Cape Spice is produced through hydro-distillation of indigenous South African botanicals alongside more familiar warm spice ingredients. The honeybush gives it a distinctly South African base note: slightly sweet, earthy, and herbal in a way that the cassia and allspice then build on. There's vanilla here too, and a coffee and tobacco note that adds depth to the background. The nose leads with smooth vanilla and coconut, with caramel and toffee adding sweetness and honeybush providing that earthy South African warmth. The palate is rounded and smooth, the spice layered rather than sharp. The finish is long and woody, with oak spice drifting through. Over ice as a sipping spirit is a reasonable approach, or use it in cocktails where spiced rum would usually go.