Africa as a whisky producing country, squarely on the map.”
Green said that South Africa’s warm climate contributed to the excellence of its whiskies, explaining that the maturation process was accelerated by the faster interaction between wood, spirit and air to produce whiskies of great smoothness. “Essentially, the higher ambient temperatures mean our whiskies reach maturity at a younger age,” he said.
Bain’s Cape Mountain Whisky is uniquely double-matured to allow the maximum interaction between the cask and whisky. The whisky spends three years in specially selected ex-Bourbon casks and is then re-vatted for a further two years in a fresh set of casks, resulting in attractive toffee, floral and vanilla aromas softened by sweet, spicy undertones, with a warm mouth-feel and a smooth finish.
Inspired by the Bain’s Kloof Pass and its natural beauty, Bain’s Cape Mountain Whisky is distilled and matured at The James Sedgwick Distillery, situated near the foothills of the Bain’s Kloof Pass in Wellington, in the Western Cape, South Africa. 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.
About the James Sedgwick Distillery
The distillery is situated at the foothills of the Bain’s Kloof Pass in the Western Cape town of Wellington and is named after Captain James Sedgwick, who settled in the Cape as a purveyor of quality liquor, tobacco and cigars. In 1886, his company purchased the buildings that today house the distillery.