UNKNOWN Lands | Devil's Peak Gin

It was the time of the Dutch East India Company, early 18th century. Century in the deep south-west of Africa. Jan Van Hunks, an old one Dutch pirate, climbed one of the peaks of the Table Mountain. He enjoyed the view, smoked his pipe and allowed himself a good sip. On a summer day when the southeast winds were blowing, a stranger asked Van Hunks for a handful Tobacco. The old pirate boasted so much about his smoking skills that the stranger challenged him to a duel. They puffed and smoked for days and heavy clouds of smoke enveloped Table Mountain. Suddenly the challenger dropped his whistle and collapsed. van Hunks leaned over to give him a sip from his hip flask to strengthen. He took the stranger's hat and saw two horns at his head. Then he realized with whom he was dealing: with him devil personally. At the same moment, lightning struck and both smokers were gone. Only a huge cloud of smoke remained back and covered the "summit of the devil": So hat der Devil's Peak got its name. And still, when Table Mountain is draped in dense clouds, people say that Van Hunks and the devil duel again deliver… When I lived in Cape Town for a few months last winter, I drank Having my morning coffee on the terrace looking at the most of Table Mountain draped in clouds with its Devil's Peak. Like Jan van Hunks I often hiked there. Passing Cape Gooseberries (Physalis) that grow at the foot of the mountain, the narrow from the rich Vegetation South Africa's overgrown path leading up to the rugged rocks of Table Mountain and enjoyed the view of the from up there Lionshead, Cape Town and the Atlantic. Our gin should emulate this morning journey...Come on the trip! The coffee beans are specially made for our gin by the KAFFEERÖSTEREI FALKENSEE freshly roasted. These beans come with Fine wheat alcohol macerated over several weeks to create a to create an intense but also fine coffee taste. Then the remaining botanicals such as Cape Gooseberries, Blueberries, raspberries and others added to revisit over several days to release the aromas. Then the macerate Distilled 3 times in a copper still and over several weeks aged before being bottled by hand. ALCOHOL CONTENT 43.5% vol.