Bain’s Cape Mountain Whisky, launched in 2009, is a single grain whisky made of 100% South African grain and distilled at the James Sedgwick Distillery at the foot of the Bainskloof Pass in Wellington, South Africa. Its name pays tribute to Andrew Geddes Bain, who conquered the Cape Mountains and built the Bainskloof Pass in 1853.
The first cask-strength South African whisky, this expression is seasoned in ex-sherry casks. It started life as Bain’s Cape Mountain Whisky, and spent an additional ten years in older American oak casks before being transferred to seasoned Amontillado and Manzanilla sherry casks for a final six years of maturation.
The distillery says the liquid reveals complex layers of fruit and spice from the seasoned sherry casks, which blend with the sweeter notes of the single grain whisky. It is bottled in 1 litre bottles at 46.8% ABV and non-chill-filtered.
Andy Watts, Distell’s head of whisky intrinsic excellence, Bain’s founder and Whisky Magazine Hall of Fame inductee, said, “...The combination of two different cask finishes is a first for me. This, coupled with the fact that the whisky is the oldest Bain’s release to date, makes for an exciting product launch…”
Luke Maga, Distell’s international managing director for travel retail, commented, “A flourishing cocktail culture and whisky’s aspirational image have helped recruit new consumers into the whisky category, which in turn has inspired a wave of New World whiskies from emerging distillers. Exciting innovations from New World whisky producers such as Bain’s have driven growing interest in the category…”