UP and coming artisanal gin company, Gember Distillery, which produces the Two Gingers brand, launched its new spring-inspired gin La Primavera to invited guests, media and VIPs at an intimate affair at Ginger & Lime food studio on Thursday, 1 September.
Not your average gin distillery, friends and founders Simon Cranswick and Wynand de Vries (who are in fact gingers and known affectionately as the Engelsman and die Boerseun) have established themselves as somewhat mavericks in this space. Adopting artisanal craft methodology, but not conforming to conventional gin flavours and nuances, with innovation at their core, their distillery in Muizenberg has crafted, produced and brought four unusual but super tasty gins to market in just under a year.
La Primavera, which means spring in Italian, was inspired and organically created using wild jasmine and lemongrass. “While this completes our range of gin for every season, they can of course all be savoured in one day,” says Simon. Wynand adds, “We like to be creative with our recipes. All our gins have a unique and different flavour profile that can be distinguished without the use of a palate cleanser.”
Guests were guided through the gin making process by head of production Ross Marshall – yes, he is also a ginger – taking note of quantities and the aromatic botanicals for mixing into their own gin creations. Everyone then got to cook alongside Master Chef SA season 3 finalist, Claire Allen from Food by Design, using the full range of gins – Soul Flame, Spice Route, Pink Pomelo and of course La Primavera. The range represents “four seasons on one day”, so typical of Cape Town.
The afternoon was rounded off spectacularly as the group sat down to a two-course meal, with gin on tap and Simon and Wynand sharing tasting notes and their great story, which doesn’t end here. Just eight months old, Two Gingers gins are already bringing in the awards.
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