We’ve always liked the idea of doing a little good by drinking a little booze.
Arriving on Australian shores this month is Elephant Gin, made in the London dry style and with a very good cause at it’s heart: 15 per cent of the profits go to African elephant foundations to help preserve them for future generations.
The gin itself is distilled near Hamburg, Germany with 14 botanicals. In addition to the regular dry gin fare of juniper, cassia bark and orange peel, they’ve included a range of African botanicals in the mix, too. Have you heard of buchu? Baobab? Nope, neither had we. Baobab is a “superfruit” of sorts that is imported from Malawi and used for the citrus character it brings to the mix. Buchu, apparently, has a kind of blackcurrant flavour. Other botanicals include lavendar, mountain pine needles, fresh apple, ginger, African wormwood, elderflower, pimento berries, lion’s tail (a herb, not an actual lion’s tail), and devil’s claw.
The gin has received some pretty rave reviews internationally, and if you want to get a hold of it here in Australia, get in touch with Luxe Wine + Spirits by emailing Greg Kiss at greg@luxewinespirits.com.au
