A process for the manufacture of an alcoholic beverage comprises providing a sugar source, subjecting the sugar source to at least one instance of fermentation, and simultaneously adding plant material selected from the species Aspalathus linearis (rooibos), Cyclopia (honeybush), Family Asteraceae or a combination of these, during the step of fermentation, thereby potentiating extraction of extractable compounds from the plant material, useful in imparting a unique flavour and aroma to the alcoholic beverage.
