How Does Our Sloe Gin Keep Getting Better?

Every year we release a new vintage of Humdinger Sloe Gin, and every year we think it’s the best yet. But 2025 really is something special. So what makes our New Zealand sloe gin keep improving?

A Fantastic Growing Season

The past season in our Canterbury sloe orchard was one of the best we’ve seen. Long, warm days followed by cool nights meant our berries developed rich colour and deep, concentrated flavours. When the fruit is outstanding, the gin naturally shines.

Mature Trees, Better Fruit

Our sloe trees are still young compared to the centuries-old hedgerows in Europe, but each year they grow stronger and produce more consistent fruit. With maturity comes complexity — and the sloes we’re harvesting now are plumper, juicier, and more flavourful than ever before.

Refining the Base Gin

Behind every great sloe gin is a great dry gin. We’re constantly fine-tuning our Humdinger Dry Gin, adjusting the balance of botanicals so it perfectly complements the fruit. The result is a base spirit that lets the sloes sing rather than overpowering them.

Perfecting the Soak

Patience is key when it comes to steeping sloes. Over the years we’ve refined how we extract flavour, adjusting soak time, agitation, and temperature to achieve a richer, smoother infusion. It’s a careful process — one that captures luscious plum notes while keeping the tart freshness intact.

Global Recognition

In 2023, our sloe gin was recognised on the world stage as the top scoring sloe gin globally at the London Spirits Competition. That win was a humbling reminder that our pursuit of better flavour is paying off — and it sets the bar for every vintage we release.

A Vintage Worth Sharing

The 2025 release is bold, vibrant, and beautifully balanced — with notes of dark fruit, almond, and a gentle sweetness that makes it just as enjoyable neat as it is in cocktails like a Sloe Gin Fizz.

If you’re looking for the best sloe gin in NZ, we believe this vintage is it.

Explore our Sloe Gin and taste how each year just keeps getting better.