Matopos Original London Dry Gin

The granite hills of the Matopos, in southern Zimbabwe, where huge boulders balance on top of one another, inspired the name of Matopos Gin. Its Original London Dry GinLondon DryA style, not a place of origin: every flavour comes from distilling natural botanicals. After distillation only water and a trace of sugar may be added, with no flavouring or colouring.GlossarySee London Dry gins is the flagship of the brand, which calls it the one that started it all, and it brings together botanicals from two African countries: rooibos from South Africa and baobab from Zimbabwe. The hills, also known as the Matobo Hills, have been a UNESCO World Heritage Site since 2003.

Citrus · Dry · Fruity

Classic gin botanicals frame those two ingredients. Juniper, coriander and a hint of citrus give the gin its dry backbone, while rooibos, the red bush tea of the Cederberg mountains, adds a soft, woody, slightly honeyed note, and baobab brings a tart, citrusy fruitiness. Rooibos comes from the needle-like leaves of a shrub that grows naturally only in the Western Cape, while baobab fruit dries on the branch into a tart, powdery pulp. Bottled at 41% ABV, it comes in 70 cl.

The brand describes Matopos Original as classic and refined, with notes of juniper, coriander and a hint of citrus, crisp and refreshing with a balanced finish, and also as uniquely mellow and fruity. That mellow side comes from the rooibos, which is naturally caffeine-free and low in tannins, so it rounds the palate instead of drying it.

Matopos recommends the gin on the rocks or in a favourite gin cocktail. On a large ice cubeLarge iceOne large block melts far more slowly than several small cubes, so the drink stays cold without watering down.Glossary, the rooibos and juniper open slowly; with tonic, an Indian one suits the dry citrus side, and a wide orange zest brings out the fruit. Baobab, the upside-down tree of African legend, links the bottle back to the landscape that gave the gin its name. In a NegroniNegroniAn Italian cocktail of equal parts gin, sweet vermouth and red bitter (Campari), served over ice with orange peel. Born in Florence in 1919.Glossary, the rooibos adds a gentle tea note that softens the bitterness of the aperitif.