Humans have used science to create and improve on almost every aspect of our everyday life, so why not use it to perfect a gin? This is the exact thought our scientifically minded Ginologists had after many hours of Gin tasting and analysing. How is it made, what flavours do different botanicals impart, what strength is it distilled at, should it be macerated…? These are just some of the questions they knew they had to find the answers to. Armed with their founding principles – Quality, Originality, Commitment and Experimentalism, they set off on their scientific journey of discovery.

It all started by creating an all glass distillation straight-out of a lab set-up and sourcing the best ingredients from around the globe. From the juniper berries that give the gin a perfect base to the botanicals that tease the nose and satisfy the palette. It took months to develop the formulas and after 15 test batches and numerous taste tests they settled on a process that is designed to treat every single part of the recipe with the respect it deserves to unlock the best possible aromas and flavours – a process that had created something unique and worthy of the Ginologist scientific seal of quality. .

The end result, Ginologist, a gin created to be shared with friends, a gin to enjoy while memories are being made. Scientifically formulated to be the perfect drink for any occasion.

Because making Gin is not an art, it’s a science!

An aromatic bouquet accentuated by rose geranium and orange blossom so soft and playful that it comes with a license to thrill.


Lime, grapefruit and a hint of lemon combine to create the most delightfully refreshing gin imaginable.



A truly unique blend of the finest spices including black pepper and grains of paradise, complemented by cassia bark, cardamom, and coriander.


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“As the SA Gin Society, we commend the Ginologist team for the art, craft, and skill applied in producing their gin products. It comes through in our tastings and is always well received by guests.”

Deon Mastenbroek
SA Gin Society May 2017