Bain’s Cape Mountain Whisky, South Africa’s only 100% single grain whisky has added yet another award to its name. It took gold at the 2012 International Wine and Spirits Competition, competing against whiskies from around the world, all tasted by an international panel of judges.
This premium whisky, launched in 2009, has also recently been added to Ian Buxton's 101 World Whiskies To Try Before You Die, the UK’s best seller offering a definitive guide to whiskies that every enthusiast should taste to extend their whisky education.
Andy Watts, master distiller at The James Sedgwick Distillery in Wellington, says that the whisky, inspired by the Bain’s Kloof Pass and its natural beauty, is crafted from the finest South African grain, making it one of the most unique whiskies around.
With a distinctive South African taste profile, the grain used in making Bain’s Cape Mountain Whisky is South African maize, the very same maize that was imported into Scotland up until the mid 1980s to make Scottish grain whisky.
Made in a style that allows the maximum interaction between the cask and whisky, Bain’s Cape Mountain Whisky is double-matured, first for 3 years in specially selected oak casks that have been previously used only for Bourbon, and then re-vatted for a further two years in ex-Bourbon casks.
The result is a whisky that shows exceptional interaction between spirit and wood. Toffee, floral and vanilla aromas softened by sweet, spicy undertones, producing a warm mouth-feel and a smooth finish.
Bain’s Cape Mountain Whisky is distilled and matured at The James Sedgwick Distillery which dates back to 1886 and is situated near the foothills of the Bain’s Kloof Pass in Wellington, in the heart of the Boland.
The whisky pays tribute to Andrew Geddes Bain, the pioneering pass builder who planned and built Bain’s Kloof Pass which connected Wellington to the interior in 1853.
Bain’s Cape Mountain Whisky is available from leading liquor outlets and retails for about R200 per 750ml bottle.
