Elephant Dry Gin is distilled in Hamburg Germany using 14 botanicals that include some rather unusual but fascinating African ingredients.
Reminiscing about the so-called sundowner drinks after a day out in the South African bush. These sunset cocktails are a big tradition in South Africa, and more often than not, they consist of a G & T. The idea was backed by a mutual love of exotic African botanicals and a realization that would make it interesting addition to a premium gin, alongside more traditional botanicals such as juniper and orange peel.
Focused on resolutely artisan production methods, all ingredients are carefully checked for any impurities, guaranteeing the optimal flavour profile. Without any artificial flavouring, Elephant Gin only uses locally sourced spring water to bring its products to their required alcoholic volumes.
Elephant Gin's environmentally and socially sustainable production methods have been recognised by Positive Luxury, a company with a mission to close the trust gap between people and brands. They awarded Elephant Gin with their Butterfly Mark.
You can feel good about drinking Elephant gin, it's actually helping elephants survive, as 15% of the profits Elephant Gin make go to two African elephant foundations to support the preservation of the wildlife.
London Dry Gin
Juniper berries, baobab, lion's tail, African wormwood, buchu, devils claw, green apple, ginger, mountain pine, orange peel, pimento, cassia bark, elderflower, lavender
The gin's distinct nose first yields a subtle juniper aroma, with an undertone of mountain pine and other herbaceous notes. The taste is complex but strikingly smooth, encompassing floral, fruity and spicy flavours, which can be enjoyed both straight or in a cocktail.
Premium Tonic garnished with sliced ginger and sliced green apple. Also try garnishing with dried buchu leaf, sometimes available in health food shops.