Long-form writing from the still room. The craft of whisky, the history of African distilling, tasting guides, and occasional dispatches from the warehouse floor.
Featured Essay
Most distilleries treat new make as an intermediate. We bottle ours. Here's why it tells you more about a distillery's craft than any finished whisky on the shelf.
If you've taken our distillery tour, you've probably been handed a small glass of clear spirit at the start — and told, slightly to your surprise, that it's "whisky before it knew it was whisky." That spirit is New Make. And the more time we spend explaining it, the more we wish we'd just started bottling it…
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How African grains, native woods, and a meteor-crater terroir produce a whisky unlike any other. A founding manifesto from the early days of the distillery.
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The short answer: yours. The longer answer: it depends on the cask. A practical guide to tasting our range, with a few opinions you may disagree with.
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How a 2021 vintage of our flagship has matured in private collections — and why the camel-thorn finish is settling beautifully with time.
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An unusual choice for a single malt — and the surprising chemistry behind it. Notes on bourbon barrel vs. fresh hickory cask experimentation.
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A walking tour of our distillery's terroir, with our resident geologist. Field notes on the world's oldest verified meteor impact site.
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The Rum Cask Single Malt was never meant to be a Premier release. The story of how a single empty Jamaican barrel changed our maturation philosophy.
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What grows on a 2-billion-year-old meteor crater rim — and why three of them ended up in our Quintessence Gin. A short walk through Dome flora.
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Reprint: our recent profile in the Sunday Times, with extra commentary from Pieter on what didn't make it into the printed version.
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What changes when you swap one African hardwood for another in the maturation. With tasting notes from a blind panel of South African whisky writers.
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