On the Highveld of Pretoria, no single malt whisky had ever been made until Drayman's. Master brewer and distiller Moritz Kallmeyer set out to make whisky the way it's made in the Highlands and Islay regions of Scotland, but on a craft scale, and under South African whisky legislation that mirrors Scotch's quality controls almost exactly. Read more about the family behind it in our story.
Every bottle starts the way beer does at Drayman's: with patience. Low-protein, two-row barley malt is crushed on-site with a Bamford two-roller mill, then mashed in two stages, first at 65°C for 60 minutes, then at 78°C, to build a wort with the right sugar profile for fermentation. The wash ferments for seven days at 30°C using ale yeast collected from the brewery's own fermenters, then rests a further two days to encourage a secondary malolactic fermentation, a deliberate step that produces a smooth distillate.
Distillation follows the double-distillation method: the low wines are redistilled, and only the cleanest 10% "heart" of the spirit run is kept to mature as whisky. The fore shots and feints, around 45% of the distillate, go straight back into the still for the next batch. It's slow, and wasteful by industrial standards, and it's exactly why the result tastes the way it does.
The whiskies in this collection
Highveld Single Malt Whisky is Drayman's single malt expression. The nose opens with raisins on hot cross buns, sweet dessert wine and exotic spice, with poached peaches in vanilla syrup under elegant oak. The palate moves from bold sweet honey to orange preserve and dark chocolate, finishing long and luscious, warming and oaked, with lingering nutmeg and marmalade.
Protea Smoked Whisky takes a different route to smoke than Scotland's peat tradition, offering a hint of sweet smoke rather than a peaty one. Matured in French oak casks, it is velvety and smooth, with notes of rich chocolate and zesty orange and a long, honeyed finish of juicy fruit and mature oak.
Why craft whisky costs what it does
A single batch takes weeks from mash to cask, and every step is done by hand at the Silverton distillery, not automated at industrial scale. There is no shortcut version of a seven-day fermentation or a double pot-still run that keeps only a tenth of the output. What ends up in the bottle is what is left after everything that doesn't meet the standard has been redistilled. The same team brews our craft beers, and our whisky also goes into Honigjäger honey liqueur.
Frequently asked questions
Is South African whisky as good as Scotch?
South African whisky follows legislation and quality controls almost identical to Scotch, but the Highveld's climate produces a different maturation character to Speyside or Islay. Drayman's aims to make a whisky that is excellent on its own terms, not a copy of Scotland's.
What makes Highveld a single malt?
It is made from malted barley at a single distillery, mashed, fermented and distilled on-site in Pretoria, using the same method described above.
How is Protea Smoked Whisky different from a peated Scotch?
Peated Scotch gets its smokiness from peat. Protea Smoked Whisky takes a different approach, with a gentler, sweeter smoke, and French oak maturation adds notes of chocolate and orange.
Can I buy Drayman's whisky online and have it delivered?
Yes. Both whiskies in this collection can be ordered online and delivered across South Africa, and you can also collect from the Silverton distillery.
What's a good gift for a whisky drinker who has tried everything?
Something they haven't had before. A single malt from a region with no previous single malt tradition tends to land better than another familiar bottle. A gift card is the alternative if you'd rather let them choose.
