Choosing locally and sustainably sourced materials is one of the keyways we strive to minimise our carbon footprint. Our base spirit, Lactanol, is a testament to this effort. Sourced from Fonterra, it's a sustainable spirit produced from the leftover whey of cheese-making. And it's not just the spirit that's sustainable - it's delivered to us in 209-litre steel drums which we repurpose once empty. The Lactanol factory is only about 30km from us, further reducing transportation emissions. Our main water source is Lake Taupō. We use Tongariro Water, sourced from National Park, to reduce the alcohol strength prior to bottling. While many of the botanicals for our gin are imported because they aren't produced in New Zealand, we still prioritise local options when we can. The dried lime peel we use comes from Hawkes Bay, the walnuts from the South Island, and the Manuka, Horopito, and Kawakawa from Erua, a small village on the other side of Mt Ruapehu. We acknowledge that not all our materials can be locally sourced at the moment. Our bottles and glass stoppers are currently imported due to the absence of small-volume suppliers in New Zealand. However, we will continue to search for local options and aspire to source these items locally when we can. All our labelling is done locally in Auckland, supporting local businesses and further reducing the carbon emissions from transportation.