Situated in the heart of the Free State, Whistler is a small-batch rum distillery on the R70 between Riebeeckstad and Henneman. The distillery is open to the public the last weekend of everything month. During open weekends visitors are treated to tastings and delicious meat-based dishes, like pulled smoked pork and relish on cornbread, prepared in the farm’s very own smoker. Even though the distillery was launched less than a year ago, it has quickly grown into what's arguably the biggest rum distillery in South Africa. A true gem and a must-visit (with the pre-requisite of a designated driver!)
The only time the Whistler is big on rules is when it comes to making African-style rum... The first step in making Whistler is combining molasses from KwaZulu-Natal with brown sugar from Swaziland, filtered artesian water and a special yeast to produce a strong sugar beer. The sugar beer is then distilled in a pot still with a reflux column – all designed and built in South Africa.
The distillate is then pre-matured on new French and American toasted oak before maturing in a combination of whiskey and brandy barrels that were previously used to mature spirits in the Western Cape. Being for and by Africans, Whistler developed and trademarked the “African-style rum” methodology which arrives at their Spice-infused Rum and Dark Rum.
The only time the Whistler is big on rules is when it comes to making African-style rum...
While Whistler is made in the much-underrated setting of the Free State at the Whistler Distillery, you will find it in select liquor retailers. For more visit www.whistlerrum.co.za.