A Tauranga craft distillery is preparing for international expansion after its whey-based gin was named the highest-scoring gin at a major global spirits competition in London.

Clarity Distilling Company’s Clarity Navy Gin received 99 points and a Gold Outstanding medal at the 2026 International Wine & Spirit Competition, outperforming all other gin entries.

The result has triggered a surge in overseas inquiries from consumers and distributors, with interest emerging from markets including the United States, United Kingdom and Australia.

Co-founder George White said in a media release that the recognition could accelerate the company’s shift from a small-scale producer into an export-focused business.

“We have had inquiries go through the roof almost overnight,” White said.

“People are contacting us asking where they can buy the product, and we are having to explain that we are not exporting yet. That tells us there is real demand if we can put the right distribution in place.”

The award comes as New Zealand strengthens trade ties with India, and Clarity Distilling is now in discussions with a major Mumbai-based retailer that operates more than 70 stores.

White said the new free trade agreement had opened the door to one of the world’s fastest-growing premium spirits markets.

“India is a huge opportunity. One city can be several times the size of New Zealand’s entire population. The trade agreement has created momentum and confidence around New Zealand products entering that market,” he said.

Tauranga-based Clarity Distilling Company was launched in 2023 by co-founders and longtime friends George White and Stephanie Downer.  

Clarity Navy Gin is produced using ethanol derived from grass-fed New Zealand dairy whey, a byproduct of milk processing. The whey is fermented and distilled to form the base spirit, giving the gin a distinctive texture and flavour profile.

White said the production method sets the company apart in a global market dominated by grain- or sugar-based spirits.

“The locally sourced whey in our base spirit gives the gin a softness and mouth-feel that people notice. It gives us a point of difference, particularly in markets like the US where the New Zealand dairy story is well understood.”

The distillery also uses a process where each botanical is distilled separately before blending, allowing greater control over flavour and consistency.

The international win builds on a series of accolades for the Bay of Plenty producer, including awards at competitions in San Francisco, London and New Zealand.

White said the United States presented a key opportunity, with premium gin still underdeveloped compared to other spirits categories.

“That creates an opening for differentiated products with a clear point of origin. For us, the combination of New Zealand provenance, whey-based ethanol and international recognition gives us a strong story in those markets.”

Despite growing domestic distribution across bars, restaurants and retailers, White said New Zealand’s small and seasonal market limits long-term growth.

“We want to expand into the Northern Hemisphere. When it is winter here, it is summer there, which allows us to smooth demand across the year.”

The company currently operates at about 5% of its production capacity, meaning it could scale quickly if export agreements are secured.

White said any significant growth would bring wider economic benefits to the region.

“An export deal would mean taking on more staff for production and logistics here in the Bay of Plenty.”

Co-founder Stephanie Downer said the business had been built from the ground up, with the founders involved in every step from distilling to packaging.

“George and I do everything ourselves at the moment. Export growth would allow us to transition into a larger manufacturing business,” she said.

Downer said the latest award demonstrated the company could compete on the global stage.

“We started as a small Tauranga distillery and in just a few years we have achieved recognition across major international competitions.

“The challenge now is to leverage that and build a New Zealand export success story that supports regional growth and jobs.”