It's where we're from and what we do!
Ver(mont) + virgin (nonalc) + Gin = vergin

The VerGinSA Head Office has a view of the Atlantic Ocean on the one side and the Overberg mountains on the other (lucky us) but most of the production (sourcing, growing, distillation etc.) happens on an organically certified farm somewhere in the Hemel-en-Aarde / Heaven-and-Earth Valley and the bottling, labelling and dispatch for exports are handled at our Muizenberg facility.

Well, let’s start with what they are not...
Not premixes. Not blended, artificially sweetened, flavoured water or tonics with bubbles either.
Let's call them...Non-alcoholic Botanical Distillations with distinct Juniper flavour profiles.
It looks like gin. It is served like gin. It makes the perfect “G&T's” ...without any naughty additives, artificial sweeteners, colours or flavours - 0% sugar, 0% Alcohol.
It gives people who are not drinking alcohol, for whatever reason, a sophisticated, complex, healthy alternative.
Pure guilt-free pleasure!

VerGin has NO carbs (starch or sugars), gluten, fats, or cholesterol. NO artificial sweeteners, flavours or colours.
Nothing naughty… it’s pure permissible indulgence!
Less than 1kj per 100ml

Bloom is named after its beautiful rose-scented floral flavour profile, reminiscent of Turkish Delight. The lingering spiciness can be attributed to the addition of some more exotic seeds, spices, barks and petals with a burst of freshness from Lemon peel. This refined and complex blend of distilled botanicals glows with a pretty Hibiscus blush and includes just the right amount of Juniper Berries to give it a real “Gin kick”.
Limón has a vibrant green citrus flavour profile with abundant Lemon and Lime notes underpinned by Juniper that gives it a soft spicy edge and a distinctly gin-like complexity. This is pure Lemon and Lime bliss!
Vergin works beautifully with tonic and shrubs, as well as in classic cocktails like sours and martinis.
It's a very versatile product that can also be used to make ice-creams, sorbets, panacotta’s etc.

The first big myth is that distillation produces alcohol. It doesn’t: Fermentation produces alcohol.
Distillation is just a method of extraction—a process by which you can capture flavour. Some non-alcoholic spirit producers use alcohol in their process at the beginning, because it’s an amazing solvent. It’s really good for the first step when they steep the botanicals in a specific ratio of water and alcohol, but then use a copper still to remove the alcohol in the first distillation—because alcohol has a lower boiling point than water, so it comes off first—before another distillation to capture and concentrate all the amazing flavours. Usually that gets done for each of the ingredients, which is why it can take up to six weeks to make one batch.
The end product or "essence" of any distillation is called its "spirit".
So, based on that logic, a UK-based company created “Seedlip” – billed as the “world’s first non-alcoholic spirit,” to be used as the basis of a new style of sophisticated “better for you” cocktails. Many other international brands followed suit and it's become a bit of a trend...
We may not be the first in the world to call our distillation a “Spirit” but we were the first in South Africa to produce a non-alcoholic botanical distillation…