Michelangelo International Wine and Spirits Awards

Drysdales Chilli Gin

2019 Double Gold Medal

The Dynamite Distilling Company

The Dynamite Distilling Company Drysdales Chilli Gin


Drysdales Chilli Gin WARNING: THIS IS NOT A SIPPING GIN!!!! Drysdales gins are all made under the watchful eye of South Africa’s youngest distiller. The standard distilling processes are combined with a number of special additional steps to ensure the blend of the purist and most desired cuts to meet the strict quality requirements. While each Drysdales gin has its own distinct flavour and aroma profile, they all strive to be the dominant partner in their Gin and Tonic relationships. Drysdales Chilli Gin is a truly unique gin. The Chilli flavour is bold and hot upfront, and leaves a lingering reminder at the back of the throat. It is a genuine gin with a base of Juniper, Angelica Root, Coriander and Orange Peel. There is a hint of Cinnamon and Ginger to bring the flavour into balance with the heat. With Ginger Ale ( see Perfect serving) as a cocktail, makes a unique, interesting and unexpectedly delicious drink. WARNING: THIS IS NOT A SIPPING GIN!!!! The Perfect Serving. Dynamite Chilli Bomb: A single shot of Drysdales Chilli Gin Add 3 drops of Angostura Bitters Fill the glass with good ice Ginger Ale Garnish with a cinnamon stick and a slice of lemon Don’t breath in while you are drinking this Alternative Perfect Serving: Little Red Chilli Mary: A single shot of Drysdales Chilli Gin Fill the glass with good ice Tomato Juice A dash of Worcestershire sauce A sprinkle of freshly ground Black Pepper Garnish with a fresh Celery stick !!!WARNING: THIS IS NOT A SIPPING GIN!!!!

Drysdales Chilli Gin and Ginger Ale ( see perfect serving) as a cocktail pairs well with foods that have vinegar as an integral part of their preparation. The vinegar soothes the heat of the chilli gin and brings out the real chilli flavour . Drysdales Chilli Gin pairs very well with Greek meals that incude Dolmades. Drysdales Chilli Gin is also an excellent companion in the winter around a camp fire or before a braai