Jorgensen's Distillery Jorgensen's Divine Collection I

Jorgensens Gin

This is a wacky blend of zesty Macedonian Juniper and peppery Grains of Paradise from Wild West Africa.

Tasting Note:

Jorgensens Gin uses only the finest genuine exotic aromatics and adheres to time honoured traditional, small batchdistillation techniques. Do not be seen with a bottle of Jorgensen's Gin if you need to be part of the herd.

The Craft:
Spicy juniper, wild harvested in the Tuscan hills, are the cornerstone of Jorgensen's Gin. Earth notes comefromangelica root, orris root, calamus root, rare africanwild ginger, coriander, liquorice rootand bitter apricot kernels. Ethereal top notes come from delicate touches ofnaartjie and Cape lemonpeels, buchu, Grains of Paradise, rose geranium and perfumed Ohandua from Kaokoveld. No cucumber.

This exception-to-the-rule gin is hand crafted in tiny batches in a copper pot still. The botanicals for each batch are suspended in the still above the purest winespirit to bathe in its vapours. This gentle bathing gives our gin delicacy and finesse appreciated by almost nobody as we only make small amounts for one-in-a-million individuals.

Enjoy Jorgensens Gin in the classic Gin 'n Frenchcocktail using Noilly Prat, Dolin or Lilletvermouth, with or without that green olive. The dryness of these specialityvermouths make them first choice for connoisseurs. Get your Barista to stock them (and Jorgensen's Gin!). Alternatively make yourself a Jorgensens Dash n Splash: make it a double with a dash of bitters and a splash of tonic.

Grains of Paradise (afromomum melegueta)are grown for us in Ghana as part of a community upliftment project under the direction of ASNAPP. Look at www.asnapp.org to learn about sustainable agribusiness with natural plant products. Exotic, perfumed Ohandua (Zanthoxylum ovatifoliolatum) is harvested by Himbas from the rare Kaoko knobwood in remote reaches of Kaokoveld. Himba women hand grind Ohandua and blend it with butter fat and red ochre to protect their beautiful skin.

Savingnac Potstill Brandy

Welcome to South Africa's finest spirit, rare and rich, and completely natural.

Tasting Note:
Savingnac Brandies are vintage dated to denote the year of initial production, and all Savingnac is matured for at least 12 years, usually longer. Only one cask at a time is bottled, unblended, making each bottle unique and each sip like contemplating a journey with somethingwonderful from nature.

The Craft:
Savingnac brandy is steeped in history and tradition. In the late 17th century Huguenot farmers were drawn to the wild Wellington valley by its fertile soils and cool streams. Pierre Cronier was the first owner of Versailles, and in 1688 he began to apply his Gallic flair and wine growing skills to shape the future of his land. His dreams have in turn become our future.

Versailles and the valley flourished, and Wellington gained a reputation for fine wines and brandies that endures today. Cultivated in the shadow of the Limietberg, and watered by gentle rains, thevines yield grapes perfect for Savingnac. The farms alongour Kromme River boast fine Cape farmsteads, rich in history and shaded by oaks under which tales are still told of the passion and romance of the early farmers life.

Savingnac has become the ultimate concentration and expression of the noble grape in South Africa. Specially made wine,much finer than contemplated by most producers, is twice distilled in our copper pot still to concentrate both flavour and alcohol and then matured for a minimum ten years in French oak. Over the years the clear and fiery young spirit mellows to red-gold, vibrant liquor with layer upon layer of alluring flavour. The mature brandies are proofed withsoft filtered rain water before bottling giving a silken but intensemouthfeel.

Taste it. Wave after wave of richness and complexity tease the senses: marmalade and molasses, cinnamon and clove, coffee and chocolate, hazelnut and nutmeg, old rose and raisin, vanilla and sandalwood all in a whiff: pure Savingnac, and nothing else.

NAKED Limoncellos

Only handpicked and hand zested natural macerated fruits are used - theirgorgeous organic oils and fragrant colour is what makes the magic of ourNaked Limoncello.

Lemon Limoncello sets the tone for all others Prima Donna di Limoni - First Lady of Lemons, naturally naked.

For our first batch: 1400 hand picked organic lemons of a friends farm. These werehand zested, the skins macerated for twelve days in fragrant wine spirits to infuse the spirit with lemon oils, turning it a vibrant lemon yellow. The resulting liquor falls naturally bright and clear and is lightly sweetened with home made cane syrup to balance the flavours. Naked Lemon is bottled at 30% alcohol and is best served ice cold in small liqueur glasses.

Limoncello is Italys most famous and most loved liqueur. It is usually served after dinner as a digestive but is also enjoyed at the cocktail hour. Chefs use it in deserts like crepes Suzette and hostesses drizzle it over home made vanilla ice cream or use to actually make ice cream. Good Limoncello should not be too sweet, allowing full expression of sunshine and citrus with hints of vanilla and traces of mintiness. No artificial flavours or colours, and no preservatives are used.

The Naked NAARTJIE is seductively sexy, it speaks to the Savingnac Potstill with its rich orange and naartjie nectar character. The BAY LEAF then speaks to the Absinthe, offering a heady journey of unctuous herbaceousness.