Having just moved to the Bay of Islands (the citrus capital of New Zealand), James Grigg realised that the high quality of lemon oils found in the skin of local Yen Ben lemons could produce a world class Limoncello. As an experienced winemaker, a graduate of South Australia's prestigious Roseworthy College, Grigg proceeded to experiment by adjusting many of the factors involved in making Limoncello, along with the careful selection of lemons, alcohol and spring water. The result in the first year saw Lemon Z being judged the best limoncello at London's 'International Wine & Spirit Competition'.
“Having done tastings of dozens and dozens of limoncellos, we always thought Lemon Z was up there with the best” commented Grigg. “To win this award gives us real credence within the industry and the confidence that the product on the inside matches the unique bottle design”
Only lemons from New Zealand’s Bay of Islands are used, specifically those grown around the township of Kerikeri. The subtropical climate and the nutrient-rich volcanic soils produce fruit with aromatic oils and flavours to match the best in the world. Once the peel is removed, it is soaked in pure spirit to release its flavours and aromas. The spirit is triple distilled to ensure it imparts no flavour into the finished liqueur. The spirit is then blended with waters from Waikimihia, an ancient spring near Kerikeri (the purity of the water is exceptional — even by New Zealand’s standards). The spirit is finally blended with fine sugars before bottling.