1-7 of 7 results
Inspired by the plant so steeped in heritage and healthful properties, the Cape Town Rooibos Red gin is infused with organic, handpicked rooibos to extract the essence of this plant, indigenous to the Cederberg region of the Western Cape. It’s vibrantly red in colour with the distinctive taste of rooibos.
Old Inn London Dry Gin is a typical English spirit that is a special treat thanks to its balanced aromas. Slightly fruity and wonderfully rounded, it unfolds its aromatic bouquet with many herbs and pleasant spice. Matured Tuscan juniper berries combine elegant essential oils with sugar and thus offer the typical gourmet flavour. Characterized by light spice, the aroma slowly fades away.
London Dry Gin five times distilled 40.6% VOL. Clear colour. Aromas and flavours of spruce, coriander, geranium, blueberry, orange marmalade, and anise with a supple, shy, fruity thin body and a smooth, short finish with notes of white pepper finish. An easygoing gin with lots of versatility behind the bar.
Our take on a classic: made using the London Dry one-shot method, we distill a grain spirit with carefully selected botanicals including citrus, lemon verbena and – of course – juniper. Excellent in a gin and tonic served with a twist of lemon and a sprig of rosemary; smooth enough for a martini.
Made from a triple distilled grape spirit this gin is inspired by flavours from the Mediterranean. It is infused with olives, rosemary, basil, thyme and cardamom with overriding citrus notes and hints of juniper. It is a savoury gin, if you love olives, serve it “dirty” in a gin and tonic with a green olive and a dash of brine, or else serve in a gin and tonic with a slice of orange, sprig of basil or an olive and rosemary.
A more contemporary style, our Salt River Gin brings South African flavours to the fore. Also made using the one shot method, this gin is influenced by our distillery’s location based in the heart of the Western Cape: distilled from a grain base with eight botanicals including juniper, hand picked kapokbos (wild rosemary) and buchu from a farm on the Winterhoek Mountains as well as organic citrus peel. Best served in a gin and tonic with a small slice of grapefruit and a sprig of thyme, or with some summer berries.