Q&A: Jo James, Juno Gin

Having been a fan of gin all her adult life, Jo James needed little encouragement to try her hand at distilling it. She tells Cityscape about new flavours she is working on, and her favourite gin and food matches.

Tell us what is special and different about your distillery? It’s family-owned and operated, located in New Plymouth, and proudly supported by the people of Taranaki. We designed and built our 400-litre copper still locally and are working with local horticulturalists and Massey University to grow the essential gin botanicals here in New Zealand. We are seeing international recognition for our signature gin, Juno Extra Fine, which uses these locally grown botanicals and has won seven international awards.

Why gin? How did you get interested in making it? I have loved gin all my adult life – and the process of distillation was part of the degrees that Dave and I did. We have made our own ginger beer (as children and with our young family), and wines as we got older. Distillation is a logical extension of this interest.

Where did you get your recipes from? Our own exploration of the process of distillation and the development of flavour as the distillation progresses, and then by detailed recipe development. It took some months before we were happy with our signature blend; we develop and release a gin every three months that taps into what is growing well that season. Of course, this varies from season to season and year to year. A lot of fun!

Why do you think gin has come back into favour so much? The diversity of flavour – imagination is your only limit!

Has it been difficult to win people over to the idea of small-batch artisan gin? Three years ago there was a little hesitation about pricing (which reflects the small batch artisan approach). Now, people are delighted to be able to explore flavour and discover new favourites. Gin clubs are a real thing.

What do you see as the interesting trends in gin? While we all love citrus, I think one of the interesting developments has been the trend towards the inclusion of native New Zealand botanicals. It brings a real sense of place and origin to the gins.

Are you working with any new botanicals that you want to talk about? There are a number of distilleries using plants like horopito, manuka and kawakawa. I am really interested in the roles that totara and mairehau could play in building flavour.

Do you make spirits other than gin? Gin is my true love but we have been working with Ozone Coffee and some of their single-origin beans to develop a coffee vodka. Surprisingly moreish! Look out for Vesta Vodka – Vesta is the goddess of fire and the sister to Juno, who is the Roman goddess of marriage and domestic harmony. Seems an appropriate choice for our ‘firewater’. We are also releasing a Navy-strength gin – Juno’s Gin by Jove. This one brings some interesting tar and salt notes as well as heroing native botanicals. I have been inspired by some of the more intense gins that Australian distillers are bringing to us.

Do you have any gin and food matches? Or ideal snacks to go with a gin drink? Salty, citrusy snacks, fish and other seafood, and (surprisingly) a good dark chocolate.

What’s your favourite way to drink gin? Personally, I am enjoying Juno with Fever Tree Mediterranean Tonic. Dave is typically a whisky drinker and will drink his straight with a dash of water or ice. And of course our seasonal gins are delicious as a sipping gin as well, served with a single large block of ice – yum!