GIN, VODKA AND A NAKED' SPIRIT hand crafted from surplus bread

New Zealand' s Dunedin Spirits have upcycled 9,297Kg of bakery surplus into craft spirits.

A conversation over coffee is what sparked the idea to transform surplus bread into alcohol.

Co-founders Jenny Mc Donald and Sue Stockwell share a passion for the environment, and since early 2021, they've upcycled over nine tonnes of bread surplus into premium spirits. Kiwi Harvest, a food rescue organization, delivers 50-90 kgs of bread from local establishments to the distillery twice weekly for their spirit 'crafting. Brewed and distilled in small batches, their offerings include a Naked Spirit - which we hear tastes a bit like brioche in a bottle.

"There is potential for resource reuse and recycling, as we have found in our sustainability journey. From repurposing plastic packaging and utilising 'mashing' by-products for cow feed to efficiently recovering and recirculating water and repurposing botanicals in our distillery worm farm - we hope this acts as inspiration to fellow distillers."

Naked Spirit forms the base for all their spirits and liqueurs, and each litre, contains the essence of four loaves of bread. They are the first distillery in Aotearoa, New Zealand and one of the few worldwide to utilise surplus bread for spirit production. From raw materials sourcing to manufacturing processes and packaging, every decision made at Dunedin Craft Distillers is guided by environmental values. In their quest for eco-friendliness, they innovate with a custom-built ice bank that repurposes cooling water, use rainwater for proofing spirits, and seal bottles with recyclable T-Cork closures and wax seals.