I’m not a whisky drinker. I’ve never been able to sip as much as a Jack Daniels and coke without doing what I refer to as “˜the tequila shudder’. So you can perhaps imagine my hesitation when a friend suggested I try the whisky tasting at the Cape Grace’s Bascule Bar. If you’ve never been, the bar itself is a delight – all dark wood and cigar smoke, reminiscent of a gentlemen’s bar from days gone by (probably, though of course I have never seen one of those). It is also the largest whisky bar in the southern hemisphere, with over 400 whiskies to sample.
Our tasting session was set up away from the main bar area, in an atmospheric corner surrounded by bottles of vintage whisky and the lockers of those passionate enough to join Bascule’s whisky club. Presided over by passionate whisky quaffer and bar manager George Novitskas, the tasting experience began with a quick lesson on whisky making. It’s a wonderfully well-thought out intro to whisky, complete with props (malted barley and a bottle of New Make Spirit – unmatured whisky) to sniff.
Then it was time to take the plunge. There were a half dozen samples sitting before me waiting to be sniffed and sipped, the first being the only Bourbon of the day, Buffalo Trace. After learning the correct way to taste, I was surprised that I could actually pick out subtle aromas. My only experience of whisky to date was, admittedly, not the best that money can buy. At Bascule you only taste single malts and even a whisky novice can tell the difference. After inhaling aromas of vanilla and toffee, I sipped and braced myself for the shudder. But nothing happened – it was actually a rather pleasurable experience. The tasting continued with an even smoother sip of Bushmills 10 and a 12-year old Glenkinchie. And then the fun really started.
Although I’m always advocating the pairing of beer with food, I had never really considered that whisky would be a great accompaniment and I was quickly proved wrong. Our final trio of single malts – Highland Park 12, Laphroaig Quarter Cask and the ultra smooth Glenmorangie Lasanta – were each paired with a surprising mouthful. The mild smokiness of the former was a great companion for smoked salmon, a creamy chunk of gorgonzola made the ultra smoky Laphroaig a smoother sip for the uninitiated and the divine house-made chocolate truffle made the Lasanta such a pleasant tot I felt I was almost being converted to the other malt beverage. A lesser known Cape Town boozy treat that’s definitely worth trying.
A Taste of Whisky is the beginner’s whisky tasting experience and costs R175 for six single malt whiskies and food pairings. Those passionate about whisky can try the Taste Experience (R220) or Sommelier’s Choice (R500) to taste some rare and older malts. Bookings are essential for any of the whisky tasting experiences. Tel: +27 21 410 7082.
