We’d begun our all-too-brief sojourn in Wellington with a visit to James Sedgwick Distillery, the “home of South African whiskies” where Simon Dicks schooled us in how whisky is made over a whisky cocktail, followed by a distillery tour and a visit to the maturation cellar where the air is heady with the “angels’ share”, and concluded with a food and whisky pairing.
Dicks guided us through the pairing, where you’re invited to mix it up to find your favourite combination.
We began with Bain’s Cape Mountain whisky with its notes of vanilla and caramel.
“It’s nice and easy drinking - no kick, no fuss as it goes down,” said Dicks. If you’re looking for this in bottle stores, it got a new label late last year. The Bain’s was followed by four whiskies in the Three Ships range, from the Bourbon Cask to the 15-year-old.
The bowls of food included smoked snoek * âté with green apple, pulled beef with caramelised onion and Chinese BBQ spice, mild blue cheese fennel and celery * pâté, 70% dark chocolate mousse, and last but not least, pumpkin pie.
James Sedgwick Distillery offers a whisky and food pairing.
The tastings and tours are limited to 10 people over the age of 18 at a time to ensure a personal experience, and offered on Fridays and Saturdays at 10am and 2pm.
Booking is essential. For more information, call 072 415 3440 or email [email protected]