The more I learn about wine the more I understand and believe in terroir. But is it only in wine where terroir is important? How about Gin?

A Mari Ocean Gins are inspired by the ocean and use not just the the ocean water in distillation but botanicals from the ocean’s coast line too. They have a sense of place, they have identity.

“We wanted to make a gin that was true to the terroir it was produced in. In the case of Atlantic Ocean gin, it’s Cape Town in a glass. Plus, the salt and minerals in the seawater enhance the oil extraction from the botanicals, but the gin itself isn’t salty at all. It has a very faint minerality to the finish, which we feel adds another layer of complexity to the gin.
We have this immense playground of incredible plants around us, I think Table Mountain alone boasts 2200 species. Obviously not all of these are edible, but the ones that are have such interesting flavour profiles, such unique flavour profiles. We have an opportunity to bring something to the table that pushes gin forward in a sense, brings out new and exciting flavours using plants you can’t find anywhere else in the world.”

The nose exhibits a citrus-forward freshness, echoed on the palate with hints of naartjie and lemon, merging into a mid-palate of rich florals, peppery spices and lots of minerality.

After The Atlantic was a great success, Kenyan born Jess wanted something that evokes her childhood memories, her terroir so A Mari Indian Ocean Gin was born. Inspired by the warmer sea, and distilled with more fragrant & exotic spices from the spice route of Africa’s East coast.

After distillation it is infused with Chai Masala which gives it a distinct goIden colour. Intensely herbaceous, with juniper at the core. Powerful black tea and ginger heat, supported by subtle sweetness of lime.
Guaranteed to be two of the smoothest & unique gins you’ve ever tasted, A Mari Ocean Gins are a must-try.