Using vacuum cycling technology, local liquor manufacturer Doña Distillery has helped beverage producer and marketer Redford Beverages fast-track the development of its two new proudly South African-distilled whisky aperitifs.

The Toor Whisky brand, launched by Redford Beverages in December, consists of a grain whisky, aged in ex-bourbon American oak and finished in French oak, as well as a Camel Thorn- and a Rooibos-infused whisky aperitif.

“The vacuum cycling technology used to infuse the aperitif means we can infuse the whisky aperitif within days,” says Redford Beverages CEO Gerrit Wagener.

For example “… a Camelthorn infusion would typically take months, however, owing to this technology, we are able to infuse it in hours”, he explains.

Vacuum distillation occurs when a vacuum is created inside the still to reduce the pressure, which, in turn, lowers the boiling point of alcohol. This allows for the distillation process to take place at cooler temperatures.

“This creates a fresher-tasting product,” he adds.

An additional benefit of “cycling” the natural element through this technology is that it creates a rapid infusion, where the liquid and solid ingredients are forced into more intimate contact through pressure modification.

He adds that the actual development of Toor Whisky was undertaken by Doña distillery leading craft distiller and owner Danielle Schoeman.

“It didn’t take us long to develop the flavours, owing to Schoeman having access to her own laboratory, where she has the capacity to experiment with many natural flavours,” Wagener enthuses.

The Toor Whisky brand was launched to not only showcase South African flavours in whisky but also make it more well known as a global whisky destination.

“Normal whisky gets most of its flavour from the wood it is exposed to in the cask, driving Toor Whisky to always work with South African wood,” Wagener adds.

“We chose Camel Thorn – referred to locally as Kameeldoring – for the great flavour and colour it gave the whisky, but also because of its cultural significance.”

He points out that Rooibos, which is an iconic South African plant, was more of an experimental flavour, but it turned out to work very well with whisky.

Whisky Woes

Wagener says producing whisky is challenging, owing to the extended three-year period it takes for whisky to age, which is why not many whiskies are being produced locally.

Distribution in South Africa is also challenging, as the market is dominated by the big brands.

“But we invested heavily in our branding and have a clear focus on a targeted consumer with a push towards the growing female whisky consumer group.”

He says consumers have been interested in Toors flavours, and as the first distiller to market whisky aperitifs, the company expects a phase where awareness will need to be created.

“We are definitely working on more flavours to showcase other South African cultures down the line,” he adds.

Global Standards

Normal whisky is a distilled grain spirit that is aged in wooden casks for a minimum of three years, with no other flavours or ingredients being allowed in the production of the whisky.

Strict global regulations on Scotch production prevent distillers from cutting corners with their craft, ensuring that a premium standard and taste are maintained across the international stage.

Whisky Aperitif is the name for a new category of spirit, announced by government last year, where the base liquid must be a real whisky, but it is allowed to be infused with natural flavours.

The maximum alcohol level is 30% as opposed to 43% in normal whisky.

Previously, many alcoholic beverages that were not made to the exact standards of the defined list of categories were grouped together under one category, the spirit aperitif.

“This category was a bit of a catch-all and a variety of spirits ended up there which did not provide the end-consumer with much clarity on the standards the liquid was produced to,” says Wagener.

He adds that the new category does not diminish the standard and quality of the spirit, as distillers are still required to use real whisky as the base liquid.

“What is does allow, though, is for us as distillers to innovate and develop a distinct personality for our whiskies, in our case one that is fun, modern and local, and caters to a young, unisex market of South African whisky drinkers,” he concludes.