Made on Exmoor

Schniffells started in Pete Carling's kitchen on Exmoor, in the south-west of England — the kind of place where the water is soft, the winters bite, and a warming drink earns its keep. What began as a home remedy for the family became the bottle friends kept asking for, and by 2026 it was on sale for the first time.

It's still made the same way: by hand, in small batches, with no shortcuts and nothing in the bottle that doesn't need to be there.

The process took years to get right. The ingredients are simple — you can read them on the label — but how they come together is Pete's business. What ends up in the bottle is the result of a lot of batches, a lot of adjustments, and a refusal to take shortcuts.

Bottled by hand, capped in green, labelled the old-fashioned way. Every bottle the same — because the process never changes.

Pete's son Max runs Enuk Limited from Ohakune, at the foot of Mt Ruapehu — about as far from Exmoor as you can get without starting to come back. Two hemispheres, same instinct: small places, cold seasons, things made properly.

The first New Zealand batch of Schniffells is in the works. Same recipe, same patience — brewed under a different mountain.