Staff from Noma, a two Michelin star restaurant based in Copenhagen, Denmark, will spend a 10-week residency in the Barangaroo precinct in Sydney, during which time they will showcase the best of Australian produce.

Noma head sommelier Mads Kleppe was introduced to small artisan spirit producers across Australia who fit in with the ethos of the restaurant, eventually selecting Bathurst’s Stone Pine Distillery as one of its 25 spirit producers for the residency. 

Stone Pine Distillery owner Ian Glen said it was his distributor, Kathleen Davies, who pitched their limited edition Orange Blossom Gin for selection. 

Mr Glen and the team were surprised to be chosen by the accomplished restaurant, which has had waiting lists of up to 12 months in Denmark. 

“I was very pleasantly surprised,” he said.

“I had heard of Noma because I know they had won best restaurant in the world a few years ago, and they still are in the top 10, so to get a product into a place of that standing is surprising and we’re very flattered.”

He believes the Orange Blossom Gin stood out as it was made using locally sourced ingredients in a small distillery.

“I think one of the things, having spoken to Noma, was that they are very keen on working with small craft distilleries rather than bigger companies,” Mr Glen said. 

Tables at Noma’s pop-up restaurant sold out in just four minutes when they went on sale at the end of October despite being priced at close to $500 per person. 

More than 5000 people will be dining with Noma from today until April 2, meaning a fantastic bout of exposure for Stone Pine Distillery.

“It is a really great showcase for us,” Mr Glen said.

“It is going to introduce our brand to people who wouldn’t normally see it and we’re hoping to build on that.”

Noma purchased the last 100 bottles of Orange Blossom Gin, but Mr Glen promises he will have another seasonal gin created in time for spring.