1826 Rum based Egg Nogg
1826 Rum based Egg NoggAn exceptional quality blend of the finest Dairy Cream, Cinnamon, and traditional holiday spices.
Five’s Reserve Marula Cream
Five’s Reserve Marula CreamMarula Cream’s proudly African taste originates from the flavour of the fruit of the indigenous African Marula Tree (Sclerocarya Birrea). It is blended to perfection using the finest natural ingredients, captivating the exotic essence of Africa.
Four Cousins Strawberry Cream
Four Cousins Strawberry CreamA rich & elegant cream liqueur with notes of summer strawberries and fresh cream. Enjoy in a tall glass on ice, poured over ice-cream or blended into a cocktail.
Gincello®
Gincello®Mix it up, with a gin liqueur, made from the finest gin and freshest lemons.
Zesty, lemony and unmistakably junipery this liqueur is based on our award winning London-Dry Gin recipe. Vapour distilled with sun-dried lemon peels and then rested on fresh hand peeled lemon zest for 180 days. This citrus gin liqueur blends juniper and lemon together for a sumptuously sweet and refreshing zesty burst of flavour.
150 bottles made annually
KWV Van der Hum Liqueur
KWV Van der Hum LiqueurKnown as the original Cape liqueur, KWV’s Van Der Hum is a unique tangerine flavoured liqueur made from a blend of pot still brandy, wine distillate, tangerine peel, herbs and spices then sweetened with glucose and cane sugar syrup. It’s mellow and sweet with a lingering spicy aftertaste.
- 750 ml
- 25% alcohol by volume
Royal Rhino
Royal RhinoTwo flavours, native to the African continent, come together in a distinct fusion. The rich, bold taste of Arabica coffee is balanced with the flavour of fragrant vanilla. Fresh dairy cream is folded in to the wine to give The Royal Rhino its signature velvet finish.
Savour the flavour of this African Wine Cream by enjoying it over ice in a short glass. Want to try something new? Shake it up with an exotic or classic cocktail. The Royal Rhino is also delicious when drizzled over ice cream or used to flavour a speciality dessert.
