6th July, 2015 by Annie Hayes

South Africa’s first single grain whisky, Bain’s Cape Mountain Whisky, is readying to roll out across Illinois, Minnesota and Missouri.

The brand is owned by Distell and produced in the farming town of Wellington at the James Sedgwick Distillery, and will launch in the US in Autumn under the guidance of master distiller Andy Watts.

He will introduce the whisky to shoppers across the three states through in-store appearances and discussions on whisky production, with the opportunity for visitors to buy bottles of Bain’s Cape Mountain Whisky personally signed by him.

“Bain’s Cape Mountain Whisky showcases South Africa’s ability to produce a premium, specialist whisky that reflects a unique taste of place, while holding up to award-winning, world-class standards,” said Lee-Anne van Wyk, Bain’s global marketing manager for Distell.

“This is a proudly South African whisky – created using only the finest South African grain and crafted with meticulous care by one of the world’s most-passionate whisky masters.

“It is an elegant, lightly flavored, refined spirit that is overdue for the American consumer who appreciates a smooth, easy-drinking whisky and is interested in trying new things.”

Bain’s Cape Mountain Whisky undergoes a”double-maturation” process, spending three years ageing in specially selected, first-fill bourbon casks, before it is released from the wood and then re-vatted into a second set of first-fill bourbon casks for a further 18 to 30 months.

Last year Distell acquired 100% of Atlanta, Georgia-based distributor International Beverage Company (IBC) for an undisclosed sum in a bid to widen its US footprint.