Inverroche hosted media and friends of Inverroche at the Inverroche Distillery in Stilbaai, unveiling the essence of their gin. The key influencers included Lulama Wolf, Pearl Modiadie, Maps Maponyane, Leandie du Randt, and Mmanaka Kelobanye were welcomed by founder, CEO, and brand storyteller, Lorna Scott.
Lorna was the first to infuse gin with Fynbos, creating and pioneering a new category in the local and international industry.
Her passion for sustainability has led to a successful eco-friendly business where 70 % of the staff are women employed from the local community, and the entire gin-making process, from distillation to bottling is symbiotic with the environment. Inverroche is currently available in over 16 countries worldwide. There is only a small number of machinery in the distillery as all of their bottles are individually hand packaged – from filling the bottles with gin, bottling, and labelling, to wrapping and packaging the gins.
A taste of conscious luxury, sharing their heritage, process, and people. A journey beyond enjoyment, where true luxury meets mindfulness. The campaign perfectly launched through such an experience with the immersive event at Inverroche’s Distillery in Stilbaai.
The campaign embodies and celebrates what truly defines Inverroche at its core. A range crafted from the unique biome and world heritage site of the Cape Floral Kingdom, bringing to light our shared origins and collective history. And a community that supports the Stilbaai area by driving female empowerment and pioneering originators. Delivering a hand-harvested, hand-labeled, and hand-crafted nature of our existence. An ongoing journey to embrace the world as it should be.
Here are some delicious and refreshing Inverroche signature cocktail recipes to try out this summer:
Inverroche Distillery cocktails
1. The Bee’Tender Serve
- 40ml Inverroche Classic Gin
- 75ml Fresh Orange Juice
- 25ml Fresh Lemon Juice
- 20ml Agave Syrup
- 4 Dashes of Angostura Bitters
- Buchu Fynbos Sprig Garnish
Method: Add all ingredients into a shaker with ice and shake well. Fine strain into glass and add garnish. For an added visual flair, wipe the back of the glass with agave syrup and sprinkle with cinnamon powder for a pollen effect. Serve and enjoy!
2. The Amber Mule
- 40ml Inverroche Amber Gin
- 15ml Freshly Squeezed Lime Juice
- 10ml Botanique Liqueur
- 3 Dash Angostura Bitters
- Top up with Ginger Beer
- Fresh Mint Sprig and Lime Wheel Garnish
Method: Add the gin, lime juice, liqueur, and bitters to a cocktail shaker with ice. Shake well and strain into the glass. Fill the glass with ice and top up with ginger beer. Stir gently to combine ingredients and garnish.
3. The Stilbaai Gin Sling
- 40ml Inverroche Verdant Gin
- 10ml Freshly Squeezed Lime Juice
- 15ml Freshly Squeezed Lemon Juice
- 25ml Sugar Syrup
- Top up with Soda Water
- Lemon Zest and Fynbos Flower Garnish
Method: Add the gin, lime juice, and sugar syrup to the glass. Fill the glass with ice and top it up with soda water. Stir gently to combine ingredients and garnish.
Inverroche Gin Perfect Serves
4. Inverroche Amber Perfect Serve
- 50ml Inverroche Amber Gin
- 150ml Premium Indian Tonic Water
- Garnish with Orange Zest and Fresh Strawberries
Method: Add ice to a glass, pour over Inverroche Amber Gin, and then top up with premium tonic. Garnish & then serve.
5. Inverroche Classic Perfect Serve
- 50ml Inverroche Classic Gin
- 150ml Premium Tonic Water
- Garnish with Lime Zest and Pomegranate Seeds
Method: Add ice to the glass, pour over Inverroche Classic Gin, and then top up with premium tonic. Garnish & then serve.
6. Inverroche Verdant Perfect Serve
- 50ml Inverroche Verdant Gin
- 150ml Premium Tonic Water
- Garnish with Lemon Zest and Baby Breath Flowers
Method: Add ice to the glass, pour over Inverroche Verdant Gin, and then top up with premium tonic. Garnish & then serve.
ALSO SEE: Darling Brew launches its new gluten-free lager, ‘Break Free’
Darling Brew launches its new gluten-free lager, ‘BREAK FREE’
Written by Thilivhali Mash Mugwena
Feature image: Inverroche/ Instagram
