The story of South African Inverroche Gin began in 2007, when mother and son duo Lorna and Rohan Scott, began experimenting with a 1.7L copper pot still affectionately known as “Mini Meg”. Working through various ideas, learning different techniques and allowing the process to grow organically, four years of enthusiastic tinkering and research ensued.
One of the key areas of development was to truly understand which botanicals could be used to create their trilogy of Gins, in particular, how best harness their key ingredient, Fynbos.
Inverrocche Amber Gin –
Amber uses Fynbos from two coastal regions of South Africa, each of which bringing it’s own spicy accent. Interestingly, there is a dramatic colour change between Gin Amber & Gin Verdant, hinting at the massive diversity of plants, roots and herbs there is within the Cape Floral Kingdom. On the nose, the gin is mellower and a touch more spiced than the other two Inverroche offerings. Red bush, Rooibos tea flavours emerge to taste with hints of sweet toffee apples that give way to delicate florals. The spice returns towards the end in a layered and intriguing flavour journey.
This is sublime in cocktails, bringing a botanical intensity that would stand it strong in a G&T or a French 75.