We took a winding route, up through Franschhoek (enjoying the rich white wines) and the exquisite passes around Worcester and up from Ceres. The lush valleys transform into the real Cederberg from here. Completely isolated boulders stand as if fallen from the sky. Our small oasis of Mount Ceder finally appeared, the green grass and olive groves in contrast to the deep rocky terrain. We braaied; the river flowing past of the cottage. Fearless bright yellow birds dropped down beside us.
At the tasting with Paul La Cock, we get taught about the entire whisky making process, with a focus on the difference in peatiness. Having never known exactly what peat is, I found this fascinating – peat is basically plant matter that has spent centuries decomposing slowly in the cold, because Scotland has more rain than Cape Town! A heavily peated whisky is quite the surprise on the palate, and immediately makes me think of braaivleis. Also, nice to see a local whisky included in the mix!