One Plus One Equals Three

written by Anselm Croze 10th May 2019

One of our recent forays into making our living has been the Procera venture.

This last year a friend of mine, Guy Brennan, has been pursuing his passion project, making a Kenyan artisanal gin, and brought us on board to add whatever we could – basically something to put the gin into, which is to massively oversimplify the process of what both he and we did.

 

First – the gin. Who knew there were hundreds of gins? In my drinking days I would certainly have said a good G&T was near the top of my tipple list, but more than a Bombay Sapphire, or Hendricks, I could not claim any proprietorial ginformation about high-end mothers ruin.

 

Procera uses Kenyan ingredients, and the open secret is the fresh juniper (Juniperus Procera, or Kenyan cedar) used as the primary botanical. All other gins, as far as I can work out, used dried juniper to achieve their various signature ginny flavours. Add to that the lovingly sourced exotic botanicals (handy having a spice island a mere local flight away), decant it all into a gorgeous copper artwork, bubble away, and we have an award-winning liquor.

The Junipalooza gin festival (again, who knew?) was the launching point to rousing acclaim, and gin snobs worldwide are lapping it up, quite literally. It will be served as the most expensive gin on the drinks menu of the top hotels in London like the Connaught and has earned the commendation of Alessandro Palazzi (of Dukes Hotels, google him, I had to – he’s one of the world’s most famous martini makers) as one of the gins to look out for in 2019.

Procera is finalising on its Kenyan licensing requirements and plans to be available in Nairobi, London, New York, Hong Kong and Paris this year. It’s based in the EPZ so a minimum of 80% must be exported but hopefully, around the middle of the year, it will be available here.

Message in a bottle

Our part in the making of their bottle adds sex to the mix – the artisanal vibe of the handblown flask, which Guy has decided not to label (that’s pretty ballsy), gives the liquid a package that is still cool even when empty. We had to up our game significantly when it came to a number of boring pragmatics which I will spare you, dear reader.

Some delicious finishing details – leather strapping, a sustainably sourced Doum palm stopper, a commitment to plant a personal juniper tree when you buy a bottle and other cool things – make this a truly high-end product.

Shameless self-promotion aside, this stuff really is the bomb. The best bars in the world are lining up to serve it, it is winning taste awards across the planet, and soon to be available on the local market – watch this space for more info, or email info@proceragin.com to reserve your bottle.


For more updates on the best restaurants around, recipes, reviews, nightlife guides and more, follow Yummy Magazine, online and in print! 

 

You may also like

Leave a Comment