Benedikt Blomendahl
Named the world's youngest Master Distiller in 2024, raised between barrels on two continents.
Benedikt's story doesn't start with a diploma. It starts in a cellar that was his favourite playground before he could read.
Born the same year his father revives chariot racing with the Ben Hur Club.
The cellar and distillery become his playground; his first "job" is screwing the caps onto bottles.
Moves to South Africa at five. First grape foot-stomping at seven; makes his own barrel of wine with his dad at eight; at nine bottles his first own wine: T-Rex.
Helps make grappa at ten; bottles his second wine Baronyx at twelve; at thirteen is blending wines, by smell.
Job-shadows at a Cape distillery (distilling pears) and a Stellenbosch wine estate (three barrels of his own Shiraz). Distills premium brandy and whisky from the family's wine, and batches the first Alter Schwede Botanical in South Africa.
Develops the Blomendahl Apple Liqueur (Gold, Michelangelo 2020) and works on the Blomendahl Gin with his father; designs the Blomendahl labels and builds the first website. Limoncello and liqueurs follow, then the Smiths Gin recipes (later reborn as Ntu), and after them Roxi's.
The breakthrough: fills his first 55L whisky barrel; distills and bottles 800+ bottle runs of the Smiths and Roxi's ranges; the SA Craft Gin Awards give Double Gold to the Smiths Spice and Elderflower gins; at Michelangelo the family takes the Best Vodka Trophy, Platinum and Gold.
Formally qualifies as a distiller (Distillique), the world's youngest at the time, and graduates cum laude with a BCom in Financial Accounting and Economics.
WSET Level 3 with distinction (2021); Diploma in Distilling through the CIBD, top of his year (2022); Postgraduate Diploma in Management Accounting, cum laude (2023).
Becomes the youngest Master Distiller in the world through the Chartered Institute of Brewers and Distillers (CIBD). Designs, assembles and installs a complete craft distillery for Bella Afrik in Accra, Ghana, custom still components, local-botanical gin recipes, full documentation and on-site training. Also designs a 5,000-barrel-a-year Irish whiskey distillery project, business plan included.
Completes his Chartered Global Management Accountant (CGMA) designation through CIMA, craft and commerce in one person. Director & Distiller, B-Distillery. Currently completing the CA(SA) qualification (due December 2026).
Vinifies his first Chardonnay, La Griffe, honouring his boyhood Baronyx wine with a stylised claw as its mark.
