On the market now is South Africa’s first local single-grain whisky. Bain’s Cape Mountain Whisky is crafted by master distiller Andy Watts at the James Sedgwick Distillery in Wellington.

The company classifies it as ‘Cape Mountain Whisky’. After the initial three years’ maturation period, it is released from the wood and then re-vatted into oak casks for a further two years. Hence the term double-matured. The whisky shows a mix of toffee, floral and vanilla aromas and flavours, with a hint of spice softened by sweet undertones. The producers say this results in a warm and extended mouth-feel with a smooth finish.

It retails around R153.