PRIMARY FLAVOURS

• Lemon Zest
• Pomegranate
• Juniper
• Hibiscus
• Red Berries

Story

Hidden in the hills of Greece, where spring water flows like mythology and time politely minds its manners, you'll find the Melissanidi Traditional Distillery - a 100-year-old family operation that treats distilling like a sacred art. These folks have been coaxing booze from botanicals since 1924, and while their copper stills might be vintage, their palate is anything but dusty. Today, the third generation has taken the reins - blending century-old secrets with just enough modern wizardry to make something both timeless and totally drinkable.

Melissanidi’s liquid lineup includes some of Greece’s greatest hits - ouzo and tsipouro - but their crown jewel, the one that struts into the room wearing a linen suit and smelling faintly of citrus groves and seafaring poetry, is Mataroa 'Mediterranean' Dry Gin. It’s not just a spirit; it’s a love letter to the coastline. And no surprise: these are people who’d rather take water from a mountain spring than a tap, and whose idea of a casual ingredient list includes Tunisian coriander, Cypriot chamomile, and Greek mastic resin that tastes like Zeus personally signed off on it.

Mataroa Pink Gin is bold, bright, and effortlessly fresh. Bursting with juicy pomegranate and a floral hit of hibiscus, it’s layered over zesty citrus, soft lavender, and a whisper of Greek mastic for that signature Mediterranean twist. Think fragrant botanicals doing a perfect slow dance with sweet-tart fruit. It’s punchy, pretty, and primed for a G&T, spritz, or whatever you’re sipping under the sun.

Specs

PAIRING GUIDE

Mataroa Pink Gin's fresh citrus and pomegranate notes are a dream with zingy seafood - think grilled prawns with lime, ceviche with grapefruit, or scallops in a citrus butter. But it’s not just about the light stuff. The gin’s subtle florals and berry notes also vibe beautifully with richer flavours, like duck breast with a cherry glaze or venison with a blackberry jus. Toss in a soft cheese board (goat’s cheese, brie, maybe a little fig jam), or finish things off with a sharp lemon tart or berry pavlova, and you’re golden.

RECIPE MATCHES

• Ponzu Oysters
• Venison Shanks with Juniper and Berries
• Sea Bass, Lime, and Mango Ceviche