Rion’s wife, Kay who is originally from London and inherently a gin lover headed up recipe development. It was very important to Kay to create a good quality, classic gin that was Juniper forward.

Kay experimented with many African botanicals but insisted that they should not be distracting and rather compliment the Juniper and add to the flavour profile. She eventually settled on Honeybush, for a touch of sweetness, Num Num berries for its fruity tartness and Mondei Whitei which has a lovely Vanilla scent to it.

It took a year of experiments with the 5 litre Alembic still to finalise the recipe. A lot of helpful friends with very sophisticated palates assisted with the tastings.