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Bloedlemoen Handcrafted Gin

Bloedlemoen Handcrafted Gin

Regular price HK$530.00
Regular price Sale price HK$530.00
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Bloedlemoen (pronounced ‘Blue’d Le Moon’) is a South African gin made from the luscious Tarocco Blood Orange, and proudly boasts as the first Blood Orange Gin in the World. Bloedlemoen Gin was conceptualised in 2015 by sommelier, Pierre Strydom, chef, Mike Jones and wine maker, Stefan Coetzee. The founders spent the first two to three years selling their gin to friends and family off the back of the quintessential South African mode of transport: their bakkie. When Lions Head Beverage Company took a share in October 2017, Bloedlemoen began to rise above the myriad gins produced in our relatively young local market and took its rightful place as a quality South African gin to keep an eye on.
Bloedlemoen (Blood Orange) is a handcrafted, small batch Gin from a meticulous selection of ten natural botanicals : Juniper, Blood Orange, Orange Peel, Grains of Paradise, Coriander, Cassia, Nutmeg, Liquorice Root, Cardamom, and Angelica Root. A classic London Dry style with a twist, the nose is led by citrus notes, light Juniper, and spicy floral nuances. The Juniper is balanced by the sweet spiciness of Nutmeg, Cardamom and Cassia. The Grains of Paradise add mouthfeel and the gin ends with a lingering Blood Orange aftertaste. Label illustration by the world renowned miniatures artist, Lorraine Loots.
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Organic, Biodynamic and Natural wine. What’s the difference?

To understand this concept and its various ramifications, it is necessary to keep something clear in mind: before the 20th century and the spreading of affordable synthetic fertilisers, all farming was organic. When the shift to the use of synthetics and pesticides happened, it became necessary to diversify traditional organic farming from the new modern farming. 


Simply put, organic farming forbids the use of synthetic fertilisers, synthetic pesticides, herbicides, or genetically modified organisms. The basic requirements are generally specific and engage the farmers not to use any chemical fertilisers and other synthetic products in the vineyard. It does not prevent the vintner from using the conventional winemaking process after harvesting. 


Let’s take organic farming one step further: Biodynamic. The creator of this agricultural system is the Austrian philosopher Rudolf Steiner, who developed the principles of biodynamics in a series of lectures given in 1924 in Germany. Here lies the foundation of true organic wines, with a strict limit in the use of additives, stringent requirements and at the end obtaining a biodynamic certification.


The previous definitions are usually, and rightfully, associated with it, because most natural wine is also organic and/or biodynamic. But not vice versa!

Natural wine is wine in its purest form, simply described as nothing added, nothing taken away, just grapes fermented. No manipulation whatsoever, minimal intervention both in the vineyards and in the winery. Healthy grapes, natural yeast and natural fermentation, with no filtration nor fining. Sounds easy, right? However, making natural wine is unforgiving and it requires a bigger amount of work than conventional wine. To this day, natural wine has no certification yet.