Triple Three Gin


You could WIN 1 of 4 Triple Three Gin bottles valued at R295! You may have heard the phrase “drink responsibly”, but you’ve probably never applied it to your impact on the environment.


  • World Environment Day (June 5) is the United Nations day for encouraging worldwide awareness and action to protect our environment.
  • The Triple Three Gin collection consists of four distinct variants: Just Juniper Berry, African Botanicals, Citrus Infusion, and Raspberry Blush.
  • At the helm of Triple Three Gin is Master Distiller Rolf Zeitvogel, using the same distilling process as his grandfather did in 1929.
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Distilleries have the potential to play a significant role in creating a chain of sustainable practices – but they can conversely have a huge impact on the environment if sustainability is not at the heart of their practice. The production of a 750-milliliter bottle of liquor can be responsible for as much as 2745 grams of carbon dioxide, according to research by the Beverage Industry Environmental Roundtable (BIER). The process creating the most carbon dioxide is distilling, which accounts for more than a third of the footprint.


This is why changing the distillation process to focus on more sustainable practices has huge implications on climate change over the long term, says Triple Three Distillery Master Distiller Rolf Zeitvogel. Sustainability is at the heart of the Triple Three Distillery. The brand is built on three generations of heritage and knowledge, with each drop of premium gin part of building a legacy. It’s this future thinking, built on the shoulders of passed-down knowledge, that has seen the distillery implementing sustainable practices through the distilling process.


Changing the impact of distilling starts with ingredients. Choosing locally produced, high-quality products will not only ensure a refined taste but will also streamline supply chain processes. This has become a key focus for the gin industry, as the world faces a global juniper berry shortage. Juniper berries are the essential ingredient in gin, and a shortage could force distillers to turn to synthetic alternatives, explains Rolf.


The shortage has highlighted the interplay of nature and commerce – research has found that global warming could have an effect on juniper crops, and many producers have in recent years struggled to keep crops free of pathogens. Some of the products locally sourced, from ethical farmers, include rooibos and buchu – sourced from accredited fynbos farmers in the Western Cape, as well as farm fresh and untreated citrus from the Western Cape and Eastern Cape.


1. Complete the entry form below and answer the following question: Which berry is an essential ingredient in producing gin and is facing a global shortage?
2. Be sure to follow @sandtontimes and @triplethreedistillery on Instagram.


Triple Three Gin
At the helm of this refined taste is Master Distiller Rolf Zeitvogel, who patiently creates every drop of this premium craft gin in three heirloom copper stills. Image: Triple Three Gin

Ensuring that as many goods are sourced locally will ensure a less complicated supply chain, therefore an eco-friendly system and an increase in local, small business employment. Not only using, but knowing your suppliers ensures that you use products that are sourced at best practice and of great quality. Ethically sourced ingredients do not necessarily ensure a better product. You will need to ensure your partners are both ethical and that their product is of great quality.

// Triple Three Gin is Master Distiller, Rolf Zeitvogel


Triple Three Distillery purchases fruit and local ingredients directly from the farm and ripens these fruits in-house. These are then fermented on-site, before being distilled in three heritage copper pot stills. Creating the perfect gin goes beyond a passion for distilling – it requires a dedication to every step of the production process. This is why Triple Three Distillery uses as many green practices as possible, including drawing power from a solar panel on its roof, making use of bottles made from recycled glass, and reducing waste in the distilling process.


Triple Three Gin
Three generations of dedication have gone into perfecting the smooth and pure taste that is in every sip of Triple Three Gin. Image: Triple Three Gin

An area that is often neglected when it comes to sustainability in distillation is the production from fermentation to bottling. There are large amounts of waste that can be generated when moving the ingredients between fermentation and distillation, and later bottling. Keeping this all-in house under the same roof reduces transportation, warehousing and packaging materials.

// Triple Three Gin is Master Distiller, Rolf Zeitvogel


In addition, careful planning of ingredients can help reduce unnecessary demand on produce already facing a shortage, such as juniper berries.


Triple Three Gin
It’s this passion for flavours, and the creative use of new taste combinations, that has allowed Rolf to write his own chapter of the family history in Triple Three Gin. Image: Triple Three Gin

A skilled distiller can accurately gauge the amount of botanical ingredients needed without unnecessary wastage. Craft distillers will need to focus on learning the entire process of distillation, from farm to bottle as this is the only way to truly understand, control and practise sustainability at its best.

// Triple Three Gin is Master Distiller, Rolf Zeitvogel


Sustainable practices in the distilling process not only make good business sense, but they also result in a better product and give consumers the option to make more sustainable purchasing choices – which will no doubt seen more distilleries beginning to implement these changes.


1. Complete the entry form below and answer the following question: Which berry is an essential ingredient in producing gin and is facing a global shortage?
2. Be sure to follow @sandtontimes and @triplethreedistillery on Instagram.


Competition closed.


CONGRATULATIONS TO: Paul Dhlamini, Neo Mocumi, Zodwa Mkhayiphe and Sibongile Ndlovu.


The Sandton Times Giveaway Rules:
• Drawn after the closing date, the winners will be selected randomly from the submitted entries.
• If a selected winner cannot be reached at the contact details supplied, an alternative winner will be selected.
• Prizes will be delivered to the winners.
• The winners are required to accept the prizes as described. No correspondence will be entered into relating to the terms on which the prizes are offered.
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• The Sandton Times giveaways are open to all South African residents. Employees of The Sandton Times and the prize-sponsoring companies, their family members, advertising and promotion agencies, and any other parties associated with the competition may not enter.
• You must be 18 years or older to enter this competition.
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Sandton Times Correspondent

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