How Africa tastes when it's old enough to bottle.
African Bonfire began as an experiment: could we capture the character of a South African veld evening — woodsmoke, dry grass, the distant heat of an open fire — in a single grain whisky?
Three years later, after seven failed prototypes, we landed on this finish. French oak ex-bourbon for two years to build body and vanilla structure, then a final six months in camel-thorn — a dense indigenous African hardwood — to develop the unmistakable smoke and tobacco notes.
The 2018 vintage sold out in nine days. The 2021 vintage sold out in five. This is the 2018 release — held back for premium allocation — and we don't expect it to make it past August.
