Knysna Gin consists of nine natural botanicals & spring water:
JUNIPER from Italy
CORIANDER from Bulgaria
ALMONDS from Sedgefield
HONEYBUSH from the Crags
MONDEI WHITEI from Limpopo
CARDAMON from Guatemala
CINNAMON from Madagascar
STAR ANISE from Vietnam
NUM NUMS from Knysna
SPRING WATER from the Witteberg Mountains
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.
COPPER POT STILL
We take great pride in our shiny Alembic Copper Pot Stills. The 5 Litre is used for recipe development, while the other is 200 Litre and is used for production.