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April 12, 2021 STELLENBOSCH-based liquor group Distell has joined the international craze in hard seltzers. The group – best known for its brands like Amarula, Hunter’s, Savanna, 4th Street, Klipdrift, Nederburg, Richelieu, Viceroy and J.C. Le Roux – has launched Vawter Hard Seltzer to capitalise on its strong position in South Africa’s Ready-to-Drink RTD) market. Vawter Hard Seltzer is a range of spirit coolers – sparkling water with a dash of vodka and infused natural fruit flavours. The brand – which is only 3,5% alcohol – is pitched at the fast growing light alcoholic beverage market – where beer brands like Castle Light and Windhoek Light sell strongly. ....
A couple holding hands. (Photo by Edward Berthelot/Getty Images) This is the first Valentine s Day of the pandemic, and many people are looking forward to celebrating it in unique ways. For those still making plans and waiting for their loved ones or partners to drop hints about what they want on 14 February, we re happy to lend a helping hand with a few gift ideas. Appealing to all five senses; we ve recommended beauty treatments, Netflix movies, and fragrances to give and receive love this Valentine s Day whether you re spending it alone or with a significant other. Everyone deserves to feel loved on Valentine’s Day. Whether it’s for a lover, friend, family member or yourself, a thoughtful gesture or sparkling surprise might seem small, but can mean so much. ....
Eat and drink to your heart s content in 2021 By IANS Share Arguably 2020 has seen the biggest shift in food trends; not only were families forced to cook more and together at home, but many turned to cultivating vegetable gardens for fresh produce. Sales of seeds skyrocketed around the world and people found a new respect and understanding for the process of farm to table . Experimentation in the home kitchen also thrived. As most people had more time, cooking became a family affair and was more enjoyable. Some products were harder to access, so one had to be inventive. There was less waste, and one became more conscious of what we were eating. ....