Trade warms to Caperitif

Location: South Africa

South African wine maverick Adi Badenhorst has reported exceptional interest from around the trade in his new vermouth-like aperitif, Caperitif. ‘It’s been hugely popular, says Damon Quinlan of importers Swig. ‘There are some pretty big boys looking at taking it on.’

Badenhorst is well known for his rough and ready approach to winemaking, often championing unfashionable grape varieties or styles. His tasting at Imbibe Live showcased an unfortified white wine made under flor, a 12-varietal white blend, and a red Barbarossa.

Caperitif is made by macerating base wines with herbs and grasses from Badenhorst’s wine farm in the Swartland,  including the prized South African ‘fynbos’ vegetation. Swig are selling it to the trade for £14 a bottle.

Badenhorst has also created his own tonic water, Swaan, and the team at Swig are also looking at creating pre-mixed cans of Caperitif and tonic.

About Author

Chris Losh

After five years working on My Weekly magazine (during which time he learned how to write horoscopes and make things out of mince) in 1995 Chris Losh entered the world of drinks writing and, despite all advice from his doctor – and the wishes of most South African winemakers – has stayed there ever since. He began on Wine and Spirit International, editing it for several years before moving on to edit Wine Magazine. Both publications have since gone the way of the Dodo, but he claims to have nothing to do with their demise, and his alibi appears solid, since he was freelance writing for anyone who would pay him at the time. In 2007, he helped to set up both Imbibe magazine and the Sommelier Wine Awards, and has spent much of the last three years eating, drinking, and listening to French sommeliers talk about minerality. In 2009 he was shortlisted for the Louis Roederer Feature Writer of the Year, but didn’t win. Perhaps he should have stuck to horoscopes. And mince.

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