{"id":16274,"date":"2025-07-24T10:05:34","date_gmt":"2025-07-24T09:05:34","guid":{"rendered":"https:\/\/explorersagainstextinction.co.uk\/blog\/?p=16274"},"modified":"2025-07-24T13:31:46","modified_gmt":"2025-07-24T12:31:46","slug":"sundowners-with-a-sustainable-twist","status":"publish","type":"post","link":"https:\/\/explorersagainstextinction.co.uk\/blog\/sundowners-with-a-sustainable-twist\/","title":{"rendered":"Sundowners with a Sustainable Twist"},"content":{"rendered":"\n

Sundowners are a great safari tradition, especially in private reserves and concessions where you can enjoy this moment out in the bush, surrounded by spectacular scenery as the sun dips below the horizon and the soundtrack of the wilderness subtly shifts. It\u2019s as much a part of the safari experience as the morning game drive.<\/p>\n\n\n\n

Once, the bush bar might have stocked familiar international names like Gordon\u2019s. Today, however, the best safari camps celebrate small, local brands \u2013 spirits and wines that tell a story of the land and its people. From Elephant Gin<\/a> in Kenya<\/strong>, which funds elephant conservation, to Painted Wolf Wines<\/a> in South Africa<\/strong>, which supports wild dog protection, the safari bar has become a reflection of place and purpose.<\/p>\n\n\n\n

Zambia is no exception.<\/p>\n\n\n\n

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Alvearium Gin: Honey, Habitat, and Heritage<\/strong><\/h3>\n\n\n\n

Distilled in Lusaka, Alvearium Gin<\/strong> is a small-batch spirit made entirely from mead \u2013 the world\u2019s oldest honey-based drink. Its name, taken from the Latin for beehive<\/em>, is a nod to its origins in sustainable beekeeping. In 2025, Alvearium earned international recognition, receiving both the International Sustainability Award<\/strong> and a Master Medal at the Global Gin Masters<\/strong> \u2013 accolades that highlight not just its refined, complex flavour but also its conservation impact.<\/p>\n\n\n\n

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The Craft of Alvearium Gin<\/strong><\/h3>\n\n\n\n

The journey of Alvearium begins with wildflower honey<\/strong> sourced from Miombo woodland beekeepers. The honey is diluted with pure water and fermented naturally into mead, using only wild yeasts to maintain its unique character. This mead is then double-distilled in small copper stills<\/strong>, allowing the natural honey notes to shine.<\/p>\n\n\n\n

A carefully balanced blend of locally sourced botanicals<\/strong> \u2013 including African juniper, wild herbs, and citrus peel \u2013 is added during distillation, creating a gin with a smooth, aromatic finish and subtle layers of spice, fruit, and floral tones.<\/p>\n\n\n\n

Each stage of production is designed to minimise environmental impact:<\/p>\n\n\n\n