This project was many years in the making and started when a Negroni loving Kiwi made a chance visit to a New York bar in 2016 that specialised in barrel aged Negroni.

Our own experiment started after being gifted an oak barrel which over the next few years was our constant companion on holidays and at dinners with family and friends as we tested different combinations of gin, sweet vermouth and Campari to find the optimal ageing blend.

Once we had this, we started sourcing test barrels from all over the world to see how they worked with our concoction and finally settled on heavily charred oak barrels from a family of Coopers in an Eastern European village who have been making them since 1932. We then tweaked the blend a bit more and are now very happy to deliver this oaky little treat.