World Whisky Day – where to sip the best drams in South Africa
Raise your glass, South Africa, World Whisky Day returns on Saturday, May 17, 2025, inviting whisky lovers across the globe to sip, swirl and celebrate one of the world's most iconic spirits.
Whether you're a seasoned connoisseur or a curious newcomer, this annual celebration is your chance to explore the rich world of whisky, across South Africa..
From Cape Town cocktail bars to hidden gems in Durban and Johannesburg, South Africans have plenty of ways to join the global toast.
Whisky, or 'uisce beatha' in Irish, meaning 'water of life,' carries centuries of tradition, with roots stretching back to Medieval monks in Ireland and Scotland.
Though ancient civilisations like the Babylonians and Greeks experimented with distilling grain-based spirits, it was the Celtic monks who perfected the art, eventually creating what we now know and love as whisky.
World Whisky Day was founded in 2012 by Blair Bowman, a 21-year-old student at the University of Aberdeen in Scotland.
Frustrated that whisky lacked a dedicated day of celebration like other drinks, Bowman launched the initiative to make whisky more accessible and enjoyable for everyone.
Today, it's a worldwide phenomenon, marked with tastings, events and spirited gatherings.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
TimesLIVE
3 hours ago
- TimesLIVE
Two Cape Town chefs share their culinary secrets using their fave brews
WHY BEER Two Cape Town chefs were tasked with using beer as the main ingredient in creating a culinary masterpiece. Both rose to the occasion and produced fish and chicken dishes not often associated in the cooking of both — one uses beer to marinate the fish, the other features beer as the perfect accompaniment. Chef Ekinde de Vos of Den Anker on Cape Town Waterfront, renowned for their vast selection of beers and Blouberg's popular eatery Salt & Sage's chef Sarah Oldridge happily 'played with their food' to create perfect harmony using beer to create delectable food. DEN ANKER Victoria & Alfred Waterfront, Cape Town CHEF EKINDE DE VOS KINGKLIP MARINATED IN MAREDSOUS TRIPEL I chose fish because it is a difficult ingredient to pair with beer. If you think of fish, you think of white wine, the classic French combo that works so well; this time I wanted to challenge myself to create a perfect pairing experimenting with different brews. The malty brew of the Maredsous Tripel is a strong amber beer with a creamy white head. The bouquet is a complex combination of fruit (banana), alcohol, notes of raisin and other dried fruit, with a hint of caramel, slightly reminiscent of sweet syrup — which worked well with fish offering that almost lightly sweet/savoury flavour South Africans love. I chose to marinate the fish in the beer for about two to three hours, it doesn't make the fish tough — actually beer is great for marinating meat, chicken and seafood because it adds flavour without taking away from the integrity of the ingredient. The fish pretty much melts in your mouth with a soft bitterness in the background and a lingering flavour which leaves one with a pleasant and warm feeling, perfect for a wintry dish. KINGKLIP MARINATED IN MAREDSOUS TRIPEL Serves 2 2 portions of kingklip Marinade: 330ml bottle of Maredsous Tripel, 30ml (2 tbsp) mustard, 15ml (1 tbsp) honey, pinch of salt and 1 stem of fresh rosemary Sauce: 1 x 330ml bottle Maredsous Tripel 10ml (2 tsp) wholegrain mustard or more to taste 15ml (1 tbsp) honey Pinch of salt and pepper 150g butter 200ml cream 5ml (1 tsp) each of soft butter and flour, mixed 1. Bring a bottle of the beer to the boil for the marinade to allow the alcohol to evaporate. Add remaining ingredients for marinade, then cool before pouring over the fish and set aside. 2. For the sauce bring the beer to the boil to evaporate the alcohol. Reduce heat to a simmer and whisk in mustard and honey until fully mixed in. Add the cream and gently whisk in the butter, adding a little at a time. Season to taste and add a butter and flour roux to thicken slightly and stir until it coats the back of a spoon. 4. Remove fish from marinade and dry with paper towel. Gently fry in butter till just cooked through and then serve with the sauce poured over and add seasonal vegetables and serve. SALT & SAGE Blouberg, Cape Town CHEF SARAH OLDRIDGE CHICKEN ROULADE WITH LA CHOUFFE My Chicken Roulade with La Chouffe has become a popular addition to our menu, it has taken off so well this winter. Chicken is certainly one of South Africa's much-loved proteins and I've given it the edge by deboning the bird and turning it into a roulade with a mushroom farce and a rich stuffing.I then butter roast till it is deliciously crisp and serve it with a mushroom cream, tender stem broccoli, broccoli purée, a portion of crisp chicken skin and creamy chicken jus (a gravy). The detailed plating and intricate components of this dish demand a pairing of a special brew which is complimented by the full flavours of the La Chouffe, a Belgian blond ale with fruity notes, a hint of citrus which cuts the richness perfectly with warming spicy undertones and a delicate sweetness.
TimesLIVE
3 hours ago
- TimesLIVE
Trying to make month end
Between 1986 and 1993, 'Sgudi 'Snaysi was a popular SABC television sitcom detailing the life of an unemployed man by the name of S'dumo. His landlady was Sis' May and he was consistently indebted to Laqhasha, a ruthless loan shark. Unfortunately, many South Africans' lives are now mimicking that dysfunctional set-up...
The South African
2 days ago
- The South African
The AVBOB Poetry Competition opens for a ninth year
The AVBOB Poetry Competition will return for its ninth year on 1 August 2025. The competition encourages South Africans, young and old, to put pen to paper and share words of love, hope, and healing. This year's theme is 'I wish I'd said…'. Poets may enter up to 10 poems. They can also choose from any of the nation's 11 official written languages. Entries are open until 30 November. Carl van der Riet, AVBOB CEO, expresses the competition's mission simply. 'We want to give every South African a chance to find and share their best words. Each poem adds to an ongoing conversation, drawing us closer to understanding ourselves and each other.' He adds, 'Poetry helps us when we are lost for words. At those moments, it offers images and gestures to steady us.' This year, the stakes are high. The first-place winner in each language will receive a total of R 12,500. This includes R 10,000 in cash, a R 2,500 book voucher, and the coveted AVBOB Poetry Trophy. Poets whose work is published in the AVBOB Poetry Library will also receive a R300 publication fee. Competition guidelines are straightforward. Submit your poems through the online dashboard at A panel of judges will select the strongest entries in each language. The top three poems per language will be featured in the annual printed anthology. All shortlisted poems will be translated into English. 'Translation brings voices together – it encourages understanding and fellow-feeling among South Africans,' says a member of the organising team. New and aspiring poets can take advantage of the AVBOB Poetry website's free resources. Expert advice, guidance from editors, and stories about past winners can help entrants polish their submissions. Judges share tips and pointers, and the social media channels provide updates about free online workshops. These workshops, running throughout the submission period and beyond, are a platform for learning and growth. 'It's wonderful to see participants coming with their own stories and leaving with new skills and inspiration,' says a workshop facilitator. The AVBOB Poetry Competition has become a staple in the country's cultural calendar. It stands as a testament to the healing and unifying force of poetry. Carl van der Riet sums up its impact, saying, 'Every year the generosity of entries moves us.' Entrants share themselves with honesty and courage. The competition archives poems from across South Africa and creates a living record. It is an open invitation to continue the conversation together.' Entries are open now until 30 November. All South Africans are welcome to find a voice, write, and share their words. You could be the next winner. Let us know by leaving a comment below, or send a WhatsApp to 060 011 021 1. Subscribe to The South African website's newsletters and follow us on WhatsApp, Facebook, X and Bluesky for the latest news.
