My blog is called winefoodandeverythingthatsgood.com. I’ve written about wine, I’ve written about food, and I feel It’s about time I write about something which falls into the “everything that good” category! Spirits.
Found on the outskirts of Somerset West, Triple Three Distillery is more than just a craft distillery, it’s a place/brand built on heritage, innovation, and a deep respect for fruit, recipe, and people.
Founded by Rolf Zeitvogel, a third-generation master distiller who learned about the trade in Germany’s Black Forest, Triple Three was born from a simple question…“Why not bring Black Forest distilling culture and equipment to South Africa?”. Thank goodness Rolf was asking the question, because without his determination, and experimental curiosity, we could have missed out on what I believe to be some of the finest spirits in the country!
The name Triple Three carries meaning on multiple levels, it’s complex, much like the spirits they produce! The name honours three generations of distillers, three copper pot stills, and the three original gins they produce (recipes which have never ever changed).
What started as a passion project at Blaauwklippen (where Rolf was involved for 14 years), where unused copper stills stood around gathering dust, quickly became a mission in creating world-class spirits in South Africa, using precision equipment and methods based on tradition.
What makes Triple Three unique to the many South African craft distillers is, Triple Three uses state-of-the-art technology which has been refined over generations in the Black Forest. Also, Rolf sees his role as not just a distiller, but as a custodian to German distilling customs. He feels a personal responsibility towards the pursuit and presentation of perfection through purity. That’s a lot of P’s! It’s not just about machinery. It’s an inspiring combination of German precision and South African vibrancy. The result is a distilling process rooted in tradition, but designed around expressive, and distinctive local ingredients.
In South Africa, Triple Three is widely recognised, and highly regarded, for its gins. With accolades such as Double Gold from the San Francisco World Spirits Competition in 2016, and Best Spirit of the Show award from the Trophy Spirits Show in 2022 (scoring 97/100), further enhancing their reputation. Rolf gives a reflective sigh and says, “It was unforgettable”. Apparently, even renowned critic/industry icon Michael Fridjhon was taken back, saying that the gin stood out from the beginning to the end of the evening! For Rolf, the award was more than just a “trophy”, it was a powerful reflection of the people and the tradition that shaped him as an individual, and as a distiller.
In Europe however, Triple Three is best known for their schnapps and grappa – a nod to their Black Forest roots. Ultimately, as Rolf insists, “Liquid to lips is the best”. This I can confirm is my very own selling strategy! When it comes to getting new listings, I can speak about a product, I can paint it silver and gold, and I can make it sound like the most delicious juice available to mankind, BUT nothing sells a product better than the product itself – when it communicates with your senses through taste.
Backtracking on the awards and achievements, while awards matter, what makes Rolf proud is resilience, and the ability to grow, adapt, retain staff, and still be seen as a pioneer in South Africa’s craft distilling scene. I can no longer tell if Rolf’s face is brimming with pride or if it’s the Glüh Gin lighting him up! Let’s just say it’s a combination of both. Also, on a chilly winter afternoon, the drink is too damn delicious! Rolf says, “It’s the perfect drink for Christmas in July”. The Glüh Gin is a combination of fruit juice, spices and of course, a shot of Triple Three gin. Find the recipe here.
When asked what spirit best represents the Triple Three identity, Rolf pulls out the Distiller’s Cut. “It’s a gin, but not a gin,” he says. Distilled over 10 years ago in super limited quantities, it contains over 50 botanicals sourced from mountain forages and cultural consultations – including one with a Khoisan herbalist. It’s not a simple milestone, it’s an expression of what distilling can be when boundaries are pushed. Rolf asks, “Why can’t you drink gin neat?”. This may sound obscure, but the complexity and depth in character, the demanding structure and abundance of flavour of the Distiller’s Cut gin had me feeling both philosophical, and slightly emotional! Rolf then told me about how they went up the mountain with alcohol and meat, and came back down with only herbs! Please note: The Distiller’s Cut is strictly available via the distillery shop.
The Triple Three range highlights the best of South African ingredients. For example, their raspberries are sourced from Hemel-en-Aarde, and their lemons and limes from just down the road. Their colouring is all natural, extracted directly from fruit zest (see images below). Local farmers even approach them with exotic fruits, such as guava – which sometimes sparks new and “crazy” product ideas! For Rolf, crafting a new spirit only begins when there’s a personal connection and a story worth telling.
I’d highly recommend visiting the Triple Three distillery for one of their educational tastings (available by appointment only). You’ll learn how the distillation process works, see the copper stills in action, and taste spirits straight from the “heart run”! It’s truly special, especially if you’re a spirits connoisseur/enthusiast.
We spoke briefly about trends happening in the market. Rolf notes the rise of low-alcohol spritz culture – led by mixologists, and driven by an interest in light, zesty, slightly sweeter drinks. Products such as their newly released Limoncello and Orangecello, are designed to meet this kind of demand. Rolf recommends trying them with soda and Cap Classique for a soft, fizzy, mouthwatering experience.
Triple Three’s philosophy is careful, considered innovation. One recent experiment involved distilling lees from Cap Classique production into a wild, flavour-packed schnapps Rolf is unofficially calling “Lees Spirit”. I have got to confess, never in my life have I tried something like this. It’s so difficult to try and describe/put into words. If I tried, I’d say it’s provocative – with a capital P!
Rolf is too much of a realist to talk about “taking over the market”. Instead, the goal is to grow organically, maintain quality, and stay true to the brand’s core values. As he says with a smile, “I’d love to give you the perfect marketing story, but we haven’t had enough schnapps yet”!
Triple Three also offers contract distillation services, hoping more in the wine industry will embrace spirits beyond brandy. It’s about exposure, education, and unlocking the hidden potential of fruit and lees.
By the end of the tasting, tongues loosen and laughter overflows. The spirit was bringing out the spirit in all of us!
I thoroughly enjoyed spending the afternoon with Rolf. After a few hours together, I felt a deeper understanding, and a sincere connection to his outright passion for distillation, and the proud love he has for his brand.
Triple Three is a place where culture, creativity, and craftsmanship meet. It’s a place run by real people who care about culture and tradition. It’s where truly extraordinary spirits are brought to life by Rolf Zeitvogel and his team.
FYI, something “magical” happened to me when I visited Bavaria a few years ago. I was exposed to copious amounts of schnapps, and I fell truly, madly, deeply in love with the spirit. Not so long ago I attended a social get-together, and Allan, an ex-colleague of my partner, arrived with an unlabelled bottle of the Triple Three pear spirit. I’m not shy to admit that wine took a backseat for the rest of the evening, as Allan and I shamelessly finished that bottle ourselves!
The pear spirit is my personal favorite from the Triple Three catalog. Produced from the Williams Christ Birne Pear, the spirit is so pure in its fruit expression, and so incredibly well balanced. The drinking experience it provides is “heaven-like”. It warms the palate, and has this long, layered, super expressive finish. You absolutely need to try it for yourself!
Buy a bottle or two here. You’ll thank me later!
WINE, FOOD, AND EVERYTHING THAT'S GOOD! 
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