Shedding light on South Africa’s fine brandy
Unwinding with some of the world's most awarded brandies
They might not carry the sexy appellation d'origine contrôlée but South Africa’s potstilled brandy is just as premium as Cognac. In fact in some instances our production methods have to meet far higher legal requirements. The Van Ryn’s 12 yo is the world’s most awarded brandy, and among many of our most premium attracting much attention abroad. In fact, SA has won best brandy 11 times in 13 years at the prestigious International Wine & Spirit Competition in London, according to the Foundation.
Due to the minimum three-year aging requirement, don’t expect any instant drinks trends. However, lovers of fine whisky will appreciate the skill in the making, the patience required in the waiting and the joy in the final sipping. Potstilled brandies are to be celebrated, enjoyed slowly, and it would be sacrilege to throw in ice and even worse to mix with Coke.
Our product is superior because producers have been perfecting their craft for over 300 years. Brandy comes from the Dutch word ‘brandewijn’, meaning burnt or distilled wine and the first batch distilled here was in 1672 aboard the ship Pijl, anchored in Table Bay harbour.
There are three types of brandy: potstilled (the most premium), vintage and blended. For it to be called potstilled, it must be twice distilled in copper pot stills and aged at least three years in oak barrels (preferably French), the same as with whisky and wine. The age of potstilled brandy is calculated as that of the youngest component used in the blend. Understanding the manufacturing process gives you a better appreciation of product and the foundation runs regular gatherings.
Chenin or colombard grapes are used for the base wine — it takes about 8400 grapes to make 5 litres of the base wine, which in term makes 1 litre of brandy. The base wine is then distilled in copper potstills and transformed into ‘low wine’. The low wine undergoes a 2nd distillation to concentrate it even more, the finest portion of this distillation is called the ‘heart’. The heart is matured for a minimum of three years in oak barrels to produce potstill brandy. At this stage the master distiller can decide if they want to leave it for further aging, or to bottle it or use in blended brandies (min 30% potstill and up to 70% unmatured wine spirit).
Some tips from the SA Brandy Foundation:
- Always taste brandy from a clean brandy snifter.
- It is perfectly acceptable to add a dash of still water but be sure to use pure, unchlorinated water.
- Don’t swirl your glass.
- Don’t warm the brandy – it should be tasted at room temperature.
- Start ‘nosing’ from about 5cm from the top of your glass.
- Take a small sip and swirl around your mouth. The intensity of the alcohol will diminish after a few seconds and the rich, complex flavours will come to the fore.