If there's one alcoholic beverage that could legitimately claim to be the quintessential Zimbabwean tipple, it would have to be kashasu, the spirit distilled from the fruit of the masau tree (Ziziphus mauritiana). The vast majority of kashasu is home-distilled, with variable quality and unpredictable consistency. This is something the folks at Tangwena Distillery have overcome with their new range of naturally-infused kashasu. The range contains several well-known medicinal plants, including the resurrection bush (Myrothamnus flabellifolius) and Zumbani (Lippia javanica), and all underpinned by the delicious flavour of masau. A real treat for lovers of genuine plant-based beverages. I caught up with co-founder Rob Matthews for a glimpse of three of their upcoming new range.
In this series I am celebrating the pioneering entrepreneurs in the emerging BioTrade sector in Zimbabwe. BioTrade has a huge role to play in building our economy and improving the way we manage our biodiversity. But it takes people with courage, vision and perseverance to make it work. This is my way of appreciating those people.
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