Our Story

Field & Florence is the smallest distillery in New Zealand. We work in small batches — premium spirits made entirely from scratch, here in Richmond, Tasman. Gin is where we started; liqueurs, aperitivos and other spirits are on the way.

The name comes from two places. “Field” is short for Norfield, our family name. “Florence” is the street we distil on. Together they’re meant to read as nature and farming on one side, friendliness and approachability on the other. The double F is good to say out loud.

How we make it

We make our spirits from scratch. We start with a grain or fruit base, ferment it and distil it into vodka or brandy, then redistil — or steep, sweeten, infuse — to make whatever the spirit asks for. Gin today. Liqueurs, aperitivos and other spirits to come. Flavour gets built up at every stage, not just the final one.

For our gins, hardier botanicals — juniper, coriander, roots, peels — are macerated in the base spirit before distillation. The delicate ones — citrus, florals, peppercorn — are vapour-infused, suspended in the still so the spirit vapour draws their lighter aromatics through.

We use small stainless-steel-and-copper stills. Small stills, small batches.

The botanicals

We grow some, forage some, and import the rest from suppliers we trust. The mix is deliberate: native New Zealand ingredients alongside classic botanicals from wherever they’re best. Our Native Gin leans on kawakawa and Tasmanian pepperberry; the Classic London Dry stays close to the canon with juniper, angelica, liquorice, cardamom and citrus peel. We pick what tastes right.

Small by design

We work in small batches and every bottle is hand-finished. Recipes stay consistent batch to batch, but seasonal variation in fruit and botanicals means no two batches are truly identical — and that’s part of the point. We’d rather make something worth talking about at the bar than be the biggest distillery in the country.