Description
The world-famous Caperitif aprtif vanished in the 1930’s when it’s creator disappeared, along with the recipe. Despite efforts to reproduce it over the years, all renditions fell short until South African winemaker Adi Badenhorst took up the challenge. Using a hgigh quality wine base, Badenhorst fortifies with grape spirits and then blends over 45 ingredients ranging from herbs and flowers to roots and South Africa’s iconic Fynbos. We popped open our first bottle of Caperitif at Grayhaven and invited a few guests and friends to sample it with us. We tried it over ice, with tonic water and straight up. The depth and multitude of flavors defies description. With each sip and smell, subtle nuances are revealed – from herbaceous to floral to earthbound; hints of anis intermingle with ripe melon and tangerine zest. If you’ve ever stood amongst the Fynbos on the wind swept hills of the Western Cape on a beautiful spring day and breathed in deeply all the sights, sounds and smells – that’s as close as you’ll get to the experience. Our tasters prefered the intensity of chilled Caperitif without ice or mixer if serving as an aperitif or after-dinner digestif.
