Win Boplaas' Platinum-awarded whisky

Win Boplaas' Platinum-awarded whisky

The Boplaas history of distilling dates back to 1880, with the first order of brandy was sent to Cape Town harbour by ox-wagon for delivery to London. In 1994 Boplaas released its first estate brandy and its first whisky in 2017. 

The dry warm summers, cold winters and general low humidity of the Calitzdorp region, create an environment which is ideal for the maturation of brandy and whisky, resulting in a far more concentrated spirit.

Boplaas has generously offered a bottle of their award-winning 6 Year Tawny Port Finish Whisky to one lucky follower of Spiritz.co.za. 

Simply follow the link to our  Facebook page and answer this question correctly to be in the running: In which region of South Africa is Boplaas Family Vineyards situated?

Brandy and whisky production at Boplaas remains a craft undertaking with only a few barrels bottled annually. Boplaas Whisky was launched in 2017 and is made from high quality maize. The local climate has served the farm well where Mediterranean grape varieties are concerned, and it is proving itself just as ideal for the maturation of premium quality spirits. The dry climate of the Klein Karoo may mean higher in-barrel evaporation, or “angel’s share”, but in exchange the spirit gains in flavour and aromatic concentration.

Daniel Nel, son of Boplaas cellarmaster and co-owner Carel Nel, joined the family business in November 2017 to take on the distillation side of the enterprise. Subsequently in 2018 Boplaas installed a new still and named it The Falcon. Boplaas fine and rare brandies, whisky and gins are available from the cellar door and selected leading retailers across the country. The range is available from the Boplaas online shop.

Nose:
The 6 Year Tawny Port Finish Whisky is a whisky for savouring slowly. The multi-layered nose shows a fruitcake nose tinged with winter spices, most notably cloves and cardamom, and highlights of cocoa bean, desiccated figs, rich apricots and raisins. Best enjoyed neat at 15 – 17C, with a block of ice and/or a splash of cool spring water.

Awards:
Platinum medal at 2018 Michelangelo International Wine & Spirits Awards.

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