Bains Single Grain South African Whisky, 70 cl

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I did however look at the level of my bottle about two weeks after buying it and it was nearly empty. That was enough to convince me, it is divine and not a skewed rating based on my love for JSD. I was fortunate to taste the Chita Suntory single grain whisky and it was good to compare it to Bain’s single grain whisky. You can see what I thought of the Chita and if it lives up to the hype around Japanese whisky in my Chita blogpost. It needs no water and is perfectly drinkable, just like it is. More creamy vanilla and pepper come to the front if you want to add a few drops of water. Medium body and perfect for summer. We deliver to a number of international destinations including the USA. Please use the 'Change Location' link above for an estimate in your local currency or find out more about international delivery

Not technically a whisky food pairing, however something I make regularly. I love coffee; I love ice cream. Add some Knob Creek Bourbon, and you have magic. Perfect for a grown-up dessert in summer. Best of all, it is easy to make, without too much fuss. Like the standard Bain’s whisky, the Shiraz cask is a grain whisky double matured in ex-bourbon casks for about five years. Following its initial double maturation, this whisky was finished in ex-Shiraz American oak casks for five years. However, there have been some excellent whisky food pairings. Pairings I whip out time and time again. So I decided to compile my top 5 whisky food pairings that are a staple in my house. I wrote down my tasting notes for this whisky on the beautiful island during our holiday and just captured them here to remind us of our fabulous trip. The whisky pays tribute to Andrew Geddes Bain, who conquered the Cape Mountains and built the Beyerskloof Pass, which connected Wellington in the Western Cape to the interior of South Africa in 1853.

It flows past pine forests and areas rich in fynbos and Protea species. Bainskloof, situated in the Cape’s Floral Kingdom, is unique in that it has the highest ratio of plant species per land area in the world – a total of 8 600 species, of which 5 800 is endemic to the area. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. The whisky is then revattted into a fresh set of casks for an additional 18 to 36 months of maturation, with this double maturation process ensuring “maximum extraction of flavours” resulting in a finish of spice and toffee, according to the producer.

We decided to offer guests a unique experience. Everyone appreciates a really good whisky. Add food and you have an extraordinary taste experience,” says Simon. PALATE: Spicy with bits of oak intermingling with the sweetness and treacle notes. After adding water, more winter spices come through. There are cloves, cinnamon and nutmeg on the palate. The oak is also more pronounced. It is not a ‘big mouthful’ whisky but is smooth and easy drinking.FINISH: The finish is relatively short, but that might be because it is a grain whisky. The Bain’s ends in notes of warming spice and bitter citrus. It remains one of our favourite easy-drinking whiskies. The first time I tasted the Bain’s 15 yo whisky was about five years ago at The Only Whisky Show when Andy Watts had some in a beautiful decanter hidden underneath the table at his Three Ships stand.