Home to over 62 million people, twelve official languages and an incredible range of stunning landscapes, South Africa is one of the world’s most intriguing countries. You might have heard of their wine, but are you familiar with their whisky which is the country’s largest spirit category? While the vast majority of that is imported, South Africans are beginning to realise that whisky is much bigger than just Scotch. Just as New World Wine took off in the 1990s, the World Whisky category is increasingly visible at whisky shows, bars and award ceremonies. With pioneers experimenting at whisky distilleries across the country, South African whisky is one to watch out for. Despite South Africa’s placement in the New World category, spirits production there is actually far from a recent development. Some of the finest whisky producers can trace their roots all the way back to the 19th century. Boplaas, aptly named meaning ‘Best Place’ in Afrikaans, is today an award-winning grain
While a three year old whisky in Scotland or Canada could easily be slightly sharp or under-developed, a South African whisky of the same age will be far smoother than an initial glance would suggest. Much of the innovation in South African whisky has come from James Sedgwick Distillery and the legendary Andy Watts. A former cricket player from England who fell in love with South Africa, he is responsible for many firsts for the South African whisky industry. Andy was instrumental in prioritizing that his whiskies were South African rather than an imitation of Scotch. Three Ships, a James Sedgwick brand, have released blends finished in Pinotage casks. Utilising wine made from a grape that is quintessentially South African and although not yet considered a go-to for whisky maturation, is definitely a way to stand out. They have also found a niche in grain whisky, considered well-suited to the warm climate. Perhaps less well-known than its Single Malt cousin, Baines, another James Sedgwick Distillery brand, won world’s best grain back in 2013.
A Journey through South African Whisky
As we continue to explore the world of newcomers, pioneers and those that paved the way for others, we also take the time to welcome another new writer, Heather Storgaard. She brings a new perspective to the next generation of pioneers when it comes to the “world” category. South Africa - The Next New World Frontier BY HEATHER STORGAARD
whisky and port-style fortified wine producer. They started exporting brandy to England in the 1880s. However, legislation changes following that resulted in their pot stills lying dormant for nearly seven decades. For much of that time, the development of South Africa’s drinks industry had struggled along with the nation under the tragic apartheid system that split society and isolated the nation. In 1989, following another change in legislation, Boplaas became the first distillery in South Africa to regain a licence. They produced South African brandy once again, which was fittingly served at Nelson Mandela’s inauguration dinner. Terroir is a key trend in whisky at the moment, particularly in New World locations looking to put their own spin on the spirit. South Africa is, perhaps, about as different to the Celtic homelands of whisky as can be. With such a hot climate, whisky maturation occurs far faster. This is thanks to greater interaction with the wooden barrels while the whisky is laid to age and can be of great benefit to young distilleries.
Andy Watts
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the whisky explorer magazine
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