New Harbour Spekboom Gin


New Harbour Spekboom Gin is produced using only the best grain spirit as a neutral base and by combining different distillation techniques such as vacuum distillation and vapour infusion.

The main botanical is the leaf of the spekboom tree or in Xhosa called iGwanitsha. It can remove up to 4.2 tonnes of CO2 per year, is edible and very high in Vitamin C.

New Harbour Spekboom Gin is made in two parts combining 6 botanicals, with a technique called vapour infusion, to increase the fine delicate floral lavender and pine notes.

A second smaller distillation combining fresh Cape lemon peel and spekboom leaves is done under vacuum which reduces the boiling point of alcohol resulting in fresher flavoured single botanical distillations, which in turn are blended back by taste forming a smooth crystal clear gin.

On tasting, a beautiful and delicate balance of juniper and coriander opens up into a spicy citrus middle palate and ends off with a fine tuned floral sweetness provided by the addition of spekboom and lavender.

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