Elephant Gin

Inspired by Africa and 19th century explorers, Elephant Gin is a London Dry gin distilled in Germany using exotic botanicals that include African ingredients.

Elephant Gin
Elephant Gin

Elephant Gin is distilled in a copper pot using fourteen botanicals, juniper, cassia bark, sweet orange peel, ginger, lavender, elderflower, pimento berries, apple, pine needles along with rare African ingredients, Devil’s Claw, Buchu (similar to blackcurrant), Lion’s Tail, African Wormwood and Baobab. The botanicals are macerated together for 24 hours and once in the still, they are distilled using the “one-shot” method. Locally sourced spring water is added to cut down the spirit and maintain the purity.

In the glass, aromas of juniper are subtle along with some herbaceous and pine notes.  On the palate, the gin brings together floral, fruit and spice notes in a smooth spirit that does not give away its 45% ABV. This is a gin that works equally well in cocktails such a Martini as it does in a G&T or a Negroni.

The bottles are a keepsake and have been designed to resemble what explorers might have taken with them on their journeys. The triangular stamp and the map with the red dots add a touch of authenticity.

Elephant Gin is a spirit with a cause with 15% of its profits going towards the Big Life Foundation and Space For Elephants, which play an active part in African elephant conservation. Each bottle is named after past great elephants and tuskers that these foundations are helping to protect.

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Elephant Gin was last modified: January 13th, 2017 by Corinne Mossati

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.

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