The Riff-Raff Thanksgiving Dinner BY JOSH WARD
South Africa is known for its rich diversity of cultures, but the global spirits industry has long been criticised for being a ‘pale, male and stale’ world. One company contributing to shaking that up is Spearhead Spirits. Co-founders Chris Frederick and Damola Timeyin, who have roots in Ghana and Nigeria respectively, found themselves wondering why no African drinks were present at their favourite bars. With a passion for the continent of their forefathers, they set about to change that. Their focus is now on placing African-produced spirits on the world stage. Spearhead is currently bringing South African gin, agave and vodka to the local market as well as Canada, the UK, US, France, Nigeria, Botswana and Ghana. Their Mansas Whisky is set to launch soon, bringing a South African whisky to consumers on three continents. For the last decade South Africa has been experiencing a tough economic environment, difficult to avoid and is an obvious hurdle for local brands. Balance between running an economically viable business and serving the price point demanded by consumers is a challenge and South Africa is certainly not a simple market. I spoke with Marc Pendlebury, South African Whisky Brother shops owner, who shared that one of his key concerns at the moment is that South African law still requires commercially imported bottles to be exactly 75cl. Back when the US had the same requirements, the sheer size of the American market meant that most Scotch whisky brands large enough to export their products offered the alternate size. Now, with the US allowing 70cl, Marc is concerned that South African retailers could miss out on interesting new bottlings due to the rules. For future generations to gain an interest in whisky, the product has to be present on the shelves. Tourism is also important to the South African economy, and there is clear potential for whisky to contribute. If the development of whisky in locations as diverse as Arctic Norway (two distilleries) and Tasmania (home to approximately twenty distilleries) has demonstrated, it is the dedication of spirit lovers to search out the best spirits in the most unlikely places. Marc told me that of the thirty stands at his company’s annual whisky festival, four of them were South African producers this year. With informed drinkers enthusiastically supporting local products and a young generation of passionate craft distillers
We aim to bring interesting themes for each edition. Number 4 brings to light the pioneers, traditions and trailblazers. Josh shares a personal tradition and what it means to him.
Fall is in the air and the leaves have transformed into a vibrant array of yellow and red. These days, I find myself reaching for something a little heavier and a lot warmer. When the weather changes and that cool fall breeze creeps into my bones, I’m looking for something sticky to warm me
After the unnecessarily robust meal I decided to pour a special bottle of port, one of my first purchases after the fires. The sultry wooden box had a beautiful leather strap and black slip-button that connected to the wood. The stone black bottle was alluring, enticing, with the mysterious white
from the inside out so my whisky selections tend to be sherry bombs and dark lager or amber beers. Maybe it’s something ritualistic, whatever you want to call it, it’s as real and tangible as the shift in temperature. People’s preference seem to also change at this time of year. You likely fully embraced your own fall traditions, pumpkins and gourds for thanksgiving, Jack-o’-lanterns and scarecrows for Halloween and I’d bet you a dram that we could sit and talk forever about how so many of us hold our traditions and their origins very close to our hearts.
label and Mr. Sandeman in his trench coat on the front. The whole experience was seductive and I knew that now was definitely the right time to pop the cork. I appeared with a grin on my face and a thirty year old Port in my hands. My excitement must have been contagious as I could see those around the table squirming with anticipation. As I explained the spirit and we passed around the bottle, each had their fill and some even indulged again. Once every ounce was gone, our bellies full and cheeks sore from laughter we sat around and discussed our hopes, dreams and things that made us thankful until the daylight escaped our view.
Marc Pendelbury
My favourite tradition revolves around our annual Riff-Raff Thanksgiving dinner which
started in 2016 after a devastating forest fire ravaged parts of Fort McMurray. Many folks found it difficult to muster up the courage to be thankful, especially after losing so much. So we sent out an invite to all able to stop by to eat pie, drink wine, and be thankful. 12 people answered the call, these friends, some old and some new, gathered in Fort McMurray to break bread and share stories of life and all the things that captivate our interests. The years may have slipped away from us but it’s as if time hadn’t moved, we simply picked up as if the passing decades were irrelevant. We ate, laughed and then ate some more.
That one invite in 2016 has led to this amazing tradition that has gone on for 8 years and counting as every Thanksgiving many friends, heathens and riff-raffs gather together to eat pie, drink wine and be thankful. New friends always welcomed, stop on by if you have nowhere to go.
rising through the ranks, the future seems bright. Most South Africans I know are fiercely proud of their homeland. There is a sense that a lot has been achieved since the country’s emergence from apartheid, and although much is still to be done, they are optimistic about the country’s future. Here’s hoping that whisky plays a part in that, and that whisky travellers embark on epic adventures in this beautiful country for years to come.
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the whisky explorer magazine
the whisky explorer magazine
FALL 2024
FALL 2024
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