My passion for premium spirit and my curiosity for the unique properties of South Africa’s unique Fynbos – and the Rooibos plant in particular – led me to begin a journey of distillation via this magical plant Rooibos (Aspalathus linearis)
Rooibos is legally protected by the South African Department of Trade and Industry, as well as the name Rooibos (Redbush) and thereby keeping its magic locally protected.
The bio-diverse Cederberg region is home to a vast number of indigenous fynbos species and it is only here that Rooibos (Aspalathus Linearis) grows in its natural state. Even though it is endemic to the Western Cape, the unique aroma of Rooibos is universally recognized, its health benefits and remarkably high anti-oxidant levels globally acknowledged.
Spirit of Rooibos appeals to a one and all – its relative low alcohol base makes it acceptable to those consumers who prefer a smooth drink, but still enjoy hints of spirit.
The Rooibos crop is harvested by hand once a year during summer when the bushy-plant’s branches are cut using sickles, and bound into bundles
Cutting & Processing
Upon arrival at the farm processing facility, the bundles are sorted and cut to a uniform length (from 1 mm to 5 mm) to ensure a neat and consistent appearance of the final product. The wet, freshly cut (and bruised) Rooibos is then placed in a long low heap across a tea court to “sweat”… a carefully managed process of enzymatic oxidation which takes place during fermentation and causes the Rooibos to change from green to the characteristic red/amber color and develop its distinctive aroma.
Drying and storage
After the sweating process, the fermented Rooibos is spread out across a tea court to dry naturally in the hot African sun. The entire process is completed in less than 24 hours, and the new Rooibos is picked/sucked up and fed into 40kg sacks which are then graded, labelled and transported.