How are they made

The flower essences and gem elixirs have been made using the same original methods as developed by Dr Edward Bach using the sun and water infusion method. Brandy has been used as the preservative to maintain the life force. When any essence or elixir has been homeopathically potentised, it has been done so using the original hand percussion methods as developed by Dr Samuel Hahnemann.

Tiger Orchid Flower Essences uses pristine “Waiwera Infinity Water”, New Zealand’s first and only ionic micro mineral water, sourced from a natural aquifer over 1500 meters below Waiwera in the north island of New Zealand which was first discovered in 1842. This water has reduced hydrogen clusters and a stable pH of 9 and was first bottled in 1875, 4 years before Evian. The water has been used by thousands to help their healing was called by the traditional Maori inhabitants Te Rata (The Doctor).

The brandy base has been fermented and distilled from tree ripened BIO-GRO New Zealand Certified organic apricots from the famous New Zealand wine district of Hawke’s Bay. The brandy itself is made using Artisanal distilling and batch feeding methods perfected by the Deinlein family who have been distilling alcohol since the 1930’s.

The essences have been hand prepared by Heiko Lade have been added to this powerful healing combination and stored in 30 ml glass bottles with a dropper ready to be taken.