I’m rarely without Bain’s in my home bar. It’s local, it’s lekker, it’s inexpensive. Vanilla up front, with wafts of custard, more vanilla and cream on the palate with a hints of oak and banana, and finishing with a bit of citrus zest.
PREFERRED SERVE: Neat, or in Old Fashioneds.
Well, here’s a something great straight out of South Africa, adding to our rum revolution. Double cold-distilled, it’s smooth going down, with notes of naartjie and comforting Christmas cake.
PREFERRED SERVE: Try it in a Hot Buttered Rum – wow!
Easy drinking and unpretentious, this is a versatile whisky. It’s great for beginners, or for a pre-dinner tipple. Cheesecake on the nose, coconut peach on the palate and finishing with grapefruit toffee.
PREFERRED SERVE: Marries well with a Whisky Sour.
I love this product for two solid reasons: it tastes good, really good, and at R299, it’s very well priced. The cherry blossom gives it a soft floral nose, while it’s smooth on the palate with a slightly spicy aftertaste. Love the Japanese botanicals too.
PREFERRED SERVE: Perfect in a Martini, as it slides.
Bourbon, how do I love thee, and this is a goodie. Caramel on the nose, turning to a rounded nutty flavour when imbibed, leaving you with a mildly spiced butterscotch taste.
PREFERRED SERVE: Neat.
The scene that springs to mind while nosing this famously peated whisky is of a beach bonfire that’s being rained out while you’re huddled up – close to dying flames – sucking on saltwater taffy. The sweet marine flavours come through on the palate too, as well as soft lemon meringue pie that’s been seductively singed with a butane torch.
PREFERRED SERVE: Neat.