Direct from the Gin Lab, Cape Town, New Harbour Distillery the leader in modern experimental distilling techniques has created a fresh new and exciting gin. Their newest product, Spekboom//iGwanitsha 8 Botanical Gin, takes its place quite nicely next to the already popular Rooibos Infused Gin and Copper Catalysed Vodka.
Their new gin gets its name from the main indigenous botanical used in this modern twist on a classic London dry. The leaf of the Spekboom tree or in Xhosa, called iGwanitsha is known as the wonder-plant and can remove 4.2 tonnes of CO2 per year making it 10 times more effective at reducing carbon than tropical rainforest trees. It is also edible, high in basic nutrients (especially vitamin C) and can treat dehydration.
What makes this Gin even more special is that two different distilling techniques are used: vacuum distillation and vapour infusion, which in turn helps to increase the essential oil content of the botanicals and therefore properly extract those delicate and subtle flavour profiles.
On tasting Spekboom Gin , a beautiful burst of delicate Juniper and coriander opens up into a lemon citrus middle pallet set against fresh green flavours and ends off with lingering floral notes provided by the addition lavender.
Tasting recommendation Enjoy it with your favourite Indian tonic, adding a lemon wheel and micro herbs to taste.