, white or red, making them appear acidic, neutral or bitter. In order to reduce this effect you should pair sweet foods with sweet wines. 

Acidity

Acidic foods, like fresh citrus, tomatoes or salads laden with vinaigrettes, will overpower the acidity in a wine making them appear flabby or less acidic than they were. In order to reduce this effect you should pair acidic foods with wines that have a higher acidity such as Champagne, Riesling or Sauvignon Blanc.

Acidity is a key element in creating balance in a dish or a food-and-wine match. If the foods are going to reduce the acidity in the wines then you need to add your own bit of acidity by bringing a more acidic wine to the table. It is the same principle behind adding lemon juice to seafood dishes, as seafood tends to have quite low natural acidity.

Bitterness

If a food is high in bitterness then it will make the wine appear bitter, or it will increase the perception of bitterness (tannins) in the wine. In order to reduce this effect you should pair bitter foods with wines that are not bitter but rather have refreshing acidity.

Umami (Savoury)

Foods that are highly savoury, like mushrooms, will increase the bitterness or acidic perception we have in wines. In order to reduce this effect you should pair umami rich foods with wines that are very fruity and do not have medium-high tannins. 

Often foods that are more savoury are best matched with white wines like Chardonnay or Soave as these do not have tannins but have lots of fruity flavours nor do they have extremely high acidity.

Chilli Heat

Chilli heat is similar to umami rich foods where by it will increase the bitterness or acidic perception as well as the alcoholic burn we have in wines. In order to reduce this effect you should pair chilli heat rich foods with wines that are very fruity but also have higher sweetness.

Wines that are just a touch off-dry like many Gewurztraminer or Riesling work best with chilli foods like a curry as they will be both a bit sweet but also very fruity. If you aren't a white wine drinker then you should consider red wines that have lower tannins such as a Pinot Noir or a Gamay Noir. 

Fatty

Foods that are high in fat will make the wines feel flabby and less fruity. In order to reduce this effect you should pair fatty foods with wines that have high acidity. This is similar to the rule of adding in acidity (in the form of citrus) to seafood to help balance out not just the acidity but to cut down the perception of fattiness in the seafood. 

This is why when you are having a piece of red meat that is high in fat, like lamb, then you should pair it with a Pinot Noir instead of a Merlot as a Pinot Noir will have a higher acidity and will help to balance out the dish.

 

 

These rules will help you with starting to think about how to create pairings. It often isn't helpful to think about 'red wine and red meat' or 'white wine and fish' because it is actually the structural elements of the wine and food that are what need to be balanced. It is the acidity in white wines that work well with cutting through the fattiness of a piece of fish but you could get that acidity through a Pinot Noir.