Project Description
MPUMALANGA’S RUM MAGICIAN
MHOBA’s unconventional methods and combination of unique terroir, site-specific cane and inventive distillation and ageing has seen this spirit grow an enormous following.
“IN BOTH SPIRIT AND LOCATION, THERE’S A WILDNESS TO MHOBA.”
Nestled between the world’s oldest mountains and the renowned Kruger National Park, MHOBA’s untamed charm is influenced by dramatic thunderstorms and the invigorating scent of petrichor. Malalane, the nearest town to the MHOBA Sugar Estate, is renowned for its sugarcane, sweltering temperatures, and tropical climate. Adding to the local significance, one of South Africa’s largest sugarcane mills significantly contributes to the economy of this small agricultural town. The wildness of MHOBA, possibly influenced by its proximity to Kruger National Park, has become one of its defining characteristics.
A SPARK OF INSPIRATION
This small-batch spirit, crafted in eastern South Africa, was born out of necessity, embodying the saying, “Necessity is the mother of invention.”
Since the 1980s, the Greaves family has cultivated sugarcane at the base of the Makhonwja Mountains. After completing his schooling, Robert ventured away from the farm to pursue mechanical engineering studies. Although he explored various business opportunities, the 2007-2008 economic crisis prompted his return to the farm. Amidst the financial crisis, Greaves faced a crossroads on his Mpumalanga family farm. The struggling mining company, along with a chance encounter propelled him to explore new possibilities and ignited the spark that led to the creation of MHOBA Rum.
This small-batch spirit, crafted in eastern South Africa, was born out of necessity, embodying the saying, “Necessity is the mother of invention.” Since the 1980s, the Greaves family has cultivated sugarcane at the base of the Makhonwja Mountains. After completing his schooling, Robert ventured away from the farm to pursue mechanical engineering studies. Although he explored various business opportunities, the 2007-2008 economic crisis prompted his return to the farm. Amidst the financial crisis, Greaves faced a crossroads on his Mpumalanga family farm. The struggling mining company, along with a chance encounter propelled him to explore new possibilities and ignited the spark that led to the creation of MHOBA Rum.
The inspiration struck during a holiday in Mauritius when the concept of establishing a craft rum distillery took root. However, it wasn’t until 2013 that Robert witnessed the first drop of white rum emerging from his self-made stills, marking the realisation of his innovative vision.
And as accolades for the taste of his creations poured in, Robert decided to take a significant step in 2015 by acquiring the necessary license to produce rum on a commercial scale, solidifying the evolution of his rum-making journey.
The inspiration struck during a holiday in Mauritius when the concept of establishing a craft rum distillery took root. However, it wasn’t until 2013 that Robert witnessed the first drop of white rum emerging from his self-made stills, marking the realisation of his innovative vision.
And as accolades for the taste of his creations poured in, Robert decided to take a significant step in 2015 by acquiring the necessary license to produce rum on a commercial scale, solidifying the evolution of his rum-making journey.
LETTING YEASTS RUN WILD
Adopting organic principles in the cane fields along with specially bred sugarcane thriving on the family farm, Greaves fosters a symbiotic relationship between wildflowers, grasses, and the cane. This approach allows wild yeasts to initiate spontaneous fermentation, resulting in vibrant bubbling within the fermentation tanks. The distillation process involves wood-fired pot stills fuelled by invasive casuarina trees, emphasising an artistic approach with taste and intuition guiding the cuts. MHOBA’s aging methods showcase creativity and necessity, ranging from un-aged white spirits to barrel-aged rums. Further, Greaves’ commitment to innovation extends to experimenting with dunder, inspired by historic rum recipes and guided by industry mentors like Luca Gargano, Greaves blends dunder into fermenting cane juice, creating complex flavours. MHOBA’s high esters, reminiscent of ripe strawberry jam and subtle truffle notes, define its unique flavour profile.
Adopting organic principles in the cane fields along with specially bred sugarcane thriving on the family farm, Greaves fosters a symbiotic relationship between wildflowers, grasses, and the cane. This approach allows wild yeasts to initiate spontaneous fermentation, resulting in vibrant bubbling within the fermentation tanks. The distillation process involves wood-fired pot stills fuelled by invasive casuarina trees, emphasising an artistic approach with taste and intuition guiding the cuts. MHOBA’s aging methods showcase creativity and necessity, ranging from un-aged white spirits to barrel-aged rums.
Further, Greaves’ commitment to innovation extends to experimenting with dunder, inspired by historic rum recipes and guided by industry mentors like Luca Gargano, Greaves blends dunder into fermenting cane juice, creating complex flavours. MHOBA’s high esters, reminiscent of ripe strawberry jam and subtle truffle notes, define its unique flavour profile.
FROM FARM TO BOTTLE AND PROUDLY SOUTH AFRICAN!
Everything is 100% made by the team at MHOBA! Being a mechanical engineer, Greaves liked to believe he could build anything – and that’s exactly what he did. This philosophy is evident in every aspect of the distillation process at the MHOBA rum headquarters, where he personally crafted each component. Whenever a specific part or machine was required for filling the casks, he delved into research and skillfully built it from scratch—eschewing any ready-made purchases. Greaves also designed an efficient hydraulic press, earning MHOBA the moniker “Extra Virgin olive oil” of rum-making. Ingeniously designing an efficient hydraulic press, Greaves initiated spontaneous fermentation, creating a magical bubbling transformation, coupled with a new distillery, featuring 11x 2000-litre stills fuelled by invasive casuarina trees, adds a touch of science and inexplicable magic to the process and reflects his hands-on approach.
