Fiji Marriott Resort Momi Bay has launched Momi Bay Gin, a bespoke, small-batch limited-edition gin created exclusively for the resort in partnership with Fiji-based distiller Vodco Pacific.
Available only at Fiji Marriott Resort Momi Bay, Momi Bay Gin has been crafted to capture a true sense of place, bringing together local botanicals, ingredients inspired by the resort’s own organic micro farm, locally produced Momi salt and Vodco Pacific’s Fiji-based distilling craft.
The collaboration marks the evolution of a long-standing relationship between Marriott in Fiji and Vodco Pacific dating back to 2016, now expanding into a genuine product collaboration. Marriott’s culinary and Food and Beverage teams worked closely with the Master Distiller to create a spirit that reflects the destination, the resort and the guest experience.
“We are delighted to partner with Vodco Pacific to bring this bespoke Momi Bay Gin to life and excited to celebrate with guests from all over the world at our beautiful Fiji Marriott Resort Momi Bay, sharing a taste that is distinctly local and thoughtfully crafted,” said Silvano Dressino, General Manager, Fiji Marriott Resort Momi Bay.
Created in close consultation with the resort’s Food and Beverage team, Momi Bay Gin features ingredients selected by the Marriott team from the resort’s own organic micro farm such as kaffir leaves. The result is a spirit that brings together local botanicals, garden-grown inspiration and Fiji-based distilling craft, creating a gin distinctly connected to place, season and the Marriott guest experience.
“This project is exactly what small-batch distilling should be about — working closely with a partner, listening to the place, and creating something that could only belong here. By using ingredients selected from the resort’s own organic micro farm, we have been able to craft a gin that reflects Momi Bay, the Marriott guest experience, and the quality of Fiji-made spirits.” said Peter Ovenden, Director of Vodco Pacifc.
Momi Bay Gin will be brought to life through a suite of immersive guest experiences across the resort, including sunset launch events, tastings, workshops, beachfront pop-ups, signature cocktails and premium dining moments. Guests will be invited to explore the gin through storytelling, island hospitality and tropical botanicals, with activations designed to deepen their connection to the destination.
At the resort’s Fish Bar and Lagoon Lounge, the gin will feature in signature serves and cocktail experiences showcasing different expressions of the spirit, from bright, citrus-forward kaffir notes to a smooth coastal sea salt profile. A dedicated five-course Gin Pairing Degustation Set Menu launches at Fish Bar from Monday, 22 June 2026, featuring highlights including ora king salmon and walu crudo, miso butter glazed reef fish and a coconut bounty panna cotta. It will also be integrated into mixology-led experiences, with tasting boards, garnish stations, botanical storytelling and recipe cards creating an engaging sensory journey.
Sustainability is also central to the Momi Bay Gin program, which will incorporate zero-waste bar practices including the creative reuse of citrus peels, herbs and trimmings in syrups, garnishes and other cocktail ingredients. Fruit peels and food waste will also be directed to the resort composter, helping create soil used as fertiliser in the resort’s garden. Local sourcing and waste tracking will further support the resort’s environmental focus.
With its signature positioning, “A taste of Fiji, enjoyed only at Marriott Momi Bay,” the limited-edition Momi Bay Gin reinforces the resort’s focus on authentic, locally connected experiences for guests seeking more meaningful ways to engage with a destination.
Momi Bay Gin is available now exclusively at Fiji Marriott Resort Momi Bay and is available for guests to take home as a memento of their stay.
