Frank Sinatra once said if you can make it in New York, you can make it anywhere. And for Bain's Cape Mountain Whisky it not only successfully launched in the city a week ago, but it was also announced that the whisky took gold at the 2015 New York International Spirits Competition.
The competition is judged by buyers, retail, restaurant and bar owners, as well as distributors and importers; the very people that have a direct impact on sales.
In addition, The James Sedgwick Distillery where Bain's Cape Mountain whisky is crafted at the foot of the Bain's Kloof Pass in Wellington, received the coveted Best International Whisky Distillery of the Year award.
South Africa's first and only 100% single grain whisky, Bain's Cape Mountain Whisky is made from fine local grain, distilled in column stills and double matured in casks previous used for bourbon – first for an initial three years before being re-vatted into fresh casks for a further 18 to 30 months maturation period.
Andy Watts, master distiller, says Bain's has been incredibly well received in the USA and post the launch in Illinois, Minnesota and Missouri in July this year, New York has certainly not disappointed.
"I have been amazed by the interest in South African whisky, the sheer delight when New Yorkers shake my hand, taste Bain's and declare their astonishment at the exceptional smoothness and quality of our whisky. Even though Bain's is driven by style rather than age, the warmer South African climate allows for an accelerated maturation and interaction between spirit and wood. The result is a whisky which portrays maturity and a smoothness at a younger age than most of the Northern Hemisphere producing countries."