HOT NEWS

WACKY IN WINTER It’s the fun wine festival which started off a host of copycat events: Robertson’s Wacky Wine Weekend which takes place over the weekend of May 31 to June 3.

Most events are centred on the town of Robertson but with 35 wineries, estates and cellars participating, there is fun to be had in Ashton, McGregor and Bonnievale too – especially since 2018 marks the 15th anniversary of Wacky.

The well-established festival has become a major celebration with families and groups of friends, keen wine enthusiasts or complete novices flocking to the area to make the most of the open cellar doors and active social programme. Everything the Robertson wine

valley has to offer is on display during the course of the weekend.

For the wine geeks there will be tasting masterclasses with award-winning wines while others will offer a more general, touristic experience for those folk more into enjoying the place, the people and the food.

Entertainment and music has always formed a major part of the weekend’s attraction and concerts and live performances are planned for a number of venues through the valley. No one need go hungry with ample opportunity to sample hearty country cuisine. Children and the actively sporty are also accommodated with vineyard trail runs and mountain biking events also planned.

Responsible consumption is a prime focus of the weekend and there are numerous transport options available, including exclusive minibus hire – with driver! Tickets are R200 a head and for more information about how to book and plan specific events and the various winery programmes, visit www.wackywineweekend. com for details or contact the Robertson Wine Valley office on 023 626 3167 or events@ robertsonwinevalley.com.

MASTER DISTILLER AND BLENDER Wellington’s James Sedgwick distillery is justifiably proud of the achievements of its head honcho Andy Watts who recently received a double honour: Watts was awarded the title of Icon of Whisky Master Distiller/Master Blender for 2018 – as well as having the product he developed, Bain’s Cape Mountain whisky, win the title of World’s Best Grain Whisky.

Watts was overwhelmed by the news, receiving messages of congratulations from all over the world. He called it a great win for Distell, for the Bain’s brand and for South Africa. Competition to win the various categories judged by the UK’s Whisky Magazine is fierce with spirits from Scotland, Ireland, Japan, Taiwan, Sweden, America and elsewhere all in the mix.

“By receiving these two World titles in one night it is the most humbling experience of my 34 year career in the whisky industry. We have overcome the odds against the perceived perception that only traditional whisky producing countries can be taken seriously,” Watts said.

“Our industry in South Africa is only 40 years old and although we’ve had many hurdles along the way, we’ve become innovative in our approach to manage our unique warmer climate, found creative ways to use home-grown raw material to our best advantage and constantly striven to craft exceptional whiskies.” It took Andy 10 years to develop Bain’s Cape Mountain Whisky – an all grain product from 100% South African maize – before it was released in 2009 and since then, this whisky has created a tidal wave of interest for its unique taste. The whisky was first named World’s Best Grain Whisky in 2013 and has received gold and double gold at all the major international whisky competitions. The James Sedgwick Distillery is open to the public for tastings and tours on select days. Booking essential by visiting www.webticket.co.za

OVERBERG BREAKAWAY Hermanus is the jewel of the Overberg and while holidaymakers and visitors throng there in the thousands to make the most of the wine and whales, locals will tell you that there’s more to see and do in the Overberg.

“While there’s plenty of information on Hermanus itself, the surrounding areas are less well-known yet have many exciting experiences to offer,” says Avukile Mabombo, group marketing manager for Protea Hotels by Marriott and African Pride Hotels.

“There are excellent food and wine experiences in Hermanus, but don’t just stick to the town centre,” he said. “From brandy tasting offered by Oude Molen Brandy Distillery in Grabouw, and craft beer from Honingklip Brewery in Botrivier, this area is a paradise for those looking for quality tastes. Our executive chef Louis van Reenen at Arabella Hotel & Spa, situated just outside Hermanus, particularly recommends the wine tasting at Benguela Cove, just five minutes from the hotel.”

Set in forested valleys around impressive mountains, the area inland from Hermanus offers stunning scenery, and a range of adventure activities suitable for the terrain. “Mountain biking has become hugely popular,” Mabombo explained, “and some of the best mountain

biking trails in the Cape are found in the Grabouw and Elgin areas. You might as well turn your long weekend into a strong weekend!”

The area also offers the highest zipline tours in the southern hemisphere, quad biking and Segway tours through the forests, and mountain hiking trails abound. The Suicide Gorge Trail near Grabouw is thought of as one of the best hikes in the country and includes jumping off waterfalls from dizzying heights into the cool ponds below. Sandboarders can enjoy their sport on the dunes of Betty’s Bay.

This is a region well worth spending time in. Its beautiful scenery, top-notch food and wine and great adventure activities means you’ll be kept busy every day of your visit, regardless of the time of year. BEER GOGGLES Nashville, Tennessee in the United States of America is renowned as the home of country music – but this year it’s also the venue for the “Olympics of Beer”.

Local beer writer and judge, Lucy Corne is justifiably proud to have been invited to put her skills to the test at the World Beer Cup, an international beer competition which attracts entries from the world’s best breweries.

A self-confessed “hophead”, Lucy was selected as one of 200 highly qualified beer professionals from 30 countries who will judge more than 90 styles of beer. Besides having authored the country’s first dedicated beer book, African Brew, she blogs at www.brewmistress.co.za and is a qualified judge under the American Beer Judge Certification Program (BJCP).

Organised by the Brewers Association, a trade group representing America’s small and independent craft brewers to celebrate the art and science of brewing, the event sees South African breweries entering in greater numbers. This year 10 local breweries will be competing.

Corne, a Brit who has called Cape Town home for the past decade, said she applied to be a judge at the World Beer Cup last year. “The application process is a fairly simple procedure; you send your resume along with references from industry players. It is a huge honour to have been selected to be a part of the competition – a challenge that is in equal parts mildly terrifying and extremely exciting!”

Corne is also a contributor to Cheers magazine. Turn to p20 for her story on dark beers in this issue. BEST OF THE BITTERS

Renowned bitters producer, Angostura, hosted the Global Cocktail Challenge finals earlier this year. The hotly contested grand final was won by New Zealander Ray Letoa with the Middle East and Africa’s representative, Johnny Mansoor of Lebanon in second and Maximiliano Vallée Valletta of Canada taking third place. Head Judge Mike Ryan said the top three were separated by the smallest of margins. Letoa won because his cocktails best “captured the vibrancy and exuberance of the islands of Trinidad and Tobago and of the House of Angostura®” Ryan said. Challenged to make two cocktails in just seven minutes, Letoa made an Amaro Cocktail using Angostura’s newest product, Amaro di Angostura, which he dubbed “Deliciousness” and a rum cocktail, using Angostura 1824, mixed with two dashes each of Angostura aromatic bitters and orange bitters, which he called “Old Flame.” Having claimed the bragging rights to a world championship and a $10 000 prize, Letoa will spend the next two years as the Angostura global brand ambassador. “Now I’m looking forward to meeting people and telling them about the ethos and the passion of the people that make Angostura’s rums and bitters,” he said, adding that of all the cocktail competitions he has entered the Angostura Global Cocktail Challenge was “the toughest.”