The Island

KURUNDU®

Ceylon Cinnamon Gin

For two thousand years, traders sailed to Ceylon for one thing above all: kurundu. True cinnamon. The most coveted spice on earth.

Begin the journey Stock KURUNDU®
The Spice

True
Cinnamon

Kurundu is the Sinhala word for Ceylon cinnamon, the true cinnamon that has drawn traders to Sri Lanka for over two thousand years. It grows in the island's warm, wet south, where the craft of peeling has been passed down through generations of families.

Each branch is cut by hand, and the fragrant inner bark is peeled away in paper-thin sheets, then rolled layer by layer into fine, delicate quills. The result is a spice that is soft, sweet and quietly complex, with a warmth that lingers. It is the heart of every bottle we make.

Ceylon cinnamon quills, rolled from paper-thin layers of inner bark
The Route

From Ceylon to Canterbury

The Cinnamon Route Map of the sea route from Colombo, Ceylon (Sri Lanka), across the Indian Ocean, south of Australia and Tasmania, to Canterbury, Aotearoa New Zealand. Equator Tropic of Capricorn AfricaMadagascarArabian SeaIndiaBay of BengalIndian OceanSumatraJavaBorneoNew GuineaAustraliaTasmaniaTasman SeaCoral SeaFijiPacific OceanSouthern OceanCape Leeuwin N 1,000 Nautical Miles · at 30°S Ceylon Sri Lanka · Colombo CanterburyPegasus · Distillery Aotearoa New Zealand
CeylonWhere the story begins, in the cinnamon gardens of Sri Lanka.
Across the oceansTwo thousand years of spice traders, one prized cargo.
CanterburyWhere KURUNDU® is distilled and bottled today.
Fiordland

Island origins.
Alpine home.

Ceylon cinnamon distilled alongside fresh citrus and hand-selected botanicals, crafted in small batches in Canterbury, New Zealand. Our first batch is limited to 100 individually numbered bottles, made to be gifted and kept.

Milford Sound in Fiordland: forested walls rising either side of the fiord to a snow-capped peak, with a tall ship on the water
The Gin

Unmistakably
KURUNDU®

Bright on the nose
Warm on the finish
43% ABV · 700ml
Botanicals

Tap a botanical to see the part it plays.

Ceylon cinnamon: the signature. Soft, sweet warmth that carries through to the finish.
Full botanical list and recipe on request
The Serve

Serve it Right

A KURUNDU® and tonic over ice with an orange peel, beside a bottle of KURUNDU® Ceylon Cinnamon Gin

KURUNDU® & Tonic

The signature serve

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KURUNDU® & Tonic

  • 50ml KURUNDU®
  • 150ml premium tonic
  • Orange peel

Fill a highball glass with ice, add KURUNDU® and tonic, garnish with orange peel.

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A martini in a chilled glass with an orange twist, on a dark bar

The Spice Route

A Cinnamon Martini

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The Spice Route

  • 60ml KURUNDU®
  • 15ml dry vermouth
  • 2 dashes orange bitters
  • Orange twist

Stir and strain into a chilled martini glass. Garnish with an orange twist.

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A Negroni over ice in a cut-glass tumbler with an orange peel

Island Negroni

Bitter, warm and spiced

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Island Negroni

  • 30ml KURUNDU®
  • 30ml Campari
  • 30ml sweet vermouth
  • Orange peel

Stir and strain into a rocks glass over a large ice cube. Drop in the peel.

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For the Trade

Bring KURUNDU® to you

For bars, restaurants, bottle stores, hospitality groups and distributors. A premium craft gin with a story your guests will ask about.

  • Supplying Canterbury and the South Island first, then nationwide.
  • For pricing, orders and delivery, send us an enquiry below.
  • Export enquiries welcome.
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