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Articles Featuring Triple Three Gin
Here are the below websites and blogs that have featured Triple Three Gin.
Bloggers Features
9 Lives
“Gin is refreshing, fruity, spicy, elegant, it is a global drink that fits any occasion.” Says Rolf Zeitvogel from Triple Three Gin.
Cee’s Journal
“Inspired by the heritage of devoted craftsmanship, these masterfully distilled products reflect the essence of taste. Triple Three Gin delivers perfectly balanced flavours that make a perfect start for a world-class drink.”
Whale Tales Blog
“Last week Blaauwklippen launched its new trio of hand-crafted Triple Three Hand-crafted Premium Gin at La Mouette, at a media and trade event hosted by its Triple Three Estate Distillery. The Distillery’s gin was distilled in a column copper distill imported from Germany.”
Hospitality Features
Mother’s Ruin Gin Bar
“How long has Triple Three Gin been distilled? How many different expressions are there of Triple Three, what are their differences and what is your favourite? We Started in 2014 with a “House Brand” called “Rolf’s Gin” Named after our Master distiller. This has been such a success that we designed the 333 Range with the 3 distinctive flavours of 100% Juniper berry, Citrus Infusion and the African Botanicals.”
Mothers Ruin Gin Bar Interview
Magazines Features
Good Food Magazine
“As mentioned, the modern trend with gin is to make it from a blend of botanicals, so the 100% Juniper Berry Gin (R300) from Triple Three Distillery on Blaauwklippen wine estate is unusual. By going back to basics, the complex flavours of the juniper are brought to the fore: not too bitter, with hints of mint and citrus.”
“This gin is the perfect base for a Negroni aperitif: one part gin, one part vermouth rosso and one part Campari, garnished with orange peel. (Triple Three also makes a citrus gin and a gin infused with African botanicals.)”
“the perfect base for a Negroni aperitif”
Good Taste Magazine
“Taste the gins and, if you want to take it further, try the gin and food pairing in the bistro.”
Weg!
“As mentioned, the modern trend with gin is to make it from a blend of botanicals, so the 100% Juniper Berry Gin (R300) from Triple Three Distillery on Blaauwklippen wine estate is unusual. By going back to basics, the complex flavours of the juniper are brought to the fore: not too bitter, with hints of mint and citrus.”
“This gin is the perfect base for a Negroni aperitif: one part gin, one part vermouth rosso and one part Campari, garnished with orange peel. (Triple Three also makes a citrus gin and a gin infused with African botanicals.)”
Weekend Post
“Rooibos and buchu give Triple Three African Botanicals, made at Blaauwklippen Wine Estate, a very different profile – it’s richly fragrant and earthier, and super-smooth. Kosie’s garnish of thyme brings out the earthy, herbiness and a sliver of grapefruit peel gives it some zing and a refreshing sour tang.”
Design Times
“The gin market has really exploded onto the scene the past couple of years. We see all sorts of new trends and bottle shapes that wouldn’t normally be associated with a traditional gin. We managed to focus on what is important, the gin.”
Business Day Wanted
“Distilled Botanicals” – Business Day Wanted 2016
Get It Magazine
Estate Living
“You don’t get much more local than that!”
Here’s where it gets exciting. Local gins make use of local plants. So, for example, one of the three gins produced by Triple Three Estate Distillery on Blaauwklippen Wine Estate is infused with buchu and you don’t get much more local than that.
Edgars Club Magazine
“Triple Three Estate Distillery uses a state-of-the-art copper column-pot still located in Stellenbosch. And the Juniper Berry Gin that emerges from that still is South Africa’s first craft gin to make the most of the spirit’s signature expression, juniper berries, while the Citrus Infusion variant is packed with zest – it’s fresh and crisp, without losing the base flavour of a well-crafted gin.
The third variety is the African Botanicals edition, which is probably the smoothest of the three, thanks to its blend of seven boanicals, including flora from the Western Cape – think buchu, rooibos and cedarwood shavings.
Inspired Living
“Gone are the days when tastings are only about wine or beer. Gin bars and gin tastings have become all the rage, especially at some of the more trendy spots in Cape Town. Great news for those of us who love spending time in the country, we too can experience this in vogue tasting.”
Sawubona
“Blending the freshness of organic lemons and oranges, the former grown on the estate, the Citrus Gin marries classic juniper flavours with pure citrus notes.”
Country Life Magazine
“I am hooked” Greg Landman
One of my favourite cocktails is a Negroni, one tot each of ice cold gin, red vermouth and Campari, definitely for grownups, and delicious. The other is a superbly dry Martini with a twist and in which the Martini plays a very minor role.