BAIN’S CAPE MOUNTAIN WHISKY TURNS HEADS ABROAD

Bain’s Cape Mountain Whisky, produced at the James Sedgwick Distillery in Wellington, recently made its debut in the international competitive arena and came back with an impressive list of awards. In the space of just two weeks it received a gold and best-in-class at the 2010 International Wine and Spirits Competition (IWSC) and a silver award at the 2010 International Spirits Competition, both held in the United Kingdom. 

Launched just over a year ago, Bain’s Cape Mountain Whisky is made from 100% South African grain, making it the country’s first single grain whisky. Master distiller Andy Watts says these are the first international competitions in which the whisky has been entered, making the results all the more rewarding.

“I am incredibly proud of the achievements! Bain’s Cape Mountain Whisky shows South Africa’s ability to produce a premium, specialist whisky to the same high quality standards as any top-ranking international whisky but with a distinctive and uniquely South African taste profile.

“The grain, which is locally grown, provides the ideal source for the whisky, complemented by the sweet notes of the oak in which it is aged. With Scotland importing South African grain to produce its own grain whiskies until the mid-1980s it was only natural for us to make use of our own raw materials to produce such an exceptional whisky.”

Another unusual feature of the whisky is that it is double-matured in specially selected oak casks and after spending an initial three years maturing, it is released from the wood and then re-vatted for a further two years’ maturation to continue the distinctive extraction of flavours.

Watts says the whisky shows an exceptional interaction between spirit and wood to produce a mix of toffee, floral and vanilla aromas and flavours with a hint of spice softened by sweet undertones. The result is a warm and extended mouthfeel with an exceptionally smooth finish.

Bains Cape Mountain Whisky is named after Andrew Geddes Bain the pioneering pass builder who was the mastermind behind the Bain’s Kloof pass which connected Wellington to the interior in the mid-1850s. Available from leading liquor outlets the whisky retails for around R155 per 750ml bottle.

Bain’s Cape Mountain Whisky, produced at the James Sedgwick Distillery in Wellington, recently made its debut in the international competitive arena and came back with an impressive list of awards. In the space of just two weeks it received a gold and best-in-class at the 2010 International Wine and Spirits Competition (IWSC) and a silver award at the 2010 International Spirits Competition, both held in the United Kingdom. 

Launched just over a year ago, Bain’s Cape Mountain Whisky is made from 100% South African grain, making it the country’s first single grain whisky. Master distiller Andy Watts says these are the first international competitions in which the whisky has been entered, making the results all the more rewarding.

“I am incredibly proud of the achievements! Bain’s Cape Mountain Whisky shows South Africa’s ability to produce a premium, specialist whisky to the same high quality standards as any top-ranking international whisky but with a distinctive and uniquely South African taste profile.

“The grain, which is locally grown, provides the ideal source for the whisky, complemented by the sweet notes of the oak in which it is aged. With Scotland importing South African grain to produce its own grain whiskies until the mid-1980s it was only natural for us to make use of our own raw materials to produce such an exceptional whisky.”

Another unusual feature of the whisky is that it is double-matured in specially selected oak casks and after spending an initial three years maturing, it is released from the wood and then re-vatted for a further two years’ maturation to continue the distinctive extraction of flavours.

Watts says the whisky shows an exceptional interaction between spirit and wood to produce a mix of toffee, floral and vanilla aromas and flavours with a hint of spice softened by sweet undertones. The result is a warm and extended mouthfeel with an exceptionally smooth finish.

Bains Cape Mountain Whisky is named after Andrew Geddes Bain the pioneering pass builder who was the mastermind behind the Bain’s Kloof pass which connected Wellington to the interior in the mid-1850s. Available from leading liquor outlets the whisky retails for around R155 per 750ml bottle.