In the old days all provisions, including casks of local beer and imported
Scottish whisky were transported by dray cart. Drayman’s is a micro
brewery and micro distillery in the heart of Pretoria, on the highveld of
South Africa where no pure malt whisky has ever been made. This province, famous for
being the Cradle of Humankind now also boasts this tiny distilling
pioneer who intends to make rich, pure malt whisky, similar in style to
those that made the Highlands and Islay regions of Scotland famous.
Drayman’s Single Malt Whisky will be made in the same way as its
Scottish inspiration, albeit on a micro scale. South African whisky legislation
is almost the same, which means Drayman’s whisky faces the same stringent
quality controls as Scotch. Being on the highveld, the unique maturation
influence of terroir is anticipated with excitement. I have a small but
devoted operation where care and passion are the essential ingredients
and my aim is to make premium quality whisky says Moritz Kallmeyer. I do
know that in consumer perception I can never in a 100 years hope to match
the legendary counterparts from Speyside or Islay. However, I am both humbled
and enthusiastic about the challenge of striving to achieve “Scotch” perfection
in South Africa.
Handcrafted Mashing
Low protein, 2 row barley malt is used exclusively in the mashtun. A small portion
of imported Peated Malt grains are blended into the mash for the distinctive
and highly cherished smoky character. Malt is crushed on site with a Bamford
two roller mill. Local water with medium hardness is charcoal filtered and softened
at the distillery. Mashing has only two waters, 65°C which rests for 60 minutes
before running off and then 78°C. These two make up a wort specific gravity
of 1.070. Mashing and runoff takes 3 hours. Not that mashing will be a new experience
for Moritz Kallmeyer – he has single handedly done more than 2000 mashes
in his microbrewery. After mashing, which activates the conversion of all the
starches in sweet malt-sugar, runoff is initiated. Emphasis is placed on achieving
a bright, clear runoff.
Fermentation
The wort is collected in a holding tank prior to cooling. The washbacks are stainless
steel which facilitate easy in place cleaning. Fermentation is for 3 days at
30°C and the result is a wash of about 7% alcohol. The ale yeast collected
from the brewery’s beer fermenters are pitched first, followed later with
dried cultured whisky yeast. After fermentation the wash is subjected to an additional
2 days settling period to remove excess sedimented yeast and to encourage a secondary
malolactic fermentation – which creates a smooth distillate.
Distillation
The stillman preheats the wash through a plate and frame heat-exchanger prior to distillation. A double distillation system where low wines are redistilled, is done. The result of the spirit-run is only 10% whisky, because a very clean middle cut or "heart" is taken to mature as whisky. Foreshots and feints comprise 45% of the distillate and are returned to the potstill for re-distillation with every batch. The remainder is a residue called pot ale which will be discarded until a pig farmer willing to collect it as feedstock could be found. The wash to be distilled is externally heated with electric elements located in a waterjacket. Accurate temperature control assists the stillman to collect only the best quality spirit at a pre-selected temperature at the top of the neck. Both the lye arm and condenser tubes are made of copper to achieve the magic alchemy - important to the character of a superior malt whisky. The tall neck helps to deliver only the "most refined" vapours taken as a very narrow cut to the condenser. This increases the soft and elegant nature of the whisky.
Maturation
Drayman's uses 225L American Oak barrels from a cooperage in the Cape, an area best known for its wine and brandy. The barrels are 4th or 5th refills and were previously used for red wine maturation. Each barrel is completely regenerated. After taking it apart the staves are shaved to remove heavy wine sediment which will taint the whisky. After assembly, the barrel is recharred or toasted to a medium level.
Ale Cask Finish
Barrels awaiting fresh spirit from the potstill are first seasoned with the brewery's richly flavoured Old Legless cask ale. The beer is filtered and packed as a special cask matured Strong Ale, adding another first for South Africans beer aficionados.
