The South African producer has seen success with its single malt launched in 2003 and its collector’s tin series over a three year period in 2010, 2011 and 2012.
Master distiller Andy Watts said: “When we launched South Africa’s first single malt in 2003 we didn’t have a single malt style policy in place and since then we have actively planned towards this moment where we are now in the position to launch a vintage statement single malt, each year and one with a defined style and vision.
“I use the Cape winter months for fermentation to allow the yeast to follow its natural fermentation curve with as little temperature control interference as possible. We distilled the spirit in 2005 in copper pot stills before it was laid to rest for 10 years in a selection of older American oak to compliment the delicate flavours of the spirit. It is a beautiful whisky and a very proud moment for me.”
Bottled at a strength of 44.6% abv it is un-chillfiltered and presented in its most purest form, according to the company. It is described as being rich and complex with a combination of pepper, spice, sweet oak, roasted malt, digestive biscuits, dark toffee and peat. The finish is “exceptionally smooth, full-bodied with along fruity peaty aftertaste and a slight hint of liquorice”.
The single malt is produced at The James Sedgwick Distillery in Wellington where the year-round warm temperature accelerates the interaction between the cask and the spirit, allowing the whisky to display characteristics often associated with much older whiskies.