Third Eye Distillery
“We decided to distil our own quality Indian spirits, starting with this small batch gin which uses common spices and botanicals found in every Indian household.” — Sakshi Saigal, Third Eye Distillery co-founder.
The trio came together to create a gin when they realised that most ‘Indian’ gins available had very little to do with the country, bar their ingredients. Stranger & Sons is one of the first fully Indian gins to emerge since the 1940s, as the country’s distilleries have dedicated all of their efforts to dark spirits for the past few decades.
The Third Eye team work hard to reduce their environmental impact. Unused citrus is returned to the local supplier to be made into traditional jams, pickles or cordials, which are then sold at local markets so there is no wastage. Botanicals are also used whole, with no part discarded as waste. Their packaging is plastic-free, without even a dash of tape. They’re in the process of installing a solar roof, which will help to provide at least some of the energy that distilling uses. Furthermore, they’ve invested in a recycling tank that reduces their water requirement to 25 litres instead of the 10,000 litres of water that most distilleries use.
Founded in 2005, the Barons de Rothschild Champagne House has established strong relationships with partner producers to craft champagnes of a rare elegance from exceptional terroirs and rigorously selected grapes. “Accomplishing through great achievements”, such has been the Rothschild family’s ambition for more than 250 years. Through the strength of its wine-growing experience, the family has joined forces with producers from Champagne to develop excellent champagnes which bring together know-how and tradition.
Anthonij Rupert Wyne was founded on the farm L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, who passed away in 2001, the farm was taken over by his brother Johann Rupert in 2003. It was Johann Rupert who constructed a state-of-the-art winemaking facility on the estate, and the beginnings of what was to become a sprawling enterprise with a focus on terroir-specific wines.
Takara has great experience in producing Shochu , Mirin and Sake for more than one-and-a-half centuries. Because Takara’s main business endeavors depend heavily on the mastery of natural processes such as fermentation, the Company feels a strong responsibility toward preserving the natural environment.
Certain names resonate strongly within Australian wine history and Jim Barry is one of them. It was Jim Barry’s drive that helped shape South Australia’s Clare Valley as a benchmark producer of world class Riesling and cemented it as one of Australia’s premier wine regions.
The House was established in Reims in 1843, by Joseph Krug, a visionary non-conformist with an uncompromising philosophy. Having understood that the true essence of Champagne is pleasure itself, his dream was to craft the very best Champagne he could offer, every single year, regardless of annual variations in climate.