The multiple award-winning Bain’s Cape Mountain Whisky — South Africa’s first and only premium, 100-percent single-grain whisky — is making its United States debut this month at selected locations in Illinois, Minnesota and Missouri.
Named “World’s Best Grain Whisky” at the 2013 World Whiskies Awards, Bain’s Cape Mountain Whisky is skillfully crafted at the James Sedgwick Distillery, in the historic farming town of Wellington, South Africa. The inimitable single-grain whisky owes its delicate aroma and distinctive flavors to the finest-quality South African grain available, combined with local waters that flow over 850-million-year-old sandstone and indigenous fynbos, the shrubland vegetation found in parts of South Africa’s Western Cape.
Bain’s Cape Mountain Whisky is distinguished by its unique “double-maturation” process: After an initial maturation period of three years in specially selected, first-fill bourbon casks, the product is released from the wood and then re-vatted into a second set of first-fill bourbon casks for a further 18 to 30 months, to extract its full, rich flavor. The exceptional interaction between spirit and wood produces a sensuous mix of vanilla, toffee and floral aromas and flavors, with a hint of spice softened by the sweet undertones of the oak casks in which the product is matured. The result is a warm and extended mouth-feel, with an exceptionally smooth finish.
Master Distiller Meets American Public
Production of Bain’s Cape Mountain Whisky is carefully managed under the watchful eye of world-renowned master distiller Andy Watts.
Watts, who is only the sixth manager in the nearly 130-year history of the James Sedgwick Distillery, has been instrumental in the distillery’s numerous achievements.
He has established many firsts on South Africa’s whisky front, including production of the country’s first single malt; development of the first blend of South African and Scotch whiskies; creation of a 100-percent locally blended whisky; and, more recently, introduction of South Africa’s first single-grain whisky, Bain’s Cape Mountain Whisky, whose origin has spawned the new sub-category also known as Cape Mountain Whisky.
Earlier this year, Watts was a finalist for World Distillery Manager of the Year in the World Whisky Icon Awards competition.
Originally from England but now an adopted South African, Watts is coming to the United States in early July to personally help give American consumers their first opportunity to enjoy the rich, smooth taste of Bain’s Cape Mountain Whisky.
In selected parts of Illinois and Minnesota, he will be engaging shoppers with the first U.S. tastings of South Africa’s only single-grain whisky, plus a discussion on the art of whisky production. For a schedule of Watts’ upcoming in-store appearances, which will include the opportunity to purchase bottles of Bain’s Cape Mountain Whisky signed by this master distiller, visit www.bainswhisky.com.
“Bain’s Cape Mountain Whisky showcases South Africa’s ability to produce a premium, specialist whisky that reflects a unique taste of place, while holding up to award-winning, world-class standards,” said Lee-Anne van Wyk, Bain’s Global Marketing Manager for Distell,Africa’s leading producer and marketer of spirits, fine wines, ciders and ready-to-drink products. “This is a proudly South African whisky — created using only the finest South African grain and crafted with meticulous care by one of the world’s most-passionate whisky masters. It is an elegant, lightly flavored, refined spirit that is overdue for the American consumer who appreciates a smooth, easy-drinking whisky and is interested in trying new things.”
The plan is for Bain’s Cape Mountain Whisky to roll out across the U.S. this fall, van Wykadded.
To sign up to receive more information about the single-grain product, visitwww.bainswhisky.com.