We recommend two distinct ways of consuming the Very Cloudy range and encourage you to try both. The first is at so-called ‘room temperature’ [preferably between 10 and 15°C] and, if necessary, you should shake the bottle so that the fats present in the whisky spread evenly. For the second, place your bottle in the fridge and enjoy it ‘cold and cloudy’, whereby the maximum Very Cloudy effect will be seen. This can be incredibly satisfying on a classic hot summer’s day in South Africa.

Tasting Notes

Colour: Pale gold

Nose: Fresh grass, smoky with medicinal and oily notes.

Palate : Elegant, the palate reveals botanicals and citrus fruit aromas along with the overly smoky character.

Finish: Long and dry with maritime and salted notes ”