New Zealand Micro Distillery Shines With Old Tom Coromandel Mānuka Gin
By reviving the Old Tom Gin style popular in the 18th century, Awildian Mānuka Gin is contributing to a spirited renaissance. This remarkable matured gin combines premium sugarcane alcohol with Tongan vanilla, Guatemalan cardamom, Madagascan pepper, Seville orange, fresh ginger, and sixteen additional botanicals. The result is a silky, warming spirit that is distilled in micro-batches and aged in carefully toasted Mānuka wood coated with local medicinal-grade Mānuka honey. Awildian Coromandel Gin beat out 42 countries, including Scotland's The Botanist Gin and Sweden's Hernö Gin, to claim the title of World's Best Matured Gin.
The Story Behind the Success
Co-owners Paul Schneider and Daniela Suess operate a small distillery in the heart of Thames, consistently performing well on the global stage with a series of prestigious awards including at the IWSC, the San Francisco World Spirits Competition, and the World Gin Awards. In 2022, the Coromandel Distilling Company's flagship Awildian gin was named the World's Best Classic Gin at the World Gin Awards, marking the first time a New Zealand distillery has achieved this honor. They also won New Zealand's Best Matured Gin that year. In 2023, they were recognized for New Zealand's Best Classic, Matured, and Contemporary gins. By 2024, in their third year of entering the awards, Schneider and Suess amassed an impressive five Country Winner Golds for their Color-Changing, Classic, Matured, London Dry, and Flavored Gins. This year was their first year of entering the Berlin International Spirits Awards while Gold was again awarded for Awildian Classic as well as Mānuka at the World Gin Awards. Schneider attributes their success to their dedication to their craft: 'We are constantly working and imagining new ways to bring gin to life, but needless to say, we'll be pausing for a drink to celebrate this!'
Since opening its doors in 2019, the distillery has collected over 40 awards, begun exporting to Europe and Fiji, and opened a tasting room to accommodate the growing number of curious visitors to Thames.
The couple never anticipated a career in distilling gin. With five degrees between them, including a Master's and a PhD, along with years of experience in conservation and postdoctoral research, they initially pursued different paths. However, their lifelong passions formed a perfect foundation for distilling: a shared love for the natural world and a commitment to preserving the wilderness and unspoiled environments. Suess, a hobby beekeeper, began experimenting with honey by-products, particularly mead, which sparked their enthusiasm for distilling and transformed it into a full-blown passion for crafting gin. Nestled in the heart of Thames, the distillery now welcomes visitors for tastings, sales, and private tours. Behind the scenes, Suess, Schneider, and their team are busy with distilling and fulfilling orders, continually innovating with their next creations.
The couple forages botanicals locally whenever possible, including those from their own distiller's garden. Schneider shares his enthusiasm for their craft: 'I still can't imagine another business that encapsulates all the facets of our lives like the distillation of gin does. That love for the wilderness and the passion for exploration and curiosity are all present. We named it Awildian because it means 'growing wild' or 'refusing to be tamed,' and we've never liked tame.'
Their business model is intentionally micro, focusing on environmental responsibility with a commitment to donating 1% of their revenue to local conservation groups. They are dedicated to the long, thoughtful process of creating the perfect drop, yet they recognize the potential to scale up production in response to increasing demand.
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