If there is one thing Roger Jorgensen understands, it’s the impact and the benefit that enough time can bring. The owner of Jorgensen’s Distillery, time is the single most important factor in delivering the handcrafted spirits and liqueurs the company produces. Roger says that he has been farming all his adult life, first as a labourer in the UK, working his way up to manager and finally owning land in 1984. He came to the Cape in 1986 to farm wine grapes, began winemaking in 1991 and finally started distilling brandy in 1994. Jorgensen’s Distillery produces everything from pot still brandy to vodka, gin, absinthe and a variety of liqueurs. He adds that time is crucial, since this is an industry where you make up what you do as you go along. Whether improvising the right equipment and infrastructure or selling without access to regular marketing channels, you simply have to think outside the box. Roger says that the distillery is a small family business, meaning that it is involved from start to finish - from the conception of the product, through the crafting of the recipe and the growing of the raw materials, to the handcrafting of spirits to the highest standards possible. The business also ages products as required, designs the logos and packaging and does the bottling for customers, who are generally are connoisseurs and collectors. He says that he wants to reach a stage where he can keep developing new products, while he also wants to perfect a few more distillation techniques and seeks high quality representation in all major SA centres. To achieve this, he needs access to more capital and sponsorship in order to visit a top US artisan distillery, to hone his techniques.