RHINO GIN – a toast to Renosterveld & Rhino Conservation

RHINO GIN – a toast to Renosterveld & Rhino Conservation

The Tourism Conservation Fund (TCF) has launched an innovative product to aid in the conservation of rhinos, offering the public a way to make a difference, while getting something memorable to enjoy and take back home.

RHINO GIN was created as an inherently South African product that draws its ingredients from local fynbos plants and is representative of the rhino and its struggles against poaching.

The Black rhino used to roam the Western Cape fynbos biome but have now been whittled down due to poaching – just as the Renosterveld fynbos (the main ingredient in RHINO GIN), which used to grow wild and in abundance, now grows in patches, and is extremely valuable and protected.

Founder of the craft gin revolution, Roger Jorgenson, used Helichrysum, Confetti Bush, rich spicy African wormwood, wild sage, rosemary, and aromatic Buchu alongside the Renosterveld fynbos, to flavour the gin – which is distilled in a 200-year-old Cape copper pot.

All plants used to flavour the gin were pruned in their natural habitat, and not destroyed.

The gin is distributed without charge by Under the Influence, which is excited to be a part of the RHINO GIN project. “This is a true conservation brand, crafted expertly by Roger Jorgenson. Importantly, the ability to create a direct link from guest glass to conservation funding, in a sustainable way, is a model that we want to put our collective energy into. The fact that the first batch is almost sold out before it has even been released is a testimony to the support of the project, and its long-term viability and growth,” says CEO, Allister Kreft.

“100% of all proceeds from the sale of RHINO GIN will go to conservation initiatives, to combat poaching and to address the causes and consequences of wildlife crime in South Africa. We will also support innovative anti-poaching initiatives – depending on the availability of resources,” concludes Paul Zille, CEO of the TCF.

Source: Tourism Update

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