Wednesday, July 31, 2013


The proudly South African Bain’s Cape Mountain Whisky is turning heads internationally by adding yet another gold award to its already impressive list of accolades. It has just taken gold at the 2013 International Wine and Spirits Competition, the fourth consecutive year it has done so at this competition. The award also follows hot on the heels of the gold and best in class it received at the 2013 International Spirits Challenge in London, competing against whiskies from around the world. This, coupled with the title it currently holds as the World’s Best Grain Whisky bestowed on it at the 2013 World Whisky Awards, is pushing this single grain whisky’s reputation to new heights.

Bain’s Cape Mountain Whisky is made from only three natural ingredients – water, yeast and grain – and owes its exceptional smoothness and distinctive flavour profile to the carefully selected oak barrels, previously used for maturing bourbon in America, in which the whisky is matured. Bain’s Cape Mountain Whisky spends three years maturing in these barrels where after it is transferred to a different set of ex-bourbon barrels to extract the maximum flavour from the casks. Regular tastings by the master distiller and his team ensure that the maturation produces the quality and style desired.

The whisky is exceptionally smooth with toffee, floral and vanilla aromas softened by sweet, spicy undertones.

Bain’s Cape Mountain Whisky is distilled and matured at The James Sedgwick Distillery in Wellington in the Boland and is inspired by the natural beauty of the Bain’s Kloof Pass. The whisky is crafted from the finest South African grain and pays tribute to Andrew Geddes Bain, the pioneering road builder who built Bain’s Kloof Pass in 1853 to connect Wellington to the interior.

Bain’s Cape Mountain Whisky is available from leading liquor outlets and retails for about R220, with or without a gift tin.