South Africa’s Bain’s Cape Mountain Whisky is releasing a new limited-edition expression which is exclusive to Travel Retail – Bain’s 21-Year-Old Double Cask.

Bain’s 21-Year-Old Double Cask, the very first cask strength whisky to be released in South Africa, is an elegant expression of the world’s best grain whisky, seasoned in ex-sherry casks. The whisky started life as Bain’s Cape Mountain Whisky and spent an additional ten years in older American oak casks before being transferred to seasoned Amontillado and Manzanilla sherry casks for a final six years of maturation.

Only three of each sherry cask were selected for the final whisky, which is a beautiful dark, rich amber colour. The liquid reveals complex layers of fruit and spice from the seasoned sherry casks which blend seamlessly with the sweeter notes of the single grain whisky.

The whisky, available in a 1L bottle, is non-chill filtered and bottled at 46.8% ABV.

Andy Watts, Distell Head of Whisky Intrinsic Excellence, said: “Innovation is vital in our industry and although I have crafted many cask finishes, the combination of two different cask finishes is a first for me. This coupled with the fact that the whisky is the oldest Bain’s release to date makes for an exciting product launch. I hope that Bain’s 21-Year-Old Double Cask brings as much enjoyment to our consumers as it has to me over the years since I first envisioned the project.”

Luke Maga, Distell International Managing Director Travel Retail, commented: “A flourishing cocktail culture and whisky’s aspirational image have helped recruit new consumers into the whisky category which in turn has inspired a wave of New World whiskies from emerging distillers. Exciting innovations from New World whisky producers such as Bain’s have driven growing interest in the category and we’re confident that Bain’s 21-Year-Old Double Cask will appeal to global travel retail consumers who are increasingly seeking innovation, exclusivity and new flavours.”

Bain’s Cape Mountain Whisky is crafted at the James Sedgwick Distillery situated close to the foothills of the Bainskloof Pass, the majestic road that carves through the striking Cape Mountains. Sustainability is an integral part of the approach taken at the James Sedgwick Distillery. As the only commercial whisky distillery in Africa and one of only a few in the world where both grain and malt whisky is distilled, protecting natural resources is central to every decision taken by the distillery team.

Over the years a number of sustainability initiatives have been implemented at the distillery, including recycling spent grains, which are high in protein, for animal feed and collecting the CO² created during fermentation for use in carbonated drinks. Waste water is also treated on-site – the first part of the water treatment process recovers methane gas which is re-used in the whisky making process to reduce coal usage, whilst the second treatment results in approximately 35% of the water being re-used for cooling and in boilers.

Earlier this year, Bain’s Founder and Distell’s Head of Whisky Intrinsic Excellence Andy Watts was inducted into Whisky Magazine’s Whisky Hall of Fame, in recognition of his commitment to the South African whisky industry.