Boplaas at the Whisky & Spirits Live Festival

Boplaas at the Whisky & Spirits Live Festival

The history of distilling dates back to 1880, when the first order of Potstill brandy casks was sent to Cape Town harbour by ox-wagon for delivery to London. After the repeal of distilling licenses in the early 1920’s, Boplaas’ copper pot still lay dormant for almost 70 years until it was fired up again in 1989.


Five years later, in 1994, Boplaas released the very first estate brandy: the Boplaas 5-Year-Old Pot Still Estate Brandy. The brandy was served at Nelson Mandela’s presidential inauguration banquet. Due to dry warm summers, cold winters and general low humidity, the environment is ideal for the maturation of spirits, like Brandy and Whisky, resulting in a far more concentrated spirit.


Boplaas have received numerous accolades for its Poststill Brandy, wines, port styled wines and recently Whisky as well.


The Klein Karoo’s warmer and drier climate accelerates the interaction with the cask wood, extracting more flavours and accelerates the ageing process. The annual evaporation is in excess of 5% per year compared to 1-2% in the Scottish Highlands, thus makes for a super smooth and concentrated whisky. It is the ideal ageing conditions for spirits as you can achieve the aged characteristics of a 10-year-old Scotch whisky in only 6 years under these warmer and drier conditions.


For this Whisky Boplaas use Ex-Bourbon casks for 5 years that gives it a creamy mouthfeel with butterscotch and vanilla notes. The finish it off in Cape Tawny Port casks for one year, giving it complex pallet of orange peel, cinnamon, prunes and white stone fruits.

The Boplaas Cape Tawny Cask aged whisky is the first of its kind in South Africa and the first Whisky in the world that uses French oak casks seasoned with South African Cape Tawny Port styled wine. The whisky is exclusively made from locally grown corn only, making it a single grain whisky. The Whisky received a platinum award at this year’s Michelangelo wine and spirits awards, scoring more than 96 points out of a possible 100, making it the highest scoring South African whisky.