Did someone say it's 'Gin O'clock'?
On Saturday, 31 October 2020, the Plaza Hotel together with Copper and Coal Distillery, invited the public to come and join them for a gin tasting and the love affair was pretty well executed – everything looked lovely and it was definitely stylish with a speakeasy vibe. I remember gin being the stuff that naughty grandmas drank, but on Saturday, this event was the tipple of choice for the beautiful and fashionable crowd.
Johan from the Plaza Hotel greeted us and showed us to our location. Everything was well presented and just by looking at the products on display, you could see that Andries and Marizaan from Copper & Coal Distillery are passionate about what they do. Leaving behind the corporate world, to follow a new adventure doesn’t come easy and takes a great deal of sacrifices, determination, hard work, along with sleepless nights - but the passion Andries and Marizaan have for their product is very clear.
Gin has experienced an out of the ordinary revival with the recent “gin boom” and the event was led by Andries van Schalkwyk. He explained the process and mentioned that the main ingredient for gin is the juniper berry. The gin then undergoes a second distillation process where a variety of herbs and spices are introduced – these herbs and spices are referred to as botanicals which helps with the remarkably complex profile of each individual gin. We were guided through the tasting to help us recognise the signature botanicals and what tonic and garnish pairing worked for the perfect serve.
First up was the Classic 7 Gin. The lemon, blueberry, cinnamon and ginger botanicals gives this gin its sharp flavours and ensures for an easier drinking gin and was paired with lemon, blueberries and cinnamon. This is also their best selling gin in the range.
Next on the menu was the Desolate Marula Gin. The distilling process is a bit different from the other gins, since it undergoes a vapor infusion and it is slightly heavier than the Classic 7. The Marula gin was paired with dried hibiscus leaves and this also changed the colour from clear to pink.
I was a bit sceptic about the Devils Claw Gin, since we all know that the Devils Claw has a very strong and distinct taste, but I was presently surprised. Both gins are quite unique as it contains devils’ claw and the mustard, walnut leaves, black pepper and star anise complements the rich and complexity of the devils’ claw, with the only difference being that the Devils Claw Oak Rested, is rested in French Oak Barrels. The result is a darker, oak-infused gin with a greater botanical presence than the Crystal Clear and softens the unforgiving character of the devils’ claw. The Devil’s Claw Oak Rested was paired this with grapefruit, rosemary and cloves and the Devil’s Claw Crystal Clear was paired with lemon and an elderflower cordial.
The Crystal Clear and Oak Rested Gin both won a gold medal at the South African Women’s Wine and Spirits competition and the Oak Rested Gin also won a gold medal at the Michelangelo International Wine and Spirits Awards.
It seems this unstoppable husband and wife team likes to take on more challenges, regardless of the challenging Covid year we all faced. They recently added the Arid Vodka to their range, which is the first Namibian made vodka. The Arid is a single grain, double distilled and full-bodied vodka and will surpass all expectations. We ended our fun afternoon with this vodka, infused with a dry lemon from their infusion range – a must for every gin (and vodka) fan to collect.
Also, a big thank you to Johan and his team at the Plaza Hotel for hosting this event and for treating us to delicious and freshly made food - from burgers to chocolate mousse with mouthwatering strawberries, they definitely know how to treat their guests.
From Desolated Gin, Copper Craft Boxes, Infusion Boxes and Gift Packs for any event, every aspect of Copper & Coal Distillery is made with passion and love, leaving smiles on faces wherever they go. Grab a friend and treat yourself with a local distillery tour and learn about the process of crafting gin along with its history - this is a must on your next visit to the coast.
To Marizaan and Andries from Copper & Coal Distilleries and Johan at The Plaza Hotel, combining good food and top notch gin was an unforgettable day out - may your road to success be blessed beyond comprehension.
P.S. And to those who missed out on this fun event, you can get your local Desolated Gin, Arid Vodka and Infusion Boxes at your Green Woermann Brock Liquor Store in Swakopmund.