Aroha drinks were born from a love of the land. In 2007, Mark Dillon made his first batch of Aroha cordial from a recipe he found in an old family recipe book, using wild elderflowers grown on the Canterbury Plains. Its colour was a beautiful gold and it tasted delicious.

Mark took his Elderflower Cordial to the best delis around New Zealand and they thought it tasted fabulous. With more and more customers asking for elderflower drinks, Mark developed a range of Elderflower Sparkle juices for cafés, using the sweet taste of the elderflower to balance the acid in fruits such as feijoa, rhubarb and blackcurrant. Aroha drinks use the finest natural ingredients with no added nasties and have won numerous awards, including runner-up in the Cuisine Artisan Awards 2009 and Category Winner in the 2013 NZ Food Awards.