At the heart of Kyami Gin are Zambia’s unique botanicals, each carefully selected to capture the spirit of the land. We are proud to be the first craft gin in the world created almost entirely from Zambian ingredients.
African Juniper
Juniperus Procera
At the heart of Kyami Gin is African Juniper – we are one of the few gins in the world to use this bold, native species. It provides the classic resinous pine backbone expected of gin but with a distinctive edge – crisp, grounding and touched with hints of citrus. Carefully harvested, it gives Kyami its unmistakable structure and sense of place in Zambia’s landscape – African Juniper is the soul of our gin.
Masau
Ziziphus mauritiana
Masau is a small wild fruit deeply woven into Zambian culture, often foraged, dried and used in traditional beverages. Naturally sweet and slightly tangy, Masau brings a jammy richness and smooth depth to Kyami Gin. In distillation, it softens sharper notes and adds a warm, fruity character that makes the flavour profile both familiar and delightfully unexpected.
Monkey Bread
Musekese
Known locally as Musekese, Monkey Bread is the dried fruit of a wild tree long used in Zambian food and medicine. Its tough pods and tannic pulp carry a distinctive earthy spice, traditionally brewed into herbal tonics. In Kyami Gin, Musekese adds a grounding complexity – a nutty, spiced edge that balances sweetness and lingers warmly on the finish.
LOCAL INGREDIENT SOURCING
Our botanicals are more than ingredients – they are connections to the land and its people. Many are hand-picked from our own family orchard, while others are sourced from small-scale farmers and foragers across Zambia. This approach supports local livelihoods, preserves traditional knowledge, and ensures each bottle of Kyami carries an authentic story of origin. By celebrating and protecting Zambia’s natural bounty, we create a gin that is truly rooted in place.
