Procera - Gin from Kenya - Bottle mouth blown in Kenya - 44%
Procera is Kenya 's first craft distillery. The name "Procera" comes from the African juniper ( Juniperus Procera ) which constitutes the heart of the Gin. Only growing above 1,500m above sea level and native to the highlands of Kenya, Juniperus Procera differs from the Juniperus Communis berries that have until now been the mainstay of gin production. They grow on trees rather than shrubs, with richer essential oils from being warmed under the African sky and offer a nutty flavor. Also different from their temperate counterparts, African juniper berries are said to be ripe when families of baboons begin to feast on them. Guy Brennan is the first to market Procera berries and, in partnership with the Kijabe Forest Trust, hopes it will encourage planting and reduce tree felling, thereby preserving forest biodiversity.
Gin Procera is made using all-African ingredients , including acacia honey from Somalia and mace from Zanzibar. Even the sugar cane that makes up its neutral alcohol comes from Kenya. Distillation is carried out in a Müller 230L Aromat still, with each step focusing on preserving the freshness of the botanicals, which are placed in a pillowcase and infused overnight like a large watered down tea bag, to extract the flavors which might otherwise be lost if added only at the point of distillation.
The brand emphasizes Kenyan craftsmanship . The bottles are distinguished by their colorful dots, and are mouth-blown at Kitingela Hot Glass, with palm wood caps and leatherwork.