Bayab Small Batch African Grown Orange And Marula

Elephants travel miles for marula fruit — the sweet, tart stone fruit of the "elephant tree" that ripens across southern Africa each summer — and Bayab's citrus expression is built around it. This is the African gin brand's citrus-forward bottling: distilled in small batches at the 100% solar-powered Midlands Distillery in KwaZulu-Natal, South Africa, with marula fruit, burnt orange peel, cinnamon, coriander, sea salt, and the baobab superfruit that anchors every Bayab gin, bottled at 43% ABV. Baobab — the tart, vitamin-C-rich pulp of Africa's iconic upside-down tree — provides a natural citrus backbone; the burnt orange adds a caramelized, marmalade depth that fresh peel alone can't; and marula brings a ripe, rounded stone-fruit sweetness that plays against the tartness. Expect burnt orange aromatics up front with warm cinnamon, opening into a palate where tart citrus is balanced by marula's roundness, coriander spice, and a whisper of salinity, finishing bright and clean on juniper. The brand is B Corp certified and funds baobab reforestation. It's the Bayab that makes the best Spanish-style G&T — a copa glass, plenty of ice, premium tonic, and an orange wheel — and it shines in a citrus-forward Negroni or a Gimlet. Honest note: citrus leads here, and juniper purists should start with the Classic Dry. For everyone else, this is the crowd-pleaser.

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