Boplaas Whisky Distillery, deeply rooted in South African spirits since 1880, is now led by the 6th generation of the Nel family, with Rozanne in marketing, Margaux as winemaker, and Daniel as distiller. After lying dormant for nearly 70 years, the distillery's copper potstill was reignited in 1989, marking Boplaas' rise to producing exceptional brandy and whisky. Their process focuses on quality ingredients—Colombar grapes for brandy and South African yellow maize for whisky—combined with a patient, low-and-slow distillation method for precision. The whisky is then aged in French and American oak barrels, previously used for aging some of South Africa’s finest ports, imparting unique depth and character.