Tasting

A gin from the Cape West often opens on the nose with juniper, but something unexpected quickly follows: a minty, almost blackcurrant-like note from buchu. Then comes a honeyed wave if honeybush was part of the recipe. On the palate, the whole thing often feels softer than a classic London Dry, with less citrus sharpness and more herbal breadth.

Inverroche Classic shows this style especially clearly, with its amber tint from the fynbos botanicals and a round, slightly sweet texture. Hope Distillery's gins from Salt River, by contrast, bring more sharpness and citrus to the fore, closer to international Contemporary styles. Musgrave, with eleven botanicals, leans more toward spice notes like cardamom and African ginger.

Anyone wanting to taste properly should start neat at room temperature, in a narrow glass that concentrates the aromas. A small sip of water in between often opens up further layers. It softens the alcohol slightly without watering down the botanicals.

It makes sense to look first for the bitter and herbal notes, namely buchu and juniper. Only afterward should you focus on the sweeter tones of honeybush or rooibos. This way you won't miss the finer, more astringent layers that a first sweet impression can otherwise easily mask.

Between two varieties, a neutral cracker or a sip of water helps reset the palate. This is especially worthwhile with the region's fynbos-heavy gins. Their aromas often linger for a long time and would otherwise blend together with the next glass.