Gin

Dis Tyd – Cape Dry Gin Infused with Wild Honeybush & Sour Figs Product & Tasting Notes Body: Dis Tyd reveals a medium-bodied structure with a silken mouthfeel, offering a luxurious yet grounded drinking experience. It carries a gentle weight on the palate—neither fleeting nor heavy—making it both contemplative and approachable. The honeybush lends a soft, tea-like roundness, while the sour figs introduce a dynamic salinity and brightness that dances across the tongue. The mouthfeel is supple, developing from gentle warmth to a layered richness that lingers. Nose: An evocative bouquet greets you—floral notes unfolding first, with wild Honeybush offering aromas of sun-drenched fynbos and rooibos-like warmth. Beneath this, a grounding earthiness emerges, delicately intertwined with the succulent tang of Cape sour figs. The result is a bouquet that is simultaneously nostalgic and untamed—anchored in place, yet hinting at distant coasts. Palate: The first sip is a revelation: the sweet-savoury harmony is instantly compelling. Honeybush delivers subtle vanilla and dried floral tones, creating a soft sweetness that is gracefully interrupted by the fig’s briny tang. A whisper of sea breeze and Cape citrus follows—evocative of wild orchards and windswept shores—balanced by warm spice from the gin’s core botanicals. As the gin evolves in the glass, its character deepens, revealing new dimensions with every sip. Finish: The finish is persistent and contemplative—long, with a slow unfurling of earthy Honeybush tannins and a salted fig echo that tingles on the lips. Faint traces of citrus zest and spice carry through, leaving a lingering sense of warmth, wildness, and wonder.

Best enjoyed neat over a large cube of ice, or in a G&T with a dried fig garnish and a twist of orange peel. For the adventurous, pair with a coastal cheese board or cured meats to amplify the savory edge. Salted Honey Sour Cocktail A frothy and balanced cocktail that brings out the sweet, earthy, and salty notes. Ingredients: • 50 ml Dis Tyd Gin • 25 ml lemon juice • 15 ml honey syrup (1:1 honey and water) • 1 egg white or aquafaba • Pinch of sea salt for garnish Instructions: 1. Dry shake all ingredients (without ice) to emulsify the egg white. 2. Add ice and shake again until chilled. 3. Strain into a coupe glass and sprinkle a pinch of sea salt on top. Flavour Profile: Creamy, tangy, and slightly savoury. Pairing: • Roast chicken or duck: With a honey-glazed sauce. • Desserts: Lemon tart or salted caramel cheesecake.