THE 2017 World Whisky Masters held by the Spirits Business Magazine in the UK proved that beyond the traditional whisky producing countries, an exciting range of styles and expressions awaits.
Bain’s Cape Mountain Whisky, South Africa’s first single grain whisky, was awarded gold by the impressive panel of judges who lauded the whisky with “this expression has a freshness that pulls it all together.”
A delighted founder distiller Andy Watts says it’s an honour to add another award to the whisky’s repertoire of accolades received since launching in 2009.
“The growing demand for whisky around the globe has over the past two decades created an opportunity for lesser-known countries to produce exceptional quality whiskies. In the case of Bain’s Cape Mountain Whisky we wanted to create a whisky that would truly capture the interest from across the world with its unique taste profile and not merely mimic the styles from the more traditional whisky countries,” he says.
“Made using exclusively South African sun-kissed grain we set-about creating a whisky that is truly local, of great quality and one that could not be replicated anywhere in the world.”
The whisky is double matured, first for an initial three years in American oak casks previously used once for the maturation of bourbon and then re-vatted into a fresh set of ex-bourbon casks for further two years’ maturation. This, together with the warmer South African climate accelerates the optimal extraction of flavour from the casks producing a seriously smooth and enjoyable whisky.
Bain’s Cape Mountain Whisky is distilled and matured at The James Sedgwick Distillery in Wellington about an hour’s drive from Cape Town and situated close to the foothills of the Bain’s Kloof Pass in Wellington. The whisky pays tribute to Andrew Geddes Bain, the pioneering pass builder who planned and built the Bain’s Kloof Pass which connected Wellington to the interior in 1853.
Bain’s Cape Mountain Whisky is available at leading liquor outlets, retailing for about R260.