About
An emerging East African craft distillery producing single malt whisky at altitude in Nairobi (1,795m above sea level). While Kenya has long imported Scotch whisky (it is the largest whisky market in sub-Saharan Africa), domestic production is a very recent phenomenon. The equatorial-but-highland climate produces interesting maturation conditions: consistent warm temperatures year-round but moderated by altitude. Uses imported malted barley with ambitions to develop local barley varieties from Kenya's highland farms. Represents the earliest stage of what could become an East African whisky industry, building on Kenya's status as Africa's most enthusiastic whisky-drinking nation. Production is very small-scale and distribution limited to local bars and restaurants.