The Four Seasons Hotel The Westcliff Johannesburg is inviting discerning food and spirits enthusiasts to an exclusive one-night-only culinary experience celebrating one of South Africa’s most exciting premium agave spirits.
On 31 July 2026, the luxury hotel will host The Spirit of Inzalo Agave, an intimate pairing dinner in the Yellow Room, where Executive Chef Rudi Liebenberg will present a bespoke multi-course menu matched with a curated selection of Inzalo’s award-winning agave spirits.
The event continues the hotel’s producer-led dining series, which showcases exceptional South African artisans through immersive food and beverage experiences that highlight provenance, craftsmanship and seasonal ingredients.
Wild-grown agave
Produced in limited quantities from wild agave grown in the ancient marine soils of the Western Cape, Inzalo has earned international recognition for its authentic, minimally interventionist approach to agave spirit production. Made using only wild agave, spring water and wild yeast, the spirit is hand-harvested, slow-cooked and rested in oak to create expressions that reflect both place and process.
Guests will have the rare opportunity to sample Inzalo’s flagship Batch One alongside a selection of exceptionally limited single-barrel releases, with each expression paired to a specific course. The single-barrel bottlings, produced in runs of approximately 160 to 350 bottles, have each been rested in different casks, offering distinctive flavour profiles throughout the evening.
“What drew me to Inzalo is its authenticity,” says Chef Liebenberg. “It’s a spirit that expresses where it comes from, naturally embracing a unique heritage and exceptional taste, all of which gives us an exciting foundation from which to create.
“Each course has been developed around the character of a specific expression, resulting in a dining experience that is distinctly South African while reflecting the creativity and precision our guests expect from Four Seasons.”
The order of events
The evening begins with canapés, including oysters with Inzalo ceviche and tuna tartare cigars, accompanied by a Batch One cocktail. An amuse-bouche of yellowtail aguachile with citrus, avocado and coriander follows, served with Batch One neat or over ice before guests explore the collection of single-barrel expressions paired with the remaining courses.
Priced at R1,750 per person, the experience includes all spirit pairings and gratuity. With seating intentionally limited, reservations are expected to fill quickly.
The Inzalo dinner also forms part of Four Seasons Hotel The Westcliff Johannesburg’s 2026 culinary calendar, which includes a Women’s Month celebration, a spring collaboration with Babylonstoren, a Champagne pairing with Moët & Chandon, a sustainability-focused zero-waste dining experience, and a summer showcase of heirloom tomatoes in partnership with Babylonstoren.
