Procera was brought to life by a group of friends with a shared desire to change the world of gin. The discovery of indigenous Juniperus Procera forests on Nairobi’s doorstep—and the realisation that fresh juniper berries could produce exceptional gin—inspired us to action. We set to work to create a gin like no other.
Procera was founded with a vision to share the very best of Africa with the world. Distilled in Nairobi, Kenya, our gins are the first to showcase African Juniper.
The berries are handpicked from wild forests growing at altitudes above 2,000 metres, across many distinct regions of Kenya.
We’re proud to have established Kenya’s first craft distillery and are honoured to represent Africa on the World stage.
More than any other botanical, we believe that juniper defines the character of any gin. Procera is named after the majestic Juniperus Procera tree, whose sun-drenched berries offer extraordinary flavour and quality.
This species grows wild and indigenously in the highland forests of Kenya, with each tree reaching up to 20 metres in height. Juniperus Procera is the only juniper native to the southern hemisphere, encapsulating the heart and soul of our gins.
Our juniper berries are handpicked by local communities, and once freshly distilled, they impart the nutty and earthy notes that make Procera truly distinct.
Nothing compares to fresh local produce. Most gins are made with dried juniper sourced far from their distilleries. Our proximity to wild juniper forests allows us to distill with the freshest, ripest, and most flavour-expressive berries.
Drying a juniper berry strips it of its character and sense of place. Preserving the character and terroir of Procera’s juniper is what sets us apart—delivering vibrant, soulful flavour in every sip.
Juniperus Procera forms the backbone of each of our gins; however, the use of only African botanicals plays a pivotal role in expressing the true breadth and diversity of African terroir.
Procera has partnered with the continent's most passionate and skillful farmers, sourcing carefully selected botanicals to complement our juniper species. These are gathered from the plains of Morocco, the Indian Ocean islands and across the vast landscapes of East and West Africa.
Africa’s sun and soils yield natural produce of unparalleled quality, with each botanical contributing its own unique character to our gins.
Our gins are distilled in a bespoke 230L Müller Aromat pot still, with the original method developed by our late master distiller, Roger Jorgensen, who pioneered the 'pillowcase' technique that continues to define our process.
Botanicals are placed in a 'pillowcase' and steeped in the spirit base, with maceration occurring at 40°C the optimal temperature for releasing essential oils and fresh natural aromas without cooking them. No organic materials are placed directly in the pot during distillation, which contributes to Procera’s elegant texture and extends the length of finish, allowing the lighter botanicals to be felt.
Each bottle of Procera comes with its own unique botanical salt, crafted to further accentuate and elevate the flavour of each gin. The salts are handcrafted by drying and combining finely ground botanicals specific to each expression, then blending them with Indian Ocean sea salt from Zanzibar.
This is more than a traditional garnish—it complements each gin and unlocks an array of flavour profiles that elevate any cocktail.
Three distinctive expressions, each crafted to capture and
celebrate the terroir of our continent.
