One of the joys of artisanal gin-making is sniffing the fragrant botanicals, fruits and seeds used to create the aromatic spirit — but not usually after they've passed through the digestive tract of an elephant.

Yet that is exactly what Les Ansley does when, foraging through the SA wilderness, he finds a prime specimen of elephant dung, lifting it to his nose to inhale its complex aroma before bagging it to be made into high-end booze...