Up and coming artisanal gin company, Gember Distillery, has launched its new, spring-inspired gin, “La Primavera”.
The duo produce the Two Gingers brand.
Invited guests, media and VIP’s attended the event 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 both gingers and known affectionately as the Engelsman and die Boerseun, have established themselves as mavericks in this space.
Adopting artisanal craft methodology, but not conforming to conventional gin flavours and nuances and 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.
“Whilst this completes our range of gin for every season, they can of course all be savoured in one day,” said Cranswick.
In addition, de Vries added, “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.”
Invited guests were guided through the gin-making process by head of production Ross Marshall who took note of quantities and aromatic botanicals for mixing into their own gin creations.
Everyone got a chance to cook alongside “Master Chef SA” season three 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 afternoon featured a two-course meal and gin on tap.
Cranswick and de Vries shared tasting notes and their great story, which is still an open chapter.
