Undertow Media Raises a Glass to Lighthouse Gin and Somm at Mixing Masterclass

This month Undertow Media rounded up its media mates to quench their thirst for newness – metaphorically and literally – with an intimate event for Lighthouse Gin at Auckland’s newest watering hole Somm.

Sipping gin and devouring moreish bites is a tough job but someone’s got to do it, so a group of lifestyle journalists gathered at Auckland’s first waterfront urban cellar door to say ‘gin gin’ to the story behind New Zealand’s oldest distillery.

Under the expert guidance of Rachel Hall, head distiller at Lighthouse, guests explored the complex flavours of the spirit via a guided tasting and even honed their mixology skills in Somm’s private space.

The Princes Wharf venue opened in April, shortly after its parent company changed from Nourish Group to Foley Hospitality following acquirement by Foley Holdings NZ Ltd last year.

The business also owns SOUL Bar & Bistro, Andiamo, Jervois Steak House, The Brit, Shed 5 and Pravda amongst others, with Gavin Doyle (the acclaimed executive chef behind SOUL) heading up kitchen culinary direction across its 10 restaurant and bars.

Drawing its name from Sommelier (a wine steward), Somm allows guests to enjoy New Zealand’s best vineyard drops and delectable dishes without having to leave the 09.

It’s also the Auckland home of brands under the Foley portfolio including Martinborough Vineyard, Te Kairanga, Vavasour, Mt Difficulty and Lighthouse Gin.

Schooling up on everything from the profile of the seriously punchy 57% navy strength Lighthouse, to the delicately balanced collaboration with Mt Difficulty wines, media were given a new-found appreciation for the nuances of the much-loved drop during the masterclass.

Victoria Cooper-Smith, senior account director at Undertow Media, says while most people are used to wine and whisky tastings, it can seem strange to some to taste gin neat.

“The craft approach taken in creating Lighthouse makes it surprisingly sip-able, but the process of understanding the flavours is still quite an art so having Rachel up from Martinborough made all the difference,” she said.

“While gin continues to have a resurgence, most people don’t realise there’s much more to it than the base for a G&T and what better place to discover its many facets than Auckland’s newest spot for a waterfront tipple.”

The accompanying menu, curated by Gavin, was designed to complement rather than out-stage the gin, and featured moreish bites including crudo with verjuice, citrus and fennel, crispy fried chicken with hot honey and duck liver toast with onion jam.