Latest news with #JuniperMoonGin
IOL News
7 days ago
- Entertainment
- IOL News
An unforgettable evening of gin, gourmet delights and great company at Juniper Moon Gin's Cape Town launch
The star of the night was, of course, Juniper Moon Gin. Image: Vuyile Madwantsi Cape Town winters have a way of pulling us indoors, with crisp air, gentle rains, and the allure of cosy nights spent with good food and even better company. On one of those cold, rainy evenings, I found myself invited to the exclusive launch of Juniper Moon Gin in the heart of the city. The promise? A night of indulgence perfectly paired with crafted cocktails and a curated menu from some of the best culinary minds in the business. Despite my less-than-cocktail-appropriate choice of attire - a cute black dress I've been over-wearing lately - I arrived at the event feeling just the right mix of excitement and nerves. Social events aren't my strong suit, but Lisa, my ever-reliable plus-one, held my hand through it all. On arrival, we were greeted by the warm hum of chatter and clinking glasses at a snug venue tucked away in the Gardens. The evening began with a welcome drink, a gin and tonic, naturally and an informal mingling session among Cape Town's socialites, gin enthusiasts, and foodies. As the night unfolded, we were ushered into an intimate dining area, where a long, elegantly set table awaited us. The gin that stole the show The star of the night was, of course, Juniper Moon Gin. The tasting experience was guided by MC Steyn Fullard, who walked us through the intricate notes and unique distillation process of this proudly South African spirit. The first sip was an experience in itself, smooth, balanced, and layered with citrusy bursts of lemon, orange, and grapefruit, rounded off with earthy coriander and spice. Fullard encouraged us to add a few drops of water to our gin, a subtle tweak that unlocked even more depth in its flavour profile. 'It's like wearing a delicate perfume,' he quipped, 'a light, beautiful blend that lingers just enough.' Here's what sets Juniper Moon Gin apart: its unique vapour extraction process. While traditional methods rely on maceration, where botanicals are steeped directly in alcohol, Juniper Moon Gin uses racks to suspend its nine botanicals above the alcohol, allowing the flavours to infuse gently via vapour. This results in a subtler, more refined gin. And while the exact recipe remains a closely guarded secret, we know there are seven indigenous South African ingredients, including a dried flower whose identity remains tantalisingly undisclosed. Former 'MasterChef Australia" finalist Ben Ungermann. Image: Vuyile Madwantsi A culinary adventure The evening's menu was a masterpiece in itself, crafted by a dream team: former "MasterChef Australia" finalist Ben Ungermann, master mixologist Sebastian Rodriguez, and local culinary legend Chef Harald Bresselschmidt of Aubergine. Each dish was paired with a signature Juniper Moon Gin cocktail, spotlighting the versatility and elegance of this spirit. Ungermann's wildebeest tartare, infused with spekboom, nasturtium gel, smoked quail yolk, and seeded crackers. Image: Vuyile Madwantsi One standout dish was Ungermann's wildebeest tartare, infused with spekboom, nasturtium gel, smoked quail yolk, and seeded crackers. Presented under a dramatic fynbos smoke dome, it sparked lively conversation at my table. For me, the dish was a hit-and-miss, while the presentation was theatrical and the flavours bold, raw meat just isn't my thing. However, it was a crowd favourite, judging by the empty plates swiftly whisked back to the kitchen. Crispy triple fried pap bar, artisan homemade aioli, black garlic gel, celery sheets with young celery heart, black caviar with a south african game meat jus. Image: Vuyile Madwantsi The second course, though, surprisingly stole my heart: fried gourmet pap topped with black caviar. Who knew a humble papa could be so decadent? Bresselschmidt's reimagining of South African staples continued with a beautifully tender springbok loin, though slightly undercooked lentils on the plate left me longing for the hearty lentil stews of my childhood. Springbok loin medallion, beluga lentils, sauce with winter savoury and forest mushroom, mulberry gel. Image: Vuyile Madwantsi Dessert was another daring experiment: biltong-infused ice cream. We were encouraged to keep an open mind, but for me, it didn't quite hit the mark. Still, it added a playful, surprising twist to the menu, an approach that perfectly mirrored the ethos of Juniper Moon Gin itself. Dessert was another daring experiment: biltong-infused ice cream. Image: Vuyile Madwantsi The beauty of the evening wasn't just in the food or the gin, it was in the connections. I struck up a conversation with Wessel Pieterse, a fellow Eastern Cape native, over the smoky aroma of the wildebeest tartare. The scent transported us both back to (ePhondweni )! The Eastern Cape bundu scent evoked a sense of nostalgia. As the courses rolled out and the gin cocktails flowed, the room grew warmer, louder, and more alive. Laughter filled the air, proof that Juniper Gin had done its job: bringing people together, one sip at a time. Juniper Moon Gin's launch wasn't just a celebration of a spirit, it was a celebration of South African ingenuity, flavours, and community. From its carefully sourced botanicals to its innovative distillation process, this gin is as much a story as it is a drink. And to the evening's gracious host, Cole Francis, kudos for crafting an experience that was equal parts intimate and unforgettable.
IOL News
29-05-2025
- Business
- IOL News
Juniper Moon Gin: crafting a unique London Dry with an innovative twist
Juniper Moon Gin is forging a new path with its exciting blend ofi ngredients. Image: Supplied. In a thriving alcoholic beverage industry, Juniper Moon Gin is forging its path by offering enthusiasts something truly unique. Each element of the proudly South African classic London dry gin is meticulously considered, and the utmost attention to detail is implemented at every stage. This includes distilling the alcoholic drink in batches of less than 300 bottles using a traditional copper still at a distillery in the Western Cape. Juniper Moon Gin's roots trace back to 2013, when its founder, Richard Stanton, created his first distillation. Video Player is loading. Play Video Play Unmute Current Time 0:00 / Duration -:- Loaded : 0% Stream Type LIVE Seek to live, currently behind live LIVE Remaining Time - 0:00 This is a modal window. Beginning of dialog window. Escape will cancel and close the window. Text Color White Black Red Green Blue Yellow Magenta Cyan Transparency Opaque Semi-Transparent Background Color Black White Red Green Blue Yellow Magenta Cyan Transparency Opaque Semi-Transparent Transparent Window Color Black White Red Green Blue Yellow Magenta Cyan Transparency Transparent Semi-Transparent Opaque Font Size 50% 75% 100% 125% 150% 175% 200% 300% 400% Text Edge Style None Raised Depressed Uniform Dropshadow Font Family Proportional Sans-Serif Monospace Sans-Serif Proportional Serif Monospace Serif Casual Script Small Caps Reset restore all settings to the default values Done Close Modal Dialog End of dialog window. Advertisement Next Stay Close ✕ Juniper Moon Gin is founded by distiller, Richard Stanton,created his first distillation back in 2013. Image: Supplied And although it is a London Dry, the most common kind of gin and a style of beverage which is characterised by a dry, robust taste and is often used as a base for cocktails, Stanton conducted extensive research to ensure that he came up with something novel. He believes that his unique recipe, which includes nine botanicals, seven of which are traditional, is what sets them apart. Other flavours include juniper berries as well as orris and angelica roots. With a hint of floral notes, Juniper Moon also contains two secret ingredients which introduce gin-lovers to something very new and different. To showcase their impeccable gin, Juniper Moon will host an exclusive gin-pairing experience at Auslese by Aubergine in Cape Town on Thursday night featuring the culinary delights of former "Masterchef Australia" runner-up Ben Ungermann and the restaurant's chef Harald Bresselschmidt, with gin creations by master mixologist Sebastian Rodriguez. Juniper Moon Gin features a blend of exciting ingredients. Image: Supplied. Ahead of the event, Stanton, whose Juniper Moon Gin was highlighted by Rolls-Royce at an event in the UK recently, explained that they contacted several European spice traders in a bid to see if there was a demand for their two secret botanicals. 'Between them, they supply several thousand distillers worldwide, and none of the traders had ever sold these two products to anybody, ever.' He added: 'So although, yes, London Dry is the most common kind of gin, mine is different.' 'If you compare five, 10 or even London Dry gins, there is always an element of similarity between them, but Juniper Moon never disappears and becomes 'one of the crowd'.' 'True gin enthusiasts will always detect something very different, very special.' Juniper Moon Gin's founder Richard Stanton is passionate about taking his brand to new heights. Image: Supplied
IOL News
28-05-2025
- Entertainment
- IOL News
Sip, savour and stir: master mixologist Sebastian Rodriguez shakes up Juniper Moon's gin-pairing event
Master mixologist Sebastian Rodriguez is thrilled to be showcasing his skills at the Juniper Moon gin-pairing event in Cape Town. 'I'm looking forward to seeing everyone's reaction to the drinks and how they pair with the food,' he said. Master mixologist Sebastian Rodriguez promises attendees at the Juniper Moon exclusive gin-pairing experience in Cape Town 'a journey of flavour through simplicity.' At the event, which will be held at Auslese by Aubergine in Cape Town on Thursday night, Rodriguez will create delicious gin creations to pair with cuisines cooked up by former Masterchef Australia runner-up Ben Ungermann and the restaurant's chef, Harald Bresselschmidt. The mixologist believes that the popular alcoholic beverage pairs well with food because of how well-rounded the gin is. 'Richer and more decadent foods pair better with this gin, as the Juniper Moon notes help neutralise the fat but also bring out the flavour of the dish.' He added that 'something light and fresh' can also be enjoyed together with the Juniper Moon Gin. 'It is a very easy drinking gin, so it will blend very nicely with something lighter.'
