The Indigenous Distinction: Inverroche Gin Amber
Inverroche Gin Amber; An Indigenous Variation Of An Old Staple
Inverroche is an independent distillery in Still Bay, in the Western Cape, surrounded by olive groves, vineyards and fynbos. The flavours of Inveroche spiced rums, liqueurs and gins are all heavily influenced by the indigenous fynbos. Similarly, the Khoi and San people used the local fauna for medicinal purposes.
The word gin is the English shortening from the Dutch word Genever; meaning juniper, which was one of the primary ingredients in gin. In production by monks since the 11th century, the modern process of making gin involves column stills to produce the high-proof and clean spirit, although there are many many variations on this method.
More complex gins are infused with botanical extracts such as juniper, or in the case of Inverroche gin, fynbos. The process of infusion usually requires the spirit to be redistilled after the initial distillations. During the last distillation the vapour of the spirit extracts the flavour as it rises up into the chamber or basket in which the botanical extracts are held. This step requires more time and resources, but is the biggest differentiator between artisanal and mass produces gins. The result, is a far more intricate and refined flavour.
Inverroche Gin Amber is the result of an array of carefully selected African plants, together just the right balance of berries and spices from Europe and India. The combination of tannin, citrus and juniper give it both its rich amber colour and its complex flavour.
How to serve Inverroche Gin Amber
Not everyone is lucky enough to be able to trek cross country for a bottle of this unique gin, this is exactly why Norman Goodfellows is both stocking it and explaining how best to serve it!
- Inverroche Gin Amber
- One lemon
- Tonic water
After rinsing the lemon, carefully peel the zest from the peel in large sheets. A potato peeler really comes in handy to do this, but a sharp paring knife will also do the trick. Ensure you leave behind the bitter pith.
Into a fine balloon glass such as a cognac snifter or a red wine glass, squeeze the lemon zest to release the flavours and juices. Coat the rim of the glass and dab the outside of the glass with juice of the lemon zest. Finally drop the lemon zest into the glass.
The complex and aromatic flavour and aroma of the zest of the lemon around the rim and outside of the glass enhance the flavours of Inverroche Gin Amber.
Drop three blocks of ice into the glass and pour a tot of Inverroche gin over the ice and finish off with a splash of tonic water. The ratio of gin to tonic water should be 1:4.