One measure

Among the gins was one that is infused with hibiscus, which gives it a delicate pink hue; a pale yellow saffron-infused one; even one with rooibos. This new addition to the range is quite incredible – too sweet for me to drink much of, but it’s astonishing how this simple infusion produces something which is sweet like honey, almost like a liqueur in taste but without the stickiness and thick mouth feel of added sugar. Instead it has the smooth cleanness of the spirit which it is.

For the absinthe, Jorgensen brought out his absinthe fountain, a replica of those used in Paris in the early 20th century. It contains a vessel filled with ice water mounted on an art deco stand and has four tiny spigots which drip the water over the sugar cube. Drinking absinthe is a ritual; a glass of a

of the green fairy is

sugar cube

certain shape should be used, on top of which is placed a special spoon designed for its purpose. One measure of the green fairy is placed in the glass, and the cold water dripped or poured slowly over the sugar cube. As it mixes with the absinthe it turns milky from the bottom up, a process known as louching. When this is complete it is ready to drink.

It was a wonderful visit as Jorgensen is a fascinating host who knows so much about his topic, and is full of excellent stories. It was with great reluctance that I left, softened only by the fact that I was clutching a precious bottle of Field Of Dreams.

Now I just have to source that spoon…

● Find the farm and distillery at Regent Street in Wellington, off the main road. Phone 021 864 1777 or go to www.jd7.co.za for more information. There is no charge for the tour and tasting unless it’s a big group. Call ahead to book your visit, but not from outside the front gate. Yes, it happens.

PICTURES: BIANCA COLEMAN DELICIOUS RANGE: The range of gins at Jorgensen's includes hibiscus, saffron, and rooibos.