Cruxland Gin

Cruxland has a truffle in it — and not just any truffle. The Kalahari truffle is a rare desert fungus that emerges from the cracked earth of the Kalahari after the first rains, hunted by the N'abba people who wait patiently on the desolate plains for it. KWV's Brandy Master stumbled on it during a desert trip and decided it belonged in a gin. KWV, founded in 1918 in Paarl and better known for wine and brandy, builds Cruxland on a grape neutral spirit re-distilled with nine botanicals: juniper, cardamom, aniseed, coriander, lemon, almond, and two South African bush teas — rooibos and honeybush — with the Kalahari truffle infused after distillation, then cold filtered and bottled at 43% ABV. It was named World's Best London Dry Gin at the World Gin Awards, and comes in a bottle with a leather hood meant to evoke the cracked Kalahari earth. Difford's found cardamom, rooibos, truffle, and aniseed with piney juniper on the nose, then assertive cardamom and aniseed tamed by rooibos, finishing on cardamom and black pepper spice — noting honestly that the truffle is overwhelmed by the spice, while the rooibos pulls this very distinctly South African gin together. Gin Foundry called it three-dimensional and junipery, a pleasant surprise. Quaffed the Raven: nothing subtle, rammed with strong flavors, a winner for the price. Bold, spicy, bush-scented gin that shines in a Negroni, a Southside, or a Corpse Reviver No. 2.

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