Every harvest, Overberg cellars press their grapes and are left with mountains of skins, seeds and stems. To most, it's the end of the wine story. To us, it's the beginning of our most-awarded spirit.
An Italian tradition, a Cape accent
In the hills of northern Italy, farmers have distilled vinaccia - the pomace left over after wine making - for centuries. The result, grappa, was the farmhouse digestif: fiery, aromatic and a way of wasting nothing. Our Husk Spirit follows the same philosophy, using husks from local wine making and our own copper pot stills in Stanford.
Because the flavour comes straight from the grape skins, a husk spirit is only ever as good as the fruit and the care in the still. We distil slowly in small batches and keep only the cleanest heart of every run - which is why the spirit is so pure, fruity and elegant.
Seven Gold awards and a 3-star Platter's rating - not bad for something most cellars throw away.
Plain or oaked?
Our classic Husk Spirit is bottled un-aged at 43%: expect fresh grape skin, white flowers and a whisper of almond. For something rounder, our Oaked Husk Spirit rests in French oak, picking up a golden colour, vanilla and gentle spice - and a 3.5-star Platter's rating of its own.
How to enjoy it
- After dinner: serve lightly chilled in a small tulip glass, and sip slowly.
- Caffè corretto: add a splash to a fresh espresso - the Italian way to end a meal.
- Husk Sour: 50ml Husk Spirit, 25ml lemon, 15ml sugar syrup and a dash of bitters, shaken hard.
Come and taste it side-by-side with our witblits and mampoer on a Spirits Flight in the taproom, or order a bottle from the shop.