BUT THAT'S NOT THE ONLY TINY BATCH PRODUCT WE'VE LAUNCHED.
TRY OUR TOASTED MALLOW MOONSHINE!
SWEET UNAGED WHISKY
📌 Please note that due to popular demand, Toasted Mallow orders are taking slightly longer than usual! We're working as fast as we can.
FEATURED COCKTAIL
CLASSIC OLD FASHIONED
- 50ml Tiny Batch Heavy Char - 1 teaspoon Sugar - 4 dashes of Angostura Bitters - Blocks of ice - Orange and cherry to garnish
1. ADD 4 DASHES OF ANGOSTURA BITTERS TO A TEASPOON OF SUGAR IN A LARGER GLASS OR SHAKER. MUDDLE THE SUGAR A BIT.
2. ADD 50ML OF TINY BATCH WHISKY. STIR FOR APPROXIMATELY 2 MIN UNTIL THE SUGAR HAS MOSTLY DISSOLVED.
3. ADD A HANDFUL OF ICE AND STIR FOR ANOTHER 90 SECONDS.
4. STRAIN THE COCKTAIL INTO YOUR DRINKING GLASS, ADD A FEW BLACKS OF ICE (OR 1 BIG ONE PREFERABLY), GARNISH WITH AN ORANGE TWIST AND A CHERRY AND ENJOY!
WORLD WHISKY AWARDS LIKED IT AS MUCH AS WE DO.
Up against some truly amazing 20yr old barrels of sought after whisky in the “Single grain, Single cask” category, Tiny Batch managed to scoop a bronze medal at the Worlds Whisky Awards 2022. Something we are proud to share with some of the best Whisky makers in the world.
A TINY BATCH OF WHISKY. PUNCHING WAY ABOVE ITS WEIGHT.
Up against some truly amazing 20yr old barrels of sought after whisky in the “Single grain, Single cask” category, Tiny Batch managed to scoop a bronze medal at the Worlds Whisky Awards 2022. Something we are proud to share with some of the best Whisky makers in the world.
A TINY BATCH OF WHISKY. PUNCHING WAY ABOVE ITS WEIGHT.
“Small Batch” has become a throw-away phrase.
When major distilleries are still allowed to allocate the term "small batch" to a release of up to 20,000 Litres of Whisky, I don’t know about you, but to us that doesn’t SOUND small…
We barrel 1 barrel per month, THAT IS 12 per year.
If we accumulated barrels for 8 years and released them all at the same time, it would still be considered small batch…So when we release one barrel at a tiny, WITHOUT any blending and hand label and number every single bottle, that’s a pretty tiny batch in the greater scheme of things. A pretty special one too.
A charred barrel HAS had its interior exposed with an open flame, in other words "burnt". The level of char is just the time you choose to let that fire burn the wood. And while the purpose of charring seems sort of intuitive — a charred surface yields a smokey flavour, right? The char has almost nothing to do with smokiness and its effects are far more complicated. And delicious.
HEAVY CHAR
- Caramel Toffee - Smokey Spice - Mellow
The Heavier Char usually leads to a spirit with distinctive notes of caramel toffee, smoke and spice.
MEDIUM CHAR
- Oaky Tannin - Coconut - Floral
The Medium Char usually leads to fresher, more vibrant spirit with DISTINCTIVE notes of wood, coconut and pepper.
To understand “why char” — and to what extent — it’s useful to know what’s going on in the wood itself. Fortunately, as far as barrel science is concerned we only look at a small group of compounds.
There’s the cellulose, which creates a tight bond (but doesn’t react with the whiskey itself), hemicellulose, lignin, tannins, and oak lactones. And the extent to which you char a barrel will have an impact on those last four.
HEMICELLULOSE The hemicellulose is one of the most important components of American oak. When exposed to high levels of heat (140°C and above), hemicellulose will break down into wood sugars, allowing for some caramelisation on the interior surface of the barrel. If you’ve ever enjoyed a bourbon with notes of brown sugar, caramel, or toffee, you’ve got hemicellulose to thank. Just don’t do it out loud. That’d be weird.
LIGNIN Lignin is also very important since that’s where vanillin (aka vanilla flavour) and spice come from. The more a barrel is charred, the more the lignin yields flavours of spice and smoke.
TANNINS Tannins should be a fairly familiar word to most by now (if only because we tend to blame them for our red wine headaches). Well before the oak barrel is charred, the oak itself is “seasoned,” allowed to dry out—often in the elements—to get rid of the harsher tannins. But those left over are essential for successful long-term maturation. The higher the char, the mellower the interaction between spirit and tannin.
OAK LACTONES And then there are the oak lactones. Don’t let the term scare you. They’re compounds present in many species of oak tree, but in higher volume in American oak. And they’re responsible for the woody/coconut flavours you’ll find in many bourbons. The higher the char, the less the impact of the oak lactones.
Char levels aren’t dictated for every kind of spirit, certainly not worldwide, but the amount of fire you subject your barrel to (even if it’s a simple toasting) can have a significant impact on the way the wood interacts with, well, whatever the hell you put inside it.
We ship to the whole of South Africa.
Our lead time is normally 2 days to process and pack and 3 days to ship.
You are also able to collect your order at our distillery in Cape Town at Makers Landing, Cape Town Cruise Terminal.
We offer tastings at the distillery
Thursday: 10 am-5 pm Friday - Sunday: 10 am-8 pm
Pienaar & Son Distilling Co. Makers Landing Cape Town Cruise Terminal Cape Town T. 0727599928
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