In pursuit of perfection, Wixworth is artfully crafted in small batches from hand-picked, hand-selected botanicals, both traditional and unusual. The result is an exquisitely balanced, delicately fragranced gin that’s crisp and dry with a predominant juniper flavour, hints of spice and citrus notes.
Fresh, bright, and tantalisingly full of flavour, it’s as enjoyable in a classic gin and tonic, as it is in an array of delicious cocktails of your choice.
Like all classic London Dry Gins, the process of making Wixworth begins with neutral spirit alcohol. The magic happens with the addition of a variety of carefully selected natural ingredients – the botanicals. It takes an exceptional craftsman with years of experience to create the unique blend of botanicals that give Wixworth its decidedly distinctive, delicious flavour.
Why Renosterbos, you might ask. Well, historically in southern Africa, the dried leaves of this small, grey-green indigenous South African shrub were added to brackish water to mask its taste. This little piece of history gave us our inspiration. We use the sundried leaves to give Wixworth its fresh, herbaceous heart and refreshing floral pininess, and add a warm, African welcome to its unique flavour profile. Because each leaf is packed with flavour, a little goes a long way.
HOW IT GOT ITS NAME
Believe it or not, Black Rhino (along with other members of Africa’s Big Five) once roamed freely in the area now occupied by the Cape’s renowned winelands. This plentiful shrub was one of the rhinos’ favourite foods. Renosterbos gave its name to the fynbos family known as Renosterveld. Today, while Renosterbos grows abundantly throughout the southern and western parts of South Africa, there are few areas of Renosterveld left.
Juniper is a small conifer that grows predominantly in the colder climates of the northern hemisphere. The ripe, dried berries of this unprepossessing shrub, frequently used in cooking, provide the signature note of every gin. In fact, the word gin evolved from the Dutch word for juniper, ‘jenever’. Only the very best berries are used in making Wixworth to give it its fruity/piny, somewhat peppery backbone and to add subtle herbal notes.
Well known to anyone who cooks Indian, Middle Eastern or North African dishes, coriander seeds add spicy, fragrant, citrusy notes.
Sometimes referred to as ‘bastard cinnamon’, the bark of this tree is harvested from young shoots and sun dried. These delicate curls impart a warm, sweet-spicy flavour similar to cinnamon.
Probably the first note you’ll notice with your first sip of Wixworth, and what gives it its refreshing lightness, is the bright, sunshiny scent of the sundried peel of Valencia and navel oranges.
Angelica root provides woody-nutty base notes. There are many stories of how this ancient plant, used historically as a ‘cure’ for many infectious illnesses, got its name. We like to think that it adds a heavenly accent to Wixworth.